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Description
Restaurant Vespasia
“The creation of this restaurant represents a gesture of love to our land. In this special environment, in harmony with nature and seasons, we wish to tell you a new gastronomic tradition of Norcia, made of taste, territory, research and innovation. To realize this project we have combined the character, the creativity and the skill of our chef Flavio Faedi, of his brigade, of Mauro Clementi, who welcomes the guests in the dining room, with our 150 years of family experience in foodservice.
"Our house is your house”
Our egg-based pastas as well as the small breads and the bread- sticks are all home made with stone milled flour.
Black Truffle comes exclusively from the territory of Norcia and, depending on the season, you will find tuber melanosporum vittadinis (from the end of November to Mid-March), tuber aestivum (from June to the end of August), tuber uncinatum (from September to December).
Lentils and Roveja come from the plateau of Castelluccio , a protected area 1500mt above the sea level, while spelt comes from the area of Monteleone di Spoleto.
Lamb meat is provided from local farms situated in the Monti Sibillini National Park.
We personally select the Chianina beef from pasture breeding in the Visso area.
Pork meat comes from a small breeding in Pieve Torina and is selected and worked by our trustworthy butcher in Norcia.
Salumi made with pork meat are prepared by a small producer in Campi di Norcia according to the old tradition of Norcia, whose products are worked in winter, without any food preservations, dried and naturally matured in the cellar.
One- year- old Pecorino Cheese, matured in the cellar, as well as salty and fresh ricotta cheese, come from a small producer in Norcia, who provides the whole process in his farm.
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