Tenuta del Gallo Gourmet

The chef, by refining the authentic traditional recipes of Umbria, will help you discover the truest taste of Italian cuisine’s ancient flavours, while respecting the highest quality of products. This emotional and territorial cuisine can satisfy the most demanding and refined connoisseurs. Some of the most prestigious labels may be found among our extensive selection of wines. Dishes are prepared using our genuine products as well as local ones. Bread and fresh pasta are hand made. Menu also includes numerous vegetarian dishes.

45 - 70 euros

APPETIZERS: Grilled tomino cheese with fillet of bass; Chianina beef carpaccio with mesclun salad and Pecorino di Fossa; Burrata with speck goose and tomato fillets; Rabbit and red turnips; Club sandwich with foie gras and silicornia herbs; lobster salad.

PASTAS: Risotto with egg of cuttlefish and its black; Tortelli stuffed with goat cheese and Rajo oil in herbal broth; Spaghetti with cod and tomatoes confit; Fusilli hand rolled with porcini mushrooms and buffalo mozzarella; Cannelloncini stuffed with goat cheese, Jerusalem artichoke and zucchini; Noodles with mussels and peppers;Tagliatelle with truffle scorzone;

SECOND COURSE: Wild goose: tartare and chest with the Cherry liqueur ; White loin of veal with fennel and licorice; Supreme of guinea fowl in almond crust with herbal sabayon; Theme of the quail: breast and thigh with cereals; sea bream from Ponza Isle with roasted tomatoes and purple potatoes; Beef Fillet with truffle, pecorino di Fossa and ham; Cut of buffalo with salad sprouts;

CONTOURS: Salad No. 21 Salt Potatoes Grilled Vegetables Green Salad Seasonal vegetables cooked in the oven.

DESSERTS: Selection of goat cheese with house mustard and honey; Milk Brule’ with smoked peach; Pipe crispy with creamy ricotta, berries and yogurt; Emotions: walnuts maritozzi with figs ice cream and almond milk; Magnum with goat cheese ice cream and elder sauce; Mini mascarpone cream - filled puffs  with caramel and citrus sauce; Mousse with pistachio from Bronte and Bitter ice cream; Ricotta and ginger pie with pineapple confit