Apollonaire
The low wood ceilings, stone walls, and beams are traditional holdovers from a 12th-century Franciscan monastery, but the menu is innovative and adventurous—contemporary Spoletan, if the food world has invented such a term, would well describe dishes that rely on fresh local ingredients and traditional Umbrian recipes but have that extra twist: Strangozzi (local long, rectangular wheat pasta) is topped with a pungent sauce of cherry tomatoes and mint, herb-roasted rabbit is served with black olive sauce, and pork filet mignon is topped with a house-invention, a sauce of pecorino cheese and pears soaked in Rosso di Montefalco.
The low wood ceilings, stone walls, and beams are traditional holdovers from a 12th-century Franciscan monastery, but the menu is innovative and adventurous—contemporary Spoletan, if the food world has invented such a term, would well describe dishes that rely on fresh local ingredients and traditional Umbrian recipes but have that extra twist: Strangozzi (local long, rectangular wheat pasta) is topped with a pungent sauce of cherry tomatoes and mint, herb-roasted rabbit is served with black olive sauce, and pork filet mignon is topped with a house-invention, a sauce of pecorino cheese and pears soaked in Rosso di Montefalco.
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