We don't call ourself "a Restaurant" because we are not open to locals, but we believe we could compete well with most of them in terms of flavours. :)
And there's even more..
Tranquil, soft, detailed, reserved, informal.
To feel good at the table is not only a matter of what you eat. It's also a matter of how you feel.
The light is soft, we set up the table in a minimal way to show the wood of the tables and to maintain a countryside atmosphere. The centerpiece is of aromatic herbs, the candle resting on pebbles, the handcrafted olive wood under bottle, the cloth napkin, the rustic chairs with a comfortable cushion.
Music is themed for every night,from the Italian singer-songwriters of the 60s to the great Italian hits of the 80s, up to the "best" English songs such as the Beatles or Elton.
We are sure that a song will evoke you a memory, an emotion, and maybe you will hum a line under your breath.
Craftsmanship has the added value of people, we believe in it.
All the main produce you will eat come from our gardens or from the food artisans of Umbria we personally know.
Artisans are driven by Passion for their produce, they're the first to proudly eat it.This is worth more than a certification.
To network with the local economy is one of the biggest form of sustainability, and you will be part of it.
We'll do everything to tell you the artisans' stories.
Ours is a cuisine which is delicious but healthy: no excesses of fat in cooking and with generous portions that reflects the quality over quantity philosophy.
The goal is to make food that tantalize your taste buds without weighing down the holiday.
*it can slightly change due to produce availability and season
Oil tasting: Marfuga, from Spoleto First course: Bringoli (fresh pasta no eggs) with cherry tomatoes pesto and seasoned cow cheese Main: Pork fillet with aromatic herb breading, Marsala sauce and zucchini Dessert: Millefeuille with fruit cream
Oil tasting: Decimi, from Bettona First course: Tagliatelle with tomato sauce and barbozzo (bacon) Main: Soft egg on a cannellini beans cream and truffles Dessert: Chocolate cake with a mint sauce
Oil tasting: I Girasoli di Sant'Andrea, our neighbors First course: Caserecce (dried short pasta) with pesto of basil and zucchini, toasted breadcrumbs with herbs Main: Sweet and sour beef loin with potato and cheese pie Dessert: Meringue with a raspberry jam
Oil tasting: Our olive oil First course: Casoncello with ricotta and spinach seasoned with oil, sage, hazelnuts Main: Cockerel marinated in lemon and citronette sauce; red and yellow peppers Dessert: Bavarian dessert with fruit
Oil tasting: Batta, from Perugia First course: Gigli (fresh egg pasta) "Norcina" (with sausages, ricotta and cream) Main: Milfoil of zucchini and caciotta cheese Dessert: Tiramisù
Oil tasting: Cent'Umbrie, close to the Trasimeno Lake First course: Fusilli (short dry pasta) of spelt with pesto of roasted aubergines and hazelnuts Main: Tagliata of chicken breast with honey and mustard sauce and potatoes Dessert: Sbriciolata with chocolate
Oil tasting: Le Pietraie from Città di Castello First course: Paccheri with tomato sauce (ancient variety Cesare) and a basil sauce. Main: Veal belly on apple and licorice puree; sweet and sour red onions Dessert: Ricotta cream
We have a fixed menu-of-the-day, with dishes always different.
Three courses plus the tasting of the best olive oils from Umbria:
If you want to change a dish, you can do it the evening before for the evening after.
A vegetable menu is available for vegetarians or vegans (with main courses based on umbrian legumes such as chickpeas, beans and lentils). It has to be request at the moment of the booking.
We manage various allergies (let us know in advance), except from gluten-free,for two reasons: gluten and wheat produce are very frequent in our menu and, since ours is a very small "restaurant" service that prepares only for overnight guests, we don't have the resources to create a personalised entire gluten-free menu.
Wines from the land.
Made by local farmers.
This is the philosophy we propose you.
Wines from small wineries that work mainly on the grapes, rather than on the chemical techniques in the cellar.
Coffee from Umbria (isn't it incredible?), cappuccino (even with veg milks), americano.
Our cakes: with apples, with almonds, with chocolate.. or, our delicious biscuits with wholegrain flour and flakes of dark chocolate.
Bread: rye flour, type 2 flour; both as the perfect base for our homemade "nutella" (much healthier), or artisanal jams. Yes, we have butter.
Homemade (yes, homemade) Yogurt with different types of muesli and cereals. You can add local honey or fresh fruits (often from our trees).
The real apple juice with real apples (not concentrates), organic and delicious.
Are you used to a (not so italian) "savoury breakfast"?Try our "countryside breakfast"with fresh Pecorino Cheese, Prosciutto (ham) or Bruschetta with Tomatoes from our garden. "GranPa's Breakfast" an ancient recipe with good stale bread, hot milk and cane sugar.