We loved the underground setting in a wine cellar, made of bricks, just off the main square, an attraction in itself. The restaurant has two cellar rooms, and the customers are quickly absorbed into the local culture by the owner, Ercole, who speaks to everyone and advises on the best choice. The homemade pasta is excellent, the meat and food is cooked perfectly, the veal steak with Porcini mushrooms succulent and we liked the distinctive flavour of Tarragon, bright and delicious. The house white (Malvasia) did the trick. Others in the group had stuffed cabbage, pici with wild boar meat and ravioli with truffle oil and mushrooms were all wonderful. The food is simple and well presented, non-pretentious food and warm service - marvellous.