Bio restaurant: Traditional Tuscan flavours, using organic or km O products

Bio restaurant: Traditional Tuscan flavours, using organic or km O products
Bio restaurant: Traditional Tuscan flavours, like Nonna used to make, using organic or km O products

Our Tuscan cuisine melts organic food with traditional recipes, such as homemade pasta, which have been handed down for generations. Our philosophy is to offer typical and traditional dishes of the Valtiberina Toscana, an area on the eastern border between Romagna and Umbria.

What is organic here? Everything! Why organic? In order to give you the best, and to respect our earth as well.

Our food tradition, crossing the borders of the map, is characterised by dishes like passatelli, ravioli and potatoes tortelli from Romagna, or fennel sausages from Umbria, as well as typical Tuscan dishes such as panzanella, minestra di pane, sugo finto, bruschetta, crostini neri and handmade pasta.

Our cuisine stands out for plates based on hunted food such as wildboar, alongside porcini mushrooms and truffles picked in the surrounding bush. This is traditional Tuscany on a plate!

Our organic farmhouse, thanks to the cooking skills of mamma Antonella, is the winner of the farms cooking contest from the annual “100 flavours of Appennino” festival with her specialty: wildboar and mushroom.


Le Ceregne is part of the “Path of Tuscany Flavours” and offers, to those who love typical Italian products and tastings, several tours such as a tasting at the olive oil mills, or visits to nearby wine cellars. Our preference in the area is the Chianti wine cellars and tasting tours of typical local ripe products like cheese and salami.

We organise cooking classes too, where you can experience and learn, in our culinary school, traditional Tuscan dishes, using our own products or km O food.