Umbrian Specialties

Umbrian cuisine has its roots in ancient Roman times and has kept its fine simplicity through the centuries. Wherever you go in Umbria you will find hospitality, a delicious dish and a good glass of wine. This will make your stay unforgettable. From every restaurant you can enjoy a panoramic view of the green hills of Umbria with its endless woods and pastures. From there comes the meat for delicious roasts: the Perugia beef, pigs fed with acorn, lambs and kids and last but not least game. Umbrians are passionate hunters of boars, hares, pheasants and deer. Whether roasted, cooked or grilled, always the original flavour of every food is complimented by mediterranean herbs, but never dominated. Vegetables like artichokes, spinach or mushrooms are used fresh, without adding flavours.

There are also the famous black truffles from Norcia and Spoleto. This precious delicacy grows in the Umbrian oak woods from November to March. In contrast to the white truffle the black truffle has to be sauteed in a little butter in order to fully develop its aroma. The finishing touch to every dish is olive oil, cold pressed extra virgin, the pride of every Umbrian farmer. Come with Ornella to her kitchen and try together the different tastes and flavours of Umbria (cooking classes).

Recipies by Ornella Carletti from the cooking classes at La Rogaia

Tagliatelle al sugo di porro e noci (Tagliatelle with leek and walnuts)
(for 4 persons)

• 300 - 400 gr Tagliatelle a grano duro (not with eggs) or Spaghetti
• 800 gr leek
• 1 onion
• Pepper and salt
• 1 cup of peeled walnuts
• Olive oil
• butter
• 2 cloves of garlic
• 500 gr cherry tomatoes
• 200 ml of cream
• grated Parmesan cheese

Cut onion and garlic in small cubes and sautee in butter and oil. Cut leek in small rings, rinse with warm water, dry and add to the onins and garlic, simmer at reduced heat, season with salt and pepper. When the leek is soft (after about 10 min), add cherry tomatoes cut in halves. In the meantime cook the noodles. Add cream to the leek, blend noodles and vegetables (the cherry tomatoes have to be almost raw still). Add grated Parmensan. Decorate with walnuts and serve immediately (important: otherwise the noodles will get too soft).

Torcolo (traditional Umbrian farmers' cake to celebrate a successful harvest)

• 100 gr pine nuts
• 6 eggs
• rind of 1 lemon
• 300 gr sugar
• 600 gr flour
• 150 gr butter
• 1 glass milk
• raisins, chopped almonds, chopped candied oranges and lemons
• 1 pack of baking powder

Beat butter with sugar and eggs. Add flour, milk, pine nuts, raisins, almonds, candied fruits and baking powder. Fill mixture in buttered and floured cake dish ( in the form of a ring). Decorate with peeled almonds. Bake for 40 min at medium heat. Let cool and serve with Vin Santo (sweet dessert wine).

Wine from Umbria and Tuscany

Close to La Rogaia you may not only taste the famous red wines Rosso di Montalcino and Nobile di Montepulciano. Umbria is producing high quality wines that can well take it up with their Tuscan neighbours, at definitely better prices. Our special recommendation: Come to Cantine Aperte (open wine day) on the last Sunday in May: Large and small wineries invite you to taste their wines along with porchetta (roast suckling pig) and music. They also offer guided tours through their cellars. This is Italian way of living at its best! 

Here are some of our tips for the wine lover. When you come to La Rogaia we will share with you more of our experiences.

Best wine cellars

Corciano:

Pucciarella. Situated in the neighbouring valley of La Rogaia. Robust Sangiovese wines.

Torgiano:

Lungarotti. Umbria’s most well known wine producer. Large selection of red and white wines. Visit the wine museum in the cool cellars of a 16th-century mansion.

Montefalco:

Cantine Adanti and prize-winning Paolo Bea produce a delicious red Sagrantino wine and Passito di Sagrantino (sweet wine). Arnaldo Caprai presses a fresh and fruity white wine.

For more Umbrian wine producers check the Gambero rosso and other wine guides for Italy.

Read more about Umbrian wines at slowtrav.com