ristorazione — Sellano · Umbria
At the Soglio pass, 850 metres up in the Umbrian Apennines, the road climbing from Foligno and Rasiglia meets a stop worth the journey. La Fojateria keeps a mountain cuisine faithful to the territory, where every dish carries the name of a place and an age-old gesture.
Here, the Soglio pass (a mountain crossing) is not just a point on the map: it is the reason to stop. At 850 metres of altitude, along the road connecting Foligno and Rasiglia to Sellano, the trattoria (rustic family-run restaurant) sits in an isolated spot with an open view over the mountains. Family-run, entrusted to courteous and welcoming young hosts, it turns every stop into a hospitality one does not forget.
The dining room is well kept and unadorned: the right setting for a mountain cuisine that needs no staging. The menu moves through local produce — boards of cured meats and local pecorino cheese, truffle frittata, truffle gnocchi — with the consistency of those who know the landscape seen from the window and what grows in that soil.
From the kitchen come the dishes that made this pass famous. The fojata — also called rocciata, a historic speciality of Sellano — is the house's signature: a filled pastry that reviews unanimously describe as exquisite. Fried lamb prepared according to tradition and wild boar stew complete a menu rooted in the season, the woods and the memory of this mountain.
An address true to the Umbrian mountains, where traditional cooking speaks for itself, plainly and without mediation. The full page is close at hand.
