At Il Vigno, the table is the heart of the farm. Every meal begins in the garden. Organic, seasonal, unhurried — and shared with the guests who became friends over a long Tuscan evening.
Farm-to-table is a phrase that gets used carelessly. At Il Vigno, it is the literal structure of the kitchen. The vegetable garden produces the salads, herbs and seasonal vegetables. The local producers around Caprese Michelangelo provide the cheeses, charcuterie, eggs and milk. The surrounding forests and rivers yield wild mushrooms, chestnuts, truffles and herbs in season.
The menu at Il Vigno has no fixed form. It reflects what is ready, what is excellent, and what Marc and Adria feel inspired to cook on any given day. This is not a limitation — it is the whole point.
The kitchen is an expression of the farm's identity — eclectic, generous, and shaped by a genuine love of ingredients. Marc and Adria bring a global sensibility to Tuscan produce: you might find a North African spice alongside a Tuscan white bean, or a Japanese technique applied to a local chestnut. The cooking is always honest. The ingredients are always exceptional.
The local larder is extraordinary — truffles, local pecorino, Marrone chestnuts, cold-pressed olive oil, wild herbs and Arezzo valley wines are constants. Il Vigno draws on these ingredients to produce a Mediterranean-inspired menu that reflects the seasons and the farm rather than any one regional tradition.
A generous organic spread — fresh bread, farm eggs, seasonal fruit, local cheeses, homemade jams and bottomless coffee. Open to guests and Club Vigno members. €15 per person.
A relaxed end to the afternoon. Small plates made from farm and local produce, alongside natural wines and artisan drinks. The natural entry point to the Il Vigno social world.
The Farm Fresh Feast. A long table, seasonal food, and an evening that earns its place. Guests gather for a shared seasonal menu that typically runs three or four courses, paired with local wines. The evening lasts as long as the conversations.
The area around Caprese Michelangelo is one of the richest food regions in eastern Tuscany. Local producers include cheesemakers, truffle hunters, olive oil producers, small wine estates and farmers who have been working the same land for generations. Il Vigno's hosts can arrange tastings, visits and introductions for guests who want to go deeper.
Anghiari has excellent local restaurants and a celebrated market. Sansepolcro is known for its food culture. Cortona offers a celebrated annual food festival. See our guide to eating and exploring the region.
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