Started as a small piadina and bocce game eatery in the 1960s, it has since transformed into a full-fledged restaurant. Recently renovated, it lends itself to all kinds of occasions: from a small snack of piadina sliced meats and cheeses, to a full lunch based on local and seasonal products. Fresh pasta is handmade; cappelletti and tagliatelle, for example, are prepared fresh daily with a careful selection of meats for roasting and barbecuing. Ability to accommodate up to 60 people inside and then space out in summer on its cool outdoor porch surrounded by greenery.