Fienile means barn in Italian, and that’s exactly what this building once was—a hay store in the early days of the farm. Over the years it became a guest apartment, and more recently it has taken on a new life as an intimate farm-to-table restaurant.
The restaurant was created by Sibilla, one of the farm’s owners, who was born here and grew up surrounded by these fields, vineyards, and kitchens. With a background in cooking and food, transforming the Fienile into a place to eat felt like a natural next chapter.
Set beside the Fallocchio guesthouse and a short walk from Erta, the restaurant looks out over our pastures and vineyards. The menu is short and changes weekly, shaped by what is coming out of our large organic vegetable garden. We cook with what the farm produces—seasonal cheeses from our dairy, our wine and olive oil, and meat from local, free-range livestock and game and black truffles from our hills. All ingredients are Tuscan, straightforward, and carefully sourced.
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