Palazzuolo sul Senio is not a place you pass through. You arrive here on purpose, climbing to where the Apennines turn to ridgeline and Tuscany begins to resemble Romagna
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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 choice of raw materials is therefore crucial: everything is prepared using high-quality butter, selected for its workability during lamination, cold-working for shortcrust pastry, and controlled blast chilling to preserve shape and structure. Margarine and cheaper blends are avoided.
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And so unique dishes emerge such as Black Linguine cooked in Mussels Impepata, with Pecorino and Frigitelli, Octopus Lampredotto, Panini with Tuna Porchetta with Beans and Onions and Blue Fish Meatballs with Matriciana. Their ideas takes shape and substance and are immediately appreciated and enjoyed. It can only culminate in great success. In 2011 they won the Gambero Rosso ‘Innovation Award’ and ranked in the top places among the Best Restaurants in Italy for professionalism and quality, subsequently winning the Bib Gourmand.
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The list of specialities is really long: you can choose from burrata, ricotta, mozzarella, cold cuts and fresh truffles as well as panzanella enriched with local vegetables, legume soups, ribollite and tomato soup. To ensure freshness and quality the list changes according to the season. Products such as ricotta, yoghurt, cheese and burrata are in fact offered only during specific times of the year, that is when the raw materials and their derivatives are available at the highest level of quality.
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