Umbria is famous for its unique and wonderful flavours and its delicious dishes.
Many of its most traditional recipes are served hot, flavourful and also quite rich, but anyone looking to bring a bit of Umbria to the table, even on the most sweltering summer days, here are two excellent and very tasty solutions.
For people living in and visiting Umbria and Todi, there is an immense heritage of attractions to see and enjoy: oenology is a must of these activities.In fact the area is very rich in excellent wines.
Easter in Umbria is distinguished by traditional recipes and flavours that have deep roots, come visit Umbria and join the atmosphere and good food.
The traditional cuisine of Todi has rural origins,these are the main dishes that one absolutely has to taste to “enjoy” the best of Todi.
For anyone lucky enough to spend all or part of the holidays in Umbria it is a must to taste at least some of the region’s traditional Christmas dishes.
Porchetta is a savoury, spiced slow roasted pork.
Today porchetta ranks among the best street-foods in the world, but the tradition linked to this delicacy dates back centuries.
One of the many reasons for visiting Umbria is the culinary heritage, one of the delicacies is the truffle. Let’s have a look at the best-known varieties.
The fundamental dish in Todi and in my house for ” Ognissanti” , All Saints’ day on November the 1st are the ” Maccheroni dolci” Sweet pasta.
In Umbria cannot be Easter without Easter cheese bread. On the Holy Saturday, we bring bread, eggs, wine to the church for the food’s blessing.
Carnival in Umbria is celebrate with deep fried cakes: Frappe, brighelle, cicerchiata. The most typical Carnival pastry in our family are “Strufoli”.
