Albergo Ristorante Locanda Prato d'Era- Soggiorni in Bed&Breakfast a Volterra

Tuscan cuisine is well known for its simplicity and natural flavour due to the use of a few foundamental ingredients in armony with the rithm of seasons.

Olive oil, full bodied yet mild, provides the basis of Tuscan cooking: it is used in all sauces and dressings, on meats and fish as well as on vegetables.

As far as Volterra is concerned, the local specialities include bruschetta all’olio, bruschetta al pomodoro e basilico and crostini misti (toasted bread with olive oil and garlic or different kinds of paté) as starters.

Then zuppa volterrana (vegetable soup with beans and bread), fettuccine ai porcini (homemade flat pasta with mushrooms), pappardelle di lepre (pasta with hare sauce) as first courses.

As main dishes cinghiale in umido(wild boar in wine-rosemary-garlic-sauce) and scaloppine al tartufo (escalopes with truffle sauce).
For dessert cantuccini con vin santo (homemade buiscuits with tuscan dessert wine), tiramisù and panna cotta.

Everything, of course, served with tuscan wines: Chianti, Vernaccia di San Gimignano, Brunello di Montalcino, Nobile di Montepulciano…

You will find all of these specialities in our Locanda Prato d’Era together with a vast choice of natural and vegetarian dishes served with our organic-grown housewines.