Storia e curiosità

In our restaurant you will have the chance to taste traditional Umbrian dishes, which are prepared following ancient recipes using local ingredients to conjure up the enticing aromas and flavours that we specialize in.

I nostri piatti per il Menù della Sibilla

Farrecchiata (Disponibile sempre)
This is similar to a type of porridge made with roveja flour (Pisum arvense). It has a very delicate taste with a hint of bitterness and is served with a sauce made from anchovies or with bacon and cheese. Further, one can also treat this dish like a classic polenta in that it can be put into a baking dish,placed in the refrigerator and used the next day when it has solidified. It is then chopped into pieces and reheated in the oven, to be served with the same condiments or sauce.

Cosa c'è nel piatto

The products used...  

Roveja is a wild variety of pea, known since Neolithic times but almost disappeared from cultivation. Although peas are cultivated all over Italy, roveja is only found in Central Italy where it is cultivated principally in the Marche and in Umbria by farmers who want to diversify and who appreciate ancient traditions.

...And their producers  

Azienda agricola Testa Camillo - Castelluccio di Norcia (PG).

Place of production  

All the products come from the family farm located in the expansive high altitude Plain of Castelluccio. Sowing and harvesting are done with agricultural machinery but no products that alter the nature of the land are used and the fields are given the traditional, annual crop rotation.

These products help biodiversity

Traditional agricultural practice without the use of herbicides, pesticides and chemical fertilizers, encourages the presence of a great variety of plant species, which generate the spectacular colourful flowers the Plains of Castelluccio are globally famous for. Simultaneously the significance of agricultural biodiversity should not be underestimated. The cultivation of ancient local varieties, such as the roveja, creates habitats that greatly assist in the preservation of species otherwise destined for extinction. In addition it is worth considering that the conservation of local varieties of heritage plants can only be fully realized in the territories and specific environments where this variety has been cultivated since ancient times, with agronomy dedicated to maintaining the local rural tradition in a very close relationship of mutual dependence between the species and its habitat.