A signature cacciucco at La Miniera

La Miniera occupies restored rooms of Monterufoli’s former mining station, where lignite and magnesite operations continued into the early twentieth century. Its kitchen, led by Gabriele Rosini, combines inland Tuscan dishes with selected seafood preparations.

Rosini favours clearly defined flavours, limited ingredients, seasonal produce and reinterpretations that preserve the identity of traditional recipes. Regular dishes include Chianina steak, tagliata, wild boar and pici, supplemented by changing daily specials.

The restaurant’s signature seafood preparation is cacciucchino di polpo, a lighter version of Livorno cacciucco centred on octopus and cuttlefish. Restrained garlic and measured chilli retain the dish’s intensity without overwhelming the seafood. The experience forms part of a broader stay combining the restaurant with hiking, e-bike routes, off-road vineyard tours, tastings and accommodation in La Miniera, Le Scuderie and La Casa delle Guardie.