Brunch originated in the vibrant British cities of Victorian England in the late 19th century and is (also linguistically) a cross between breakfast and lunch, now widespread around the world. Initially, it was a Sunday meal for the upper classes and was served after shooting parties: an occasion to relax and enjoy a varied and abundant meal that combined sweet and savory dishes. This aristocratic tradition then spread to English universities, where students adopted it as a way to recover after late nights out partying. In the 1930s, brunch crossed the Atlantic and found a new home in the United States, where it became particularly popular in large cities like New York. Thanks to globalization, brunch returned to Europe with a new modern and cosmopolitan twist. In Italy, it has been enthusiastically embraced, adapting to local traditions and perfectly combining international and contemporary trends with local and traditional ingredients.

And now, brunch has also arrived at Osteria di Brolio as a new offering for the summer season. Every Sunday, from noon to three in the afternoon (and beyond), under the shadow of the Castle, Chef Franco Sangiacomo offers Osteria guests a fun culinary journey with a rich and intriguing menu of delicious dishes, bringing new and authentic flavors that follow the philosophy of the Osteria’s main menu. All the food, including brioches, bread, and focaccias, is handcrafted with raw materials, produced organically at zero-kilometer and, whenever possible, from the large Brolio Garden.

The platter of appetizers is a triumph of flavors, simple but always original, such as toast with artisanal mortadella, rocket and goats cheese pesto, truffle and chanterelle omelet, or codfish balls with aromatic roasted tomato and thyme sauce. The first courses offer a choice between tagliatelle with Mugello ragù (meat sauce) or spaghetti with Brolio tomato and fresh basil. The main courses include both meat and fish options such as tongue kebabs with anchovies and roasted amberjack, served with horseradish and beetroot. To end on a sweet note, the dessert trolley offers delights such as hazelnut cream puffs, apples in batter with Vin Santo ice cream, and a fruits of the forest cheesecake.

Skillfully prepared by Chef Sangiacomo and his team, the brunch menu offers a selection of dishes that celebrate rich Tuscan tradition with a touch of modernity. Guests can choose either the full menu that includes the platter of appetizers, a first course, main course, and dessert of choice, or choose their own selection of the various dishes offered. To accompany the meal, there are not only the Ricasoli signature wines but also a selection of the great classic cocktails such as the Spritz and the Mimosa, the Bloody Mary and the Bellini, all prepared with fresh, refined ingredients – nearly always locally sourced – such as Tuscan vodka and gin.

Brunch at Osteria di Brolio is designed, not only for lovers of good food, but also for those who enjoy fine wines and the culture and history of Tuscany and who, straight after – or just before – a Visit to Castello di Brolio, want to indulge in a gourmet break. Every Sunday throughout the summer, a new ritual takes place, a moment of sharing and conviviality that brings together friends and families.

Booking is recommended by calling Osteria di Brolio at +39 0577 730 290 or by writing an email to osteria@ricasoli.it