Restaurant La Stalla

logo-la-stalla

It once was a horse stable, a “medieval” sooty dark lair, with the stones in the wall blackened by the fire and smoke of the burning firewood, and with large wooden tables, benches and ancient jugs and vaulted ceilings. An authentic rustic building, a place to eat good simple food, using traditional recipes: flat bread, corn meal (polenta) with sausages, bigoli pasta, corn meal with beans, beans and pork rind, grilled meat and cheeses, potatoes and onions cooked in the embers and typical Umbrian desserts.

OPENING HOURS

Monday 12:30 – 14:30 / 19: 30-22:00
Tuesday – Wednesday 19: 30-22:00
Thursday – Sunday 12:30 – 14:30 / 19: 30-22:00

fontemaggio-menu-nuovo

La Stalla restaurant menu

Scan the Qr-code to see the menu

Our Story

La Stalla Restaurant has been open for forty years and is considered an institution by many clients and friends from around the world.
It is located on the road that leads to the Eremo delle Carceri (Hermitage of the Prison), in a park on Mount Subasio, and the menu is based on the dishes that our grandmother, Maria Oliva, prepared for the pilgrims.

The room was created in our family’s stables and it is quite amazing: it has walls darkened by the smoke of the fireplace, that are covered with the graffiti inscribed by our guests, old solid “Franciscan” style wood tables and a fireplace that is always burning right in the centre of the room.
On weekends our clients often sit at the long tables next to people they just met, and they even go on to end the evening late at night, drinking the house wine and chatting with their neighbours.
The large terrace becomes a self-service for the restaurant during the summer, offering a beautiful view on the Umbrian Valley, while eating these traditional delights.

The Menu, that was illustrated by a close friend of the family, offers plates that range from the traditional flatbread filled with prosciutto, sausages, chard, and chicory or caciotta cheese, and delicious bruschetta, seasoned with local olive oil.

The best first courses are the bigoli pasta, made by hand with ricotta and spinach, the potato “gnocchi” with ragù meat sauce, Strangozzi pasta with a spicy sauce or the “Umbrian style” cornmeal (polenta): with meat sauce.

The second course dishes range from fresh meat – veal steaks, lamb chops, pork ribs, chicken – cooked on the barbecue upon request, to cheese roasted in a dish or directly on the grill, like our Scamorza cheese grilled on a skewer.

The side dishes are the main reason people like to go eat at “La Stalla” : the roasted onions and potatoes, cooked directly under the cinders in the fireplace and opened just before serving them, like they were served many years ago.

The desserts are all homemade and created for all tastes: zuppa inglese (custard served on a slice of cake), coffee and ricotta custard, tiramisù, jam pies, raisin and pine nut bread, and almond cookies that can be enjoyed dipped in vin santo.

Recipes

FLAT BREAD

INGREDIENTS:
1 kg white flour
½ litre of water ½ glass of oil
1 handful of parmesan 2 packets of yeast


Mix all the ingredients quickly and shape 4 flat breads. Cook on either side in a cast-iron pan.

L’IMPASTOIATA (POLENTA WITH BEANS)

INGREDIENTS:
1 medium size onion
oregano and marjoram
250 g of cooked borlotti beans
tomato sauce
1/4 litre of water
Corn meal
Oil
salt


Fry the onion and oregano and marjoram together in a pan; when they are nice and golden add the bean, water and tomato sauce, boil for half an hour then add the cornmeal slowly, while mixing constantly, until you obtain a nice dense consistency.
Add salt to taste.
You should serve the Impastoiata hot (as a first course), but it is also good cold, sliced, that can be eaten as an entree.

BIGOLI PASTA

INGREDIENTS:
½ kg of ricotta
800 g of cooked spinach
2 whole eggs
5 tablespoons of Parmesan
5 tablespoons of flour
1 pinch of salt
ground nutmeg


Squeeze the water out of the spinach and add all the ingredients to obtain a nice compact mixture; leave it to rest in the fridge for a few hours.
Knead the dough to obtain long gnocchi (dumplings).
Boil in salted water.
Serve with butter and sage.

STRANGOZZI PASTA WITH OLIVES AND CAPERS

INGREDIENTS:
Pitted green and black olives
Capers Parsley
Garlic
Bread crumbs made with home dried bread


Mix the olives, capers, parsley, and garlic with a blender, then add the bread crumbs to the mixture.
The colour obtained should be dark green, be careful not to add too much bread crumbs.
Sauce: oil, garlic, chili, and tomato sauce.
Fry the garlic and chili until well browned, then add the tomato sauce and cook until nice and not watery.
Cook the pasta, drain it, and add the sauce and serve.

ROAST POTATOES IN THE CINDERS

Turn on the fire and wait until the embers are ready.
Lay out the potatoes in a corner of the fireplace distant from the fire and cover them completely with hot ashes and embers.
Move them after 25 minutes and then cover them again with ashes and embers.
Repeat the last operation.
The potatoes will be ready when they are soft.
It usually takes between 60 to 80 minutes to cook 1 or 2 kg of potatoes.

TYPICAL CAKE

INGREDIENTS:
½ l of milk
250 g of dry bread
80 g of butter
100 g of sugar
100 g of raisins
25 g of pine nuts
1 pear
1 apple
1 pinch of cinnamon
2 eggs


Put the dry bread in the warm milk. In a bowl: mix the eggs, sugar, and butter; put the bread in the blender and add the mix with the cinnamon, raisins, and the cut-up fruit.
Lay the batter on a cookie sheet, add the pine nuts, and bake for 40/50 minutes at 180ºC.
Best eaten when still warm.

CRUNCHY BISCOTTI

INGREDIENTS:
INGREDIENTS:
6 eggs
200 g of butter or lard
600 g of sugar
1 lemon
2 glasses of anise liqueur
½ glass of aniseed
2 vanilla
1 kg of almonds
1 kg of flour 1 packet of yeast


Mix all the ingredients together and make the dough into the shape of a salami and put it into the oven. When it is cooked and has cooled down, cut it into slices and put the slices into the oven at 120ºC for no more than 10 minutes.
These biscotti are delicious with sweet wine or liqueurs.