The restaurant of our choice was full so we ended up going to Baccus - a happy change of plan, as it turned out. This is a modest, unpretentious osteria with authentic rustic cooking and a warm welcome. To start with, we had crostini - more like traditional slabs of country toast, with very flavoursome toppings. For mains, we both had pici - Tuscan pasta whose flour is made from spelt. Mine was with cinghiale ragù, my partner's with truffles. Neither of us could find fault with either dish. This was our third restaurant in Tuscany and definitely the best of the three. In addition, the local house red wine was superior to the flights we had tasted in the other, more "upmarket" places. The atmosphere was relaxed and friendly. Altogether, a most pleasant evening.