Torrita di Siena, Siena

La Chiusa

The restaurant was made out of an old farm belonging to the family, restored at the beginning of the 70's and furnished with original Tuscan antiques. The farm was at the centre of a large property which produced a bit of everything, as was typical in the traditional Tuscan farmhouses, once small self-sufficient worlds. Originally "La Chiusa" was an oil mill with millstones, the mill used by all the neighbours and still functioning until recently. The philosophy of the restaurant was that of saving and maintaining the local farm traditions. Above all, its concern was to recover the old recipes. Since the flavours and perfumes of the old recipes depend mainly on the ingredients, Dania and Umberto undertook the difficult task of retrieving only wholesome primary products, using vegetables from the kitchen garden and following the due course of the seasons. The dishes prepared belong strictly to the peasant tradition, ranging from pici to ribollita, from bread soup to pulse soup, from pappardelle to courgette flowers, and from vegetable flans to fresh salads. Topped with the delightful smell of fresh bread baked in the wood burning oven and the incomparable colours of the wildflowers garnishing the tables.