Spring is filled with the scents and colors of the many blooms of this season, the warmth of the sun as it begins to heat the air, and the clear light of days that grow longer and invite us to spend more time outdoors: Umbrian nature coming to life is always a sight to behold.

The table, too, changes colors and flavors, enriched by the taste of wild herbs and many fresh ingredients that yield healthy and delicious recipes.

Take scafata, also known as baggiana, an ancient Umbrian dish whose name derives from “scafo,” a dialect term for the fava bean pod. It is, in fact, a typical spring soup, prepared with fresh vegetables from the garden such as fava beans, spring onions, tomatoes, and Swiss chard, fully embodying the authenticity and simplicity of Umbrian nature’s bounty.

Another first course that is very simple yet tasty is stringozzi with asparagus, typical of the spring season and ideal for this traditional pasta, also known as strangozzi or umbricelli depending on the region. Easy to make, it quickly becomes a truly flavorful dish when we combine the asparagus with Cinta Umbra guanciale and the typical white onion from Cannara.

Crayfish are caught starting this season through the end of summer; they are excellent sautéed with garlic, oil, chili pepper, a bit of dry white wine, and served with a fresh green sauce made with wild mint.

The warm weather also makes you want to get out and enjoy lighthearted, cheerful moments with friends. What could be better, then, than a good aperitif? Umbrian tradition offers all the flavors of its cured meats: a variety of salamis, such as capocollo and lombetto, Norcia ham, and porchetta, perhaps paired with excellent cheeses like pecorino and caciotta, make for the perfect ingredients on a platter, accompanied by the ever-present torta al testo. 

Umbrian bruschetta is also an inviting and fun option for a spring evening! It can be topped in the classic way, with garlic and Umbrian DOP extra virgin olive oil, with black truffle pâté or an olive sauce, or with fagiolina di lago, an ancient legume that is a true Umbrian culinary gem and a Slow Food Presidium.

And to accompany these typical dishes and delicious appetizers, the Colli Perugini DOC offers both white and sparkling wines—excellent when served chilled—as well as full-bodied reds, ideal for the bold flavors of cured meats.