Chef Aimo Moroni and his wife, Nadia, made history in 1962 when they launched what became their venerated Michelin two-starred restaurant. The affable 81-year-old Aimo, today a regular dining-room presence, has passed the torch on to his daughter, Stefania, while chefs Fabio Pisani and Alessandro Negrini oversee the kitchen. Their elegant, regionally inspired Italian menu includes sweet rhubarb ravioli as well as “Etrurian” soup with vegetables of the season, legumes, whole Tuscan farro wheat, aromatic herbs and dried wild fennel flowers. The fine-dining restaurant swings to the pricier side of the spectrum but is worth every euro. Aimo Moroni added the spring onion spaghetti to the menu at his restaurant approximately 40 years ago, and it is still a highlight of any meal there.