RESTAURANTS
IL Molino
Ristorante Il Molino, like the enchanting town in which it is situated, is one of the region’s best-kept secrets. Only occasionally do tourists stop in Spello; it’s not part of the typical, beaten-path itinerary. But small medieval town charm is the soul of Spello and is what the accidental tourist finds so endearing. Exuding rustic elegance and warmth, Il Molino is neither touristy nor pretentious; instead the talented owner/chef Vania Buono and her sister, Francesca Buono, who helps manage the restaurant, focus on producing nothing less than the fine art and craft of Umbrian cooking. Located across the street from the lovely Hotel Palazzo Bocci and under the same family ownership, Il Molino specializes in creating sophisticated, exquisitely flavored dishes that highlight Umbria's particular gastronomic delights: top quality olive oil, black truffles, mushrooms, wild asparagus, Norcia salami, farro grain, lentils, grilled meats, game birds, chocolate, and honey. Recently we had the gastronomic pleasure to once again experience Vania’s genius. Inspired by her father, Cordon Bleu chef Alvaro Buono, she crafts dishes that could stand alongside Italy’s most renowned culinary artistry. Because it was summer, the menu brimmed with garden-fresh vegetables like eggplants, tomatoes, basil, aromatic herbs, and fragrant lemons. To really appreciate Vania’s cuisine, allow her the joy of serving as if you were visitors in her own home. Put down your menu, start with a bottle of one of the region's finest wines—for instance, an Umbrian classic like red Sagrantino from Montefalco and Rubesco, a distinguished red from Torgiano, or a white wine from Grechetto or Orvieto—and trust that whatever Vania prepares, you will find delightful. Every piatto Vania served was so sensational that our colleague Jeff, experiencing her food for the first time, kept ordering seconds. It wasn’t until he had a few rounds of strongozzi con crema di caprino semistagionato, sfusato di Amalfi e timo (pasta with semi-aged goat cream, Amalfi lemons, and thyme) and lasagnetta di melanzane, pomodorini Piccadilly al basilico e crema di riccotta di pecora (eggplant lasagna with tomato and basil cream and Piccadilly ricotta sheep cheese) that we were able to properly progress though the other delectable courses to the finale of Tiramisu al limone sfusato di Amalfi (Amalfi lemon Tiramisu) and a fine glass of Vin Santo.
Piazza Matteotti, 6/7
06038 - Spello (PG)
Tel.: +39 0742 651305
Fax: +39 0742 302235
info@palazzobocci.com
http://www.palazzobocci.com/en/dining.html
Ristorante Il Molino, like the enchanting town in which it is situated, is one of the region’s best-kept secrets. Only occasionally do tourists stop in Spello; it’s not part of the typical, beaten-path itinerary. But small medieval town charm is the soul of Spello and is what the accidental tourist finds so endearing. Exuding rustic elegance and warmth, Il Molino is neither touristy nor pretentious; instead the talented owner/chef Vania Buono and her sister, Francesca Buono, who helps manage the restaurant, focus on producing nothing less than the fine art and craft of Umbrian cooking. Located across the street from the lovely Hotel Palazzo Bocci and under the same family ownership, Il Molino specializes in creating sophisticated, exquisitely flavored dishes that highlight Umbria's particular gastronomic delights: top quality olive oil, black truffles, mushrooms, wild asparagus, Norcia salami, farro grain, lentils, grilled meats, game birds, chocolate, and honey. Recently we had the gastronomic pleasure to once again experience Vania’s genius. Inspired by her father, Cordon Bleu chef Alvaro Buono, she crafts dishes that could stand alongside Italy’s most renowned culinary artistry. Because it was summer, the menu brimmed with garden-fresh vegetables like eggplants, tomatoes, basil, aromatic herbs, and fragrant lemons. To really appreciate Vania’s cuisine, allow her the joy of serving as if you were visitors in her own home. Put down your menu, start with a bottle of one of the region's finest wines—for instance, an Umbrian classic like red Sagrantino from Montefalco and Rubesco, a distinguished red from Torgiano, or a white wine from Grechetto or Orvieto—and trust that whatever Vania prepares, you will find delightful. Every piatto Vania served was so sensational that our colleague Jeff, experiencing her food for the first time, kept ordering seconds. It wasn’t until he had a few rounds of strongozzi con crema di caprino semistagionato, sfusato di Amalfi e timo (pasta with semi-aged goat cream, Amalfi lemons, and thyme) and lasagnetta di melanzane, pomodorini Piccadilly al basilico e crema di riccotta di pecora (eggplant lasagna with tomato and basil cream and Piccadilly ricotta sheep cheese) that we were able to properly progress though the other delectable courses to the finale of Tiramisu al limone sfusato di Amalfi (Amalfi lemon Tiramisu) and a fine glass of Vin Santo.
Piazza Matteotti, 6/7
06038 - Spello (PG)
Tel.: +39 0742 651305
Fax: +39 0742 302235
info@palazzobocci.com
http://www.palazzobocci.com/en/dining.html