EVENTS

Our Summer Vineyard Dinners 2025

JUNE 14TH - JULY 12TH - AUGUST 2ND - SEPTEMBER 6TH 

A Secret Garden-Inspired Evening at Querceto

Step into a dreamy summer night in our Livia white wine vineyard, where a long, communal table welcomes guests for an unforgettable Tuscan experience.

Inspired by The Secret Garden, expect whimsy, florals, fairy lights, music, and pure magic.

The chefs at Albergaccio di Castellina will craft an exquisite menu, complemented by floral artistry from Marielou Piante e Fiori and Filo d’Erba, with creative touches by the brilliant Betty Soldi.

We invite you to embrace the theme-think florals, hidden details, or anything that evokes The Secret Garden magic.

< Event Details >

Location: Aperitivo on the Querceto winery terrace, seated dinner in the vineyard
Includes: Aperitivo, 4-course dinner with 3 red wines, coffee & after-dinner drinks
Cost: €150 per person
Time: Aperitivo @ 7 PM | Dinner @ 8 PM
Reservations & Pre-Payment Required | Limited Seats 

BOOK YOUR SEATS ONLINE

Rain Plan & Cancellation Policy: If weather conditions require, dinner will move indoors to Albergaccio di Castellina (10 min away). Refunds for cancellations received at least 2 weeks prior to the event. 

Seating Requests: Let us know if you’d like to sit with friends/family who may have booked separately, otherwise we cannot guarantee you will be seated together or next to each other. 

Email events@querceto.com with any questions. 

These unforgetable nights are in high demand, so be sure to reserve your seat!!!

MENUS (Proper food allergies or dietary restrictions can be accommodated but not general food preferences) 

** June 14th ** 
Aperitivo with tasty bites on the winery terrace

Seated dinner in the vineyard: 

• Tortino di pecorino del Monte Amiata con cuore fondente, pere appassite e salsa al miele e timo (flan with pecorino cheese from Monte Amiata with a fondue center, dried pears and honey-thyme sauce) 
• Risotto ai funghi porcini, rafano e prezzemolo (risotto with porcini mushrooms, horseradish and parsley) 
• Petto d’anatra alla griglia, pesto di menta e caponata di melanzane (grilled duck breast with a mint pesto and a caponata with eggplant) 
• Bignè con crema chantilly allo zafferano del Chianti e mela verde caramellata (bignè with chantilly cream with ginger from Chianti and caramelized Green Apple) 

** July 12th ** 
Aperitivo with tasty bites on the winery terrace

Seated dinner in the vineyard:

• Farrotto risottato con pomodori datterini, pesto di basilico e stracciatella (creamy farro “risotto” with datterini tomatoes, basil pesto, and stracciatella cheese) 
• Fagottelli ripieni di peposo di Vitellone Chianino, verdurine spadellate e scaglie di pecorino (fagottelli pasta filled with peposo (slow-braised, peppery beef), sautéed vegetables, and pecorino shavings) 
• Maialino in porchetta alle erbe aromatiche, patata al cartoccio e cipolle caramellate (herb-roasted porchetta-style suckling pig with baked potato and caramelized onions) 
• Magnum all’albicocca e cioccolato al latte (Apricot and milk chocolate Magnum-style ice cream pop) 

 ** August 2nd **
Aperitivo with tasty bites on the winery terrace

 Seated dinner in the vineyard: 

• Strozzapreti fatti in casa al sugo di pomodorini freschi e aglione della Val di Chiana (homemade strozzapreti pasta with fresh cherry tomato sauce and aglione - Tuscan giant garlic - from the Val di Chiana) 
• Risotto all’uso Toscano (Tuscan-style risotto)
• Taglio di bistecca Chianina IGP con tegamaccio di verdure di stagione (Chianina IGP steak with mixed seasonal vegetables) 
• Pesche cotte nel Chianti Classico, gelato al cioccolato fondente e lingue di gatto (peaches cooked in Chianti Classico, served with dark chocolate gelato and lingue di gatto cookies) 

 ** September 6th ** 
Aperitivo with tasty bites on the winery terrace

Seated dinner in the vineyard:

• Carpaccio di Chianina con maionese all’olio EVO, zucchine alla menta e fiori di zucca (Chianina beef carpaccio with extra virgin olive oil mayo, mint-infused zucchini, and zucchini flowers) 
• Cannelloni ripieni di ricotta e spinaci gratinati alla fiorentina (cannelloni filled with ricotta and spinach (Florentine-style) 
• Baccalà arrosto con salsa mediterranea (roasted cod with a Mediterranean sauce of tomatoes, capers, olives, and oregano)
• Caprese al cioccolato bianco e limone, mousse alla vaniglia e fichi (white chocolate and lemon Caprese cake with vanilla mousse and figs) 

BOOK NOW