The philosophy of food

[My mother] sent for one of those short and chubby muffins called “small madeleines”…And then, automatically, oppressed by the grey day and the forecast of a sad tomorrow, I brought to my lips a spoonful of tea, in which I had just drenched a small piece of “madeleine”. No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory – this new sensation having had on me the effect which love has of filling me with a precious essence…” Marcel Proust, In Search of Lost Time, Swann’s Way.

If it were possible to rank all the different human pleasures, it is very probable that food would hold first place – food not meant as mere nutrition, but as a compendium of our past and a prelude of what is still to be, food prepared with knowledge and passion, food as a gift, because to give pleasure is, in itself, a pleasure. This is our philosophy: to offer a cuisine that will make you rejoice, make you experience the pleasure of eating because…

…eating is a necessity, eating well a duty to ourselves and eating well in an enchanted setting is an irreplaceable pleasure.

Il cibo

“A plate of “tagliatelline” with duck meat sauce, just cooked, fragrant; a basket of freshly baked bread, with a crunchy crust; a tray of tasty “donzelline”, just fried in local olive oil… Swallow a mouthful, slowly, tasting the spices soften and mix and roll in your mouth, until all your worries vanish, and all your commitments seem far away, and a subtle feeling of sense of fulfillment oozes through your body…”

Our cooking is fruit of a deep love for the best ingredients and traditional local recipes, some actually retrieved from historical archives. The menu is rigorously seasonal, and is proposed by the chefs after accurate research, continuous experimentation and a careful selection of the best ingredients, all done to rediscover the ancient tastes of Umbria with a modern twist.

Umbria is not a land of heroes, scientists and explorers, or anybody particularly famous. Umbria is the land of saints, of solitary thinkers, it is a mystical land, at times harsh, that opens up onto wonderful, unexpected valleys, green and silent, almost archaic.

In the same way, its cooking is simple, decisive, genuine, made up of only a few, excellent ingredients: truffles, pork and cold cuts, wild boar and other game, in addition to legumes and wild herbs almost forgotten by time.

This is the cooking we want to propose: selected ingredients, carefully chosen, following the current nutrition codes – cooking that is refined, tasty and above all, light.

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