Restaurant*

Rarica

Name: Ristorante Rarica Terra e Cibo
Address: Loc. Scopicci, 1, Riotorto, LI, 57025, IT
Telephone: +393920979193

Land and Food

Agricoccinella presents Rarica: where the land meets the table.

Rarica, created within our Agricoccinella farm, is much more than a restaurant*: it is a project that brings authentic flavours and the story of the land onto your plate.

Here, Tuscan culinary tradition meets the southern Italian roots of our family, creating a unique gastronomic experience. Every dish is a story — a balance of cultures that blend and enhance one another in a sincere, creative and unconventional cuisine.

Our kitchen is inspired by the organic products grown in our fields: extra virgin olive oil, fresh vegetables, wines and artisan preserves. True ingredients, handled with respect and a contemporary vision.

Beyond the restaurant*, Rarica is also home to a farm workshop where we turn the fresh vegetables from our fields into artisan Tuscan preserves.

Following the rhythms of nature and our family recipes, we make vegetables preserved in oil and in vinegar, caponata, vegetable spreads and jams. We use only seasonal vegetables (aubergines, courgettes, peppers, tomatoes, artichokes) and aromatic herbs from the Maremma: 100% natural, with no preservatives or additives, to bring the authentic taste of the Maremma to your table.

At Rarica, food not only tells the story of the land it comes from — it also celebrates the fertile encounter between cultures, giving you an unforgettable experience of taste.

Welcome to Rarica: a name, a root, a story.

View the menu www.raricaterraecibo.it New Year’s Eve menu

Our Chef

The Culinary Story of Chef Marco Capra

From Piacenza to the Tuscan coast, the journey of Marco Capra is one of passion, technique and deep respect for raw ingredients. His story does not begin in a Michelin-starred kitchen, but at home, surrounded by the aromas of family meals and a child’s curiosity that soon turned into love for cooking. That spark led him to the Culinary School of Salsomaggiore Terme and later to some of the most renowned kitchens in Italy and Europe.

His first real challenge came during the seasons at the Hotel Ancora in Cortina d’Ampezzo, under the guidance of Chef Nobile, where he learned discipline and the true spirit of the kitchen brigade. Years of growth followed at the Hotel Hermitage on the Island of Elba with Chef Balestrazzi, where he discovered the philosophy that inspires his cuisine today: quality and origin of ingredients are the soul of every dish.

Between the sea breeze of Elba, the mountains of Cortina and the winters in Munich, Marco refined his technique and vision. After opening successful kitchens from Piedmont to Sardinia, he finally arrived in Tuscany, where he met Vincenzo and Francesca from Agricoccinella. Their organic, zero-kilometre philosophy resonated with his idea of cooking: simple, sincere and rooted in the land.

Today, together with his brigade, Chef Capra is ready to bring the Agricoccinella restaurant* to life: a place where every dish celebrates the Tuscan Maremma with creativity and respect, turning the farm’s produce into authentic taste experiences.

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The restaurant* is open

From 1 October, the restaurant* is open Thursday through Sunday. We welcome you to a convivial setting surrounded by nature, where you can enjoy simple, genuine dishes among olive groves, vineyards and the Maremma air.

We look forward to welcoming you for an authentic dining experience.

book your table