Umbria: November in the month of Taste
Umbria, known as the “green heart of Italy,” is a region that enchants visitors with its natural beauty, its rich cultural heritage and, of course, its long and delicious food and wine tradition. November is the month of taste dedicated to Umbrian excellences such as truffles, oil, wine, chestnuts.
The Truffle: A Delicious, Well-Kept Secret
This precious underground fungus is a true treasure of Umbria and a fundamental element of its traditional cuisine. Not everyone knows that the Green Heart of Italy is one of the best places in the world to find it. Here, among the lush woods and rolling hills, delicious varieties of black and white truffles grow.
The prized black truffle (Tuber Melanosporum Vittadini) is found mainly in Norcia or Spoleto. It ripens from November to the first days of March. Its area of distribution goes from the course of the Nera, Corno and Sordo rivers, the Spoleto mountains, the Martani Mountains, the Trevi Mountains and Subasio.
The Umbrian black truffle is known for its intense and earthy flavor. It is often used in pasta dishes, such as tagliatelle with truffle, or grated over eggs or risotto for a luxurious touch. Its flavor pairs perfectly with aged cheeses and red meat, creating a symphony of flavors.
The white truffle (Tuber Magnatum Pico), the rarest and most prized. The production area ranges from the Upper Tiber Valley, to the Eugubino Gualdese up to the Orvieto area. It ripens from October to December (except for some very cold areas, it can go until January). It loves poplar, willow, harrier but also oak, Turkey oak and hornbeam.
It prefers wooded areas, near rivers and the innermost slopes of hills.
Each of these has its own distinctive characteristics and its favourite culinary combinations.
White truffle, with its delicate and fragrant aroma, is considered a true culinary jewel. It pairs beautifully with simple dishes such as risotto, fresh pasta or meat carpaccio. However, its true beauty is revealed in dishes that allow its flavor to shine, such as a fried egg with grated white truffle.
Theflavors of Umbria: perfect pairings with wine such as a Montefalco Rosso DOC or a Grechetto with a passage in wood
Discovering Umbria’s Green Gold: Extra Virgin Olive Oil
Umbria is not only famous for its picturesque landscapes and charming medieval towns, but also for a culinary treasure that is essential to Italian cuisine: extra virgin olive oil.
Thanks to its fertile soils, the favorable climate for a very slow maturation and the dedication of its farmers, Umbria is renowned for the production of high-quality extra virgin olive oil, with its rich and fruity flavor, with notes of aromatic herbs and a slight spicy hint and an extremely low acidity rate. This golden elixir is extracted from freshly picked olives, cold-pressed to preserve all its beneficial properties and authentic taste.
The main varieties of olives are:
Moraiolo, in the geographical mention of Colli Assisi – Spoleto.
Frantoio, prevalent in the Colli Martani, in the Colli Amerini, and in the Colli del Trasimeno.
Leccino, present in the Colli Orvietani.
San Felice, present in the sub-area of Colli Martani.
Agogia (or Agocia), typical of Lake Trasimeno.
Pendolino, pollinating agent of Moraiolo and Frantoio
Nothing pays homage to extra virgin olive oil like a simple Umbrian bruschetta. Toast some crusty bread and rub a clove of garlic on top. Add diced tomatoes, fresh basil, salt and, of course, a generous drizzle of Umbrian extra virgin olive oil. It’s a treat for the palate that enhances the flavor of the crusty bread and ripe tomatoes.
Umbrian Nectar: Wine and its Harmonious Gastronomic Symphonies
Umbria is an extraordinary wine region, known for its wines rich in character and personality. From Montefalco, Torgiano, Orvietano, the Assisi area etc, Umbrian vineyards produce full-bodied red wines such as Sagrantino di Montefalco, elegant white wines such as Grechetto and Trebbiano Spoletino and refined sparkling wines such as Metodo Classico and Muffati wines, a golden nectar excellent with cheese pairings.
These wines are the result of the passion of local winemakers and the native grape varieties, carefully cultivated in the sunny hills of Umbria.
The perfect pairings:
Sagrantino di Montefalco with roast meats, Grechetto with fish dishes, Umbrian Spumante paired with appetizers and Vin Santo with traditional desserts such as Panpepato or Torcetti.
Flavour of Autumn through Chestnuts
Autumn in November in Umbria is synonymous with chestnuts, a versatile fruit that is used in many ways in local cuisine. From traditional roasted chestnuts to rustic soups, from sweet cakes to velvety creams, chestnuts are an essential element of Umbria’s gastronomic heritage. The chestnut harvest involves local communities, creating an atmosphere of warmth and sharing that permeates the entire region.
The perfect pairings:
Steaming chestnut and Porcini mushroom soups, a delicious chestnut and Pecorino Umbro risotto or chestnut desserts with Passito wine.
Umbria is a dream destination for food and wine lovers, with its delicious cuisine, its enchanting landscapes and its unique culinary heritage, this region will give you an unforgettable experience. Enjoy your trip and enjoy your meal!
