Provenance Technique Library

Umbria Techniques

7 techniques from Umbria cuisine

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Umbria

Ciaramicola Umbra al Limone con Glassa di Zucchero

The Easter ring cake of Perugia — a soft, ring-shaped cake flavoured with lemon and Alchermes liqueur (a bright red Italian liqueur made from cochineal and spices), covered in a thick white royal icing and decorated with coloured sugar. The bright red interior from the Alchermes contrasts dramatically with the white icing. Eaten at Easter breakfast alongside dyed eggs and local salumi.

Umbria — Pastry & Baked →

Crostata di Visciole con Ricotta e Vino di Visciole Umbra

A shortcrust tart filled with a mixture of sheep's ricotta and local morello cherries (visciole) preserved in wine, baked until set and golden — a preparation associated with the Spoleto and Gubbio areas where morello cherry orchards are traditional. The bitterness of the visciole cherries contrasts with the sweet ricotta filling; the wine-infused cherries add depth.

Umbria — Pastry & Baked →

Fave dei Morti con Mandorle e Pinoli Umbri

Small almond and pine nut cookies shaped to resemble dried fava beans — made throughout Umbria and central Italy for the Feast of the Dead on 1 and 2 November. The dough is made with ground almonds, flour, sugar, egg and lard, flavoured with cinnamon and lemon zest, rolled into small ovals and baked until pale golden. They are traditional offerings placed on gravestones.

Umbria — Pastry & Baked →

Maltagliati con Ragù di Verdure e Lenticchie Umbre

Rough, irregularly-cut pasta (maltagliati — 'badly cut') dressed with a vegetable and Castelluccio lentil ragù enriched with soffritto, tomato, sage and a final hit of aged Umbrian olive oil. The imperfect pasta shape is intentional — the irregular edges grip the thick lentil sauce differently across each piece, creating variety in every bite.

Umbria — Pasta & Primi →

Minestra di Farro e Lenticchie di Castelluccio con Guanciale

A double-grain Umbrian mountain soup combining Farro di Monteleone di Spoleto DOP with the tiny lentils of Castelluccio di Norcia IGP — two of Umbria's most celebrated IGP-protected products cooked together with cured guanciale, sage and Umbrian extra-virgin olive oil. The lentils partially dissolve to create a thick, velvety base while the farro retains its nutty chew.

Umbria — Soups & Stews →

Strangozzi al Tartufo Nero di Norcia

Hand-rolled egg-free pasta from the Spoleto valley (strangozzi — also called stringozzi) dressed with a sauce of local black truffle from Norcia, garlic, anchovy and Umbrian olive oil. The anchovy dissolves completely into the olive oil, acting as an umami amplifier for the truffle without tasting of fish. The pasta's rough surface grips the fragrant oil.

Umbria — Pasta & Primi →

Zuppa di Borlotti con Osso di Prosciutto e Cavolo Nero Umbra

A thick, fortifying soup from the Umbrian hinterland — dried borlotti beans slow-cooked with a prosciutto bone (the knuckle of a Norcia prosciutto after the meat has been sliced away) and Tuscan kale (cavolo nero), finished with a drizzle of Umbrian olive oil and grilled bread. The prosciutto bone perfumes the broth with a sweet, cured-meat character quite different from fresh pork.

Umbria — Soups & Stews →