Perilla

The story

Perilla in San Quirico d’Orcia: Biodynamic Tuscentral Italian Cooking

The Kitchen and Its Steward

At Perilla in San Quirico d’Orcia, executive chef Marcello Corrado leads a modern Italian kitchen rooted in the surrounding hills. He approaches the craft by stripping away unnecessary complexity while preserving the structural integrity of ancestral recipes. Every plate relies on produce harvested from the adjacent Podere Forte estate. This uncompromising commitment to seasonal sourcing recently secured a two radish rating on the We’re Smart Green Guide.

Vineyards and Natural Procedures

The cellar mirrors the agricultural philosophy practiced just beyond the kitchen windows. Certified biodynamic vines thrive across hillside plots where clay limestone meets fractured calcarious schist. Winemaker Cristian Cattaneo guides the cultivation alongside consultant Dr. Donato Lanati, ensuring each bottle reflects the exact mineral composition of the ground. Diners pair these native labels with courses that reflect the broader Italian cuisine.

Stone Walls and Convivial Space

Located inside the narrow lanes of Rocca d’Orcia, the dining area rests beside a water cistern built over seven centuries ago. Rough masonry and low ceilings create an intimate enclosure that encourages unhurried conversation. Staff maintain a quiet attentiveness that keeps service flowing without interrupting the rhythm of the meal. Visitors frequently note how the architecture quietly frames the region’s agricultural heritage.