By Rosina Fracassini
The chef says: “We are what we eat”.
In the fascinating landscape of Tuscan gastronomy, a figure emerges who turns cooking into a declaration of love for nature and quality: we are talking about Simone Bianco, chef of the restaurant “La Loggia del Chianti.” His approach to gastronomy not only respects the cultural roots of the territory but enriches them with a modern and sustainable touch.
The philosophy behind his dishes is based on three pillars: circular cuisine, naturalness, and meticulous attention to raw materials. For Chef Bianco, “natural cuisine” is not just an abstract concept but a daily practice carried out through the integral use of ingredients, minimizing waste, and enhancing every part of the product. For example, nettle leaves are transformed into crispy chips, while essence is extracted from caper or fig leaves and turned into an oil with an incredible aroma.
Every element of the dish has a story and a reason for being used, contributing to a unique and sustainable culinary experience. Consider one of his most recent creations, “Le Piramidi con ripieno di anatra”: ravioli filled with a dough made solely of egg yolks, containing duck thighs slow-cooked in white wine, offering a succulent and aromatic filling. One of the peculiarities of the dish is the absence of oil in the sautéing process: Bianco uses the fat from the duck thighs, achieving an intense and coherent flavor, described as “duck on duck.”
The dish is accompanied by a beurre blanc, an acidic butter enriched with small drops of nettle essence oil. Nettle leaves, in the form of vitrified chips, add unexpected crunchiness and a spectacular visual touch. Wood sorrel flowers, with their acidic flavor, and small nasturtium leaves, with their tangy-pungent note, complete the dish’s harmony. Everything is further enhanced by duck jus butter, offering unparalleled depth of flavor.
Or think of “Il Polpo croccante”: using octopuses from our coast, Bianco cooks them in the classic way and then roasts them again, achieving a crispy texture that delights with every bite. Enhancing the dish are a delicate and flavorful octopus mayonnaise, eggplants, and a smoked potato chip whose crunchiness provides a contrast of textures and an irresistible aroma.
These delicious preparations are tangible examples of how cuisine can be an art that respects and celebrates nature, without compromising on taste or aesthetics. The young chef’s creativity is based on a deep connection with his territory, which is why his cuisine favors organic and locally sourced products in the constant pursuit of superior quality. Naturalness and extreme quality are much more than a simple trend for him; they represent a true philosophy of life. One of the most fascinating aspects of Bianco’s work is his search for wild herbs and edible flowers. Walking through woods and fields in search of these natural resources is a fundamental part of his creative process. These elements not only enrich his dishes with unique flavors but also add unparalleled nutritional value.
Next to the restaurant, the chef has created a personal garden, a true open-air laboratory. Here, he personally cultivates a wide variety of vegetables, aromatic herbs, and edible flowers, following the principles of organic and spontaneous agriculture. The garden not only provides the freshest ingredients but also represents a place of continuous experimentation, where new ideas and flavor combinations are born. This slow and constant process also aims to educate about a more conscious and respectful way of living food.
Simone manages to change the perspective on tradition through the use of different food textures: the combination of crispy, soft, and creamy in a single dish creates a unique sensory experience upon tasting. Whether it’s a simpler dish or a more elaborate preparation, each creation is designed to surprise and delight the palate.
Another aspect that distinguishes Bianco is his commitment to personally handling every raw material: from selecting ingredients to their preparation, all phases of the culinary process are followed with meticulous attention. This passion ensures that every dish is not only a masterpiece of flavors but also a tribute to the quality and freshness of the ingredients. The dedication with which the raw materials are valued and the continuous search for new flavor combinations demonstrate how it is possible to create innovative cuisine without losing the connection to the roots of tradition.
Chef Bianco’s attention to detail extends beyond food: together with his father, he personally selects every bottle found on the wine list. Their collaboration is a perfect synergy between experience and passion, resulting in a selection that spans the best labels from local producers. Each wine is carefully chosen to accompany and enhance the preparations, creating pairings that bring out the flavors and textures of the chef’s cuisine.
“La Loggia del Chianti” represents a true culinary journey where each dish is a celebration of the quality and naturalness of ingredients, carefully selected to ensure a gastronomic experience that satisfies the most demanding palates. This commitment to excellence and genuineness makes this restaurant an unmissable destination for those who wish to indulge in the pleasure of a meal that nourishes both body and soul.
DID YOU KNOW? Circular cuisine is a gastronomic approach that aims to minimize waste by optimizing the use of every part of the ingredients and promoting sustainability. It uses local and seasonal ingredients, reusing scraps and by-products to create nutritious and environmentally respectful dishes.
Info: Ristorante “La Loggia del Chianti”, Via degli Ulivi 1 – Radda in Chianti (Si) / Tel. +39 0577 738491 / ristorantelaloggiadelchianti@gmail.com