Chef-owner Stefano Azzi promotes local produce, uses age-old Sienese recipes, and backs it all up with a stellar wine list. His pici con le briciole al modo mio (thick spaghetti with breadcrumbs), liberally dressed with fried cinta senese (a bacon made from a long-snouted pig), dazzles. The place was once a pizzeria, and it retains its unadorned, unpretentious air—you certainly wouldn't come because of the decor.
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