Stella Restaurant Wine Bar has been listed in the Osterie Slow Food in Umbria guide since 2003 and has been a member since 2010 of the Alleanza Slow Food dei Cuochi, a network of chefs who defend biodiversity throughout the world.
We are committed to supporting local producers, guardians of biodiversity. Our cuisine makes daily use of products from the Local Organizations and the Ark of Taste. In Umbria, we have mazzafegato (sausage) from the Upper Tiber Valley, black celery of Trevi and fava cottora (cooking beans) of Amerino, as well as the small beans of Trasimeno, roveja (a type of pea) of Civita di Cascia and ciccotto di Grutti (pig’s ears, snout, shin and innards roasted underneath a whole suckling pig).
This dish complies with certain rules that we illustrate below.