Four stages to discover the deep connection between territories and their products of excellence. A wonderfully green area but with many different nuances to be savoured also in the flavours that characterise it.
Olive Belt in Trevi
The itinerary begins in the Olive Belt, which extends along the hills between Assisi and Spoleto and also includes the municipalities of Spello, Foligno, Trevi and Campello. The EVO DOP olive oil, produced from the centuries-old olive groves and characterised by a robust and fruity flavour, is considered among the finest in Italy.
In the numerous oil mills in the area, the olives are processed with care and passion, transforming them into the green gold that enriches every dish in Umbrian cuisine, from the most elaborate to the simple bruschetta. The most characteristic cultivar is the Moraiolo; the specifications state: Moraiolo>= 60 %, Leccino and/or Frantoio <=30 %, other varieties <= 10 %.The herbaceous fruitiness is moderately perceived with harmonious bitter and spicy notes in the taste.
The Frantoi Aperti event takes place every year from mid-October to mid-November.
RECIPE: Scorzone truffle crostini
Saffron
The route continues to Cascia, home of saffron, a spice so precious that, since the Middle Ages, it has contributed to the economic prosperity of the municipalities that cultivated it, so much so that it was used as currency.
After a period of abandonment, in 1999 the municipality of Cascia began a process of rediscovery, bringing the cultivation back to light. The spice is obtained by harvesting the purple flowers from which three precious bright red stigmas are obtained: these very filaments are then dried and used in cooking.
Between October and November, the Mostra Mercato dello Zafferano di Cascia (Cascia Saffron Market Exhibition) takes place, an event not to be missed to discover the many uses of this spice.
RECIPE: Tozzetti with Saffron
Pork-butchery
The itinerary continues to Norcia, famous for spreading the art of norcineria, the processing of pork, throughout the world. Numerous artisan al shops keep alive the secrets, handed down from generation to generation, that lead to the creation of high-quality products such as Prosciutto di Norcia (Norcia ham), which has been awarded the PGI mark since 1998, along with other delicious cured meats such as sausages, salami and capocollo.
Cured meats from Norcia pair perfectly with local cheeses, made in the region's farms, or with the prized legumes grown on nearby hills.
The “NERO NORCIA” black truffle market exhibition is held between the end of February and the beginning of March.
RECIPE: Pasta alla norcina
Castelluccio lentils
Castelluccio di Norcia è un piccolo borgo posto a 1452 metri di quota sul Monte Vettore, famoso per la fioritura della sua piana, che si trasforma in primavera in un quadro di colori.
La sosta nel borgo offre l’opportunità di scoprire un suo prodotto IGP, la lenticchia di Castelluccio.
Considerata uno dei legumi più antichi coltivati dall’uomo, a Castelluccio se ne raccoglie una varietà particolare, che si distingue per le sue piccole dimensioni e le eccellenti qualità organolettiche.
RICETTA: zuppa di lenticchie
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