Thanks to the favourable geographic position of Sovana, which has inspired a cuisine that incorporates the gastronomy of regions like Umbria, Tuscany and Lazio, and the dedication of our chef Renzo Sanrarelli, the first chef to participate in the 0km project, Ristorante dei Merli in Sovana today offers diners a traditional cuisine made with the best local products. All our pastas are homemade and include tortelli, pici, fettucine and pappardelle served with simple sauces that have been infused with the herbs found in the Maremman hills. The meat from Cinta Senese pigs, piglets, Apennines lambs and beef are all sourced from local farms, grown almost wild in large plots of land. Even the butchers used are local businesses that guarantee only the best products. The game, from wild boar, to hare to deer, are all caught in special hunting territories in the area and sold by locals. The traditions of our cuisine call for vegetables such as asparagus, porcini mushrooms and salad greens to be used only when seasonal. All other vegetables and legumes come from local gardens. The lentils, chick peas and above all Sorano Cannellini beans are all DOP products, which assures their high quality. Amongst the cheeses, always locally made, are fresh and aged pecorini, while the salt cheeses and ricottas are made with a mix of cow and sheep milk or just sheep milk.