Vespasia
Norcia, Italy
⭐1 Star
The Experience
From Michelin Guide
Situated in the historic centre of Noto which is slowly returning to life after the earthquake, this restaurant is part of the smart Palazzo Seneca hotel. You pass through a succession of small rooms to get to the elegant Sala del Vespasia, where a female Japanese chef now showcases the best of Umbrian gastronomic delights after many years working in Campania and renowned restaurants elsewhere in Italy. Olive oil, cured hams, lentils, Cannara onions, crayfish and river fish, lamb from the Sibillini mountains and, of course, the excellent local black truffle are used in her creative and occasional complex dishes. Our description would not be complete without mentioning the excellent service and warm, friendly welcome offered by the Bianconi, a long-established family in Norcia’s hotel and restaurant sector.
Unique Things
From Visitor Experiences
1. Preserving Umbrian Heritage in a 16th-Century Noble Residence
Vespasia is uniquely housed within Palazzo Seneca, a noble residence dating back to the 1500s, originally home to the Seneca family who served prestigious Vatican clients. The Bianconi family undertook a meticulous seven-year restoration to preserve the palazzo’s historic charm, blending local tradition with haute cuisine and sustainable practices. The restaurant’s ambiance features terracotta columns, a wooden ceiling with tiles, and handcrafted leather furniture by Umbrian artisans, creating a sanctuary that honors the region’s heritage.
2. A Family Legacy of Hospitality Since the 1850s
Operated by Vincenzo and Federico Bianconi, Vespasia continues a family tradition of hospitality that began in the 1850s. This deep-rooted lineage influences the restaurant’s philosophy, where innovation meets tradition with respect and love for the land. The dining experience is described as a harmonious blend of elegance, refinement, and creativity, aiming to transport guests through the colors, scents, and flavors of Umbria’s rich culinary landscape.
3. Sustainable Practices and On-Site Farming
Vespasia distinguishes itself by implementing sustainable sourcing, relying on local producers and its own farm. The farm cultivates lentils, chickpeas, cicerchia beans, wheat, and spelt, which are used for flour and bread products. This farm-to-table approach extends to the use of regional specialties such as olive oil, cured hams, river fish, lamb from the Sibillini mountains, and the prized local black truffle, underscoring a commitment to environmental responsibility and authentic Umbrian flavors.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Vespasia in Norcia are:
- Local black truffle: Highly prized and used in creative dishes, reflecting Norcia's renowned truffle heritage.
- Cured hams: Integral to the Umbrian culinary tradition and featured prominently, including in their signature Nursino Ramen with ham consommé.
- Mushrooms: Paired with ham consommé in the signature Nursino Ramen, showcasing local forest flavors.
- Lentils and legumes (chickpeas, cicerchia beans): Grown on their own farm, these are staples in their menus, emphasizing sustainability and local agriculture.
- Olive oil: A fundamental ingredient in Umbrian cuisine, used to enhance flavors throughout their dishes.
These ingredients are significant as they embody the Umbrian terroir and culinary heritage, with Vespasia blending traditional local produce with innovative techniques, such as in their signature Nursino Ramen that marries mushrooms and ham consommé to create a unique fusion dish. The restaurant also emphasizes sustainability by sourcing from local producers and its own farm.