I've eaten here at least 20 times since 1996, and have never, ever been disappointed. Sant'Angelo in Colle is one of the most stunning view points in all of Tuscany...you can see for tens of miles in every direction from here, and in every direction is fabulous countryside, covered with acres and acres of olives and grapes. Wow.
And tucked away in a small corner of this tiny village is a fantastic, modest place serving the best of Montalcinese/Tuscan chow: homemade pastas, wonderful grilled meats, and tasty vegetables. I will say that, back in the 1990s, this place was even better when a woman named Laura was in the kitchen, she was a very talented cook who introduced me to some rare specialties of the area including pancetta al forno...I don't ever see it on the menu anymore, but I think if you called ahead, maybe they would do it...worth the effort.
Anyway, try the pici (pinci), a hand-rolled spaghetti native to this area of southern Siena province. It is served in a number of ways, and I've tried 'em all, but really love the version with red pepper oil, but that is not on the menu these days, so ask for it. Also the version with breadcrumbs called briciole, and the tomato/garlic version called "all'agliona". You can also get it with different meat sauces including wild boar.
Try the grilled meats, or the stewed cinghiale (wild boar). I really like the fillet with green peppercorn sauce, though in the Laura-era, it was more thickly cut, and more delicious.
The house wine is fine, but you are in the middle of Brunello country, so try a Brunello, or a Rosso di Montalcino instead. Well worth the extra bucks.
This place is only 15 minutes outside Montalcino, maybe an hour south of Siena, so if you are in the area, do stop by. You can make a sidetrip here from your visit to the Banfi Castle down the road, or if you know the right backroad, check it out after a visit to Sant'Antimo. You will not be sorry!
If you own or manage Il Pozzo, register now for free tools to enhance your listing, attract new reviews, and respond to reviewers.