Food and tradition.
Together with history, art and environment, gastronomy has acquired a growing role in Città di Castello identity.
Our territory, the Upper Tiber Valley, is claiming its peculiarity among the different municipalities of Umbria Region.
Our land was, and now is, a frontier and a place of passage through centuries, regions and people.
Take a look at the special recipes of our land, a cuisine that comes from its ancient and rare traditions.
We are what we eat… we owe a lot to the forced frugality of our ancestors and to their imagination in making treasure out of every gift of nature. Wellness is not necessarily combined with waste but with a conscious and respectful consumption of what surrounds us. We have articulated the recipes according to the classic Italian sequence: first courses, second courses and desserts. Where taste and health are two sides of the same coin or, if you want, of the same recipe.
- All
- first dishes
- second courses
Pheasant with white grapes
Season pheasant and add a few sage leaves. Stuff it completely with green grapes and […]
Artichoke flan
Clean the artichokes, cut into wedges and submerge into the water flavoured with a little […]
‘Cappelletti’ in broth
Put the meat in a saucepan, add the salt and butter and cook over moderate […]
Tasty soup with bread
Leave the beans to soak for about 8 hours, then cook the them with celery […]
Truffle flavoured pheasant
First pluck and clean the pheasant and wash the bird under running water. Put salt, […]
‘Tagliatelle’ with goose sauce
Sauté in a pan, with five tablespoons of extra virgin olive oil, finely chopped herbs, […]
Woodcock ‘crostini’
Remove woodcock’s innards and put them in a pan with some chicken liver and add […]
Wild boar with salmì sauce on ‘crostino’
Marinate small chunks of wild boar in water and wine for about twelve hours. Sear […]
Grilled quail on ‘crostone’, thick slice of bread, with salmì sauce
Flame grill the quail, adding salt and pepper and stuff with garlic, some juniper berries, […]
Roast goose ‘imporchettata’, garlic and fennel stuffing
Thoroughly clean the goose. Coat the outside of the goose with lard mixed with salt, […]
Roasted ‘polenta’
Clean the liver and cut about 30 grams into pieces. Cut the pork fat netting […]
Homemade ‘tagliolini’ with minced vegetables and beans
Boil the beans in a pan until half cooked. In another pan of salted water, […]
‘Polenta’ in mutton ragu sauce
Wash the meat with white wine, let drain, dry with a cloth and then grind. […]
‘Polenta lasagne’ with mushroom and sausage filling
To make the white truffle filling, mix the chopped fungi in a pan with olive […]
Homemade ‘tagliatelle’ in a bean sauce
Sauté in a pan oil, celery, onion and carrot. Add the tomato passata, pinto beans, […]
Fiore d’autunno – a traditional pie
With a slice of bread make a round shape with a hole in the middle […]
Cabbage rolls stuffed with ‘porcini’ mushrooms
Take 14 blanched cabbage leaves, drain (put the cabbage water to one side) and dry […]