Simple but savory fare and a menu that varies weekly characterize one osteria with two locations run by two brothers, Paolo and Roberto. Specialties include truffle tagliolini, and stuffed pasta, such as Gorgonzola-filled fiocchetti, or pear- and parmigiano-filled ravioli with a saffron butter sauce. The extensive, meat-rich second-course dishes are paired with creamy polenta taragna (made with cornmeal and buckwheat flour) or hand-cut fried potatoes. The dessert
menu changes daily, with in-house cakes, tiramisu, and crostate (fruit tarts) reflecting traditional tastes and seasonal availability.