“Each ingredient is the fruit of one selection and research on the territory. I don't believe in a cuisine made only from great international ingredients; I believe instead in the skill of a cook and in 'alliances' and ties with producers, breeders, hunters and farmers that by intertwining make us discover our most intimate cooking thought, our taste". To say it, quoting on his Facebook page a thought, taken from his book “Cucina Madre”, is Valeria Piccini, soul of Caino, a restaurant in Montemerano, in the province of Grosseto, which for 22 consecutive years has been awarded 2 Michelin stars, one of the best “schef” - no, it's not a mistake - among the great Italian cooks.
A success that Valeria and her cuisine have based on simplicity, tradition and taste, precisely, of the territory, that of men and women who have inhabited it and have lived there for centuries. They are the dishes of Maremma - the real one, hard and magical in its colors and scents, made of contrasts sometimes sour, sometimes soft and intoxicating - reinterpreted by his inspiration and his experience, by his desire to discover and pass on.
Daughter of that land, she could not fail to refer to those who live in that land and make it live. And there could not be hunters. Here, as elsewhere, together with peasants and breeders, connoisseurs and garrison of the territory and its history. And as long as they embody its soul, its future.