La Sciusa - Restaurant

The typical tuscan restaurant with excellent wines was, once, a traditional inn owned always to the same family. Family running : Stefano Quercetani owner, Sabrina Borchia (Stefano’s wife) head chef, Lara Quercetani (Stefano’s sister) chef. Almost all of our recipies come from typical tradition of Maremma, only a few are from international cousine. Our menù changes every 20/40 days, following the season. A typical lunch, from hors-d’oeuvre till cake, costs about ITL 35.000, drinks not included.



Our pasta (wheat of byological cultivations and traditionally milled) is handmade in several ways by Sabrina and Lara. They prepare cakes, too (4-8 kinds for days, always fresh). Meat is a selected italian one. Private parking next to the restaurant. 20 minutes by car from Follonica, 40 minutes from Grosseto, 50 minutes from Siena, 70 minutes from highway A1 exit Firenze Certosa, 60 minutes from highway A12 exit Rosignano.

TORTELLI AL PECORINO TOSCANO IN SALSA PICCANTE (Ingredients for four servings)
For the pasta : 300 gm sieved superfine flout, 2 eggs, 1 spoon extra virgin olive oil, ½ glass of water, salt. For the filling : 200 gm soft Tuscan Pecorino, 100 gm nature Tuscan Pecorino, 100 gm fresh ricotta, 1 egg and 1 yolk. For the sauce : 200 gm tomatoes, 120 gm extra virgin olive oil, 1 red onion, ½ glass Tuscan red wine, 1 glass hot water, salt, 1 finely chopped chilli pepper. To make the pasta Dissolve the salt and the water, mix with all the other ingredients to form a soft dough. Roll the dough into a ball, wrap in a damp cloth and leave to stand for one hour. To make the filling Choup

up the soft and the mature Tuscan Pecorino, mix with the ricotta and the egg, then leave to stand for 20 minutes in the fridge. Roll out the pasta to a thickness of 3 mm and cut into squares 10 cm x 10 cm. Brush with beaten egg. Place filling in the centre of each square, using a forcing bag or a spoon. Fold into triangles and seal the edges by pressing with a fork. To make the sauce Score the bottoms of the tomates bofore blanching them for 4-5 minutes, then peel and slice. Chop up the onions and fry gently to soften. Add the tomatoes and cook until they begin to break up. (Be sure to choose ripe tomatoes or else and add ½ spoon of water to the pan). Add salt and the wine. When the wine has evaporated add the water, add the chilli pepper and cook a little more. Cook the tortelli in boiling water, drain and serve with the sauce. Garnish with parsley.

SCALOPPINE AL PECORINO TOSCANO (Ingredients for four servings)
200 gm soft Tuscan Pecorino, 8 veal escalopes weighing, 60 gm each, 120 gm extra virgin olive oil, a few spoonfuls of sieved superfine flour, 1 glass of Tuscan white wine, 1 spoonful of water, salt. Method Coat the escalopes with flour and fry them gently in oil. Salt them on one side only and cook for 5 minutes, then turn them over and leave on a low heat for a further 5 minutes. Slice the Tuscan Pecorino and add it to the pan with water. Cover the pan and cook until the water evaportes. When the escalopes are ready, strain the sauce and pour over. Serve hot, garnisched with parsley.

ZUPPA DI CIPOLLE BIANCHE IN CROSTA DI PECORINO TOSCANO (Ingredients for four servings)
Ingredients for Four servings 200 gm soft Tuscan Pecorino, 50 gm mature Tuscan Pecorino, 400 gm white onions, 190 gm extra virgin olive oil, 90 gm sieved superfine flour, 8 slices of tuscan bread toasted on one side only, 1 stock cube. Method Peel the onions and chop into thin slices. Fry them gently in the oil. When they have softened add the flour and mix to cream with a wooden spoon. Cook for 5 minutes then add hot water to the pan to cover the onions, a stock cube, salt and pepper. Continue cooking for a further 10 minutes.

Top the bread toasted side up with the soft Tuscan Pecorino ; place on an oven tray and cook al 200° C until the cheese melts. Pour the soup into a terrine and place the bread and melted cheese on top. Sprinkle with a generous helping of mature Tuscan Pecorino and serve piping hot. This soup may be accompanined by more slices of toasted bread and melted Tuscan Pecorino.