We can prepare for you a delicious aperitif to be enjoyed in the garden in summer or in the cellar in the coldest days.

Stealing the show in the restaurant in late autumn… the prized White Truffle may be tasted here at Casa Masi, just a few hours after harvest. In omelettes, on eggs, pasta, slices of pallida arista or wild boar ham, heavenly cheese on toast.

The meeting between the two giants: the tasty meat chianina and fragrant truffles from our hills.

Our most popular dish: Green bronze-drawn pasta topped with our best pecorino cheese melted.

An old recipe of farm typical of the spring. In April the asparagus can also be wild ones.

Well known since antiquity for its purifying and detoxifying, nettles here, like the other wild herbs, ideal use.

The classic Granmother's Cake revisited with the San Rossore pine nuts. It has become a classic of our cuisine along with the Ricotta Cake and the Apple tart.

A real surprise for the aroma of this chocolate, coming from the best chocolatier in Tuscany.