Giuliana chooses to begin this journey through the Umbran culinary tradition with a series of typical tasty starters. Cannara 'sweet and sour' baby onions are brought to the table, which are particularly known for their sweetness and tenderness, along with a plate of testo cake tasters, typical stuffed focaccia bread which our Cesarina serves in five different varieties: prosciutto, coppa (air-cured pork meat), pecorino cheese and rocket salad, sausage and wild green vegetables.
To follow, a dish that pays homage to Giuliana’s family’s rural origins: delicate lentils from Castelluccio. This variety is actually cultivated in Umbria, on the Colfiorito uplands, noted for its ability to maintain their bite during the cooking process. The countryside tradition can also be felt in the second course, with pot-cooked lamb, and grilled spare ribs and sausage. This triumph of taste is served with the delicate 'erba con i tozzi', chunks of toasted bread with pan-fried 'cavolo nero' leaves.
Last but not least, dessert. Giuliana opts for a classic flavour combination with chocolate baked pears, which our Cesarina prepares following Mrs. Perugina's ancient recipe. 'Torcolo di San Costanzo' is also served, a typical dessert of the city, which is usually prepared on the patron saint’s day.