Il Panciolle

Frommer's Review

The flagstone terrace out back is scattered with tables in summer, lorded over by a spreading pine, and affords a panorama of rooftops that spills into the valley below. Inside the stone walls, under wood ceilings, you can hear the meat of your secondo sizzling over the large open fire. This former cheap trattoria has lately put its waiters in suits and nearly doubled its prices, but the cooking remains excellent. The strangozzi alla montanara is topped with minced veggies and a hint of peperoncini and the spaghetti al rancetto is served in a marjoram-scented tomato sauce with pork cheek (like bacon). Put the open fire to good use for your secondo and order carne alle brace (grilled meat) -- the spiedino misto gets you a sampler of sausage, steak, lamb, and beef filet flavored with bay leaves. Vegetarians might enjoy a grill of the smoke-cured cheese scamorza, and anyone too stuffed to move afterward can rent one of the fine doubles upstairs.

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.