This is where Anthony Bourdain visited during No Reservations. The most memorable dining experience to date. Make sure you have them pick the wines for each course. Agnolotti as a flavor bomb in tiny pockets. The mixed herb salad fresh from the garden surprised(even more impressive is we saw them pick all of them while we enjoyed drinks on the patio, also spent time with them learning about each herb and tasting them fresh). You must do the Culatello(18, 24, 36 month) and Parmigiano tasting(red cow, white cow) to truly understand flavor changes with time, grazing conditions, etc.