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The Restaurant

 

The antique Accomandugi  restaurant  is a great combination of elegance and beauty. Stone walls, timber roof, terracotta floor , loophole windows and candle lights are the cosy setting where your culinary experience will  begin.

Our young Umbrian Chef, Andrea Laurenzi, celebrates the regional famed produce at its best, such as the black Truffle from Norcia, the Lentils from Colfiorito, fruits and vegetables from a local farm and the Castle’s growing’s  Chianina veal  meats. All pasta and dessert are Castle-made by the Chef.

Each recipe is exalted by the quality and freshness of its ingredients (only seasonal), by the elegant presentation  and accurate service .

Our maitre Paolo, with its experience and politeness, will introduce you to the Chef “work of Art” and  help you with the best wine pairing, selected for you from our selection of national and regional wineries. You’ll fully taste the great flavours of our land!

Chef Andrea, maitre Paolo and the Romanic setting of the dining room will be the perfect blend to guide into a magic and delicious culinary experience.

Special evening meal (for anniversary, honeymoon or any special event) can be organized for you.

The Restaurant is open every day from 7:30 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).

 

Summer menu

Appetizer

Chianina veal tartare with olives, capers, onion and roasted bread - € 13,00

Umbrian sausages with crouton cooked with Sagrantino wine and cherries - € 11,00

Ham from Norcia , 24 months matured and caved cheese - € 18,00

Scrambled egg with black truffle from Norcia with crouton - € 14,00
    
Apples and  pomegranate  seasonal salad with honey and mustard sauce - € 12,00

Seared scallops with melon and zucchini milfoil - € 13,00


First Courses
    
Tagliatelle with Chianina veal marrowbone ragout, pumpkin flower and saffron cream - € 15,00

Gnocchi with  white lamb ragout, peppermint and caved Pecorino cheese - € 14,00

Ravioli filled with duck on a beans sauce with black truffle from Norcia - € 15,00

Hand-made “cappellacci” pasta filled with “burrata” soft cheese, on a light basil pesto sauce - € 13,00
      
Trenette pasta sauté with salty fish roe and scented bread crumbs - € 12,00


Main Courses

Grilled Chianina veal sirloin with with special salts and our extra virgin olive oil - € 18,00
      
Petroia’s chianina veal fillet sauté with Porto, with steamed asparagus - € 22,00
      
Pork fillet  with crispy bacon and home-made barbecue sauce - € 16,00
         
Guinea fowl fillet sauté with apples, cognac and pink pepper - € 18,00
    
Lentils soup cooked with Sangiovese wine, with monkfish wrapped in ham - € 20,00