Nestled inside the spectacular Resort “Le Cappuccinelle Suites & SpA”, we enter the luxurious room that overlooks the main structure of the property, with large windows imagined in a modern style, yet warm and welcoming; in the summer months you can instead enjoy your meal on the panoramic terrace which offers sensational views over the Umbrian valley.
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Coming from a French mother, Livia nostalgically tells us about her grandfather, a boulanger-patissier in Paris. Her childhood is soaked with the scents of butter, sugar and vanilla: today she puts her enthusiasm and her ethics at the service of her cuisine.
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In the mind of every bride or in the imagination of every couple who intends to announce and seal its (hopefully) eternal union, there is a unique marriage, unrepeatable and never equal to others.
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The great knowledge of traditional products and old-fashioned recipes here offers unique dishes with true flavours that enrich the menu with originality and refinement. All raw ingredients used are carefully chosen and selected with attention to their source of origin ̶ in the first place the succulent Chianina meat which, depending on the season, is accompanied by very high quality ‘side dishes’ such as porcini mushrooms and local truffles.
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The restaurant is open every day and always offers an à la carte menu. The chef provides classic Umbrian cuisine using only the best fresh seasonal products, carefully selected and of the highest quality. Each dish is beautifully prepared and designed to bring out local aromas and flavours – brilliantly accompanied by an impressive wine list, drawn up by professional sommeliers.
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The beef is exclusively from the Chianina breed (certified organic) or organic Angus, the pork is exclusively from the Black Pig breed raised in the woods of Aboca (when they say low food miles they mean it!) and it’s certified organic. The prosciutto too is local from the Nebrodi Black Pig, the poultry comes exclusively from organic farms and the other meats and game come only from local farms without the use of GMO feed or from the woods owned by Aboca.
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The Tartare del Grigino is justly famous, but also the sliced beef flavoured with different spices and condiments and the superb Bistecca Fiorentina. And, if you start your meal with a classic Antipasto della Valtiberina (a triumph of cold cuts, cheeses and bruschette with local pate) or with the equally classic panzanella, noth[1]ing stops you from opting for a first or second course of fish: from tagliolini al nero di seppia su crema di zafferano up to prawn tartare and fresh swordfish or octopus carpac-cio paired with seasonal vegetables.
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At the end of the Val D’Esse, nestled under the hill separating Tuoro and Lake Trasimeno from the countryside below Cortona sits the tiny hamlet of Piazzano. Just inside the border of Umbria, it is surrounded by farmland, olive terraces and woodland. This ancient area may have gotten its name during the famous battle between the Carthaginian general Hannibal and Roman consul Gaius Flaminius in 217 B.C.E. when it is thought the Roman contingent set up a military camp there with a “piazza d’armi” or a parade ground.
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The house and lands of Fontelunga have been in Lucia Catani’s family for more than two centuries, with a part of the house itself dating to 1491. From the moment the Catani family purchased the property at the end of the seventeenth century, “every member of my family was born and grew up here”, says Lucia.
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