The restaurant consists of 3 dining areas - the main room houses a large wine cellar and some communal tables - there's a small room which we're in that leads in one direction to the kitchen and onward to a much larger dining area.
There menu has a mix of traditional and modern but they all are made with the same ethos - seasonal and local. It's interesting that the owner and sommelier Flavia Boffa was also Italy's first female truffle judge.
Musetto di Vitella cotto fondente funghi porcini ed emulsione di aceto
Musetto di Vitella is veal nose/face and it's been cooked under liquid. It's served topped with thick slices of sauteed fresh porcini and accompanied by a vinegar emulsion. A wonderful aroma came off this dish, full of the fragrance of porcini. The musetto was extraordinarily tender and had excellent flavour.
Insalatina di coniglio, verdure di forno e fegato grasso affumicato
Prima taglio di Vitella cotta rossa, servito freddo, fagiolini e pomodori
First cut (or nut) of Veal cooked pink, served cold with baby beans and tomatoes. Delcious, tender with excellent flavour - the salad of perfectly cooked beans and properly ripened tomatoes was the ideal match.
Parmigiana di Melanzane
Eggplant parmigiana - Paalo is a proper meat eater but he could happily eat this every day.
Selezione di Formaggi
We'd been staring at the cheese cupboard all through our meal so it was no surprise we decided on a cheese plate - an excellent selection - from soft goat and sheep cheese to harder cooked cheese, it was a delicious trip around the cheese of this area
Once again we've been thoroughly impressed with the food and we will certainly be returning.
Ristorante Osteria La Libera
Via Elvio Pertinace, 24
0173 293 155
Lunch - Tuesday to Saturday - 12 to 2.30pm
Dinner - Monday to Saturday - 7 to 11pm
Open every day in October.
Always check the website for opening hours.