FOOD AND WINE – TIS 2 – July 4, 2010

 

 

 

UMBRIA

PIATTI  TIPICI 

(Regional Specialties)

UMBRICI – Large, handmade noodles, usually served with garlic and oil sauce.

STRINGOZZI – Thin homemade noodles, often served with mushrooms and black truffles.

SALAME DI CINGHIALE – Wild boar salame.

ZUPPA DI LENTICCHIE – Lentil soup.

PALOMBA – Wild pigeon.

FAGIANO – Pheasant.

PORCHETTA – Suckling pig stuffed with garlic, pepper and herbs, and spit-roasted.

SCOTTADITO – Baby lamb chops grilled over a wood fire, to be picked up and eaten with fingers

                             (burning).

TARTUFATO or ALLA NORCINA – Served with black truffles.

CHEESES –

Pecorino – Sheep’s milk cheese, dolce or stagionato (“sweet” or seasoned).

 NOTE – Talk about black truffles and white truffles, both like “gold nuggets” for the local economy.

 

I  VINI  DELL’UMBRIA

(The Wines o f Umbria)

DOC wines

Colli Perugini  DOC – Red and rosato wines produced along the Tiber valley from Sangiovese and Procanico grapes.

Montefalco  DOC – Robust red wines.  

Orvieto  DOC – Famous white wine from vineyards around Orvieto.  Min. alcohol 11.5 degrees.

Torgiano  DOCG – Umbria’s greatest red and white wines (from the Lungarotti estate. Min. alcohol content 11.5 degrees.

Other non-DOC wines

Lago di Corbara – Pinot Nero – San Giorgio – Bianco di Assisi – Grecante – Grechetto di Umbria – Lungarotti Brut – Pourriture Noble (“noble rot’) -