Not even a forecast of heavy rains could keep us away from our appointment with adventure – lunch in a fortified stone structure dating back to the 1100's. The original castle overlooking the Tiber River is now in ruins but Titignano, its supporting fortress, remains. Built of stone from the Travertine quarries, it was transformed into a palace and small village in the 16th century, and in 1830 it was purchased by Prince Don Tommaso di Filippo Corsini of Florence. It is still owned by the Corsini Family heirs. Together with the Tenuta di Salviano, the Titignano Estate comprises 2000 hectares, situated between Todi and Orvieto overlooking the Corbara Lake.
It is indeed a dreary November day and a very wet one, keeping us from fully exploring the estate. But inside, the castle both warms and charms us. The main hall of the castle with its original stone hearth is now the restaurant. We have brought large appetites with us and it is a good thing, a sneak preview of this hall reveals tables laden with countless platters.
In short order, those same platters are brought to our smaller dining room, where families and friends have gathered for Sunday lunch, to be consumed with great gusto. Our enjoyment of the meal unfolds in equal measure to theirs. But can we possibly keep up? The wait staff delivers endless antipasti in a practiced choreography around our tables, delivering focaccia and pizzette, crostini and cheese brioches. There is a tris of pastas: risotto with apples, baked lasagne, and pappardelle with Wild Boar sauce. The food reflects a road map of Umbria, its fields and forests, its valleys, farms, and orchards. The cooking reflects the simplicity and wholeness of the traditional dishes that the grandmothers of Umbria have made for centuries. The beef stew and porcini mushrooms are accompanied by green beans, and the platter of mixed grilled meats is followed by a simple tossed green salad. True “farm to table” cooking – we saw the sheep grazing in pastureland on our approach to the castle.
Fortified by glasses of local Salviano wines, we eat like warriors, refusing to surrender. We reach dessert, a light tiramisù and biscotti with vin santo. Wouldn't it be nice to surrender to one of their cozy guest rooms that they now rent out to travelers?