LA SCOTTIGLIA INN - SINCE 1890
THE RESTAURANT
Seasonal cuisine, wine cellar, terroir coffee... and a work of art on the wall.
THE KITCHEN
What the season offers
The cuisine at Locanda La Scottiglia does not have a fixed menu. It has seasons.
Fabio and Rajaa cook every day what the land brings: porcini mushrooms in autumn, artichokes in spring, pumpkin flowers in summer. The bread is homemade, every day. The pasta is homemade, every day. The seasonal fried food is one of the things our guests remember most.
And then there is the Scottiglia di Pescina, the dish that gives us its name, which cooks for over eight hours and which Fabio has been preparing using the same recipe since 1890.
HOMEMADE
Bread and pasta, every day
There is not a day when bread does not come out of the inn's oven. It is the bread on which we serve the Scottiglia, the one that accompanies every dish, the one that becomes breakfast in the morning.
The pasta is handmade, as Adina did, as Iris taught Fabio. It is a cuisine that does not try to amaze. It tries to be true, every day the same and every day different for what the season brings.
“A cuisine that doesn't try to impress. It tries to be real.”
THE CELLAR
200 labels and Brunello at 30 minutes
Locanda La Scottiglia's wine cellar has over 200 labels. It is not a list built to impress, it is a list built by drinking, year after year, with local producers.
Montalcino is 30 minutes away. Brunello di Montalcino is at home. But there are also the whites of the Tuscan Coast, the reds of the Amiata, the bubbles you don't expect. And for every bottle, Massimo knows how to tell you the story.
OIL
Seggiano PDO oil
From the window of the room you can see the olive trees. These are the same olive trees that produce Seggiano DOP oil, one of the smallest and most prized DOPs in Italy, made from the Olivastra Seggianese olive.
It is the oil we drizzle over the Scottiglia. It is the oil we bring to the table with hot bread. It is the oil from our territory, and we treat it with the respect it deserves, which is why we have an oil list, not just one bottle.
THE COFFEE
Coffee of terroir, Bonacchi Selection
At the end of a meal, coffee is not a detail. That is why we chose a selection of terroir coffees from the Bonacchi roasting company, single-origin and 100% Arabica blends from Brazil, Mexico, El Salvador and Ethiopia.
From the Ashoka blend (hazelnut, cocoa, honey crisp) to the Gedeb single-origin from Ethiopia (bergamot, black tea, chocolate). Our Victoria from Mexico is part of the Slow Food Coffee Coalition.
Because an inn that bakes bread every day and cooks Scottiglia for eight hours cannot end the meal with just any coffee.
ART AND COOKING
Daniel Spoerri's Tableau Piège
There is a work of art in our dining room that resembles no other painting. It does not hang on the wall. It is the wall.
Daniel Spoerri, one of the great masters of international contemporary art, father of Nouveau Réalisme, came to eat with us. And at the end of the meal, he did what he has been doing for decades: he fixed the table on the wall, exactly as it was. The plates with the remains of the Scottiglia, the glasses, the cutlery, the wine-stained goblets, two bottles of Brunello di Montalcino and a small bottle of oil from the master oil-maker who runs the Montalcino oil mill.
His garden-museum is located a few kilometres away, in Seggiano. But his most intimate work, perhaps, is this: the table of a real dinner, in a real place.
“It is not a museum. It is a restaurant. And that wall tells more than many galleries.”
TIMETABLES
Book a table
Lunch: 12:30 - 14:00
Dinner: 19:30 - 21:30
Open all year round.
Closed on Wednesdays and Thursdays.
Phone and WhatsApp: +39 0564 950993
Email: info@lascottiglia.it