Travel and Culture in Umbria

Assisi: gastronomy

The cooking belonging to the Perugia and Assisi territory is essential and simple....


WHERE - HISTORY - ART - NATURE - EVENTS - GASTRONOMY


GASTRONOMY


The cooking belonging to the Perugia and Assisi territory is essential and simple, far away from any sophisticated dish.

The first protagonist of the Umbrian tables is the olive oil, which is produced in this land and which enriches every dish, but always without covering its taste.

The first protagonist of the Umbrian tables is the olive oil, which is produced in this land and which enriches every dish, but always without covering its taste.

The cultivations of big olive trees are present especially around Assisi, Spello, Foligno, Trevi, Campello and Spoleto.

The kind of oil produced in Umbria is extra-vergin, its colour is golden yellow with some green hues, it is clear and it has got a flavour, which is characterized by a balanced vegetable taste and by a very pleasant fruity scent.

The other protagonist of the Umbrian cooking is the black truffle coming from Valnerina, which is preserved thanks to some special systems proved by Norcia researchers (Norcia is the black truffle’s capital town).

The green Umbrian woods are excellent producers of truffles, especially on the Spoleto mountains and on Mount Subasio.
Truffles are appreciated as sauce for pasta and are also very used with game.





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