The rolling hills of Umbria are covered with olive trees and flocks of sheep. The local olive oil and sheep’s milk cheeses are served with the region’s famous lentils and prosciutto di Norcia.
Prosciutto di Norcia can be made is two ways: the ancient or modern method. The ancient method was codified at the end of the Roman period. In his book De Agri Cultura, Cato described the process of salting and aging prosciutto. His description was like a little guidebook to making Prosciutto di Norcia.
Some traditional recipes of Umbria
Ciambella is a typical Italian dessert. This savory version of has a captivating aroma of pecorino cheese.
All the flavor of the black truffle from Norcia and Spoleto.
This recipe for a classic Italian meat course is enriched by a special combination of spices that gives it a unique and intense aroma.
A fragrant dessert from Umbria tradition to your Christmas table. Our Master Chefs will guide you step by step through the preparation of one of the most classical and tasty dishes of Italian cuisine.