There's no ceremony at this neighborhood trattoria -- just solid, regional cooking at prices that have gone out of fashion elsewhere in Tuscany -- where your order is hollered through a hole-in-the-wall at chef/owner Dario in the kitchen. Pasta staples are all present -- lepre (hare) and cinghiale (boar), as well as the usual tomato or meat ragù -- but the house special penne allo sgherro (with minced pork, mushrooms, and artichokes) tops them all. A long list of tasty secondi might include capriolo in salmi (deer stew) or coniglio alla Vernaccia con olive (rabbit cooked in Vernaccia wine with olives). You won't find a more authentic eating experience this close to the lair of the Volturi.