Down a small side street opposite the Palazzo Ducale, this popular restaurant is set in a former medieval convent, where frescoes grace the walls. Diners choose from such local dishes as medaglione di anguilla all'aceto balsamico (medallion of eel with balsamic vinegar), saltarelli e frittata di zucchine (lightly fried freshwater shrimp and zucchini), and petto di faraona in pane grattinata con rosmarino (breaded guinea fowl with rosemary). Reservations are recommended.
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