Articolo disponibile anche in: Italian
The Tuscan tradition, the special raw materials and oriental influences meet in a historic tavern, the chef Nico Atrigna from Naples, but lives in Siena for many years, manages the famous Osteria le Logge in the shadow of the “Piazza del Campo” historic tower.
His dishes for Dit’Unto are typically street-food: one linked to the gastronomic specialities of Castelnuovo Berardenga (Hot Dog with Minucci wurstel); the other a classic of the Parthenopean tradition (pasta fries).
If you are looking for a typical Chianti tavern where the menu and the wine list are strongly linked to the area, with homemade pasta and desserts every day, where the choice of products and the preparation of the dishes change according to the seasonality of the raw materials, then you absolutely have to go to the Berardenga Tavern, where Adriana and her family welcome their guests as they were at home.
This year at Dit’Unto they will present their Tuscan Burger of Chianina IGP.
WAITING FOR… DIT’UNTO
- Dit’Unto, the date is set: October 8th at Villa a Sesta, the top-quality Street Food Festival [READ HERE]
- Waiting for Dit’Unto: let’s get to know Association Gli Amici Dei Gemellaggi, Amici Della Chianina and Dusty Knuckle [READ HERE]
- Waiting for Dit’Unto. We know the Tattoni Villa a Sesta Spa Agricultural Estate [READ HERE]
- Waiting for Dit’Unto: we know the Villa a Sesta recreational Club and Association Dit’Unto [READ HERE]
- Waiting for Dit’Unto: let’s know Osteria Alla Villa and Villa di Sotto [READ HERE]
- Waiting for Dit’Unto: let’s get to know La Bottega del 30 and Il Colombaio [READ HERE]
- Waiting for Dit’Unto: let’s get to know Futura Osteria and Essenziale [READ HERE]
- Waiting for Dit’Unto: let’s get to know Se.Sto On Arno e Cum Quibus Ristorante [READ HERE]
- Waiting for Dit’Unto: let’s get to know L’Asinello (by Senio ans Elisa) and Andrea Giuseppucci [READ HERE]
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