Via Narcisi 47/A - Perugia

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Slow Food Umbria

Alleanza Slow Food dei Cuochi



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.

We collaborate with farmers and breeders who conserve biodiversity

Biodiversity is made of local breeds, vegetables, pulses, fruit as well as bread, desserts and cheeses, derived from centuries-old flavours. We will not allow them to be lost, expelled from a market that no longer recognizes their value!

We choose fruit and vegetables that are cultivated respecting the earth’s fertility, without polluting the water: these are the most flavoursome and healthy. We cook and enhance the products of the Slow Food Organizations and the Ark of Taste, marking them on our menu with their logos.

We rediscover and narrate the history of our territory

Our identity also derives from our food, its aromas and flavours. Rediscovering the products and recipes of our land is therefore the best way to relate who we are, where we live and the unique history of our community.

We buy directly from local producers

Meeting and supporting people who work with passion and who live in contact with the earth reconciles us with the world. Biodiversity is also on our doorstep and only an authentic synergy between the most widely differing production sectors will lead to a truly ecosustainable economy.

We write the names of our suppliers on the menu

We need people who are not afraid to “expose themselves” and then – as is well known – meeting the farmer and buying directly from the farm is the safest guarantee that exists.

We use seasonal products

Our planet is suffering: intensive farming has lost contact with the rhythms of nature. Let’s rediscover them, starting with the seasons: fresh products have more aromas, more flavour and are better.

We choose animals that have lived happily

Industrial breeding is the source of great suffering for the animals. We therefore purchase from breeders who respect the animals and seek their wellbeing.

We buy fish from small-scale fishermen and only local fish

In this way we observe seasonal differences and use wild species: at Stella, you will find only freshwater fish from Lake Trasimeno or from central Italian lakes.

Solidarity is our motto

Certain widely used products such as cane sugar, coffee, tea or cocoa grow only in specific parts of the world and therefore come from countries that are often very distant. The multinationals frequently dictate the prices of these food products to the detriment of the farmer or the picker. In these cases we choose a market that believes in solidarity or – alternatively – productions that give maximum information on the place of origin, the producer and the methods used.

We don’t waste food and we pay attention to “kitchen scraps”

The inhabitants of the planet waste a third of the food they produce, partly along the production chain, partly because they don’t consume it. Yet a billion people are suffering from hunger. We waste nothing and we rediscover many traditional recipes specifically conceived to recover the humbler parts and the rejects.

We pay attention to waste

We differentiate in order to reduce the pollution that is destroying our planet.

The Slow Food organizations protect small, high quality productions that need to be preserved, produced according to traditional practices.
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“Research and knowledge of the raw materials combine with the pleasure of hospitality. An important stage in getting to know the Umbria of wines and gastronomy“.

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Just outside the historic center of Perugia the view opens onto the Umbrian countryside and it is on these hills - in the town of Casaglia - that the windows of Stella Ristorante Vineria Locanda overlook.

Excellent restaurant. It feels at home. Excellent value for money. When you eat wild boar and it is more tender than butter, there is little to say. Very well.

Like 86 (Trip Advisor)

Beautiful location, highly trained staff and good, genuine and refined dishes. The quality of the raw material is unquestionable, as well as the love they put into serving and welcoming customers. HIGHLY RECOMMENDED

Francesco Rippa (Google)

Stella has been a point of reference in Perugia for years. The restaurant is very elegant, many details make it welcoming, the dining room staff is polite and well-prepared and above all the menu is full of surprises. Attention to seasonality and quality local raw materials are the masters.

Giancarlo Zampi (Google)

“52 out 1617 Umbrian hostelries are recommended in the guidebook Osterie d’Italia 2019. These include 6 Snails (the hostelries particularly in line with the Slow Food philosophy), one Cheese, 12 Bottles and, this year’s novelty, 13 enterprises recommended for their particular attention towards extra virgin olive oil, both in their cuisine and in the restaurant.“

Perugia Today

For Slow Food, the city’s hostelry par excellence, starting from its wine list which pays great attention to bio and the territory. Also available by the glass. We seek the best from every corner of Umbria, including freshwater products – see our dishes such as linguine with smoked tench and roast eel. Then, the meats of Visso (taste the rare handmade ham), stringhetti, tripe…and the excellent homemade ice cream.

Gazza Golosa (

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