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Tuscan cuisine and typical products of the Siena hills on our tables.
Marisa’s cooking is an absolute fact. The restaurant of La Lanterna Hotel in Sarteano is a point of reference for local and distant connoisseurs, and this is our greatest guarantee! We start with the traditional pasta dishes: tagliatelle, ravioli, gnocchi to end with the pici, typical pasta shapes from a handful of villages surrounding Sarteano and including Celle sul Rigo, Chianciano Terme, Montepulciano, Cetona and Chiusi.
We go on with minced meat and game ragout and other pasta sauces, to finish with pasta seasoned with breadcrumbs. Grilled food follows, and the grill is Antonello’s creature, who cooks truly fresh fish from the Tyrrhenian Sea, or mixed grilled meats, as well as rib-eye and T-bone steaks.
The typical products of Tuscany unquestionably play the leading roles in our zero-mile cuisine: Tuscan extra-virgin olive oil is never missing from our tables, along with the cured meats and the Cinta Senese salami, together with platters of fresh, medium-aged and matured Pienza Pecorino cheeses, perhaps accompanied by jams and preserves. Last but not least, the Chianina meat, traditionally bred in the Chiana valley and the surrounding areas, to which the Noble Wine of Montepulciano is the deserving accompaniment.
Cooking is a celebration around this area and sitting at a meal table a true joy.
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