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Food & Wine in Umbria

Tipical Umbrian wines and food


Every municipality, town or village in Umbria is characterised by its own traditional products or recipes.
Each year Orvieto celebrates good food and wine with the event "Orvieto con Gusto - The Ark of Flavours" during which you can try the renowned Umbrian porchetta ..
Umbrian wine boasts a history going back to the Etruscans, today modern wine growing offers us 13 marvellous wines. The DOCG Torgiano Rosso reserve and the Sagrantino di Montefalco. The DOC Assisi, Colli Altotiberini, Colli del Trasimeno, Colli Perugini, Torgiano, Colli Martani, Montefalco, Lago di Corbara, Orvieto red and Colli Amerini, the Orvieto Classico.
To discover the wines of Umbria you just have to travel along its wine roads: the Sagrantino Wine Road, the Canticle Wine Road, the Trasimeno Hills Wine Road and the Estruscan-Roman Wine Road.
Umbria is the only Italian region to have obtained the DOP seal for the entire territory for the production of its incredible Olive oil, which is produced in the hilly areas of Assisi and Spoleto, especially near Spello and Trevi, in the Martani hills, the Amerine hills, the Trasimeno hills and the Orvieto hills. The olive tree and olive oil museums at Trevi and Torgiano are well worth a visit. Torgiano also has a Wine Museum.
Umbria at the Table Traditional first courses: umbricelli, strangozzi, hand-made tagliatelle dressed with hearty sauces made from tomatoes and goose meat, imbrecciata (a soup of grains and pulses), chick pea soup and chestnut soup.
Traditional Umbrian meats: the meat in Umbria is excellent, in particular: baked lamb's head, bull calf 'alla perugina', boar, stuffed duck, pigeons 'alla ghiotta', lamb cutlets. Do not forget the White Veal of the central Apennines produced according to strict rules that guarantee its quality . Pork deserves a separate mention because Umbria has reached the highest levels of excellence in the production of cured pork products.  We mention only Norcia's pork roast, salamis and prosciutto. Fresh water fish from Trasimeno Lake is another excellent Umbrian product, for example, 'regina in porchetta' or stuffed carp, tegamaccio, fried perch.
Near the Nera River, in an unspoilt environment, you can try trout cooked in foil with truffles. A visit to Umbria is not complete without also trying: the tiny Trasimeno dried beans, the beans from Cave, onions from Cannara, red-skinned potatoes from Colfiorito, black celery from Trevi, spelt from Monteleone di Spoleto, lentils from Norcia and saffron from Cascia and Città della Pieve.  Not to forget the black and white truffles.
Pastries and cakes: torcolo, strufoli, torciglione, sweet maccheroni, tozzetti, fave dei morti, panpepato, ciaramicola.

vino_bianco agnello Asparagi bruschetta porchetta

Foligno


patateThis territory is bursting with satisfying and appetizing offerings. The characteristic products of the Foligno area include the beans from Cave, “gobbi” (cardoons) and ox heart tomatoes, which are still grown in vegetable patches just outside the city walls.  Particularly delicious is the freshly pressed oil from the centuries-old mills that continue to use the traditional oil-making method to press the olives grown on the rocky hillsides. The Colfiorito area is famous for its red-skinned potatoes, cheeses and dairy products, while lentils are the main crop in the town of Annifo

Bevagna


Panicocoli Bevagna, which was once famous for its hemp production, is now renowned for its wines. Together with the town of Montefalco, it is one of the most esteemed DOC wine production areas in Umbria.  A wine particularly deserving of mention is Sagrantino, which obtained the DOCG certification in recognition of the millenary cultivation of the grapevines in the ancient territory of Mevania, as attested by Giovenale and Pliny the Elder.  Characteristic are the panicocoli and pastarelle, sweets that are prepared on Saint Nicholas' day, celebrated on the 6th of December.

Gualdo Cattaneo


mieleOlive trees and grapevines outline the territory of Gualdo Cattaneo. This is where the now famous Grechetto dei Colli Martani wine is produced. An impressive eleven oil mills between the months of October and December crush the olives that produce a top-quality oil.  Some of the greatest wines in the entire territory can be tasted and compared in what has become a classic summertime event (held in the last week of July) known as Genius Loci. In the flower-filled valleys, amidst eleven fortresses and castles, the bees find all the material they need to make an excellent honey.

Montefalco


grappoli-sagrantinoMontefalco, located in the centre of an important wine-making district, is a particularly attractive tourist destination for those interested in savouring its local products, beginning with the DOC and DOCG Montefalco wines, which include Sagrantino, in both its Dry and sweet 'passito' version, Montefalco Red and Montefalco White. The area also boasts a high-quality extra virgin olive oil bearing the DOP Umbria certification of the Martani Hills.  Montefalco is also known for its delectable honey.

Nocera Umbra


acqua farroIn addition to its precious mineral waters, this territory offers remarkable specialities from the Apennine mountain area. Its grassy peaks and mountain forests, in spring and in autumn, offer a wide variety of mushrooms that, together with truffles and other forest products, wild herbs and greens, characterize the local cuisine.  And wild herbs are the main ingredient of “Biscio”, the town’s characteristic savoury strudel.  The pulses and grains, such as lentils, beans, broad beans, grass-peas and spelt, provide the basis for traditional soups. The great variety of pulses are celebrated in the month of June during the Sagra dei Legumi (Pulse Festival). The cured pork meat and hams have always been a main feature on tables. Finally, a selection of characteristic restaurants have added wild ungulates to their menus, animals that have been introduced to the Nocera area in free-range farms.

Sellano


castagneThe unique landscape of this Apennine village determines the products that are farmed here, but the majority of the fruits of this land came from the forests and pasture lands, offering prized meats and pecorino cheeseTruffles, porcini mushrooms and chestnuts, soft fruits and other forest products, excellent boar meat, cured meats, prosciutto ham, cheeses and wholesome meats, spelt and lentils characterise the gastronomic offerings of this area. Sellano is where the source of Tullia mineral water is located.  In the month of August, the Fojata and Attorta Festival is an interesting event for exploring the area’s folkloristic and gastronomic traditions.

Spello


  lumacheSpello is renowned for its distinct artistic vocation that is manifested in the Infiorate flower displays in celebration of Corpus Domini.  Spello is known for its wild greens, its pulses, asparagus and snails. Its most highly prized product is olive oil, which is still pressed in centuries-old stone mills. The age-old tradition of rustic sweets lives on with delicacies such as bread made with grape must, the fregnaccia and rocci.

Trevi


olivaOlive-growing, olive harvesting and the production of a highly prized oil are the distinctive trademarks of the Trevi economy. In October locals celebrate the production of new oil with the Andar per Frantoi e Mercatini Food and Wine Review. The Market Fair of black celery is an event that features the garden specialities from the floor of the Trevi valley, in particular the unique black celery which has been carefully selected over centuries in the Canapine lands of Trevi. During this festival held in October visitors learn how to  prepare this vegetable, which together with sausages, characterises the festival and the local gastronomy. In recent years the area has also become increasingly specialized in flower-growing.

Valtopina


TartufoneroThe Truffle Market Fair, which is held during the last two weekends of November, has made Valtopina an important centre for the marketing and tasting of white and black truffles, which are found throughout the Valtopina area and on Mount Subasio.  In the Anna Valley, between Valtopina and San Giovanni di Collepino (Spello), an old flour mill is still in operation. Its grindstones are powered by the waters of Mount Subasio. Thanks to the nearby bakery, excellent breads and delicious cakes are still made here.

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