The cuisine of Valeria Piccini is a declaration of love for the Maremma and for Tuscany; here everything speaks of territory and family, of warmth and memory. It is a vision of cooking that steers clear of artifice and strange pairings: one comes here to eat, and to eat very well, not to be astonished. Such is the case with the bread filled with extraordinary ricotta, the family’s own-produced oil, and, naturally, the dishes themselves. To name but a few: Angela’s tripe and the lampredotto sandwich (an extraordinary duo of starters), the ricotta gnudi with peas and Orbetello bottarga, the caciucco and the charcoal-grilled lamb. An astonishing cellar, with around 2,500 labels. And, staying on the theme of the local area, after dinner do not fail to visit the nearby castle square: romantic and picturesque, it is the heart of this small stone village.