Convitto is a success story that starts in 1980 when Giacomo Vitto and his father Pino, moved to Amelia from Gioia del Colle, in the southern region Apulia. They have brought their rare talent of making handmade fresh cheese, like mozzarella, ricotta, burrata, caciocavallo to Amelia. After nearly 40 years, Giacomo still makes these delicious cow’s milk cheeses in the same small workshop every single day. But Giacomo’s two daughters Lavinia and Noemi, together with their mother Gianna, moved their family shop into a bigger, historical Palazzo in March 2018. There, Convitto is now a shop-bistrot where clients can find Vitto’s traditional cheeses as well as a wide range of prosciutti, other cured meats and local craft beer and wine.
Francesca opened El Merendero 6 years ago, with her husband Fausto (pictured). El Merendero was an old hunting lodge, which has been renovated by the family, keeping the originality and the atmosphere intact. In summer you can dine outside in the woods under a canopy with the fireflies dancing in the trees and in the winter the lodge has a cosy atmosphere with wood carvings on the walls. Arriving at El Merendero is part of the adventure. There is a steep drive on white roads – no signs - into the countryside ending at lodge set in a small clearing deep in the oak woods. Despite its success the restaurant remains true to itself. Everything is prepared fresh, at that moment, and with their hands.
Eating at the table of Pierluigi and Chiara is a bit like a treasure hunt. In one of the smallest and most remote villages between Amelia and Todi, Melezzole is a splendid military fortress dating back to the 12th century where two young siblings surprise gourmets in search of high level home cooking. "We choose the best foods for seasonality and quality for you ... with these we hope to win you over", they say. They've been doing it for a decade and every detail is important to them. They offer typical Umbrian cuisine according to the season. Pierluigi serves vegetables from his own organic vegetable garden. They buy their chianina beef and pigs from the farmers they have known all of their lives.
Ristorante Montenero is a warm welcoming family run restaurant 4 km outside Amelia founded in 1926. It is well known for its generous pasta dishes of delcious fettucine al ragu and wonderful spaghetti carbonara. (The spaghetti and fettucine are home made at the restaurant). For secondi the wood roasted meats are wonderful – lamb chops, sausages, taglaiata steak served with rocket and parmesan. In season the cicoria with peporoncino is excellent. It is a busy family restaurant full to the brim on Sundays - so prepare to wait your turn. Excellent for big fmailys and kids – cosy in the winter and with a small terrace in the summer which you must book if you wish to sit outside.
The Porcelli Tavern in Amelia has been run by the famous Amerino personality, Valda for over thirty years. Porcelli is a very lively tavern with live music played late into the night, lots of beer and pizza. As you enter the Porcelli Tavern, the long bar hosts an equally long row of beers on tap for the experienced beer drinkers. Porcelli is situated on the famous Via Farrattini, not far on from the rennaissance Palazzo Farratini still inhabited by the Farratini family today. It is said the this street used to be called Via Porcelli hence where the Tavern gets its name.
La Casareccia is a family restaurant founded by Mario and Rita and now run by their children Luca who is the Chef and Stefania who runs the restaurant. Their local specialities include ‘Fettuccine with Chicken Giblets’, gnocchi in a lamb sauce and ‘manfricoli’, a local pasta similar to tagliatelle but made with water and durum wheat. "These are the main dishes cooked by our mother” says Stefania but they also serve a wonderful chicken cacciatore and lamb with truffles and offal. Luca has continued Mario and Rita’s passion for food and, after mastering his Mother’s dishes, has started to innvoate with the local fresh produce.
The De Santis family built this hotel in 1970 and have managed it ever since. Daniela and Laura the chefs prepare good homemade dishes. Daniela has chosen three words to describe their style of hospitality: cordiality, family management and professionalism. They make sure they include dishes for celiacs, vegans, vegetarians and allergy sufferers. The Kamut flour pizza is very good. Once inside Lo Scoglio it has large panoramic rooms with views of the medieval Borgo of Amelia and the valley of the Rio Grande river. In summer there is a large gazebo where you can eat outside.
DentrAmelia opened in October 2017 by three friends Andrea, Luca and Stefano . It is a bright, modern and welcoming restaurant in the historic center. The owners pride themselves with preserving local culinary traditions. They offer only local produce. The ricotta is made 20 meters away! The meat is sourced in the nearby village and the truffles are found by the dogs of friends. Stefano uses the flour of a miller friend for his pizza made with a mixture of four cereals. The pizzas are affectionately named after areas in the medieval Amelia - Le Mura, Porta Romana, Il Vicolo, the Cathedral.