Once there was La Tenda Rossa, and it still is. For almost fifty years, the Salcuni and Santandrea families have been telling their story of cooking and tradition; today, the restaurant is run by the newer generations from both families.
In a classic and fancy environment, the team of young Salcuni and Santandrea is proud to preserve – and to keep up to date – their culinary heritage. The dishes never betray the past: a few examples are the Baby livers cibreo with a foie gras brulé; the Ossobuco with grapes and a touch of horseradish and the smoked flavor of the Barbecued squab.
Toscana doc, detesta la noia culinaria e ed è disposta a mettere a dura prova il palato curiosando nel pianeta cibo. Viaggia, scandaglia, assaggia e soprattutto si diverte
