We are delighted to offer you a delicious and unique forest cuisine, the result of twenty years of research and experimentation conducted by Dr. Augusto Verando Tocci (Director of the Experimental Institute for Forestry in Arezzo), together with his wife Luisa and their daughters Cristiana and Maria Teresa (the latter being the owner of the Agriturismo "Il Casalone"). Dr. Tocci, a pioneer in showcasing the use of forest by-products in cooking on the TV program "Linea Verde," has developed and published hundreds of recipes that we are finally able to offer you to taste. These countless and highly original recipes all share some fundamental characteristics, which are extremely significant in fully understanding the uniqueness of our cuisine. These can be summarized as follows: a) Authenticity: Coming from the organic crops of our farm and the forests we own, the products we use are free from fertilizers, pesticides, and insecticides. b) Locality: With the exception of oil and wines, strictly of Tuscan origin, all the products used in our cuisine are truly local and typically regional, meaning they come from our immediate surroundings. In fact, the extraordinary area of Badia Tedalda, where vines, olive trees, and chestnuts do not grow, is exceptionally rich in the most precious gastronomic treasures. This includes the production of fine white truffles (tuber magnatum pico), its "younger siblings" porcini mushrooms and prugnòli, as well as the renowned Chianina meat, which is even bred, slaughtered, and sold locally. c) Seasonality: It is evident that forest cuisine must adapt to the seasonal cycle, characterizing the menus based on the periodic productions of the forest, undergrowth, and farm crops. d) Revitalization of traditions: Our cuisine never overlooks, but rather rediscovers and enhances the ancient gastronomic traditions of Badia Tedalda and Alta Valmarecchia. We proudly offer typical handmade pasta (tagliatelle, gnocchi, and ravioli) and reintroduce traditional medieval dishes such as agliata, pancristiano, and migliaccio al latte. e) Imagination and creativity: Based on a solid foundation of knowledge and experience, it is imagination and creativity that truly make our proposals unique. For example, a common flower like dandelion (known to us as "pisciacane") is transformed into a delicious sauce for crostini. Similarly, the fruits of our wild kiwi and sea buckthorn productions are alchemically combined into a tasty, natural, and highly energizing beverage.