A place where you can breathe in a lot of memories, and then you can eat them. The space, the walls, the tables… Everything brings you back to its origins, in 1934. This is its third generation of hosts, but very little has changed flavor-wise or in their philosophy. Alberto Bettini is the chef and the host. He grows and breeds everything he will need in the kitchen in the land surrounding the place, just like the old times. There’s a whole rural tradition to discover in a dish of Tortellini with broth, or in a Barbera-braised veal cheek with purée and crispy onion, or in his Passatelli which are remarkably served in several versions, even with wild game.
giornalista professionista, nata in un'annata di vino buono. Ha spaziato in ogni settore, dallo sport alla politica, dagli spettacoli all'enogastronomia perché far volare in alto la curiosità è il sistema migliore per non annoiare e non annoiarsi. Se volete renderla felice, leggete i suoi libri di fotostorie, "Il tempo di uno sguardo" e "Fatti sentire"
Ristorante con camere
