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Il menù del Ristorante Da Luciano offre una selezione di piatti raffinati, con un'attenzione particolare al pesce e agli ingredienti locali. Immergiti in un'esperienza culinaria che unisce creatività e tradizione nel cuore di Passignano sul Trasimeno.
Starters
Indulge in the freshest ocean flavors with options like the Plateau Royal, featuring succulent scampi, vibrant gamberi rossi, and briny oysters. For a refined start, try the Degustazione di Ostriche served with buttery Normandia pan brioche and delicate vegetable dressings or the vibrant Variazione di Tonno paired with seasoned onions, sea urchins, and a touch of pollen. The Ceviche di Capesante, enriched with guacamole and aromatic mixed greens, and the exotic Gambero Rosso with coconut and Gin Mare, complete the lineup of inventive starters.
Mains
The main courses are a celebration of local waters and fields, with dishes brimming with fresh seafood and regional ingredients.
- Tagliolini alle Vongole in Acqua di Conchiglie e Plancton – delicate tagliolini pasta served with clams, shell broth, and plankton essence for a truly maritime flavor.
- Spaghettoni Felicetti, Ostriche e Cedro Candito – thick Felicetti spaghettoni complemented by oysters and sweet candied citron for a rich contrast.
- Tortello di Melanzane, Fondo Bruno di Mare e Gambero Rosso – eggplant tortelli served with a dark seafood sauce and red prawn for a bold, savory dish.
- Risotto Motta, Anguilla e Ciliege sotto Spirito – a creamy risotto infused with eel and cherries preserved in spirit for a surprising twist.
- Mezze Pappardelle alla Lepre e Olio al Finocchietto Selvatico – half-wide pappardelle noodles paired with hare and wild fennel oil for an earthy, rustic flavor.
- Astice dalla a ...alla... e a Spasso tra Cannara e il Trasimeno – a luxurious lobster dish inspired by the flavors of Cannara and Lake Trasimeno.
- Rombo al Doshi Burre Blanc, Estratto di Erbe e la sua Pelle in Pop Corn – turbot in a buttery Doshi sauce with herb extract and its crispy skin popped like popcorn.
- Ricciola di Fondale nel suo Fumetto, Conchiglie e Bietola Rossa – a deep-sea amberjack served in its own broth with shellfish and red chard.
- Luccio, Foglie di Cappero e Guazzetto di Tegamaccio – pike accompanied by caper leaves and a traditional Tegamaccio sauce.
- Agnello in Due Consistenze, il suo Jus e Carote Mignon alla Brace – lamb served prepared two ways, complemented by its jus and grilled baby carrots.
- Tagliatelle di Seppia, Gel al Lime, Quinoa e Pecorino di Norcia al Sifone – cuttlefish tagliatelle served with lime gel, quinoa, and Norcia pecorino cheese foam for a fresh finish.
- Acqua di Mare, Pane al Pomodoro e Scampi – sea water broth served with tomato bread and succulent scampi, capturing the essence of the lake.
- Parmigiana di Melanzane Fredda e Liquida – a creative twist on eggplant parmigiana served cold and in a liquid form, showcasing culinary innovation.
Desserts
While detailed dessert options are not listed, guests can expect elegant and thoughtfully prepared sweets that complement the celebrated seafood and regional dishes, rounding off an exceptional dining journey.
Drinks
Ristorante Da Luciano pairs its refined dishes with an excellent selection of wines and beers, thoughtfully chosen to highlight the flavors of Umbria and the lake region. The sommelier’s recommendations elevate the overall experience, ensuring each sip complements the meal perfectly.
Specials and Unique Offerings
The menu features creative dishes like the Risotto Motta with eel and cherries under spirit, and the Parmigiana di Melanzane served both cold and liquid, illustrating the kitchen’s flair for innovative presentations. The fusion of local ingredients with unexpected culinary techniques invites diners to savor an authentic yet original taste of the region.
