Sourdough starter and selected flours
We make our bread with so-called “lievito madre” (sourdough starter) and we use flour from mills using millstones, as well as derived from biological agriculture. Our fresh pasta is strictly flattened with the rolling pin and the filled pasta is also our own production. Alternatively, we offer durum wheat pasta from a handmade pasta producer selected by us.
Veal, pork, sheep meat and farmyard animals
The meat that appears on our guests’ dishes comes from small farms in the territory, mostly closed circuit. In addition to Chianina IGP (Young White Beef from the Central Appenines), we use other races of beef reared with natural practices, respecting the environment and farming traditions. As well as the classic Florentine grilled steak, we make much use of “second cuts” and offal (our stewed tripe and steamed beef tongue are great favourites). In line with traditional Umbrian culinary tradition, our menu always includes farmyard animals: don’t miss our pigeon stuffed with sausage and marjoram, our free range chicken, grilled or in spicy tomato sauce, spiced rabbit in wild fennel porchetta or the typical faraona alla ghiotta (guinea fowl stewed in rich sauce).