Cooking is good for your mood

These traditional Umbrian sweets were historically prepared for family celebrations, particularly Christmas and Easter, but can now be found at any time of the year. There are many reinterpretations: everyone perhaps adds a personal detail or ingredient, according to their own taste. This version uses Cascia saffron instead of aniseed.

Truffled scrambled eggs are a quick and simple recipe that offers a creamy, comforting experience on the palate, bringing out the best of the truffle’s rich aroma.

A mainly spring dish, prepared with a tasty field grass: strigoli. Typical of the Umbrian Valley from Foligno to Spoleto it is a real concentrate of taste, a velvety and tasty risotto with an ancient scent. A healthy and simple dish to cook.

Spelled flour, which is also used to prepare polenta, pasta, focaccia, biscuits and cakes and contains a lower amount of gluten than traditional flour, produces a dense dark brown bread with a characteristic nutty aftertaste. Spelled is grown in the hilly and mountainous areas of Umbria, which boasts a very ancient variety of this cereal dating back to the Bronze Age and which in 2010 obtained the PDO, Protected Designation of Origin: Monteleone di Spoleto spelled.

A first course from the peasant tradition

A savoury pastry prepared with wild greens wrapped in a very thin dough, typical of the culinary
tradition of the Valnerina.

Discover two unique ingredients: trout and truffle. A winning culinary combination. 

The attorta, or rocciata as it is known, is a popular cake in almost all of Umbria prepared during the winter holidays (from the beginning of November until Carnival). In particular, it is prepared especially during the Christmas holidays, perhaps because of its red colour given by alchermes.

Just a few ingredients, simple and authentic, bring to life a unique dish that will add delight to your meals, with the family or with friends. 

Our original recipe for pasta alla norcina

Lamb with truffle is a tasty second course typical of Easter lunch to be served with grated or flaked Norcia black truffle