A new generation, with Giacomo Ramacci (the chef) and his sister Veronica (the maître) who is also member of the local Association Women and Wine, along with a young staff, which wants to give a new direction to the gastronomic offer of Gubbio in Umbria region, Southern Italy. This is immediately clear looking at the renovated spaces that make it modern and in line with the style of the kitchen that dares without excesses.

giacomo and veronica ramacci

The service is professional, starting from the amuse bouche served in a local ceramic little house: cod tart with lemon, fake olive with liver patè and porchetta sandwich.

I loved the consistency of the veal with tuna mousse: a comfortable dish completed by burnt onions of Cannara town, still in Umbria.

veal with tuna mousse

The egg, to be tasted again served with white truffles to gain further personality, is delicious: with cheese and pepper mousse, fried yolk, black truffle, spinach chips.

egg and truffle

The game is the result of careful work. After the local kermesse “Caccia Village” all focused on game held a few weeks ago, I rediscover the pleasure of tasting the deer tartare with oil powder which dries your mouth perfectly.

deer tartare

The tagliatella with rancid fat of Norcia ham (rather than the classic butter), Sichuan pepper and lamellated black summer truffle – we are in Gubbio, where the black summer truffle market exhibition has just closed – is delicious. Same for the roast chicken tortello on potato sauce. With closed eyes is difficult to say if it is the classic Sunday course or an original stuffed pasta like this.

tagliatella

Veal tongue with green bath and herbs from the synergistic garden La Clarice  resumes the experimentation proposed with the deer tartare served as starter.

veal tongue

The desserts are announced with a “dangerous” raspberry candy floss ravioli that can cause addiction, before the proper dessert: Bavarian cream with fenugreek, meringue with bee pollen, rhubarb and strawberry.

dessert