Massimo, the owner of lovely Le Logge del Vignola in Montepulciano, shared some of the secrets with us for preparing traditional Tuscan dishes. Most importantly, Massimo and Federico, the head chef, insist that you start with fresh, seasonal ingredients from the local area. And most importantly, they insist quality and excellence in every aspect of the experience at Le Logge del Vignola is paramount.
Location: Via delle Erbe 6, 53045, Montepulciano, Italy
Menu: The menu at Le Logge del Vignola is very creative and it is clear that the chef and staff strive for excellence in every dish.
Some dishes of note included a hot tart with goat cheese and zucchini and the crispy egg with topinambur sauce, black garlic and chips with sweet paprika. Other dishes included the traditional Pappa al pomodoro soup with sbrisolona and Buffalo stracciatella cheese mousse, and an excellent Risotto with bell peppers, calf sweetbreads and roasted onions powder. My son enjoyed the Tepid compote of seafood, tuna, shrimp, marinated salmon, squid, mussels, vegetables, and seawater.
For main dishes, my wife had a tasty Sirloin beef steak from Val di Chiana, with aromatic herbs, baked potato, light tarragon sauce and reduction of sour grapes Tuscan dressing. I had my first ever pigeon dish, which is very popular in Tuscany: a delicious Pigeon breast with Vin Santo wine sauce, foie-gras with cocoa beans and candied orange. Another new experience for us was the octopus ragout with marinara sauce and black olive powder served with potatoes and seaweed dumplings.
Each dish was superbly presented by a very friendly and competent wait staff. With a wine list of over 500 wines from throughout the world, diners can choose from the wonderful local wines, including the famous Nobile di Montepulciano or the nearby Brunello di Montalcino. Or if they prefer, diners can choose from other fine Italian wines or wines from France, Australia, New Zealand and other foreign lands.
If you have room for dessert, try one of their creative desserts like the golden Ball stuffed with Pabana mousse on a coconut semifreddo and absinthe, a fiery spectacle as flames melt the outer shell of this yummy dish. Or the Chocolate Cigar with tobacco ice-cream and rum sauce served on a platter with a clear cover. Enjoy the show as the “cigar smoke” escapes when the lid is lifted, and then dig into the delicious chocolate filled delicacy.
Thoughts: After we spent several hours enjoying the shops and sights of Montepulciano, we arrived at Le Logge del Vignola for a late lunch. We were treated to what may be the most delicious and eye appealing meal I have ever had. From the linen tablecloths to the lovely décor, the view into the adjoining courtyard, food and wine, and the special service of the wait staff, Le Logge del Vignola provides the ultimate dining experience.
Montepulciano is definitely one of those medieval towns in Tuscany that breathes life into the Italian countryside. Browse through the historic town and visit the unique shops, and then make a point of visiting this very special restaurant in lovely Montepulciano. Start with a fun and educational cooking class, and finish up with a delicious meal. At Le Logge del Vignola, the quality of the food, service, and the stylish interior all combine for a memorable experience. You can be certain Massimo and Federico will treat you right.
One of the quotes on their website says a lot about Le Logge del Vignola:
There is hardly anything in the world that some man cannot make a little worse and sell a little cheaper, and the people who consider price only are this man’s lawful prey. – Ruskin
Price Range: Starters, 12 – 14 Euros; First courses, 9 – 13 Euros; Main dishes, 18 – 22 Euros.
Disclosure: The author received a complimentary cooking class and meal on his visit to Le Logge del Vignola.
Latest posts by Scott Kendall (see all)
- Hostaria Osottoosopra: Fantastic Neighborhood Restaurant in Venice - September 11, 2018
- Ristorante Riviera: The Artistry of Venetian Cuisine - August 28, 2018
- Breckenridge Distillery Restaurant: New Highs in Colorado Cuisine - August 14, 2018