This eatery encapsulates the spirit of human resistance: have a project that allows you to become sentries of a territory, a point of reference, including the most difficult places to live in. This is precisely what inspired the birth of the agriturismo Alta Valle, in 2000, on the slopes of Mount Ebro. It is run by the Ferrari family who, besides the restaurant, also manages the connected farming activity with great passion. It is a mountain-like environment, with stone rooms in the sleeping area and a delightful and cosy rest area in the living area. Pleasant hospitality, starting from the aperitif with a glass of local white wine accompanied by bruschetta with mushrooms and lardo (pork back fat cured with spices and herbs), fried polenta or battered onions, goat cheese with honey. The starters include the ever-popular platter of cured meats, followed by timbale with fondue, smoked loin of suckling pig with mustard mayonnaise, warm terrines (salami with beans, tongue, liver in lace fat, pâté). Next, we have the ravioli with various fillings (meat, rabbit, basil or meatless), alongside risottos (when in season try the one with pumpkin and provola), onion and pea soups and, of other visits, tortelli pasta with sausage and potatoes. We continue with the roast pork, or the spit-roasted pork made from animals bred on our farm, or braised meat, stuffed veal breast and rabbit with olives. The desserts to finish: homemade ice cream with warm jams, biscuits with moscato and a good selection of cakes and tarts. Varied wine menu and, besides Piedmontese wines, it includes good Tuscan and international labels. Three menus, ranging from €20 to €35, offer excellent price/quality ratio.