The only Inn with a hole in the sock ... and that does not hide it!
An acoustic, no-frills, express, local product-based cuisine (with local producers)
The Mecenate will turn 25 in 2021.
A quarter of a century like a quart of wine, an adventure that started in the countryside, in Gattaiola near Lucca, in October 1996 and landed in the city, in the so called Ditches area, in May 2012.
25 years of cooking and tasting, of ‘tordelli’(the local tortelli) and good wine, of uphill roads and downhill rolls, of love for the terroire and conviviality. A story made of people and souls, of poetry and songs, shepherds and market stalls, of friends who produce wine and farmers, of fishermen who cast their nets in a responsible way and then bring us their fish. A story we like to tell
and the Cook
Sole: “Call me cook…not chef” For 25 years she has been passionately directing the kitchen of the Mecenate, proposing an acoustic cuisine, made of natural and local sounds, simple, direct, a cuisine that makes hearts and palates vibrate. A cuisine where the many small producers of the area participate in creating the culinary experience, in a virtuous network of carefully selected and exellent food.
The dishes that come out of Sole’s kitchen are the perfect synthesis between her personality, the territory, the style and the story of Mecenate. A faithful transcription of the gastronomy of the territory, which does not however disregard the human factor, made of personal life, the experiences of a lifetime, the music listened to, friendship, the wines drunk and the unforgettable evenings passed at the Mecenate .
and the Innkeeper
Stefano, the Innkeeper. Like his grandfather Guido, who had a trattoria in Corso Garibaldi, and who, as a regular clientele, had the “happy little women” of the brothels of the nearby Via della Dogana and their customers.
Like his father Pietrino, who for a while, as a young man, worked as a cook in the trattoria … but when his wife, Etta, discovered the story of the “happy little women” he then had to change and began to work as a biscuit salesman. Perhaps Stefano’s job as a “innkeeper” is in his blood, or in his DNA and for this reason, every day, he starts again with joy … to be an innkeeper!
Melanzane alla parmigiana (con formaggio di mucca di Pierpaolo Piagneriin lunigiana)
Aubergine casseruole (with local aubergione and special cheese) (Vegetarian)
Polpettine lucchesi in sugo di pomodoro
Meatballs with tomato sauce
Salumi artigianali con il nostro pane alle olive
Mixed local cured meats with special bread
Prosciutto di “Gino e Severino”
di Matraia con crostini di fegatelli
Local ham with chicken liver canapes
Focaccia calda e lardo
Flat salt bread with lard
La scarpaccia versiliese (torta salata di zucchini e fiori di zucca) (vegetariano)
SCARPACCIA VERSILIESE (courgettes and courgettes flowrs pie) (vegetarian)
Manzo marinato nel bigongio
Antipasto misto del Mecenate
Pancotto di pesce (ricetta dei nostri pescatori)
Fish bresd soup (recipe fo our fishermen)
Tordelli casalinghi lucchesi
Tacconi con pomodoro fresco (canestrino lucchese) pecorino e pepolino (vegetariano)
Tacconi (home made pasta) with fresch tomatoes, pecorino cheese and tyme (vegetarian)
Pappa al Pomodoro vegetariana (fatta con il pomodoro canestrino lucchese presidio Slow Food)
Tomatoes bread soup (vegetarian)
Ravioli all’ortica con burro artigianale di Pierpaolo Piagneri
Nettle’s home made ravioli with local butter (vegetarian)
I veri Testaroli di Pontremoli al pesto (vegetariano)
Testaroli (typical from Pontremoli) with “pesto” (pecorino cheese, basil, pine nuts) (vegetarian)
Risotto con verdure di primavera (vegetariano)
Risotto with spring vegetables
Linguine alla coda di rospo
Linguine with angler (frog) fish
Grilled Sirloin Steak
Pollo in umido con le stringhe
Local chitken in tomatoes souche with local long green beans
Coniglio nostrale arrosto dell’Azienda agricola Il Castello marinato alle erbe aromatiche, con il fagiolo “malato della lucchesia”
Roast local rabbit with local beans
Filetto di maiale in crosta con cipolline caramellate
Pork fillet in a bread crust with onioins caramel
Fiori di zucca ripieni (carne di manzo) e fritti
Fried courgette flowers filled with meat
(per due persone)
(for 2 people)
|Knuckle of Veal with potatoes|
Squid fish stuffed (with fish and vegetables)
Tutti i dolci sono di nostra produzione / All dessert are made by us
Budino di pane
|Local bread pudding|
Pesca del Morianese con ricotta della pastora e miele di acacia nuovo raccolto
peach with ewecheese (ricotta) and local ” acacia’s honey”
Panna cotta con salsa
Panna cotta with strawberry sauce
Gelato a scelta fra: Crema, Cioccolata, Fragola,
Ice cream, Chocolate, Cream, Strawberry, Pistachio
Latte alla portoghese
Cheese cake with local cherries cream
Torta di arancio e cioccolata
Orange e chocolat cake
Pesche “del morianese” al vino
Peach and wine
We like everything about wine. The aromas, the colours and flavors, the bottles and their labels. The soil, the vines and the vineyards, so different from each other. And then we like to drink it, with something to eat, with friends and end up laughing and singing. Or just drink it alone, suggesting meditation. We like to drink it by candlelight for two and end the night with the candle unlit. And then we like the people who produce wine. Our wine list is made up of men and women, of their work and souls.
Discover our list, consisting of about 300 labels, with wines that can only be tasted in our trattoria and discover the winemakers who have thrilled us, with their very small, local productions. Discover the great internationals and wines “for amateurs”, such as those of Georgia or Portugal .