THE CUISINE
Particular attention is paid in the cuisine offered by the Locanda nel Loggiato to the different periods of the year as dishes made with fresh in-season ingredients are served in full respect of Tuscan cooking traditions and yet with a personal touch from chef Marco Frivoli.

Quality fresh ingredients are the basis for classic dishes such as tagliata di chianina, pici in a duck sauce as well as chef-created dishes such as spelt whisked with red chicory and grana padano cheese, red turnip gnocchetti in a yellow pumpkin sauce with goat cheese, ravioli in a pigeon sauce, tortelloni with savoy cabbage and truffle, diavola-style spicy roast pigeon, strawberry pies and our jam tarts.