An old stable is now an unusual and inviting dining room, with just eight or so tables on the main floor and a few on a balcony above. The setting seems almost theatrical, and the two friendly proprietor-brothers give the town’s famous pecorino cheese the star treatment: crespelle al forno ripiene con zucchini e pecorino fresco, baked crêpes filled with zucchini and young pecorino cheese; verdure grigliata con pecorino, a nice assortment of vegetables topped with shaved cheese; and mixed pecorinos with honey and walnuts. Several hearty homemade pastas, some with sauces of cinghiale (wild boar), and grilled steak and pork also show off the local bounty.