Local gastronomy is a well-balanced blend of seasonal ingredients and products.

Specialities made here are tasty Lodi salamis, first courses full of vegetables like the pumpkin or pea risottos, second courses of meat, such as boiled meats, Lodi area parmesan-type cheese and gorgonzola, desserts with jams, the famous “paradiso” and “bertoldina” cakes.

“La Locanda” recipes include “musts”: risottos, home-made pasta, “mostarde” (fruit mustards) to accompany meats and cheeses and mouth-watering desserts.

As is traditional in this part of the world, Friday menus are entirely devoted to fish dishes.

Our kitchen, co-ordinated by the internationally famous Chef Mario Musoni, is run by Simone Crosignani.

Our chefs regularly hold cooking lessons, followed by practical lessons and wine-tasting sessions, in the company of a qualified sommelier.