The starters are based on simple products involving seasonal vegetables for 100% vegetarian dishes like Fruit and Vegetables, cooked and raw with eggplant caviar. Also the eggs are local, served crunchy with green peas, Pecorino cheese spread and black truffle. Anchovies are served in the “scapece” style with fennel and capers. When it comes to Pasta dishes, a classic like Chickpea Soup finds an innovative element in its companions: escarole and clams. Seafood can also be found in the Ravioli with mussels, garnished with cheese and black pepper. An example of stuffed pasta are the Bottoni with nettle and ricotta cheese, escargots and “Grechetto di Todi” sauce – an indigenous touch that creates a connection with the Umbrian landscape; Risotto is served with Parmesan cheese and parsley and holds a particularly tender heart: an egg yolk covered in chips of black truffle.