In this suspended setting, where the thermal water whispers stories of pilgrims and popes, there is a place that contains the same authentic and warm welcome as in the past: Il Loggiato
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The real highlight, however, is the cuisine, deeply rooted in Tuscan tradition and capable of telling a story of simplicity and bold flavors through every dish
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The people of Sarteano affectionately call it ‘Tripola’, and when in the last issue I spoke of it with emotion and affection, calling it ‘home’, I was referring to the family atmosphere that reigns within these ancient walls in the center of the town.
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The dishes that represented the milestone of the ancient cuisine have all remained, from ‘pici all’aglione and tomato sauce’ (in Sarteano the sauce is called “sugo”, ed.) to roast beef, from meatloaf to tripe, from cod to tiramisu.
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