In the kitchen passion e savoir-faire are the key ingredients used to prepare dishes that both surprise and delight, with chefs ably reinventing traditional Umbrian recipes in new ways and augmenting them with dishes form the creative and international cuisine.

quality ingredients

Bread, pasta, puff pastry and cakes are all prepared exclusively by hand, and to surprise the palate the chefs use a wide range of quality local produce ranging from olive oil to goat cheeses, truffles, meats, honey, fruit preserves and numerous home-grown herbs. A process that exemplifies the Lungarotti philosophy of showcasing the enviable gastronomical resources and a rich cultural heritage of Umbria.

umbrian cuisine

Regional Umbrian cooking is the forte of Le Tre Vaselle cuisine, and patrons can savour mouth-watering local specialities such as ravioli filled with herbs and ricotta cheese, frascarelli with fresh tomatoe sauce, Castelluccio lentil soup with bread croutons and extra-virgin olive oil. quail salad and three-chocolate terrine.

Corso di cucina Le Tre Vaselle

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