Nello Bruni, special care for his cheeses and salami
At Ristorante Toscano the home-made maturation of our cheeses and salami has a long tradition; a real passion of Nello Bruni who was born in Monticchiello di Pienza in the Senese countryside, that has become one of the pillars of the restaurant.
Constant care - comprising time, observation and intuition. Regular cleaning of the cheese and salami forms is at the heart of the success of this endeavour. Unique aromas and flavours, long periods of maturation and gastronomic delicacies - knowledge passed down from long ago.
From the Grana Padano DOP, seasoned for 40 months to the Pecorini of Pienza produced by a small dairy artisan, to bacon produced in Piacenza, hams, Speck and to the less well-known such as 'la finocchiona'.
These are only a few of the delicacies
Unforgettable tastes, flavours, aromas and textures for a tasting experience which is simply unique.