Spring is filled with the scents and colours of the season’s many blooms, the warmth of the sun as it begins warming the air, and the clear light of days that grow longer and invite us to spend more time outdoors: Umbrian nature coming to life is always a sight to behold.

The table, too, changes colours and flavours, enriched by the taste of wild herbs and many fresh ingredients that yield healthy and delicious recipes.

One example is scafata, also known as baggiana, an ancient Umbrian dish whose name derives from “scafo,” a dialect term for the fava bean pod. It is, in fact, a typical spring soup, prepared with fresh garden vegetables such as fava beans, spring onions, tomatoes, and Swiss chard, fully embodying the authenticity and simplicity of Umbria’s natural bounty.

Another simple yet flavourful pasta dish is stringozzi with asparagus, a traditional Umbrian pasta particularly popular in spring. Depending on the area, it may also be called strangozzi or umbricelli. Easy to make, this dish becomes especially vibrant when fresh asparagus is paired with Cinta Umbra guanciale and the typical white onion from Cannara.

Crayfish are typically caught from spring until the end of summer; they are excellent sautéed with garlic, oil, chili pepper, and a splash of dry white wine, and served with a fresh green sauce made with wild mint.

The warm weather also makes you want to get out and enjoy lighthearted, cheerful moments with friends. What better way to enjoy the season than with a traditional aperitif? Umbrian tradition offers all the flavors of its cured meats: a variety of salamis, such as capocollo and lombetto, Norcia ham, and porchetta, perhaps paired with excellent cheeses like pecorino and caciotta, make for the perfect platter, accompanied by the ever-present torta al testo. 

Umbrian bruschetta is another inviting option for a spring evening! It can be topped in the classic way, with garlic and Umbrian DOP extra virgin olive oil, with black truffle pâté or an olive sauce, or with fagiolina di lago, an ancient legume that is a true Umbrian culinary gem and a Slow Food Presidium.

And to accompany these typical dishes and delicious appetizers, the Colli Perugini DOC offers both white and sparkling wines—excellent when served chilled—as well as full-bodied reds, ideal for the bold flavors of cured meats.