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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.
Chocolate Crime in EU:
Italians defend their artisan made pure chocolate
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