• Territory

    Quality produce, respect for the ingredients Innovative cuisine originating in the territory


Quality produce, respect for the ingredients.

The Region of Tuscany boasts one of the oldest and most important eno-gastronomic traditions in Italy. Locanda Sant’Agata is located in the township of San Giuliano Terme, between the Pisan Hills, the Tyrrhenian Sea, the National Park of San Rossore and the splendid Tuscan countryside. Chef Luca Micheletti is an expert on the surrounding territory, whose mix of earth and sea, mountain and valley give rise to a wide variety of provisions able to reveal the flavours of an entire region.

His relationship with the territory underlies the philosophy that Chef Micheletti has for years applied to the art of cooking. The awareness that any worthwhile dish is the result of the union of quality ingredients and proper technique has long been the basis for Luca Micheletti’s constant search for just the right ingredients: he personally manages direct relationships with small local producers in order to ensure sustainable, high quality.

At Locanda Sant’Agata the concepts of short supply chain, farm-to-table and organic cuisine, are not simply clichés, but rooted in the idea that quality food is only possible by respecting and safeguarding the territory.

Locanda Sant’Agata’s provisioning is the result of direct relationships with local producers, many of whom grow organically: from the Mucco Pisano and Chianina varieties of beef, to Cinta Senese pork and the wild boar and fallow deer of San Rossore; from the organically raised lamb of Coltano, to the eggs of Nodica’s free-ranging hens. Fish are caught fresh every day from the Tyrrhenian; our cheeses are organic, and our vegetables cultivated at nearby farms; our selection of wines and olive oils are largely from local sources.

An authentic farm-to-table cuisine that aims to valorise the best the surrounding territory has to offer, while upholding quality and sustainability through the selection of local producers.