Antica Locanda La Pietra di Paderno Giancarlo


via XXIV Maggio 69/b
58053 - GR

0564 989019/(+39) 3497596210


The dining room is in a converted room of an ancient building which is part of the centuries old Siena city walls. Years ago it was used for horses and carts. The restaurant was run for a long time by the Bindi-Paderno family, who handed ancient recipes down through six generations and served guests with genuine food, traditional dishes and flavours. Today, the kitchen works with real passion and manages to carry forth ancient culinary traditions with recipes that use 100% locally-sourced and D.o.p.ingredients. All pasta is handmade and served with wild boar or rabbit sauce. There’s acquacotta, wild boar, lamb, Florentine steak, venison and many other seasonal dishes such as cream of artichokes, fried courgette flowers and cardoon flan. Desserts (fruit tarts, panna cotta, pies, zuccotto alla fiorentina and ricotta strudel) are all homemade by Mimma, whereas Carlo uses his professional skills and passion to prepare ice creams and artisan desserts using fresh organic milk and fresh fruit from his own orchard (also used in the sorbets). Prices range from €25 to €40.

Starters

Salumi di Roccalbegna di Cinta Senese: prosciutto, finocchiona, salame estivo, salsiccia di cinghiale
Schiaccina con lardo di Colonnata
 

Fantasia del nostro orto sott’olio: carciofini, olive verdi, cipolline, peperoni ripieni con tonno, peperoni, friggitello, sedano, funghi prugnoli, zucchine, pomodori secchi, melanzane
 
Pecorino di Roccalbegna (con marmellata di pomodori verdi, con miele di castagno e noci, con marmellata di cipolle di Tropea e peperoncino)




First courses

Tortelli di ricotta e spinaci fatti a mano al ragù di carne (handmade tortelli stuffed with ricotta and spinach in a meat sauce)
 
Tortelli di ricotta e spinaci fatti a mano al burro e salvia (handmade tortelli stuffed with ricotta and spinach, served in a butter and sage sauce)
 
Tagliatelle fatte a mano al ragù di manzo e funghi prugnoli (homemade tagliatelle pasta in a beef and mushroom sauce)
 
Tagliatini fatti a mano ai fiori di zucca e gamberetti (homemade tagliatini with pumpkin and prawns)
 
Acquacotta (traditional Maremma soup made with bread, parmigiano, celery, fresh tomatoes and egg)

Meat and fish

‘TAGLIATA’ di Manzo Maremmano all’Olio E.V.O (Maremma steak in E.V.O. Oil)
 
 
Bocconcini di cinghiale al rosmarino (wild boar with rosemary)
 
Manzo brasato al Vermentino (beef braised in Vermentino)
 
Baccalà ‘alla livornese’ (Livorno-style salt cod)
 
Arista di maiale al forno (roasted leg of pork)

Side dishes

Misto fiori di zucca e zucchine fritte (mixed fried courgettes and courgette flowers)
 
Caponata with vegetables from our kitchen garden
 
Flan di legumi locali (flan made with local beans)
 
Insalata mista (mixed salad): gentilina salad, ravanelli (radish), cetrioli (cucumber), cipollotto (spring onions), peperone dolce (sweet peppers) and pomodorini pachino (pachino tomatoes)

Dessert

Gelato produzione propria gusto Yogurt  con crema di frutti di bosco del nostro orto   Gelato Artigianale produzione propria (n.3 gusti a scelta):Cioccolato dark, Pistacchio di Bronte, Fiordilatte, Nutella, Mandorla, Ricotta&Fichi, Yogurt   Panna cotta fatta in casa con caramello
 
Panna cotta fatta in casa con crema di pere e menta del nostro orto   Semifreddo artigianale: Limone-Cannella/Limone-Menta/LimoneAlloro/Miele+VinSanto/Pesca di  vigna+Lavanda/Fichi+Noci/Pere+Pecorino di Cantina





Indirizzo:
via XXIV Maggio 69/b ,
Telefono:
0564 989019/(+39) 3497596210
Giorno di chiusura:
From December to mid-April
Email:
info@locandalapietra.it
Social:
Credit cards:
le principali
Additional information:
AnimalsAir conditioningCash cardGardenPlayground


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