Starters:

• Bruschetta (toasted garlic bread) with Truffles
  
• Fantasy Small Bruschettas
  
• Truffle Cheese
  
• Vegetarian starters
  
• Pecorino Cheese with Pears
  
• Pecorino With Honey
  
• Bruschetta with Mushrooms
  
• Grilled Cheese with Chicory or Ham
  

First Course:

• Strincozzi alla botte (with mushrooms)
  
• Strincozzi alla Luisa (with mushrooms and tomato sauce)
  
• Strincozzi all'Ammanniti (with pine seeds, basil and tomato sauce)
  
• Ravioli ai Trinci (with zucchini, sausage and curry)
  
• Tortellini tartufati (with truffles)
  
• Zuppa Barocca (Soup)
  
• Zuppa di Cipolle (Onion Soup)

Main Course :

• Maiale ubriaco ("Drunk" pork)
  
• Maiale tartufato (Truffle pork)
  
• Salsicce alla Quintana (Sausages - Quintana Style)
  
• Vitello tartufato (Truffle veal)
  
• Tagliata di vitello (Veal "tagliata")
  
• Petto di pollo alla Nerone (Chicken Breast - Nerone Style)
  
• Piatto vegetariano (Vegetarian dish)

Dessert:

• Fregnaccia
  
• Rocciata
  

Our Cellar:

• Rosso di Montefalco
  
• Sagrantino di Montefalco
  
• Grechetto
  
• Torgiano Rosso
  
• Orvieto
  
• A selection of the best Italian wines

Glossary:
Strincozzi or strangozzi: home made pasta similar to spaghetti
Trinci: a Noble Family of Foligno
Quintana: a chivalrous celebration of the XVII Century that takes place in Foligno during the months of June and September.
Farro (spelt): ground or whole corn used by ancient Romans and Etruscans.
Special legumes: Lentls from Colfiorito or Castelluccio di Norcia, cicerchie (chicklings), Cave's beans
Rocciata: Typical local cake similar to "Strudel"
Fregnaccia: Typical cake made of corn flour, cinnamon and fruit