Trattoria Amerigo 1934

Eighty years ago, Amerigo Bettini opened this trattoria, which is now expertly run by his grandson Alberto. The interiors and rustic furnishings have remained as they were originally, while the kitchen has evolved over the years, taking a more creative direction but without losing its hallmark simplicity and tradition. Fresh produce from the kitchen garden, henhouse, woods and fields are the signature ingredients on the menu served at this elegant trattoria with a charming rustic atmosphere. Some of the dishes only stay on the menu for a few days, others for months; it all depends on the rhythms of nature and the changing seasons. In autumn, the restaurant serves up specialities made from white truffle, including muffin-style tigelline, tortellini pasta or strips of truffle omelette. True to tradition, the menu also features classics such as tortellini in broth, or hand-drawn tagliatelle in ragu sauce. Other irresistible options include the lasagne with Altedo asparagus and 48-month-aged Parmesan, or twice-cooked Mora pork served with mini onion tartlets. The desserts are simply exquisite: ricotta mousse with saba (grape syrup) or ice-cream with traditional balsamic vinegar.