"UMBRIA to visit and taste"

Norcia - The homeland of the master pork butchers and black truffles

San Benedetto and gastronomy are the two reasons that make Norcia famous. St. Benedict was the first monk of Christianity and founder of the Benedictine order; the Basilica dedicated to him dates back to the fourteenth century but, like all the historical beauties of the city, it has been restored several times following the damage caused by the earthquakes.

In addition to the aforementioned Basilica of San Benedetto, the Cathedral, the Castellina and the Civic Museum are also of considerable interest.

Norcia is in the heart of the Sibillini Mountains National Park: the city is surrounded by mountains that reach over 2000 meters high, a pure paradise for hikers and skiers. In the mountains, fine collections of lentils from the Castelluccio plain are produced and large quantities and varieties of animals are bred, especially pigs for the production of the prized cured meats of the butchery.

The Castelluccio plateau offers a unique landscape scenario, especially in summer during the flowering period of the lentil, when it transforms into a mantle of colors.

The protagonist of the butchery beauty, nature makes the village so "versatile" as to be perfect even for the more sporty, the waterways of the Sordo and the Corno offer the opportunity to practice rafting and canyoning, while the suggestive rocky walls, the caves karst and gorges that characterize the entire territory of the Valnerina are the ideal place for free-climbing and caving.

At 20km from Norcia, a visit to Forca Canapine is recommended, a tourist center equipped for winter sports and excursions, the Piani di Castelluccio, Monte Porche (2235 meters), with a suggestive view of the Sibillini Mountains and the Abruzzo Mountains, Mount Carrier ( 2476 meters), with the lake of Pilato and the cave of the Sibyl, and the necropolis of the plain of Santa Scolastica, with finds from the Iron Age to the Roman era.

The hometown of San Benedetto is characterized by a wide food and wine culture, which is why it is baptized as the homeland of the master pork butchers and black truffles, it is rich in typical mountain aromas and flavors; norcinerie full of hams, sausages, bacon called Barbozzo, Cojoni de mulo and salami certainly make Norcia famous all over the world, but also truffles, spelled, lentils and cheeses are no exception.

Among the typical local dishes there is the norcino appetizer, a plate of cured meats and where Norcia ham, norcino salami, capocollo, loin, sausages and pecorino cannot be missing. Bruschetta, slices of toasted bread enriched with olive oil and salt, or sauces for excellent croutons are also perfect as an appetizer.

Among the first courses, strangozzi: to be seasoned simply or with a sauce of sausage, wild boar, hare, or simply with a sprinkling of truffle.

The famous traditional dish is pasta alla norcina which is prepared with Norcia sausage crumbled in a pan with oil and onion, fresh cream, truffle and pecorino.

It is usually prepared with short pasta: penne, rigatoni, pici, strangozzi, but there is also a version with long pasta, spaghetti or tagliatelle, which is made only with black truffle, garlic and anchovies, with the possibility of adding mushrooms.

We will illustrate the preparation of this tasty dish with sausage and cream. The nickname "alla norcina" derives in fact from the use of the sausages of the master butchers.

INGREDIANTS:

360 gr short pasta

200 ml cooking cream

500 gr Norcia sausage

½ onion

1 / glass of white wine

q.b black truffle

q.b sea salt

q.b black pepper

q.b extra virgin olive oil

q.b pecorino romano

PREPARATION:

Peel and crumble the sausages, in a large pan fry the chopped onion with a drizzle of oil.

Then add the sausages, brown for a few minutes and blend with the white wine, add the salt.

Meanwhile, cook the pasta in plenty of salted water. Add the cream to the sausage, mix, grate the truffle and add the pepper.

Drain the pasta al dente and add it to the cream and sausage sauce, sauté for at least a minute.

Once ready, serve the pasta with truffle flakes and grated pecorino or parmesan and serve hot.

ADVICE:

- If you don't have black, scorzone or winter truffles, you can use the truffle flavored oil: the flavor will be less intense, but it will still be very good.

- You can use garlic instead of onion if you want

- Before grating the truffle, wash it under running water with a soft brush and dry it well before using it

Enjoy your meal and see you next time !!!