Breakfast


In Spring and Autumn, we serve a local-style ‘Coffee Bar’ breakfast, featuring home baked patisserie. The Summer, or ‘Farmhouse’ breakfast features our wonderful pastured eggs.

The star of Summer Breakfast are our pastured eggs. Provided for us by our beloved mute ducks and bantam chickens, who enjoy a very high quality of life, and whom you’ll meet when you come to stay.

Our Tuscan Heritage Breed Bantams

Fried in butter or Tallow, accompanied by Malvin’s home-smoked, local bacon, this might be an unexpected offer, but it makes a great start to your day.  With toast and marmalade [fresh-cut seasonal fruit / homemade muesli / homemade strained yogurt on the side, the Summer breakfast is served from 9:00 AM, in the garden or kitchen from 15 May-15 Sept.

image of the making of a Tuscan crostata or jam tart showing hands assembling the lattice in pastry on the top of the tart in the form of a cross
Tuscan ‘Jam Tart’ or Crostata

More traditional for the area, pâtisserie fresh from the oven accompanied by a real Italian-style coffee, is served during the cooler weather [15 Sept-15 May]. Favourites include Pear Muffins, Custard Tarts, Chocolate Brownies [and more] made from scratch and warm from the oven. Coffee is single estate Arabica, locally roasted to ‘Gambero Rosso’ award-winning standards, and elaborated by Malvin in Italian style [On a full sized bar machine]. Espresso, Cappuccino, latte, Macchiato, Lungo: Full menu and as good as you’d get at the very best Café.

For tea lovers, we use gourmet teas from our favourite U.K. merchant: Gillard’s of Bath.

Please note that we do not serve juice or Nutella, but you are welcome to bring your own.

Our specialities

Malvin began making his own bread back in 2007, and his interest grew from there through jam making, bread and cake baking, and beyond.

Image of a chocolate brownie part of the siena house breakfast menu
Malvin’s legendary chocolate Brownies

Recently, Malvin has begun to salt cure and oak smoke high quality high welfare pancetta at the house, making an English style smoked bacon. Magnificent served with butter or tallow fried grass fed eggs. Making many kinds of home baked bread and home produce fruit jams for years, often using our own fruit bottled at its best, he has gradually become an excellent pastry chef, mastering several local specialities. Malvin makes his own live unsweetened, strained/pouring yogurt and mascarpone, as well as chutneys and pickles. Above all, as the local bread is generally unsalted, Malvin’s salted bread is greatly appreciated: He has developed his skill in many styles of bread making including Celiac bread [and pâtisserie].

Our produce

The Agriturismo or farming aspect of the house is principally derived from our saffron and olive oil production

We have about 10,000 Saffron plants and around 150 Olive trees, all planted into the mediaeval terracing on the South and West sides of the bluff the house sits on. In addition, we grow a few vegetables: Tomatoes and potatoes and a few Mediterranean vegetables (capsicum, aubergine, zucchini) onion, pumpkin, and cucumber. We enjoy freshly picked Basil [and other herbs] and keep a good amount of herbs around the villa. Fruit-wise we have a small orchard with Apricot, Apple, Cherry, Fig Peach, Pear, Plum, and Quince as well as currents and a few melons. Our fruit is picked at its absolute best and transformed into preserves, which you’ll taste at breakfast.

WORD OF MOUTH amazing Summer breakfast, leisurely breakfast in the sunshine, the best brownies I have ever eaten, the best cappuccino, gourmet breakfast, slow food breakfast, ingredients from their own garden, incredible eggs.