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
with Trevi celery parmentier | Green apple
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TORCINELLO
Lacquered revisited coratina | Turnip greens |Its stock
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CRAWFISH
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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PIKE
Pike meuniere | Broccoli variations | Topinambur
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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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8 COURSES
One hundred and sixty Euro

MENU TERRA

Welcome to Norcia
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SWEETBREAD
Veal sweetbreads roasted with Nursia Beer | Sour cherries | Rocket Sauce
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DUCK
Matured duck | Endive | Orange
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RAVIOLI
Ravioli filled 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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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 tartare from Nera river | Smoked Butter sauce
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EEL
Lacquered with lentil miso | Citrus sauce | Fermented cabbage
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CRAWFISH
Risotto Riserva San Massimo | Saffron from Bosco Torto veg farm |
Crunchy crawfish | Dashi prawn
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TENCH
Tempura of Trasimeno lake tench | Roveja milk | Umbrian Imbrecciata
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Passage
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CHEESECAKE
Rossi farm goat’s milk | Red fruit cream | White chocolate
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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 | Seasonal vegetables | Aestivum Norcia’s black truffle
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LEEK
Leek cannelloni | Goat | Mountain herbs | Celeriac
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UMBRICELLI
Homemade Umbricelli pasta | Uncinatum Norcia’s black truffle
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ARTICHOKE
Roasted artichoke | Liquid yolk | Apulian almond foam | Parsley
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Passage
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RICOTTA AND ORANGE

Castelluccio sheep’s ricotta | Spelt from our Vallaccone estate| Orange sorbet

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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