The Taste of Valnerina
Culinary journeys...
Taste and tradition told through four products of excellence
Umbria is a region historically linked to beer production, which has its roots as far back as the 19th century with the birth of important historic breweries, forerunners of those that today make our region an excellence in the brewing sector.
An journey through some of Umbria’s wines and grape varieties; wine, grape varieties, Umbria, Gamay, Sagrantino, Trebbiano, Ciliegiolo, Grechetto di Todi, Grechetto di Orvieto, Grero, Tostolello
...to explore the flavours of the Valnerina
Our original recipe for pasta alla norcina
Discover two unique ingredients: trout and truffle. A winning culinary combination.
Truffled scrambled eggs are a quick and simple recipe that offers a creamy, comforting experience on the palate, bringing out the best of the truffle’s rich aroma.
A typical summer recipe that is very easy to prepare with one of the most typical ingredients of Umbrian cuisine
A mainly spring dish, prepared with a tasty field grass: strigoli. Typical of the Umbrian Valley from Foligno to Spoleto it is a real concentrate of taste, a velvety and tasty risotto with an ancient scent. A healthy and simple dish to cook.
These traditional Umbrian sweets were historically prepared for family celebrations, particularly Christmas and Easter, but can now be found at any time of the year. There are many reinterpretations: everyone perhaps adds a personal detail or ingredient, according to their own taste. This version uses Cascia saffron instead of aniseed.
The attorta, or rocciata as it is known, is a popular cake in almost all of Umbria prepared during the winter holidays (from the beginning of November until Carnival). In particular, it is prepared especially during the Christmas holidays, perhaps because of its red colour given by alchermes.
Castelluccio lentils have an ancient tradition, and this soup is one of the most traditional recipes of all. The lentil plant is a member of the legume family, which is planted as soon as the winter snows melt. It flowers between May and August, when the lentils are harvested and stored for use later in the year.
Lamb with truffle is a tasty second course typical of Easter lunch to be served with grated or flaked Norcia black truffle
A first course from the peasant tradition
It is soft and velvety on the palate. The enveloping flavor of dark chocolate and almond aroma make Crescionda the signature dessert of Spoleto. Discover the recipe!
Spelled flour, which is also used to prepare polenta, pasta, focaccia, biscuits and cakes and contains a lower amount of gluten than traditional flour, produces a dense dark brown bread with a characteristic nutty aftertaste. Spelled is grown in the hilly and mountainous areas of Umbria, which boasts a very ancient variety of this cereal dating back to the Bronze Age and which in 2010 obtained the PDO, Protected Designation of Origin: Monteleone di Spoleto spelled.
Just a few ingredients, simple and authentic, bring to life a unique dish that will add delight to your meals, with the family or with friends.
