Ristorante Preludio

In a town otherwise steeped in tradition, Preludio draws crowds for its unique nouvelle twist on Tuscan cooking. The white walls, high ceilings, and gray stone accents give the restaurant a Renaissance look, even though the lunette frescoes are modern. The bruschette miste (toasted bread sliced and topped with tomatoes, liver pâté, or cheese and arugula) makes a tasty start, followed by ravioli di caciotta ai pomodorini (homemade ravioli stuffed with fresh sheep's cheese and spinach and topped with barely cooked tomatoes and garlic). The carpaccio alla rucola is a classic secondo, but even better is the petto d'anatra ai quattro pepi (rich, delicate slices of duck served in a sauce laden with four types of softened peppercorn). One piece of advice: Order bottled wine rather than the limp house red.

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