This stable-turned-restaurant has terra-cotta floors, stone walls, and a wood-burning oven. Its fresh local dishes change seasonally. The farro soup has a new twist here: it is pureed and served inside a bread "bowl." Pastas might include tortelli ai carciofi e noci (artichoke-filled pasta with a hazelnut sauce) or, in summer, homemade fettucini served with sauce made from fresh vegetables and saffron. For your main course, you might try lamb in a truffle sauce. The stuffed zucchini flowers are lighter than usual, because they are baked (not fried) and filled with ricotta. The restaurant is off the Piazza della Libertà.
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