In San Quirico di Moriano, surrounded by the extraordinary scenery of the Lucca hills, Piero Vaiani leads the farm "Fattoria Vaiani"; we are in the “Morianese”, the flat and partly hilly strip of land of alluvial origin that extends along the right bank of the Serchio river; the widespread presence of many streams and a humid temperate climate make the land particularly fertile, favoring the flourishing of qualified agriculture, and Piero knows all this very well, because this is his land, these are his origins: son of farmers he knows how to recognize the quality and potential of a clod of earth in your hands, a rich and severe land, but generous with those who love it.

Managed by the "chef des champs" Andrea Simonetti, the farm includes two hectares of olive groves with 800 olive trees (Frantoio, Leccino, Moraiolo) and three hectares of vegetable garden and greenhouses, supplying vegetables, fruits, olive oil, herbs, flowers and soon eggs and honey to the kitchens of all our restaurants.

The dishes at the Bistrot arise from the collaboration and coordination that the executive Chef Andrea Mattei has created with the farmers of the Fattoria who update the kitchen in real time so that they can always use the highest quality products, not only in season, but above all of the day, creating a culinary experience strongly rooted in the earth and its cycles ... a cycle we care about and work hard to maintain, bringing all the organic waste and vegetable skins from our restaurants back into the compost heap to feed our land and thank her for her generosity.