Information:
From there you can easily reach all the main Tuscan cities, worldwide known for their cultural and artistic treasures, such as Florence (18 km), Arezzo (40 km), Siena (50km), San Gimignano (63 km) and Volterra (86 km).For practical things in a few minutes by car clients can easily reach the villages of S. Polo in Chianti and Figline Valdarno, where shopping centers, banks, post offices and newspaper kiosks are available. In the middle of this natural paradise, next to a forest of chestnuts Danilo has create the Holiday Appartments Complex called 'Il Castagno', which consists of four independent and beautiful apartments restructured maintaining the typical Tuscan style, but with a modern hint. Guest can sunbathe or read a book in the gentle silence of our huge garden.
Our restaurant:
On top of the sunny Chianti hills, only 20 km. far from Florence, lies the characteristic hamlet of Poggio alla Croce (in the district of Greve in Chianti), where from three generations the Becattini Restaurant delights its guests' palate. Everything began in 1951, when grandfather Ovidio, together with his son Mauro opened a small grocery and bakery store for the peasants ... To make a long story short ... this small shop was soon converted to a big restaurant: a cosy and family-run place with big glass windows overlooking Florence and the picturesque Chianti hills. The owner is nowadays Danilo Becattini, who has firmly maintained the traditional culinary characteristics: one for all the use of the 'fiasco' (an artisan straw-covered bottle) as a container for the Chianti wine, of course.The cellar is attentively looked after by grandfather Dario and counts more that 50 different wine labels, strictly 'Chianti Gallo Nero'.
Our restaurant:
Specialties that can be tasted have been handed down from the traditional cuisine of Tuscany: as an example an 'antipasto' (starter) of sbriciolona (fresh Tuscan fennel flavoured salame), ham, homemade vegetables preserved under oil and the famous chicken liver 'crostini' still prepared using grandmother Emma's recipe. To continue with the first courses we must talk about the hand-made Porcini mushrooms filled ravioli and the Pappardelle with wild boar ragout. What make our restaurant so well known are also our mixed grilled and roast-meats, together with the Florentine T-Bone steak cooked in the wood-burning oven, the wild boar and game dishes. Not to forget our famous 'fritto' (mixed fried food) made, as our grandmothers used to do, in the old black frying-pan.
