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Erika, owner and chef of the Locanda, loves to prepare herself home-made gnocchi and ravioli, bread and jellies to be served with tuscan pecorino cheese, cantuccini biscuits that go so well together with vinsanto (the tuscan dessert wine), cakes for breakfast, ice-creams and sorbets for dessert.

Tuscan cuisineTuscan 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.(continue)

Gourmet Menu

  • Fettunta con olio volterrano ( toasted bread seasoned with garlic, salt and local olive oil)
  • Tortelli fatti in casa ripieni di patate e porcini al sugo di salsiccia ( home made pasta filled with potatoes and ceps, served with meat sauce)
  • Filetto di maiale farcito, cotto nell'uva (filled pork fillet cooked in grape sauce)
  • Pecorino stagionato con mostarde e gelatine di frutta fatte da noi (seasoned pecorino cheese served with home made fruit jellies)
  • Mattonella di cioccolato ( self made chocolate ice-cream)
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