One expects good wine from an enoteca, and surely good food to go with the grape. But food prepared by the extremely deft hands of Nicola Santificetur surpasses all expectations. He could not have learned his craft solely in hotel school. His culinary talents are a gift!
We wisely followed the advise of our waiter, Alan, who suggested one superb dish after another. Panzanella, a traditionally “poor man’s” salad utilizing bread crumbs, was a tribute to the simple goodness of a varied garden salad and great bread, when combined and presented to perfection by this young man. His real triumphs were in the artistry and flavors of his game dishes. I had tender pheasant prepared in a crunchy potato crust with a contorno of zucchini, while my husband enjoyed duck breasts, the meat rare and juicy, topped in a crust of pistachios. This was accompanied by couscous with apricots and almonds. Our wines were all selections from Umbrian vineyards: a Palazzone white from Orvieto, a Lungarotti Rubesco Reserve and a Colpetrone Sagrantino from Montefalco. Excellent choices, thanks to Alan’s guidance.
The enoteca opened ten years ago in a 12th century building that previously housed an old olive mill. The candlelit tavern-type tables lend special warmth to the dining room with its vaulted ceilings. Soft music, great Umbrian wines and excellent cuisine – Bevagna at its best.