Restaurant "IL SALE"
Our main concern was to find cooks who were attentive to the ethics we have set for more than two decades: local production, tradition, quality, and above all the use of our resources, namely a one-acre vegetable garden and a vast farmyard. The garden is home to botanical species and animals typical of Tuscany; we collaborate with the University of Pisa, the University of Florence, the CNR, and the Seed Bank to preserve the biodiversity of this wonderful land.
We were fortunate enough to meet a Japanese chef who had been working between Tuscany and Lombardy for ten years, and was passionate about Tuscan cuisine. Shimpei and his partner Sayuri were looking for a place connected with the sea and nature.
We invited them to discover Poggio ai Santi; right away they were fascinated by the potential of our projects. Their friendliness and meticulous interest in our products and their processing charmed us. Shimpei and Sayuri are now in charge of the kitchen: they know how to listen, learn, understand and share. They both have a great command of their profession and a keen sense of the flavours and textures of the dishes they prepare. Their dishes (Sayuri is a wonderful pastry chef as well) highlight our organic vegetables and meats with their intense flavours, to which they add herbs from our fields. A true discovery: the tradition of our Tuscan dishes with a touch of Japanese fragrance. Shimpei and Sayuri also added some Japanese dishes to our menu for all our local customers and guests, who were not expecting us to add a touch of exoticism to the quality and intensity of the flavours of the Maremma.
We were fortunate enough to meet a Japanese chef who had been working between Tuscany and Lombardy for ten years, and was passionate about Tuscan cuisine. Shimpei and his partner Sayuri were looking for a place connected with the sea and nature.
We invited them to discover Poggio ai Santi; right away they were fascinated by the potential of our projects. Their friendliness and meticulous interest in our products and their processing charmed us. Shimpei and Sayuri are now in charge of the kitchen: they know how to listen, learn, understand and share. They both have a great command of their profession and a keen sense of the flavours and textures of the dishes they prepare. Their dishes (Sayuri is a wonderful pastry chef as well) highlight our organic vegetables and meats with their intense flavours, to which they add herbs from our fields. A true discovery: the tradition of our Tuscan dishes with a touch of Japanese fragrance. Shimpei and Sayuri also added some Japanese dishes to our menu for all our local customers and guests, who were not expecting us to add a touch of exoticism to the quality and intensity of the flavours of the Maremma.
