Cibus

Cibus Review

Amid the vaulted stone archways of this humble but elegant osteria (tavernlike restaurant) in the old city sit rows of bottles and books devoted to the worship of food and wine. It's no wonder, then, that the food is so good: after an antipasto del territorio (sampling of local meats, cheeses, and other delights) comes lasagne di pasta fresca con cime di rape (with bitter greens), and then perhaps an arrosto misto di capretto, capocollo, e salsiccia (a mixture of roast meats, including baby goat and sausage). For the more adventurous: braised horse meat in ragù (a tomato-based meat sauce).