Michelin Star 2016
A tribute to this land and its immense gastronomic riches.
The “Vespasia” project was created and is operated by Vincenzo and Federico Bianconi, the latest generation of a family of enthusiast restaurateurs, with a tradition that began in the 1850s and continued without interruption. This is a tribute to this land and its immense culinary richness. The restaurant “Vespasia” is located in the Palazzo Seneca Relais & Château, a noble palace dating back to the 1500s in the artistic heart of Norcia, a few steps from the main square of St. Benedict, between the Castle of Vignola and the convent of St. Francis, the latter transformed in recent years into a stylish auditorium. The restaurant “Vespasia” gives out a sense of harmony and peace. Here innovation meets tradition, treating it with respect a child should treat his father. Everything at the “Vespasia” tells the story of this land – style, colours and flavours that are simple but at the same time intense.
Details always make the difference, and therefore they were treated with great love and attention. At the “Vespasia” the Guests can even choose their seat between comfortable padded chairs and large leather armchairs, both created by master Umbrian craftsmen. The table can be in the more intimate ‘black’ fireplace room and including wine, candles and wooden furniture, or between the lemon grove and the old stables, overlooking the inner courtyard. When the weather permits, guests can eat outside where, in addition to peace and tranquility, they can enjoy the view of the towers, bell towers and, in the distance, of the Sibillini Mountains. The scent of aromatic herbs from the garden completes a top-quality location.
But it is at night that the restaurant “Vespasia” expresses its greatest charm. The candles are lit, the lights dimmed, the staff consistently checks that everything is perfect – it’s time for the show! The silverware, the crystal glasses and the spotless table linen are overshadowed as the dishes prepared by the Chef Valentino Palmisano and his staff, the real protagonists of the restaurant “Vespasia”, arrive. The recipes you can taste at the “Vespasia” stand out for their elegance, refinement, tradition, creativity and real professional ethics. Colours, scents and flavours want to carry those who taste them on a journey to discover this land, full of great products, great history, simplicity and love for good and healthy things. Every Saturday night, you can also enjoy the soft notes of live jazz, swing or blues that good musicians reserve for our guests. Everything to make yours a memorable evening.
The Chef Valentino Palmisano has joined the “Vespasia” project since 2017. A meeting of ideas and the common ethical and professional values have led the Neapolitan chef to move to Norcia after a decade of prestigious international experiences in large hotel chains from Shanghai to the Ritz-Carlton in Kyoto. Listed among the top 10 best Italian chefs abroad by “Arbiter” magazine, in Asia Palmisano became one of the greatest interpreters of Italian cuisine, authentic, creative and at the same time tradition-bound. Trained in the school of Alfonso Iaccarino, Bruno Barbieri, Pino Lavarra and Oliver Glowig, over the years he has worked with professionals like Riccardo La Perna, Massimo Bottura, Domenico Iavarone and, Gaetano Trovato, devising a program of gourmet events of international appeal called “Dining with Valentino”.
Filippo Moriggi is passionate about good food and the food in all its forms. A traveller and a person with a deep knowledge of different cultures, he loves discovering local markets with their scents and goods on offer. His experiences led him to one of the most pristine places on the planet, New Zealand, at the Otahuna Lodge Relais & Châteaux. Here he embraced the project ‘farm to table’, entailing the production and cultivation in the property or the search for raw materials from local producers. Along with the Bianconi family he intends to pursue this philosophy and the creation of a network of sustainable businesses.
Laura Santoro e’ una colonna portante del Vespasia e di Palazzo Seneca. Un sorriso della costiera Sorrentina che sposa la concretezza Umbra. Cresciuta all’interno delle strutture della famiglia Bianconi, Laura ha saputo dimostrare negli anni professionalità, determinazione e amore per il suo lavoro. La sua accoglienza elegante e premurosa vi farà sentire come a casa. Laura Santoro is a cornerstone of the restaurant “Vespasia” and of Palazzo Seneca, a smile from the coast of Sorrento mixed to the down-to-earth qualities of Umbria. Professionally raised within the Bianconi family’s properties, Laura has demonstrated over the years professionalism, determination and love for her work. Her elegant and warm welcome will make you feel at home.
In the recipes of Vespasia you will find elegance, research, tradition, creativity and professional ethics. Colors, odors and flavors will lead those who taste them to a journey to discover this land, rich of excellent products, great history, sobriety and love for good and healthy things.
For your special events, business meetings or romantic dinners we can arrange spaces or locations on an exclusive basis. If you wish, we can assist and advise you in whatever you might need: vintage cars, flowers, makeover and body care, printing of promotional material, and miscellaneous services.
For more information on the opportunities that “Vespasia” is able to offer, please contact us at:
or call us at: +390743817434
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