For over thirty years, the Bravaccini family has managed this popular gastronomic stop-off for travellers and locals, situated near the exit of the E45.
The quality of the ingredients and local produce are the secret to the success of their dishes, based on traditional recipes from San Piero in Bagno. You can start with oven-baked schiacciata bread and Tuscan, Umbrian and local salami, bruschetta with porcini mushrooms, lardo, pigeon and rabbit livers, cheese and onion. Then, follow this with hand-made pasta, tagliatelle with wild boar ragout or potato ravioli. The oven roasts are the pride of the restaurant: rabbit, pigeon, lamb and pork knuckle, accompanied with seasonal vegetables. On Wednesday, market day, we prepare traditional dishes such as tripe stew and cod with leeks.