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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It’s increasingly about the search for raw ingredients. Working with the single ingredient: that has always been my obsession. From there come the associations, the pairings, the combinations—but they are logical reasonings.
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Among the must-try house specialties are truffle bruschetta, scrambled eggs with truffle shavings, and tagliolini and gnocchi handmade with a rolling pin and pastry board by a local housewife.
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The truffle, long considered the “black gold” of Umbria, is not only harvested but can also be cultivated. To do so, however, one cannot simply wing it; instead, one must rely on the expertise and professionalism of experts with a proven and globally recognized track record. And who better than Urbani—a pioneer and leading brand for six generations in the global truffle market—to support those venturing into truffle cultivation for the first time?
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The experience begins with appetizers, where torta al testo, the queen of Umbrian tradition, is a must—perfect for enhancing carefully selected cured meats and cheeses. Then come the first courses, featuring strictly handmade pasta: tagliatelle, agnolotti, ravioli, to be paired with your favourite sauces.
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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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Umbria, land of saints, warriors and… Truffles. In the undergrowth of the Spoleto mountains, the precious black and summer scorzone proliferate, among the types most appreciated by lovers of the precious mushroom
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The history of this restaurant is intertwined with that of Città di Castello, as far back as 1910, in which it opened its doors as a refreshment point for the locals. In 1930 it will be transformed into Osteria da Primo, until the moment of the magical meeting with the spouses Antonio and Lea. It is there, in 1986, that the Trattoria la Lea begins its new course, carried out with professionalism and much commitment by Lea’s sons, Cristiano and Marco.
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An exceptional showcase to celebrate all types of truffles, because in this area, the microclimate offers a truffle for every season. And in autumn the trifola is the king of the forest. “The four seasons of truffles” is not by chance the slogan, chosen already by some editions, for the event that will also propose markets, salons, tastings, workshops of taste, cooking shows.
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