This is really a gem of a place! We have stayed here a few times and the family that runs it is…read moresuper helpful and accommodating. The rooms are clean and spacious, it's really conveniently located, and the restaurant downstairs is to die for!

[Non-photo Review]…read more For full article see here: http://wp.me/pwXBH-rg The one truly hidden gem of a town that we discovered on a recent trip to Italy just happened to be a little past the Umbrian border in the far eastern reaches of Tuscany. The town is called Sansepolcro and, while it certainly doesn't look like much when you first drive in off the motorway, it has a little secret. Drive further in towards the middle and there lies an old walled city that is home to some very charming streets, some very good shopping and two restaurants which certainly deserve special mention, as the best meals we had on our trip were spent in them. One of those is Da Ventura. Da Ventura is both a restaurant and a small guest house. It is very traditional in its decor, with wooden beamed ceilings and wine bottles lining the open arched doorways. Service is wonderfully personal and professional, and we quickly learned the one rule that all the locals abide by: order by the cart, live by the cart! The wooden trolley is first rolled out at the beginning of the meal and is filled with an assortment of antipasti that will get you salivating. They also shave truffles on top of pasta on the cart if you order that for your appetizer. The cart is then pushed out again for the meaty main courses. On our visit, they were offering roasted Chianina beef, lamb and pork (by far the best of the three). The dessert selection is also presented on a trolley, and they just sort of put anything you want from the offering onto a plate for you. The neighboring table, which was made up of three Italian gentleman who were clearly locals and regulars, noticed that I kept staring at their food as it was being served especially when the waiter just decided to give one of the men the last hunk of one of roasts, and slopped about 50 ounces of meat onto his plate along with the already large portion he had served him just before. While they were sipping on Vin Santo with their desserts, they asked me if I had tried it before, and told the waiter to give me a glass on their tab. The whole meal had that wonderful feeling throughout, and we really felt at home there even though our Italian left much to be desired.