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The pork dishes are accompanied by flat-loaf based on the typical Perugian
recipe, sandwiched with harn or sausage or eise with the sweet flavour of
sage and onion; liver or minced truffles canapes with filetted anchovies;
pancakes ("arvoltolo") eaten hot and sprinkled with salt or sugar.
With the antipasti, but mainly with an aperitif, black olives flavoured orange
are served. In the range of first courses at least three are local specialities:
"ciriole", home-made tagliatelle dressed with browned onions, oil and garlic;
"strascinati", macaroni with sauteed sausage and eggs mixed with Parmesan
cheese; "umbrici", hand-made spaghetti.
Spaghetti or risotto can be served grated black or white truffles. Amongst the
other dishes roast suckling pig stands out. Though typical throughout
Central Italy its origins are Umbrian. Cooked on the spit in a wood oven, it is
stuffed wich liver, heart Trasin and lungs diced with pepper, garlic, salt and
Also cooked on the spit is a dish common to Norcia and the whole of
Valnerina - "beccacce alla norcina" - woodcock filled with giblets, sausage,
butter, marjoram, thyme: and black truffles when in season. Smoked on the
griddle are "budellacci" - pork intestines and offal washed and treated with
salt, spices and fennel seeds.
Umbria is a place with a great tradition for hospitality and offers a large
variety of accommodation possibilities: hotels, farm holiday, farmhouse,
residence self-catering accommodation, b&b, rooms for rent, holiday homes, camp
sites and tourist villages: there remains only to choose and undertake an
interesting journey amidst myth and history. Umbria may also be discovered at
any time of the year.