"A relatively simple menu and a familiar service, very good, simply prepared dishes still well balanced and well maintained in flavors and spices. We went for the standard tasting menu as many others reported when we as an Italian, trained in multi-course meals since early age, comfortable. Since we are good in our Middle Ages, the tasting of first courses, which was somewhat less plentiful than a complete dish was a blessing in disguise: it lets us come to dessert in good enough shape to enjoy it fully. The price was very good, especially considering that water and wine are included, and the manager even drank us for drinking too much water and to litres, good red wine. We especially enjoyed the farm to fork (zero-km distance) flattening of goat cheese and sausages, from the shop over the street, and the first two courses: grease succinne wide infusions in rabbit meat sauce and agnolotti (small bovine filled ravioli). One of the second courses, grilled Steak Tagliata (ground) was good, but less different than the rest when the grilled vegetables on the side were fresh and very tasty. Desserts were top: we had handmade cream ice cream affogato (dried, soaked) in Bicierin (a sweet coffee with chocolate and liqueur), Tangerine sorbet and a cream pudding (dink of Crème caramel without caramel) flavored with local typical Crumiri biscuits. Worth the detour, with all means"
