Travel and Culture in Umbria
The Umbrian gastronomy is essentially simple and it is characterized by the genuine products of this land, which have got definite and strong tastes.
Thanks to the variedness of this territory, many typical products are produced with traditional tecniques as the olive oil, the truffles, different kinds of cheese, salami and pulses.
The traditional Umbrian cooking has got rural origins and it is characterized by the home made pasta, as the well known tagliatelle or the umbricelli (thick spaghetti), which are served with tomato sauce, olive oil, garlic and parsley or with a goose meat sauce.
All kinds of meat are cooked on the spit or grilled with a ground mixture of garlic, sage, laurel, oil, salt and pepper.
A typical Umbrian dish is the Pizza di Pasqua, a kind of spiced salted brioche prepared with grated Parmesan cheese, pecorino cheese, eggs and olive oil that in Todi is called Pan nociato di Todi because of the presence of nuts, raisins, cloves and red wine in the dough. The Pan Nociato can be prepared also in small forms, to accompany the mixed salami starters or other courses.
Moreover, on St Giuseppe Day you can taste the frittelle di riso, flavoured with cinnamon and on Easter you can eat the beccicuta, a puppet made of salted or sweet dough, baked in the oven or the ciaramicola, a ring-shaped cake covered with an egg icing.
Finally, every Umbrian sweet goes very well with the famous Vinsanto, which has got a sweet and aromatic taste.