umbrian cuisine

The Umbrian cuisine is simple and very tasty. The most important added originate from the direct environment and – for this reason - are fresh and from best quality. In the environment of Trevi for example the yellow celery is served as vegetable. Around Perugia the “cardo” is harvested – a kind of artichokes - and is served as vegetable.
The typically Umbrian soups, such as "minestra di farro" (farro is an Umbrian grain) and the lens soup "minestra di lenticchie" one should try at opportunity.

Not at least: the Umbrian olive oil, which is one of the best of Italy. Most of the Agriturismi presented at our web-site have olive groves and you are free to try this excellent, by hand harvested olive oil and/or buy it. The best oil originates from first cold pressing, signed with "extra vergine".

As easily recognizable at the countless delicate pork meals and pig sausages, the pig in Umbrian’s kitchen is a substantial part. Instead of a hotdog one eats in Umbria “porchetta”: peppered, cold splinter piglet with wild fennel, garlic and much pepper, sharply. In addition there is a large selection of delicate sausages and ham: salami, lonze, culatelli, capocolli. salsicce and mezzafegati.

The Umbrian truffles are a firm component of almost any local bill of fare. Wild pig, game pigeons and rabbits filled with mushrooms and truffle is known as the tastiest, what the Umbrian kitchen offers.

Also fish is not missing at the Umbrian dishes: you will find eel, perch, trout and carp from the Lago Trasimeno are served - preferably grilled -.

Of course to the meal wine from Umbria is served.
Eleven of the Umbrian wines are world famous and are characterised with the quality descriptor "Denonminazone di Origine Controllata":
Orvieto, already produced by the Etruscan and fermented in tuff grotto fermented;
Torgiano, whose Rosso Riserva can decorate itself with the quality descriptor “Denominazione di Origine Controllata e Garantita (DOCG)”;
Montefalco, with the Sagrantino and liqueur wine;
Colli Altotibérini and Colli Amerini, both of very old tradition;
Assisi, also at the areas Perugia and Spello expanded production;
Colli Martani with the pleasantly and fruity Grechetto;
Colli Perugini from the vineyards at the right side of the Tiber;
Colli del Trasimeno, Lago di Corbara and Orvietano Rosso.

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