Norcia piccola cittadina con un gran ristorante, il Vespasia. Ambiente molto elegante, una bella sala di un palazzo del XVI secolo. Accoglienza, servizio, presentazione accompagnano meravigliosamente il gustare dei piatti; ingredienti particolari, ricercati, locali e internazionali, abbinamenti sorprendenti. Un piacere da ripetere.

Ambiente unico molto curato personale molto professionale e disponibile cucina ottima complimenti allo chef

Un bel percorso gastronomico servito da personale competente e gentile. Bravo lo chef che sa trattare con moderna visione le ottime materie prime e la evoluzione dei gusti e della tradizione

郷土料理を繊細かつ、クリエイティブにつくりだす。シェフは大阪リッツカールトンホテルに3年居たようだがらその影響もあるのか繊細さと味わいの調和が素晴らしい

Norcia is not your typical Umbrian town tourists line up to check off their list. It is deep into Umbria and made cool in the Summer by being in the three-valley framed by Sebillini mountains. Here, Valentino Parmissano delivers a two-star Michelin experience at less than one star price. Both the Terra (‘meat’) or Acqua (‘fish’) tasting menus exceeded expectations. You could have 4, 6 or 8 courses or a la carte. Highlights included: Shi Drum, a white fish poached gently through on one side and fried crisp with panzanella on the other and the skin is not separated! Wow!(A+); Bavette, like spaghetti, soaked in beetroot juice and done al dente mashed with smoked herring tasting creamy but not fishy at all (A); Suckling pig again crispy on the outside tender n juicy inside (A) with apple chutney and candied shallot. Dilopdus, Amberjack and Shi Drum are day fresh uncommon fishes from Puglia’s Mediterranean coast. Then the airiest n feather-light millefuele impossibly crispy with smooth vanilla cream and raspberry sorbeto (A+). All this is blasted off with ‘the best dish of the world’: an incredibly delicious spaghetti cooked in tomato water n crowned with basil whiskers n cherry tomatoes. Can’t be simpler but set the tone for the rest of the tour de force.