In Umbria, meat and fish go from the frying pan to the grill.
In the hamlet of Casaglia, Silvia Pasticci has had a space of her own since 1998, in the family hotel (Stella is her mother’s name). The cooking follows lines and practices of her own, strictly linked to the territory. Homemade bread, pastas and desserts, only virgin olive oil of Umbria, fish from Lakes Trasimeno or Bolsena, chianina meat from small producers, farmyard animals only from trusted farmers. A spot in the menu is reserved for quinto quarto (heart, tripe). Much attention to biological farming, from flour to vegetables.
Spaces of rustic elegance, well distanced tables, bottles of wine, not just national but from almost everywhere with proposals by the glass and a list containing around 300 labels at very good prices. Merit of Arek Piszczyk, a highly knowledgeable Polish sommelier and Silvia’s husband. She divides herself between the restaurant room and the kitchen, where she is well assisted by Nicola Passarelli, a chef from Lucania who has spent much time in Umbria. A key point is the grilled meat and fish: eel chunks, scottadito (Roman-style chops) of lamb, pork chops, monumental Fiorentine steaks (4.90 euro per 100 g, note for extra large carnivores).
You can start with a dish of cured meats or cheeses of Cascia. From the kitchen, fried smelt from Lake Trasimeno, suppli, scrambled egg with artichokes. Among the starters, linguine with smoked tench, stringhetti with beans and pecorino cheese, maccheroni with white meat sauce of chianina, meat that we find again in the ravioli with aroma of sage. Among the main dishes, fillets of queen carp, stewed ossobuco (sliced veal shank), guinea fowl in sweet and sour sauce, rabbit in porchetta (deboned roast pork), roast Visso rabbit. Great care over the side-dishes: grilled artichokes, sautéed wild vegetables, stir-fried red potatoes of Colfiorito.
To conclude: goat’s milk mousse with purée of apples and mint, walnut-flavoured semifreddo, chocolate fondue and, the pièce de resistance, panna cotta (cooked cream) in strawberry sauce. In the fine season, you can eat outside. Take note! Stella opens only in the evenings on weekdays and only for lunch on Sundays, but from June to September it is the opposite: on Sundays we serve evening meals and not lunch.