Vespasia Restaurant, Norcia

​In Umbria, the green heart of Italy still suffering from the effects of the 2016 earthquake, in Norcia, there is a Restaurant with a Michelin star, housed in a very special location, the Palazzo Seneca, a fine hotel in a well-preserved 16th century palace.
And hits Restaurant Vespasia is a symbol of a land that does not bend, that looks ahead and tells the traditions of a region with ancient flavors in a gourmet key.
A young kitchen, in my experience turned out with ups and downs: satisfied by the first and sweets, a little less by the seconds that did not excite me.
We chose a four-course ground menu and a menu with dishes chosen by the Chef (you can request several dishes and menus from the same table).

​Start on the menu of choosen from the kitchen: garden salad with specious truffle, herbs and vegetables (carrots, radishes) with Saba.
First dish of the Ground Menu, the Egg with potato and sage foam and Norcia's black truffle balloon. The egg is cooked for 1 hour at 50 degrees and remains really soft, good the presence of the Bernese sauce that gives a bit of acidity and lightens the dish.

​In the surprise menu the first (chosen by us to taste it): tortelli stuffed with lamb coratina with lemon, yogurt and mar butler, a really strong taste.
In the menu of speary soil mantecato with goat's herbal and nettle and charcoal powder, tasty and well maintained like a risotto.

​Then comes the flow mysteriously defined 'The World's Best Dish': tomato noodles, simple, elegant, yummy.

​Among the second the soft and crispy pig with apple chutney and caramelized shallots and the Lamb that cooks for 3 days at 60 degrees covered with charcoal powder.

​Interesting combination of chocolate and truffle in a dessert, more classic but good millefoglie with namelaka of ginger chocolate and apricot sorbet.