The second courses enhance tradition: sliced meat, lamb scottadito and traditional roasts (goose, duck, chicken and lamb, etc …), coming from farmyard animals raised with care.
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Perhaps the key to success lies in simplicity and at the same time in the wise use of raw materials
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We ask Sergio himself, a historic interpreter of the Anghiari and Tuscan gastronomic tradition by extension. As well as a sincere friend – and that’s not a detail.
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The secret of Trattoria Lea does not lie only in the recipes handed down, in the fresh mushrooms or in the fine wines. It lies in the ability to make anyone feel welcomed, listened to, part of a story that continues to be written every day. And in a world where everything runs fast, finding a place like this, where the table is really warm, is a great little privilege
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The great knowledge of traditional products and old-fashioned recipes here offers unique dishes with true flavours that enrich the menu with originality and refinement. All raw ingredients used are carefully chosen and selected with attention to their source of origin ̶ in the first place the succulent Chianina meat which, depending on the season, is accompanied by very high quality ‘side dishes’ such as porcini mushrooms and local truffles.
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