Ristorante da Beppino
 
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Our New Year’s Eve menu 2019 is available

Azienda Agricola Biologica

Podere Risalso

 

agriturismo alle rose 

 
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La nostra storia


In 1948 in the historic city of Volterra, the doors of "Ristorante da Beppino” opened thanks to the efforts of Beppino Masi. In 1980, Angelo Senes took proprietorship and has since continued combining tradition and elegance to this restaurant and storied city. For over 25 years, angelo's wife, Giuliana haD continued introducing a varied and inspired menu of dishes backed by their qualified, passionate and innovative team.

Hand in hand with the restaurant, we have maintained and operated an organic farm complete with orGanic cereals, legumes and unique Tuscan animal breeds, the meats of which are used exclusively at the restaurant.

Da Beppino has been a landmark destination for Volterrani, residents, travelers and customers alike. Local products and producers are fundamental to our mantra and our menu highlights and showcases that fact.

We consider cooking and hospitality an integral aspect of our lives, as a way of preserving and sharing local traditions that are essential to our history. The environment and atmosphere that we facilitate in our restaurant embodies the daily life of our traditions. With the utmost sincerity for our guests, we strive to offer only the finest and most delicate economy of Tuscan dishes.

 

MANAGEMENT

 

 
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Angelo Senes

He talks how he eats…it depends entirely on the season. When he's not present at the restaurant...well he's always present, and has been for nearly 40 years!

Humble yet charismatic, Angelo has left a lasting impression on all those he’s be privileged to serve. 

 

 
 
 
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Antonio Senes

Antonio has split his time unilaterally between the farm and the restaurant for over a decade.

A sommelier and a lover of good food, he continually searches for new producers and collaborators who follow in a similar manner of animal breeding and production.

He speaks English, French, Spanish, and is learning Italian…

 
 
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Sara Senes

Always very welcoming, our guests are filled with a sense of certainty and good faith – are true artesian in the field of conviviality.

A lover of good food, her CREATIVE contributions are reflected in the advancements of both the farm and restaurant.   

 

 

 

 
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THE RESTAURANT

 

Our menu is of true Tuscan tradition.

All of our pasta is made in-house.

Our meats are of specially selected Tuscan varieties.

And we serve only fish that have been caught in the Tyrrhenian and MEDITERRANEAN Sea.

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HOMEMADE PASTA

Our pasta, gnocchi and ravioli are made daily in our in-house laboratory which is opened to visitors, with the possibility to attend our cooking classes.

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MEAT FROM THE FARM

At our farm, Agriturismo Alle Rose, we breed Cinta Senese D.O.P. pigs (Slow Food Ark of Taste) and Pomarancina IGP sheep (Slow Food Presidium) in wild domains complete with pasture and wood. Sans chemical, additive, and in accordance to the truest Tuscan Tradition, the result is an extremely unique and high-quality dish.

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FRESH FISH

Our offered fish travel only as far as the nearest coastline, i.e. 40 minutes from Volterra. This way, we can offer unique flavors and aromas whilst remaining local. 


 

WE HAVE 2 INTERNAL ROOMS AND SOME EXTERNAL TABLES WHICH ARE PERFECT IN THE SUMMER PERIOD. 

 
 

OUR ORGANIC FARM

Azienda agricola Biologica Podere Risalso

  

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ETHICAL BREEDING

Podere Risalso encompasses more than 123 hectares of partially wooded and partially arable land, organic since 2004. Although our animals are bred in a semi-wild state, our staff regularly supplies them with supplemental milled fodder grown on the farm comprised of barley and bean which compliment the foods these pigs find in the woods. Ethical breeding guarantees the physical and psychological well-being of the animals as such an open-air existence secures excellent meat quality. 

 www.allevamentoetico.org

 
 
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Cinta Senese D.O.P.

“The Cinta Senese is the only Tuscan swine breed surviving to extinction. It is a very ancient breed: the oldest farmers remember breeding it since forever and it is well recognizable in the Fourteeth century ‘Buon Governo’ (good rule) fresco by Ambrogio Lorenzetti. Like all of the ancient breeds it is very rustic, ideal for wild or semi-wild breeding: today, as it used to do in the past, it grazes freely in the pastures, stubbles and oak and holm oak woods, mainly feeding on herbs and acorns. On the table, Cinta Senese is characterized by its evenly fat-veined meat, while usually fat and lean parts are neatly separated. This gives it an extraordinary taste and scent, due to its wild or semi-wild breeding."

- from the website of Slow Food Foundation

 
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l’Agnello di razza Pomarancina

"Just 20 years ago, the Pomarancina sheep breed seemed destined for extinction. The Pomarancina sheep is white in color and medium in size. The lambs are slaughtered at around 60 to 90 days, when they have reached around 15 kilos in weight. Their meat, characterized by a dark pink color that contrasts with the white fat and a good texture, is excellent roasted or stewed and is very appreciated in the local cuisine. Traditionally the animals are raised in groups of around 50 animals, in order to make the best use of the surrounding pasture.”

- from the website of Slow Food Foundation

 
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Wine Shop


Our Enoteca offers one the opportunity to peruse and sample a vast economy of Tuscan and Italian wines, as well as the chance to try Cinta Senese, Pecorini D.O.P. and extra-virgin olive oil cultivated here in Volterra.

With Antonio as our guide, we highlight the exceptional quality of each product on offer and the carefully considered curation of each dish and pairing.


We ask that you place a reservation so that we ensure to organize a fine selection of wine and foods for your delight. We also welcome you to join us for a truffle hunt should you opt for that much more of a hands-on experience

 
 
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Pasta Courses in the City Centre 


Enter our laboratory and learn the techniques and methods in preparing fresh pasta. Follow traditional recipes and discover the history of pasta, the ingredients involved and traditions set forth over generations. With flour, eggs and other ingredients you will create different styles of specific pastas with various fillings under sauce. 

WHAT WILL YOU LEARN?

A craft that you’ll keep for a lifetime, join us in making legendary and fabulously delicious dishes such as: ravioli with ricotta, spinach and other fillings, pappardelle, gnocchi, gnudi of ricotta and spinach, tagliatelle, pici or orecchiette, garganelli, etc.

These lessons are ideal both as a group endeavor or for the hungry individual as after each lesson, we taste each dish we create..

 
 

THE COURSE INCLUDES:

- Cooking lesson, between 2 ½ - 3 hours

- Lunch or dinner made of the food you have cooked personally.

- Recipe booklet

 

Lessons are conducted in Italian with an English interpreter.  

 

WHERE:

Via delle Prigioni 13, 56048 Volterra (PI)

FOR FURTHER INFORMATION:

 
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