Agriturismo Fonte Fulgeri Di Palini Nello In Bevagna

08/08/2024: Fantastic tasting menu, wonderful service, reasonably priced for the quality and creativity. Highly recommend!

14/07/2024: The defeated Greeks conquer Perugia. The story of Jianos and Ada, one Greek and the other Apulian, is really interesting. He is sent by his Father to study medicine at the University for Foreigners and she to study chemistry. Both do not complete the courses but chemistry, the real one, kicks in and, together, they win their respective hearts and even a Michelin star, as well as generating a child who, instead, wants to complete his studies. The Officina is a truly sophisticated place, where you still feel at ease, full of books, paintings, prints and a truly "workshop" ambiance. The cuisine is top notch. Andrea, the Maitre d' of Collazzone, guides us on this culinary journey that will prove unforgettable. A welcome with Castelluccio lentil flour tartlets and chickpea mousse Also a Greek pita made with phyllo dough and wild grass on a bed of yogurt. We continue with a welcome amousse bouche of celeriac, crumble and parmesan foam which means taking care of the territory The second is a pork bruschetta with cannara onion: Greece meets Umbria. The bread is flavored with cooked garlic and vinegar and the dish is made up of stale bread and the topping is yogurt, smoked herring and lumpfish roe. We start with tagliolini with cuttlefish ink, fresh pasta with celeriac cream, white ragout from royal perch from Lake Trasimeno and topped with 'nduja crumble. Wild egg cooked at low temperature, Jerusalem artichoke cream cooked in milk and served with a terrine of dried fruit and dried mushrooms. We continue with potatoes with Béarnaise sauce, currant spheres, two types of mushrooms. Stuffed squid with pepper sauce, on a bed of aubergine caponata mousse and lime melon Final surprise: celery in three versions The meal ends with a traditional Umbrian dessert revisited in a Greek version. Porto calopita: orange citrus phyllo pastry Olive mousse on the side and on top a garnish of yogurt and mint and the bergamot granita. A lunch truly rich in flavour, history, passion and connections. Cost in line with the value of the kitchen. Perugia is enriched by the great history of Greek civilization.