 |
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.
Published in 2000 by Locanda Prato d'Era |
|
| ©1997/2009 Locanda Prato d'Era | Site last review in January 2009 | Designed and realized by
Sarvo Penza |
/div>
Località Prato d'Era, 56048 Volterra (PI).