Storia e curiosità

"The Fox and the Grapes" was born from a marriage of tradition and innovation. Giovanna, the soul of the kitchen, offers traditional country dishes, paying special attention to the quality of products from local companies. The essential ingredient of each dish is a special creativity, which adds innovation to the traditional flavours.

I nostri piatti per il Menù della Sibilla

Polenta ... slow style… (Available from September to June)
Corn flour was the staple diet of this rural territory. Hence it forms a large part of a rich gastronomic tradition with endless variations. Our dish is a variation of the classic polenta, but it is unusual because of its particular creaminess. The dressing is reminiscent of flavours of woods and the famous products of Norcia: mushrooms, black truffle and sausage. Snails stewed (Available from June to September) Snails from the mountains have always been important in local culinary traditions. From the many recipes with snails, we have chosen an old farmers’ recipe, which involves a stew of snails with wild aromatic herbs including the unmistakable scent of wild fennel.

Cosa c'è nel piatto

The products used...  

The snails are raised as part of heliciculture (snail farming) and they live entirely outdoors. The herbs come from the wilderness in this area..

...And their producers  

The snails are farmed by Adriana Mirabelli of Force who produces organic snails outdoors.

Production Method  

Heliciculture outdoors offers the natural conditions snails require, situated in a rural habitat and in full harmony with nature, with respect for the relationship between the anatomy and physiology of the snail and the slowness of their life cycle.

These products help biodiversity

Heliciculture in outdoor environments requires pristine nature within environmentally healthy locations. For this reason the choice of the place of installation, and the maintenance of the structure must comply with the environmental health requirements this business necessitates.