Umbrian Cooking
Umbria is the only landlocked region of peninsular Italy, and is therefore called Italy's Green Heart; it's an area of gently rolling to moderately rugged countryside, with an abundance of game that is very good grilled or roasted. And if you want fish, there are the crater lakes in the south.
Leg of Lamb Cacciatora Recipe - Cosciotto D'Agnello alla Cacciatora
A dish that is alla cacciatore is generally cooked with herbs and vinegar (chicken cacciatore, with its tomato, is an exception). In this Umbrian recipe, rather than vinegar, we have white wine.
A dish that is alla cacciatore is generally cooked with herbs and vinegar (chicken cacciatore, with its tomato, is an exception). In this Umbrian recipe, rather than vinegar, we have white wine.
Cheesy Easter Pie: Torta di Pasqua al Formaggio
This is actually a rich, cheesy bread, rather than a pie, and a delight with salami and a good zesty red wine.
This is actually a rich, cheesy bread, rather than a pie, and a delight with salami and a good zesty red wine.
Rice and Lentil Soup -- Minestra di Riso e Lenticchie
Rice and Lentil Soup, or Minestra di Riso e Lenticchie: Traditional dishes vary considerably from place to place. This particular soup is Umbrian, and is made with rice, cured lard, and tomatoes.
Rice and Lentil Soup, or Minestra di Riso e Lenticchie: Traditional dishes vary considerably from place to place. This particular soup is Umbrian, and is made with rice, cured lard, and tomatoes.
Gramma Rosi's Tuna Sauce
Gramma Rosi's Tuna Sauce: Noreen Rosi writes: My Mother in law was from Umbria, she moved to the USA after World War 1 to marry my Father in law,(who was also born in Northern Italy). He had journeyed here when he was 13 years of age to work in, with other relatives, the coal mines of Pennsylvania. Once the First World War was declared he was sent to Italy as an infantry soldier in the US army. The family raised three children in Utica, NY. One of her many recipes was...
Gramma Rosi's Tuna Sauce: Noreen Rosi writes: My Mother in law was from Umbria, she moved to the USA after World War 1 to marry my Father in law,(who was also born in Northern Italy). He had journeyed here when he was 13 years of age to work in, with other relatives, the coal mines of Pennsylvania. Once the First World War was declared he was sent to Italy as an infantry soldier in the US army. The family raised three children in Utica, NY. One of her many recipes was...
Stuffed Chicken: Pollo Ripieno
An Umbrian stuffed chicken, with cheese and prosciutto.
An Umbrian stuffed chicken, with cheese and prosciutto.
Mazzafegati: Porkliver sausages from Umbria
Mazzafegati are fresh sausages made with pork liver and other ingredients in Umria. They're a bit unusual, but quite tasty, and can be made wither sweet or not, as you prefer
Mazzafegati are fresh sausages made with pork liver and other ingredients in Umria. They're a bit unusual, but quite tasty, and can be made wither sweet or not, as you prefer
Summer Farro Salad: Insalata d'Estate
A refreshing summer salad made with Farro, a delicious whole grain.
A refreshing summer salad made with Farro, a delicious whole grain.
Cipollata -- Stewed Onions!
Cipollata -- Stewed Onions! Every region has an onion special that brings tears of joy to onion lovers and worried expressions from those who are suspicious of the noble bulb. This particular recipe, a thick unusual onion soup, is Umbrian, and also calls for tomatoes. To serve 6:
Cipollata -- Stewed Onions! Every region has an onion special that brings tears of joy to onion lovers and worried expressions from those who are suspicious of the noble bulb. This particular recipe, a thick unusual onion soup, is Umbrian, and also calls for tomatoes. To serve 6: