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 carpaccio | Trevi black celery | Ponzu
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TORCINELLO
Revisited coratina | Chicory | Its stock
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CRAWFISH RISOTTO
Risotto Riserva San Massimo | Saffron from Bosco Torto veg farm |
Crunchy crawfish | Dashi prawn
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NURSINO RAMEN
Ramen | Mushrooms | Ham consommè
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SALTED COD
In a mountain herb crust | Chickpea milk “Vallaccone estate”
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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 | “Decimi” extra virgin olive oil ice cream N° 51 Slow food Presidium
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Final Cuddles

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8 COURSES
One hundred and sixty Euro

MENU TERRA

Welcome to Norcia
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DUCK
Matured duck | Plum chutney | Seasonal fruits
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CHEEK
Local veal cheek | Lentil miso | Friggitello stuffed with Norcina sauce
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UMBRICELLI
Homemade Umbricelli | Norcia Aestivum black truffle cooked under ash
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LAMB
Lamb of the Sibillini Mountains in three ways | Cannara onion
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Passage
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HONEY
Parfait of savory cantucci | Honey | Sheperd’s ricotta mousse
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Final Cuddles

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5 COURSES
One hundred and twelve Euros

MENU ACQUA

Welcome to Norcia
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TROUT
Salmon trout | Scallop | Trout eggs | Green apple sorbet
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EEL
Lacquered with lentil miso | Eggplant tartare | Vernaccia di Cannara
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CRAWFISH TORTELLI
Tortelli filled with river crawfish | Catalan Style |
Apulian olives sauce
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PIKE
Crispy pike | Courgettes | Courgette flowers in tempura
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Passage
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PAVLOVA
Goat’s milk mousse from the “Rossi” farm| Cherries in three variations
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Final Cuddles

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5 COURSES
One hundred and twelve Euros

MENU ORTO

Welcome to Norcia
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COUS COUS
Spelt cous cous | Aubergine | Tomato Gazpacho | ‘La Clarice’ mixed salad
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EGG
Soft from farm | Courgettes | Young pecorino cheese foam
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SPAGHETTI
Regina dei Sibillini Spaghetti | Trevi black celery | Marinated Lemon | Cherry tomato Confit
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AUBERGINE
Revisited aubergine Parmigiana
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Passage
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CHOCOLATE AND RASPBERRY

70% Dark Chocolate mousse | Chocolate Sauce| Raspberries

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Final Cuddles

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5 COURSES

Ninetyfour Euros

THE PLATE OF GOOD MEMORIE

Shank
Braised veal shank with chickpeas from Monti Sibillini and rosemary

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Thirty euros