The
traditional cooking of the Restaurant goes back to the
year 1850, when Alessandro Bonifazi, the uncle of the actual owner and Chiara
Marconi’s
great grandfather, opened the doors of the inn which was mainly used as a rest stop for
travelers who could eat, quench their thirst, change their carriage horses and rest in the
rooms located on the upper floor.
The person, who about sixty years ago established the actual Restaurant, Alessandro Marconi, understood the potential of this structure and it soon became a reference point for all lovers of Good Cooking and the local products of the region. Some of the more particular recipes go back to that period and have been passed down from generation to generation.
All of this has led to the definite consecration of the Restaurant, which has over the last forty years, been almost always present in the most famous and widely spread national and international culinary guides, such as the Michelin Pirelli , Veronelli,, Petrus, and Touring Club guides. It has also been cited in the Osterie d’Italia (Italian Taverns), Trattorie d’Italia (Italian Inns), Viaggiare su Gomma (Travel on Wheels) and other publications.
The menu
gets its major inspiration from the use of the typical products of the region such as
beef, pork, lamb, wild boar, wild game, typical pork products (ham, salami, sausages), the
search for local truffles and mushrooms and the river specialties such as shrimps and
trout. Consequently increased attention has been directed towards the rediscovery of the
authenticity of the products adapting them to the mutated needs of contemporary cooking.
The
present owner has also introduced a selection of sea food products that
are available on the daily menu and a pizza parlor with a wood burning oven that is open
every evening with the intent of enlarging its range of offers to all gourmets.
Our wine list contains a selection of some of the most prestigious local and
regional wines, that accompany well the proposed dishes with the intention of increasing
your dining pleasure.
