On a hill in front of Pienza, you find Monticchiello, which is one of those antique Tuscan village of untouched, moving beauty, where it is almost natural to comprise the secret attraction of the great Renaissance painting.

Together with the emotion of art you even find the pleasure of a rigorous rustic kitchen. In this furrow, the menu offers traditional dishes, along with a warm welcome, which will never disappoint you. You can find “flan of ricotta and pesto”, “puff pastry with tarragon”,”taglierini with vegetables”, “pici with a spicy tomato sauce”, “duck breast in aspretto”,”stuffed pigeon” and to finish an excellent “soft ice-cream with almonds”.

Including a well-furnished wine-cellar for a cost of L.65.000 for the meal.

Suggested dishes: flan of ricotta in spinach emulsion; Pecorino and ham pie; farro soup; pici with sauce; tagliatelle with duck sauce; stuffed pigeon; grilled lamb scented with garlic and rosemary; duck fillet with herbs.

Dishes for two people: the T-bone steak

Cakes: here there is the very plesant French mark of the courteous patron: tarte tatin; crème brulée; marquise au chocolat.

Salami: cinta Sienese ham and Colonnata lard.

Cheeses: pecorino of Pienza in all kinds of seasoning.

Wines: list commanded by the Tuscans; but also consisting of some important national and European bottles.

Taverna di Moranda, Via di Mezzo, 17 – telephone 0578 755050

Carte di credito: American Express; Carta Si; Master Card, Visa.

Animals are not allowed.

Closed from 10 January to 10 February.

List meal: L. 45/70.000

In the peace of the enchanting Monticchiello, along the hamlet main street almost dug in the mountain stone, this place offers you a good kitchen of traditional statement; well cared and presented, with some innovation.

The hors-d’oeuvres, in particular, offer a caprino with rucola, excellent goose paté, vegetables soufflé,and ricotta flan with basil.

Then there is homemade pasta: pici with spicy tomato sauce or tagliatelle with delightful duck sauce.

Meats are all cooked on the spot, so you need to wait a short while for the stuffed pigeon, much less for the T-bone steak or for the duck fillet in raspberry sourish or beef with tarragon. Then you finish with hot cream in caramel and soft ice-cream in Marsala wine.