True Umbria - Cooking at Your Villa

We are very proud to offer to our guests an “authentic Italian country holiday”, and food and wine are certainly a big part of it. We have selected the best producers in the region, and the ingredients we use come exclusively from there: Animals are breed in the wild and vegetables, olive oil and wine are produced respecting old traditions. We hope that during your stay there will be plenty of opportunities to taste these organic products.

Here are some of our favourite menus of traditional italian cuisine. Specialities are available according to the season. If you have any special request, please let us know. Most menus have a first antipasto course, followed by the entree, a second course, then a side course, ending with dessert, tea and coffee.

Recipes recommended for kids are indicated with K
Our favorite recipes are indicated with F
Please advise on any food restriction or allergies in advance

Most times we use everything seasonal, but sometimes we freeze our beautiful ingredients and save it for the future. Please let us know if this is a problem for you

Pick one appetizer, one main and one dessert and your meal is Euro 35 per person. Add a main, and it will be 40.

Recipes that include seafood, porcini mushrooms, wild asparagous or truffles are + 5 Euros per person
House wine included. If you want a special / different wine, please let us know.
You must book at least 2 meals with a minimum of 5 + 5 people

– Mixed toasted bread with seasonal toppings (bruschetta) F K
– Toasted bread with melted mozzarella and olives (crostini)
– Toasted bread with porcini mushrooms
– Bread and tomato salad (panzanella)
– Mixed deep fried vegetables italian style (incl. mozzarella, zucchini flowers and vegetables) K
– Italian “antipasto”
– Mixed grilled vegetables
– Quail eggs with wild asparagus
– Quail eggs with truffles F
– Grilled Porcini mushrooms
– Mixed wild boar salami and prosciutto and cheese
– Testo style pizza stuffed with prosciutto K
– Seafood salad

– Roasted chicken K
– Chicken with peppers (spezzatino)
– Chicken with olives and herbs (cacciatora)
– Rolled meat with ham and cheese (saltimbocca) K
– Scaloppina with lemon sauce
– Fowl cartoccio style (baked)
– Baked pork (porchetta) F K
– Wild boar cacciatora style (with olives)
– Venison with olives and rosemary (stew) F
– Vension BBQ F
– Baked venison leg
– Pork steaks and sausages
– Baked spigola fish
– Sword fish “acqua pazza” (with tomato sauce)

– Home made apple pie K
– Sweet cooked cream with black and red berries (panna cotta)
– Creme caramel
– Fruit salad
– ice cream K
– Pastry with cream (millefoglie)
– Tiramisu cake with strawberries (or other seasonal fruit)
– Zabaione cream F
– Home made Orvieto style cake (torta orvietana)
– Lemon sorbet
– Traditional umbrian cake “cicerchiata”
– Home made ricotta cheese pie
– Fruit cake (crostata)
– Semifreddo F

– Spaghetti pasta with butter and parmesan K
– Spaghetti with tomato sauce, parmesan and basil K
– Spaghetti with giant shrimps and tomato sauce
– Rigatoni pasta with egg and bacon (carbonara)
– Fettuccine pasta with truffles F
– Fettuccine pasta with wild boar sauce
– Fettuccine pasta with venison tomato sauce F
– Fettuccine pasta with wild asparagous
– Pasta stuffed with black truffles (ravioli)
– Lasagna with tomato and meat sauce
– Vegetarian lasagna
– Special “poor” pasta with porcini mushrooms (umbricelli)
– Pasta soup with beans (pasta e fagioli)
– Risotto with porcini mushrooms
– Risotto with vegetables (primavera) F
– Risotto with strawberries
– Risotto with seafood (pescatora)
– Vegetable soup (minestrone)
– Zucchini parmigiana (baked with cheese)
– Mixed vegetables “ratatuia” style
– Potatoes salad with truffles
– Eggplant parmigiana (baked with cheese)
– Fish soup with toasted bread (zuppa di pesce)
– Venison broth with homemade Cappellini pasta

– Mixed salald
– Green salad
– Tomato salad with herbs
– Baked potatoes
– Grilled egglant
– Spinaci con butter and parmesan K
– Green pees with prosciutto dices
– Potatoes purea K
– Mixed vegetables gratinè
– Potatoes with porcini mushrooms
– Castelluccio style lentils
– Wild asparagous
– Sauteed zucchini
– Sauteed wild chicory F