Caino
Montemerano, Italy
⭐2 Stars
The Experience
From Michelin Guide
Standing in the centre of a charming Tuscan village, Caino is at the epicentre of the cuisine of the Maremma, where Valeria Piccini is its proudest ambassador. This skilful chef sources the best ingredients from the region and then extracts every ounce of flavour from them, as demonstrated by the cacio cheese ravioli in beetroot cream and the pici pasta “alla amatriciana”. If you’re a fan of fish and seafood, try the stew which is made using delicately flavoured fish and a cream sauce, and served with blanched seasonal vegetables and traditional Tuscan crostino. Front of house, Valeria is ably assisted by son Andrea, who oversees the well-stocked wine cellar featuring a selection of different Brunello and Barolo vintages, as well as Bordeaux-style Tuscan labels, all at excellent prices. And if you’re in company, make sure you share a good Vin Santo Occhio di Pernice from 1988 or 1989. In summer, the bistro-style Il Giardino di Caino opens on the terrace, serving simpler dishes inspired by old family traditions.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Caino in Montemerano:
1. Intimate Setting with Only Nine Tables
Caino offers an intimate dining experience with just nine tables accommodating only eighteen guests, creating an authentic and cozy Tuscan atmosphere that is rare for a two-Michelin-starred restaurant.
2. Exceptional Regional Ingredient Focus and Unique Dishes
Chef Valeria Piccini skillfully sources the best local ingredients from the Maremma region and transforms them into distinctive dishes such as cacio cheese ravioli in beetroot cream, pici pasta “alla amatriciana,” buglione, tripe, vignarola risotto, lamb tartare, and agnolotti with snails, showcasing a creative yet traditional Tuscan culinary style.
3. Extensive Wine Cellar and Family-Run Tradition
Caino boasts a remarkable wine cellar with over 20,000 bottles, including a wide selection of Brunello, Barolo vintages, and Bordeaux-style Tuscan wines, managed by the chef’s son Andrea. The family also produces their own olive oil, wine, and champagne, enhancing the dining experience with exclusive wine tastings and pairing options.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Caino in Montemerano, led by Chef Valeria Piccini, are deeply rooted in the local Tuscan Maremma region and the restaurant's own farm production. Key ingredients include:
Cacio cheese: Featured prominently in the cacio cheese ravioli served with beetroot cream, this cheese exemplifies the restaurant's focus on regional dairy products and traditional flavors.
Beetroot: Used in the beetroot cream accompanying the cacio cheese ravioli, it adds an earthy, vibrant element that complements the cheese and showcases seasonal vegetables.
Pici pasta: A traditional hand-rolled pasta from Tuscany, served “alla amatriciana” at Caino, highlighting the restaurant’s respect for local pasta traditions and robust sauces.
Delicately flavoured fish and seafood: Used in a signature fish stew with cream sauce, served alongside blanched seasonal vegetables and Tuscan crostino, this ingredient reflects the restaurant’s skill in elevating simple, fresh seafood with refined techniques.
Olive oil: Produced by the restaurant’s own farm located about 6 km away, this ingredient is fundamental to the cooking philosophy at Caino, emphasizing purity and quality in every dish.
These ingredients are significant as they represent the essence of the Maremma region’s culinary heritage, sourced locally or from the restaurant’s farm, and are prepared with a philosophy of clarity, sincerity, and respect for the product’s true quality. The dishes are designed to be understandable and authentic, avoiding unnecessary complexity while extracting maximum flavor from each ingredient.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Gran Menù di Degustazione: €210 per person (wine pairing: €120)
- MENÙ DEGUSTAZIONE CREATIVO 'L'estate': €210 per person (wine pairing: €120)
A La Carte
- Una passeggiata in Maremma: €50
- Elogio al Pomodoro con peperone crusco e origano: €45
- Trippa di Angela (1971) & Panino al lampredotto (1999): €40
- Canocchia, verbena e nervetti: €55
- Risotto con infusione di rooibos, frutti rossi e fegato grasso: €60
- Ravioli all’olio extravergine di oliva, colatura di alici e capperi, coulisse di pomodoro fresco e olio al basilico: €55
- Tagliolino bucce di melanzana, datterini gialli e scampi marinati all’arancia: €55
- Ravioli di cuore di manzetta maremmana e ciliegie: €55
- Piccione, albicocche e sesamo nero: €85
- Maialino di Cinta Senese (Azienda Biologica Aia della Colonna) insalata acida di pomodori verdi e salsa di avocado: €75
- Spiedino di melanzana con alghe e limone salato: €70
- Il Cacciucco: €75
- Cinghiale al finocchietto sulla griglia (se non ti lecchi le dita…): €75
Desserts
- Pesca e Basilico: €30
- Pistacchio, albicocche secche e sorbetto alla mandorla: €30
- More e mirtilli con mousse di yogurt e gelato al peperone e lampone: €30