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
Rainbow trout tartare from Nera river and smoked butter sauce
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Sweetbread
Veal sweetbreads roasted with Nursia Beer, sour cherries and rocket sauce
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Crawfish
Risotto Riserva San Massimo, saffron and prawn dashi
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Norcia’s Ramen
Ramen with mushrooms and ham consommè
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Tench
of Trasimeno lake, parsnip sauce and black truffle Uncinatum
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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
Dark chocolate mousse 70% black truffle Melanosporum and milk ice cream
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Final Cuddles

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one hundred and fifty euro

MENU TERRA

Welcome to Norcia
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Duck
Warm carpaccio of duck ripened with autumn fruits
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Snails
Norcia snails, pork head, legumes Bernese and wild mountain herbs
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Umbricelli
Homemade Umbricelli with Norcia’s Black Truffles Uncinatum
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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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Final Cuddles

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five courses ninety-eight euros

MENU ACQUA

Welcome to Norcia
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Char
with parmentier of black Trevi celery and green apple
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Eel
lacquered with lentil miso, citrus sauce and fermented
cabbage
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Crawfish
Ravioli del plin with crawfish, chanterelles and Roveja milk
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Tench
Tench of Trasimeno lake, parsnip sauce s and black
truffle Uncinatum
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Passage
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Millefoglie
Like a tarte tatin with National Park green apple sorbet
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Final Cuddles

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Five courses ninety-eight euros

MENU ORTO

Welcome to Norcia
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Pumpkin
in various textures, Apulian almond sauce
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Celeriac
roasted with its bottom and creamy milk of mountain sheep
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Risotto
Risotto Riserva San Massimo, red onion from Cannara and
blue cheese sauce
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Egg
with lentil miso, cardoncelli and black truffle Uncinatum of
Norcia
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Passage
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Monte Vettore

Montblanc with candied lentils, citrus, mascarpone and

ginger ice cream

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Final Cuddles

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Five courses eighty-five euros

THE PLATE OF GOOD MEMORIE

Shank
Braised veal shank with black truffle and chickpea mashed potatoes

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Thirty euros