TASTE, DRINK AND LAUGH
Moments at La Pia take shape slowly, guided by the season and the people gathered at the table.
Each one has its own character, never hurried or rushed.
poche parole
the heart of a tuscan table
A simply set table, offered as an invitation. In Tuscan cooking, olive oil belongs in the heart of the kitchen, not on the edge of the plate. Your hands warm a single-variety olive oil in a tasting glass, lifted, breathed in, and tasted as a vivid Tuscan treasure. Pappa al pomodoro is then served, where a second single-variety olive oil draws simple ingredients into something unmistakably Tuscan. A glass of wine is poured to sit naturally alongside the food, letting wine, food, and table speak in the same voice. The pace is unhurried, the setting informal, and the feeling familiar — like being welcomed into a friend’s home with no hurry.
ricorditi di noi
A Table’s Rhythm
As you settle in, the conversation drifts — from first introductions to the hillside beyond the table — the feeling of home follows naturally. Traditional Tuscan dishes take shape with the season; how they are prepared comes with time. Two seasonal soups appear, each with its own olive oil, adding depth to ingredients that have been part of Tuscan cooking for generations. A single-variety olive oil is worked gently into each soup, allowing oil and dish to shape one another naturally. A glass of wine draws you back to the table. Fanciulla, a Sangiovese rosato, is poured — light, open, and refreshing. La Brama de’ La Pia follows, deeper and more grounded, carrying the same clarity with greater presence. Time slips by, stories flow, and you find yourself held at the table, with no hurry to leave.
I SAPORI DI TOSCANA
In Tuscany, Through Flavor
The conversation deepens, and a journey unfolds naturally — where time is measured in pours and pauses. The garden, vineyard, and kitchen speak through daily habits that have become family traditions; what is grown, cooked, and patiently aged holds its place, like a glass left half full, waiting. What begins in the garden moves gently through the kitchen and settles at the table. From a single olive grove come many voices — hundreds of trees, several varieties, each with a distinct personality. Three traditional Tuscan soups are each shaped by a different olive oil, allowing the fruit’s nuances to be recognized as much as tasted. Each oil draws out the dish, where simple ingredients give way to precise flavor. Nello — La Pia’s balsamic vinegar — appears as a new companion. Shaped by time rather than harvest, its depth holds sweetness and acidity in balance. Finished with just a trace, a rotating seasonal dish becomes unforgettable — a few precise drops are enough. The wines echo what is being tasted. From the same small vineyard come very different expressions — light and youthful, then more grounded, then aged. Fanciulla opens with freshness and ease. La Brama de’ La Pia follows, carrying the same clarity with greater weight. Quinto Canto completes the journey, a Sangiovese–Cabernet Sauvignon uvaggio, oak-shaped, given time. Each speaks on its own, but finds its meaning in conversation. Conversation continues. Nothing is rushed. Time slips by, and stories flow — staying with you long after the last glass.
OLTRE I FILARI
An evening held by tradition and skilled hands
An evening begins among the vines as the sun lowers over the vineyard. Fanciulla rosato is poured — chilled, easy — alongside small tastings drawn from the farm. The filari trace the hillside in measured lines, the air carrying the soft scent of soil warmed by the day’s sun. Across the valley, the view opens to Brunelleschi’s Cupola, framed by the hillsides. A presence that has held attention for centuries, now quietly holding yours. A faint crackle of wood. Embers warming the air. At the top of the vineyard, beside a line of olive trees, a table waits — simple, composed, unhurried. The evening gathers there as practiced hands take their places. Extra virgin olive oil is poured. Its aromas open first — fresh and green — followed by their flavors. Marta lets what is ready in the garden find its way to the table — a quiet prelude — glasses now filled with La Brama de’ La Pia Sangiovese, as the fuoco vivo takes center stage. Tending the flames throughout the evening is Alessandro Tozzetti of Macelleria Tozzetti, his craft carried across generations. A mixed grill of Tuscan meats arrives, each cut hand-selected, carrying the warmth of the fire — glasses of Quinto Canto within reach as the platters are set down. Glasses are raised once more — Terza Anima Cabernet Sauvignon — for la bistecca alla fiorentina, thick-cut, seasoned simply with sea salt, fresh pepper, and extra virgin olive oil. Fire does the rest. Marta returns with something sweet, paired with passito, an ending held in dolcezza. The vineyard falls quiet once again. The night remains.
