"Ho bisogno di conoscere la storia di un alimento. Devo sapere da dove viene. Devo immaginarmi le mani che hanno coltivato, lavorato e cotto cio' che mangio".
Carlo Petrini
The ancient trattoria
Visit our site with desktop or laptop for more
Authentic Flavours
We still bake on charcoal and with a radiant plate cooker. Slower, more uniform cooking, in order to maintain the real taste of the dishes, as much as possible. We fry in peanut oil and we have never used palm oil.
We run the trattoria in Passo dei Pecorai for over a century. As far as possible, we do everything at home. From appetizers to desserts. We follow the seasons, with fresh and Italian products.