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Corbara Lake

Corbara Lake

Corbara Lake is a reservoir, created by the damming of the Tiber river close to the town of Corbara (TR).

The dam blocking the Tiber at about 3 km from the confluence with the Paglia river, determines the accumulation of 207 million cubic meters in the reservoir of Lake Corbara, which reaches a maximum depth of 51 m covering an area of about 10, 5 km. The lake is in a beautiful valley that opens from the Forello gorges.

Corbara Lake is part of the protected area of the Tiber River Park, where you can spot beautiful specimens of herons and other species of small and rare birds rare to find shelter in the lush vegetation in the park river. Deer and mouflon are among the mammal species found there. In the southern sector there are olive groves and vineyards of great interest.

The most upstream part is full of tall forests, the flora has a large number of precoius species.
For lovers of nature you can stroll along the banks of the lake, visit the Forello Gorge, karst bays carved by the Tiber and the beautiful caves which open on the sides of the lake where you can go caving, such as the Grotta Bella and the Cave of the Plain. Corbara Lake, besides its great beauty, is considered by anglers one of the most attractive lakes of central Italy particularly for carp fishing.

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Vini DOC Orvieto - Grechetto di Orvieto

Grechetto and CDO wines of Orvieto 

L’Orvieto DOC è tra i vini umbri più famosi e rappresenta la maggioranza dell’area vitata della regione. I vigneti che lo producono si trovano su entrambi i lati del Paglia, il fiume che scorre attraverso la città di Orvieto verso il Tevere. I terreni tufacei e il substrato roccioso, che contraddistinguono quest’area, oltre ad essere adatti alla realizzazione di cantine dove conservare il vino, contribuiscono in maniera profonda alla qualità del terroir locale.

La storia
La tradizione vinicola dell’Orvietano ha radici antiche. Gli Etruschi avevano scavato cantine nel massiccio di tufo che caratterizza la zona: nel fresco di queste grotte la fermentazione si completava solo dopo parecchi mesi, lasciando al vino un residuo zuccherino che contribuì notevolmente a decretarne il successo. I Romani lo esportarono fin nelle Gallie.
E come forse pochi sanno, per secoli alcuni Papi della vicina Roma hanno apprezzato questo vino bianco, prodotto in prevalenza con uve di grechetto e procanico: Paolo III Farnese ne era particolarmente ghiotto, mentre Gregorio XVI volle addirittura che il suo corpo fosse lavato con questo vino prima di essere inumato.

Il vino
Oggi la zona dell’orvietano prevede due distinte Doc che si sovrappongono per l’intero territorio:

  • Orvieto; il bianco tradizionale, prodotto per secoli, oggi è un vino secco, con profumo di pesca e un profilo pulito e fresco. Il suo disciplinare – insieme a quello del rosso – è stato aggiornato verso un’ulteriore tipicizzazione dei vini, con la previsione di un minimo di 40% di grechetto (vitigno tipico della zona) e un minimo di 20% e massimo di 40% di trebbiano o procanico (nome dato nella zona al trebbiano appunto). Tra le tipologie della Doc Orvieto sono stati introdotti anche la Vendemmia tardiva e la Muffa nobile, due pregiati vini passiti da bacca bianca.
  • Rosso orvietano; a seguito della semplificazione del disciplinare di produzione, per questa tipologia è previsto il tipo “Rosso orvietano o Orvietano rosso” ottenuto con uve Aleatico, Cabernet Franc, Cabernet Sauvignon, Canaiolo Rosso, Ciliegiolo, Merlot, Montepulciano, Pinot Nero, Sangiovese, da soli o congiuntamente per almeno il 70%.

Il Grechetto
È soltanto nel 1975 che, grazie a uno studio condotto dall’Università degli Studi di Perugia, si è riusciti a definire, almeno formalmente, le differenze tra le due tipologie di Grechetto maggiormente coltivate in Umbria, quello di Orvieto e quello di Todi. Appartenente alla famiglia dei Greci, è uno dei più antichi vitigni in Italia, arrivato probabilmente nella nostra penisola in epoche diverse ma proveniente dalla stessa macroarea geografica.
È un vitigno molto diffuso in tutta la regione, spina dorsale della maggioranza dei vini bianchi prodotti tanto in provincia di Perugia quanto in quella di Terni, a partire proprio dalla Doc Orvieto. Il Grechetto, quando vinificato in purezza, dà origine a un vino giallo paglierino caratterizzato da lievi profumi fruttati e floreali, di buon grado alcolico e acidità. Tradizionalmente utilizzato in assemblaggio, soprattutto ad Orvieto, è un’uva che, per le sue naturali caratteristiche, si presta molto bene anche alla produzione di vini dolci.

Suggerimenti
Oltre ad assaggiare questi ottimi vini, potete visitare la splendida Orvieto. Appoggiata su una grandiosa rupe di tufo, la città sorge su un luogo che era abitato ancor prima degli insediamenti etruschi. Annessa allo Stato Pontificio nel XV secolo, fu per lungo tempo una meta prediletta da tanti papi romani. A testimonianza di questo suo ruolo centrale nella Chiesa è il Duomo, una delle più belle cattedrali in Italia e capolavoro dell’architettura gotica nazionale.

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La Roveja di Civita di Cascia

La Roveja di Civita di Cascia

A sud di Perugia, lungo le rive del fiume Nera, cresce un legume antico, riscoperto nel corso degli anni e divenuto Presidio Slow Food nel 2006. È la Roveja di Civita di Cascia, detta anche “roveggia”, “roveglia”, “rubiglio”, “corbello” o “pisello dei campi”.
Proprio perché cresce da sempre, anche selvatica, alcuni ricercatori sostengono che si tratti di un progenitore del pisello comune; secondo altri invece è una vera e propria specie (Pisum arvense) differente da quella del pisello (Pisum sativum). Sebbene la classificazione botanica resti ancora indefinita, esiste totale accordo sulla valenza nutritiva di questo legume che, a Cascia, rappresenta una vera e propria tradizione, legata imprescindibilmente al territorio, ai suoi abitanti e alla loro cultura.


Tradizione, caratteristiche e produzione
Cibo per eccellenza e fonte di sostentamento per le famiglie di pastori e contadini che vivevano in alta quota e che la utilizzavano per preparare gustose zuppe assieme a lenticchie, cicerchie, fave e fagioli, oppure assieme al farro, la Roveja è un piccolo legume simile al pisello.

 
Inizialmente il baccello è verde, poi, con la maturazione diventa viola-scuro: il colore dei semi freschi può variare dal verde al grigio, mentre una volta seccati i semi tendono al marrone scuro; i fiori sono purpurei.  Per la sua capacità di resistere alle basse temperature, è soprattutto sulle alte cime dei Monti Sibillini che si trovavano campi sterminati di Roveja: nei secoli passati era coltivata su tutta la dorsale appenninica umbro-marchigiana, dall’Altopiano di Colfiorito al Gran Sasso passando per Cascia e Castelluccio. 
Nonostante l’estrema facilità con cui cresce, la coltivazione di questo legume è assai impegnativa. Come accade per la produzione di lenticchie a quote elevate infatti, anche nel caso della Roveja la raccolta è molto ardua: superando di molto il metro di altezza, i suoi steli tendono a curvarsi sul terreno, rendendo impossibile il passaggio della mietitrebbia meccanica. La Roveja è perciò ancor oggi falciata a mano e per questo motivo restano solo alcuni agricoltori dediti a questa coltura, la maggior parte dei quali in val Nerina e nei pressi di Cascia, in una località chiamata Preci, dove si trova una fonte che viene chiamata “dei rovegliari”.   In quest’area, la Roveja si coltiva in primavera-estate: si semina a marzo a un’altitudine che va dai 600 ai 1200 metri, non ha bisogno di molta acqua e si raccoglie tra la fine di luglio e l’inizio di agosto. La battitura è simile a quella della lenticchia: quando la metà delle foglie è ingiallita e i semi sono diventati cerosi, si sfalciano gli steli e si lasciano sul prato ad essiccare. Quando l’essicamento è completato si portano sull’aia, si trebbiano e infine la granella si libera dalle impurità con una ventilazione che avviene con setacci. 

In cucina 
Proteica, ad alto contenuto di carboidrati, fosforo, potassio, priva di grassi e di glutine, la Roveja è un legume ricco di proprietà benefiche per l‘organismo: gustoso e dalle proprietà nutritive davvero notevoli, è infatti un alimento ideale per celiaci, sportivi e vegetariani. Buona e versatile, la Roveja si può mangiare fresca oppure essiccata. Compagna ideale di cicerchie, fave, farro, in cucina si può utilizzare per preparare delle gustose zuppe o minestre o macinata a pietra: la sua farina infatti, dal lieve retrogusto amarognolo, serve per fare la “farecchiata” o “pesata”, una polenta tradizionalmente condita con un battuto di acciughe, aglio e olio extravergine di oliva, buona anche il giorno successivo, affettata e abbrustolita in padella.

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Ricotta salata della Valnerina

Ricotta salata della Valnerina

Tra i prodotti principi della tradizione pastorale della Valnerina, dal 2019 è Presidio Slowfood.

 

La ricotta salata della Valnerina presenta una pasta bianca e compatta e senza crosta, ed è ancora oggi prodotta, come da tradizione, con solo latte ovino ottenuto da greggi pascolate nella zona della Valnerina e senza utilizzare mangimi.

 


Le origini di questo prodotto caseario si rifanno ai ritmi della transumanza, ai tempi in cui l’allevamento di ovini e caprini era ancora tra le maggiori attività economiche per le popolazioni dell’ Alta Valle del Nera. Alla fine dell’estate, in vista del ritorno verso i pascoli invernali nel Lazio, i pastori avevano l’esigenza di conservare e trasportare i prodotti della lavorazione del latte. 
Tra questi, la ricotta, che veniva sistemata in un sacco di canapa, strizzata per eliminare la parte liquida, salata (e coperta con erbe spontanee o crusca in alcune varianti) e lasciata asciugare appesa, nelle cantine o nei locali di stagionatura del formaggio, per un periodo che va dai 15 giorni ai 5 mesi. Ed è proprio durante il periodo di stagionatura che la tela di canapa, sformata dal peso del suo prezioso contenuto, dà alla ricotta la sua caratteristica forma “ a pera”, stretta ad una estremità e più larga all’opposta.

 

In cucina
A seconda del grado di stagionatura, la ricotta salata della Valnerina può essere consumata in vari modi: se è ottima condita con olio e pepe dopo pochi giorni di stagionatura, il più duro prodotto stagionato può essere grattugiato, perfetto per un piatto di pasta o per la variante umbra di una ricetta tradizionale dell’Italia centrale, l’acquacotta

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Rocca Albornoziana fortress

Rocca Albornoziana fortress, Spoleto

The fortress of Spoleto stands on top of Sant'Elia hill.
Once home to important figures of the time, the fortress was designed by Matteo Gattapone, a distinguished fourteenth-century architect, and is still considered a jewel of the city.
It was built by order of Cardinal Egidio Albornoz with work starting in 1359. The site plan is rectangular with six towers bearing corbels; internally it consists of two courtyards separated by a section of the building. To the north is the Cortile delle Armi, a courtyard allocated to military functions, to the south the Cortile d'onore courtyard, which had residential and representation functions.
Until the middle of the eighteenth century the fortress housed the papal governors and the most important figures of the time. In 1499 it was also home to Lucrezia Borgia, who was governor of the Duchy. The fortress suffered a steady decline during the sixteenth and seventeenth centuries. From 1764, when the governors decided to move to the centre of the city, the first modifications were made to the original structure. In 1817 it was turned into a prison and the large influx of prisoners led to the construction of an additional building structure. The fortress was used as a prison until 1983, after which, fortunately, it was the subject of a major restoration that brought it back to its former glory.

The restoration has highlighted numerous pictorial works from the late fourteenth to the eighteenth century. Inside the main tower is the Camera pinta (Painted Room), frescoed between 1392 and 1416 with courteous and chivalrous scenes.
Around the Cortile d'onore courtyard there is a portico made entirely in brick, with a two-floor porch, which houses numerous frescoes from the fifteenth to sixteenth century with themes of celebration, as well as the Salone d'Onore hall. At the centre of the courtyard there is a Renaissance fountain flanked by two pillars with shelves; carved on the lintel is the coat of arms of Pope Nicholas V.
From the adjacent streets there are splendid views of Spoleto, the southern part of the Umbra Valley and Monteluco.
In addition to its historical value the fortress also has cultural merits. In fact it is the national museum of the Duchy of Spoleto, consisting of material from public collections.

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Tartufo nero in Umbria

Black truffles in Umbria

Prized Umbrian Black Truffles
The prized black truffle of Umbria ( Tuber Melanosporum Vittadini) is the most common variety of the region and is known as the Norcia and Spoleto Truffle, found in the areas of Cascia, Preci, Monteleone di Spoleto, Poggiodomo, Scheggino, Sant'Anatolia di Narco, Vallo di Nera, Cerreto di Spoleto, Sellano, Campello sul Clitunno, Castel Ritaldi, Giano dell'Umbria and Stroncone. They are found in all of the areas that run along the Nera River and, in the Province of Perugia, mainly on Mount Subasio.

They thrive in clayey-limestone earth and live in symbiosis with oak, holm-oak, beech and chestnut trees. Its size varies from that of a walnut to that of an apple. Round, often irregular in shape, it has a rough but not spiky exterior. Its aroma is unforgettable, the pulp a dark red-black with thin white veins.

Scorzone
The scorzone variety is less prized than the black truffle. Depending on the season, it is called summer ( tuber aestivum) or autumn scorzone ( forma uncinatum): similar in shape although they ripen at different times. The summer version can grow to become quite large, its aroma is not strong and certainly less intense than the prized black truffle. It grows in sandy-clayey ground in woods of broad-leafed trees, and sometimes even in pine stands. It is gathered from May to December and is very often used to make sauces and flavour cured meats like salami. It has a smooth exterior, a burnt-brown colour and very evident veins.

Black Winter Truffles and Moscato Truffles
These two varieties ( tuber brumale and muschatum) are very common in Umbria as they are less choosy, if you will, about where they grow. They are black on the outside and dry to the touch. Inside they are dark grey with very evident white veining. The moscato variety is black on the inside with very wide veining. The former has a strong penetrating aroma, while the latter less so. They both ripen in the winter months.

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Porchetta

Porchetta

Porchetta is one of the principal products of the Bevagna, Gualdo Cattaneo area, and even has its own production chain.

Its members are all experts in the art of making and selling this speciality: from the farmers skilled in rearing the pigs to a special weight to the porchettaro, whose itinerant kiosks can be found at many traditional gatherings such as village festivals and local farmers' markets.  Small to medium sized pigs are used to produce porchetta. The meat is filled with aromatic herbs and spices, and cooked in wood-fired ovens for several hours. Thorough cooking is the only way to obtain the golden colour on the outer rind, which must be crunchy, while ensuring that the meat inside is well-cooked. It is generally agreed that the area with the greatest tradition and skill in producing porchetta is Costano, near Assisi, where there is even a "museum of porchetta". 

 

 

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Fagiolo secondo del Piano di Orvieto

Fagiolo secondo of the Piano di Orvieto

The white gold of the Orvieto area, rescued from extinction thanks to the efforts of local farmers.

The name of this kind of bean shall explain its peculiarities: the “Piano di Orvieto” is a floodplain which extends along the Paglia riverbed, at the Municipality of Orvieto. We are talking about a permeable land and for this reason it is perfect for planting this kind of beans “secondi” (seconds) because of “second sowing”, which means they are planted at the beginning of summer immediately after the wheat harvest, according to the crop cycle, without treatment or fertilizer.

This bean plant quickly produces its pods, which by October does turn yellow. It is the signal that they can be picked, left to dry and lastly shelled to have four or five small and medium sized seeds. This bean color has made it famous through the years ‘50s as the “Paglia white gold”: for farmers it was an authentic richness, considering that it might be traded in return for olive oil, that it was not produced in the Valley area.

During the Second post – war period the production of this Fagiolo Bianco of Orvieto was in danger of disappearing: just the good will of some farmers, who stored the seeds used in the past generations, did allow to save this legume and to make it one of the gastronomic treasures of this land, chosen as Slowfood Presidium.

In the kitchen
Differently from other varieties of vegetables, you do not have to leave the bean to soak before boiling it and to use for cooking. Its taste, very delicate, makes it suitable to eat it alone or as a side dish, but it can be used also to make some delights bean – based like “beans with fowl”, a typical dish of the center of Italy.

 

 

 

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Pecorino

Pecorino

Pecorino is one of Italy's oldest cheeses, and over the centuries there have been very few changes in the way it is made. Over the course of 2000 years, cheesemaking traditions and techniques have been handed down orally.

The methods used to curdle the milk, break the curd, press, drain, scald and salt the cheese vary, depending on the type of Pecorino being produced. The best Pecorino is made between May and June, using the milk from sheep grazing on spring pastures. Pecorino can be either mild or aged. The mild variety should be consumed shortly after it is made, while the second is aged in a cool, fresh cellar with low ventilation, so that it matures fully. In addition to the fresh and aged varieties, there are also more delicately flavoured types of Pecorino (with the addition of cow's milk), and some varieties are even flavoured with herbs or Norcia black truffle. Other varieties require specific ageing processes: "pecorino di fossa" is aged in special straw-lined caves, while pecorino di cenere is matured under a layer of ash.

 

 

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Lentil of Castelluccio di Norcia PGI

Lentil of Castelluccio di Norcia PGI

A precious legume, exclusive for its small size and with a unique taste, is grown on karstic Plains of Castelluccio di Norcia, inside the National Park of Sibillini Mountains.

 

The Lentil of Castelluccio di Norcia PGI is one of the protagonist of the famous “flowering” of Castelluccio’s plains, a natural event which offers a fascinating show of colors and scents between the end of May and July.


Ogni anno migliaia di turisti affollano i Piani di Castelluccio di Norcia per assistere al fenomeno; non tutti però sanno che, tra le coloratissime infiorescenze che abbelliscono il Pian Grande, quelle bianche con sfumature celesti nascondono un segreto.
Every year thousands of visitors crowd the Plains of Castelluccio di Norcia to attend the flourishing; not everyone knows that, among the colourful inflorescences which embellish Pian Grande, those ones in white with blue shades do have a secret.

In fact, these ones are the flowers of the Lentil plant of Castelluccio di Norcia, one of the most famous products of this area. These legumes, small sized and flattened, are obtained from cultivation techniques unchanged over the centuries: after spring ploughing and harrowing the planting does follow (at best until the middle of May). Typical weather conditions in the highland do allow a fast maturation of plants, which allows the farmers to proceed with the threshing by the end of August and to the plants drying before Autumn.

One of the distinctive features of these lentils is their skin, extremely thin and soft: a trait that allows it to cook in twenty minutes more or less, without soaking in water, as you have to do with other legumes. This lentil does keep a good cooking, making it suitable both for soups and stews, or like a simple garnish.


Do you want to follow the tradition? Serve the lentils as a side dish with typical Umbrian cold cuts or, during Christmas time, with the traditional ham hock or sausage.

 

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Prosciutto di Norcia

Prosciutto di Norcia

There are two varieties of Norcia prosciutto. The first, "typical" variety is agd for up to a year, while the "ancient" variety is aged for up to two years. The typical variety is famous for having introduced the general public to salted "mountain" prosciutto, now widely available in supermarkets and known for its intense flavour. The thin slices are cut by hand.

The second represents the very best of Norcia tradition, and is intended for the connoisseur, because of its strict artisanal production methods and the slow aging in the dry mountain air. It is made according to stringent rules: the pork loin is trimmed into a teardrop shape, dry-salted with large-grain salt, and crushed pepper and garlic is then added. After a salting period of 30-40 days, the prosciutto is washed in warm water and left to dry, before being matured for seven to eight months. At the end of this period it will have a firm consistency with a low fat content and mild garlic flavour. The quality of this ham depends not only on the aging process but also on the size of the animal at slaughter, and its diet during the fattening phase: these factors influence the texture of the meat, its flavour, and the number of fatty streaks in the lean meat. The undisputed king of Norcia's gastronomic tradition, in 1997 Prosciutto di Norcia was granted Protected Geographical Indication status by the European Union.  

 

 

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Coglioni di mulo

Coglioni di mulo

This delicacy can only be found in the tradition of Norcia, and its origins lie with the consumption of mule sausage, traditionally eaten in nearby Abruzzo.

The name is rather misleading: in fact this speciality is made from pork gut filled with finely-chopped pork and a long piece of lard in the centre. It is tied to a wedge of beechwood and left to mature naturally, like salami. Served as an antipasto, it can also be left to marinate in red wine for a few days to soften the texture.

 

 

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Trevi black celery

Sedano nero di Trevi

Trevi's sedano nero (black celery) is tall, with stalks that can reach up to one meter; has dark green ribs without fibres, and a pronounced celery scent.

The tradition of Trevi says that the tiny black celery seeds are planted on the eve of Easter and that left to sprout until the plant reaches the height of thirty centimeters. From this moment on, and with extreme care, the plants are progressively earthed up (work that still today is mostly done by hand) that produces, just after summer, plants having wide ribs with an intense and inviting colour and scent. The black celery of Trevi, cultivated in the area since the 17th century, is one of the six Slow Food Presidia of the region.

 

Among the tastiest recipes to eat in Trevi in October are celery stuffed with sausage.

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Fava cottòra of the Amerino

Fava cottòra of the Amerino

It is an easily digestible variety of a small fava bean, typical of the area between Todi, Orvieto and Amelia, still today it is harvested by hand using traditional methods. Since 2016 this special ecotype, selected by the locals, from generation to generation, it is under “Slow Food Supervision”, the only one in the province of Terni. 

Harvesting techniques of the fava cottòra are the same used by the farmers of Amerino during 1950s and 1960s.

Sowing during winter and harvesting during summer in July, with plants completely dry, are still carried out by hand, or at most by the aid of small mechanical means, in order to clean the pods and to select the best preserved seeds.

Very laborious is the preparation, which enhances digestibility: they are put in cold water, bring to boil and leave for a night, then the favas bean are put in an aluminum casing which sounding will allow to remove those ones still hard. 

In the same way, the result of much effort it is not changed: the fava cottòra (or “mezzafava" - lit. "half fava bean” - for its small size) retains the characteristics that make it as an easy digestible and an highly nutritious food, especially from the proteinaceous perspective.

Its name “cottòra” anticipates another characteristic: its rapid cooking. The field on which these favas bean are grown, low in active limestone, make possible a reasonably fast cooking, without peeling them.

 

In the kitchen

The ways to eat this variety of favas bean are several, from simple seasoning with olive oil, salt, pepper and fresh onion, to a purée seasoned with extra virgin olive oil and salt, perfect for toasted bread.
Another option, traditionally cooked on the pig slaughter day, it is the “stripe with favas”, whose recipe provides that they boil in the fat obtained from the long fat stripes of the pig’s ventral zone.

Source: slowfoodumbria.it

 

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Girotti Figs

Girotti Figs are a typical product of the town of Amelia. Stuffed with chocolate and dried fruit, they are produced and packaged by the Girotti family since 1830.

The town of Amelia is renowned for the production of dried figs since ancient times. It is said, in fact, that in the Middle Ages people from Amelia were required to send the Pope Centum pignatuli ficuum (one hundred measures of figs) every year, because of their extraordinary taste.

 

The Antonio Girotti Company was founded in 1830, taking its name from the founder, Antonio Girotti, who was a patriot and a close friend of Garibaldi. The Company passed from one generation to the other, becoming very popular in the twenties, when Quirino took the reins. Prompted by the wave of renewal which the country was living through, and decided to invest in advertising, growing the company into a known and distinguished name.

Managed by the same family, which is now in its fifth generation, the "Fichi Girotti" Company is still considered one of the oldest and most renowned in the industry. The uniqueness and excellence also lie in the method of production, which is wholly handmade: after a careful selection of the best figs, they are placed in molds, stuffed with almonds, walnuts, candied fruit and cocoa and then pressed, making them acquire the typical round shape.

 

 

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Cipolla di Cannara

Cipolla di Cannara

Cannara, close to Assisi, has a history of onion growing and even today there are still customs and traditions closely related to the cultivation of this crop.

This is demonstrated by the local onion festival held during the annual harvest, when visitors can taste a wide assortment of foods made using onions, and watch how  onions are braided for easier to store and use There is evidence of the therapeutic and gastronomic uses of onions dating from the 17th century, when they were used to prepare soups of turnip, chard or peas. All these uses live on today in Umbria, which is full of recipes celebrating the Cannara onion. 

 

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Caciotta

Caciotta

Made from the very best milk taken from grazing cows in spring, caciotta (also known as cacio fiore) is one of Italy's most traditional cow's milk cheeses.

Cacio fiore is a delicately-flavoured aromatic fresh cheese made from fresh milk. It can be consumed in many different ways: as part of an antipasto, as a main course, in salads, or even as a dessert. Another popular combination is caciotta served with traditional Umbrian flatbread and wild herbs. In the local gastronomic tradition, the finest cacio fiore is the variety produced in the area of Pian di Chiavano, near Cascia, because of the intense aroma deriving from the local pastures.

 

 

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Fagiolina del Trasimeno

Fagiolina del lago

The wide area of the Trasimeno Lake has always been characterized by the production of vegetables thanks to the mild climate and to the "loose" soil of this area. However, these products have gradually disappeared over time. Thanks in part to the recent award of the Slow Food Presidium, Fagiolina is enjoying a second youth.

This is an ancient local variety of grain legume botanically called "vigne unguiculata" and its origins are to be found in Africa.

The Egyptians used it as a traded commodity with other populations; thus, crossing Asia up to Greece, the Fagiolina was also exported to the countries of the Mediterranean basin and found its ideal habitat on the shores of the Trasimeno Lake. Fagiolina was one of the major legumes consumed in the classical age; therefore, its revaluation is to be considered as the rediscovery of one of the typical dishes of the ancient Mediterranean diet.

 

Currently, Fagiolina is produced in a few companies along the Trasimeno Lake according to a method that uses techniques handed down by tradition and that involves a series of procedures carried out strictly by hand: sowing, hoeing, harvesting, drying and threshing.

Also known as the lake's rice because of its small size and predominantly whitish colour, or bean from the eye because of a black dot reminiscent of a pupil, the Fagiolina del Lago cooked and seasoned with a drizzle of extra virgin olive oil is the ideal solution to season the pasta or make delicious bruschetta.

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Persico Reale del Trasimeno

Persico Reale del Trasimeno

Trasimeno royal perch is oval-shaped with a lateral compression and a greenish-brown dorsal surface, yellow-green sides and a silver belly.

It is medium-sized, ranging from 18-20 cm up to a maximum of 40-45 cm. Perch is best caught in spring. The flesh is lean, delicate yet flavourful, and is used with excellent results in pasta and rice dishes, although it can often be served in fillets, boiled, fried or grilled.

 

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Tinca del Trasimeno

Tinca del Trasimeno

With a solid, rounded body, the Trasimeno tench has a brown or dark green dorsal surface, browny-yellow flanks with flashes of silver, and the belly is yellowish in colour.

The average length is 25 cm, but it can grow as long as 35-40 cm. The best time to catch tench is in spring or autumn. The rich, tender, well-flavoured flesh is excellent either freshly-cooked or smoked. Normally cut into fillets, tench can also be baked, served in stews, roast or fried.

 

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