Gambero Rosso



GUIDE 2017

A fascinating natural environment, expanses of olive groves and a stone farmhouse renovated and decorated with taste: here you can really refresh yourself and enjoys one of the most beautiful corners that Umbria can offer (bonus).

Both on reception than hospitality than gastronomic the ownership aimed high from the outset, with a careful research for raw materials (subject to seasonality and market), the realization of refined and balanced dishes and a service equal to the environment.

Once seated ypu can start with a carpaccio of Chianina beef with salad and shavings of Fossa cheese. Continue with egg noodles with black truffle or the delicate and well made ravioli stuffed with eggplant parmesan on the centrifuge of cherry tomatoes and basil oil. Land and the countryside even in main courses with the duck breast with caramelized onions to Muffato wine or with white veal cooked at low temperature with herbs and pepper. All the orchard crop ends up in the delicious side dishes. It ends with a creamy mouth-watering lime with berries.

Bonuses to affordable tasting menu. Assorted wine list and friendly service.

GUIDE 2016

“Housed in an idyllic setting, the estate of the Rooster is a temple of beauty and goodness, just few  minutes from downtown, a beautiful farm surrounded by meadows, olive and fruit trees where the art of hospitality is at home: the ideal place for a refined vacation getaway.
antique furniture, Flemish paintings, flowering verandas and the possibility, in summer, to enjoy the fresh air of the hills in the picturesque dining terrace (bonus).
The cuisine is suited to all this and it is also refined and classy, without sacrificing freshness and authenticity of raw materials, which in many cases are self-produced in the farm. correct dishes and flavors centered in our tastings plates: the poached egg and black truffle with crispy bacon, potatoes and cream cheese; the cod with panzanella; the egg noodles with goose bacon, roasted cherry tomatoes and salted ricotta cheese; the sliced duck with caramelized red onions ; the veal slowly cooked wuth Sichuan pepper; the escalope of foie gras with raspberry sauce. Deserving of bonus the many tasting proposals. Excellent, finally, the homemade desserts or ice cream.
The cellar is well built, and reserves the right importance to the territory.

GUIDE 2015

Spending a few hours in this place, or rather, a weekend, you not only will enjoy a relaxing break in fascinating and quiet rooms but also will have a dining experience among the best in the province. Many proposals tasting, for every budget and every need (bonus), but the menu, seasonal, always gives interesting insights thanks to the creativity of the chef. Acceptable value-added, the raw materials of the best choicest, the vegetables form the own garden, the extra virgin olive oil of “the house”, bread fesh pasta desserts and ice cream made in-house. In spring time: foie gras with raspberries, quail eggs with truffle scorzone and crispy bacon, noodles with bacon of goose confit tomatoes and shavings of pecorino cheese, noodles with wild asparagus, pork shank with beer, loin of crispy pork. In the end, hazelnut mousse with heart of gingerbread and crème liquorice brulèe with vanilla ice cream. Curated and comprehensive wine list, with Umbrian companies and interesting national references. Professional and attentive service, well orchestrated by Marco Di Modugno. Elegant surroundings and atmosphere (bonus). Do not forget to reserve a table.