I would confirm the one other review posted by jonnywhitman. Manfricoli with fave, pancetta and pecorino is indeed worth going there for. Don't bother with them in plain tomato sauce. In nearby Umbrian towns virtually identical handmade pasta goes by many other names, such as strozzapreti, ceriole and umbricelli. There are other good dishes on the menu here as well. The cinghiale (wild boar) stew was delicious, and the profiterol and tiramisù were excellent desserts. We enjoyed the ambiance, with its medium sized rooms, vaulted ceilings and warm colors, but it could be improved with larger and less casually placed pictures on the walls.
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