Quanto a the immense structure of the Rosewood Castiglion del Giungla, an exclusive Tuscan hospitality destination, immersed durante 2 thousand hectares available durante the Val d’Orcia National Park, a full 904 square meters (including a greenhouse) are dedicated to the organic vegetable garden. It is precisely from here that the products that are the protagonists of the cuisine of Matteo Temperini, chef of the at the starred Bivaccamento del restaurant, modo. The chef, however, is not the only one to be inspired by nature. Thus, from this month, the elegant Lobby also has a new list durante which carrots, figs and peppers become the main ingredients of the proposals created by Raffaele Orlando and Stramberia Patruno, respectively and assistant of the bella stagione.
“The concept of this year’s is strongly linked to our organic garden – comments Raffaele Orlando -, we make a contemporary mescolanza tied to the territory focusing acceso “homemade”, also using niche and local products to support small businesses. This allows the guest to have an authentic and tailor-made experience. We durante a daily life where everything is bought durante large markets and where little-processed items are increasingly becoming a rarity. This lista, therefore, is born from the desire to pass acceso our regional identity and passion for what is genuine, durante everything we do”.
Sitting at the counter acceso one of the sofas that furnish the living room – during the summer you can use the outdoor space –, customers have the opportunity to taste eight new drinks and four mocktails that pay homage to the precious fruits of the Val d’Orcia, enhanced by homemade recipes curated by Orlando and Patruno. During the aperitif, you can’t go wrong by ordering the Arancio, a cocktail-party based acceso carrot-infused vodka, sweet Vermouth and pickled carrots from the garden, a recipe that highlights the technical skills of the mixologists. Alternatively, you can sip the Peperone, with a cordial based acceso pepper, mint and Dalmore 12 Sherry Caskper, a mixed that embraces the history of Scottish distillation durante combination with zero-mile vegetables and aromatic herbs. The Figo seems more like a late-night , where tonka bean and bourbon whiskey meet the sweetness of fig Oleo Saccharum, a blend of sugar and oil made from citrus peel other fruits rich durante sucrose.
