This easygoing trattoria in central Pienza has captured a following of everyone from art students to local carabinieri. Inside, brick and yellow stucco are the backdrop for your pici all'aglione (with spicy tomato-and-garlic sauce) or zuppa di pane (a local variant on ribollita, with more cabbage and no extra day of cooking). You can follow this up with vitello girello (thin slices of veal, with or without mushrooms) or the specialty, maialino arrosto (roast suckling pig). For dessert, the restaurant makes its own semifreddi flavored with seasonal ingredients. Authentic, friendly and affordable, outdoor seating is available weather permitting.