“HOSPITALITY, CUISINE, AND HEART: WHERE DIVERSITY IS A PRECIOUS INGREDIENT”
Welcome to Chef Niccolo Ermini and sommelier Francesca’s lab. Francesca, in addition to being a yoga teacher, has been an excellent sommelier since 2012. Susciando Lab is a space for culinary experimentation, hospitality, and social engagement. Here, among the hills of Scarlino and the scent of the sea, cooking becomes a tool to bring people together and overcome every barrier.
WHAT SUSCIANDO LAB OFFERS
Cooking Class & Home Restaurant
Cooking Classes: Learn the art of fresh pasta making and traditional Tuscan dishes. Classes are open to everyone: tourists, curious visitors, and anyone who wants a hands-on experience.
Home Restaurant: A private and exclusive table where you can savor the flavors of the region. Each dinner is a unique experience, curated down to the smallest detail.
Tastings and home chefs
Susciando Lab’s experience at agritourisms, hotels, and private homes. Private chefs, consultations, wine tastings, and private dinners.
B&B Your Retreat in Scarlino, Kundra Portiglioni Suite Room
Francesca and Niccolo’s Bed & Breakfast awaits you just 350 meters from the sea. A welcoming suite and a family atmosphere are the perfect way to experience the authentic Maremma.
Tortellaut: Hands-on with Niccolò
The beating heart of our workshop is inclusion. With the Tortellaut project, we open the doors of the kitchen to autistic children.
What we do: We prepare Maremma tortelli together, transforming the act of
cooking into a moment of independence, socialization, and joy.
The goal: To demonstrate that there are no limits in the kitchen, but only diverse talents that, working together, create something extraordinary and delicious!
CONTACTS & RESERVATIONS
Want to support the Tortellaut project, stay at the B&B, or book a dinner?
WhatsApp: +393299071300
www.susciando.com
Where we are: Scarlino (GR), Piazzetta Portiglioni 2 (google map home restaurant susciando lab)
“The kitchen is the place where differences blend to create wonders. We look forward to welcoming you to discover the flavor of inclusion.”