Our kitchen offers you i traditional Umbrian dishes revisited in a modern way also influenced by some ingredients of Sicily (mother land of the Chef).

The pasta is hand-rolled, the meats (accompanied by seasonal side dishes) are of the highest quality, mainly cooked using low temperature cooking technique in order to preserve the organoleptic qualities of the food as much as possible.

In some periods of the year you can also find fish dishes from the neighbor Trasimeno lake.

The products used are mostly of biological nature such as the Fagiolina del Trasimeno and the Roveja di Castelluccio di Norcia, all seasoned with extra virgin olive oil coming from the most important Umbrian oil mills. Read the menu e Give a dinner

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