The majority of our ingredients come from our very own garden or are regionally sourced from producers that abide by the ethos of better eco practices.
This philosophy, combined with some of the region’s best Umbrian and Italian recipes, creates a food experience that is authentic, healthy and delicious! Our seasonal menu is complemented with carefully selected regional and natural wines sourced directly and personally by our chef and sommelier.
The Aethos Saragano Umbria food concept is the result of merging traditional Italian recipes and techniques passed down from generation to generation to Saragano Head Chef Delfina Vincareti and combining them with globally inspired flavors developed by award-winning Portuguese chef and Aethos Executive Chef Manuel Andre Fernandes.
For more hungry and curious guests who like to experiment with new recipes and techniques we’re offering authentic cooking workshops: from pizza making to learning how to produce Umbria’s famous pasta called “strangozzi” or cooking with the once thought extinct “roveja” pea species.
