Last Updated on May 12, 2025
Tuscany is one of my wife’s and my favorite destinations in Italy. With its rolling hills, cypress-lined roads, vineyards, olive groves, and medieval towns, the picturesque region beckons and beguiles, offering some of the best food and wine in the world.
Located in the stunning region of Chianti Classico, La Colonna restaurant at Hotel Le Fontanelle has been the cornerstone of the hotel’s five-star dining experience, welcoming guests since its opening in 2006. Led by Chef Francesco Ferrettini, the venue features traditional Italian cuisine using the highest quality local ingredients with creative elements in a classical reinterpretation rooted in tradition.
The dining room, overlooking the breathtaking Tuscan hills, is distinguished by an ancient column that gives the restaurant its name and enhances the ambiance with its distinctive charm.
It represents a seamless combination of historical significance, artistic elements and natural beauty – a place where elegance and authenticity combine. The restaurant’s menu reflects the chef’s philosophy, drawing inspiration from the footsteps of his ancestors and cultural heritage, where every dish tells a story of timeless flavors and authentic ingredients.
The Philosophy of Chef Francesco Ferrettini
The essence of Tuscany is captured in Chef Ferrettini’s culinary identity. Beginning as a line cook and progressing to head chef, his experiences at Marina di Pietrasanta and Belmond Castello di Casole shaped his cooking into a blend of modernity, identity, technique and passion.
“Our culinary philosophy focuses on maintaining the tradition of Italian cuisine by offering a variety of regional dishes,” he said. “Our approach is centered on sourcing the best raw ingredients, working hand-in-hand with our suppliers to select the best local products, while also embracing the exceptional offerings of our peninsula. Each preparation is a ritual that respects Italian culinary traditions, retracing history rich with aromas and gestures typical of home cooking, such as the texture of egg pasta sheets or the method of making coffee with a moka pot—a key component for Tiramisù.”
The Culinary Offering and Aromatic Garden of Hotel Le Fontanelle
The menu at La Colonna changes with the seasons and focuses on the quality and freshness of its local ingredients. The summer 2025 menu showcases new culinary offerings meant to celebrate the true essence of traditional Italian cuisine with modern techniques and refined presentation.
A key example is the Risotto alla Milanese, featuring Ticino Valley Carnaroli rice, San Miniato saffron, and 30-month aged Parmigiano Reggiano. This dish, with its balance and creaminess, embodies the perfect blend of traditional elements with a fresh new touch.
Situated centrally on the property, the garden at Hotel Le Fontanelle is an important component of the restaurant’s cuisine. Here, numerous varieties of aromatic herbs are grown, ranging from the more common ones—such as thyme, dill, marjoram, and chives—to the more unusual types, such as red sorrel, lovage, and ice plant, all of which are used to enrich dishes with authentic and fresh flavors. The aromatic garden is also a symbol of the commitment to sustainability toward a cuisine that celebrates nature and the local terroir.
More than just a culinary destination, La Colonna offers a sensory journey through Italy’s authentic flavors, gestures and representative landscapes that tell its true story. With its seasonal menu, aromatic garden, and vineyard views, the restaurant embodies a return to Tuscany’s original culture.
Under Chef Ferrettini’s guidance, La Colonna reflects a deep connection to traditional culinary practices that honor the earth – a place where time slows down and cuisine becomes an expression of creativity and genuine Italian spirit.
