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Apulian trattoria that grew out of a family butcher shop and never really left those roots behind. Meat still anchors the menu, and the kitchen garden supplies vegetables that show up in a long procession of antipasti and fresh pasta. The wine cellar runs to over 300 labels, which is serious for a town this size. A Michelin Bib Gourmand, and there's a small B&B next door if the meal stretches, as it tends to.
The awards strongest first
- 50 Top Italy #49 · The Best Italian Restaurants - Modern Trattorias And Bistros
- Michelin Guide Bib Gourmand
One number, weighted & current 83
How we scoreThe dishes from the writeups
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Breaded capocollo
“meat continues to occupy a central role on the menu, as the excellent breaded capocollo readily attests”
Michelin Guide -
Riccioli
“such as the riccioli sampled during our most recent visit”
Michelin Guide
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