Vespasia

The story

Vespasia: Michelin-Starred Umbrian Cuisine in Norcia, Italy

A Michelin Star in the Heart of Umbria

Since 2016, Ristorante Vespasia has held a Michelin star, a recognition that places it among the most important gastronomic destinations in Umbria. The restaurant is housed inside Palazzo Seneca, a 16th-century noble residence just steps from Norcia’s Piazza San Benedetto. This setting—refined yet intimate—sets the stage for a cuisine that is both deeply rooted in the Umbrian landscape and quietly innovative.

The Vespasia Project: Ethics on the Plate

Vespasia is more than a restaurant; it is a philosophy called the “Vespasia Project,” born from the Bianconi family’s desire to build a more sustainable model of hospitality. The manifesto is concrete: source all raw materials from local, quality producers; buy only what is needed, at the last useful moment, to reduce waste; and respect the land, water, air, animals, and people. Legumes, cereals, and vegetables come from the family’s own Vallaccone farm in Norcia and from partner farms in the Sibillini Mountains National Park. Meats are strictly local, from farms that prioritize animal welfare. This commitment to sustainability is also why the restaurant asks guests to reserve and choose their menu at least 24 hours in advance—so that every ingredient can be procured fresh and in the right quantity.

The People Behind the Kitchen

Leading the kitchen is chef Fabio Cappiello, an Apulian chef who has made Norcia his home. He grew up in the Bianconi family’s restaurants, working his way up over 15 years, and became sous chef at Vespasia in 2018. His deep knowledge of Norcia’s products and local suppliers, combined with his Apulian heritage, informs a cuisine that respects tradition while adding personal touches. In the dining room, Laura Santoro—called the “mamma” of the room—guides the service with passion and continuous improvement. She became maître in 2017 and is a sommelier, ever deepening her knowledge through courses and seminars.

A Family Legacy Since 1850

The Bianconi family has been in the restaurant and hospitality business in Norcia since 1850, making it one of Italy’s longest-running families in the sector. The sixth generation—Vincenzo and Federico—trained in the family business, studied Tourism Economics, and gained formative experience at the side of Gualtiero Marchesi in Milan. The 2016 earthquake and the pandemic tested them, but the family’s determination only strengthened. Today, the Vespasia Project is their response: a cuisine that is aware, sustainable, and deeply connected to the community.

The Menu: A Taste of Norcia

Vespasia offers several tasting paths: the Vespasia Tasting Menu, Menu Terra (Land), Menu Acqua (Water), Menu Orto (Garden), and the “Buon Ricordo” menu. The latter, for example, begins with a bison tartare from Lake Trasimeno, followed by a farrotto with Cannara onion and goat cheese, then a braised veal shank with chickpeas from the Sibillini Mountains and a potato purée with Norcia black truffle, finishing with a lemon cream. Each dish is a direct expression of the Umbrian terroir—and of the Apulian chef’s sensitivity. The wine list, curated by Laura Santoro, complements the experience with local and national labels.

An Atmosphere of Refined Warmth

Dining at Vespasia feels like being welcomed into a noble home. The restaurant’s location inside Palazzo Seneca, with its historic architecture and quiet elegance, allows the food to speak. Whether you choose the tasting menu or a bespoke selection, every plate carries the story of a family, a region, and a commitment to doing things right.