Restaurant menu'
Opening timetale:
Lunch: from 12.45 to 14.30
Dinner: from 19.45 to 21.30 (Saturdays to 22)
The restaurant is open to Guests staying (or not staying) at the Hotel.
STARTERS
Gio’s Classic: Soft Egg with truffle and bacon 12,00 €
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 12,00 €
Soft Flan for mouth and heart! We use the best Colfiorito Pecorino, aged in a barrel
and presented over a green pods* sauce.
Zerbinati melon and Umbrian ham 9,00 €
Zerbinati, IGP melons from Mantua, particular in taste thanks to the reduced production of the plants, 4/5 melons and not 10/12. The ham comes from a small artisan cold cut factory in Perugia.
Cod* pie with potato and leek fondue 12,00 €
The cod is cooked in milk and frayed, browned and then reassembled in the mould. It is placed on a cream of potatoes with leeks.
Umbrian cold cuts and whims 16,00 €
Umbria is the land of cold cuts, sausages and capocollo, where the tanning of Norcia’s people differs from the addition of more or less spices and salt. The hand massage of the meat makes the difference. The whims complete the fun dish.
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 12,00 €
Soft Flan for mouth and heart! We use the best Colfiorito Pecorino, aged in a barrel
and presented over a green pods* sauce.
Zerbinati melon and Umbrian ham 9,00 €
Zerbinati, IGP melons from Mantua, particular in taste thanks to the reduced production of the plants, 4/5 melons and not 10/12. The ham comes from a small artisan cold cut factory in Perugia.
Cod* pie with potato and leek fondue 12,00 €
The cod is cooked in milk and frayed, browned and then reassembled in the mould. It is placed on a cream of potatoes with leeks.
Umbrian cold cuts and whims 16,00 €
Umbria is the land of cold cuts, sausages and capocollo, where the tanning of Norcia’s people differs from the addition of more or less spices and salt. The hand massage of the meat makes the difference. The whims complete the fun dish.
FIRST DISHES
Gio’s Classic: Ravioli ’92 15,00 €
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** 14,00 €
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: Aubergine “parmigiana” tortelloni 15,00 €
Team dish, designed and built with pasta around the atypical aubergine parmigiana. Large tortelli placed in parmesan water and splinkled with cherry tomato powder… To complete and refresh is the emerald green drops of fragrant basil.
Square spaghetti with roasted codfish* 12,00 €
Typically, this is a dish of the western Trasimeno Lake done with lake fish cooked with a live fire ritual on reeds and rushes.
We have transferred the same technique to codfish. A much-appreciated plate.
Umbricelli with seasonal truffle 16,00 €
It’s time for the central Italy summer truffle. Aromatic and tasty, to be consumed throughout the summer;
from June to September its scent inebriates the houses. Its scent passes from the nose to the brain without any obstacles.
For the first courses you can choose the following types of gluten-free pasta to combine with the sauces of our dishes: Ravioli, rigatoni and, for childrens, even penne.
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** 14,00 €
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: Aubergine “parmigiana” tortelloni 15,00 €
Team dish, designed and built with pasta around the atypical aubergine parmigiana. Large tortelli placed in parmesan water and splinkled with cherry tomato powder… To complete and refresh is the emerald green drops of fragrant basil.
Square spaghetti with roasted codfish* 12,00 €
Typically, this is a dish of the western Trasimeno Lake done with lake fish cooked with a live fire ritual on reeds and rushes.
We have transferred the same technique to codfish. A much-appreciated plate.
Umbricelli with seasonal truffle 16,00 €
It’s time for the central Italy summer truffle. Aromatic and tasty, to be consumed throughout the summer;
from June to September its scent inebriates the houses. Its scent passes from the nose to the brain without any obstacles.
For the first courses you can choose the following types of gluten-free pasta to combine with the sauces of our dishes: Ravioli, rigatoni and, for childrens, even penne.
SECOND DISHES
Gio’s Classic: Codfish* à la Perugina 21,00 €
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 22,00 €
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.
Typical: Grilled lamb chops 22,00 €
From Colfiorito hills we use the best lamb raised in semi-wild,
the grill makes the ribs tasty.
Beef steak with Umbrian olive oil and Maldon salt 23,00 €
Soft and savory beef steak cooked on the grill,
Umbrian olive oil together with crystalline Maldon salt to season the tasty meat.
Sammartano-style rabbit 19,00 €
We inherited this recipe from chef Roberto Sammartano.
Marinated in many herbs and the same rendered in green pesto to garnish the succulent dish.
White veal with tuna sauce 19,00 €
Popular recipe in the 70s. The old-fashioned way without mayonnaise,
but with a tuna sauce cooked in cooking oil. Traditional national dish.
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 22,00 €
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.
Typical: Grilled lamb chops 22,00 €
From Colfiorito hills we use the best lamb raised in semi-wild,
the grill makes the ribs tasty.
Beef steak with Umbrian olive oil and Maldon salt 23,00 €
Soft and savory beef steak cooked on the grill,
Umbrian olive oil together with crystalline Maldon salt to season the tasty meat.
Sammartano-style rabbit 19,00 €
We inherited this recipe from chef Roberto Sammartano.
Marinated in many herbs and the same rendered in green pesto to garnish the succulent dish.
White veal with tuna sauce 19,00 €
Popular recipe in the 70s. The old-fashioned way without mayonnaise,
but with a tuna sauce cooked in cooking oil. Traditional national dish.
VEGETABLES AND LEGUMES
Gio’s Classic: Lake Trasimeno Fagiolina bean 7,00 €
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.
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.
DESSERTS
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!