Pick up excellent pastries at Mariuccia, Piazza del Popolo 29 (tel. 0577-849-319), where since 1935 they've turned out homemade torrone, panforte (including an unusual "white" version), Sienese cookies, and the formidable cioccolatoni di Mariuccia (giant chocolate truffles filled variously with cream, caramel, coffee, grappa, or walnut cream). The baccio di Montalcino is best described as a semi-frozen "death, burial, and several weeks of mourning" by chocolate. Central, cavelike Re di Macchia, Via Saloni 21 (tel. 0577-846-116), serves a reliable introduction to typical Montalcinese cooking, which makes ample use of meat, especially wild boar.Reservations are recommended (closed Thurs).
Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.
