The Province of Perugia is the larger of the two provinces in the Umbria region of Italy. The eastern part of the province is a hilly region while the rest is covered by forests. Perugia is home to the largest lake in central Italy, Lake Trasimeno. The southern regions are less hilly. Silk, corn and grass are some of the most important agricultural products of the province.
Over the centuries, Perugia has been ruled by numerous different peoples, evidence of which can be found in the many archaeological remains. Artifacts from the Roman period include paved roads, the forum, the cisterns, a Roman amphitheatre and the thermal baths.
The Province of Perugia hosts events, such as Eurochocolate where chocolate in all its varied forms is on display and Umbria Jazz, a music festival that every year gathers together important artists of the jazz world.
The cuisine consists of rustic cooking traditions with many recipes still influenced by ancient rituals and rules. Black truffles, a local product, are used in many dishes. Easter Pizza and a salted panettone (Christmas cake) flavored with pecorino (made from sheep’s milk cheese) are regional classics. The lentils from Castelluccio are known for their tiny size and their soft hull. Salami and cold cuts from Norcia are well-known throughout the world.
Strangozzi, or Strozzapreti pasta made with water and flour is served with meat sauce. The types of meat that are used for second courses are pork made from nut-fed black pigs, boar and lamb.
Fish from Lake Trasimeno are the basis for many dishes, such as Tegamaccio, a seafood soup, made with different types of lake fish such as perch, trout, carp and pike.
Another local favorite is Parmigiana di Gobbi, a dish that dates back to ancient times made with cardoons (the gobbi), served with sauce, mozzarella and Parmigiano.
Popular desserts include pinacate, a pine nut-based sweet, torciglione made with raisins, walnuts and dried figs and torcolo, essentially a large donut with raisins and candied fruit.
And of course, Italy’s version of the chocolate kiss, Baci Perugina, chocolate and hazelnut truffles in their famous silver and blue wrapping, with a romantic message tucked inside, were invented here. Also Stacchetti (a mix of almond, cacao and sugar covered with meringue) and Struffoli (small balls of dough fried and sweetened with honey) are additional well-known desserts.
Torta Umbra al Formaggio
(Easter Cheese Bread from Umbria)
In the past, Torta Umbra al Formaggio, a savory cheese bread from the Umbrian region, was traditionally enjoyed on Pasqua (Easter) morning with boiled eggs, prosciutto and other cold cuts. Today, it can usually be found as an accompaniment to any meal.
- 2 tablespoons dried yeast (2 packages)
- 1/3 cup warm water
- 1 tablespoon sugar
- 4 cups flour
- 5 eggs
- 1/3 cup extra virgin olive oil
- 1 teaspoon salt
- 4 tablespoons butter, melted and cooled
- 1 teaspoon pepper
- 6 ounces Pecorino Romano, cut into ½ inch dice
- 5 ounces Parmigiano-Reggiano, cut into ½ inch dice
Grease a 9-inch cake pan with olive oil. Using a strip of parchment paper, line the top of the pan to add an additional 2 to 3 inches of height.
Sprinkle the yeast over the warm water (110°F) in a large stand mixer bowl; let stand until foamy (about 5 minutes). Add sugar and 1/3 cup of the flour without stirring. Let it rest (covered with plastic wrap) for 20 minutes. Add the rest of the flour, the eggs, butter and oil. With the paddle attachment mix until the dough pulls away from the sides of the bowl. Switch to the dough hook attachment. Add the salt and continue mixing at medium speed until the dough is soft, shiny and elastic (7-10 minutes). Add the pepper and cheeses and knead the dough until thoroughly combined. Let it rest in an oiled bowl, covered, until it doubles in size (about 2 hours).
Punch down the dough. Form the dough into a round loaf. Place into the prepared pan. Cover with plastic wrap and let it proof until it doubles in size (about 1 hour).
Bake for 45 minutes at 400° F. Let it sit for 20 minutes before cutting and serving.
Crostini with Garlic and Black Truffles
Ingredients for each serving
- 2 slices bread (Torta Umbra al Formaggio would be excellent for this appetizer)
- 1 winter black truffle
- 1 clove garlic
- 1 lemon
- 2 ¼ tablespoons (30 ml) extra virgin olive oil
- Salt – to taste
- Pepper – to taste
Shave half the truffle and set aside. Pound the remaining truffle in a mortar together with the garlic, adding the lemon juice and olive oil until the mixture becomes thick and creamy. Season with salt and pepper.
Tear the bread slices into smaller pieces, toast and spread the truffle and garlic paste on top. Garnish with the shaved truffle slices and serve.
Minestra Di Ceci (Umbrian Chickpea Soup)
- 1 lb (500g) dry chickpeas
- 1 twig fresh rosemary
- 10 leaves fresh sage
- 1 tablespoon salt
- 1 large garlic clove, minced
- 1 small carrot, diced
- 1 medium onion, peeled and diced
- 1 rib celery, diced
- 1 teaspoon olive oil
- Salt & Pepper
- Grated Pecorino cheese
- Extra virgin olive oil
Soak chickpeas overnight in a bowl of cold water. Drain.
Place chickpeas in large soup pot. Cover with water to 1 inch above the chickpeas. Add rosemary and half the sage leaves. Cover and cook on low 3 1/2 to 4 hours.
In a skillet placed over medium heat, heat 2 tablespoons olive oil and sauté garlic, carrot, onion and celery. Season with salt and pepper and cook until the vegetables are tender. Set aside.
Remove and discard the sage leaves and rosemary from the cooked chickpeas. Drain the chickpeas, reserving the cooking liquid.
In a blender or with a hand immersion blender, purée half the chickpeas, along with 2 cups of the chickpea cooking liquid.
Return puréed chickpeas and sautéed vegetables to the soup pot.
Cover and cook 60 minutes.
Serve the soup in warmed bowls with a drizzle of oil, remaining sage leaves, black pepper and grated cheese.
Pasta alla Norcina
Ingredients for 4 people
- 14 oz (400g) Penne pasta
- 4 sausages of Norcia
- Extra-virgin olive oil
- ½ onion
- 1 cup heavy (cooking) cream
- Salt and black pepper
- ½ cup white wine
- Grated parmesan cheese or pecorino cheese of Norcia.
Finely chop the onion and saute in extra-virgin olive oil in a skillet. Remove the casings from the sausages and add it to the onion and cook until brown and crumbled. Lower the heat and add the white wine. Cook until it evaporates. Add the cream and as soon as it’s hot remove the pan from the heat.
Cook the penne pasta in boiling salted water until al dente. Drain and mix the pasta with the sauce. Add black pepper and grated cheese. Serve immediately.
Porchetta (Roast Pork Loin)
by CHEF BIKESKI (Culinary Director and Owner of Italia Outdoors Food and Wine)
This is best started the day before you wish to serve it.
- One 2 1/2 – 3 pound piece fresh pork belly, skin on
- One 2 1/2 – 3 pound boneless pork loin roast
- Kosher salt
- 2 tablespoons fennel seeds
- 2 tablespoons olive oil
- 1/2 bulb fresh fennel, tough outer layer and inner core removed, chopped into 1/4 inch dice
- 3 garlic cloves, minced
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried
- 1/4 cup fennel fronds, finely chopped
Preheat oven to 500°F.
Place the pork belly skin side up. Using a sharp knife, score the skin on the diagonal making a diamond-shaped pattern. Try to cut only the skin itself.
Turn the belly so the skin side is down. Score the belly flesh in the same diagonal diamond-shaped pattern.
Salt both sides of the belly, as well as the pork loin roast. Set aside while you make the seasoning mixture.
Place the fennel seeds in a hot sauté pan and toast just until they start to brown. Add the olive oil, chopped fresh fennel, garlic and rosemary and saute until the fennel is soft, about 4 minutes. Add the chopped fennel fronds and remove from the heat.
Cover the entire loin and the flesh side of the pork belly with the seasoning mixture. Roll the belly around the loin so the short ends of the belly meet or come as close to meeting as possible. If there is a bit of loin still exposed along the bottom, put this side down in the pan. If the loin is longer than the pork belly or the belly longer than the loin and one sticks out, trim the longer piece so the ends are flush.
Tie the roast with kitchen twine at about 1/2” intervals. Place the roast on a wire rack set in a sheet pan, with any gap where the pork belly may not cover the loin at the bottom. Place the roast, uncovered, in your refrigerator for 1-2 days to allow the seasonings to penetrate the roast and the skin to air-dry.
When ready to cook, remove the roast from the refrigerator and allow to sit at room temperature for 2 hours.
Preheat the oven to 500°F.
Roast for 45 minutes. Reduce heat to 300°F and continue to roast until the porchetta reaches an internal temperature of 140°F, about 1 1/2 to 2 hours more. If the skin is not as brown and crispy as you’d like, turn on the broiler and finish browning the skin, keeping a careful eye on it so it doesn’t burn.
Slice into 1/2 inch rounds for serving as a roast or into very thin slices for porchetta sandwiches.
by Baci Perugina
10” tart pan
For the crust:
- 3 tablespoons sugar
- Pinch of salt
- 1 stick softened butter
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/3 pound (5 1/4 oz) all-purpose flour
- 2 tablespoons cocoa powder, plus extra for garnish
For the filling:
- 1 bar Perugina Dark (51%) chocolate
- 8 Baci candies
- 1 1/2 cups cream
- 2 tablespoons sugar
- 2 large eggs
Combine the sugar, salt, butter,egg yolk and vanilla in the mixer bowl and start on medium.
Sift the flour and cocoa together. Pour the flour and cocoa into the mixer bowl. Turn up the speed until the mixture comes together into crumbs. Press into a ball, wrap tightly and let rest in the refrigerator for about 30 minutes.
Roughly chop the chocolate bar and the Baci and melt them in a double boiler. Heat the cream in a saucepan until almost boiling and pour over the melted chocolate.
Stir until the color is uniform and mix in the sugar until it dissolves completely. Let cool slightly.
Lightly beat the eggs and set aside.
Line the bottom of the tart mold with parchment paper.
Preheat the oven at 350°F.
Roll out the crust to about 1/2” thick and place in the mold. Press it down gently and eliminate any overhanging pieces.
Quickly whisk the beaten eggs into the chocolate cream and pour the filling into the tart shell. The filling will appear quite liquid.
Place the tart on a sheet pan and bake for 45-50 minutes, until soft but set and not jiggly and a toothpick inserted in the middle comes out slightly damp but otherwise clean.
Let cool and dust lightly with cocoa powder before serving.