Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

 

UMBRIA

The gastronomy umbra purely preserves an imprint farmer; simple and sober, it founds him on the goodness and genuineness of the products of his/her earth.
Among the characteristic dishes, those to base of hypocrite (the black hypocrite of Norcia and Spoleto) that, crushed or to tocchetti, it seasons the spaghetti (to the nursina), you/he/she is smeared with garlic and anchovies on the crostonis of bread, mixed to the eggs in omelet, shed on the pizza.

or with the juice of meat of goose that rummages in the threshing floor or with the interioras of the chicken. Among the soups, over the classical pasta and beans with the hides of pig and the soup of lentils of Norcia, it is to remember her/it "scafata" with the prepared faves with an I crush of parsley, garlic, beet and tomato. The cake to the text is certainly a specialty typical of the kitchen umbra: water, flour, salt, pepper and oil are mixed.

Other remarkable element is the cooked meat to the spit on the grate or to the oven. Ancient rules exist for every part to roast: the lamb, the cosciotto of castrated, the palombaccis are turned to the spit, the roast pig, stuffed of wild fennel, garlic and rosemary, you/he/she is set in oven, the budellaccis and the costarelles of pig they end on the grid. The meats are generally roasted to the greedy one with a sauce of oil, wine, garlic, nails of carnation and black olives that he prepares under the animal to the spit picking up the of it

juice. The oil produced in the zone is of an extraordinary fineness and constitutes the principal seasoning, which the ventresca and the pillow of pig are added employed for the spaghetti to the amatriciana or to the carettiera and for the autochtonous rancetto (sauce of tomato, onion, pillow and marjoram). The vegetables and the vegetables are consumed in specific preparations, from the cipollata (soup of onions and tomatoes), to the hunchback (thistles) to the perugina, from the asparagus in omelet to the lentils with the rice. In the sector of the latticinis worthy of mention I am cacie caciotte of bovine milk, sweet and salty ricottas, giuncate, fresh pecorino or seasoned, that is then among the ingredients of the pannociato and the pizza bread of Easter.

The sweets of the tradition umbras are almost always tied up to the festivities of the year, so for Christmas in every table there are the "pinoccate" of Perugia to form of small lozenges made of sugar and so many pinolis; there is the "torciglione", serpentello of sweet pasta with almonds. To celebrate the patron of Perugia he prepares the "torcolo of St. Costanzo": a big sweet bun with raisin, candied, pinoli. During the carnival they are used to eat him "strufoli", a simple dessert in I mix him, but difficult in the cooking, in fact you/he/she is fried in abundant oil to slow fire, so that the inside becomes spongy. The families umbres are handed down of generation in generation the authentic recipe of this dessert and the secrets of its cooking. St. Joseph is celebrated tasting the pancakes of rice to the cinnamon perfume. To Easter cakes to the cheese and sweets. and her  

characteristic "beccicuta", cooked rag doll of sweet or salty pasta to the oven together with the cakes, as well as her "ciaramicola", bun covered of icing of egg.