21 Km South of Florence
45 Km North of Siena
18 Km from San Gimignano
60 Km from Pisa
What's on our menu? Tasteful dishes of the Tuscan cuisine, well prepared, varied, made of natural ingredients, and well organized in the daily menu. Appetizers, main courses, and side dishes are carefully matched to enhance your taste experience. To allow our guests to taste a wide selection of dishes, we prepare a weekly menu so that every evening you can try a traditional dish of the Tuscan cuisine. Some dishes are prepared according to old family recipes, as for instance the soups, whose recipes have been handed down from generation to generation for over 80 years.
Depending on the season, our weekly menus feature a combination of the following dishes:
See the present menu |
Why we offer willingly the formula of half-board at the Agritourism ”Le Mandrie di Ripalta”.
The dishes that we have always offered to our guests who are lovers of Tuscany and especially Chianti, have behind them a history of family culinary tradition. Whoever is cooking in our kitchen prepares mainly recipes which have been created following the Tuscan tradition of members of our staff or of the families of my father Giovanni and my mother Emilia, handed down from generation to generation.
Even now we are continuing to work to improve our typical dishes and we suggest to our guests the correct way to enjoy the menu with a good combination of our food and our wine. We will even recommend other more important well-known wines, even though we are of the opinion that for the palate the harmony of local cuisine and local wine is the most satisfying: the combination of both from the same area complement each others.
Where does the passion for cooking come from?
Our family has lived in the territory of Montespertoli and San Vincenzo a Torri for four generations.
Our ancestors,like many others in these parts, used to have land which they cultivated with vines and olives, grain and fruit trees ; a hen-house, vegetable garden and a cellar for the Chianti wine.There was no lack of pheasants, hares and wild boar which gave rise to the passion for stewed meats and roasts on the barbecue
In addition there would be the hen-house which produced capons for Christmas and ducks which graced the big tables for the workers during the grain harvest and the picking of the grapes.
Aunt Angiolina, my father’s sister, was the first of the family to make a profession of her passion. From 1935 to 1955 she ran the ”Post Station” of Montespertoli, a place where the people who changed horses on the journey from Florence to Val d’Elsa would take refreshment. My aunt, with three charcoal fires and some good Chianti wine, would serve at the table about forty people every day.
All in all even though by profession we are not country-workers (on my father’s side we have always worked in the building trade, while my maternal great-grandmother was the ”Midwife of Montespertoli and the father sub-bailiff on a farm and then a municipal guard ) – we have always been people of the countryside , perhaps with one or two of us working in the town, but always remaining with firm belief in our solid country roots.
Understood where our Agritourism is coming from?
From the love for this territory. We are waiting for you at the table....before it gets cold