Umbria

This small region of central Italy exudes maximum charm.
This is the native land of many important male and female saints: Benedict, Francis, Chiara, Rita. For its special atmosphere, so many Spiritual Travellers choose this region as a destination for retreats and spiritual tours.
It is called the “green heart of Italy” for the remarkable beauty of its hilly landscape.
Here cooking is an art because the simple and peasant-inspired cuisine is rich in fine ingredients and peerless flavours.

Land
Green hills scattered with olive groves and vineyards spread around the heart of the Apennines, and towns and hamlets rich in history and art treasures are perched on the slopes.
Medieval cities dotted along Saint Francis Way – still perfectly enclosed in their walls and towers, vestiges of Etruscan and Roman ages, with amphitheatre, temples and ruins – lead to the region’s capital, Perugia, built on a hill where its past can be viewed today through an amazing underground journey.
Nature features thick and silent forests, magical fog that sometimes wraps around Lake Trasimeno, the small sea of the region’s interior, shrouding it from sight. A scene that has remained miraculously unchanged in its splendour since mediaeval times.

Gastronomic Tradition
Among first courses, Ciriole, typical tagliatelle from Terni, are dressed with a simple sauté of oil and garlic or a more hearty meat sauce. Another one, justly famous for its full flavour is Risotto Norcina-style, prepared with mushrooms, pork sausage and sometimes topped with truffle slivers when served.
Meat is heavily present in Umbrian cuisine, often grilled and using the Ghiotta or Leccarda a baking sheet filled with flavourings that collects the fat dripping from the spit that will be served later as dressing.
Preferred meats are veal, suckling also, lamb, goat, and pork. In the past, Umbrian pigs lived in the forest and fed on acorns and chestnuts, which made their meat full of flavour and firm. Pig breeding was so important, especially in the mountain area of Norcia, and over time, the term “Norcino”, i.e. a citizen of Norcia, became a synonym for “butcher”.
Among main courses, there are Porchetta with fennel, cooked on the spit, followed by birds-based preparations, such as Woodcock Norcino-style and Palombacci. During hunting season, there is also wide availability of game meat, cooked according to classic recipes, salmis or roasted and often flavoured with herbs and truffles in season.
Lake Trasimeno is very abundant in fish and it supplies the raw material for many recipes, such as Carp in porchetta and Tegamaccio, halfway between fish in soup and stewed. Fishing season for common bleak is a time to party, as this fish makes for a delicious fried dish.
Pastry of ancient origin: desserts are rustic and prepared with almonds, pine nuts, and honey. This is how Pinoccate, and Stricchetti are made, and Rocciata from Assisi a real triumph of nuts and fried fruits, Brustengolo, corn sweet polenta with apples, hazelnuts and walnuts, Ciaramiccola, a cake moistened with Alchermes liqueur and sprinkled with coloured.
Industrial production of chocolate is also important, and in the fall, a very sweet chocolate fair is held in the capital of Umbria.

Products
Umbrian extra virgin olive oil, rich and full of flavour comes from cultivations on the hillsides, and it is a staple of regional gastronomy.
The land enhances production cereals, like spelt, and pulses, including the famous lentils from Castelluccio di Norcia.
From the woods around Norcia and Spoleto, and in the area of Gubbio and Gualdo, come the precious truffles, both white and black, and they are generously used in many recipes according to Umbrian tradition.
Sheep farming, especially practised in many mountain areas, gives us Pecorino cheese, salted Ricotta and a variety of Caciotta cheese made with mixed sheep’s and cow’s milk.
The top deli meat is the Ham from Norcia. It comes in two version, of which one is called “ancient”, although the method, codified since Roman era, has remained similar to this date. Even Cato, in his De agri cultura, had described the ham salting and preservation procedure, almost as a specification that can be very well applied to the Norcia Ham.
Other types of salami are also produced, like the typical Mazzafegati, clearly of Renaissance origin.
The hills in this region offer interesting wines, such as Orvieto, Montefalco Sagrantino, and Torgiano.

Historical curiosities
Pietro Vannucci, called “Perugino”, born in Città di Pieve around 1448, was a key figure of the Umbrian Renaissance and remained for at least two decades the most influential Italian painter. He is the author of the so-called Madonna of the Kitchen. This tempera on panel painting portrays the Virgin, Baby Jesus, St. Erculanum and St. Constantium. The painting was hang in the kitchen of the Palazzo dei Priori in Perugia, and it had darkened so much to be almost indistinguishable. Perugino’s own signature authenticating the painting was discovered only after restoration in 1947.

Some typical recipes
Why not trying some of these recipes from Umbria? Here are some.

Ciambelle col formaggio
A typical Italian dish in a savoury version, made even more appealing by the delicate aroma of sweet Pecorino cheese.

Spaghetti alla nursina
This excellent first course features the refined flavour of black truffle.

Bistecca del curato
Spices and scented herbs to make this veal rib a masterpiece.

Pan Pepato
From Umbria’s gastronomic tradition, this dessert with irresistible aroma is a classic for the Christmas Holidays. Our Master Chefs will guide you step by step through the preparation of one of the most classical and tasty dishes of Italian cuisine.