Traditional Umbrian cuisine and extra virgin olive oil
Rich in natural beauty, architectural and historical Umbria over the centuries has been characterized by a flourishing agriculture that allowed the flourishing of a great repertoire of regional specialties. At the source of the Umbrian cuisine there is a long history that has its roots in the civilization of the Etruscans and Romans, with frequent use of these raw materials are so dear to these peoples. Legumes, olive oil and cereals before, meat, sausage and truffle then, became the basic ingredients for a regional cuisine that has never put aside the bond with history. Even today, there are many preparations that recall the centuries in which, at sumptuous banquets, game and pork, lamb and beef were cooked on the grill in the great castles of the chimneys or skewered in spits. Over time, then, the protagonist of the Umbrian cuisine became the pig, used in many different ways. It should be remembered, in fact, that Umbria is at the top for the domestic production of cold cuts and sausages, worked masterfully by butchers, a name used since Roman times to designate the workers producing meat.
The excellence of gastronomy craft are now spread throughout the region, but the focus of the production is Norcia, a town located in the National Park of Monti Sibillini. Norcia, whose name derives from Nortia, Etruscan goddess of fortune, is also the home of the black truffle. Collected from March to November in the lands bordering the course of the Nera, between Spoleto and Norcia, black truffles has the advantage that it can be enjoyed by brick, without losing the complexity and elegance of aromas.
The Scorzone, along with rare and precious white truffles (typical of the upper valley of the Tiber between Orvieto and Gubbio), complete the wide range of Umbria in the field of high quality truffles. Closing the parade of food and wine production of this land the extra virgin olive oil, main staple of Umbria and substantial element that combines and enhances the delicious flavors of the regional cuisine. The extra virgin olive oil produced in the region “green heart of Italy” is included in a single denomination “Umbria PDO” but refers to a product with organoleptic characteristics and therefore able to meet different consumer needs.
One of the examples of such variety is the extra virgin olive Colli del Trasimeno: good olfactory impact intensity and breadth, is perfect for delicate fish dishes and local cheeses. Further south, in the Spoleto-Assisi, it produces an extra virgin intense golden yellow color and vegetal scents that combine well with vegetable dishes and appetizers to wood scents. Nell’orvietano, fine taste and wrapping extra virgin olive oil goes well with poultry dishes, while the complexity of extra Amerini Hills is ideal for pairing with appetizers with porcini mushrooms and grilled red meats. In the heart of the region, in the Colli Martani mention the extra virgin is intense golden yellow, clear with warm green hues; the nose is broad and complex, while in the mouth gives a strong flavor and enveloping the grilled venison and soups made with lentils.
