In the right moment you get into this Restaurant, you've the feeling of having done the right choice.
Gera (the cook) and her husband, Santo (born in Sicily) welcome you rather like old friends than as customers. Then, when you sit down and start reading the menu, comes the surprise ... Traditional dishes of the Maremma and Sicily, suitably revised, exceed the most optmistic expectation. We had typical Tuscan starters mixed to Sicilian ones such as "fried focaccine filled with potato" or sliced bread (crostini) with goat cheese, wine cooked onion and pine nuts. Then we took "cappellacci" (a special fresh pasta) filled with aubergines, "maltagliati" with pistachios sauce, "pappardelle alla maremmana" with boar white sauce, as first courses. I have also to mention t-bone "chianina" steaks (the famous "fiorentine") or the rabbit "alla cacciatora" (hunter's style), as second course, without leaving apart the homemade cakes, coming from the renowed Sicilian tradition.
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