Latte di Luna Restaurant
This small, stone-walled trattoria on Via San Carlo has been feeding locals and savvy visitors for decades with an honest menu rooted in Val d'Orcia ingredients. The handmade pici — thick, spaghetti-like pasta rolled by hand each morning — are the reason food writers keep coming back.
What to Order Without Hesitation
Start with the crostini di fegatini, chicken-liver pâté spread thickly on grilled bread with a drizzle of aged balsamic — it is richer and less sharp than the Florentine version. Follow it with pici all'aglione, the fat hand-rolled pasta tossed in a slow-cooked tomato sauce spiked with aglione, a large, mild garlic variety grown only in this corner of Tuscany.
If the season is right (autumn through early spring), order the pici al tartufo nero — shaved Norcia-style black truffle over butter-glossed pasta. The portion sizes are Tuscan, meaning generous to the point of requiring a short walk afterwards.
The Wine List and the Pace
The wine list leans heavily on Brunello di Montalcino and Vino Nobile di Montepulciano, both produced within 30 km of the table. Ask the owner for a half-bottle recommendation — they stock several excellent smaller producers not available in export markets.
Lunch here is an event, not a pitstop. Tables turn slowly, the bread basket is refilled without asking, and the panna cotta arrives in a terracotta ramekin with a spoonful of local honey. Budget at least 90 minutes.
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