Perugia and its territory
Going through the territory of Corciano one gets to Perugia,
the heart of the region, place where it is possible to find
a synthesis of the regional cooking, simple and tasty. The
flavoured and tasty cake of Easter made with the eggs and
the cheese is a classical that nowadays we find all year
through and becomes pizza in the southern Umbria and “crescia”
in Gubbio. Excellent to eat with the cooked salami and herbs.
The cake at the “testo”, an antique bread, preparation
poor in water, flour and salt cooked on the ‘testo’,
a disk of rock burned on the fire, is extraordinary too
with the local ham in the middle, salted and well matured,
the sausages, the cooked herbs and the pecorino cheese,
and according to the most authentic tradition , great accompaniment
for ragout and “coratelle”. Perugia is then
the city of the chocolate, of the Perugina, historic firm
that from the heart of Italy has told in its way the sweetness.
The Umbrian cakes are essentials and nutrients such as its
cooking: it is enough to think about the “torcolo”
of St. Costanzo of Perugia or to the “Rocciata”
of Assisi, Spello and Foligno and to all the sweet recipes
that were strictly linked to the cycle of the celebrations
of the farming world. If you love to stay at the table,
if you want to taste a wide range of typical Umbrian sweets,
there is a place made for you: the LOCANDA
DEI GOLOSI is an excellent restaurant also organising
cooking and pastry courses.
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