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
Parmentier of black Trevi celery | Green apple
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DUCK AND APPLE
Matured duck | Apple | Spicebread sauce and Sagrantino
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RISOTTO
Risotto Riserva San Massimo | Pesto walnuts | Blue cheese sauce
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NURSINO RAMEN
Ramen | Mushrooms | Ham consommè
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PIKE
Pike meuniere | Broccoli variations | Sansho pepper | Kombucha
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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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QUAIL
Manjū Topinambur | Quail stuffing | Melanosporum black truffle sauce
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SWEETBREAD
Veal sweetbreads roasted with Nursia Beer | Sour cherries | Rocket Sauce
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UMBRICELLI
Homemade Umbricelli pasta | Uncinatum black truffle
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LAMB
Lamb of the Sibillini Mountains in three ways | Cannara onion
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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 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
Ravioli del Plin with crawfish | Chantelleres | Roveja milk
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PIKE
Pike meuniere | Broccoli variations | Sansho pepper | Kombucha
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Passage
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SPELT AND APPLE
Spelt cream | Apple and rosehip sorbet
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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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PUMPKINS
Pumpkin in various consistencies | Apulian almond sauce
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ONION AND TRUFFLE
Cannara onion puff pastry | Pecorino cheese | Uncinatum black truffle from Norcia
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RISOTTO
Risotto Riserva San Massimo | Pesto walnuts |Blue cheese sauce
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EGG
with lentil miso | Cardoncelli mushrooms
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Passage
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MONTE VETTORE

Montblanc candied lentil | Chestnut cream | Chocolate ice cream

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Final Cuddles

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Five 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