Just about everyone who’s in Pienza at mealtimes seems to squeeze through the narrow door of this family-run trattoria, where home-cooked meals are prepared by mom in the kitchen and served by dad and daughter in the yellow-stucco dining room. Pici all'aglione (with spicy tomato-and-garlic sauce) or zuppa di pane (a local variant on ribollita, with more cabbage) are stellar starters, followed by wild boar or suckling pig in season or grilled steaks any time. The dessert of choice is the house-made semifreddo flavored with walnuts and seasonal fruits and berries.