Villa Zuccari

the restaurant

Ours courses

Il menu del ristorante “Le Zuppiere” è costituito da piatti che si ispirano alla migliore tradizione culinaria umbra reinterpretati con raffinatezza e fantasia.

Download the menu

Download the menu of “Le Zuppiere” Restaurant


Rose of loin with quenelle of ricotta cheese and black truffle

An appetizer consisting of products of our territory, neck of pork from Trevi, cow ricotta cheese from Colfiorito and black truffle from Norcia



The baked pasta… so good, just as once, with the tomato sauce and meat mixture chosen, properly seasoned for several hours, until the achievement of a balanced and tasty sauce. The secret is in its implementation, strictly everything by hand


Strangozzi with black truffle

The strangozzi represent one of the earliest and most typical dishes of our traditional territory. The original recipe includes a mixture of flour and water only. This is a top of pastry dough and thin with a knife, long like a spaghetti with a cut coarser. Finally, the truffles scented with a clove of garlic and extra virgin olive oil completes its exaltation


Spelt salad

The spelt salad is a simple dish, colorful, light and appetizing. During the summer you prefer cold dishes, refreshing and light. This dish summarizes all these features. Is prepared with the spelled Valnerina, arugula, fresh diced tomatoes, black olives and extra virgin olive oil.


Handmade ravioli with spinach and ricotta cheese

Homemade ravioli stuffed with spinach and ricotta. Can be served with butter and sage, with tomato sauce and Parmesan cheese or with truffles


Pork fillet with “Trebbiano” white wine and rosemary

Pork tenderloin cooked in a pan with white wine “Trebbiano” from Spoleto and perfumed with rosemary


Pork fillet with Sagrantino wine

Pork tenderloin cooked in a pan with red wine “Sagrantino” from Montefalco and perfumed with juniper berries


Grilled lamb chop

Grilled lamb chops, perfumed with garlic and extra virgin olive oil.


Beef sirloin with rucola salad and tomatoes

The part of the sirloin of beef, seasoned, cooked whole grilled, sliced and dressed with arugula and fresh tomato cubes. Finish the dish a touch of extra virgin olive oil



A typical dessert of the Umbria region, made with amaretto, cocoa and milk, accompanied with an orange cream


Parfait with amaretto

Parfait with amaretto biscuits accompanied with cream flavored with rum.