The kitchen of Mulino di Quercegrossa's restaurant is found on Tuscany's culinary tradition that meet new techniques.

The rib are dry-aged, a process that using controlled temperature and humidity help to concentrate the taste and give back tenderness, the dry-aging cell is well visible in our open kitchen.

We use low temperature and vacuum sealed technique to prepare the sauces for our homemade pasta. Both the duck and the cinta's pork are cocked for 36 hours, giving the meat a better taste and texture than the one prepared in regular pot. We had also proudly recovered the farmers traditions of the fifth-quarter, using beef tongue, cheek and the pork-belly and cooking it with low-temperature technique. We use fish from the river as the trout and the pike that were fished in this area until the 1960.