Trattoria Latte di Luna

Frommer's Review

Opened in 1994, this friendly, easygoing trattoria has quickly captured a following of everyone from English art students to local carabinieri. To enter, thread through the wedge of outdoor tables and past the cage of Willy, a merlin who squawks "Ciao" and "Come stai?" at each passerby. Inside, brick and yellow stucco are the backdrop for your pici all'aglione (with spicy tomato-and-garlic sauce) or zuppa di pane (a local variant on ribollita, with more cabbage and no extra day of cooking, so the bread is still in slices). You can follow this up with vitello girello (thin slices of veal, with or without mushrooms) or the specialty, maiellino arrosto (roast suckling pig). For dessert, the restaurant makes its own semifreddi flavored with seasonal ingredients.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.