Desperately looking for a place on one of the top trufle week-ends, we came to this place by mere chance, following a sign seen along the road: the warmth of the place and of the welcome made us stay for dinner whilst still short of a room (the rooms were being refurbished). Delightful discovery: battuta balls enrobed in nuts, slow cooked tongue: a delicacy and the finest raviolis ever, stationed with ... acciughe eggs of course. The gentillessa of the she owner is up to the quality of the cooking of the he owner. Only reservation: do we really want this gem place to be discovered by too many?
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