The kitchen
THE ALCHEMIST'S LABORATORY
Even the smallest flower turns out to be a precious ingredient in the kitchen, where it becomes taste, flavor and aroma.
A culinary journey that traces back to the raw material
Giving value to every single ingredient. This is our daily mission, at the crack of dawn, when we pick the first fruits from our garden, up to nightfall, when they become the main characters of your dining experience.
chef patrizia
"L’Alchimista is like a family that takes care of many new children every day. And there is nothing more beautiful than cooking for your family".
The seasons in the kitchen
Like everything that comes from the earth, traditional cuisine follows the changing of the seasons and making the most of each while transforming the raw materials into sophisticated recipes. In our menus and at the base of all Patrizia’s recipes, you will always find high quality ingredients in full respect of the season.
The awakening of Nature brings wild asparagus, broad beans, fresh peas, strawberries and much more to the table. A triumph of greens and vegetables along with stricles and the vitalbe, spontaneous herbs protagonists of our spring dishes, such as the Strangozzi with vitalbe, stricoli and wild garlic pesto. pudio di verdure e ortaggi in mezzo ai quali andiamo a scovare gli stricoli e le vitalbe, protagoniste dei nostri piatti primaverili, come gli strangozzi con vitalbe, stricoli e pesto di aglio selvatico.
In Spring
When the cicadas chirp in the trees, it’s time for courgette flowers, tomatoes, cucumbers, peppers, courgettes, aubergines, watermelons, peaches. Patrizia has a ready-made recipe for each of these first fruits, but she doesn’t forget to also pick wild fennel and wild chicory that are found in the guinea fowl supreme stuffed with country chicory and its meat.
In Summer
The leaves turn yellow and fall from the trees but the earth is ready for autumn vegetables such as black celery from Trevi, red onion from Cannara, pumpkin, chestnuts, grapes and persimmons. Wild hops and borage are the spontaneous herbs of this season, which we celebrate in the kitchen with the cream of Cannara red onion, poached egg and black truffle.
In Autumn
With the arrival of the cold, some of the tastiest vegetables appear: artichokes, thistles, fennel, cabbage, savoy cabbage, accompanied by the scent of oranges and mandarins and the leaves of mint and wild chervil. Excellent raw materials, when combined with artichoke in double cooking, battered and fried, and served on saffron cream.
In Winter
Our garden is just is a few steps away from the restaurant, so we can pick fresh raw materials on a daily basis to create the best menu possible.
From farm to fork, the journey of taste follows a very short supply chain.
L’Alchimista accompanies you on a journey to discover Umbria, its enchanting landscapes, its unique flavors, and its culinary traditions.
L'Alchimista srl -
Piazza del Comune, 14 -
06036 Montefalco PG -
C.F e P.IVA 02893230546
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