An important part in our activities is the played by our suppliers. These are people who manage small and medium-sized enterprises from which the restaurant can get the best raw materials. The territory of Siena, I will follow on saying, is rich of people who love the territory and is sensitive to create a sustainable relationship with nature. A deep passion brought them to love the small-scale production. They work almost incognito and permit you to find on our tables the immeasurable delicatessen from this area.

The Tuscan salami, thick chops and the T-bone Fiorentina steak from the local Chianina cow are typical of the area. Cesare, a butcher from Ponte a Bozzone, still follows in his working the pork, the tradition learnt from his father and mother. Sausages, ham and salami are prepared in a special lab, located closed to the Vecchia Osteria. You need to ask him the real provenience and typology of the meat. He can assure you a piece comes from the Chianina cow because he himself selected the animal from the cattle-breeding.

Ricotta cheese and sheep-milk variety of cheese.
Our supplier since the very beginning of the restaurant’s life, the farm is run by the two brothers and shepherd Pasqualino and Santino Corbeddu. The family, moved long time ago at the foot of the Montaperti hill, the place of the famous medieval battle (1260) told by Dante, still respect the ancient Sardinian tradition and every day leads to graze a flock of 500 sheeps. The pecorino cheese they produce is various, according to different season, delicate and harmonious to be worth of a taste.

The sausages and salami of Cinta Senese pork.
In the farm Il Colle of Nicola Zanda, animals live freely in the semi-forest environment. Nicola's passion stems from his childhood passed in contact with the animals and the horses bred by his grandfather. Now, the Senese cinta pork is his real passion: the farm is provided with a professional lab able to transform the pork’s meat into excellent and savoury ham, bacon fat, sausages and salami.

The goat-milk variety of cheese.
Santa Margherita is a bio-farm which produces goat-milk cheese of various types, such as the fresh caprino, to taste with herbs, or the half-matured and matured ones, rich of flavours and aromas. In the 40 hectares of forest, pasture and arable land animals can live in very good conditions.

Santa Margherita farm uses the milk of about one hundred goats grazing happily in the meadows, which will make the joy of your children together with a dozen gentle and playful donkeys. At the Vecchia Osteria you can taste the best result of this combination: animals bred with respect and human wisdom in transforming milk into food for the body and poetry for the palate.

The fresh pasta.
It can happens, sometimes, that tasting for the first time the hand-made Pici you fall in love with this kind of pasta. Behind this product a sympathetic and serious laboratory prepares, still today, the soft and thick dough, as in ancient grandmothers until some decades ago. And you will fall in love too, just come and try it!!!