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We serve authentic Umbrian cooking, with genuine flavours and generous portions. Everything is homemade and prepared by hand, from the bread to the desserts, including the pasta. Chef Giuseppina's creativity expresses itself in a respect for tradition, and according to the local produce of the season. The absolute integrity of the ingredients is one of the chef's most deeply held values. The typical Trasimeno bean, the pulses, the cereals and the flour for making the bread and pasta are all sourced and purchased directly from the local farms where they are cultivated.
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The meat is certified local produce. The extra virgin D.O.P. olive oil is pressed from olives harvested in the olive groves bordering the restaurant itself.
The most characteristic dishes include spelt croquettes, pici pasta with walnut sauce, chickpea flour gnocchi, pizzicotti alla pecorara shepherdess' pinches, grilled Chianina fillet with porcini mushrooms, wild boar prepared in the traditional huntsman style, baked potatoes with pecorino cheese and truffle, and "Casale cake" with fresh ricotta. All accompanied with a choice of Il Casale's wide selection of the best Umbrian and Tuscan wines. |
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