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The restaurant at the Fattoria di Vibio

The restaurant at the Fattoria di vibio has always been an important and reliable attribute for our clients that like sitting at our tables and allowing themselves to be spoilt in a warm, elegant and informal setting. The cuisine offered is from authentic, traditionally Umbrian and local recipes, rich in simple dishes which are carefully and lovingly prepared by our cook. Genuine products are used, chose with care and with attention and respect paid to any intolerances highlighted. A highly professional service pays attention to the needs of all our clients, putting everyone at ease in the luminous main dining area with large windows and wooden beams, in the smaller dinning room with exposed stone walls, in the cantina completely surrounded by bottles of wine or al fresco in the garden under the summer portico, where often in June the jasmine flowers, which covers part of the structure are in bloom.
Breakfast is served from 8.30am to 10.00am and is made up of bread, jams, honey and cakes, prepared by the able hand of our cook. Supplemented by yoghurts, fruit salads, with fruits from our orchard, orange juice, a large selection of cereals and for the more continental there is also a selection of savoury items.
Lunch is a la carte and is made up of the most famous dishes from our cuisine like a selection of our own produced sliced meats of Cinta Senese, or the Fattoria fillet cooked on the grill and to which is basted towards the end of cooking and served sprinkled with black truffle shavings. A refined and unforgettable dish that will forever remain in the memory of our clients.
Our guests are assured a delicious dinner served by candlelight, which is preceded by pre-dinner drinks, by the fire place in winter or in the nice weather inform of the splendid view of our valley in the sunset, where the sun disappears drop by drop behind Mount Peglia. In addition to the a la carte, each day a different menu is created with five settings; a starter, a soup, a pasta dish, a main dish with accompaniment, a rich buffet with a variety of vegetables and a large selection of salads, and for the finale a dessert or fruit. All the above can be accompanied by a bottle of wine chosen from the 500 labels on our wine list or each dish can be combined with a glass of wine suggested by our expert sommelier.

Recipes

Truffle Tagliolini
Ingredients for 6 people
4 fresh eggs
300 gr di farina bianca “00”
50 gr black truffle 150 gr butter
freshly ground salt and pepper
Sieve the flour onto a pastry board, form a well and break the eggs into the centre, add a teaspoon of salt, then mix the ingredients and work together to form a smooth elastic dough. Cover the dough with a cloth and leave to rest for 30 minutes. Then with a pasta machine make the pasta, first pass through to make strips of 1mm and then again to form the tagliolini. Place on a level surface and dust with flour to prevent sticking. Clean the truffle and grate half. Warm the butter in a non-stick pan and add the grated truffle. Boil the tagliolini in plenty of salted water for 4 minutes, drain and add to the butter and truffle mixture, mix well and transfer to a plate. Slice the remaining truffle onto the hot tagliolini.

Beef Shank with Sagrantino
Ingredients for 8 people
1 beef shank – 2 kg
1 litre of Sagrantino di Montefalco wine
2 white onions 4 cloves of garlic
2 carrots 2 celery sticks
1 bouque garni, made up of sage, bay, rosemary and thyme
500 gr fresh cannellini beans
Wash and chop the carrot and celery into small pieces. Mix together the herbs and finely chop half the quantity, peel the garlic and onion and chop into large pieces. Put the shank into a baking-pan and add the unchopped herbs and the vegetables, cover with the wine. Leave to marinade for at least 12 hours in a cool place.
Pre-heat the oven to 180°. Place the shank in an over-proof dish with 4 tablespoons of oil and sprinkle with the chopped herbs, add the vegetables. Fry the shank on the hob until brown all over, pour over some of the wine from the marinade, salt and pepper and put in the oven. Check cooking regularly, adding more marinade a bit at a time. Cook for at least 3 hours. In the meantime boil the beans in salted water on a medium heat. (If you cannot find fresh beans use dried ones that have been soaked for a few hours and then boiled for 2 hours). Drain when they are tender and leave to cool, dress with oil, salt and pepper. Remove the shank from the oven and leave to cool for a few minutes, drain the juice and put onto a dish. Slice the meat and lay on the sauce. Serve with beans and a Sagrantino Montefalco wine.