Our story continues, from our meeting with Claudio Bracciali, who welcomed us to Podere Pendolino, a now-famous restaurant in the heart of the Val di Chiana in Arezzo, managed by him and Patrizio Cartocci, with the support of Rosy, Patrizio’s wife, an irreplaceable pillar of the restaurant and wedding services.
2026 marks the 20th anniversary of the Pendolino purchase. It was purchased in 2006 and renovated in 2010: today, we have been in business for 15 years.
“The house was in ruins; we never imagined we’d turn it into a restaurant with such a strong public following. The restoration was difficult and expensive; even when we reached the attic, there was a small collapse. The restoration was truly meticulous, with a conservative approach but maximum safety in mind, and the human and financial effort required to sustain it was enormous. This was our life: during the day, we worked at the Crocodile restaurant, on weekends, we provided catering, and in our limited free time, we oversaw the renovations on the building. There was never a day off, and the investment loans were heavy—you know how these things go.
Everything around was empty, everything was wild and abandoned: the trees, the lawn, which I planted, and I’m still in charge of the landscaping, while Rosy takes care of the flowers. By the way, we’ve just finished the olive harvest, and we’re satisfied with the quality of the oil that will go into the restaurant, even if the quantity isn’t abundant”.
What’s your greatest satisfaction today?
“Well, I’d say when I see children rolling around in the greenery. The kitchen is also a great source of satisfaction. Our young team of chefs works with carefully selected products from the best suppliers we personally visit. We’ve equipped the kitchen with modern cooking methods, such as sous vide and low-temperature cooking. We offer training courses for our staff. We’re constantly updating our equipment, our table settings, and our menus, carefully crafted and carefully researched by our imaginative young team. Our cuisine features local products and recipes reimagined with a contemporary, creative, and cutting-edge approach. We never stop. Has the exterior changed much since the beginning? The facility has been further expanded with large verandas, and we make improvements every year. For example, the outdoor space is increasingly livable. In winter, people seek the warmth of our stone rooms, while in summer they happily retreat to the cool of our trees. Let’s not forget that Pendolino is not only a restaurant, but also a great event venue.
How has the reception style changed over the years? A wedding with 300 people used to be common, and I remember the menus were very rich, with generous appetizers, two or three first courses, and at least two second courses of fish or meat. Abundance reigned, and people wanted to eat a lot. I remember the multi-tiered cakes, and they were very light; intolerances and allergies didn’t exist, or at least they weren’t discussed. After a rapid wave of modern and American-style fusions, we could say there’s a return to tradition, seeking out local products and rediscovering traditional flavors. Today, culture is created through food. There’s a strong personalization of each event, yes, and the scenography is curated to the level of a work of art, whereas before, the focus was on a more genuine family reunion. However, it seems to me that with the phenomenon of long rectangular tables, they’re trying to recreate that form of rural conviviality of the past.
Looking back, I’d say we were brave, Patrizio and I, to dream and realize our dream.
What happened to the old restaurants? The Poggetto and the Crocodile? “They’ve closed.”