Made in Italy, Enjoyed Worldwide.
La famiglia Saraceni ha voluto, a partire dalla prima attività di ristoratori, affiancare altre attività e produzioni che ne condividessero i valori e la passione di fondo altissima qualità, forte legame con il territorio e serietà professionale per costituire quello che si propone oggi di diventare un gruppo dell’eccellenza del bere, del cibo e dell’ospitalità.
Il gruppo Saraceni vede quindi, a fianco della produzione di Vini e Spumanti, ristoranti rinomati ed esclusivi come i Tre Pini e un marchio di qualità nel cibo come Chef Libero, luoghi e prodotti di eccellenza e sperimentazioni.
Presto entreranno a far parte del gruppo nuovi marchi e nuove strutture ricettive, per continuare e condividere i valori di famiglia.
La cena con i colleghi, il pranzo con la famiglia, il business-lunch, la cenetta per due, la cerimonia di nozze: da sempre ritrovarsi a tavola non è solo nutrimento e appagamento, ma anche rito di avvicinamento e di approfondimento.
Per il vostro matrimonio o altri eventi speciali, veniteci a trovare o contattateci via email o telefono.
Join our Tuscan Cooking Courses with chef Libero.
As in Farmhouse, Discover the Chianti Cooking Secrets.
Restaurant I Tre Pini, with its friendly staff and wonderful Tuscan nature, will reveal you the secrets of Chianti and Tuscan cuisine, a genuine tradition typical of farmhouse holidays.
Discover and learn to appreciate the strong and sharp tastes and the embracing and exciting perfumes of our region.
Libero and his friendly staff welcomes their guest with Florentine hospitality. The kitchen prepares traditional Tuscan recipes handed down through generations.
Your experience at Tre Pini will delight your visual and culinary senses.
Information and schedule about the Tuscan Cooking Course below:
S. Ambrogio Market is situated in the large 1860’s building in Piazza Ghiberti where it is surrounded by many additional stalls outside. Here you will find a full array of fresh foodstuffs to create a real Italian table, from pasta to meat and fish to, of course, lots of fresh vegetables.
Many Florentine’s come to this market weekly to gather the items they need for a healthy and traditional week of meals. You will also find a variety of clothing and general household goods.
Arrival and welcome drink Fragolino at the restaurant Tre Pini. Libero, the chef-owner, will present the program of the morning and split the group into two parts which alternate in the following activities.
The first cooking activity we will concentrate on the main speciality of Italian and Tuscan cuisine, home made pasta (tagliatelle, tagliolini, tortelli with in-season fillings, pappardelle).
The cooking course of specialities from Tuscan will, of course, teach you how to prepare our delicious rural soups – as the tasty Ribollita or Pappa al pomodoro, using the precious Tuscan extra virgin olive oil and several special ingredients as Mediterranean vegetables.
Discover the secret recipe of the famous Panzanella. Learn how to cook delicious sauces with wild boar, early vegetables and chiantigiana sauce!
Prepare tasty starters as Tuscan croutons and our tomato bruschetta and Lardo with cavolo nero bruschetta.
On the last cooking activities of our Tuscan cooking course, the “icing on the cake”, we will have fun creating typical cakes of the traditional Chianti cuisine as the typical Cantucci (a kind of biscuit) served with vin santo (holy wine).
Organizing and arranging the ingredients that a cook will require for the menu items that he or she expects to prepare during his/her shift and preparation of the table according to the rules of etiquette.
At the end of the lessons, tasting of your creations.
> Bruschetta Lardo di e cavolo nero
> Fiori di zucca fritti
> Pappa al pomodoro
> Tagliatelle alla chiantigiana
> Tortelli mugellani al tartufo
> Salad with seasonal vegetables
> Cantucci e Vin santo
> Rosso di Toscana
> Chianti D.O.C.G.
Too Many Cooks in the Tuscan Kitchen…
Chef Libero Saraceni…met us as we traveled to a Farmers Market located in the old Jewish area of Florence. -Bradley Walters
SARAH’S INSIDER EXPERIENCES IN FRANCE AND ITALY
Libero was such a character and made sure we all had fun while we chose the best ingredients for the dishes we were preparing.
TO MARKET, TO MARKET… IN TUSCANY
“Before the eating, comes the cooking, before the cooking, comes the market. Every day if necessary if you are eating every day.”-Chef Libero by Kay O’Sullivan
MORE TASTE, LESS SPEED
…the day at Libero’s I Tre Pini restaurant 20 minutes out of town will be the most memorable of our gourmet extravaganza through two of the world’s most food-obsessed nations, Italy and France. -Angie Kelly
DINING IN PROVENCE AND TUSCANY
Some of our troupe made pasta dough from scratch, then turned that into ravioli… -By Bruce Newman
MY BEAUTIFUL ADVENTURES
If you are looking for the best in Tuscan cuisine, look no further than this establishment. -Andi Perullo de Ledesma
TRAVEL: IT WAS A LIFE-CHANGING TRIP
With veges in hand, we headed back to his restaurant in the Chianti Hills, where his staff greeted us with flutes of Diamante Blue… -Wendy Squires