Lake Corbara is an artificial basin built along the Tiber River in the early 1960s to provide hydroelectric power to the surrounding area and to
Author: Vittoria Mancini
Torta al testo: the authentic taste of Umbrian cuisine
Torta al testo is certainly one of the typical dishes of the Umbria region, renowned for its simplicity and unique flavour. Known as the crescia
The torcolo of Saint Constantius: a cake to celebrate one of the patron saints of Perugia
The torcolo of Saint Constantius is a typical cake from Perugia, prepared for the celebration of this Saint that takes place every year on 29
The black celery: The excellent vegetable of Trevi
In the charming village of Trevi, in Umbria, a particular type of celery is produced: black celery. If left to grow unprocessed, celery tends to
The River Nera: a watercourse that flows through the natural beauty of Marche, Umbria and Lazio
The River Nera is a watercourse that, for 116 km, flows through central Italy, touching three regions: Marche, Umbria and Lazio. The river basin occupies
La Scarzuola: from the hut of Saint Francis to the ideal city
La Scarzuola is a rural place located in the site of Montegiove, in the municipality of Montegabbione, a little fortified village in the province of
The Plain of Castelluccio di Norcia: morphology of the Flowering plain
The Plain of Castelluccio di Norcia is a vast area surrounded by the Sibillini Mountains between Umbria and Marche, located at about 1350 metres above
Pear of Monteleone di Orvieto: an endangered fruit preserved by the Slow Food Foundation
The Pear of Monteleone di Orvieto is a variety of pear that takes its name from the municipality of Monteleone di Orvieto in the province
Panpepato: the Christmas dessert of the peasant tradition
Panpepato (also called pampepato) is a dessert of the peasant tradition eaten especially during Christmas time. It is a product typical of the regions of
The Christmas tree of Gubbio: the tree of the Guinness World Records
The biggest Christmas tree of the world is in Umbria, precisely in the Medieval city of Gubbio. Made for the first time in 1981, the
The lentil of Castelluccio di Norcia: Umbrian antiquity in a grain
In the upland of Castelluccio di Norcia, the lentil, also called lenta by the nursini (the local inhabitants), is the protagonist of the culinary culture.
The white steer: a breeding tradition shared by the regions of Central Apennine
The white steer is a bovine typically raised in the areas of Central Apennine. It is the first in Italy to have obtained the IGP
Tuscan pecorino: a DOP product between Umbria and Tuscany
The Tuscan pecorino is one of the most renowned Italian cheeses and, since 1996, has been a DOP (PDO – Protected Designation of Origin) product.