Ombrie

Perugia

Italy

Dinner was great, and Marco was really friendly and easy to coordinate with 

Dinner was great, and Marco was really friendly an

We had a fantastic evening with Chef Marco. Communication beforehand was incredibly smooth, and everything on the day itself went exactly as agreed. We enjoyed an incredible four-course dinner, the food was beautifully presented, bursting with flavor, and truly Italian. Marco served everything so elegantly and even left the kitchen spotless afterward! We are extremely grateful to him!

We had a fantastic evening with Chef Marco. Commun

Born in Castiglione in Teverina, my passion for cooking blossomed early, leading me to leave my agricultural studies to immerse myself in the culinary art at the Viterbo cooking school. From there, a journey made of intense and stimulating experiences: from local hotels and resorts to Germany, up to Orvieto, where I refine my gastronomic vision at the Inncasa restaurant.
The turning point came in London, a city that transformed my way of understanding cooking. At Nobu I breathed the sophistication of Japanese fusion cuisine, at Sketch I perfected fish processing, while at Dinner by Heston Blumenthal I explored the history of English gastronomy. As Sous Chef at The Modern Pantry, I have solidified my culinary identity, continually evolving.
Before returning to Italy, I broadened my horizons between Cyprus and South-East Asia, gathering inspirations and contaminations that still enrich my cuisine today. In Florence, before opening my own restaurant, Momio, I had the honor of collaborating with Vito Mollica and Entiana Osmenzeza, and then taking on the role of Executive Chef at Castello di Volpaia, in the heart of Chianti, in 2019.
In 2020 I undertook a new challenge by arriving in Perugia, leading the kitchen of the restaurant L'Acciuga. Here I have created a cuisine that speaks about the territory in a personal and refined way, combining technique, creativity and respect for the raw material. The recognition didn't take long to arrive: in 2021,
L'Acciuga won its first Michelin Star, an achievement that established the value of my journey and my gastronomic vision. A Star that, year after year, continues to shine, confirmed until 2025, testifying to a constant commitment to the pursuit of excellence.
Today, with this wealth of experiences, I bring my cuisine directly to your home, to give you a unique gastronomic experience, combining technique, research and passion.

Desserts
(to choose from:)
1. Ricotta and custard cream tart
2. Selection of traditional Umbrian biscuits

Desserts (to choose one from):

1. Eugubine-style chicken
2. Guinea fowl in salmì
3. Roast pork neck with its own sauce

Main Courses (to choose one from):

Toasted Bread
Caramelized onion and pecorino
Olive pâté
Bruschetta with ricotta and confit tomatoes
Torta al testo (Umbrian Flatbread)
Selection of cured meats
Selection of cheeses
Bean, celery and red onion salad
Panzanella (Bread Salad)

To Start (all included):

1. Baked meat cannelloni with tomato sauce and béchamel
2. Umbrichelli with Umbrian rancetto sauce
3. Ricotta and lemon ravioli with roasted tomato cream and herb oil

Pasta Courses (to choose one from):

1. Farrecchiata (polenta) of roveja peas
2. Oven-baked onion
3. Mashed potatoes with olive oil

Side Dishes (to choose one from):

A traditional menu served at the center of the table, in family style, designed for sharing

Sharing Italian Traditions

Aperitif

Risotto . Brown Butter . Parmesan Cheese 40 Months . Onion and Bay Leaf Jus . Puffed Roasted Onion

First Course

Crispy Pork Ribs . Trasimeno Bean Foam . Fennel Jus

Main Course

Starter
Dried-Aged Duck Breast . Balsamic Vinegar . Hazelnut Cream . Smoked Crunchy Bread . Tarragon . Sorrel

Starter

White Chocolate Cremoso . Coffee Sponge . Pistachio Cream . Coffee Gel . Raspberry Dust

Dessert

A gourmet menu inspired by the authentic italian flavours from the earth

Earth

Seared Cuttlefish . Zucchini . Smoked Apple Vinegar Gel . Prosciutto Jus

Seared Caught Fish Fillet . Fish Brodetto . Crunchy Bread . Citrus . Herbs

Risotto . Red Prawns . Confit Tomato Cream . Mascarpone . Tomato Dust

Caprese Sponge . Lemon & White Chocolate Namelaka . Lemon Marmalade . Mascarpone Cream

A gourmet menu inspired by the authentic italian flavours from the water

Water

Smoked Potato Ravioli . Onion Mou . Moraiolo Olive Oil . Truffle

Toasted Porcini Cremoso . Truffle . Sautéed Mushrooms . Pine Mugo Oil . Egg Yolk Foam

Duck . Truffle Butter . Fig Leaf Oil . Mixed Leaf Salad

Walnut Cake . Acacia Honey Namelaka . Chestnut Honey Foam . Orange Blossom Honey Gel . Walnut Brittle

A gourmet menu inspired by a single ingredient, the truffle

Truffle

Tailored cuisine with seasonal ingredients, freshness, and passion on the plate.

Menus de Chef Marco Lagrimino

Sharing Italian Traditions

Earth

Water

Truffle