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It seems to have been around forever, but Vasco & Piero’s local fan base is still growing and its regulars are as devoted as ever – thanks to the owners’ winning combination of rustic Umbrian cooking and discreet service. The daily menu kicks off with a faintly retro selection of salads and antipasti such as beef carpaccio, ahead of excellent homemade pasta along the lines of spaghettini with scallops and asparagus. Likewise, secondi are more tasty than fashionable: think calf’s liver with sage and sautéed cabbage, beef tagliata or veal milanese. There are some “dreamy” old-fashioned desserts too. The conservative dining room is “very pleasant” with its pastel walls, watercolours and subtle lighting, although the potted palms aren’t to everyone’s taste. Still, extremely polite staff ensure that all is safe, steady and thoroughly enjoyable.
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