For over 25 years two brothers have worked their magic with Mediterranean food and wine in a small Tuscan town.The menu here is in four acts, changing scene each every season. Specialties include: tortelli of ricotta combined with a light tarragon pesto and Pienza pecorino, turbot seared in basil, medallion of scallops with tomato, zuccotto with Alchermes, chocolate and fruit confits. The sommelier, will advise you on the most appropriate nectar from amongst the six hundred Tuscan, Italian and foreign crus.