Spring comes early in Tuscany with the gentle warmth of the sun bringing life to the landscape famed for its fine wines and gourmet cuisine. March and April are the perfect months to visit Tuscany and sample the season’s freshest culinary delights.
Borgo Pignano’s two elegant restaurants celebrate spring with a feast of flavours supplied by the estate’s organic farm and biodynamic vegetable gardens.
Savour the simple, clean taste of the first tender vegetables as they find their way from garden to plate. Sample baby artichokes, pencil thin zucchini and youthful salad leaves, all indulgently adorned with freshly pressed homegrown organic olive oil.
Borgo Pignano’s 0km, farm to plate philosophy underpins the vibrant gourmet experience, with homegrown natural ingredients taking centre stage. Relax in elegant, historic surroundings and take a culinary journey to the roots of authentic Tuscan cuisine.