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umbria gourmet cuisine

Slide I Rodella Fine Dining Restaurant
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Tasting Menus

1
Hors-doeuvres 2
Starters 3
Main courses 4
Desserts 5
6
Elemento Menu
  • Crunchy spaghetti
    with egg cream, sheep cheese flan and fried cheek
  • Pigeon ravioli
    fermented artichoke and aged sheep cheese
  • Duck leg with morel mushroom
    on celeriac puree with persimmon jelly
  • Baked apple
    cinnamon ice cream, corn crumble and grape in moscato grappa
  • 4 COURSES MENU
    € 65
    Tasting menu is served individually and for all guests of the table
Identità menu
  • Prawn carpaccio
    with marinated daikon, tangerine, and sesame soy sauce
  • Sherry-smoked quail
    crispy artichoke and savory zabaglione
  • Licorice spaghetti
    with orange marinated wild salmon tartare and endive
  • Durum wheat fusilli pasta
    with cheese and pepper, foie gras and roasted pear
  • Octopus and scallops
    with hawaiian black salt on fennel puree with potato chips
  • Zebra fillet
    balsamic vinegar, almond butter, spring onion and potatoes
  • Sweet pepper mousse
    bitter almond ice cream with chocolate and Timut pepper flavoured crumble
  • Small patisserie
  • 7 COURSES MENU
    € 85
    Tasting menu is served individually and for all guests of the table
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A la carte Menu

Hors doeuvres
  • Caramelized Cannara onion
    € 15
    burrata and Cantabrian anchovy puff pastry
  • Crunchy spaghetti with egg cream
    € 15
    sheep cheese flan and fried cheek
  • Hare and sweet sagrantino wine meatball
    € 16
    with fennel cream and Tropea red onion marmalade
  • Sherry-smoked quail
    € 15
    crispy artichoke and savory zabaglione
  • Prawn carpaccio
    € 16
    with marinated daikon, tangerine, and sesame soy sauce
  • Roasted squid
    € 15
    mint, cauliflower and coconut
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Starters
  • “Frange” pasta made with beetroot
    € 15
    served with leek and poppy-seeds 1998
  • Saffron Gnocchi
    € 20
    red prawn tartare and fish stew
  • Pigeon ravioli
    € 18
    fermented artichoke and aged sheep cheese
  • Milk cauliflower and Timut pepper risotto
    € 18
    flavoured with chive and sweet pepper cream
  • Durum wheat fusilli pasta
    € 16
    with cheese and pepper, foie gras and roasted pear
  • Licorice spaghetti
    € 16
    with orange marinated wild salmon and endive
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Fine dining restaurant

Main courses
  • Suckling pig shank cooked at low temperature
    € 20
    double malt beer reduction, cinnamon stewed pineapple and cabbage puree
  • Veal sirloin with cocoa beans and ginger
    € 22
    violet potatoes and buttered spinach
  • Zebra fillet
    € 25
    balsamic vinegar, almond butter, spring onion and potatoes
  • Duck leg with morel mushroom
    € 22
    on celeriac puree with persimmon jelly
  • Octopus and scallops
    € 22
    with hawaiian black salt on fennel puree with potato chips
  • Barbecued amberjack
    € 22
    with spiced fish broth and buttered and saffron potatoes
  • National cheese selection
    € 20
    served with honey and candied fruits
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Desserts
  • Gold chocolate cream tart
    € 10
    with raspberry and salted peanut brittle
  • Chocolate gingerbread cake
    € 10
    with sagrantino wine flavoured pear sorbet
  • Sweet pepper mousse
    € 10
    bitter almond ice cream with chocolate and Timut pepper flavoured crumble
  • Pineapple cream craquelin eclair
    € 10
    with mango in syrup and coconut jelly
  • Baked apple
    € 10
    cinnamon ice cream, corn crumble and grape in moscato grappa
  • Homemade biscuits
    € 5
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Ristorante I Rodella

 

Tel. +390759724314 +393311175265 E-mail: info@ristoranteirodella.it Strada Esterna Vicinale della Rocca 2 – Casalina (Deruta – PG)
COORDINATE GPS: 42°57’6″N, 12°24’11″E

N°Iscrizione REA: PG 241870 - Cap.Soc.10.000€ - P.IVA 02801400546