Loved this place. First the bread was the best of good options we've had in Italy since arriving a week ago, and the gracious host/owner Antonella told us it was made from same bread dough used to make their pizza which they are known for. Likewise their vino rossa de la casa was better than house reds we sampled in other spots this week.
I had the pasta carbonara which was delicious, creamy and perfectly al dente, and my friend had fettuccini with a Tuscan specialty sauce, chingale made from wild boar. She is still talking about how delicious it was. We are going back tomorrow for the pizza!
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