Spring … on the plate!

Fun facts and recipes that blossom on the table

Plate of stewed fava beans with tomato and herbs on a white plate, with a fork in the foreground and bread in the background.

Flavors of Umbria

Italian cuisine, a UNESCO heritage to experience at the table

When Umbrian food becomes identity, relationship and memory

Flavours of the Earth

Traditional recipes

Country herbs and spring flowers

Plants beautiful to look at and great to taste!

First courses

Stringozzi with wild asparagus

Stringozzi are also known as 'Strangozzi' and 'Umbricelli': a fresh pasta typical of the Foligno and Spoleto areas, but widespread throughout the rest of the region

First courses

Risotto with strigoli

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.

Starter

La Fojata

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

Starter

Scrambled eggs with wild asparagus, “vitabbie” or “lupari”

Wild asparagus, old man's beard and common hop: spring plants to bring to the table with scrambled eggs