raffaella spada invite you to taste this menu to his home
Appetizer: Vegetarian bruschetta with eggs and black truffles, bruschetta with garlic and olive oil, croutons with wild herbs, chick pea humus, baked chicory. First course: Pasta with chickpeas, fresh pasta with almond sauce. Second course: Fried rabbit. Side dishes: pinzimonio vegetables and fresh salad with orchard seeds, roast potatoes. Dessert: Pear cake with rose coulis or whole-wheat apple tarts with extra-vergine olive oil.
Our olive oil is certified extra-vergine and we make our own whole wheat bread (or “sciapo”, as it’s called locally). Includes water, local wine and coffee.
Located between Città della Pieve and Castiglione del Lago, our Umbrian farmhouse was restored by our grandfather and became our family home. We are surrounded by lush woodland and pine groves, with well-marked trails, a lake and stream. In the 1990s, together with my sister Daniela, we decided to work full-time producing extra-vergine olive oil and providing hospitality. We’ve planted some 1,200 olive trees and completely refurbished the farmhouse, maintaining the original visible roof beams, tiled floors and period furnishings. We