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The Tuscan countryside has a stillness about it because many of the farms and buildings are abandoned as people have migrated to the cities. The fortresses and castles which were so important in medieval times are now partially in ruin. Much of the land is returning to nature, which is all the better for riding and the soft beauty of the landscape is enhanced.

Elegant premises from the 18th century, milanese court, located in he countryside used as ricefield: this is the ‘corte della Risaia’. Furnished in a rustic style but finely kept giving attention to the details that recall the historical period, with strong wooden details. This place provides three halls: a larger hall, furnished with silver cutlery and furniture from the 17th century and a wooden table where the delicious cured meats are exposed and other two communicating rooms. The Corte della Risaia can host until 100 covers and it is an ideal place for banquets and business dinners or soirées with live music. The food offered is the one typical from the Tuscan tradition and everything is rigorously homemade with wholesome and local products: bread and pasta (gnocchi, pappardelle, stuffed ravioli etc..) lard, bacon and puddings (strudels and semifreddoes). They are fine recipes, perfect for the most demandino palates. The main courses offered are pappardelle with mushrooms, gnocchi with prawns, stuffed ravioli with prawns and artichokes with butter and sage. Even the cellar provides excellent labels of Italian wines such as the fizzy wines. An exclusive place you can’t miss.

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Cuglieri: a land that offers a concentration of the best in Sardinia, from the sea to the mountain with enchanting views; beaches, cliffs, and streams that depict a wild and uncontaminated landscape with high mountains, thick woods and rivers. It is here in this highly appealing land that Bar Centrale of Ms Marongiu meets the demands of everyone. This place provides a modern and young indoor space that hosts 10 tables in a rustic gazebo with strong wooden furniture, large and colourful area overlooking the sea, an old veranda used as an ice-cream shop and an indoor space. Bar Centrale offers cold dishes for lunch such as beautiful salads, sea food and meat starters with a wide selection and local cured meats. In the evenings the bar is a renowned meeting place for young people thanks to its favourable position.

“Antica Torre”, originally named “Osteria alla Busa” at the beginning of the XIX century, changed his denomination, around the end of the ‘50s, in “Trattoria alla Busa” by Nini. After the renovation works, in 1992, it got the actual name of “Antica Torre”, to pay homage to the XIII century tower, known as Rocca Del Ponte Della Torre, located nearby the restaurant. The menu includes meat and fish dishes and offers to the faithful customers new mixes, according to the latest tendencies of Italian cookery. We suggest lobster linguine or spaghetti allo scoglio, followed by Adriatic fried fish or a tasty roast brill with potatoes and lobster au gratin; while a beef fillet will delight meat lovers. The restaurant is also a pizzeria with a wood burning oven, offering over 60 kinds of pizza, from the classic margherita to the more sophisticated principessa, with pan-fried scampi. Trying one of the possible combinations may be the reason to visit us.

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The restaurant is placed in an old opened gallery of the 16th century, where there used to be a small market. It was born in the twenties and at the time it was called 'Old Tavern'. In the last years it expanded a lot with the typical Florentine cuisine, based on country traditions. Here you can find 'the original Florentine beefsteak', the restaurant's

Our best product is the manina (a special bread made from soft wheat flour, water, lard, salt, raising agent, E472E). The same ingredients are used for small and large crocette, baffi tagliati, mantovane, baffi lucidi, pagnottine and pagnotte. We produce wholewheat bread of various shapes and sizes (whole soft wheat flour, water, lard, salt, raising agent and E472E). Special fat free breads such as ciabatte, ciabattine, puffed francese, small stuffed francesini, filoni, filoncini, French loafs, spighe, homemade pagnotte (soft wheat flour, water, salt and raising agent). Special unsalted bread with and without fats. Oil loaf, pane tartaruga with oat and maze. Bread with mixed cereals. Soya bread. Durum wheat semolina loafs. Classic or pizza stuffed with vegetables, rustica (ham and mushrooms covered in puff pastry), gnocco ingrassato, extra-virgin oil genovese seasoned with olives, ham, sausages, bacon, onion, tomatoes, milk cream, cracklings, soft stria and schiaccia or tiny stria (animal fat free). We produce sweets and cakes.

It is a family tradition that makes the difference! This is the best definition we can give the Camping-Villaggio Sailne, since 1967 run by the Gabrieles. Entirely immersed in the National Reserve of Cilento, this Campsite enjoys either a breathtaking panorama surmounted by the promontory of Cape Palinuro (the centre in Palinuro is located just at one kilometre distance) or an enchanting beach and above all a massive land where you can spend your dreamlike holidays. Well equipped with every comfort this is the best place for those who want to live an experience in sheer contact with the nature. Villaggio Saline provides animation, kids’games, restaurant, bar, market, camper service, hygienic services…and also the possibility of caravan winter keeping; easy to reach either by car or train.

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