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 tartare from Nera river | Smoked butter sauce
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SWEETBREAD
Marinated veal sweetbread | Ricotta brittle | Carrots
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WILD BOAR
Risotto Riserva San Massimo | Pepper centrifuge | Salmì of wild boar
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NURSINO RAMEN
Ramen | Mushrooms | Ham consommè
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TENCH
Tempura of Trasimeno lake Tench | Courgette | Roveja milk
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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
Soft ricotta with Melanosporum black truffle | White chocolate granita
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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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DUCK
Matured duck tataki | Sour cherries | Red fruits
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WILD BOAR
Riserva San Massimo Risotto | Pepper centrifuge | Salmì of wild boar
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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 | Milk foam
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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
Marinated char carpaccio | Celery and apricots shoyu
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TENCH
Tempura of Trasimeno lake tench | Courgette | Roveja milk
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TORTELLI
Catalan style crawfish
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EEL
with Vernaccia of Cannara | Smoked aubergine
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Passage
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PEACH AND MINT
Sheep’s yogurt mousse | Burnt peach | Almond ice cream
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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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PEPPERS
like a “carpaccio” of peppers | Beets | Goat cheese | Almond
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AUBERGINE
Lacquered aubergines | Lentil miso
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UMBRICELLI
Homemade Umbricelli pasta | Aestivum black truffle
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COURGETTE
Courgette in various consistencies | Spelt cous cous
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Passage
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RED FRUITS

Goat Pavlova | Red fruits ragout

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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