The poor kitchen of Umbria is just a saying, in reality there is nothing richer more varied, and flavoursome than our original traditional cousine that is all Italian, based on fine local product simple but original wonderful dishes.
Born from the traditional farming customs, Umbrian gastronomy makes the most of local produced pork, lamb, chicken, turkey and game, pulses and truffles. Many of this dishes are cooked on open fire grill and wood oven, not to mention home made pasta: fettuccine, tagliolini, umbrichelli, ciriole e cappelletti.
On all a gem: Umbrian extravergin olive oil, renown all over the world.
There is really pleasurable and intelligent way to get to know Umbria... by Eating it!
The cousine of “Il Boccone” is not only of good quality but also of quantity.
Often you could avoid following the traditional complete menu and simply choose for example a starter and a main course or a pasta etc.
You would be equally satisfied at a very reasonable price.
TASTING OF UMBRIA
with a variety of salami, sow's ham, chees with our jam and jellyes, cheeck bacon with vinegard and sage, Spanish anchoves with Cannara onions, pork "quinti quarti"(tripe and offal) and with whatever is in season.
THE LITTLE UMBRIAN BOARD,
with a variety of salami, chees with our jam and jellyes, cheeck bacon with vinegard and sage
- cheeck bacon with vinegard and sage
- sow's ham
- Spanish anchoves with Cannara onions
- Platted buffalo mozzarella (Friday and Saturady)
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Hand made pasta with seasonal souces
Tagliolini pasta with truffles
Variety of traditional soup
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Grilled Loin steak
Grilled beef steak
Grilled T-bone Chianina od IGP Beef*
* only rear and not less than 1 kg. Weight is both meet and bone
Umbrian mixed grill
Pork and chicken kebabs
Boccone's mixed grill (pig's liver, lamb offal, fresh bacon, mutten and whatever is avaliable on the day or in season)
grilled solted cod with wild fennel and olive oil
" Folignate Tordo matto" (beef parcels) with Sagrantino di Montefalco
Tripe and offal
Grilled free range chicken or spit roasted rabbit with bacon and sage (only saturday evening)
Great Umbrian frial with breins and offal, breaded fillet beaf, mixed vegetable, porcini mushroms when in season, lamb and whatever is avaliable
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Potatos and onios cooked in cindes
Grilled red cabbage with our souce
Other poulses or vegetables
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Variety of cackes of the House
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