Recipes From Umbria

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Side, Snack, Appetizer

Agnello del Centro Italia

Lambs reared in abruzzo, marche, tuscany, emilia-romagna and umbria, italy

Main

Arista

Roast pork loin

Side, Snack, Appetizer

Arvoltolo

Deep-fried flatbread, seasoned with sugar or salt

Side, Snack, Appetizer

Barbozzo

Cured pig cheek

Drink

Bianco di Città di Castello

Side, Snack, Appetizer

Broccolo romano

Romanesco broccoli (also known as roman cauliflower, broccolo romanesco, romanesque cauliflower, or simply romanesco, and sometimes broccoflower) is an edible flower bud of the species brassica oleracea. first documented in italy in the 16th century, it is chartreuse in color, and has a form naturally approximating a fractal. when compared to a traditional cauliflower, it has a firmer texture and delicate, nutty flavor.

Main

Cappelletti

Cappelletti [kappelˈletti] are ring-shaped italian pasta so called for the characteristic shape that resembles a hat (cappello in italian). compared to tortellini, they have a different shape, larger size, thicker dough and different filling. the origins of the recipe, very widespread on a territorial basis, are ancient, traditionally and historically linked to emilia-romagna and marche. from these areas it then spread over the centuries, becoming a typical dish in various cities. some recent sources specifically indicate the area in the cesena-ferrara-reggio emilia triangle as the place of origin, others report the marche as a land where cappelletti are of ancient tradition.

Side, Snack, Appetizer

Carciofi alla giudia

Carciofi alla giudìa (italian pronunciation: [karˈtʃɔːfi alla dʒuˈdiːa]; literally "jewish-style artichokes") is among the best-known dishes of roman jewish cuisine. the recipe is essentially a deep-fried artichoke, and originated in the jewish community of rome, giudìo being the roman dialect term for jew. it is a speciality of the roman ghetto, where it is served by jewish restaurants in the springtime. in english the dish is usually referred to with the standard italian spelling carciofi alla giudea; this spelling may be found in italian sources as well, but the roman dialect name is much more commonly used.

Side, Snack, Appetizer

Carciofi fritti

Deep-fried artichoke

Dessert, Sweet

Ciaramicola

Lemon cake made with alchermes liqueur and topped with meringue and colorful sprinkles or nonpareils, common during easter

Side, Snack, Appetizer

Cipollata

Onion soup, though cipollata exists in many variations such as stewed or braised onions, onion jam, onions wrapped in pancetta, served as a side, with pasta, focaccia, savory pies, fish

Side, Snack, Appetizer

Ciriole

Long, square-cut semolina pasta

Drink

Colli Altoberini

Drink

Colli del Trasimeno

Drink

Colli del Trasimeno bianco

Il colli del trasimeno bianco è un vino doc la cui produzione è consentita nella provincia di perugia.

Main

Coratella con carciofi

Stewed offal from lamb or kid goat with artichokes

Side, Snack, Appetizer

Crema di ceci

Chickpea spread or puree, serve with bread, pasta, as a soup, with fish, seafood

Main

Fagioli con le cotiche

Stewed beans with pork rind

Side, Snack, Appetizer

Farro di Monteleone di Spoleto

Integrale, semiperlato and spezzato spelt grown in perugia, umbria, italy

Main

Friccò di agnello

Lamb stew

Dessert, Sweet

Gialletti

Small yellow cornmeal cookies with lemon zest, dried fruit, traditionally diamond-shaped

Drink

Grechetto

Grechetto (italian pronunciation: [greˈketto]) or grechetto bianco is a white italian wine grape variety of greek origins. the grape is planted throughout central italy, particularly in the umbria region where it is used in the denominazione di origine controllata (doc) wine orvieto and denominazione di origine controllata (doc) wine valdichiana toscana. it is primarily a blending grape, though some varietal wine is also produced. grechetto is commonly blended with chardonnay, malvasia, trebbiano and verdello. the grape's thick skin provides good resistance to downy mildew which can attack the grape late in the harvest season. this makes grechetto a suitable blending grape in the production of vin santo.

Side, Snack, Appetizer

Insalata di farro

Cold spelt salad

Side, Snack, Appetizer

Lenticchia di Castelluccio di Norcia

Lentils (lens culinaris moench) grown in umbria and marche, italy

Main

Lenticchie e salsicce

Stewed lentils and sausage

Dessert, Sweet

Maccheroni con le noci

A sweet pasta dessert made with chocolate, walnuts, liqueur, cinnamon

Breakfast

Maritozzo

Sweet bun filled with cream, may also contain dried fruit, serve with cappuccino

Side, Snack, Appetizer

Maritozzo

Sweet bun filled with cream, may also contain dried fruit, serve with cappuccino

Main

Minestra di ceci

Chickpea soup with pasta, meat, vegetables

Side, Snack, Appetizer

Olive ascolane

Olive all'ascolana (also called olive ascolane ripiene) (meaning "stuffed olives ascolano") is an italian appetizer of fried olives stuffed with meat.

Drink

Orvieto

Drink

Orvieto Classico

Main

Pajata

Pagliata (or, in roman dialect, pajata) is a traditional roman dish primarily using the intestine of a young calf (tripe). as it has only eaten milk, the resulting dish is similar to cheese in a sausage casing. it is usually plaited for serving.

Main

Palomba alla ghiotta

Spit-roasted pigeon with a sauce made with pigeon offal, wine, herbs

Dessert, Sweet

Pampapato di Ferrara

Dome-shaped fruitcake made with candied fruit, nuts, chocolate and spices, common during christmas, from ferrara, emilia-romagna, italy

Side, Snack, Appetizer

Pan caciato

Bread made with pecorino, pine nuts, walnuts, raisins

Side, Snack, Appetizer

Panzanella

Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a tuscan and umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. it often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. it is also popular in other parts of central italy.

Main

Pappa al pomodoro

Pappa al pomodoro (italian: [ˈpappa al pomoˈdɔːro]; translating to "tomato mush") is a thick tuscan bread soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. it is usually made with stale or leftover bread, and can be served hot, room temperature, or chilled. the dish has ancient origins, although it was largely popularized by the 1911 publication of il giornalino di gian burrasca and by its television version, in which rita pavone sang the well-known song "viva la pappa col pomodoro".

Main

Pasta alla norcina

Spaghetti tossed with truffles, anchovies, garlic, olive oil

Main

Pasta al tartufo

Pasta with truffles or truffle sauce, for example, strangozzi pasta

Side, Snack, Appetizer

Pasta fatta in casa

Homemade pasta, trascinati, umbrici, ciriole ternana, embrici

Side, Snack, Appetizer

Patata Rossa di Colfiorito

Red skinned potato (solanum tuberosum l.) grown in perugia, umbria and macerata, marche, italy

Side, Snack, Appetizer

Pecorino Toscano

Pecorino toscano (tuscan pecorino) is a firm-textured ewe's milk cheese produced in tuscany. since 1996 it has enjoyed protected designation of origin (pdo) status.

Main

Penne alla vodka

Penne alla vodka is a pasta dish made with vodka and penne pasta, usually made with heavy cream, crushed tomatoes, onions, and sometimes sausage, pancetta or peas. the recipe became very popular in italy and in the united states around the 1980s, when it was offered to discotheque customers. the recipe thus became an icon of the fashionable cuisine of the time, which preferred the use of cream in first courses. penne alla vodka remains popular in italian-american cuisine.

Main

Pigeon

Columbidae () is a bird family consisting of pigeons and doves. it is the only family in the order columbiformes. these are stout-bodied birds with short necks and short slender bills that in some species feature fleshy ceres. they primarily feed on seeds, fruits, and plants. the family occurs worldwide, but the greatest variety is in the indomalayan and australasian realms. the family contains 344 species divided into 50 genera. thirteen of the species are extinct.in english, the smaller species tend to be called "doves" and the larger ones "pigeons". however, the distinction is not consistent, and does not exist in most other languages. historically, the common names for these birds involve a great deal of variation between the terms. the bird most commonly referred to as just "pigeon" is the domestic pigeon, which is common in many cities as the feral pigeon. doves and pigeons build relatively flimsy nests, often using sticks and other debris, which may be placed on branches of trees, on ledges, or on the ground, depending on species. they lay one or (usually) two white eggs at a time, and both parents care for the young, which leave the nest after 25–32 days. unfledged baby doves and pigeons are called squabs and are generally able to fly by 5 weeks of age. these fledglings, with their immature squeaking voices, are called squeakers once they are weaned or weaning. unlike most birds, both sexes of doves and pigeons produce "crop milk" to feed to their young, secreted by a sloughing of fluid-filled cells from the lining of the crop.

Side, Snack, Appetizer

Pizza di Pasqua

The pizza di pasqua ("easter pizza" in english), in some areas also called crescia di pasqua, torta di pasqua, torta al formaggio or crescia brusca, is a leavened savory cake typical of many areas of central italy based on wheat flour, eggs, pecorino and parmesan. traditionally served at breakfast on easter morning, or as an appetizer during easter lunch, it is accompanied by blessed boiled eggs, ciauscolo and red wine or, again, served at the easter monday picnic. having the same shape as panettone, the pizza di pasqua with cheese is a typical product of the marche region, but also umbrian (where, as a traditional food product, it obtained the p.a.t. recognition). there is also a sweet variant. the peculiarity of this product is its shape, given by the particular mold in which it is leavened and then baked in the oven: originally in earthenware, today in aluminum, it has a flared shape.

Main

Porchetta

Porchetta (italian pronunciation: [porˈketta]) is a savory, fatty, and moist boneless pork roast of italian culinary tradition. the carcass is deboned and, in some traditions, arranged carefully stuffed with liver, wild fennel, all fat and skin still on spitted or roasted traditionally over wood for at least eight hours, though many versions of porchetta do not involve liver or fennel. porchetta is usually heavily salted in addition to being stuffed with garlic, rosemary, fennel, or other herbs, often wild. porchetta has been selected by the italian ministry of agricultural, food and forestry policy as a prodotto agroalimentare tradizionale ("traditional agricultural-food product"), one of a list of traditional italian foods held to have cultural relevance.

Side, Snack, Appetizer

Prosciutto di Norcia

Raw and cured pig legs from duroc, landrace and large white pigs, from perugia, umbria, italy

Dessert, Sweet

Ravioli dolci di ricotta

Sweet raviolis filled with a mixture of ricotta, sugar, white wine, lemon and cinnamon, common during carnival and easter

Dessert, Sweet

Rocciata

Strudel filled with apples, raisins, dried figs, almonds, walnuts, pine nuts, lemon zest

Drink

Rosso di Montefalco

Montefalco wine (montefalco rosso, red wine; montefalco bianco, white wine) is a style of italian wine made in umbria, and awarded denominazione di origine controllata (doc) status in 1979.

Drink

Rubesco

Drink

Sagrantino

Sagrantino is an italian grape variety that is indigenous to the region of umbria in central italy. it is grown primarily in the village of montefalco and the surrounding area, with a recent rapid increase in planting area from 351 hectares (870 acres) in 2000 to 994 hectares (2,460 acres) by 2010 dedicated to the grape, in the hands of about 50 producers.

Drink

Sagrantino di Montefalco

Montefalco sagrantino (also sagrantino di montefalco before 2009) is a style of italian wine made with 100% sagrantino grapes in and around the comune of montefalco in the province of perugia, umbria. the wines gained doc status in 1979 as part of the montefalco doc and were later separately elevated to docg status in 1992 after a renewal of interest from winemakers, particularly arnaldo caprai. there are two docg wines: montefalco sagrantino secco, an oak-aged dry red wine ("secco" is italian for "dry"), and the less common montefalco sagrantino passito, a sweet, dessert red wine.

Dessert, Sweet

Salame del re

Rolled sponge cake similar to a swiss roll, flavored with alchermes liqueur and filled with custard and chocolate cream

Side, Snack, Appetizer

Salamini Italiani alla Cacciatora

Small minced pork sausages from duroc, landrace and italian large white pigs reared in friuli-venezia giulia, veneto, lombardy, piedmont, emilia-romagna, umbria, tuscany, marche, abruzzo, lazio and molise, italy

Side, Snack, Appetizer

Salsa tartufo

Sauce made with black truffles, anchovies, olive oil, garlic

Drink

San Giorgio

Main

Spezzatino di agnello

Lamb stew

Main

Spezzatino di maiale

Spicy stewed pork

Main

Stracotto

Stewed beef, made with a tomato sauce and wine

Side, Snack, Appetizer

Supplì

Supplì (pronounced [supˈpli]; italianization of the french word surprise) are italian snacks consisting of a ball of rice (generally risotto) with tomato sauce, typical of roman cuisine. originally, they were filled with chicken giblets, mincemeat or provatura (a kind of cheese from lazio), now also with a piece of mozzarella; the whole morsel is soaked in egg, coated with bread crumbs and then fried (usually deep-fried). they are closely related to sicilian arancini and croquettes. supplì can be also prepared without tomato sauce (supplì in bianco "white-style supplì"). they are usually eaten with the fingers: when one is broken in two pieces, mozzarella is drawn out in a string somewhat resembling the cord connecting a telephone handset to the hook. this has led to these dishes being known as supplì al telefono ("telephone-style supplì", in reference to cables).supplì were originally sold at friggitorie, typical roman shops where fried food was sold. now they are commonly served in most pizzerias all around italy as an antipasto.

Main

Tacchino ripieno

Stuffed and roasted turkey, common during christmas

Side, Snack, Appetizer

Tartufo Nero di Norcia

A truffle is the fruiting body of a subterranean ascomycete fungus, predominantly one of the many species of the genus tuber. in addition to tuber, many other genera of fungi are classified as truffles including geopora, peziza, choiromyces, leucangium, and over a hundred others. these genera belong to the class pezizomycetes and the pezizales order. several truffle-like basidiomycetes are excluded from pezizales, including rhizopogon and glomus. truffles are ectomycorrhizal fungi, so are usually found in close association with tree roots. spore dispersal is accomplished through fungivores, animals that eat fungi. these fungi have significant ecological roles in nutrient cycling and drought tolerance. some of the truffle species are highly prized as food. french gastronome jean anthelme brillat-savarin called truffles "the diamond of the kitchen". edible truffles are used in italian, french and numerous other national haute cuisines. truffles are cultivated and harvested from natural environments.

Main

Tegamaccio

Mixed fish stew with wine, olive oil, parsley, serve with bread

Dessert, Sweet

Torciglione

Serpent-shaped strudel with almonds, apples and figs

Dessert, Sweet

Torcolo

Ring cake or sweet bread made with raisins, citrus peel, pine nuts, anise seeds, several variations

Drink

Torgiano

Torgiano is a comune (municipality) in the province of perugia in the italian region umbria, located about 10 km southeast of perugia. torgiano borders the following municipalities: bastia umbra, bettona, deruta, perugia.

Drink

Torgiano Rosso Riserva

Torgiano is a comune (municipality) in the province of perugia in the italian region umbria, located about 10 km southeast of perugia. torgiano borders the following municipalities: bastia umbra, bettona, deruta, perugia.

Side, Snack, Appetizer

Torta al testo

Flatbread cooked on a testo, a cast iron plate or skillet

Dessert, Sweet

Tozzetti

Hazelnut and almond biscotti, serve with sweet wine

Main

Trippa alla romana

Trippa alla romana ("roman tripe") is a traditional dish of the cuisine of rome, italy.

Side, Snack, Appetizer

Umbria

Extra virgin olive oil made from leccino, frantoio, moraiolo, san felice, rajo and dolce agocia olives grown in umbria, italy

Side, Snack, Appetizer

Vitellone bianco dell'Appennino centrale

Chianina, romagnola and marchigiana cows and bullocks reared in abruzzo, campania, emilia-romagna, lazio, marche, molise, tuscany and umbria, italy

Dessert, Sweet

Zuccherini

Anise or lemon cookies

Dessert, Sweet

Zuppa inglese

Zuppa inglese (, italian: [ˈdzuppa iŋˈɡleːze, ˈtsuppa iŋˈɡleːse]; italian for "english soup") is an italian dessert layering custard and sponge cake, perhaps derived from trifle.

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