Gourmet food and wine
Gourmet food is another great appeal for tourists: quality and experience can be found in the make of dressed pork products, goat cheese, oil, bread, and more recently, also of wine.
Those who do not like cooking or prefer to discover local food when visiting, will find a great amount of choices.
Two kms from the Farmhouse Casale Ulivi you will be able to taste the delicious food of Grutti’s Le Noci Restaurant.
Just in front of the village main square, the restaurant will welcome you with a warm and relaxing atmosphere, typical of local people, and will delight you with excellent food from the Umbrian tradition. We suggest you to book in advance. The restaurant has also a large summer garden.
Via Torino, 7 - Grutti - Tel +39 0742 98371
The Cavour Pizzeria and Restaurant, in the historical centre of Todi, only a few metres from the main Piazza Popolo, has a price agreement with the Farmhouse Casale Ulivi.
Typical Umbrian food and discounts for the Casale guests.
C.so Cavour, 21/23 - Todi - Tel: +39 075 8943730 Fax: +39 0758942491
Umbrian typical Cuisine
Umbria has always been a rural region and its cuisine reflects this with simple, flavoursome dishes made from genuine ingredients. Local agriculture produces fresh fruit and vegetables, high quality olive oil, pork products and tender beefsteaks, whilst the rivers furnish carp, trout, pike, tench, mullet and perch, and the woods mushrooms of prize quality. Black truffles, lentils and cheese come from Valnerina and white truffles from the Upper Tevere valley and Eugubino Gualdese. The hills are covered with vineyards which produce a fragrant wine to complement the healthy and appetising food.
The pork dishes are accompanied by flat-loaf based on the typical Perugian recipe, sandwiched with ham or sausage or else with the sweet flavour of sage and onion; liver or minced truffles canapés with filetted anchovies; pancakes ("arvoltolo") eaten hot and sprinkled with salt or sugar. With the antipasti, but mainly with an aperitif, black olives flavoured with orange are served.
In the range of first courses at least three are local specialities: "pappardelle", home-made tagliatelle; "umbricelli" and "strangozzi", hand-made spaghetti: pasta and rice can be served with grated black or white truffles, or mushrooms sauce.
Amongst the other dishes roast suckling pig stands out. Though typical throughout Central Italy its origins are Umbrian. Cooked on the spit in a wood oven, it is stuffed with liver, heart and lungs diced with pepper, garlic, salt and wild fennel.
Also cooked on the spit is a dish common to Norcia and the whole of Valnerina – "beccacce alla norcina" – woodcock filled with giblets, sausage, butter, marjoram, thyme: and black truffles when in season.
Among the many delicious desserts of note are "Torcolo" – a cake made of flour, candied fruit, currants anise flavour; Easter "ciaramicola" – with flour, eggs, lard, sugar and alkermes liqueur, baked and decorated with whisked egg-white and sugar; "pinoccate" – a mixture of sugar, pine nuts and "panpepato" - a spice cake.
Italian and Umbrian Cooking School
A cooking school for food lovers, beginners and professionals: the school has been officially recognized and honored by the Province of Perugia as instrumental in promoting the culinary culture of Umbria.
The ever-growing appeal of Umbrian cuisine abroad combined with the enthusiasm that the Chefs Roberto and Andrea show for their trade have led to a series of international invitations both in America and England where they have had the pleasure of sharing the antique flavors of Umbria with others.
The school, based in a beautiful modern estate just outside of medieval Perugia, offers individual courses or full cooking programs available in Italian and English to both professionals and amateurs alike.
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