The secret to perfect cjarsòns, Giacomo Della Pietra—the young, fiery chef-patron, together with his family, of Osteria Da Alvise—learned from his grandmother Maria, and today these herb-filled ravioli are among the must-try dishes at his contemporary trattoria, which combines the informal warmth of old mountain inns with surprisingly rigorous, authentic cooking. His cuisine showcases seasonal produce from small local suppliers and foragers, as well as forgotten traditional dishes, with a light touch. The result is handmade tagliolini with black garlic, game, confit char and cauliflower, paired with an excellent selection of regional wines. A place worth trying, and one that will reward you with delightful surprises.