They call it ‘Cucina con le radici’ (Cuisine with roots) and you only need to cross the threshold to understand why: a small, lively restaurant with warm colours, which gets very busy, especially in the evening, when booking is essential. The menu is simple, featuring just a few carefully planned dishes, mostly vegetarian, where seasonal freshness is paramount. Every recipe releases authentic aromas and genuine flavours, while leaving room for creativity: such as the variations on pumpkin, with oven-baked Mantovana and Hokkaido julienne in a sweet and sour sauce, caressed by tamarind cream and little cubes of blue goat's cheese. A combination of textures and aromas that tells the story of the land with elegance and creativity.