14/01/2025: Restaurant without too many pretensions and ceremonies, but if you find yourself eating in those parts and want to eat really well, definitely stop there. Good food, cooked well, good home cooking, simple, but which gives you unique emotions. The real cuisine, with abundant dishes at a good price. They also offer special dishes depending on the season. The service is really well carried out, the staff friendly, but with attention to everything. Like the old taverns of the past, where chatter was also appreciated and where the innkeeper tried to make you leave happy and satisfied. The environment is characteristic, the feeling is that of entering a home and sitting down to eat with a relative, very familiar and approachable. Basically, excellent food, at really low prices, and all served by truly wonderful people. Highly recommended.
06/01/2025: I have already done a review or perhaps more than one for this historic restaurant, today I would like to try to explain the "behind the scenes"
I was there helping for 11 days because one of the pillars of the restaurant, Vasco, fell ill and is now recovering from the onset of pneumonia. When you are a customer you don't understand the difficulty of managing such a place, but as a helper you open your eyes and say how is it possible to do something like this for decades? Let's start from the kitchen, the kingdom of the cook and owner, Lidia, with those who follow her and support her at every step Carla, every day you have an à la carte menu where you can choose what is prepared early in the morning, the various sauces, the vegetables, the meats, the game, the desserts (even the desserts because here they are always made fresh) the hours it takes to prepare this and more are many, to give an example think of washing the vegetables and fruit, and the appetizers? The first ones? Second courses and side dishes? From rabbit to game, including fallow deer, roe deer and wild boar, croutons, truffles, cheeses... everything you want is here. But then the time comes to serve at the table and it's not like they are served in canteen style, they are served and presented very well, the two rooms are served by Claudia, the waitress, by Andrea the owner... you have to organize yourself, set the table, serve, clear the table and prepare again for those who will come to eat, around 40/45 seats, a whole succession of arrivals and departures, it may seem easy but it isn't, just the fact of satisfying all the customers/tables with the orders placed which, once taken, must then be passed to the kitchen, which in turn will have to manage them in the order dictated by those serving the tables and send them back to the dining room based on reservations so that everything runs smoothly... Another thing is that here is a step higher than other places it's wine, here there would be a world apart and to write for two days and I can't, this is Andrea's KINGDOM, he knows wines from all over Italy, a great connoisseur, each wine is produced with particular grapes and vines for have the best results, those who make you say I like this wine rather than that one, this aroma, this flavour... Andrea knows his stuff about these things, my partner and I always take advice from him as customers, we ask him what we would like to drink at depending on what you like (fruity, scent of wood, dry, more or less full-bodied, etc...) and magically Andrea doesn't miss a beat. The wine list here is unparalleled, the truth must be told, you can't find commercial wine... a clarification: red, white, rosé prosecco have no secrets with Andrea and I personally really like to have him explain the where, how and when of the wine I'm about to make. drink... in summary Lidia and Andrea, the owners, form a great team together with Carla, Claudia and Vasco, there must be a reason if it is a historic place (it is also found in the Michelin guide) so I invite you to try this cuisine linked to traditions and more, lunch or dinner doesn't matter, you just have to relax and taste... just say "I read Massimo's review" if you are curious to try...
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