La Petraia A secret worth sharing. Excellence at km Zero. For us it’s about transforming our own exceptional produce into the most memorable dining experience we can, opening our home to you in the spirit of true hospitality and letting you in on all we are discovering. Petraia is a place to feel the pulse of nature, to sense the echoes of history and to enjoy the bounty and splendor she offers.
Join the Petraia family for three days packed with unforgettable food, classes and exploration.
Cooking classes, olive oil and wine appreciation sessions, farm tours wine tastings and more.
One of the highest farms in the Chianti Classico zone, La Petraia is located in the heart of Tuscany's oldest wine region. The estate comprises 65 hectares including vineyards, olive and heirloom fruit trees, vegetable gardens and an ancient chestnut grove. We raise our own rabbits, ducks, geese, pigeons, quail, guinea hens and turkeys as well as sheep and rare breeds like the Cinta Senese pig and the Val D’Arno chicken. We produce varietal honeys including chestnut and acacia and organic essential oil from our lavender.
The property is also home to an Etruscan archeological site called Piazza di Siena. It is easy to see why the Etruscans chose to settle in this magical spot more than 25 centuries ago. The property affords breathtaking views of the famous Gallo Nero vineyards and of Siena more than 35 kilometers to the south as well as the sweeping Valley of the Arno River and the Casentino Mountains to the north.
A large game reserve and parkland surround the property. Hardly a day passes without a sighting of wild boar, deer, hare or pheasant. La Petraia is criss-crossed with miles of hiking trails for our guests to enjoy.
Susan McKenna Grant, author of the award winning book, Piano Piano Pieno: Authentic Food from a Tuscan Farm, and Dinamica: La Petraia Cucina Sistemica at KM 0, will be your host and resident chef.
"Its not possible because your restaurant is integrated firmly into the experience of everything you are doing at La Petraia but if somehow the experience at the table in your restaurant could be magically transported to New York or San Francisco or Paris or London it would unquestionably be among the one or two best restaurants in any of those cities...It's a Michelin 3 star experience and its completely unique"
Francis Schott, The Restaurant Guys Radio Interview, March 6 2013
"There is a place in the world that is as real as any place I have ever been in my life....Everybody should have a chance to visit La Petraia once in their life and go see what's real. Go see what life is about....If I am within 1000 miles you'll see me at La Petraia"
Mark Pascal, The Restaurant Guys Radio Interview, March 6, 2013
Click here to listen to the full interview
"It is in kitchens like this one, it's in kitchens like [Alice Waters'] Chez Panisse, it's in kitchens like Dan Barber's [Blue Hill] where we are celebrating agriculture again… That's really important because we've been denigrating agriculture for 100 years and the chefs have played an enormously important role in rebuilding the prestige of agriculture. The reason there are more people going into farming now is partly because of people like Susan and Alice Waters [and Dan Barber] who are pointing to the farmers and mentioning them on their menus and explaining that good cooking begins with good farming. That has really been an important cultural message because we need to change the prestige of farming before we get anywhere…A place like this is a laboratory…where ideas are hatched and ways of doing things are hatched and one hopes they'll be democratized."
Michael Pollan speaking at the Petraia Sessions.