The new menu at La Locanda di Pietracupa: spring, ingredients and continuity

At La Locanda di Pietracupa, the menu evolves with the season.

It is not a change made to impress or to create a clear break with what came before. It follows the ingredients, the time of year and the rhythm of the kitchen. The result is not a completely different menu, but a natural progression – small adjustments that, taken together, define a new phase.

The spring 2026 menu comes from this approach: lighter dishes, more defined flavors and a stronger focus on freshness and balance. The identity of the Locanda remains the same, but it adapts to the season.

The beginning of the menu remains very clear: dishes built around a few elements, where the ingredient is always recognizable.

The baked Tropea onions are a direct example of this approach. A dish that appears simple, but relies on the natural sweetness of the ingredient and precise cooking .

Alongside this, the ricotta flan with confit tomatoes and savory vinegar zabaglione introduces a more technical dimension, combining creaminess with acidity and depth.

The chickpea “pizza” with zucchini flowers, burrata, Cantabrian anchovies and Salina capers remains one of the most recognizable dishes of the Locanda: a balance between tradition, ingredient quality and composition.

The beef tartare with puff pastry, goat cheese and tomato consommé completes the selection with a more structured dish, layered but still easy to read.

The pasta section continues to play a central role.

The onion soup with cheese-filled choux pastry recalls a more traditional, almost domestic style of cooking, but executed with precision . The pigeon risotto with its offal and a balsamic vinegar reduction introduces greater depth, working with intensity and concentration.

Semolina pappardelle with duck ragù remain a direct reference to Tuscan tradition, while the wild boar tortelli with crispy lardo di Colonnata and celeriac sauce explore a more complex balance between richness and freshness.

At the same time, lighter dishes find their place in the menu. Spaghetti with garlic and oil, cod, lime and tomato confit fondue bring brightness and tension, while tagliolini with zucchini flowers and fresh truffle highlight seasonality.

The second courses reflect one of the strongest aspects of the Locanda’s cuisine.

The “Fritto della Locanda” remains a central dish: direct, convivial and based on technique and ingredient quality .

The beef fillet with pink pepper and horseradish sauce focuses on precision and clean flavors, while the guinea fowl with Sauternes and raisins introduces a more aromatic and slightly sweet profile.

The suckling pig with green tea and celery purée is one of the most representative dishes, combining technique and balance without heaviness.

The pigeon with truffle vinaigrette offers a more intense option, while the cod with fennel salad, buckwheat fritters and caviar brings a fresher, lighter direction.

The tasting menu offers the most complete expression of the Locanda’s cuisine.

Available for the entire table, it follows a coherent progression, moving through different elements of the menu: from beef tartare to chickpea pizza, from onion soup to pigeon risotto, ending with the suckling pig.

It is not a random selection of dishes, but a structured sequence designed to give rhythm to the dining experience.

For those who want to fully understand the kitchen, this is the natural starting point.

Alongside the main menu, the Under 35 option remains available.

It includes two courses of choice, dessert and coffee, with a selection that reflects the core of the menu: Tropea onions, duck ragù pappardelle, fritto, suckling pig.

It is not a simplified version.
It is simply a more direct way to access the Locanda’s cuisine.

The dessert selection follows the same philosophy.

The liquorice mousse with lemon and mint sauce works on contrast between freshness and intensity, while the cannoli with Amedei chocolate mousse and Grand Marnier cream offer a more classic finish.

The nougat semifreddo with pistachio cream and cashew brittle, also part of the tasting menu, provides a more structured ending, while caramelized pears with cinnamon ice cream keep things simpler and seasonal.

The new menu at La Locanda di Pietracupa does not rely on effects.

It evolves, adjusts and opens where needed. It maintains a strong connection with Tuscan tradition while continuing to work on precision, balance and ingredient quality. The direction remains the same. Only the pace changes.