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Flan di Bettelmatt… Chef Marco Sacco Piccolo Lago @ristorantepiccololago

Per il Menu “Né carne né pesce”: Flan di Bettelmatt mostarda di pere, mirtilli, sedano rapa Piatto signature dello Chef Marco Sacco, rappresenta la Storia del Piccolo Lago Piccolo Lago Via Filippo Turati, 87 Verbania T: +39 0323 586 792 Guarda il reportage completo in Convivium: 👉 https://www.convivium.club/reportage/convivium/piemonte/novara/piccolo-lago Scopri la Guida Convivium 👉 https://www.convivium.club/ Iscriviti al canale di Convivium! @ConviviumReportage

La Colonna - Castelnuovo Berardenga (SI)











La Colonna is the gourmet restaurant of Hotel Le Fontanelle, a pleasant Relais in the Chianti region of Siena. The evocative atmosphere is that of an ancient rural hamlet restored to its splendor with a skillful renovation. Its Belvedere Terrace opens onto the Chianti vineyards, offering the unique thrill of savoring cuisine under the vault of heaven.


Francesco Ferrettini, who arrived at Hotel Le Fontanelle in 2014 and was promoted Resident Chef at La Colonna in 2022, operates in the kitchen: working closely with Daniele Canella, Executive Chef for the past 8 years, he offers cuisine that is linked to the territory but stands out for its personal touch and sensitivity to the avant-garde.

His most important experiences have always had Tuscany at the center, both at Marina di Pietrasanta in Versilia and at Belmond Castello di Casole.


La Colonna restaurant, the pearl of Hotel Le Fontanelle, has undergone a marked evolution from a classic hotel restaurant to something more contemporary, while fully respecting the tradition of Tuscan cuisine.

Francesco Ferrettini's cooking intrigues by having the dishes discover seemingly unusual combinations, yet a vehicle for strongly positive sensations.

The raw material, of superfine quality, is treated with flair and creativity.

A fabulous location, a first-rate welcome and the possibility of really very good drinking, and not just Tuscan, contribute to the overall pleasant feeling that can make the memory of a tasting indelible.












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