Owner/Chef Massimiliano has a story to tell; his gentle words describe a rich family history of genuine food hospitality and his dishes tell the rest. It was his great grandmother who wisely began serving simple fare in a little store that sold foodstuffs in Aboca, a hamlet where there was not even a paved road. Nevertheless, she saw the need to offer sustenance to the woodsmen, coal-workers, and passersby at this isolated intersection where mail was delivered. This was in 1944. Over the course of the following decades, his grandfather enlarged and improved the little store to meet the needs of a growing community, but it was Massimiliano who took his passion for what they had begun and in the mid-1980s turned it into a full-fledged restaurant, ever popular with the locals and visitors to this lesser-known part of Tuscany.
Suspecting that our portions are going to be generous, we practice some self-control, skip the tempting antipasti and start by sharing two primi: handmade ravioli stuffed with mashed potatoes and Parmesan, topped with wilted fresh spinach leaves and tagliatelle al ragù bianco di Chianina, delicate noodles with a simple “white” sauce, meaning no tomatoes, flavored with ground morsels of the prized Chianina beef of this region. For our secondi we celebrate where we are: mixed grill of pork for Umbria and tagliata of Chianina beef for Tuscany, of course. The platter of fried zucchini and eggplant is simply a celebration of what is in season. Valentina, our waitress, suggests that we choose the house wine, a robust red, Pian di Rèmole, from the Frescobaldi vineyards of Tuscany.
Even without dessert, our meal has a sweet ending as we visit with Massimiliano who spends time with us in spite of a large lunch crowd. We savor his enthusiasm for his family's history and presence on this spot, for countless seasons, through times of want and times of plenty. A humble beginning made rich through love and hard-work. What a legacy!