Restaurant manager: Mauro Cammarota.
Ravioli (kind of stuffed pasta) seasoned with walnuts; “cappellacci del brigante” (literally named “the shabby hats of the brigand”); baccalà (stockfish) in the “carrettiera” (carter’s) manner; “scottadito” lamb (served hot from the grill). The fresh pasta is daily made in the restaurant’s kitchen. Wines: regional labels.
Elegant and rustic at the same time, the restaurant is located in old wine-cellars dug into the tuff. Wide equipped courtyard.