Trentino

Selection of typical cured meats and cheeses from Norcia. A rich and varied appetizer offering traditional Umbrian flavors, ideal for sharing.

Shortcrust pastry tart filled with potatoes and artichokes, served with a local cheese fondue. Delicate flavor and crumbly texture outside, soft inside.

Layers of eggplant interspersed with tomato and cheese, similar to a parmigiana but presented as a small tart. Soft and flavorful.

Typical Umbrian fried pizza served with creamy cheese and fine cured meats. A combination of the crispiness of fried dough and the sweetness of cured meats.

Toasted bread slice topped with sweet confit tomatoes and fresh burrata stracciatella. Crispy and creamy at the same time.

Tasting of local Umbrian cheeses of various ages. Often served with honey or jams to enhance the flavor.

Eggs cooked to keep the yolk liquid, enhanced by the intense aroma of truffle and served on crispy bread. A rich and aromatic dish.

Artisanal filled pasta with a porcini mushroom center, seasoned with a creamy Grana cheese sauce. Earthy and enveloping taste.

Egg pasta filled with meat served with a ragù made with prized Chianina beef. A classic of tradition, flavorful and substantial.

Potato gnocchi (likely with beetroot or tomato in the dough for red color) seasoned with blue cheese and chopped pistachios. Creamy with a crunchy note.

Thick Umbrian pasta, seasoned with pecorino, black pepper, and zucchini flowers. A local variation of the classic Roman recipe.

Fresh handmade egg pasta with black truffle. An elegant dish where the aroma of truffle is the absolute protagonist.

Short pasta seasoned with egg, pecorino, guanciale, and the addition of asparagus. A spring twist on the classic carbonara.

Spiral-shaped pasta seasoned with fresh artichokes, crumbled sausage, and aromatic herbs. A rustic and fragrant first course.

Classic Italian pizza rich in ingredients including mushrooms, artichokes, and ham. Cooked in a wood-fired oven for a crispy base.

Simple and flavorful pizza with tomato, mozzarella, and local sausage. A strong taste typical of the region.

Pizza for spice lovers, with spicy salami and chili pepper. Strong and stimulating flavor.

White pizza with four melted cheeses. Creamy and very flavorful.

Vegetarian pizza topped with a mix of seasonal grilled vegetables. Fresh and light.

The classic Margherita, simple and essential with tomato and mozzarella. Ideal for appreciating the quality of the dough.

Premium version of the Margherita with buffalo mozzarella and parmesan flakes. Richer and creamier than the basic version.

Fresh pizza with buffalo mozzarella often added raw or at the end of cooking. Enhances the flavor of buffalo milk.

Half-moon shaped folded pizza filled with savory ingredients like mushrooms and cured meats. The filling stays warm and stringy inside.

Pizza with mushrooms and the renowned aged raw ham from Norcia. A perfect balance between savoriness and sweetness.

White pizza celebrating Norcia's products: ciauscolo (soft spreadable salami) and black truffle. Intense and aromatic flavor.

Pizza divided into sections with different ingredients including artichokes, mushrooms, ham, and an egg in the center. Rich and varied.

Gourmet pizza with raw ham and a whole burrata or stracciatella in the center. The hot-cold contrast is very pleasant.

Pizza with a smoky flavor thanks to the scamorza and speck. Decisive and wintery taste.

Special pizza with a ricotta-filled crust, enriched with cherry tomatoes and buffalo mozzarella. An extra taste experience.

Four cheese pizza with the addition of a melted cheese-filled crust. For true dairy lovers.

Hearty pizza with potatoes and sausage, characterized by a crust also filled with sausage. Rustic and very nutritious.

White pizza with forest ingredients: porcini mushrooms and truffle, paired with sausage. Intense aroma and refined taste.

Modern pizza with a combination of fish and fruit. Fresh and delicate, different from the usual traditional pizzas.

Potato sticks fried in boiling oil. Golden and crispy, they are the most classic side dish or appetizer.

Breaded and fried mozzarella bites. Crispy outside with a melted cheese center inside.

Pitted green olives, stuffed with minced meat, breaded and fried. A typical specialty of central Italy.

Breaded and fried potato puree cylinders. Soft inside and golden outside.

Assortment of fried specialties served in a paper cone. Ideal for tasting various crispy delights.

Tender cut of pork served with a sweet and sour berry and balsamic vinegar sauce, likely accompanied by local red potatoes. Refined taste.

Selection of local grilled meats (beef, pork, sausage). A generous dish for meat lovers.

Sliced beef, served with sweet caramelized onions and a reduction of local red wine. Rich and enveloping flavor.

Sliced beef served on a fava bean cream and pecorino cheese flakes. A typical combination of central Italian spring cuisine.

Lamb chops quickly grilled, to be eaten piping hot ("scottadito"). Intense flavor and tender meat.

Prized veal fillet wrapped or served with aged lard that melts with heat. Very tender and flavorful meat.

Stuffed roast chicken with herbs or other ingredients, baked and served with potatoes. A home-style and comforting dish.

Seasonal vegetables (zucchini, eggplant, peppers) grilled. Light and flavorful.

Rich salad with mixed ingredients, fresh vegetables, and various dressings. A light main course or a generous side dish.

International salad with lettuce, chicken, croutons, parmesan, and Caesar dressing. Creamy and crunchy.

Diced potatoes browned in a pan or baked with rosemary sprigs. The perfect side dish for meats.

Wild herbs or leafy greens (like chicory or chard) sautéed in a pan with garlic and oil. Slightly bitter and decisive taste.

Modern cheesecake with a crunchy chocolate base and a decadent caramel topping. Rich and sweet.

Small warm chocolate cake, often with a soft, molten center.

Typical dry almond biscuits from central Italy, to be dipped in the sweet liqueur wine served alongside.

Traditional shortcrust pastry pie filled with fruit jam. Simple and genuine.

Layered spoon dessert with sponge cake soaked in liqueur (often Alchermes) and pastry cream and chocolate cream.

The most famous Italian dessert: ladyfingers soaked in coffee alternated with a mascarpone and egg cream, dusted with cocoa.

Crispy and sweet meringue base filled with whipped cream and fresh red berries. An elegant and airy dessert.

Pears cooked in local sweet red wine, served with a vanilla sauce and crunchy chocolate crumbs. A sophisticated dessert.

Sweet and structured Umbrian red wine, with notes of berries and spices. Perfect with chocolate desserts.

Sweet and aromatic sparkling white wine, with hints of flowers and fruit. Light and refreshing.

Sweet Venetian red wine, intense and velvety. Excellent with dry pastries or chocolate.

Sweet aromatic sparkling wine, ideal for accompanying fruit desserts or tarts.

Sweet passito red wine, characterized by notes of ripe fruit and jam.

Sweet, amber-colored passito white wine, with hints of honey and dried apricot.

Amber and fragrant Sicilian liqueur wine. Sweet and persistent taste, typical of the Mediterranean.

Sweet aromatic wine made from Zibibbo grapes. Intense aroma of citrus and orange blossoms.