Typical Umbrian bread without salt, toasted on fire, with olive oil on and also garlic if needed.
We propose it also with:
Truffle, lardo di colonnata (colonnata fat), pachino (small tomatoes), mushrooms, beans and so on.
Our woods are rich of them, every season has its fruits:
July/August, il Bianchetto (White Truffle)
October/December, il Re (The King, white truffle of Fabro)
During the rest of the year we have Black truffle.
Following the tradition we offer Tagliatelle, Umbrichelli (small Umbrian), Pappardelle, Strozzapreti and Gnocchi on Thursday.
Everything is fresh and made by hand by an artisan laboratory of Fabro.
Umbria is land of "norcineria", the art of breeding and working pigs.
Salted ham, pork or wild boar sausages.
On Easter we serve "capocollo" together with cheese pie. Pecorino and Caciotta are our cheeses.
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Lamb, chicken, beef, veal, pork.
Chops, sausages, steaks, skewers and fillet.
The meat is cooked on fire with beech or oak-wood, because even wood is important to prepare good grilled meat.
A classic Tuscan dish, but also because the umbro prized Chianina cow lives in our area, (Chiani Valley is situated precisely where our restaurant).
Not always available because of the low production of this meat, we propose an alternative meat breed Black Angus cattle meat tender and fragrant taste from Kansas.
The offer in two cuts: Cutting costs, which are unlikely to weigh less than 700gr, and cutting dilombo here we come to 1.200gr. The meat served strictly blood.
Roast-beef, "we use high-quality Argentine meat".
It is called "tagliata" (cut) because the fillet, after being cooked on fire, is cut and garnished in several ways:
With rocket and rosemary, colonnata fat and also truffle.
Even the entrecôte comes from Argentine and it is served with herb-butter and everything is done by our chef.
Dry sweets, fruit tarts, "granny’s pies" and “tozzetti con vinsanto” (typical biscuits with typical sweet wine).
Moreover we offer classical tiramisu, crème caramel, or zuppa inglese, everything handmade.
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