A journey of flavour

It is an easily digestible variety of a small fava bean, typical of the area between Todi, Orvieto and Amelia, still today it is harvested by hand using traditional methods.

Every road leads to a story to be tasted; a journey through ancient olive trees, forgotten wines, and unchanged flavors.

Girotti Figs are a typical product of the town of Amelia. Stuffed with chocolate and dried fruit, they have been produced and packaged by the Girotti family since 1830.

Little more than flour, water, and salt. Often the simplest flavours are also the ones we are fondest of. Such as the typical bread of Terni.

"Ciriole" is a very common "poor" dish of the Umbrian cuisine. It is a variety of pasta, which is similar to the Tuscan "Pici", but with the shape of tiny "snakes".  

The cuisine of Piediluco preserves a simple yet history-rich recipe: carbonaretti. 

Typical dish of the Piediluco tradition, prawns in green sauce are a simple yet highly appreciated starter thanks to their fresh and aromatic flavour.

An journey through some of Umbria’s wines and grape varieties; wine, grape varieties, Umbria, Gamay, Sagrantino, Trebbiano, Ciliegiolo, Grechetto di Todi, Grechetto di Orvieto, Grero, Tostolello

Faraona alla Narnese is a hen-like bird, although the meat has a flavour and consistency that is unlike game birds or chicken. The meat is sometimes referred to as "grey", as it is darker in colour than chicken or turkey. Traditionally kept in the yards of country farmhouses, guinea fowl can be baked or cooked in casseroles