From oil to spelt, from cheese to cacciatore style salami, the region of Umbria boasts exceptional products some of which are PDO and PGI.
Throughout Italy on St. Joseph’s Day, Father’s Day, celebratory sweets are cooked. In Umbria we have the St. Joseph’s fritters.
Here is a small review of the best wines of Umbria with a well-deserved focus on Todi with the Grechetto Doc and the Grero.
Of the many delicacies that Umbria has to offer, the charcuterie is undoubtedly one of them. Umbria has an important tradition to share and let you enjoy.
“Pizza sotto il fuoco” is the typical Umbrian flatbread, traditionally baked right under the ashes.This ash bread parings perfectly with the tasty umbrian dishes.
Friccò is a typical second course dish in Umbrian cuisine, it is very common in Gubbio and seems to have originated precisely in the ‘city of the Ceri.
In ancient times, fava beans were laid on the tombs of dead people as offerings. Now fava beans biscuits are a sweet moment during All Saints’ Day.
The “L’Oro di Spello” (Spello’s Gold), olive tree festival in Spello event is back to celebrate the new oil, the legendary bruschetta and the noble olive tree. 2019 is host of the 58th edition, which will be held on November 15, 16 and 17 and will take over this picturesque Umbrian town with taste, tradition and folklore with a special focus on paying due homage to the area and Italian cuisine.
Maritozzi with must is a typical Umbrian bun, you can taste it from september when, following the grape harvest we have grape must.
The dish to which tuderti cannot renounce is the “palomba alla ghiotta” stockdove alla ghiotta.
You can find this dish and enjoy it in many of our restaurants on October 13th, the feast of the patron saint of Todi San Fortunato.
