Ristorante Logli Mario is a historic Osteria Trattoria in Filettole, an old town near Prato. It’s easy to get to from the centre of the town.
Set amidst the beautiful natural surroundings of the Prato hills, the restaurant has a rustic and friendly atmosphere. The menu offers delicious and traditional Tuscan dishes.
A beautiful terrace is available for al fresco dining in the summer which boasts a stunning view over the sity below.
Specialità
Carne
Credit cards
tutte
Additional information
Bancomat, Disabili, Guardaroba, Banchetti, Terrazza, Giardino, Giochi Bambini
Indirizzo e contatti
via di Carteano 1, Filettole, PO.0574 23010
http://www.ristorantelogli.it/ FacebookProdotti e ricette di "Logli Mario"
Products
Lardo di Colonnata PGI
According to some, Colonnata takes its name from the presence...
Tuscan Extra Virgin Olive Oil PGI
Olive trees have been present in Tuscany since the mid-7th...
Garfagnana Spelt PGI
Emmer or ‘farro’ (Triticum dicoccum), whose origins have been traced...
Sorana Bean PGI
The cultivation area for Fagiolo di Sorana extends over about...
Prosciutto Toscano PDO
In Tuscany, the art of curing pork was established in...
Pecorino Toscano PDO
Pecorino cheese in Tuscany has ancient origins reaching back to...
Warning: implode(): Invalid arguments passed in /home/customer/www/vetrina.toscana.it/public_html/wp-content/themes/vetrinatoscana/single-restaurant.php on line 239
Recipes
Castagnaccio (chestnut cake)
Ingredients for 10 people: 600g of new chestnut flour, 100g...
Cacciucco alla livornese (Livorno fish soup)
Ingredients for 6 people, 500g of local cuttlefish, 500g of...
Chickpea Cake, recipe from Antica Torteria al Mercato da Gagarin
A very ancient recipe, it has several names in Tuscany:...
“Tortello mugellano” filled pasta: a recipe by Christian Borchi of L’Antica Porta di Levante in Vicchio (Tortello Slow Food)
A landmark dish of Mugello, it was already mentioned by...
“Schiacciata con l’uva” grape flat bread by Luca Cai of Osteria Tripperia il Magazzino in Florence
A traditional pastry of the grape harvest season, made with...
Spaghetti with spider crab
Ingredients for 4 people: Spaghetti A large spider crab 1...
Taglierini in beans
A typical recipe from the Massa area, where it’s called...
Pigeon Risotto
Ingredients for the pigeons: 2 plucked and cleaned pigeons (keep...
Sfratto pastries from Pitigliano and Sorano
Ingredients Type A puff pastry 60-70% Type 00 soft wheat...
Saffron pici with nettle pesto, marinated goatfish and turmeric-infused crumbs
Ingredients (for 4 people) For the pici: 150g stone-ground type...
Octopus “alla piombinese”
The was originally a “poor” dish and includes octopus and...
Anchovy and potato tort
A flavourful, healthy dish with oily fish, tomatoes and extra-virgin...
Bistecca alla fiorentina (Fiorentina beef steak)
Ingredients: the rib of beef must be two fingers thick...
Pappardelle al cinghiale (pappardelle pasta with wild boar sauce)
Fresh pasta with big chunks of wild boar that have...
Tagliata di cinta senese ai pinoli
Cinta Senese pork back strap grilled then cut into strips...
Zuccotto Fiorentino
Ingredients for 4 people: For the sponge cake: 130g of...
“Tagliata di Cinta senese grigliata” (grilled Cinta senese steak)
Tagliata di Cinta senese grigliata: The Tuscan hinterland has always...
Dark chocolate mousse with crumbled cantuccini (almond biscuits) and a curl of caramelised orange peel
Ingredients for the cantuccini biscuits 500 g flour 500 g...
Medicea cake with cantucci biscuits
Ingredients Medicea cake: 130 g cantucci biscuits 20 g milk...
Prato biscuits cake with vinsanto custard
Ingredients for the cake 250 g flour 225 g sugar...
Duck breast in Prato biscuits crust
Ingredients 600 g duck breast 200 g Prato biscuits 2...
Cantucci biscuits with hazelnuts, raisins and rum
Ingredients: 200 g Ecor timilia wheat flour 70 g hazelnuts...
Cantucci biscuits with figs, almonds and chocolate
Ingredients: 3 large eggs 330 g sugar 430 g soft...
Celeriac mousse, cantuccini biscuits crumbs, liquorice and white chocolate
Ingredients for 4 portions 500 g celeriac (gross weight with...
Cantuccini biscuits with taggiasca olives, onion and oregano
Ingredients: 120 g soft white flour 60 g wheat starch...
Cantuccini biscuits with sun-dried tomatoes and almonds
Ingredients: 120 g soft white flour 60 gr wheat starch...
Cantuccini biscuits with chestnut flour, chocolate and candied oranges
Ingredients: 100 g sifted chestnut flour 50 g soft white...
Cantuccini biscuits with dates, chocolate and cinnamon
Ingredients: 120 g plain white flour 80 g cornflour 40...
Prato Cheesecake
Ingredients: 180 g Prato biscuits 100 g butter 500 g...
Cantucci biscuits cake with vin santo
Ingredients for a 28 cm diameter cake: For the cantucci...
Cinnamon flavoured tozzetti biscuits
Ingredients: 250 g sugar 200 g almonds 100 g sultanas...
Almond cantucci biscuits
Ingredients: 190 g Cerealia wellness flour 80 g almonds 60...
Bavarian cream with Vin Santo and cantucci biscuits custard
Preparation for 6 people: Cantucci biscuits 300 g soft flour...
Apple crumble
Ingredients: 6 spoonfuls of granulated sugar 1 pinch of powdered...
Bavarian cream with almond biscuits
For the almond biscuits Preparation time: 30 minutes Cooking time:...
Cantucci biscuits with Muscovado sugar, candied pineapple and dark chocolate
Ingredients 250 g plain flour 150 g cane sugar 30...
Prato cantucci biscuits flavoured with lemon balm, lavender and orange blossom water
Makes about 40 cantuccini biscuits 300 g plain flour 150...
Salted Cantucci biscuits
Ingredients: 300 g FLOUR 180 W 2 EGGS 110 G...
Risotto with pumpkin and Prato cantuccini biscuits
Ingredients: 300 g carnaroli rice 150 g pumpkin, diced 1/2...
Prato biscuits with red fruits
INGREDIENTS: • 450 g plain flour • 300 g granulated...
Bicchieri alla pratese with red fruits (Prato dessert with red fruits in a glass)
INGREDIENTS for 4 glasses • Prato biscuits with red fruits...
Cantucci biscuit Bavarian cream with vin santo
Ingredients: For the sponge cake: 1 egg 40 g sugar...
Tuscan cantucci biscuits
Ingredients: 200 g “zero km” plain flour – from the...
Cantucci biscuits with salted anchovies, capers and pine nuts
Ingredients for about 50 pieces: 400 g soft white flour...
Homemade Prato Biscuit cone with Cointreau ice cream
Ingredients for 6 ice cream cones For the Prato biscuit...
Whole Wheat Peanut Butter and Jelly Biscotti
Ingredients 250 g plain flour 100 g wholemeal flour 300...
Prato-makroud fusion biscuits (Prato type biscuits filled with dates)
INGREDIENTS for 5 little loaves – For the dough 500...
Spaghetti alla trabaccolara
Recipe by Marzia Lombardi, Giorgio restaurant Viareggio Ingredients for 4...
Red crispy rice, anchovies, pecorino PDO cheese and dried cherry tomatoes
Ingredients for 4 people: 16 anchovies, cleaned and with the...