Agriturismo La Vallata




14 aprile 2014


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Link veloci: Assisi – GubbioPerugiaSpelloNorciaSpoletoNarniCittà di CastelloAmeliaTreviBevagnaMontefalcoCasciaCastiglione del LagoLago TrasimenoOrvietoTodiDeruta



Do not leave without tasting at least 4 specialties in Assisi: Pecorino and Ciauscolo (spreadable salami consists of a mixture of pork). Umbricelli, thick spaghetti handmade truffles or norcina. Rocciata, sweet typical of medieval Assisi, stuffed with apples, hazelnuts, walnuts and raisins.





Among the many delicious typical is not easy to choose what to eat in Gubbio: crescia the Panaro, the cheesecake, dishes with truffles, cod and brustengo, a fried bread that can be eaten accompanied with bacon, ham, sausage, onion and rosemary. The traditional desserts: the Ganascioni of the Sisters of Saint Lucia, which were formerly offered along with the Barcarolle (barley coffee and anisette).





The Umbrian capital Perugia offers many typical dishes, try at least 3 specialties. Text cake, plain or stuffed with ham, sausage and cooked vegetables, pork, cheese and rucola; Strangozzi (also called Strozzapreti) fettuccine homemade with flour and water typical pasta of Umbrian tradition , truffles or charcuterie; Chocolate Kisses handicraft.





Try the homemade gnocchi with red potatoes of Colfiorito and goose meat sauce, salad rapunzoli (radishes), but do not forget the legumes, which in Spello are the masters. Bruschetta with good  olive oil of Spello or soup. The risina a bean variety characterized by the lack of ‘black eye’, chickpeas from Spello and cicerchia a legume from very ancient origins quite similar to chickpeas, try it in a salad or soup.





Is famous for being the birthplace of the art norcina, specialized in the processing of pork. Local specialties, in addition to ham PGI and the wide variety of meats, are the bacon or barbozzo, the mazzafegati, roast pork and black pudding.


The genuine, traditional dishes to try are those prepared with the fine black truffle and sheep cheese, with farro, saffron, and with lentils and mushrooms, especially porcini mushrooms. In the woods you can also collect a lot of berries .





The black truffle is surely the typical ingredient of Spoleto and then used for spaghetti and ragu, the lamb cutlets, the mutton chops in hot from the grill and the pilotto meat cooked with a special technique that makes it really exquisite. The local pastries are crescionda, a typical sweet made of eggs, flour, chocolate, amaretti and anise and Attorta.



Narni (Narnia) 

The flag, a kind of peppers typical of the place, is a side dish of zucchini, potatoes and peppers cut into strips or cubes, simmer in a pan made strictly with extra virgin olive oil, tomato and onion. The Brosega, another simple dish made of tomatoes fried with chopped onions that come together only in the last scramble eggs. The Brustengolo is instead a gentle poor fairly widespread in the countryside Narni, once done with corn flour, raisins, pine nuts, walnuts, hazelnuts and thin slices of apple. Pappardelle pasta or potato gnocchi served with the duck sauce resulting from long-cooking, hare or wild boar. Even soups of legumes and cereals, roast pigeon or grilled meats, as well as the game, cheese and sausages. All it accompanied by excellent local wines as Ciliegiolo, the Verdettot, the White  Carsulae  and the Castle of Albornoz (brut sparkling wine).




Città di Castello 

A dish of Città di Castello is the “baggiana”, a soup of beans, tomatoes and basil, which may accompany the tigella, a small flat bread made with flour, water and salt, which usually is eaten stuffed with prosciutto, mortadella and cheeses.


Fans of truffles do not miss the white truffle of Citta di Castello available on the markets from late October. Also in late autumn you can enjoy the fine local varieties of Brown. To try and take home the famous. “Pecorino barrel” in which the various types of herbs that are added to the curd, giving clear aromatic notes and help to reduce the bacterial load of milk without affecting flavors then absorbed by the cheese during maturation.


The typical sweets are fried castagnole, very good hot with honey or natural, and delicious ‘drunk crostini’.





Particularly tasty, typical dell’Amerino, are Girotti Figs. Desiccated, cut and filled with sauce (chocolate and candied fruit, chocolate and roasted almonds, chocolate and nuts) figs are then passed under a crafted press to form a round shape kind of tile. Even today, every stage of production is done by hand.





Local products are the olive and the black celery (slow food) used to prepare sauces, pies and stuffed with meat or baked Parmesan. The easiest recipe, which combines together two typical products of Trevi, is celery in vinaigrette.





A specialty of the area are the slugs, snails also said: distinguished in lumachelle (small, white and striped) and lumacci (larger and dark) and are cooked in sauce.


We’re on the Road of Sagrantino, do not miss the gnocchi Sagrantino and gnocchi stuffed with meat, a recipe that comes from the kitchen of the Monastery of the Benedictine Sisters of Santa Maria al Monte.





Montefalco means Sagrantino, a red wine by the high polyphenol content that gives aging ability and great intensity. In Montefalco you must try at least one glass of this tannic wine with tastes of red fruits, a wine that reaches 16 °, drink it slowly with simple dishes of Umbrian cuisine. Are perfect porchetta, panzanella or a slice of bread with olive oil, pecorino cheese, cold meats or a dish of strangozzi with truffle.

The Pan mostato is typical of Montefalco , bakery product similar to a of bread that is prepared during the harvest as well as the tozzetti with almonds accompanied by a glass of Passito wine.





In Cascia cultivation and trade of saffron constituted for centuries an economic activity of prime importance. Derived from the dried stigmas of the purple flowers of Crocus sativus, this ingredient gives the food unique in taste, as well as having health properties.


Linked to the miracle of the bees awarded in Santa Rita, the wildflower honey is the result of an ancient tradition of beekeeping practiced in monasteries, convents and castles. Great alone or combined with the wide selection of local cheeses.


A particularly important place is reserved for the famous black truffle used to season the most delicious dishes. Several products from pigs taste among which the most special: the dog collar (the typical Umbrian salami), for example, or the barbozzo (pillow), the loin, coppa, bacon, sausages.


Even the rustic kitchen deserves a taste with its dishes of grass pea, the typical legume like peas, or with roveja of Civita di Cascia (Slow Food), which can be eaten fresh or dried, as the main ingredient for soups or soups. Stone-ground flour can also be used as the slight bitter aftertaste to make farecchiata or weighted: a traditional polenta topped with chopped anchovies, garlic and olive oil, good the next day, sliced ​​and toasted in a pan. Many local recipes based on mushrooms, especially porcini




Castiglione del lago 

A Castiglione del lago are renowned two ancient lake fish dishes to taste absolutely are the Brustico, whose origin seems to date back to the Etruscans and the Tegamaccio. The first fish is fried in a special way, only on coals straws lake while Tegamaccio is a soup of different varieties of fish that should be left to cook for at least 5 hours in earthen pots.

Other specialties of the area are the spaghetti with fish sauce, perch fillets fried carp queen in porchetta, that is a carp baked and flavored with fennel, garlic, pepper and salt.

Other dishes are meat pici with duck sauce, salad of farro and the famous Trasimeno bean, slow food, a very small bean with a very delicate flavor




Lago Trasimeno 

In this area are well known two ancient lake fish dishes to taste absolutely they are the Brustico, whose origin seems to date back to the Etruscans and the Tegamaccio. The first fish is fried in a special way, only on coals lake straws  while Tegamaccio is a soup of different varieties of fish that should be left to cook for at least 5 hours in terracotta pots.


Other specialties of the area are the spaghetti with fish sauce, perch fillets fried carp queen in porchetta, that is a carp baked and flavored with fennel, garlic, pepper and salt.





A unique feature is the Pera Monteleone d ‘Orvieto, also known as “steak villain” for consistency and for its amazing nutritional properties. The pigeon, the “palomba in the drip pan” and “chicken cacciatore” are among the oldest and most typical dishes of the city.


But Orvieto is best known for its wine, the famous Grechetto, Trebbiano and Sangiovese produced in huge amounts, and some excellences such as Muffa Nobile, DOC product.



On the tables in Todi alongside the traditional bread will certainly find the pan caciato (or nociato), a small round loaf with walnuts, cheese and raisins. Another typical dish is the palomba alla ghiotta, the dish by definition of Todi.


Grechetto di Todi DOC, a white wine from the typical pale yellow color, rich in delicate floral and fruity notes, so good that it was even mentioned by Pliny the Elder in the first century after Christ.



Passatelli are a “poor” dish, but rich in flavor, typical of the province of Perugia where the soup and passatelli is still one of the mainstay of cooking dishes of holidays or Sundays.


The pomellati, sweet very similar to rice balls that are prepared at Christmas, or the brustengolo, a dry cake made from maize flour that once was a typical dessert of the autumn but now it’s produced all the year.



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