Our specialties (click to see ingredients)

• Ricotta-vegetable mold, with seasonal vegetables
• Tagliatelle with chick peas and crispy bacon
• Chestnut-flour ravioli with mushroom sauce
• Whole-wheat pappardelle with venison sauce
• Mushroom soup
• Rabbit stew with Colonnata lard and grappa
• Pheasant breast with truffle polenta
• Semifreddo of figs with grape sauce
• Home-made almond biscuits – Cantucci
• Puff pastry with cream and hot chocolate

The structure

The walls are built of stone blocks and topped with brick barrel vaults. This space dates back to AD 1100-1200, and was originally a cellar where wine was processed, as one would expect.

One can still see the wine press in the ceiling of the bar, as well as hooks for hanging hams to cure.

The premises

These currently comprise an entryway, a bar and three rooms. The main room of the restaurant was formed, after careful restoration, from part of the cellar.

The cellar

In the other two small rooms, where the wine is kept, there are hundreds of bottles from the best Italian and foreign vineyards, waiting to be opened for your special occasions.