There is something for every taste

An excellent starter or a tasty side dish for roasts, red meat or game.

Castelluccio lentils have an ancient tradition, and this soup is one of the most traditional recipes of all. The lentil plant is a member of the legume family, which is planted as soon as the winter snows melt. It flowers between May and August, when the lentils are harvested and stored for use later in the year.

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.

These small biscuits originate from Tuscany. The Spello variant of the recipe was customarily prepared for family celebrations throughout the year. Today, they can be found in countless varieties, and everyone has their own favourite version. The mixture is usually formed of flour, sugar, butter and egg, with the addition of almonds, sultanas and aniseed.  

Just a few ingredients, simple and authentic, bring to life a unique dish that will add delight to your meals, with the family or with friends. 

Eel, crucian carp, carp, silverside, pike, perch, sun perch, catfish and tench are the fish that are caught every day in the waters of Lake Trasimeno. One of the typical dishes where the unique and unmistakable taste of lake fish triumphs is the "tegamaccio", a fish soup that takes its name from the terracotta pan in which it is cooked with extra virgin olive oil, tomato sauce, white wine and aromatic herbs.

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

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.

A few simple but tasty suggestions for a unique and authentic lunch.

Our original recipe for pasta alla norcina

Among the Slow Food Presidia of Umbria, the Black Celery of Trevi is the basic ingredient of many typical dishes

Mostaccioli are dry biscuits with grape must, of which different versions exist and are usually prepared during the months of October/November (the period of production of must).