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The Black Gobbo Inn

Territory, Tradition and Originality

The Locanda Del Gobbo Nero is the Agri Restaurant of Tenuta Moriniello, which boasts a spectacular terrace to host its customers during the summer season, with a breathtaking view of the vineyards owned by the company.

In the winter, however, it hosts its customers in a characteristic rustic room surmounted by a wooden truss, with a warm, rustic but at the same time modern atmosphere, covered in stone.

The Agri Restaurant offers classy hospitality inspired by traditional Tuscan cuisine, with attention to the valorization of the Montaione area by adopting a choice of very high quality raw materials to enhance the organoleptic characteristics of the dishes offered, revised with imagination and originality, paired with our wines.

That of the Locanda del Gobbo Nero is a cuisine that plays on flavors and on the meticulous choice of local, fresh and seasonal raw materials, in a simple and natural way, interpreting tradition without distorting it.

Cuisine & Wine

Our Agri Restaurant concept translates into just a few ingredients. We have chosen our territory, selecting excellent quality raw materials from local producers who, like us, preciously safeguard tradition, while contaminating us with a contemporary world in constant search for new flavours.

All dishes have been designed to be perfectly accompanied by the company's organically produced wines and DOP extra virgin olive oil.

    Our tasting menu proposal

    The Locanda del Gobbo Nero Experience" is a journey into Tuscan flavors and traditions, during which each course will be paired with the most suitable of our wines, to enhance their organoleptic qualities. Our proposal includes the following dishes:

    • Chianina carpaccio, on fresh seasonal salad, parmesan and lemon vinaigrette, extra virgin IGP olive oil from Tenuta e Donna Pupa, Brut Champenoise 2019.
    • Handmade pappardelle with white wild boar ragù and IGT Toscana Bianco Le Fate Furbe 2021
    • Handmade Pici all'Aglione, copper tomatoes from the garden and fresh basil and Chianti DOCG Riserva Fortebraccio 2016.
    • Braised beef cheek, cooked at low temperature and I .GT Toscana Rosso Il Gobbo Nero 2018.
    • Handmade Cantucci and Delirio Tuscan Grappa from the Tenuta.

    À La Carte menu

    Our starters

    • Norcino platter, with selection of Montaione cured meats and cheeses, homemade jams, assorted peasant crostini. - (Recommended for 2 people).
    • Shepherd's platter, selection of fresh and seasoned Tuscan pecorino cheeses and pecorino cheeses, homemade jams.
    • Breaded and fried egg with soft center, on sautéed spinach.
    • Traditional decomposed beef tartare , egg yolk, capers, Certaldo onion and IGP extra virgin olive oil from the estate.
    • Vegetarian trio of meatballs, aubergines, chickpeas, ricotta and spinach served with house mayonnaise.

    First courses of handmade pasta

    • Pappardelle with rabbit ragù blended with our Lunia white wine.
    • Gnocchi della Locanda, with porcini mushroom cream.
    • Flag ravioli filled with ricotta and spinach, garnished with seasonal vegetables.
    • Handmade egg tagliolini, with truffle butter and flakes of black summer truffle.
    • Paccheri with Cinta Senese white ragù, cooked in our Le Fate Furbe white wine.

    Our Second Courses

    • Wild boar peposo with black pepper cooked in our Il Gobbo Nero wine at low temperature.
    • Tuscan-style fried rabbit, with mixed fried seasonal vegetables.
    • Grilled sliced ​​beef, rocket, parmesan flakes and oil extra virgin IGP olive from the Rosemary Estate.
      (Supplement of black summer truffle flakes)
    • Sliced ​​grilled Cinta Senese flavored with sage on fresh seasonal salad.
    • Beef fillet with our Chianti Riserva Fortebraccio.
    • Grilled Florentine steak with extra virgin IGP olive oil from the Rosemary Estate.
    • Eggplant parmigiana.

    The contours

    • Roasted potatoes with extra virgin IGP olive oil from Tenuta al rosemary.
    • Mixed farmer's salad.
    • Garden of grilled vegetables from the garden.
    • Tuscan-style beans, with sage and extra virgin IGP olive oil from the estate.
    • Spinach sautéed with butter and parmesan.

    Our homemade desserts

    • Tiramisu with Tuscan cantucci flavored with the Locanda's Vin Santo.
    • Blackberry tiramisu.
    • Chocolate Inn Brownie.
    • Locanda cheesecake with berry coulis.
    • Creme Brulèe flavored with our Grappa Delirio.
    • Homemade cantucci and Vin Santo from the Locanda.
    • Lemon sorbet.
    • Ice-cream.

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