Ristorante Bartolotta dal 1993

Countryside lentil, rice, and potato soup with extra virgin olive oil and cracked black pepper. This popular Umbrian soup is made with two of the region's staple ingredients: lentils, which were the legumes of philosophers and legionaries in ancient Greece and Rome, and rice, which symbolizes prosperity and happiness

Traditional griddled flatbread stuffed with prosciutto and arugula. This preparation was already widespread in ancient Rome, where the brick tiles on which the flatbreads were cooked were known by the Latin name "textum." The diffusion of the Umbrian torta al testo, however, is a cultural legacy of the Byzantine era

House-made pasta filled with Umbrian black-eyed peas and sautéed clams

Penne pasta with a creamy Italian sausage ragù, sweet butter, ewe's milk pecorino and Parmigiano-Reggiano cheese sauce. Curiously, there are two versions of "pasta alla norcina," one made with black truffles and this one. Originally, this pasta was made with ricotta, the substitution with cream is a more recent version. Umbria is famous for its butchers "norcini," hence the name. This is perhaps the most common pasta found in Umbrian trattorias

Beef cheeks braised in white wine with parsley sauce

Seared lamb loin with truffled cave-aged pecorino cheese sauce and crispy red onions ($12 supplemental)

Traditional Easter cake with whipped meringue. The red color (alchermes liqueur) in the cake is said to represent the blood of Christ while the white signifies the rebirth of hope in the resurrection. According to an old document, in 1431 in the town of Gubbio, the camerlengo allocated a large sum to offer "ciaramigola" to all citizens on the occasion of the feast of Sant'Ubaldo on 15 May. During Easter, the red is said to represent the blood of Christ, and the white signifies the rebirth of hope in the resurrection

Flourless chocolate cake with vanilla bean crème anglaise

Your small pasta course

Your small dessert