This restaurant occupies a 17th-century olive-press building with modernized interiors, a lovely garden terrace with stunning views across the valley, and a stony medieval room below the Hotel Fontebella. Specialties include tortelloni frantoio (ricotta-and-spinach-filled pasta in a sauce of creamlike mascarpone cheese, sausage, and sage) and stringozzi paesani (homemade thick spaghetti with tomatoes, artichokes, and a pinch of hot pepper). Secondi are dominated by the house tenderloin steaks and grilled meats, best eaten with mushrooms or truffles, and the wine list is practically a book.