Agriturismo Podere l'Aione

Thanks dear family. Even for us it was a pleasure to have you here. I am happy that you have enjoyed your little holiday and we hope to see you again. A hug to everyone. Francisca and Alessandro
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Guys, what about ... I'm delighted that you have been found so well. We would try to offer a similar experience to your friends at the next opportunity! Thank you very much for your nice words, we warm the heart. See you soon!
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Thank you for your contribution, it is with great pleasure That We read the feedback of our customers. We hope to welcome you again in the future ... maybe this time for a romantic holiday! Especially Casarancia has this romantic atmosphere. I am sorry about your experience with the wi-fi, I did not know you had a computer with you, and maybe you tried and the signal of our wi-fi Did not arrive in your room, but we do have wi- Usually fi and it works fine. Wi-fi next time. Warmest regards, Francisca
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Dear Julie, I am sorry to hear That you are so terribly disappointed in your stay with us. Thank you for taking time to let me know what you think went wrong, it is good to know. My first and most important answer is about the kitchen. It is absolutely NOT true That We use second choice ingredients for the clients of our farm. We do not even have dried basil in our kitchen, I know, because i do the shopping Personally, our cook and uses some dry oregano on some plates, but Mostly fresh herbs, That we grow in pots outside the kitchen, as you might have Noticed. Green tomatoes are traditionally used for salads, They Are Called green salad and tomatoes are preferred for salads Often Because They Are blackberries than solid red ripe tomatoes, That we use for our aquacotta for example, a traditional Tuscan bread soup solid. Of course, if you preferred red tomatoes in your salad or for your caprese salad, we would happy to Provide These sono stati instead if you would have asked. The kitchen is Tuscan style, maybe not all the plates are Tuscan style everyday, but I had a quick look at the menu again in the week you were here and it is full of Tuscan plates Typically, like pici, crostini, Tuscan bread soup, local curd cheese, wild boar, beans fiasco (white beans cooked in a flask). Our cook is from Montiano, a little village close to Scansano, and he was literally born Almost Maremman in the kitchen. His parents owned a restaurant and he Montiano Grew up in the kitchen. His mother, who HAD dinner in our restaurant the other day, Told me that he loved as a child alreay to experiment in the kitchen. The meat: I would not even give meat to go to our supplier telling HIM what you wrote. All our meat is local meat, That we buy from in Cooperation of farmers in Pomonte (10 km from Scansano), the meat is provided by the local farmers. Nothing more I can say about that, we love their meat and most of our customers do as well. My husband Alexander is the person who is Responsible for making our own wines That we need in the restaurant, taking care of our bees who produce our honey, olive trees That makes the olives to make our own olive oil, the green on the whole property , maintenance of the houses and the swimming pool and he Keeps it all beautifully do not you think? I take care of the farm and the restaurant and That Is My Job. So if Alexander comes to the restaurant to say hello to friends of ours Who Came over to eat there, I think he has the right to do that and to go back home to our children after that. About the kitchenette in Casablu: it is not a kitchenette in the emails we exchanged before your arrival, In Which I provided information about the house, I wrote to you about what you call a kitchenette and I called it:? A storeroom with a fridge and pantry?. Casablu does not have a kitchen and I have never said it does. As to as information about things to do and see in the area is Concerned, I will try to give clearer Indications to our future guests. Briefly, after all the work we put into creating this place from scratch, after it was abandoned for Decades, making it what it is today, and our daily work to keep it at a high level, I am Convinced That your final judgment of a single star is not doing us justice Judgement and luckily this is an exception. One last thing: I was shocked When You and your family got up and left after dinner the last night of your stay without even saying goodbye to me. I have never been so unpolite to anyone in my life and no one of all the guests That stayed with us in the last seven years since we have opened the farm has been so unpolite to me. Dear Julie, I'm sorry to read that has been so disappointed by his sojourn here. Thank you anyway for taking the time to let us know what you liked and did not allow us to improve our service. However, I would respond to his comment. My first response, and the most important concerns of our kitchen. It is absolutely true that we use ingredients of second choice for customers of our farm. In our kitchen we do not use dried basil and why I know is that I am personally spending and our chef uses only a little? dried oregano in pots, but for most of the dishes using fresh herbs, picked right from the vessels that are located off the kitchen, as you may have noticed. Usually, you use green tomatoes in salads because they are more firm, ripe red tomatoes instead we use for other dishes, such as, in acquacotta, a typical Tuscan soup made with bread. Of course, if he preferred red tomatoes in? And the caprese salad, we would be happy to accommodate your request. Our dishes of our cuisine is typical of the Tuscan tradition, although not all and not all day. I restored a quick glance at the menu offered during the week of your stay and is full of traditional Tuscan dishes, including the pici, crostini, l? Acquacotta, the locally produced cheese, wild boar and beans to the fiasco. Our chef is Montiano, a village near Scansano, and you can tell who is literally born into the kitchen. His parents owned a restaurant in Montiano and he grew up behind the stove. His mother, who dined with us the other day, told me that he loved as a child experimenting with new recipes. The meat: I would not even dare to go from our meat supplier to tell him what he wrote in his commentary. All our meat comes from local farms. We buy from a farmers cooperative Pomonte (10 km from Scansano) which provides only local breeders. Say no more. Their meat has always been very appreciated by us and by most of our customers. My husband, Alexander, has been producing wines that we serve in the restaurant, you take care of our bees that produce honey, olive trees that produce the olives from which we make our olive oil. It takes care of all the fields pertaining to the ownership and maintenance of dwellings and the pool, and everything is perfectly in order, this will be d? Agree with me? I take care of? Farm and restaurant, a job that I carry out with dedication and professionalism. So, if Alexander arrives at the restaurant to greet some of our friends at that time have dinner in our restaurant, I think it has every right to do so and then returning home to our children. A note on? Casablu in the kitchen: there is a kitchenette. In fact in the mail we exchanged before his arrival, and in which I furnished with information about the house, talking about what it calls? Kitchen?, I will have spoken of "a utility room with a fridge and pantry." Casablu does not have a kitchen and I have never said otherwise. As regards information on things to see and do in the area, I will try to give clearer guidance in the future. In short, after all the work we did to create this place, starting from scratch, rehabilitating a property that had been abandoned for decades and make it what it is today, not to mention the daily work to maintain a high level of quality, I am convinced that the final judgment of a single star does not make us justice and luckily her comment is an exception.
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With thousand. It makes us happy to know that you had a good day from us. We also hope to see you again. Greetings, Francisca
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