Perbacco has for ages been on the Umbrian list of Slow Food restaurants, so we made a bee-line for it. We were curious about the famous Cannara red onion recipes, and therefore one of us had the onion soup, which as a previous reviewer has remarked is very thick with onions and cheese and only had a little broth. However, the onions were excellent. The other entree was carpaccio of Chiannina beef topped with shaved parmesan and rocket leaves, one of the best carpaccios ever. Tagliata di manzo with three sauces and vegetables cooked in a bag were also very good. Service was a bit slow with the owner working to his pace. We decided to skip dessert as we were tired by then.
The decor is worth mentioning ... it is offbeat and lovely, with Fornasetti plates on the wall too. It is interesting also to watch the lady chef making pasta dough, cutting and cooking it, on a table in the dining room. We sipped the Sagrantino Di Filippo 2009, which is 15.5% alcohol, it is certainly a good bottle to buy if anyone comes across it. Park before crossing the bridge over the Topino River, and beware of the mosquitos and insects on hot days.
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