The building dates to the 1300s, and its original stone-and-wood structure has been kept intact. (In the 1400s the space housed an important ceramics factory.) The menu, with seasonal changes, includes traditional but creative fare: tagliatelle al tartuffo (tagliatelle in a truffle sauce), gnochetti al finocchio selvatico (potato dumplings with wild fennel), raviolini di faro con asparagi (small ravioli with spelt and asparagus), and filetto alle prugne (filet mignon with prune sauce).
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