Typical Pisan Cuisine in San Rossore

Our first and second courses celebrate Pisa's great culinary history, bringing robust and extremely authentic flavors to the table. Among the first courses, the famous pappardelle with wild boar stands out, prepared with animals hunted exclusively in Tuscany.

Another excellent dish is spaghetti alla renaiola, topped with turnip greens and herring. For main courses, the kitchen offers tender wild boar cacciatore style, wild boar in dolceforte with chocolate, raisins, and San Rossore pine nuts, and francesina, an ancient dish of boiled meat remade with onions and tomatoes.

The terroir of drinking is fundamental to us, which is why we select Pisan wines curated by winemakers we personally meet. Our labels come primarily from small local producers; an ongoing commitment that has earned Sandro Antonelli recognition as the First Ambassador of the DOC Terre di Pisa.

We don't neglect quality after-dinner drinks: we collaborate with artisanal liqueurs in the province who produce infusions and spirits according to ancient Pisan recipes. Every bottle of wine, extra virgin olive oil, and liqueur brought to the table is the precious fruit of human relationships based on mutual trust and shared passion.