Castello di Santa Maria Restaurant, Civitella d'Agliano

Castello di Santa Maria Restaurant, Civitella d'Agliano

The restaurant of Castello di Santa Maria in the north Lazio countryside not far from Orvieto is the jewel in the crown of this fine historical residence.

The recipes are the result of years of family tradition and have been added to by professional gourmet chef Serena who is a graduate of the Paul Bocuse Institute, Lyon, France, and work experience in such renowded restaurants as the 'Ritz' in Paris and 'Rossellini’s' in Ravello.

The restaurant is always open for lunch and dinner for staying guests and must be reserved for visitors.

The menu is cretaed daily by Serena and her staff and based on the seasonality of produce sourced locally and collaborations with the best food suppliers across Italy who provide such delicies as duck liver, game, pistachio nuts and Valrhona chocolate.

It is also inpsired by the best of international cuisine but combined with appetizers, starters and handmade pasta all produced by owners, Luciana and Diego.

A sample menu looks soething like this:

Starters

  • Parmesan cheese soufflé with leek cream
  • Salted cake with local sausage, sheep ricotta cheese and ham
  • Marinated red mullet with ginger and lime, with a granny smith apple and celery granite
  • Foie gras with onion jam and fig bread.

First course

  • Ravioli with Castelmagno cheese and truffle oil
  • Risotto with saffron
  • Lombrichelli (hand made pasta) with porcini mushrooms cream
  • Risotto with artichokes and crispy bacon

Second course

  • Spicy beef fillet with Calvados wine, potatoes nests and crispy vegetables
  • Duck filled with apricots and season vegetable flan
  • Brased beef with Barolo wine flavor and creamed potatoes.

Desserts

  • Vanilla slice with caramel sauce and Bourbon vanilla ice- cream
  • Nuts from Tuscia and Valrhona chocolate (ganache cream and mousse)
  • Dacquoise (dessert cake) with almonds, chantilly lemon cream and strawberry and basil sorbet
  • Coconut, fresh soft cheese, pineapple and spices

 

 

Last modified on 10 August 2012
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