In the enchanting Umbrian countryside, nestled amidst the rolling hills and steeped in history, lies the charming town of Todi. With its ancient Etruscan and Roman roots, Todi boasts a rich tapestry of architectural wonders – from imposing medieval walls to grand Renaissance palaces. It is here, in this captivating setting, the Agriturismo Borgo dei Cipressi welcomes the restaurant L’Aurora where authentic cuisine meets creativity and true sustainability.
What was once a family heirloom has blossomed into a vibrant destination. Borgo dei Cipressi, a ancient property purchased by the Succi family, has undergone a remarkable transformation under the guidance of their niece Federica Pasetto and Davide Barone, a couple in life and work. From a B&B to a agritourism and now a restaurant, it offers a glimpse into Umbrian hospitality and culinary traditions.
“My grandmother Aurora had always dreamed of owning a farmhouse where she could spend her holidays, so my grandfather gave her this 14-hectare property, which he and then we decided to call L’Aurora, in her honor. Just think, she personally planted all the plants and cypresses!” says Federica.
Federica and Davide, the young authors of this project, met for the first time about ten years ago, during their experience at Molto, a restaurant in Rome. Together they manage to combine their passions and lay the foundations for their project “L’Aurora”. Federica takes care of the bread and pastry making, as well as managing the dining room, while Davide is the chef and, having also had an experience at Heinz Beck’s Pergola, can boast experience and skills in the kitchen which, however, he expresses here in the most authentic way, in full respect of tradition and raw materials.
The menu is naturally seasonal “although sometimes I change some dishes even every week” says Davide and every ingredient is homegrown or from local producers (within a radius of 20 km). The kitchen also offers a 6-course tasting menu (50 euros) in addition to the à la carte menu.
The appetizers open with onion under the ashes with parmesan and herb breadcrumbs or Umbrian crostini with liver mousse, figs, salted lemon and almonds. The two focaccias (meat and vegetarian) are unmissable: with pulled pork and truffle mayonnaise or zucchini, cherry tomatoes, pecorino and parsley mayonnaise.
The first courses are dedicated to only fresh homemade pasta: pumpkin tortelli, mushroom broth and lemon; farro monococco fettuccine with wild boar genovese; venison agnolotti with pickled turnips and pecorino; acqua e farina alla gricia with red onions from Cannara.
The second courses are a triumph of meats from farm animals: devil’s chicken with soft rosemary potatoes; rabbit stuffed with hunter-style sauce and garden vegetables; lamb skewer, eggplant and ‘nduja mayonnaise.
Here Federica comes into play, bringing to the table desserts and bread products. The bread basket is a bouquet of walnut, raisin and rye bread; with farro and olive flour; with paprika and onions. “Some of the flours are homegrown with our grains, while others are from the Valle di San Biagio” she explains.
The desserts range from mascarpone mousse with almond crumble, chocolate and hot coffee served in an elegant consommé cup; pear cooked in rum baba syrup, chocolate cream and hazelnut crumble; crunchy hazelnut and salted caramel.
A cuisine that tastes of tradition but also of creativity, a cuisine that respects the concept of sustainability, that relies on the property’s vegetable garden and a network of local farmers and small non-intensive farms.
The wine list is local, with a natural and organic focus, with Umbrian labels and especially from the Todi area such as the wines of Cantina Agri Segretum (the only one that produces grechetto sparkling wines); Cantina Annesanti, one of the pioneers of natural wines in central Italy; Cantina Fongoli and its ancestral wines. Finally, the Cantina Roccafiore right in front of the property whose vineyards can be seen through the cypresses that serve as a backdrop to the restaurant tables.
L’Aurora is a window onto the dream of Federica’s grandmother who, with her passion for vintage, has been able to bring back the charm of the past in details that are repeated throughout the structure: antique porcelain dishes, silver cutlery and English cake stands, embroidered centerpieces.
The restaurant, with 35 indoor seats and about 25 outdoor, is open from Wednesday to Sunday and thanks to its large outdoor space it is suitable for all kinds of private events.
Around it there is the olive grove which has at least 200 olive trees in addition to the other 150 recently planted from which they produce olive oil. From the orchard they bring to the table jams of peaches, plums, apricots and figs.
The vegetable garden then serves as the natural base of the kitchen and of which Federica and Davide take care personally from the sowing of ancient seeds (free from diseases and for which chemical treatments are therefore not necessary). Maximum attention is then paid to the use of natural products such as macerates (nettle, tomato, etc.) to treat the vegetable garden on which the entire menu revolves. To conclude, the small farm for poultry.
Being sustainable is not just an idea, at Borgo dei Cipressi it is a way of life.
The farmhouse boasts ancient and noble past, it belonged to the Chigi Family, a belonging testified by the ancient noble coat of arms and the watchtower, transformed into a suite with two double bedrooms, in addition to five others in the rest of the structure.
For guests there are many activities to do, from cooking classes, to walks in the countryside, tastings or simply moments of relaxation in one of the two swimming pools, one of which is for the exclusive use of guests staying.
Strada San Damiano quinzano, 17A – 06059 Todi (PG)
Tel. 339 4545287
borgodeicipressi@gmail.com