Gourmet Cousine

The Gourmet Cuisine of Country House Montali

“Guacamole alla Montali”
The Montali variation remains true to thè well-know Mexican dish, adding a touch of Italian culinaire to set it apart.

To dine at Country House Montali is an especially gratifying experience, one which will not easily be forgotten.

The cooking is unique, drawn from a broad range of influences and styles by head chef Maria Lucia Simoes da Cunha who has devoted more than 20 years to researching and refining a gourmet cuisine to satisfy the most demanding palates.

Maria Lucia and husband Alberto, who have run a popular restaurant for many years, are supported by a team of highly-skilled sous chefs, helping produce a very personal style of cooking.

Considering the small scale of this exclusive resort, those guests privileged enough to enjoy the exquisite quality of the cuisine may be pleasantly surprised to find that the food matches perfectly the beautiful setting of this country resort.

At its core lies a fusion of absolutely fresh local produce with an emphasis on flavour, colour and texture. There is also enormous variety – from a delicate French-style vichysoisse soup to an Indonesian puff-pastry case stuffed with spicy vegetables. Yet the keynote always remains Mediterranean and Italian cooking.

“Bi-parmentier”
A velvety combination of two classic soups.

“Crudite di pere e melone”
A pear and melon salad served with a balsamic vinagrette glaze and honey, topped with Fossa and Castelmagno cheeses.
“Risotto allo zafferano”
The comforting texture and sophisticated flavour of this Saffron Risotto make for one of thè most praised dishes of The Country House Montali.

Award-winning chef Maria Lucia is a great believer that every meal at Country House Montali should use only the finest quality and freshest ingredients, while aiming for nutritional balance.

In the Country House Montali,You can also request a tailor made diet,such as vegan, glutine free, dairy free, egg free, rennet free cheese.

In those cases a 20% supplement will be charged.

"Mousse chocolate"
A soft creamy delightful chocolate mousse.

“Pasticcio di melanzane”
An aubergine tart, served with a Caper Parsley sauce.
"Rotolo di crespelle"
A roulade of crepes stuffed with crunchy rnixed vegetables.

You will have the opportunità to sample the finest local black truffles from Norcia as well as the sought-after “formaggio di fossa”, a rare cheese specially matured underground.

To complement the cuisine perfectly, Alberto has built up a tailor-made list of Italian wines and is on hand to suggest the most appropriate wine for each meal.
The list covers most of the regions of Italy with samples of the most renowned areas of the country. You will have the chance to taste a wide range of wines from the famous Brunello or Barolo, to the lesser-known but equally fine naturally-fermented Regaleali from Sicily.

“Sformatino Mediterraneo”
Gourget and ricotta cheese melange, served on a beetroot coulee with fried carrots.
"Fagottini cus cus"
Indonesian spicy vegetables puff pastry, stuffed with cous cous.

An incomparable version of the Brasilian tear-drop shaped fried pastry,stuffed with a creamy aubergine filling.

"Vulcano di cioccolato"
A chocolate lava cake generally served with a liquorice ice cream and kiwi sauce.

The Gourmet Cuisine of Country House Montali

“Guacamole alla Montali” The Montali variation remains true to thè well-know Mexican dish, adding a touch of Italian culinaire to set it apart.	To dine at Country House Montali is an especially gratifying experience, one which will not easily be forgotten. The cooking is unique, drawn from a broad range of influences and styles by head chef Maria Lucia Simoes da Cunha who has devoted more than 20 years to researching and refining a gourmet cuisine to satisfy the most demanding palates. Maria Lucia and husband Alberto, who have run a popular restaurant for many years, are supported by a team of highly-skilled sous chefs, helping produce a very personal style of cooking.

Considering the small scale of this exclusive resort, those guests privileged enough to enjoy the exquisite quality of the cuisine may be pleasantly surprised to find that the food matches perfectly the beautiful setting of this country resort. At its core lies a fusion of absolutely fresh local produce with an emphasis on flavour, colour and texture. There is also enormous variety – from a delicate French-style vichysoisse soup to an Indonesian puff-pastry case stuffed with spicy vegetables. Yet the keynote always remains Mediterranean and Italian cooking.	“Bi-parmentier” A velvety combination of two classic soups.

“Crudite di pere e melone” A pear and melon salad served with a balsamic vinagrette glaze and honey, topped with Fossa and Castelmagno cheeses.	“Risotto allo zafferano” The comforting texture and sophisticated flavour of this Saffron Risotto make for one of thè most praised dishes of The Country House Montali.

Award-winning chef Maria Lucia is a great believer that every meal at Country House Montali should use only the finest quality and freshest ingredients, while aiming for nutritional balance. In the Country House Montali,You can also request a tailor made diet,such as vegan, glutine free, dairy free, egg free, rennet free cheese. In those cases a 20% supplement will be charged.	"Mousse chocolate" A soft creamy delightful chocolate mousse.

“Pasticcio di melanzane” An aubergine tart, served with a Caper Parsley sauce.	"Rotolo di crespelle" A roulade of crepes stuffed with crunchy rnixed vegetables.

	You will have the opportunità to sample the finest local black truffles from Norcia as well as the sought-after “formaggio di fossa”, a rare cheese specially matured underground. To complement the cuisine perfectly, Alberto has built up a tailor-made list of Italian wines and is on hand to suggest the most appropriate wine for each meal. The list covers most of the regions of Italy with samples of the most renowned areas of the country. You will have the chance to taste a wide range of wines from the famous Brunello or Barolo, to the lesser-known but equally fine naturally-fermented Regaleali from Sicily.

“Sformatino Mediterraneo” Gourget and ricotta cheese melange, served on a beetroot coulee with fried carrots.	"Fagottini cus cus" Indonesian spicy vegetables puff pastry, stuffed with cous cous.

An incomparable version of the Brasilian tear-drop shaped fried pastry,stuffed with a creamy aubergine filling.	"Vulcano di cioccolato" A chocolate lava cake generally served with a liquorice ice cream and kiwi sauce.