Great place to explore authentic local food(no, the name is not greek, it is etruscan). A welcoming family business, where father tenders the guests and the son is a chef working in the kitchen. It was a great prosciutto as well as some local antipasti mix from the area, including sweet carrots that takes 15 days to make! Pastas were fantastic including ragu of wild bore, pistachios and pecorino etc, ravioli filled with special filling. Highly recommended. All desserts are home made. We tried tiramisu and chocolate mouse- superb! Friendly, attentive service. Understated, humble quality place!
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