In the center of Amelia, an old premises is the new beginning of a success story that began in 1980, when Giacomo Vitto and his father Pino, originally from Gioia del Colle, Puglia, brought the art of milk processing here to this part of Umbria.
The workshop was initially named after its address: “Caseificio Civico 45” along the main street of the village. The processing involved and still involves almost exclusively cow’s milk. Since then and still today, Vitto in Amelia has been synonymous with mozzarella, ricotta, burrate and caciocavallo cheese.

Meanwhile, Giacomo’s daughters Lavinia and Noemi study at the university in Perugia and earn degrees in law and engineering. They tell of the time when it was in Perugia that they often found themselves cooking for their friends, gaining great appreciation, so, in 2019 with a degree in hand, comes the joint decision to continue the family business and give it a new imprint: CONVITTO was born, a play on words with their last name, a meeting place, a refreshment space where they can both eat and buy products.

The premises that accommodate this young project are historic settings, and they retain the charm of the old town. The restaurant’s double entrance connects the town’s main street with the outer walls. A cave accessed by descending stairs from the restaurant houses the cheeses during aging. A fascinating environment, where the products, like real works of art, are displayed inside stone niches, the provolones hanging, the pecorino cheeses lying on wooden boards or inside terracotta containers where the cheese is covered with herbs.

At the entrance, a fresh produce counter welcomes customers to inspire them before they sit down to eat and perhaps, on the way out, buy some fresh cheese to take home. Cheeses, seasonal vegetables, flatbreads, cookies and tarts made by young but now experienced hands, products enjoyed by locals and tourists alike. A menu that varies with the seasons, attentive to raw materials chosen for quality and typicality. Extra virgin olive oil from Amerino seasons the dishes.