If you want to try Parmesan specialties without breaking the bank, this is the place to go. The dining room evokes the turn of two centuries ago with its high ceilings and damask drapes, though an element of kitsch prevails. The food shines, from the classic anolini in brodo di manzo e cappone (a local variation on tortellini in broth) to the exquisite guinea fowl stuffed with prosciutto and Parmesan. Vegetarian options include a fragrant and tasty tortina di
porcini al salsa di Parmigiano (a mushroom flan with a delicate parmigiano sauce). Friendly staff and a terrific wine list add to the enjoyment.