To make the Vespasia project sustainable, in compliance with our Ethical Manifesto, it is necessary to book your dinner and choose your menu at least by 8pm the previous day. If you wish, you can also order different menus at the same table, change some dishes, build your own tailor-made menu. Detailed information is available in the “BOOK” session. We are at your disposal for any need or further information, thank you.

VESPASIA TASTING

Welcome to Norcia
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Char

Char with black celery parmentier from Trevi and green apple
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Sweetbread

Veal sweetbread with Nursia beer and artichokes*
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Crawfish

Risotto Riserva San Massimo saffron and  prawn dashi
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Spaghetto

Spaghetto Regina dei Sibillini with Norcia Aestivum black truffle
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Codfish

Heart of confit cod, roveja milk, agretti tomato and anchovy
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Suckling Pig

Pig from Urbevetus farm, apple chutney and its stock
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Selection of goats and pecorino cheeses

4 types of goat and pecorino cheeses and their jams
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Passage
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The truffle

one hundred and fifty euro

MENU TERRA

Welcome to Norcia
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Egg

Soft with asparagus, pecorino foam and Norcia Aestivum black truffle
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Sweetbread

Veal sweetbread with Nursia beer and artichokes
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Spaghetto

Spaghetto Regina dei Sibillini, chicory pesto, smoked ricotta and crispy bacon
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Lamb

Lamb of the Sibillini Mountains in three ways with Cannara onion
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Passage
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Ricotta cheese and pears

Ricotta cheese and pears with gingerbread ice cream
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Cuddles


five courses ninety-eight euros

MENU ACQUA

Welcome to Norcia

Char

Char with black celery parmentier from Trevi and green apple
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Eel

Eel with lentil miso, citrus sauce and Brussels sprouts from our garden
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Crawfish

Risotto Riserva San Massimo with San Pellegrino saffron and prawn dashi
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Codfish

Heart of cod confit, cream of roveja, agretti tomato and anchovies
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Passage
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Cheesecake

Goat from the Rossi farm with berry coulis and strawberry sorbet
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Cuddles

Five courses ninety-eight euros

MENU ORTO

Welcome to Norcia
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Lentils

Lentil soup from our Vallaccone estate, 26 months Parmesan mousse (Riserva Vespasia)
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Tortelli

Sheep ricotta tortelli with hints of lemon, peas and pistachios
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Cous cous

Spelt cous cous from our Vallaccone estate, seasonal vegetables,Norcia black truffle
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Passage
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Millefoglie

With Bourbon vanilla cream, hints of caramel and Karkadè sorbet
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Cuddles

Four courses seventy-six euros