Nestled among the trees, this rustic pizzeria-ristorante has the feel of an Italian agriturismo - a rural retreat serving up good, honest, home-cooked food. Timber beams divide the spacious dining areas, while a horseshoe-shaped bar runs around the pizza oven, giving a ringside view of the pizza chefs in full spin. There are more than a dozen thin-crust, smoky pizzas on offer, including a crowd-pleasing pancetta, taleggio and mozzarella. But it's not all about the pizza. From the antipasto counter comes good fennel sausage, chargrilled vegetables, prosciutto, olives and the freshest ricotta with flatbread and grissini. There are fat pappardelle ribbons tossed with a rich goat ragu and smoked ricotta; a classic, plate-sized cotoletta alla milanese; and whole snapper with lemon, mustard and oregano dressing. And why not linger over a pyramid of Frangelico semifreddo with roasted peaches and almond crumble?