My name is Carmela D’Ambrosio. I came to Buonconvento leaving my beloved Campania, following a dream that became my biggest passion.
The dream that I had since I was a little girl: be a cook!
I never forgot my roots. The colours and the fragrances of my homeland that often emerge in my dishes through small details which marry the tuscany’s cousine tradition.
Today I can say that dreams come true.
I feel very lucky because I had the possibility to make my passion my job: simply cooking.
The legend says that Branduccio was a pilgrim arrived at Buonconvento through the Via Francigena. A traveler. The idea of the journey intended as experience and sharing is what inspires the Chef Carmela D’Ambrosio.
Her dishes are made under the gaze of the guest thanks to a kitchen made in a open-space, that makes the guest watch all the processing steps of the making off.
Her menu, that combines the simplicity with the tradition, is based on four key points: seasonality, territoriality, highest quality and blend.
In the continuous search of balance between different textures every flavor is enchanted. Crispy and soft, bitter and sweet are constantly alternate by the chef Carmela that evoke known earths and opens up new horizons.
The experience is accomplished but the journey still goes on.
LUNGO LA FRANCIGENA
Buonconvento, an obligatory stop on the Francigena, “happy and fortunate place” and gateway to the Val d’Orcia
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