PRIVACY POLICY
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Valleverde S.r.l. Società Agricola
Via Montecarlo 15/A
52027 San Giovanni Valdarno (AR) Italy
p.iva 00334200516
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RESTAURANT
Agriturismo Valleverde
RESTAURANT
Agriturismo Valleverde
THE RESTAURANT
Agriturismo Valleverde
WHISPERED WORDS BEFORE AN OPEN WOOD FIRE
Real Tuscan cooking in a landscape of sunflowers, vineyards and undulating hills
Situated in the old stables, our restaurant has two eating spaces, one inside which is heated by the original open fire, and the other outside on a covered verandah which overlooks the lawn in front of the swimming pool.
OPENING TIMES AND RESERVATIONS 
EATING AT VALLEVERDE
OUR PRODUCTS
Our traditional Tuscan menus respect the seasons. We use only the finest ingredients and follow a zero km philosophy. We grow our own vegetables and bring them fresh to your table.
We handpick our wines, using our expertise as trained sommeliers to select the best Tuscan labels. At Valleverde you will enjoy the flavours and smells of homemade food, from the cakes we serve for breakfast to the dishes we prepare in our restaurant. Our cooking is never just a collection of recipes but a reflection of how we live. Our dishes are firmly grounded in the Tuscan peasant tradition, refined by the expertise of our chefs.
At Valleverde you can taste simple dishes that are part of a centuries-old Tuscan tradition, made with home grown vegetables and locally sourced products.
Real Tuscan cooking is based on healthy and natural products. At Valleverde we only use products from our own garden or that are locally sourced for our breakfast, lunch and dinner menus.
Many of the products we use are typical of the Valdarno area, such as the ‘coco nano’ bean, which is similar to the ‘zolfino’ bean from Pratomagno and whose delicately floury flavour is unmistakable. We also grow salad, courgettes, and tomatoes, as well as fruits like wild strawberries which apart from being delicious, have many health benefits. We make thick and naturally sweet marmalades from our peaches and apples. We have recently replanted our vineyard to make our wines even better than before!
THE DISHES OF OUR TRADITION
LA SCHIACCIATA
Traditionally schiacciata bread was baked for a reason in Tuscany. When the peasant families baked their bread for the week they would first bake a batch of schiacciata to see whether the bricks of the wood fired oven had reached the right temperature.
Schiacciata is the most versatile of breads, perfect for snacks, with ham and cheese and even for breakfast.
LA RIBOLLITA
Ribollita is an iconic dish of Tuscan cooking. Its name means ‘reboiled’ and refers to the fact that it is prepared from vegetables that have been cooked the day before. Traditionally the hearty soup was made on a Friday in great quantities to be eaten at various meals over the weekend. The soup is an ingenious way of reusing left overs. As well as the vegetables, its recipe calls for dry bread which disintegrates to form a delicious bready stew. With a sprinkling of pepper and a drizzle of olive oil……
SPIT ROASTED MEAT
Another typical Tuscan dish, ‘arrosto girato’ is eaten on important occasions and only a few restaurants still roast meat in this traditional way. In the past the spit was turned by hand, but these days modern technology means that the same delicious fire roasted flavour can be achieved without a poor young kitchen hand labouring for hours near an open fire.
PICI PASTA WITH GARLIC SAUCE
Pici are a traditional long fat pasta made by hand in the Siena region. At Valleverde we make our own. The trick is to make them extra long and toss them into the cooking pot without breaking them. According to legend it was the Etruscans who first cultivated large and aromatic bulbs of garlic in the Valdichiana valley with a more delicate flavour than other varieties as they do not contain allicin. These days they are only a handful of ‘aglione’ producers left, which is a great shame as the variety is perfect for the sauce traditionally served with pici.
RICOTTA AND SPINACH ‘GNUDI’
Gnudi are a dish based on ricotta and spinach with roots in Etruscan cooking which was often prepared in Florentine households in Renaissance times. Pellegrino Artusi included a recipe for the dish in his guide to cooking and dining published in 1891. He suggests eating the delicate balls of green and white as a first course or as an ‘intermezzo’ between other courses. The name ‘gnudi’ or ‘naked’ refers to the fact that the ricotta and spinach are not wrapped in pasta (like ravioli) before they are boiled. At Valleverde we make our own version of this famous dish.
SAN GIOVANNI STEW
The small town of San Giovanni Valdarno defends a secret that has been handed down through the generations. The precise recipe for the spicy, aromatic meat stew or ‘stufato’ that its inhabitants traditionally prepare is carefully and fiercely guarded. The ‘drugs’ used in cooking the stew are a mix of spices whose quantities and characteristics are known only to those who have inherited the secret. Every year the town holds a competition in which those in the know challenge one another to concoct the most delicious and flavoursome stew.
CHOCOLATE SOUFFLÉ
During the Renaissance, Tuscany was at the forefront of experimenting with chocolate, an exciting new ingredient from the New World, thanks to the enthusiasm of the Medici family. For anyone who loves cooking, learning to make a soufflé to finish a meal or to enjoy as a snack is essential. Our soufflé is fluffy on the outside with a heart of velvety cacao and is one of our restaurant’s most mouth watering treats.
CANTUCCINI BISCUITS
There are many legends about the origins of cantuccini biscuits. One story tells of a bread called Melatello, eaten in the Middle Ages, which was cut into pieces, or “cantellus” in Latin. The biscuits are usually eaten with the dessert wine, vinsanto and are double baked to make them hard and long lasting. It wasn’t until the 1700s that they became widely eaten and enriched with almonds and sugar.
BIRTHDAYS
Come and celebrate your special day in a fun atmosphere with a beautiful natural backdrop, next to our swimming pool. Tables laden with delicious food and refreshing drinks in the warmth of summer, the perfect way to share your birthday with friends and family. Our wooden framed gazebo can seat up to 200 people in the shade.
COMPANY DINNERS
Valleverde is the perfect place for company dinners. We can organise private spaces for small or large parties where you and your colleagues or clients can take in breathtaking views and taste our genuine Tuscan cooking.
MEETING
Agriturismo Valleverde is the ideal location for your meetings and conferences; we offer various venues with everything you need for a successful meeting. Our strategic position, within easy reach of the A1 Motorway, a few kilometres from Florence, Arezzo and Siena makes Valleverde the perfect choice for organising professional events.
FIRST COMMUNION AND CONFIRMATION PARTIES
We organise first communion and confirmation lunches and dinners just for you. Our restaurant has a large bright dining room with views of the garden and our gazebo can seat up to 200 people. Our younger guests can have all the fun they want in the safety of our large gardens.
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PRIVACY POLICY
Valleverde S.r.l. Società Agricola
Via Montecarlo 15/A
52027 San Giovanni Valdarno (AR) Italy
p.iva 00334200516
