Taken from La Repubblica-05/03/04


“Quel Giglio a Montalcino”

Renovated for some years, it is also a hotel in the heart of the village and it is noted for the good cuisine of tradition open to novelty, such as the “paté of pheasant liver to Moscatello, the roulades of Cinta Senese lard and spelt with fresh truffle , the Guinea-fowl stuffed in pomegranate sauce but also the pici with the crumbs, the mushroom soup with spelt and chickpeas, the scottiglia of wild boar with polenta.

Among the desserts, the lavender honey semifreddo and the chestnut mousse on khaki compost

Our Menu

The Winery

The Recipes