Ristorante Silene has over a hundred years of history. It started out as a tavern, later becoming a restaurant; in the last twenty years it has completed its natural course by way of gourmet cuisine.
I show attention to the nature of the land and its products in the way I experiment with foods that come from the Tuscan rural tradition.
Chef Roberto Rossi
I’ve always loved playing with paradox in this authentic corner of Tuscany. I welcome tradition while going against the grain. I adapt the traditional recipes of my land to the times. I don’t begin from a technique established in advance but instead use different approaches for each recipe, because I know exactly what nuance of taste I want to achieve. I’ve developed an international reputation without a social media account. My dishes are elegant in their simplicity. I like creating good taste with the wisdom of an old farmer.
I show attention to the nature of the land and its products in the way I experiment with foods that come from the Tuscan rural tradition. My dishes are paired with an excellent selection of wines, which are milestones of wine culture. In this regard, Montalcino has been a true treasure chest.
I don’t like using too many ingredients in a single recipe: one or two at the most, such that their true taste isn’t lost and each can be associated with a particular element and a particular land. I take great pleasure in preparing a well-known dish, adapting it to the demands of contemporary cuisine for lightness and color, while adhering to the sense of the original recipe. I don’t merely combine ingredients, but I provide a context for an experience.