La Colonna restaurant in Tuscany blends tradition and innovation in Italian cuisine with local ingredients and scenic views

In the heart of Tuscany’s Chianti Classico region, La Colonna restaurant at Hotel Le Fontanelle continues to draw attention for its dedication to traditional Italian cuisine and its connection to the local landscape. Since opening in 2006, the restaurant has become a central part of the five-star hotel’s hospitality, offering guests a dining experience that blends history, artistry, and the natural beauty of the Tuscan hills.

Chef Francesco Ferrettini leads the kitchen at La Colonna. His background includes time spent in Marina di Pietrasanta and at Belmond Castello di Casole, experiences that have shaped his approach to food. Ferrettini’s philosophy centers on honoring Italian culinary traditions while introducing modern techniques and creative touches. He works closely with local suppliers to source high-quality ingredients, emphasizing the importance of regional products and seasonal freshness.

The restaurant’s menu changes throughout the year to reflect what is available locally. For summer 2025, guests can expect dishes that highlight classic Italian flavors with refined presentation. One example is the risotto alla milanese, made with Carnaroli rice from Ticino Valley, San Miniato saffron, and Parmigiano Reggiano aged for 30 months. This dish demonstrates Ferrettini’s commitment to balancing tradition with innovation.

A unique feature of La Colonna is its aromatic garden, located at the center of Hotel Le Fontanelle’s property. The garden supplies the kitchen with a variety of herbs, from familiar options like thyme and chives to less common ones such as red sorrel and lovage. These fresh herbs are used daily to enhance dishes and reinforce the restaurant’s focus on authentic flavors. The garden also reflects a broader commitment to sustainability and respect for the local environment.

The dining room at La Colonna offers views of the surrounding vineyards and hills. An ancient column stands in the center of the space, giving the restaurant its name and serving as a reminder of the area’s rich history. The setting combines elegance with a sense of place, inviting guests to slow down and enjoy both their meal and the scenery.

Chef Ferrettini describes each preparation as a ritual that respects Italian culinary heritage. He points out details such as making coffee with a moka pot for tiramisu or hand-rolling pasta sheets—gestures that connect diners to generations of home cooks across Italy.

La Colonna aims to be more than just a place to eat; it seeks to offer a sensory journey through Italy’s culinary landscape. The restaurant’s approach is rooted in authenticity but open to new ideas, always guided by respect for ingredients and tradition. With its seasonal menus, use of local produce, and strong ties to Tuscan culture, La Colonna continues to stand out as a destination for travelers seeking genuine Italian cuisine in an unforgettable setting.