logotype Castello di Petroia

The ancient Accumandugi Hall is now home to the restaurant of the Castle.

This charming room, with its authentic thick stone walls and small loophole windows has a warm, romantic atmosphere thanks to the boxed wooden ceiling and softly coloured walls. A candlelit dinner here is magical; the atmosphere of the past envelopes you and you cannot help but feel like the Lord and Lady of the Castle.

Combining fresh and natural ingredients, our Chef Andrea Laurenzi proposes a refined carte of local and sea cuisine, cooked with creativity and elegance.

The pleasure of dining in this beautiful and ancient place is enhanced by the courteous professionality of our Maitre Paolo with his exclusive and impeccable service.

The Restaurant is open every day from 8 pm to 10 pm.

Booking is required either by email ( This email address is being protected from spambots. You need JavaScript enabled to view it. ) or by telephone (075 920287).

 

Spring Menu

Appetizer


Ham from Norcia , 24 months matured

Buffalo mozzarella caprese on a vegetables gazpacho sauce

“Chianina” veal slices with rocket, balsamic vinegar  and Pecorino aged in caves

Umbrian sausages and cherries with crouton and Sagrantino wine sauce

Apples and  wild berries  seasonal salad with honey and mustard sauce

Prawn covered with umbrian lard and black truffle  on a chickpeas cream

 

First Courses

Tagliolini pasta with tomatoes, basils and Grana cheese

Home-made Umbricelli with  stewed duck ragout, orange and  laurel scented

Hand-made Pappardelle with Umbrian sausages and black truffle

Hand-made “cappellacci” pasta filled with “burrata” soft cheese, on a light basil pesto sauce

Lemon Ravioli with monkfish, tomatoes, olives and cappers

 

Main Courses

Chianina veal fillet  filled with truffle, steamed with Marsala, with mushrooms

Petroia’s chianina veal entrecote with special salts and our extra virgin olive oil

Pork fillet  vanished with cognac, with pink pepper and crispy bacon

Lamb chop crusted with mustard and pistachios of Bronte

Mullet sauté with San Marzano tomatoes and olives, with olive oil crouton

Accomandugi hall Apples and wild berries seasonal salad with honey and mustard sauce Buffalo mozzarella caprese on a vegetables gazpacho sauce Cappellacci ripieni di burrata su ristretto di astice e tartufo nero di Norcia Chianina veal slices with rocket, balsamic vinegar and Pecorino aged in caves Guidubaldo hall Home-made Umbricelli with stewed duck ragout, orange and laurel scented Risotto con guanciale croccante, pistilli di zafferano e fiori di zucca salmone_marinato