Typical Dishes

Pasta al Fumo is a famous recipe invented in Cortona. Revisited, with pici, or in the original version, with spaghetti, the recipe of "fumo"… Read the rest

Pappardelle with hare sauce is a typical dish of the Tuscan tradition. A Tuscan saying goes: "cooking like your mother is good, cooking like yo… Read the rest

The chops of mutton allo scottadito is one of the favorite dishes of Spoleto and is absolutely one of the culinary specialties of Spoleto unique and u… Read the rest

The offal of lamb (heart, liver, spleen, lungs and guts) is a specialty of Spoleto much appreciated by both locals and tourists. The preparation of… Read the rest

Stringozzi or Strengozze alla spoletina are a type of homemade pasta with an irregular shape that looks a lot like shoelaces. Unlike the classic Str… Read the rest

Omelettes are very common in traditional kitchens, and in Umbria they are also prepared with wild asparagus, strigoli or other wild herbs. This autu… Read the rest

The crescionda is a typical dessert of the Spoleto area and not very common (and sometimes unknown!) in the rest of Umbria. Initially it was prepare… Read the rest

L’attorta is the name used in the Spoleto area to refer to a sweet made of rolled up pastry, apparently similar to strudel, with apples, dried f… Read the rest

Risotto with strigoli is a predominantly spring dish, linked to the seasonal presence of strigoli (silene vulgaris), typical of the Umbrian Valley, fr… Read the rest

Typical of the culinary tradition of the Valnerina, the fojata is a recipe with ancient origins. Once upon a time it was cooked under the embers, in l… Read the rest