Elegant and refined, with a relaxed atmosphere, one feels at home when dining at Giandomenico Caprioli's place. The Fassona tartare, and the seared scallops with cured pork cheek, white polenta, Italian clams, and black truffle sauce definitely open the stomach. And speaking of truffle, try the potato gnocchi with fava beans, ham, cheese fondue, and black truffle. Among the classics, the revisitation of cacio e pepe with burrata and spring onion has been on the menu here for years. The "Giandoiotto," a vanilla hazelnut chocolate mousse served with hazelnut ice cream is the perfect way to end the dinner. The great added value of the restaurant is a fabulous winery, masterfully crafted by Emanuele Berselli, one of the greatest wine connoisseurs encountered in our extensive travels abroad. There is good research and a selection process that has few equals in Italy, too. Of great depth, touching vintages dating back to the 1950s; brilliant and courageous choices. Perfect service.
