Located in the heart of Italy, Umbria is a small region that produces a bounty of flavourful ingredients – from cured meats to truffles, chocolate and world-famous lentils – and a rich and rustic cuisine.
A bright region of rolling hills and untouched landscapes, Umbria is located directly in the center of Italy. Without access to Italy’s surrounding seas, the region’s most notable culinary delights are a result of its rich, agricultural land. Here are our top 3 Umbrian specialties to experiment with at home.
- Castelluccio Lentils IGP
Grown at about 4,500 ft. above sea level inside Monti Sibillini National Park, lenticchia di Castelluccio di Norcia IGP (Castelluccio lentils) are largely hand produced. Small in size and varying in colour and pattern from light green to brown, they have a uniquely thin skin. A premium lentil, Castelluccio are quick-cooking, have an almost creamy texture, and hold their shape when cooked – perfect for stews, soups and salads.
- Prosciutto di Norcia IGP
This prized prosciutto made of pork thigh is prepared using a salt-rub including pepper and crushed garlic – a true Umbrian delicacy. After being cured for 20-25 days, Prosciutto di Norcia is rinsed with warm water and then left to mature for a minimum of 12 months. The ham has a delicate, slightly spicy aroma and full-bodied flavour.
- Black Truffle of Norcia
Compared to the white truffle, Umbria’s tartufo nero (black truffle) is a more affordable and plentiful alternative. Black truffle of Norcia can be eaten both raw and heated, used to enhance pasta, egg and meat dishes. Nero di Norcia is one of Umbria’s most important food exhibitions celebrating the region’s prized black truffles at the end of every February.