The experience begins with appetizers, where torta al testo, the queen of Umbrian tradition, is a must—perfect for enhancing carefully selected cured meats and cheeses. Then come the first courses, featuring strictly handmade pasta: tagliatelle, agnolotti, ravioli, to be paired with your favourite sauces.
read more >Tag: tagliatelle
One of the restaurant’s true strengths, however, is its outdoor space. In the garden at the back, with the arrival of the warmer months, guests can enjoy lunch or dinner immersed in one of the most evocative views of the Valtiberina, among the hills surrounding Monterchi.
read more >
The Sagra del Prugnolo is exactly that: traditional cuisine, territory, and a program designed for everyone—from families to those simply looking for a different kind of weekend.
read more >
Innovation comes from listening and curiosity: ravioli with pears and pecorino cheese, prawns and pistachios, burrata and mint are just some of the creations born from experimentation.
read more >
The second courses enhance tradition: sliced meat, lamb scottadito and traditional roasts (goose, duck, chicken and lamb, etc …), coming from farmyard animals raised with care.
read more >
The people of Sarteano affectionately call it ‘Tripola’, and when in the last issue I spoke of it with emotion and affection, calling it ‘home’, I was referring to the family atmosphere that reigns within these ancient walls in the center of the town.
read more >