The history of the Tuscany Fair part of the earth.The Garden is at the very heart of all our activities and the unmistakable imprint of our style.Our menu is simple and traditional, are made from raw materials sourced from our own gardens or from the farms and farms in the territory of tuscany, we carefully selected.We invite you to visit our gardens to share with us the passion for this art. For our Garden we have chosen the technique of the “coffered”, that consists in raising athe portion of ground, as if it were a flower bed, building a perimeter in the wood that allows you to work more comfortably and allows for better water drainage, avoiding the excessive moisture in the soil. You will want to visit it? Discover our Mati Experience
Maurizio Bleggi
I started to fall in love with the kitchen, at school, where I've discovered and cultivated a passion strong in taste and for the flavors of natural resources. The kitchen I opened the doors to work, first in America, where I spent two years between New York and the Caribbean, and then on a private yacht, where I worked to refine my skills as a private chef. Back in Italy, I have specialized more and more by selecting raw materials in our territory, focusing in particular on the kitchen vacuum, low temperature and on the pickling of vegetables. I now have the opportunity to work in reality, as the Toscana Fair " is based on the vegetable garden, where we have plants of our production and the products are fresh, and this motivates me to explore and create new dishes to enhance the flavors of authentic nature, and Tuscany.
The Tuscany Fair we strive every day to ensure the use of seasonal ingredients and quality, but not only. Thanks to the cooking techniques and more advanced, such as lowtemperature and vacuum, we treat the food with the utmost delicacy toensure the maintenance of the nutrients of each ingredient. In our restaurant you will find that a healthy food, if treated with respect and withconsciousness is transformed into a dish is not only delicious but also beautiful, becausewe know that even the eye wants its part! With the use of the vacuum assisted at low temperature, we can suggest recipes with quality standards that are better than traditional cooking.In addition, this technique allows us to use the fat in a way that is much more aware by limiting the oil in the olive oil, so as to make our food more digestible without compromising the taste.
