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First courses<br />
Zuppa di cavatelli e fagiolina del Trasimeno con rucola e cozze<br />
Soup with cavatelli and beans from Trasimeno with rocket and mussles<br />
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Risotto ai 4 ori del Subasio: fiori di campo, zafferano, tartufo e...<br />
Risotto with the four golds from Subasio: field flowers, saffron, truffle, and…<br />
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Tagliolini fatti in casa con uova della fattoria, al ragù di papera e porcini<br />
Handmade tagliolini with farm eggs, with duck and porcini mushrooms<br />
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Raviolo “selvaggio” dello Chef al ragù di cinghiale profumato al ginepro,<br />
coulis di pomodoro e basilico<br />
Chef’s “wild” raviolo with juniper essenced boar meat, and coulis of tomatoe and basil<br />
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Paccheri dell’Antico pastificio Umbro, con carciofi e barbozza croccante<br />
Paccheri pasta made by the Old Pasta Factory of Umbria, with artichokes and crunchy swine<br />
meat
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