OLD SAN JUAN. Franco Seccarelli has cooked for multitudes since he opened his acclaimed restaurant in 1989. Patrons from Pavarotti to Jacques Pepin to a host of local and international dignitiaries have eaten from an impressive spread of Umbrian cuisine. Traditional preparations combine with local ingredients in creations such as the pasta e gandules: a take on pasta e fagioli but using the very popular homegrown beans. Seasonal white truffles are used in a variety of preparations such as the melt-in-your-mouth spinach ravioli.

Sun-Wed 6:30pm-11pm; Thu-Sat 6:30pm-11pm, Noon-3pm

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