FOLIGNO HISTORICAL CENTER RESTAURANT
Salt-encrusted walls evoke the odours of times gone by, tables resting on the ancient flooring, tastefully furnished and decorated with period pieces takes us back to the traditional local fare…: freshly-baked bread welcomes our guests who can dine on home-made pasta, grilled meats, fresh local vegetables and traditional desserts. Our cellar is well-stocked with fine Umbrian wines and a selection of the best Italian and international vintages.
Our menù
Appetizers:
Cannara Onion Pie
Rustic Umbrian Appetizer
Fantasy Bruschetta
Truffle Cheese
Vegetarian Appetizer
First dishes:
Barrel stringozzi (mushrooms)
Stringozzi alla Spoletina
Stringozzi with bacon and vegetables
Ravioli ai Trinci (zucchini, sausage, curry)
Country herb pence
Baroque soup
Tagliatelle with mixed meat sauce
Second Courses:
Mixed grilled pork
Veal steak
Scottona casserole with red potato cubes
Grilled lamb flavored with herbs
Quintana sausage
Dessert:
Fregnaccia
Rocciata
Our Cellar:
Rosso di Montefalco
Sagrantino di Montefalco
Grechetto
Torgiano Rosso
Orvieto
Glossary:
Strincozzi o strangozzi: local, home-made pasta similar to spaghetti
Trinci: Noble family from Foligno
Quintana: a horse-mounted festival originating in the 1600′s and celebrated in Foligno each year in June and September
Farro: A grain used either whole or milled and known by the Romans and Etruscans
Special legumes: Lentils (Colfiorito or Castelluccio di Norcia), wild chick-peas (cicerchia), Cave broad beans
Rocciata: A local dessert, similar to a strudel
Fregnaccia:A dry sweetmeat made from corn flour, cinnamon and dried fruit