Restaurants

Grosseto meets coast and countryside at Dal Nic, where seafood pasta, game and a sharp local wine list share the table.

Maremmana takes centre stage in Grosseto: L’Etrusco pairs serious grilling with pici, tortelli and one unusually deep Tuscan wine list.

Marsala gets technical without losing Sicily: red prawns, sea urchin and couscous drive Peppe Agliano’s most ambitious seafood plates.

Since 1968, Da Pino has fed Marsala with fish couscous, sardines, red prawns and prices that still feel refreshingly trattoria.

Grosseto gets serious with wild boar, Maremmana beef and handmade tortelli: Ghigo serves the Maremma without unnecessary polish.

No Tuscan theatre here: Il Giogo answers with acquacotta, dark ragù and slow-cooked beef that tastes unmistakably of Maremma

Handmade pasta does the talking in Grosseto: pici, tortelli, game and seafood make Il Tagliapasta satisfyingly Maremman.

Florence without the costume drama: I Ghibellini delivers old-school ragù, serious beef and wood-fired pizza at remarkably grounded prices.

Campo de’ Fiori outside, coda simmering inside: Antica Hostaria Romanesca keeps Rome gloriously heavy, handmade and stubbornly traditional.

Red sauce, disco and no identity crisis: Grasso turns Soho into a confident Italian-American table of vodka pasta and chicken...