For those unfamiliar with the area, Ristorante Pietrasanta can be difficult to find. But it’s worth the effort, as you’ll be delighted by the homely, rustic setting of this new restaurant—with wooden tables and chairs, and pottery. When we went, the waitress told us our main would take a while, and suggested we order appetizers. We got the cavolo nero e fegatini su crostini—toasted bread with stewed black cabbage and liver pate and Tuscan extra olive oil and the minestrone di verdure. The cavalo nero was not bad but the soup was too salty, and we had to ask for it to be diluted. Just when we were losing heart, our mains arrived. The tenderloin was flavorful and succulent, and the ossobuci con gremolada—veal shank—came in a rich tomato sauce and was a hearty provincial delight. The pizza quattro stagioni was our favorite—it had a thin and slightly chewy crust and just enough ham, mushrooms, olives, artichokes and mozzarella cheese. We ordered the lemon cake for dessert—a house specialty, and the Ostia—savory short crust pastry with fresh ricotta cheese, caramelized apple and raisins. While the former was too sweet, the latter wowed us. We’ll give this another shot.