Ristorante Il Bersaglio
Tucked just inside the old town walls on Via Vitelli, Il Bersaglio has been serving honest Alta Valle del Tevere cooking since the 1960s and remains the restaurant locals instinctively name when asked where to eat properly. The menu changes with the seasons and the truffle, and the pasta is made every morning by hand in the kitchen.
What to order
Start with the Antipasto Umbro – a board of cured Mazzafegato sausage, local salumi and bruschetta rubbed with truffle paste – then move to the Stringozzi al Tartufo Nero, the thick hand-rolled pasta with black truffle that is the regional signature dish. In autumn, the Tagliatelle ai Funghi Porcini uses mushrooms foraged from the Apennine slopes above Bocca Serriola and the depth of flavour is remarkable.
For a second course, the Piccione in Umido (braised pigeon) is a polarising but authentically local choice; the Tagliata di Chianina, sliced Chianina beef from the Tiber Valley farms served with rocket and shaved Parmigiano, is the safer crowd-pleaser. The house Colli Altotiberini Rosso pairs well with either.
Atmosphere and booking
The dining room is unfussy – white tablecloths, terracotta floors, framed prints of old Città di Castello – and the service is warm without being theatrical. In summer a small terrace opens onto the side street, which is quieter than the main piazza restaurants and catches the evening breeze.
Booking is strongly recommended for Friday and Saturday evenings and for any Thursday when the weekly market draws visitors into town. The restaurant is closed on Tuesdays.
Ristorante Il Bersaglio on video
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