La Taverna
For many Perugians, a tiny courtyard down a flight of steps from Corso Vannucci is the epicenter of good dining, filled in warm weather with tables of this venerable institution. Inside, the barrel-vaulted ceilings shimmer with candlelight in evening, and the service and the cooking are similarly warm and down to earth. Everything, from bread to pasta to desserts are made in house and are typically Umbrian: Papardelle is sauced with a hearty Umbrian ragù, caramelle rosse al gorgonzola (beet ravioli with Gorgonzola) is made with beets from a local farm, and the grilled and roasted meats are seasoned with fresh herbs from the surroundings hillsides. Chef Claudio will make his way to your table at some point to ensure that everything is tutto bene.
For many Perugians, a tiny courtyard down a flight of steps from Corso Vannucci is the epicenter of good dining, filled in warm weather with tables of this venerable institution. Inside, the barrel-vaulted ceilings shimmer with candlelight in evening, and the service and the cooking are similarly warm and down to earth. Everything, from bread to pasta to desserts are made in house and are typically Umbrian: Papardelle is sauced with a hearty Umbrian ragù, caramelle rosse al gorgonzola (beet ravioli with Gorgonzola) is made with beets from a local farm, and the grilled and roasted meats are seasoned with fresh herbs from the surroundings hillsides. Chef Claudio will make his way to your table at some point to ensure that everything is tutto bene.
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