What Did You Have For Dinner?

Last fall, friends, Dr. C. and I went to Scottadito Osteria Tagliavento in Bevagna.  Owners of a butcher shop in this tiny town at the base of the hill going to Montefalco, the fourth generation decided to open a restaurant, and we are so happy they did!

Our party of seven arrived when they opened, and were given a table in the side room.  We then tried to decide what we would have from their incredible selection of starters, pastas, meats, and vegetables.  Rosita helped us, by suggesting we have both pastas to share at the table, along with rib eye and porterhouse for our mains.  A selection of grilled vegetables and potatoes baked in the embers rounded out this feast.

Beef, it's what's for dinner

We opted for the two pastas, tagliatelle tagliavento an egg pasta tossed with a pork and tomato sauce

This pasta is like a gnocchi made with flour, water and potatoes, then extruded through the meat grinder to cut it, tossed with oil, spring vegetables and pecorino it was sublime.

Keeping the main thing, the main thing, this place does beef to perfection.  Rib eye and Porterhouse aged 55 days.

An assortment of vegetables, spinach, potatoes, zucchini, eggplant

Even the bones are delicious

And, for dessert, left to right, like a napoleon, rocciatta---like a strudel-- and chocolate 'soft' cake

All this plus a magnum of Sagrantino (thank you Enoteca Properzio) and great conversation made this a special evening.  

Thank you Scottadito Osteria Tagliavento for a beautiful evening, your hospitality, care for the food, and for us was exceptional.