Went here with a group of twelve food professionals from Los Angeles and Europe and had an incredible experience. Mirella is unique and a true gem and will not cut corners with her pasta craft. Every two days, she makes another batch of pasta using 100eggs and 40lbs of flour along with their personal olive oil. Her gnocchi were unlike any elsewhere - silky and smooth with a beautiful goose ragu. The food is traditional, old school Marcheggian - and Maceratan. It's grandma's Italian. The place is small, authentic, unfussy and without a hint of pretense or attitude. This is a purist's paradise.
Don't visit this town without going here.