Ristorante Pizzeria La Luna Piena In Spoleto

08/01/2025: Excellent restaurant in the center of Norcia. The mixed cold cuts and cheeses are delicious. The chickpea soup and the paccheri with sausage, cauliflower and pecorino are excellent. The desserts are also good. Warm and welcoming atmosphere of a very well furnished restaurant in an attractive way. The owner is precise and friendly. Fair prices. We will certainly be happy to return.

15/11/2024: I have just returned from Norcia where I played a 4-day bridge event held in a large local hotel where I was supposed to stay full board. Not having found a free place in the main office was my luck because I independently settled in an excellent nearby facility, among other things adjacent to this gem of a restaurant. After having had dinner on Sunday evening based on local delicacies (pate crostini and truffle stringozzi, both sublime accompanied by an excellent house Montefalco) I didn't miss any appointments until Wednesday evening, tasting many different dishes and delicacies, humming, under my breath and with my mouth closed, "this or that is equal to me".... in front of all excellent dishes!! Let's move on to the creators now: Mrs. Giovanna, lightning in the Service as well as at the checkout (incidentally the quality/price ratio is excellent), visibly knows how to manage a room and the different needs of the customers obviously equally different from one to the other. I must have made it easier for her in terms of loyalty by receiving attentive and professional treatment to which I added the confidence and a touch of affection that I hope I deserved regardless of "continuity". In the kitchen, chef Riccardo:....what can I say? We are talking about a man in love with his profession who shared his skills with me, a 70 year old left alone due to the pitfalls that life presents, illustrating to me, at my request of course, the techniques used to compose certain special dishes (slicings made low cooking with heavenly aromas - the correct use of truffles, the caliber in the preparation of liver pâté etc etc etc). I underline this because some chefs keep every iota of their techniques to themselves, jealous of their knowledge and the resulting creations. Not so Riccardo who, to the traits of a reserved and not at all intrusive man, adds the generosity of a valuable professional. Dear readers, I understand that you are tired of this "editorial" but the Last Supper deserves it as it deserves your patience and a subsequent visit