We ate here twice in a 4-night visit to Todi, once for lunch and again for dinner. The boards of charcuterie are amazing: for example, the Antipasti Pane e Vino, a 3-part serving of cured meats; crostini, one of lardo, one of a melted blue cheese, and a cabbage leaf stufffed with a blue goat cheese; and 3 pieces of pecorino with currant jelly and a killer smoked bacon drizzled with a balsamic glaze. It's enough for lunch on its own. But the pastas and other offerings made us go back for dinner two nights later, when we had a slice of grilled cinghiale mortadella, again with a balsamic glaze, that may have been the best dish of a two-week trip. A spiced lamb shank with black truffles and a plate of perfect tortelloni stuffed with pumpkin, dripping with lightly honeyed butter and sprinkled with poppy seeds, and we fairly rolled home.
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