Blog

The head waiter at Fattoria di Corsignano talks about the discovery of a dining experience centred on the farm’s own produce, combining wine, the local area and international hospitality.

Here’s a tasty and simple recipe to try at home, suggested by Chef Roland for this spring season.

We have told you what WINERY HOSPITALITY means for us, that is, to immerse yourself in a total experience in a winery world.

Hospitality is a value in which we believe and warm hospitality is our rule. We asked Brenda Razon, who has worked at Fattoria di Corsignano for years and whom you will meet on arrival, to tell us about her experience.

Luano Bensi has been winemaker and consultant at Fattoria di Corsignano since the 2019 harvest, he arrived at the winery shortly after the 2018 vintage, with that year's grapes already in the cellar.

“Con il Sangiovese ci vuole passione e pazienza”. Così Mario, nato a 4 km da Corsignano, che in azienda cura la parte dei vigneti e della cantina, oltre a supportare Elena nell’accoglienza degli ospiti. “Mio padre faceva vino, mio nonno

A delicious and sophisticated summer recipe, created by Chef Roland Zeqo, and a firm favourite on the menu at the Fattoria di Corsignano restaurant. We recommend pairing it with our LA LUNA, a Rosso Toscana IGT made from 100% Malvasia

Fattoria di Corsignano Restaurant was born in 2013 from Elena and Mario's dream of expressing traditional Tuscan cuisine and giving, even to those arriving from the other side of the world, an authentic taste experience.

This is what Elena told us about Fattoria di Corsignano, Castelnuovo Berardenga’s territory and the Classico Berardenga association, whose she is President. Enjoy the reading!

Can a vegetable garden produce without working the land? The answer is yes, if it is a synergistic garden.