Doriana Marchi is the chef at the Fattoria del Colle restaurant. Other than preparing delicious dishes she is also a sommelier for the delegazione AIS di Arezzo, who, in the past few years has formed the majority of the Italian wine tasting champions. Doriana is from Tuscany and has always worked in this region studying at the Scuola Alberghiera Pellegrino Artusi and then working in the shadow of leading figures such as Francesco Furceri and Donato La Torre.
The Sienese cooking tradition and the patience of housewives from long ago are kept rigorously separated by Doriana’s creativity. Her cuisine reproduces consequently local dishes interpreted in a philological way so as to seem those by our grandmothers, with just a few minute changes to make the dishes lighter and so that the flavours can be more easily appreciated. There are though also recipes that are born from her experimentation, where she loves to unite excellent Tuscan ingredients so that they exalt one another. For example the Filetto di maiale con farcia di cipolle di Certaldo caramellate e lardo di Colonnata ( Pork loin stuffed with carammeled Certaldo onions and Colonnata lard).