Trattoria La Campigliola - MANCIANO

For 13 yrs we have eaten almost weekly at Pasqua's kitchen..savory mixed grill outside in the screened in porch during the heat of the summer or acquacotta followed by wild boar with apples in the winter or, what we consider their signature dish: homemade pici agliata. Its always what you want it to be: Tuscan comfort food when you need it most. Several days ago we asked Pasqua to prepare a seafood dinner for the first time since we have been coming here and we were not disappointed...it was fantastic!! Truly exceptional!! Tender octopus salad with potatoes, mussels in a delicious broth, perfectly fried calamari followed by the best gnocchi with scampi I have ever had...by far!! This part of Tuscany has so much to offer wine, porcini, truffles, cheese, olive oil, thermal baths, beaches, hilltop towns..it all comes together here served by the warmest and friendliest people on the planet!

I visited with a local Italian friend on a Friday night at 10pm. The restaurant was in Full swing with large tables of friends and families with young children. I had the seasonal stuffed and fried zuchhini flower and the Florentine steak. The steak, to be honest, was not as good as steaks I have had in the USA or Argentina. But I am glad I tried the classic Tuscan presentation of steak. you have to order a min of 1 kilo. The cut of meat was shown to us before being cooked to rare to medium rare. The restaurant is deep in the southern Tuscan countryside, near the border with Lazio. I felt like I was experience the 'real deal ' of a small favorite Italian local spot.

Trattoria classica e semplice, ma con una cucina eccezionale. Le penne ai timpani e le persiane alla città di Siena sono squisite. La pasta è condita con cura. I gestori sono amichevoli.

Eravamo già stati lì e per essere una trattoria abbiamo notato che in altri luoghi in questi giorni di vacanza non abbiamo notato alas...tipo vino bicchieri forcella per i due corsi... il vetro per l'acqua. oggi abbiamo mangiato i tortelli ripieni di ricotta e spinaci con il ragù bianco di cinghiale, il gnudi sempre al ragù bianco di cinghiale e per secondo un taglio (buono) e il cinghiale alle mele, che devo dire che ero scettico perché leggendo una recensione che pensavo non fosse tenero, invece devo dire che mi fidavo del cameriere ed era superbo...il vino solitario maddy