Unique for the simplicity of its cooking, the Egg is enriched with roast wild
Pork Cheek and seasonal truffle**.
Gio’s Classic: Pecorino cheese flan 9,00 €
Soft Flan for mouth and heart! We use the best Colfiorito Pecorino, aged in a barrel
and presented over a green pods* sauce.
Tipical: Selection of cold cuts 16,00 €
The Ham culatta: from the best cuts, it’s aged in “culatello” way. The typical capocollo, Perugino salame, the famous old-fashioned pecorino cheese; the Umbria goodness to refresh, burrata cheese on red tomato and yellow Sicilan melon.
Liever terrine with Vin Santo 9,00 €
One of the poorest dishes of Umbrian peasant cuisine,
liever pate made delicate by the hands of our chef.
Norcia ham with Umbrian bread 9,00 €
Norcia ham boast a high-level tanning with garlic and pepper in particular and then it is left to dry with the north winds.
After a first drying it is sectioned into parts, one of with is the staple, and it’s served with our Umbrian bread.
Ravioli filled with 5 different kinds of cheese, listed in our menu since 1992.
Review of this dish: “each two or three months I leave from Bologna to eat them, eating is beliving” ( B.G.).
Gio’s Classic: Gnocchi* with truffle** 13,00 €
Potatoes gnocchi, with creamy D.O.P. cheese and seasonal Umbrian truffle. Unmissable!
Tipical: Strangozzi with “rancetto” 10,00 €
Strangozzi are one of the most typical Umbrian pastas: their name and shape derive from the shoe laces, mixed without egg
and seasoned with long-cooked free-range pork cheek, enriched with marjoram and succulent tomato sauce.
Tipical: Potatoe malfatti and lamb ragout 12,00 €
Irregular type of pasta all made with yellow potatoes, lightly seasoned as tradition dictates;
the red lamb ragout from Colfiorito goes well with its flavour.
Tagliatelle with artichokes 14,00 €
1 kg of flour and 12 eggs for the tagliatelle and pan-seared artichokes in their natural expression.
Tipical: Traditional cappelletti in chicken broth 12,00 €
Umami from Umbria on the plate, defined as the navel of Venus, the Christmas Madeleine streaming and convivial.
For the first courses you can choose the following types of gluten-free pasta to combine with the sauces of our dishes: Gnocchi, ravioli, tagliatelle and, for childrens, even penne.
Our codi s the original Norwegian from Rafols Family, stewed with plums, raisins and pine nuts,
which fits well with the savory flavor of the fish.
Gio’s Classic: Beef Cheek 18,00 €
Guanciolo o Guanciola? It’s made from Appenine White Ox (Chianina beef). We let it rest in Sagrantino di Montefalco wine for one night, then we cook it slowly. The sauce is soft and succulent.
Grilled lamb** with bowels** 19,00 €
From Colfiorito hills we use the best lamb raised in semi-wild , the grill makes the ribs tasty.
The Giò restaurant use also the typical lamb braid in extincion.
Sliced Angus beef with olive oil and Maldon salt 24,00 €
The tagliata: it is now part of the “tradition”, as it is said, invented by virtue of a well-known chef from Pisa,
or by necessity, fue to a fall from a horse by a young noble woman not being able to cuti t…
However, it is sirloin, at least 4 cm high and cu tinto strips, soft and savory.
Rabbit cooked "in Porchetta" 18,00 €
The rabbit is one of the most coocked animal in Umbria, and we propose it stuffed and cooked “in porchetta”. Tasty dish.
VEGETABLES AND LEGUMES
It’s a very tiny legume, cultivated around Trasimeno Lake. Soft and very savory,
We cook it following the traditional recipe by the Slow Food popular cooks.
Gio’s Classic: Colfiorito red Potatoes 6,00 €
An Umbrian excellence, I.G.P., with yellow pulp, we cook it in the oven,
and we add a little extra virgin olive oil in the end.
Pan-fried Vegetables 6,00 €
Often we use chicory, with garlic and chilli pepper, sautéed in Umbrian extra virgin olive oil;
our attention to seasonality lead us to change.
Mixed seasonal salad 5,00 €
We compose it according to season and to supply, it’s full in a large dish with the colors of the vegetables.
Maldon salt, balsamic or white vinegar, the “Green Gold of Umbria” brings it all together.
Vegetarian dish of the day 14,00 €
In the kitchen there is no shortage of vegetables and legumes and we assemble them with extra virgin olive oil.
Legume soup of the day 10,00 €
Norcia plains with their well-temperate climate give the legumes a nutritional charge equal to their delicate flavor,
.Castelluccio lentils, Monteleone chickpeas, Spello beans among the best known are linked to biodiversity.
They are part of the menu according to season and availability.
Ask for the list
From Michelin Guide“Inside the Hotel Giò Wine e Jazz Area, the Restaurant has earned a good reputation, not only among the Hotel’s Guests. Umbria Cuisine plays the main role, but the extremely creative Chef glorifies all the dishes, presenting them in a colourful way. . From hand made pasta to soups, from pigeon to lamb, everything is well paired with the superbe wine menu.”
MICHELIN 2017 The Dishquality cuisinequality products and Chefabilities: simply a good meal!