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Villa Roncalli

All the plates are prepared instantanously. They carry Luisa’s very personal signature.

Opening Hours

Restaurant

Tuesday - Saturday: Dinner

Sunday and public holidays: Lunch and Dinner

Hotel          

Open all year

 

 

 

 

The Cuisine

Opening the door to the dining room of Villa Roncalli you instantly sense the wonderful smell of bread, a smell having it’s origin in the kitchen’s own yeast cultivated over many years and in the long fermentation of the dough. This bread, crusty and tasty, is the visiting card of a very personal and determined concept of cooking.
Maria Luisa takes full advantage of local seasonal produce and specialities to create elaborated dishes of complex structure and intense flavour. All the plates are prepared instantanously and from the very base. For that reason Luisa’s ideal guest has got time and leisure. He has an understanding for ways and times of preparation and he is able to identify the different flavours of the ingredients assembled in a dish.
All kinds of seasonal fruit and vegetables grow in the hotel’s very own garden. Maria Luisa has spent a good deal of time and effort sourcing the finest ingredients from local artisan suppliers. The eggs are from the hotel’s own chickens, the famous chianina-beef is provided by Signor Brunelli, a friend of the family, who has been breeding white chianina-cattle for more than fourty years.
The cuisine of Villa Roncalli is known beyond regional and national borders. His enthusiasm for Luisa’s skills incited a german editor, a great gourmand, to produce a magnificent book on Luisa’s cuisine and on Villa Roncalli. The book, published in 2012,  has met a big response in the press and was awarded a Silver Medal at the Frankfurter Buchmesse.

 

 

 

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