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Ancient recipes of meat and first courses in traditional Umbrian cuisine

Staying at Palazzo Bontadosi, and La Gioia, located in Montefalco, in the province of Perugia, in Umbria, you can enjoy delicious traditional dishes prepared in this beautiful region.

Rocciata

The Rocciata is a typical Umbrian dessert, consisting of a very thin, crunchy and spicy pastry, filled with raisins, walnuts and pine nuts. Some sources claim that this dish originated from strudel or baklava, but the Umbrians disagree. It is mainly assumed that this dessert comes from ancient traditional recipes from the mountains, where there are salty versions of the Rocciata, and the most famous is stuffed with wild herbs.

Rocciata

Strangozzi alla spoletina

The strangozzi alla spoletina are a popular first course typical of Umbria, of modest origins, composed of simple and genuine ingredients. It is egg pasta that in some areas is also called with the name of stringozzi or strozzapreti. The traditional recipe says to season the dish with a simple tomato sauce and an abundant sprinkling of fresh parsley.

Salmi of guinea fowl

The guinea fowl is a typical Umbrian dish, generally prepared on Sundays or during celebrations.
Typically coming from the country, this recipe involves the use of a guinea fowl, which will be marinated in wine along with carrots, celery, onion, capers, bay leaves, sage, rosemary and juniper berries.
The meat must then be browned with aromas and with the same wine of the marinade, and once ready, the traditional method to serve it is to lay it on slices of toasted and fragrant bread.

Salmi of guinea fowl

Lamb offals

The lamb offal (coratella di agnello) is commonly understood as the set of entrails, which include the lungs, the trachea, the heart, the sweetbreads, the spleen, the kidneys. Even if today this dish can be made every day, it is born as an Easter meal. In fact in ancient times the Easter period coincided with the period of the return of the flocks from transhumance, and it was therefore common that the basis of the typical meals of the poorest people consisted of part of the sheep or lamb. The lamb offal is usually cooked making it brown with not too expensive country flavors, such as oil, onion, garlic and flour.

Gnocchi al Sagrantino

Gnocchi al Sagrantino are potato gnocchi served with a sauce based on Sagrantino di Montefalco DOCG, with the addition of onion, cream and smoked bacon. The Sagrantino di Montefalco DOCG takes its name from the homonymous autochthonous vine, cultivated for centuries on the slopes of the Umbrian hills. It is a sweet wine with a very intense ruby color with violet reflections, a fruity aroma and hints of dried fruit.


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La Gioia

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Palazzo Bontadosi

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