The story
On Piazza Duomo, facing the cathedral, Pepenero brings a refined yet welcoming energy to the heart of San Miniato. Chef Gilberto Rossi, who took over the restaurant in 2008 and became sole owner a year later, has shaped it into a destination for modern Tuscan cuisine that feels both rooted and restless.
Rossi’s career began in the Veneto, then moved to Tuscany where he worked at Relais & Chateaux La Collegiata in San Gimignano, cooking for guests that included international figures. At Pepenero, he defines his approach as “kilometro vero” – a real kilometre, not a rigid zero-kilometre rule. He uses local ingredients when they are best, like the prized white truffle from San Miniato’s own hills, but does not hesitate to source burrata from elsewhere. “My cuisine is Italian,” he says, “I cannot limit myself to San Miniato.”
The menu changes frequently, driven by what is fresh and seasonal. Rossi calls it a “frigorifero-zero” kitchen, reducing waste and plastic. Offerings might include duck breast with mustard and spinach, beef tartar with black truffle, or pappardelle with olives and stewed oxtail. Tasting menus – vegetarian, land, and seafood – allow guests to experience the breadth of his cooking, each with wine pairings available.
Bread comes from local producer I Seminanti, made with ancient stone-ground grains, sourdough, and baked in a wood-fired oven. The fields are visible from the restaurant windows. “A true farmer recognises his land from the taste of his bread,” reads the quote on the menu.
The restaurant’s elegant new location, just steps from the Duomo, balances fine dining with a relaxed atmosphere. It earned a Michelin Recommended distinction for 2026, a recognition that aligns with Rossi’s consistent focus on quality and traceability. Pepenero is a place where the traditions of Tuscany meet a chef’s personal, unapologetic vision.
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