The name of our restaurant is “Horto” — the Latin word for garden. And the garden is exactly where it starts. Every morning, before the kitchen fires are lit, someone walks the rows of the Podere’s vegetable garden and harvests what is ready. What arrives on your plate reflects that morning’s walk. Zucchini flowers when they bloom. Truffles when the season turns. Sangiovese grapes pressed into sauces that carry the memory of the harvest. Olive oil from our own Pendolino, Moraiolo, and Frantoio trees — cold-pressed, unfiltered, extraordinary. This is slow food, in the deepest sense of the phrase. It cannot be rushed. It can only be tasted.

Tatiana Perna — Co-Founder

Tatiana’s relationship with food is not professional — it is personal, inherited, and lifelong. Growing up in the shadow of her father Vittorio’s celebrated Roman restaurant, she absorbed a philosophy that would later define everything at Podere 1384: quality of ingredients is not a consideration, it is the foundation. Everything else follows.

As co-founder of the Podere, Tatiana oversees the restaurant’s identity — ensuring that every dish, every menu, every service carries the warmth and precision that has been her family’s signature for two generations.

Chef David Targetti

David Targetti is a chef defined by restraint. He does not compete with his ingredients — he serves them. His training spans classical Italian technique and a modern sensibility that favours subtlety over spectacle, depth of flavour over visual dramatics.

At Il Sorbo 1384, David works in close collaboration with the Podere’s agronomist and vegetable garden team, shaping menus that respond to what the estate produces rather than imposing a fixed repertoire on the season. The result is a kitchen that feels alive — changing, responsive, and rooted.

A Seasonal Kitchen

Our menu changes with the estate. In spring, expect soft greens, fresh cheeses, and the first tender vegetables from the Horto. Summer brings tomatoes that smell of sunshine, grilled fish from the Tyrrhenian coast, and the estate’s own chilled white wine. Autumn is the richest season — truffles, wild mushrooms, cured meats, and the first pressing of our olive oil. Winter turns the kitchen inward, towards slow-braised meats, root vegetables, and aged Chianti Classico. A tasting menu is available for guests who wish to experience the full breadth of the kitchen’s current work. À la carte options are also available at both lunch and dinner.

Breakfast

Breakfast at Podere 1384 is not an afterthought. Fresh bread baked each morning in our kitchen. Jams made from estate fruit. Eggs from free-range hens. Seasonal fruit. Estate honey. Local cheeses and cold cuts from Sienese producers we have known for years. Coffee from a single-origin roaster in Florence. Breakfast is included for all room guests and served in the main dining room or, weather permitting, on the terrace.

OUR WINES

The wine list at Il Sorbo 1384 centres on the estate’s own production — Chianti Classico, Rosato, and Bianco Tipico — made from exclusively native varieties: Sangiovese, Canaiolo, Mammolo, Trebbiano, and Malvasia Chiantigiana. Our vineyard was planted with biodynamic principles from the very beginning. The soils of the Chianti Classico territory — rocky, skeletal, mineral-rich — give our wines a character that cannot be replicated elsewhere. Our agronomist and enologist, Adriano Zago, oversees every aspect of production from vine to bottle. Beyond our own labels, the wine list also celebrates the exceptional producers of the Chianti Classico region — a neighbourhood of winemakers whose work we respect and whose wines we are proud to pour.