Nestled among the historic streets of San Gimignano is the Perucà restaurant, once a shelter for travellers on the Via Francigena. Now a quaint restaurant located in the old cellars of one of the city’s oldest buildings, it offers a new refreshment point for modern travellers escaping the stresses of contemporary life.
Perucà Restaurant, where tradition and fantasy meet in the magic of San Gimignano.
THEto kitchen brigade it is close-knit and now well-tested. Lidia Rugi is the chef and owner of Peruvian, who has been involved in various fields of catering for years San Gimignano, with a history, together with her husband, in managing other premises.
At his side, for a long time, there is John Pannullo, a young chef from Campania, who symbolizes (par excellence) the excellence of Peruca’s cuisine, and to which Lidia gives ample space in the practical creation of the dishes which together they conceive and structure. In the dining room, another important member of the team, and of the family, is Emma Pernarella, daughter of Lidia, who coordinates the activities and takes care of thewine pairing.
An imaginative traditional cuisine
We are at San Gimignano, In the heart of Tuscany (see where the restaurant is located) for which it is reasonable to expect a traditional cuisine, rich in Tuscanness, indeed, but apparently also open to various touches of fantasy.
A mixture of scents and flavors of our land that emanate from the extraordinary nature of the products coming from the surrounding countryside and from selected farms.
The appetizers
As appetizers we opt for the “Beef tartare” – Hand-cut beef tartare with poached egg and yogurt and blueberry sauce. You immediately notice the strong typicality of the dishes, personalized but based on a solid foundation of raw materials of “our parts”.
Years of experience in the restaurant industry allow the Perucà restaurant team to manage the processing of a product while preserving its properties as much as possible organoleptic characteristics, so as to always offer the better quality and healthiness present in every dish.
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The first courses of the Perucà restaurant
As a first course, we order “Peruvian Risotto” – Cinta Senese bacon, courgette flowers and truffle shavings – And “Farmer’s bundle” – Pasta (similar to ravioli) filled with pecorino cheese and pears, covered with saffron cream, garnished with pine nuts. The initial impressions are confirmed: Tuscan restaurant, but “in its own way”Or we could say: a classic base with variations on the theme.
A nice couple, near our table, tells us that they often come from Peruvian, he likes to walk through the narrow streets streets of the Tuscan village, among these “timeless cobblestones”, to taste food and enjoy typical wines. So good, he says: “stuff to mop up with bread”.It is not always easy to find places where eat well in San Gimignano and be welcomed with equal warmth kindness, she clarifies, but here they always find a place in hand, attentive to the customer.
Perucà’s second courses
Here is the second one “The rabbit terrine” – Rabbit terrine with carrot cooked in 2 ways with olive and corn waffles – And “Wolverine fillet” – beef fillet with pecorino cheese and truffle and Chianti reduction.
Having learned that we are ambassadors of Tuscany, there are those who are quick to advise us, for next time, the “Tortelli” – with ribollita filling on cannellini bean fondue, and the “Peruvian Fillet” – wrapped in Colonnata lard. Optimal, “I’ll make a note of it now”, the never sufficiently mourned would have said Massimo Troisi.
An extensive wine and craft beer list
A’another couple, coming from Sicily, of mature age, very kind, approaches us. The lady explains to us that the night before they had been guided by the owner, both in the choice of dishes that of the wines, because he considers it absolutely a wise thing, and who, happily and contentedly, decided to repeat the experience this evening too. The husband finds the excellent food, the intimate atmosphere, the staff extremely cordial And professional, something that should never be underestimated these days.
Everything is fine detail he says, is taken care of by wine list to the local craft beers, to the dishes which, while respecting the tradition of the Tuscan cuisine, show aalmost gourmet elegance.
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The desserts
We always nod, we smile at everyone, and above all we write down everything. Opinions, impressions, suggestions. How did the son of Perozzi, guest of Mascetti, in My FriendsBut that’s another story. Ours continues with last but not least: “Donna Gina” – Chantilly cream with almonds, peach water and shortcrust pastry – And “Three in one and the right balance” – selection of “three in one” desserts consisting of caramel cream, panna cotta and amaretto biscuits.
No, we’re not exactly “at the end.” But we’re getting there. Owner And chef in fact they accompany us down down to visit the cellar. What an honor. 10-15 narrow steps that go down deep and we are below San Gimignano (Wikipedia). A shiver of history and underground humidity runs down our spine. Among wild, fascinating rock walls, the bottles, very tidy, there are so many of them and it almost seems like they are falling on you. We find ourselves literally immersed in the goodness of Tuscan wineAnd with this last image we leave ourselves.
So, to recap: if you are looking for a restaurant in San Gimignano and the surrounding area (map), where to eat really well non-obvious dishes, with roots in the Tuscan tradition, but with the culinary flair of the contemporaneity, in a well-kept but familiar environment, where the staff is kind but not intrusive, the Peruca restaurant it’s just the restaurant you are looking for.
📍FOR MORE INFORMATION:
👉Starred restaurants in the province of Siena
👉Valentino Cassanelli, the multifaceted Chef of Lux Lucis
👉Food, my love. What do Italians look for in restaurants?
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Dining and Cooking