Autumn recipes

Whoever comes to Umbria cannot fail to taste torta al testo: a traditional regional dish that can be filled with cheese, sausage, vegetables... or any other ingredient that inspires one's imagination! In ancient times, the testo, also known as 'panaro', was a simple flat stone of more or less circular shape. Only in recent times has the use of an amalgam of clay and marble powder in a circular shape taken over, baked, placed on the fire and, once hot, used as a base for the traditional dough.

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.

STRAKED EGGS WITH TRUFFLE

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.

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