Central Italian Cooking

Umbria, the only landlocked region in Peninsular Italy, is known as Il Cuore Verde D'Italia, the Green Heart of Italy, because of its ample valleys, green hills, and relative lack of industrialization. The cooking is one of the most local of all Italian cuisines, in the sense that the Umbrians have stayed true to tradition, feeling little need for ingredients or procedures introduced from elsewhere.

The region is known for its pork products, especially salami and prosciutto, which is Salato, in other words more heavily salted than the prosciutto of Parma. Other meats include beef, and a wide variety of poultry, including chickens and guinea hens. Lamb is less common, though the lambs of Colfiorito are renowned.

In terms of cooking technique Umbria is known for grilling, which is done simply, with few herbs or spices to alter the flavors of the meats. In addition to meats, the Umbrian diet is rich in vegetables -- family vegetable plots produce a greater volume of produce than commercial farmers, who export much of their produce to neighboring regions. Again, cooking and seasoning is simple; Umbria has excellent olive oil and many people use it and a little salt.

Forests also play an important role in the diet; Umbria is renowned for the variety and quality of its mushrooms, which include both porcini and truffles, and the chestnut crop is also superb.

Wines? Look for Orvieto, a white, and Torgiano and Sagrantino, both reds.

Recipes on Site