Recipe Courtesy of: <br />Osteria Le Logge <br />33 Via del Porrione <br />Siena Italy 53100 <br />PH (39) 0577 48013 <br />Closed Sundays and for the month of January <br />Directions: Just off the Campo; if facing the Palazzo Pubblico, walk to the left and you will find Via Porrione. <br /> <br />Le Logge is my favorite restaurant in the town of Siena. I have tried many other spots, but I keep coming back to Le Logge. It is busy with locals and travelers alike. The atmosphere has a buzz and can be noisy, but that is part of the charm. At lunch and dinner, people fill the restaurant and outdoor dining area along Via Porrione, just off of the Campo. Without pretense, dishes are based on local fresh ingredients, and the excellent wine list provides a wide selection of local wines plus whites from Northern Italy to pair with the excellent food. <br /> <br />The late entrepreneur and larger-than-life Gianni Brunelli and his wife, Laura Vacca, founded Le Logge in 1977, as well as Le Chiuse Di Sotto, a very good winery. Laura continues the tradition of quality in both. Mirco Vigni, the manager of Le Logge, suggested the recipe below for a dish that epitomizes the restaurant’s philosophy of combining fresh ingredients in an appetizing yet simple fashion. As eloquently stated by Vigni, “the ingredients are the actors.” I think you will agree. <br />

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