Food specialties in Assisi
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Assisi Food specialties
The typical dishes of Umbria are numerous and very tasty, and they are all rooted in the countryside tradition of the region, as the simplicity and authenticity of all courses can prove. Here are some examples:
- Brustengolo: a poor cake, once made with wheat flour, very frequent in the countryside.
- Castagnole: these pastries are prepared with eggs, sugar, yeast, flour and fat, with the addition of apples and liquor; everything is mixed up together and fried, to obtain some small chestnut-shaped pastries.
- Ciaramicola: the typical Easter cake of Perugia, ring-shaped, covered with a white icing and small coloured sugared almonds. According to tradition, girls had to give this cake as a present to their beloved ones on Easter Day, as a symbol of engagement.
- Cresciole di Ciccioli: the cresciole are rounded cakes (sometimes also in the shape of tresses) that can be cooked salted or sweet.
- Fave dei Morti: little pastries made of almond usually prepared on the first week of November for the occasion of the All Saints Day.
- Mostaccioli: biscuits prepared during vintage-time, made with bread, aniseed, sugar and must.
- Attorta: typical cake made with apples, rolled and spiral-shaped.
- Passatelli: a cylindrical kind of pasta with crinkled surface.
Last, truffles are absolutely worth a mention. They are typical of the area around Norcia and the Tiber valley.
Truffle is the protagonist of many dishes, for instance prepared in sauces with a kind of pasta called Strangozzi. The area around Norcia is also famous for sausages, either alone or used as filling for the typical Torta al Testo, a kind of bread made with just water and wheat, then cooked on a special stone plate called "testo".
Typical wines of the region are Sagrantino di Montefalco, Grechetto di Assisi, white of Orvieto, Rubesco di Forgiano.
