Prenota ora

The Chef's proposal

We accompany our guests in the choice of the menu, telling them the preparation and the origin of the ingredients, products of absolute quality

The menù2018-06-01T09:12:34+00:00

LA TRATTORIA DI OSCAR

a constantly evolving menu

The food is landscape, history and traditions: our constantly evolving menu, closely follows the trend of the seasons and the ingredients that our land provides. A menu attentive to the changing of the seasons, always represents an added value to the culinary offer, which is perceived and appreciated by our customers, which today are increasingly attentive and sensitive.
The proposed preparations preserve the genuineness of simple and tasty products from local farms, those that don’t grow or raise intensively.
Our is a philosophy that aims to safeguard small farms that risk disappearing due to the process of industrialization of food.
The food we serve in the restaurant is exclusively Italian, and about the meat, we only use it from farms that have production with grazing animals, in the wild.

RESERVE
“”… do you know what is the beauty of good food? That brings together people of any kind, because it warms everyone’s heart and make everybody smile””

LA TRATTORIA DI OSCAR

To get a better service and better manage all any particular requests, we remind you that it is always better to book and communicate to our staff any need.

CHEF ARTIOLI’S PROPOSAL

Menù…today

let's start

  • Organic egg baked in over-proof dish, goat cheese and black truffle
  • Artichoks flan with acid cream and ancioves bread
  • Cold squid stuffed with Chianina liver paté
  • Selection of local sliced cold meats

lets' keep...

  • Home made Tortelloni alla “Gia’nduja”
  • Home made gnocchi with day’s fish
  • Home made ravioletti stuffed with ricotta cheese, ginger and artichokes
  • Home made tagliatelle in kid ragout from Montefalco
  • Home made gnocchi with organic Chianina “Alberti” beef ragout

lets' finish

  • Rosted kid in crock
  • Chianina tartare “Alberti”
  • Snails with Sagrantino Passito from Montefalco
  • Rosted pork
  • Chianina t-bone steak

sweet end

  • Milk pudding with olive oil and wild fennel flowers
  • Sablè stuffed with ricotta, candied citron, chocolate maple syrup and milk ice cream
  • Strawberry bavarian with Col Forcella’s goat cheese
  • Ice cream “Cucciolone” with berries
  • Cold with the three chocolates, caper powder and bread waffle