Osteria da Tronca
Tucked into a vaulted stone room on Vicolo Porte, Osteria da Tronca has been feeding Massetani since 1830 and remains stubbornly, gloriously unchanged — the handwritten menu lists whatever was at the market that morning, the house wine arrives in a ceramic jug, and the cinghiale (wild boar) ragù over pici pasta is as good as this dish gets anywhere in Tuscany.
What to Order
Start with the antipasto della casa — a rotating board of local cured meats, lard on toast, and pecorino in three ages that functions as a condensed greatest-hits of Maremma larder.
The pici al ragù di cinghiale is the dish the restaurant is known for: hand-rolled thick spaghetti with a slow-cooked wild-boar sauce that has been simmering since morning, deeply savoury and just slightly gamey in the best possible way.
The Room & the Atmosphere
The dining room is a single low-vaulted medieval cellar with mismatched wooden furniture and walls hung with old hunting prints — there is no background music, no dress code, and no Instagram-bait plating.
Tables fill quickly at both lunch (13:00–14:30) and dinner (19:30–21:30), so booking ahead by phone is strongly recommended, especially on weekends in July and August.
Secondi & Dolci
If you have room, the scottiglia — a mixed slow-braised meat stew of Maremma origin combining rabbit, chicken, and lamb — is a dish that appears on almost no tourist-facing menu elsewhere and is worth ordering for the experience alone.
Dessert is typically a cantucci with Vin Santo or a slice of castagnaccio (chestnut flour cake with pine nuts and rosemary) in autumn — simple, seasonal, and exactly right.
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