Gastronomy in Spoleto has ancient roots and is rich of traditional dishes, which are simple but also tasty, because they are made with the big variety of products of this land.
Some of these products are the following:
Truffle: the most renowned and appreciated is the truffle of the area of Norcia and Spoleto, black and highly scented. It gives value to many dishes like homemade pasta, meat and omelettes.
The celery from Trevi: it is cultivated between Trevi and the river Clitunno and has a tender and fleshy core. It is very tasty both raw and alla parmigiana.
Wild Asparagus: this is a seasonal product, used to prepare capital pasta dishes, like strangozzi.
Bread is still baked in wood fired ovens in Strettura, a small village on the road between Spoleto and Terni.
Typical sweets are Panpepato and Crescionda.
Legumes (like lentils and chickling) as well as cereals (like barley and spelt) can't miss in the cooking of Spoleto. Many traditional recipes often include these ingredients in their lists.
Below, you will find some suggestions and recipes that you can try with our organic products.
Cooking Suggestions for our Organic Lentils
Rinse lentils with running water. Put the lentils in a cooking pot full of cold water. Bring to a boil and cook for about 20 minutes over medium heat. Add salt just a few minutes before taking away from heat.
- Umbrian Lentil Soup
- Lentils Purée
- Rice and Lentils Soup
- Cotechino with Lentils
- Lentils Ragout
- Pasta with Lentils
- Lentil, Orange and Walnuts Salad
- Lentils and Pumpkin Soup
Cooking suggestions for our pearl spelt:
Wash carefully spelt before cooking. Cook in a pot full of salted water for at least 20/30 minutes. Cooked spelt is good with salads or soups.
- Spelt and Pesto Soup
- Salted Spelt-Pie
- Spelt Spoleto Style
- Asparagus and Spelt Soup
- Chickling and Spelt Soup
- Spelt Cake
- Spelt with Chicken and Peppers
Cooking suggestions for our decorticated chickling.
There is no need to soak chickling but wash carefully at least twice before cooking. Cook in a pot full of cold water. Boil for about 15-20 minutes. Add salt at middle cooking.
- Chickling Soup
- Chickling and Wild Chicory Purée
- Chickling with Sausages
- Chickling and Snails Soup
- Strangozzi with Chickling and Mushrooms
- Mountain Chickling
- Chickling and Beans Soup
- Chickling and Barley Soup
- Chickling with Artichokes
Cooking suggestions for our pearl barley.
There is no need to soak barley. Just rinse with running water and boil for about 20 minutes.
Barley can replace pasta because it is a source of highly digestible carbohydrates, it satiates and is tasty and good for a balanced diet.