Albergaccio
This renowned place offers an excellent mix of fine cuisine and rustic timbered atmosphere with valley views, and a changing roster of dishes steeped in local traditions but enlivened by the creativity of chef Sonia Visman. Strict seasonality is the key to the cooking here, but among the tasty combinations we've sampled, we heartily recommend the bavette con timo e pecorino di fossa (thin noodles with tomatoes, thyme, and aged pecorino cheese) and gnocchi di ricotta con tartufo marzolo (dollops of ricotta with shaved truffles and thyme leaves). The rollé di maiale con cavolo nero (pork involtini made with black cabbage, tomatoes, and wild fennel) and piccione sfumato al marsala con fichi caramellati (Marsala-perfumed pigeon with caramelized figs) are fine secondi.
This renowned place offers an excellent mix of fine cuisine and rustic timbered atmosphere with valley views, and a changing roster of dishes steeped in local traditions but enlivened by the creativity of chef Sonia Visman. Strict seasonality is the key to the cooking here, but among the tasty combinations we've sampled, we heartily recommend the bavette con timo e pecorino di fossa (thin noodles with tomatoes, thyme, and aged pecorino cheese) and gnocchi di ricotta con tartufo marzolo (dollops of ricotta with shaved truffles and thyme leaves). The rollé di maiale con cavolo nero (pork involtini made with black cabbage, tomatoes, and wild fennel) and piccione sfumato al marsala con fichi caramellati (Marsala-perfumed pigeon with caramelized figs) are fine secondi.
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