A 13th-century olive mill has been bringing gourmands to Spello since the 1960s and still delights with its inspired use of local ingredients. Beef and lamb from the valley below is grilled over the fireplace, while ham from Norcia, asparagus and herbs from the mountains, and even beans from nearby farms show up in such pastas as cappeletti with beans and onion sauce and zuppa di faro macinato, soup with barley, beans, and cabbage. It’s hard to pass up the chance to enjoy a meal in the series of arched, low-ceilinged rooms inside, though a seat on the terrace comes with a view of small-town life.