The story
Perched on the Chianti hills in San Casciano in Val di Pesa, La Ginestra is a farm restaurant that delivers a fixed-menu experience built entirely from its own organic produce. As Sentieri Golosi noted during a lunch visit, the format includes excellent pasta and bread, a spread of house-made salumi, and a lovely wine tasting—all at a remarkable price. It’s rustic, scenic, and family-friendly, the kind of place that makes the most of its countryside setting.
The kitchen’s strengths are on display across a tight lineup: the Salumi Misti are a clear highlight, while the Formaggi di Corzano e Paterno offer a distinctive local dairy touch. A standout pasta with eggplant and cherry tomatoes earns praise, and the meal closes on a sweet note with a chocolate terrine paired with ricotta mousse and pollen. Sentieri Golosi left visibly satisfied, and it’s easy to see why this farmstay remains a neighborhood favorite.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 4 dish mentions say about the food
“The salami is very good, very aromatic, and I love the fat — it melts in your mouth. The bacon is even fattier. The coppa or capocollo is very tasty, very similar to a shoulder, you can taste a little garlic but it doesn't overpower. The bread is very tasty and aromatic.”
What creators say
1 creator has covered La Ginestra. Most active: Sentieri Golosi
A fantastic farm restaurant on the Chianti hills with a fixed menu of their own organic products — excellent pasta, bread, salumi, and a lovely wine tasting, all for a great price.
Dishes mentioned
Salumi Misti
The salami is very good, very aromatic, and I love the fat — it melts in your mouth. The bacon is even fattier. The coppa or capocollo is very tasty, very similar to a shoulder, you can taste a little garlic but it doesn't overpower. The bread is very tasty and aromatic.
Formaggi di Corzano e Paterno
The fresh pecorino is good, and the one aged in tomato is amazing — it has a little tingle, very nice. The honey they make is really very good, but it might cover the cheese flavor, so maybe eat them separately.
Pasta con Melanzane e Pomodorini
The pasta is made with their ancient grains, very tasty and cooked perfectly. The slightly burnt bread on top gives it a bit of bite. The cherry tomato was like the Fantozzi one — it burned a lot. This pasta makes me feel at home, a very simple dish but very pleasant to eat, especially this pasta and the crusty bread on top.
Terrina al Cioccolato con Mousse di Ricotta e Polline
The chocolate terrine is very good, a little bitter and chocolaty. The ricotta mousse is very good, it tastes a bit like a beast — you have to like that taste. Together it's quite delicious. I thought it was pistachio but it was pollen. A little burnt underneath anyway.
