"UMBRIA to visit and taste"

ASSIASSISI land of Saints and gourmets

Umbria is a true jewel of history, art and traditions, obviously including the culinary one ... the opportunity to taste typical dishes is one of the reasons to visit this region. Umbrian cuisine has suffered little from the influence of neighboring regions. On the other hand, it contains the legacies of the Etruscans, the ancient Romans, and above all the strong medieval tradition. Very characterized locally, with typical dishes from each area, it is rustic and based on the use of cereals and legumes, but there is no lack of cured meats and meat dishes (especially lamb, pork and game). Fresh pasta is one of the strong points; among the condiments, black and white truffles stand out, as well as the excellent extra virgin olive oil of the area: the "Umbria" PDO. Assisi is a place where you can taste many Umbrian recipes.

Let's start with a tasty appetizer based on local cured meats, such as the Norcia ham IGP, the capocollo, the lombetto, the salami with wild boar with truffles, the cheeses, in particular, those with truffles, can not miss the bruschetta but with the very popular variant with truffles, and also with creams that are always tasty in its varieties !!! One of the typical dishes are umbricelli, this handmade pasta, similar to spaghetti but thicker and longer, the traditional recipe involves the use of water, flour and salt, eggs are traditionally absent; they can be seasoned with various sauces but to try those with cheese / pepper and truffle.

Another first course that deserves a taste are ragu: we are always talking about fresh pasta, which in this case is more flattened and similar to fettuccine, whose name derives from the similarity with the laces (strings) of the shoe. They are prepared with various condiments, such as porcini mushrooms, but our advice is to order a dish with black truffles, to enjoy another specialty and excellence of the area. We also offer you ragu with truffle, take note !!!

INGREDIANTS:

400 g of ragu with truffle

1 fresh tomino

3 tablespoons of truffle sauce

black peppercorns

salt

milk to taste

servings: 4

Ready in: 5 minutes

METHOD:

Put the water needed to cook the pasta on the stove and bring it to a boil.

Cut the fresh tomino into squares by collecting it in a small pan with a finger of milk; put it on the fire and, keeping the flame rather low, bring the milk to a boil and slowly melt the cheese.

Stir often, it tends to stick to the bottom!

Cook the stringozzi rather al dente, drain them after keeping half a cup of their cooking water aside, throw them back into the pan together with the tomino that has melted and stir with the help of the water kept aside.

Add the 3 tablespoons of truffle sauce and complete with a generous grating of black peppercorns and bring to the table.