Umbria Recipes

Regional specialty food from Umbria includes:

• Anguille alle brace: freshwater eels marinated in white wine, pepper and bay leaf and grilled.
• Ciaramicola: eggs, lard, lemon rind and Alchermes (a spicy liqueur) go into this circular cake topped with candy-specked meringue.
• Cipollata: onion soup with tomato, salt pork, basil and grated Parmigiano Reggiano.
• Gobbi alla perugina: deep fried cardoons topped with meat and tomato sauce. lepre alla cacciatora hare braised in red wine with sage, bay leaf and garlic.
• Minestra di farro thick soup of spelt with onion, tomato, celery and grated pecorino.
• Palombacci alla ghiotta: spit-roasted wood pigeons with an elaborate sauce of wine, lemon, vinegar, sage, garlic, rosemary, juniper berries and chicken livers
• Spaghetti alla nursina: black truffles heated in olive oil with a hint of garlic and anchovy flavor this special pasta from Norcia.
• Stringozzi al pomodoro: handmade noodles with tomatoes, black olives and garlic.
• Tegamaccio: stew of freshwater fish--pike, carp, tench, eel--with garlic and peppers.
• Torcolo: sponge cake with raisins and candied fruit, specialty of Perugia.

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