To truly understand Tuscany, one must first understand its food—and to understand its food, you must learn from the locals who have safeguarded its traditions for generations. Recently, the esteemed culture and travel blog Daniela’s Tuscany brought its readers into the heart of La Chiusa’s historic kitchen to celebrate the soul of cucina povera toscana (traditional Tuscan peasant cuisine).
The beautiful feature shone a well-deserved spotlight on Antonietta Neri, a proud native of Montefollonico and a beloved long-time cook here at our estate. Daniela recounted a magical afternoon spent in our kitchens, receiving a masterclass from Antonietta on how to craft pici—the famous, thick, hand-rolled spaghetti that serves as the culinary signature of the Val d’Orcia.
The article perfectly captured the profound beauty of simplicity in Italian cooking. Using nothing more than flour, water, and a pinch of salt, Antonietta demonstrated how decades of experience and skilled hands can transform the most basic ingredients into a culinary masterpiece.
We are immensely proud of this feature because it celebrates the authentic, unpretentious soul of our culinary program. At La Chiusa, we don’t just serve food; we preserve heritage. We invite you to join our cooking school, roll up your sleeves, and learn the timeless art of making pici alongside the true legends of Montefollonico.
