The story
Tucked away in an industrial area of Castiglion del Lago, Locanda della Mercanzia is a family-run trattoria that consistently earns a 4.5-star rating for its no-frills, rustic charm. Creator JustUs calls it a place where “everything is homemade with fresh ingredients at incredibly low prices,” capturing the warmth and authenticity that define this local spot.
The menu reflects a deep respect for Umbrian tradition, with standouts like Bruschetta al Pomodoro, Picci all’Aglione, and Gnocchetto con la Fagiolina del Trasimeno e Salsiccia. Heartier plates include Coda alla Vaccinara and Lampredotto, while desserts like Tortina con Crema al Latte e Fichi Caramellati and Tiramisù offer a sweet finish. As JustUs notes, you can “feel the passion in every dish” — a rare combination of affordability and heart.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 7 dish mentions say about the food
Locanda della Mercanzia’s tiramisù earns the highest praise, with one reviewer calling it unforgettable. The overall vibe is warm, simple, and deeply satisfying.
“The tiramisù: I see the cream is very white, maybe there's no egg but whipped cream. Ladyfingers are there. Maybe there's also a bit of alcohol mixed with coffee. It's not unpleasant, it's fresh and homemade, and that's enough. Good, nice thick layer of cocoa, good consistency. Regardless, I liked it.”
What creators say
1 creator has covered Locanda della Mercanzia. Most active: JustUs
Locanda della Mercanzia is a family-run trattoria hidden in an industrial area of Castiglion del Lago, where everything is homemade with fresh ingredients at incredibly low prices. A place where you can feel the passion in every dish.
Dishes mentioned
Bruschetta al Pomodoro
Two simple bruschetta with cherry tomatoes and a basil leaf. The bread is toasted only on one side, the tomato is placed on the untoasted side so the crumb absorbs the juices well. Really tasty, very natural, but I'd add a bit of salt. The olive oil is special. I also like to put a bit of oregano on top. It's a simple thing but not everywhere they make it this good.
Picci all'Aglione
The picci with aglione: homemade pasta, garlic not overpowering, tomato well cooked, pasta well cooked, there's a bit of spiciness like I like. You can already taste the goodness of the pasta. The portions aren't huge but just right, so I can also have a second course. I'm enjoying, I'm enjoying right now.
Gnocchetto con la Fagiolina del Trasimeno e Salsiccia
The gnocchetto with fagiolina del Trasimeno and sausage: soft gnocchi, you can tell right away they're homemade. The sausage is Umbrian, very flavorful. Almost no cheese needed, but out of curiosity I put a bit on the side. Better without, special. The aroma is amazing.
Coda alla Vaccinara
Coda alla vaccinara: celery, carrot, onion, some add dark chocolate but not everyone. A good sauce made well. The difference from another video? Here there's no watery broth, it's reduced. The meat falls apart on its own, very long cooking. Sauce nice and reduced, done right. Wow, incredible. I love these people.
Lampredotto
Lampredotto: the fourth stomach of the animal, also called gala. Taste of tripe but very meaty. Seasoned with salt, pepper, chili. There's a slice of bread underneath to catch the juices, and a cute little bowl of green sauce with vinegar, oil, parsley. It's special, well cooked, very tasty. The green sauce does its job, the little kick of chili helps. Great stuff.
