Via Del Forno - FOLIGNO

The food is dreadfully cooked (especially pasta , kindness is unknown. It took an hour and an half to eat everything. The food is sometimes few and sometimes too little. Julienne cut vegetables are so poorly made that the pieces are two cm wide. The water they serve is bitter! (I think they take it from the sink and somehow they purify it . The only good thing they make is red meat but I think that is embarrassing for an Italian restaurant to be so bad!! This food is not wort 18€! I strongly advice you against it. Moreover gluten-free and without lactose food is almost unavailable. There is only pasta but it's so bad that it's impossible to take it with the fork!!!

I was traveling with a Road Scholar group from the U.S. We stayed at Hotel Italia and ate our meals in Ristorante Via del Forno,a fascinating restaurant attached to Hotel Italia. The breakfasts were excellent with personal coffee-or tea-service from the young man at the bar. We had big dinners while touring the hill towns of Umbria so our evening meals at the hotel were lighter but very good. The soups were delicious. Every evening the innkeeper, the Senora, would tell us stories about the history of the ristorante. Centuries ago it was a bakery or il forno. So the dining room has a vaulted ceiling,I think left over from the days as a bakery. A painting on the wall shows a wounded soldier who is really a woman. She was the daughter of a baker here long ago. So much history and so much warmth here:spirit of the warm bread. Loved it!

This ristorante is very comfortable, small, quiet and intimate. The wine list was extensive and excellent.

Collegato all'hotel itaiia, questo ristorante ti immerge in sapori legati al territorio e lo fa con lieve orgoglio, come è un po' il carattere della sua gente. il vecchio viaggiatore, insieme a vecchi e nuovi amici, è un po' influenzato da un menu in qualche mnodo fisso, senza possibilità di grandi variazioni. e tuttavia la qualità del cibo proposto è alta dalle bruschette semplici riscaldate con olio locale e ravvivate da un succoso e piacevole. poi ci avventiamo con coraggio in abbondanti piatti, dove le classiche corde sono straordinariamente ammorbidite con pomodori piccanti e funghi saporiti, continuiamo con brasati immersi nella salsa di uva e circondati da delicato purè. e termina con una sobria insalata di uva nera e melone.