The restaurant

It was 1971 when Angela and Carisio, called Caino, opened a wine shop where they could pack salami, cheese and some cold preparations.
Since then a lot of road has been made and today it is counted among the best in Italy, renowned both at home and abroad.
The seasons with their colors, aromas and flavors, their shapes, are the protagonists of the kitchen of Valeria Piccini, an immediate kitchen with strong tastes that know of Maremma. From this magical land and from this food and wine experience one can be tempted and that is why the same oil served at the tables coming from the family production can be bought at the wine shop together with other specialties.

Born into a family of gourmands, in which my mother and my grandmother used to cook for the pleasure of everyone, I became a chef for passion, without ever having gone to a professional school. I did some scientific studies and graduated in chemistry. Soon, however, my mother and my grandmother taught me the love for the beautiful gesture and for the traditional cuisine – which I still keep in my innovations. I started cooking at the end of the 70s in the family restaurant, without any further professional experience. My mother-in-law was very helpful and in 1987 she left me in control of the kitchen. My husband, Maurizio, deals instead with service, hospitality and wines. It took great effort to get to know the “Cain” out of our little world of the Maremma, the “Camargue Toscana”, even though we had two Michelin stars. Membership in the Relais & Châteaux has helped us to make ourselves known all over the world. My cooking is simple, which does not mean non-creative, full of flavors and balance, close to «just taste». must allow our guests to experience the emotions and the love that I try to convey.

Address: Via della Chiesa, 4 58014 Montemerano Manciano(GR)

Telephone: +390564602817

Mail: info@dacaino.it

Website:Da Caino

Cain has the great merit of having made the Maremma cuisine known in the whole world in a refined and contemporary way thanks to the gastronomic sensitivity and stubbornness of the chef Valeria Piccini, now supported by the precious contribution of her son Andrea.