Although the carpaccio of beef served on a bed of lovely fresh greens was delicious, the pasta on the daily menu was the second time in two days that we ran into a flavorless sauce. Small tubes of pasta (sedanini) were served with rancetto (a local pancetta) that wasn't bad but a "sauce" of tomato, red onion, and cubes of eggplant that once again had had their flavor boiled away. Except for decent oil, there just was no flavor in the dish. Again, as in our experience in Gubbio, there was nothing in the description of the dish that gave a clue to its preparation, so we've no idea how to avoid them in future. We certainly have never met such dishes in 30 years of travelling in Italy.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.