Simple, Authentic and Sustainable
Since 2020, the kitchen of Follonico opens its doors also in the evenings: Every Monday, Thursday and Saturday. Only for resident guests, with the aim to preserve their privacy and tranquillity.
We use to cook mainly own ingredients, produced on site thanks to an accurate management of the kitchen garden. We produce vegetables, eggs, extra virgin olive oil,honey, sourdough bread, hand made pasta and, with the help of some friends winemakers, a small quantity of wine made with our grapes. All certified organic.
We do not produce meat, for this reason our kitchen is substantially vegetarian.
We do not have "a la carte" menu, every day we decide what to cook based on the daily crop. The kitchen garden and the hand made pasta is the heart of the culinary experience at Follonico. This policy allows us to guarantee the exclusive genuinity and freshness of the ingredients, as well as the strong enviromental susteinability of our choices.
The dinner is served for everybody at the same time at 8pm. It is made of 3 courses from the kitchen garden, a home made pasta (tagliatelle, tagliolini, ravioli, gnocchi, pici, etc) and dessert.
It is mandatory to book within 1pm of the dinner's day.
