sound by Jbgmusic

Villa Roncalli

All the plates are prepared instantanously. They carry Luisa’s very personal signature.

Opening Hours


Tuesday - Saturday: Dinner

Sunday and public holidays: Lunch and Dinner


Open all year





The Scolastra family


Marco Scolastra


Marco has dedicated his life to art as has done his elder sister. He is a pianist and Artistic Director of the Associazione degli Amici della Musica di Foligno. The wide range of excellent concerts music lovers in Foligno and in the neighbourhood can choose from is largely a result of his skills and initiative as a musician an manager. Maybe it’s not only the magnificent Auditorium di San Domenico to stimulate the artists to come to Foligno but also the fine food they enjoy while being there.

Angelo Scolastra

The father of Luisa worked many years for the chocoloate producer «Baci Perugina», famous for its baci of chocolate, nougat and toasted hazelnuts. Tired of the sweet taste of his activity he then decided to focus on his real passions: antiques and fine food, meats in particular,




little surprising given that his father was a butcher. His connoisseurship as much in meats as in barbecue earned him the nickname of «Lucifer». For more than thirty years Angelo has been a member of the Accademia Italiana della Cucina and to this day he has the final say on all issues relating to the meat manufactured and served in Villa Roncalli.

Sandra Scolastra


Sandra Scolastra has completed diploma in hotel and restaurant management at the Hotel Management School of Bassano di Sutri. Together with her husband, Angelo Scolastra, she ran the restaurant «La Bastiglia» at Spello, which quickly became a gourmet destination in the seventies. In 1985 the family moved to Foligno and opened the doors of Villa Roncalli to the guests both as a hotel and restaurant. When Sandra Scolastra died in 2011 while working in the kitchen, her death caught her familiy and the many regular guests of Villa Roncalli completely unawares. Sandra Scolastra wrote down her recipes in a handy agenda, a promotional gift of the car manufacturer Citroën, planning to make a book out of it one day. «My cuisine is a heritage of inestimable value that my mother left to me, many of my recipes are drawn from the old agenda bound in a synthetic leather folder bearing the logo of Citroën


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