Relais Il Falconiere

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Take a Cooking Class from a Michelin Chef
After being welcomed by a glass of wine, we spent the afternoon learning to make handmade pici (a Tuscan pasta specialty), ricotta squash blossoms, and veal stuffed with an olive tapenade wrapped in bacon fat. For dessert we perfected the art of poaching pears in red wine. The evening ended with enjoying the prepared meal along with several wine pairings. The atmosphere is casual yet informative and the food is of course outstanding.
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