At Porta Del Chianti Restaurant the typical Tuscan cuisine blends with the cooking traditions of Sicily. The Chef Agostino Veneziano and his staff of assistants will offer a rich menu of Tuscan specialties combined with the best Sicilian recipes. Therefore, you will have many different ways to immerse yourself in the flavors of the Chianti countryside, as well as a unique chance to get to know the taste of Mediterranean cuisine, coming from a different yet equally historical tradition. Needless to say, chef Agostino only cooks fresh fish, an essential quality requirement to fully enjoy a good seafood dish. You will have the unique opportunity to taste all these dishes sitting in the midst of the rolling hills of the Chianti area.
“I was born near Caltanissetta, in a Sicilian town of about 10,000 inhabitants that had nothing to offer. Since I had never been willing to study, my dad opted for the catering college. Initially I went there only to please him, but soon I discovered a passion for cooking and catering. After several international experiences, I returned to Italy and worked for some years in Florence, at the great school of Enoteca Pinchiorri. Then, the first experiences of Restaurant management arrived, I worked at TRE CRISTI Restaurant in Siena, and finally at La Porta del Chianti, in San Gusme”
Our dream is to welcome our guests wrapping them in the warm embrace of our tastes, leaving persistent memories of a one-of-a-kind culinary experience.
“…My work philosophy is based on the utmost quality of products, cooked as delicately and simply as possible. I love tartare, I can treat all the crustaceans of the Mediterranean, and I enjoy many different raw dishes with shellfish, such as oysters, warty Venuses, date mussels. We also produce lots of handmade fresh pasta with redfish sauce, or even with newborn baby squids. As for second courses, we cook any type of whole fish, which we bone and serve directly at the table. Anytime I change fish, I also tend to change the dressing: I like to put a chopped anchovy and Greek olives with tuna, while mullet goes with fresh tomatoes and basil…”