Childhood friends, Maurizio Menichetti and Valeria Piccini opened this restaurant in 1987 on the premises where Maurizio’s parents once had a trattoria. Valeria’s cuisine quickly became one of the most renowned in the country due to recipes which sing the praises of the region such as rabbit lombetto with basil and finocchi sauce or deboned pigeon in red wine vinegar with a cannellini purée. But also pure creations like the “surprising” ravioli stuffed with cheese and pears, a red beetroot sauce, poppy seeds and melted butter. In this Italy where female chefs are increasingly prominent: a gourmet stop-over here is an absolute must.