A typical restaurant directly managed by Filippi Raffaele and his wife Maria, offers wholesome dishes and recipes that are handed down from father to son since 1898.
A paper full of dishes, from the prized black truffle of Norcia porcini mushrooms collected from both the owner, are also organic foods of the National Park of Monti Sibillini, a place suitable for vegetarians, which find a wide selection of dishes made with The garden products Raffaele.
A paper full of dishes, from Try the goodness of the meat to keep the grid. The wide selection of cheeses Norcia skillfully combined with honey and dried fruit of Norcia, all to match the best white and red wines that can offer traditional Umbrian
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