Umbria Recipes (31)

Browse our choice of traditional Italian recipes from the region of Umbria. Start with our latest suggestions below and look out for them if you are planning a vacation or visit to the cities of Perugia, Todi, Torgiano, Assisi etc.

Umbrian Farro Soup recipe

Published in Umbria Recipes

Italian style soup recipe with farro, the 'wheat of the Roman Legions'. A slight variant of this dish (pictured) we ate deep in the Monte Subiaso near Assisi.

Ingredients

500 gr 'farro' (hard wheat that has been ground by hand), 1 glass extra virgin olive oil, 1 carrot diced, 1 rib celery diced, 1 onion, diced, 100 gr lean slice prosciutto, 1/2 glass tomato sauce, 5 leaves sage, rosemary, garlic.

Last modified on 25 April 2014

Spaghetti with Italian tuna recipe

Published in Umbria Recipes

Classic spaghetti pasta with tuna sauce recipe. Very easy.

ingredients

150 g Italian tuna packed in extra virgin olive oil, 1 onion, finely chopped, 3 Tbsp oil, 300 gr stewed tomatoes, salt, pepper, dried red pepper, 500 gr spaghetti pasta

Last modified on 18 October 2013

Crescia, Umbria Easter Cheese Bread Recipe

Published in Umbria Recipes

Now available all year, crescia al formaggio belongs to the family of Easter cheese breads found across south Umbria, although we believe crescia is particular to Gubbio.

It is similar to the piadina romagnola and other versions of regional focaccia found along the Via Flaminia as it links the Adriatic coast to Umbria passing through Le Marche.

View the video above to see how the Gubbio version is a lot thicker than the familiar piadina.

ingredients

500gr flour, 50g butter, 25g lard, 30 beer yeast, 150g grated parmigiano reggiano cheese, 50g fresh pecorino cheese, 1 glass of milk, 3 eggs, 1 spoon of sugar, salt and pepper to taste.

Last modified on 26 March 2013

Saint Valentine's Day pigeon recipe

Published in Umbria Recipes

This recipe forms part of a 'Saint Valentine's Day' meal kindly provided by the The Cordon Bleu School of Culinary Arts in Perugia.

 

ingredients

2 pigeons, perfectly cleaned, 1 clove garlic, 1/2 onion, 4 Tbsp extra virgin olive oil, 2 fresh sage leaves, 2 sprigs rosemary, 1/2 glass white wine vinegar, 1 glass white wine, Rind of 1/2 a lemon, 100 gr chicken livers, 2 tspn capers, Salt, pepper.

Last modified on 06 February 2013

Saint Valentine's Day ricotta recipe

Published in Umbria Recipes

This recipe forms part of a 'Saint Valentine's Day' meal kindly provided by the The Cordon Bleu School of Culinary Arts in Perugia.

 

ingredients

2 eggs, 100 gr flour, 100 gr sugar, 1/4 tsp baking soda For the filling: 350 gr fresh ricotta cheese, 200 gr powdered sugar, 70 gr bittersweet chocolate grated, 70 gr ground almonds, 70 gr candied fruit, 30 gr raisins, 1 vanilla bean split, 2 tspns maraschino cherry juice, 1 tbsp Alchermes liquor.

Last modified on 06 February 2013

Mushroom Frittata Recipe, the Spoleto way

Published in Umbria Recipes

Autumn is the perfect time to discard your summer weight watching diet and return to food for grown-ups.

We are talking 'pappardelle pasta in hare sauce', 'liver bruschetta', 'game' and so on, all prepared with genuine ingredients such salami, cheese and vegetables in season.

With this in mind, October and November means mushrooms,, one of the mostly popular ingredients in the Umbria cuisine.

Below is a typical savory recipe from Spoleto which also features eggs, tomatoes and pecorino cheese.

It is a very rich dish and could also be considered a main course.

ingredients

800 gr. mushrooms, olive oil, clove of garlic, red tomatoes, 3 eggs, 100 gr. of pecorino cheese, broth, salt and red chilli pepper.

Last modified on 19 December 2012

Filetts of Perch with Beer Recipe

Published in Umbria Recipes

ingredients

8 filetts of perch (each one about 70-80 grams), 50 gr butter, 1/2 glass of clear beer, extra virgin olive oil, flour, red pepper, salt, black pepper.

making it

Wash the fillets, dry them well and lightly flour them all over.

Melt 30 gr of butter in a pan together with 4 tablespoons of extra virgin olive oil before placing the fillets in the pan.

Cook on a medium heat for 8-10 minute so they become lightly brown.

Pour the beer over the fish and allow the liquid to evaporate.

Remove the fish with a ladel and keep them hot on a serving plate having sprinkled them with a spoonful of broken red pepper grains.

Filter then juice from the pan and pour over the fish, then serve.

Last modified on 09 July 2012

Fresh Strawberry Cream recipe

Published in Umbria Recipes

This fresh strawberry cream dessert recipe is also known as 'crema di fragola'.

ingredients

8 egg yolks, 8 tbsp sugar, 6 tbsp flour, 32 oz milk, 1 vanilla bean, pinch of salt, 8 oz heavy whipping cream, 1/2 pint fresh strawberries, diced

Last modified on 06 May 2012

Panzanella, Summer soup recipe

Published in Umbria Recipes

Panzanella is not a form of medieval blitzkrieg but a sumptuous dish of stale bread livened up with water, basil and onions, olive oil, salt and pepper and even sardines. It owes it origins to the persistent dry summers when it was practically useless trying to keep bread fresh so it was left to dry out and subsequently revived with some basic ingredients.

The success of this extremely simple recipe depends on two things: the bread must be unsalted, country bread, a day or two old, and the rest of the ingredients must be top quality and fresh.

Ingredients

left over bread, tomatoes, cucumbers, peppers, onions, garlick, vinegar, extra virgin olive oil, salt, oregano, basil

Last modified on 05 April 2012

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