"A place halfway between the Restaurant and Bar, a place of relaxation and fun with outdoor tables where you can drink and taste wines paired with appetizers and hors d'oeuvres. The Bottega Torciano is constantly evolving, so we continue to study and research every day. new and interesting combinations to offer you unique products and services"
Lunch break, snack, aperitif and dinner.
The Wine Bar is suitable for all times of the day.
Open 7 days a week, the staff guarantees quality in a multi-faceted environment
There are a variety of opinions when it comes to flour for making homemade pasta, and some people get all fancy with specialty flours (traditionally, pasta is made with semolina flour).
Fresh eggs are higher in nutrients than conventional eggs. The first advice to follow regarding the preparation of fresh egg pasta is to use only very fresh eggs of safe origin.
A pinch of salt is always good to add. It is up to you to decide if you prefer it in the dough or in the cooking water. Normally the salt is not put in the dough as it leaves white spots in the pasta.
True Italian Experience
Bottega Torciano utilizes the age-old technique of pasta extrusion. This is defined as ‘to push out and shape’ and with this method the dough is pushed through bronze dies which hold the shapes of common pastas.
The method of extruding pasta with bronze dies result in fresh pasta with a very distinct texture.
The pasta produced comes out with a coarse texture, this is a defining quality of artisan pasta extruded from bronze dies, and is also the feature that we think makes it special.
+39 366 232 4058
+39 0577 988134
We are open 7 days a week
9.00 am – 10.00 pm
For Dinners, a reservation is needed in advance.
Strada Prov.le 1 per San Gimignano, 24, 53036 Poggibonsi SI