Menu
Menu
Sharing Restaurant
Tipico Osteria & Locanda del Capitano Montone Restaurant
100% Made in Umbria
Sharing Restaurant Montone
Tipico Osteria & Locanda del Capitano
100% Made in Umbria
Sharing Restaurant
Tipico Osteria &
Locanda del Capitano
100% Made in Umbria
In our opinion, food is a poem, born from the values of a land, where the farmers cultivate the words, the chefs creates, the service tells, the customer tastes through all his senses and enjoying a unique experience.
Paolo Morbidoni & Giancarlo Polito
Paolo Morbidoni & Giancarlo Polito
The Menu of the Tradition
Starters
Our Chianina handmade "carpaccio" (thin slices of raw beef) with juniper and aromatic herbs €11
Oil pairing: Dop Umbria Colli del Trasimeno or monocultivar di San Felice
Oil pairing: Dop Umbria Colli del Trasimeno or monocultivar di San Felice
Our Chianina handmade "carpaccio" (thin slices of raw beef) with juniper and aromatic herbs €11
Oil pairing: Dop Umbria Colli del Trasimeno or Monocultivar di San Felice
Oil pairing: Dop Umbria Colli del Trasimeno or Monocultivar di San Felice
Our selection of artisanal Montonese cured meat with handmade “torta al testo” (traditional umbrian pizza bread) €14(1)
(1) Our selection of artisanal Montonese cured meat with handmade “torta al testo” (traditional umbrian pizza bread) €14
(1)
(1) Our selection of artisanal Montonese cured meat with handmade “torta al testo” (traditional umbrian pizza bread) €14(1)
(1) The “mazzafegato” (Upper Tiber Valley Presidia Slow Food) served with a pesto of wild herbs and caramelized onion €11
The “mazzafegato” (Upper Tiber Valley Presidia Slow Food) served with a pesto of wild herbs and caramelized onion €11
The “mazzafegato” (Upper Tiber Valley Presidia Slow Food) served with a pesto of wild herbs and caramelized onion €11
Chianina beef tartare with black truffle,crispy egg yolk and crumble of porcini mushrooms €16
Oil pairing: Dop Umbria Colli Orvietani or Monocultivar di frantoio
Our hand cut Reserve ham of wildly bred pork with “torta al testo” €17(1)
(1) Our hand cut Reserve ham of wildly bred pork with “torta al testo” €17(1)
(1) The onion of Cannara cooked under cinders with pecorino cheese and melted pork’s fat €11(4)
(3)
(4)(3)The onion of Cannara cooked under cinders with pecorino cheese and melted pork’s fat €11
(4)
(3)
(4)(3)The onion of Cannara cooked under cinders with pecorino cheese and melted pork’s fat €11(4)(3)
(4)(3)First Course
Handmade “bringoli” (traditional Umbrian pasta) with black truffle €18(2)
(2) Handmade “bringoli” (traditional Umbrian pasta) with black truffle €18(2)
(2) The cream of seasonal vegetables with caramelized leeks with saffron of Cascia €12
Oil pairing: monocultivar di Borgiona or Nostrale di Rigali
Oil pairing: monocultivar di Borgiona or Nostrale di Rigali
The cream of seasonal vegetables with caramelized leeks with saffron of Cascia €12
Oil pairing: monocultivar di Borgiona or Nostrale di Rigali
Oil pairing: monocultivar di Borgiona or Nostrale di Rigali
Artisanal dumplings with white ragout of Chianina beef and montonese pecorino cheese €12(2)(4)
(2)(4)Artisanal dumplings with white ragout of Chianina beef and montonese pecorino cheese €12(2)(4)
(2)(4)Trasimeno's "fagiolina" (local beans) soup with perch fillets €14
Oil pairing: monocultivar di Dolce Agogia or Dop Colli Amerini
Oil pairing: monocultivar di Dolce Agogia or Dop Colli Amerini
Trasimeno's "fagiolina" (local beans) soup with perch fillets €14
Oil pairing: monocultivar di Dolce Agogia or Dop Colli Amerini
Oil pairing: monocultivar di Dolce Agogia or Dop Colli Amerini
Artisanal “Chitarrino” with “carbonara” sauce and Tiber Valley “mazzafegato” (Slow Food Presidia) €12(2)
(2) Artisanal “Chitarrino” with “carbonara” sauce and Tiber Valley “mazzafegato” (Slow Food Presidia) €12(2)
(2) “Tagliatella” with so-called ragout of Sunday (pork, beef and lamb meat) €13(2)(4)
(2)(4)“Tagliatella” with so-called ragout of Sunday (pork, beef and lamb meat) €13
(2)(4)
(2)(4)Second Course
“Tegamaccio” (stew) of wild board with chicory and “torta al testo” €15(1)
(1) “Tegamaccio” (stew) of wild board with chicory and “torta al testo” €15(1)
(1) “Fegatello” (liver) and pork neck with roasted turnip greens €16
“Fegatello” (liver) and pork neck with roasted turnip greens €16
The steak of beef “Etrusco” 45 days of maturation €7 per 100 grams/hg
Oil pairing: monocultivar di Moraiolo or Dop Colli Assisi Spoleto
Oil pairing: monocultivar di Moraiolo or Dop Colli Assisi Spoleto
The steak of beef “Etrusco” 45 days of maturation €7 per 100 grams/hg
Oil pairing: monocultivar di Moraiolo or Dop Colli Assisi Spoleto
Oil pairing: monocultivar di Moraiolo or Dop Colli Assisi Spoleto
Rack of lamb in a herb crust and juniper with green cooked vegetables €20
Our selection of Umbrian’s cheeses from uncooked milk with Umbrian compote €14
Our selection of Umbrian’s cheeses from uncooked milk with Umbrian compote €14
The Gourmet Menu
The Tradition rivisited by the Chef
The Gourmet Menu
The Tradition rivisited by the Chef
Starters
My “cappuccino”, cheeses fondue with quail egg and truffle €14
My “cappuccino”, cheeses fondue with quail egg and truffle €14
Umbrian pate on crispy polenta, marinated grapes and cooked wine €13
First Course
Ravioli” (filled pasta with ricotta cheese and orange) with duck ragout and aged pecorino cheese refined in wild cherries €13(2)
(2) Ravioli” (filled pasta with ricotta cheese and orange) with duck ragout and aged pecorino cheese refined in wild cherries €13(2)
(2) “Risotto” with wood pigeon, pecorino cheese and vermouth of Sagrantino wine €18 per person
(for two people min.)
(for two people min.)
“Risotto” with wood pigeon, pecorino cheese and vermouth of Sagrantino wine €18 per person
(for two people min.)
(for two people min.)
“Risotto” with wood pigeon, pecorino cheese and vermouth of Sagrantino wine €18 per person - (for two people min.)
Second Course
The caramelized pigeon with chestnut honey, roast leek and "pampepato" crumble from Terni €25(4)
(4)The caramelized pigeon with chestnut honey, roast leek and "pampepato" crumble from Terni €25(4)
(4)Chianina beef cheek cooked at low temperature with caramelized onion and Jerusalem artichoke cream €18
Oil pairing: monocultivar di Rajo or Dop Colli Amerini
Oil pairing: monocultivar di Rajo or Dop Colli Amerini
Chianina beef cheek cooked at low temperature with caramelized onion and Jerusalem artichoke cream €18
Oil pairing: monocultivar di Rajo or Dop Colli Amerini
Oil pairing: monocultivar di Rajo or Dop Colli Amerini
Our desserts
As it once was: milk and chocolate bread € 8
Come una volta.
Pane, latte e cioccolato € 8
Orange frost and star anise with celery ice cream and caramelized walnuts € 7
Crunchy puff pastry with black pepper, soft white chocolate and raspberry coulis € 7
Chantilly cream with crunchy pastry and fresh berries € 6
Our “Crescionda” (typical chocolate and “amaretti” cake) with sagrantino wine jam € 6
Gluten free
Vegetarian(1) excluding “torta al testo” or bread
(2) available with gluten-free pasta
(2) available with gluten-free pasta
(3) excluding pig fat
(4) excluding crumble
(4) excluding crumble
Selection of the MICHELIN GUIDE ITALIA 2020
Tipico Osteria & Locanda del Capitano Sharing Restaurant
Selection of the MICHELIN GUIDE ITALIA 2020
Tipico & Locanda del Capitano Sharing Restaurant
Bib Gourmand • Inspectors’ favourites for good value
Simple restaurant; one of our most delightful places.
"Two venues in one, these restaurants showcase Umbrian cuisine in dishes prepared from the best local ingredients by skilful chef Polito. Special evening events are held in the Locanda del Capitano every month, while the beautifully kept osteria serves regional dishes prepared with dedication and passion."
