La Pergola di Radicondoli
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Radicondoli is a fascinating village in the Sienese area, which is far from the more famous and crowded locations in Tuscany. This establishment stands out for its attention to doughs, toppings and their territory of origin. The restaurant is part of the AIRO network (international association of oil restaurants). Tommaso Vatti is the pizza chef, and he is assisted by his wife Silvia Rossetti. Tommasso’s brother Federico manages the dining area and the wine selections. Lastly, their parents Mauro and Velia take care of managing the kitchen. The outdoor space overlooking the surrounding valleys is remarkable; it offers a truly enchanting view. The tasting pizza is exquisite. It arrives at the table cut into slices enabling you to try more flavors in the same evening. The dough is prepared exclusively with type 1 flour and stone-ground whole-wheat grain, with a live sourdough starter.