Our Tuscan kitchen at Scarperia:
tradition, fresh pasta and a long wine list

At the Fattoria Il Palagio the cooking stays close to home. The menus are built around Tuscan regional dishes made with fresh seasonal produce from the surrounding countryside, and the aim is a plain one: food that tastes of somewhere, and of someone’s house.
Fresh pasta is rolled by hand every morning — the tortelli di patate for which the Mugello is known, pappardelle, tagliolini. For anyone who came for the grill there is the bistecca alla fiorentina, along with the cuts of fillet we put on every day.
We have worked this way since 1986: simple cooking, done carefully, good raw materials, and the manners of a family house.
To go with it, a wine list of more than 450 labels, chosen by our AIS and FISAR sommeliers — the Tuscan classics, the best of the rest of Italy, and a fair number from further afield.
You eat in the old rooms of the villa: the upper room with its exposed beams, the lower room under the brick arches of the old granary and the small room with the fireplace, or in the giardino all’italiana when the weather allows. They are the same rooms that hold wedding receptions and corporate events.
Below the house, the seventeenth-century cellar is where the tastings happen, led by our sommeliers, with cured meats and cheeses from farms a few miles away.
We are closed on Sunday evenings and all day on Mondays and Tuesdays. To book a table, write or call; if you are staying the night, there are four rooms in the grounds.