First courses are strictly prepared with pasta made by hand, carefully pulled with the rolling pin by the 'sfogline', whose flagship are the delicious 'Tortellini' in capon broth. The menu of the main courses includes many types of meat, including the traditional rabbit out of the bones at the mill made with a hot marinate in balsamic vinegar meticulously prepared by Alessandro Rizzi. Less rich but worthy of note is the proposal for small sea food always fresh, which varies in successive seasons, however, always including the continuous raw seafood. How worthy setting for this gastronomic scene a wide assortment of sweet production that supports the demands of the most gluttonous palate. Try the tasty ice cream with balsamic vinegar, prepared by your main host, Maurizio Finelli. To the extent, the house has a wine card of over 230 labels of all vintages of the best vineyards. The carefully selected details is the main feature that distinguishes this restaurant: the spirit of welcoming and friendly owners and staff, who during the dinner care about the wellbeing of their customers and always try to meet their needs and put them at ease. Another key aspect is the environment, because this is a rustic but sweet and refined place at the same time. This is the atmosphere in every corner of the restaurant, from the room devoted to Scottish Clan style, since this is also a restaurant known for its spirits, whiskey and rum, to the large room located upstairs best for a convivial evening , for a party or a dinner. Situated in an ancient village, but very easy to reach because located just minutes from the heart of the city but at the same time close to major road arteries of communication, the Da Sandro al Navile Restaurant is a place that aims to satisfy every need. Right for this reason an evening tasting is the next goal that the two owners want to achieve. In the summer season it is very nice to eat in the veranda that will make the dishes even more delicious.
