Albergo Delle Notarie

Housed within a hotel in a centrally located park, this attractive restaurant with its own private entrance boasts fine views of the surrounding greenery through its large windows. The cuisine is both regional and imaginative, often combining influences from Emilia and Campania (chef Ciro Sieno’s native region), as demonstrated by the tortello pasta filled with a Neapolitan ragù and the cappelletti filled with minestra maritata. Vegetarian options also feature alongside the meat and fish dishes on the menu.

Situated at the entrance to the historic centre, this restaurant now has a new owner, who is nonetheless assisted by the old management team front of house. The cuisine here includes traditional and creative fare, both on the tasting menu and the à la carte, in dishes that are generously portioned and beautifully presented – you’ll also find a few fish options. Care and simplicity are the principles that guide the young female chef who arrived here with the new owners.

Surrounded by verdant landscapes, this attractive restaurant with a pleasant outdoor dining space is functional in style due to the use of simple materials such as wrought iron and wood, and as such boasts a distinctly minimalist style. A continual quest for cuisine that is both contemporary and rustic in flavour is reflected in owner-chef Vezzani’s reinterpretation of local recipes, which he enhances with interesting combinations and produce grown in the restaurant’s own biodynamic kitchen garden. The restaurant offers five surprise tasting menus: “Gli Intramontabili” (a tribute to the region

A bulwark of traditional local cuisine, this trattoria serves antipasti such as erbazzone (a savoury pie), fried gnocchi and charcuterie, followed by fresh pasta (the cappelletti in broth are excellent), a choice of boiled and roast meat dishes, plus a selection of desserts. Chalked up on a blackboard by the entrance, the daily specials are also classic in style and vary depending on whatever is available in the market that day. Booking ahead is recommended!