The value of diversity
Il culinary journey proposed by Mara, our peasant cook, wants to dedicate attention to those who wish to taste a traditional cuisine that is a guarantee of authenticity and love for the good things of the past, spending time in a pleasant country environment surrounded by nature and greenery.
Following the passion for taste, which evokes memories and forgotten places, we dedicate our commitment to those who truly want to savour the simple and sincere flavour of tradition, in which herbs grown in the garden or the thread ofextra virgin olive oil home-made or local produce is the best condiment.
We offer with simplicity the ancient family recipes, the true classics of the peasant tradition, in the context of a truly agritourism cuisine.
Tradition and territory
Tradition and territoriality are our starting points.
From homemade pasta to cold cuts platters (produced directly from our farms), to local cheeses, accompanied by jams and vegetable preserves of our own production.
We offer i typical dishes of Trasimeno, a land between Tuscany and Umbria, territories from which the dishes take equal inspiration and form: pici all'aglione, pappa col pomodoro, cantucci with vinsanto, tagliatelle with peasant ragù, country roasts, grilled meats and torta al testo, just to name a few.
Excellent, upon request, also the lake fish proposal, typical of the Trasimeno area: smoked tench, freshwater prawns, tagliolini with royal perch and queen in porchetta.
Magione, a few kilometers from Perugia and the most beautiful art cities of Umbria.
In this small area of Umbria, a strong tradition still persists today culinary tradition absolutely to be discovered, made even stronger by the presence of a Slow Food Presidium: the Trasimeno Bean, particularly suitable to accompany the typical fish of the area.
A harmonious whole dedicated to the palate and taste, which goes beyond territorial borders and makes this cuisine a true crossroads of traditions and flavors.
A cuisine of raw materials: the philosophy of zero km
The raw materials used are from the same La Casa di Campagna farm or from local producers.
The menu changes frequently, following the seasonality of the products and the cook's inspiration.
Mara's cooking is thus able to follow the philosophy of zero km in a natural way, both in terms of the origin of the raw materials and the origin of the dishes, strictly adhering to the territorialità.
The holidays are the moments in which adherence to tradition is most expressed: the Easter breakfast with the Umbrian Easter cake accompanied by local cold cuts and cheeses, the ciaramicola, a typical Easter dessert, the roast goose of Ferragosto and broad beans with pecorino cheese in spring they will make you feel as if you have lived in Umbria all your life.
