The restaurant

The hotel has a restaurant serving typical Umbrian cuisine and International with a capacity of about 110 people, while in summer it contains more than 250.
Our restaurant offers its guests the taste and consumption on the premises of local products and food (meat, vegetables, fruits, jams ...) of own farm.

In respect of the oldest traditions of Umbrian cuisine, Assisi Garden offers rich dishes of the fruits of his fields, accompanied by wines from the hills surroundings. Village in the traditional roasts are served, tagliatelle with duck sauce, with mushrooms, butchers, penne pasta with truffles and cheese.

Set menu € 25 - 4 courses (appetizer, first, second and side dishes, dessert) - Drinks, coffee, bitter (and including)

Some of our recipes

Tagliatelle with walnuts
butter, cream, Parmesan cheese, 2 ounces of ham, 20 walnuts, capers, green olives 10-12. Preparation: chop a handful of capers, olives, ham and nuts 20 (all very finely). Sauté the chopped butter. Season the noodles with the mixture over the cream and Parmesan.

Butterflies with walnut sauce
doses for six people:
gr. 500 butterflies - gr. 300 walnuts - 3 cloves garlic - 3 tablespoons of bread crumbs - extra virgin olive oil, milk, marjoram and salt to taste.

Blanch and peel the walnuts. Wet the bread in milk and squeeze well. In a mortar crush the kernels, garlic, bread crumbs, marjoram and a pinch of salt. Stop when you see that, from mixing, the oil begins to surface of the nuts. Pass the mixture in a bowl, you get up, stirring, a drizzle of olive oil, as it takes to get a smooth sauce to perfection. Boil the butterflies in boiling salted water until al dente and drain. Toss with the sauce and serve immediately.

Gorgonzola walnut tart
doses for four people:
gr. Gorgonzola 200 fat grams. 200 of butter gr. 200 of chopped walnuts, rye bread.

mix the gorgonzola, butter and walnuts. Then sprinkle the mixture on lightly buttered bread.

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