The dishes that represented the milestone of the ancient cuisine have all remained, from ‘pici all’aglione and tomato sauce’ (in Sarteano the sauce is called “sugo”, ed.) to roast beef, from meatloaf to tripe, from cod to tiramisu.
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In 2024, they doubled their space, evolving and expanding their dining offer.
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Walking in feels like stepping back into medieval times: everything is ancient and atmospheric, from the restaurant’s name and façade to the dishes prepared with the creativity and experience of chef Renata.
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