Il Rifugio Monterappoli
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Everyone
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About this app
The Refuge was born on 21/09/2010 in the premises of the Casa del Popolo in Monterappoli which until 2004 had hosted the ARCI Club and at the opening the average age of the staff was just 24!
Over the years we have changed a lot, we have grown and our way of interpreting this work has also changed.
The heart of the Refuge is the pizza, on which we have made several tests, arriving at a result that makes us proud of the path we have taken.
Our doughs are made with very high quality flours, often stone ground and not refined.
We use both mother yeast and brewer's yeast for very long leavening which make our doughs extremely digestible.
For the condiments we select quality raw materials and seasonal vegetables. We collaborate with local farms, farmers, butchers, cheesemakers and food artisans in general.
Even the kitchen has changed a lot over the years, becoming “essential”. A menu that follows the seasons, with one eye on the typical recipes of Tuscan cuisine and the other on contemporary cuisine.
No raw materials come from intensive farming and we give a fast track to that
which is organic or otherwise sustainable.
The latest born, the Bistrot completes our way of doing catering. From breakfast to aperitif, passing from the schiacciata (homemade) stuffed with artisan cured meats to the platter of local cold cuts and cheeses accompanied by our bread and a glass of strictly Tuscan wine or beer!
This is my world, I love this job and this country where I was born and raised.
My school was the grandmothers, their gardens and the love for cooking that they passed on to me.
Honesty, taste and goodness are my mantra and customer satisfaction is my goal!
Thanks for choosing us
Marco Marzini, The Refuge.
Over the years we have changed a lot, we have grown and our way of interpreting this work has also changed.
The heart of the Refuge is the pizza, on which we have made several tests, arriving at a result that makes us proud of the path we have taken.
Our doughs are made with very high quality flours, often stone ground and not refined.
We use both mother yeast and brewer's yeast for very long leavening which make our doughs extremely digestible.
For the condiments we select quality raw materials and seasonal vegetables. We collaborate with local farms, farmers, butchers, cheesemakers and food artisans in general.
Even the kitchen has changed a lot over the years, becoming “essential”. A menu that follows the seasons, with one eye on the typical recipes of Tuscan cuisine and the other on contemporary cuisine.
No raw materials come from intensive farming and we give a fast track to that
which is organic or otherwise sustainable.
The latest born, the Bistrot completes our way of doing catering. From breakfast to aperitif, passing from the schiacciata (homemade) stuffed with artisan cured meats to the platter of local cold cuts and cheeses accompanied by our bread and a glass of strictly Tuscan wine or beer!
This is my world, I love this job and this country where I was born and raised.
My school was the grandmothers, their gardens and the love for cooking that they passed on to me.
Honesty, taste and goodness are my mantra and customer satisfaction is my goal!
Thanks for choosing us
Marco Marzini, The Refuge.
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App support
phone
Phone number
+393920547606
About the developer
APPMOBILECITY DI FIORE UMBERTO
umbertofiore@appmobilecity.it
VIA LORENZO BARTOLINI 14
59100 PRATO
Italy
+39 392 054 7606
