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What better region of Italy than Umbria, to celebrate seasonal eating – known as the green heart - Umbria is renowned for its magnificent produce and burgeoning wine industry. Italy’s main source of black truffles, Umbria’s lush green woods also produce mushrooms and chestnuts, while other gastronomic delights include pork, wild boar, rabbit, free-range chickens and wood pigeons, as well as lamb and Perugia Chianna beef. Then there is the traditional cooking style – slow cooking – deliciously braised meat or fowl that falls off the bone and melts in your mouth. Jonathan Barthelmess has designed an Umbrian menu which embraces traditional cooking with a contemporary spin highlighting the strong, simple flavours of this special region including:
Cured trout with truffle honey vinaigretta
Pappardelle with braised rabbit, olives and Pecorino. Pecorino is an aged, hard cheese made from sheep’s milk and perfect for grating
Umbrian traditional style roast pork with fennel and pepper cooked slowly in white wine.
Baci di Perugia Chocoloate dessert
Magnificent Western Australia Truffles will also be offered as an addition to the Umbrian menu, one of nature’s noblest gastronomic ingredients, the truffle is synonymous with banquet, conviviality and unforgettable moments of savory delight. | 
