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The chef: Lisa Banchieri

Lisa: "A true appassionata of the kitchen"

Her innovative and vibrant cooking is a homage to Tuscany and its gastronomic culture, and she strives to appraise the generous natural resources provided by the land. Her style is a joyous blend of the traditional and the innovative.

“A true appassionata of the kitchen; Lisa combines her technical abilities with an impeccable savoir-faire, all delivered with a natural informality”.

“The lights, the colours, the fragrances – a true taste of Tuscany!

This is what every visitors brings back home with them after having met Lisa…a truly indelible gourmet experience!”

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Watch the video about Italian food and wine tasting with Lisa

Saffron Risotto

Thinly slice the onion and sauté in the oil with 1 T of butter. As soon as the onion is translucent around 5-6 minutes at this point add the rice and salt and cook over high heat for about 2 minutes and stir constantly. Now, add the white wine and once it evaporates add in the broth a little at a time. Stir occasionally and add two pinches of salt to the mixture while it is cooking. Continue gradually add small amounts of the boiled broth allowing each addition to be absorbed before adding the next. Stir it from time to time keeping the rice from sticking to the bottom of the pan. Use a medium heat and cook slowly uncovered. After 15-20 minutes the rice will be cooked. 5 minutes before the end add the saffron. Remove from heat and add the remaining butter, parmesan and stir through the rice well (in Italian -mantecare). Cover and leave to stand 2 minutes. Serve hot.

Veal Broth's preparation
Cut in a half the onion and the scallion and “ burned” in a pan for 3 minutes.
Wash and cut the vegetable in large pieces and place in a pot with veal bone in cold water. Add the pressed corn pepper, 1 hand full of salt, the onion and the scallion when they are burned.
Place on a slow flamme and cook cover for about 1 hours.
Serves 4
320 g Arborio rice
1 white onion, small
2 T. butter
200 g. parmesan
2-3 liters beef ,or vegetables, or fish stock (must be added to the rice hot)
1c white wine (dry)
3 T. olive oil
generous pinch of saffron

Ingredients for Veal Broth
3 lt of cold water
pieces of veal with bone
1 medium red onion
1 scallion
1 stalk of celery
1 carrot
2 ripe tomatoes
1 bunch of parsely basil
pepper corn
rock salt