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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TROUT
Salmon trout ceviche from Nera river | Scallops | Apple and fennel sorbet
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SWEETBREAD
Veal sweetbreads roasted with Nursia Beer | Sour cherries | Rocket sauce
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EEL
Risotto Riserva San Massimo | Cauliflower | Lacquered eel | Smoked tea
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NURSINO RAMEN
Ramen | Mushrooms | Ham consommè
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TENCH
Tench of Trasimeno lake | Parsnip sauce | Black truffle Uncinatum
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SUCKLING PIG
Pig from Urbevetus farm | Apple chutney and its stock
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CHEESE SELECTION
Goat | Pecorini | Jams
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Passage
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THE TRUFFLE
Dark chocolate mousse 70% | Black truffle Melanosporum | Milk ice cream
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Final Cuddles
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One hundred and sixty Euro
MENU TERRA
Welcome to Norcia
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HEAD
Pig’s Head | Ume essence oysters | Wild herbs
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QUAIL
Manjū Topinambur | Quail stuffing | Melanosporum black truffle sauce
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RAVIOLO
Stuffed with cheese and pepper | Fresh broad beans
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LAMB
Lamb of the Sibillini Mountains in three ways | Cannara onion
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Passage
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STRAWBERRY
Goat Pavlova | Strawberry ragout
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Final Cuddles
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five courses
One hundred and twelve Euros
MENU ACQUA
Welcome to Norcia
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CHAR
with Trevi black celery parmentier | Green apple
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CRAWFISH
Crawfish Gyoza | Dashi prawn
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EEL
Risotto Riserva San Massimo | Cauliflower | Lacquered eel | Smoked tea
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Tench
Tench of Trasimeno lake | Parsnip sauce | Uncinatum black
truffle
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Passage
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RICOTTA AND HONEY
Parfait of savory cantucci | Honey | Sheperd’s ricotta mousse
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Final Cuddles
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Five courses
One hundred and twelve Euros
MENU ORTO
Welcome to Norcia
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PEAS
Castelluccio ricotta soup | Peas
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ARTICHOKE
Roasted artichoke | Lentil miso marinated yolk | Almond mousse
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UMBRICELLI
Homemade Umbricelli pasta | Uncinatum black truffle
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CABBAGE
Cabbage roll Wellington | Chickpeas from our Vallaccone estate | Uncinatum black truffle
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Passage
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SPELT AND ORANGE
Spelt crêpe with orange | Mascarpone ice cream | Ginger
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Final Cuddles
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Five courses
Ninetyfour Euros
THE PLATE OF GOOD MEMORIE
Shank
Braised veal shank with black truffle and chickpea mashed potatoes
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Thirty euros