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 ANGUILLA OF TRASIMENO
The anguilla of trasimeno has an elongated body, serpentiforme, round in front and compressed in the back. Sheltered small scales and abundant mucus.
It can take various colors, can be brown dorsally / greenish, grey / brunastra or nerastra on the belly white / yellowish. Males have the size ranging from 35 to 50 cm, females from 100 to 150 cm. Meat good, rich, fat and tasty. The suits fishing season is the summer el'autunno. The fishing techniques used are the tofo, tofone, row, palamite (fishing gear formed by a set of hooks mounted at regular intervals on a cable called beam, through snippets of wire called armrests).
For bait is used the earthworm, shrimp, latterino, lasca and tinchetta. It also fishing with cane bottom - wire: 0.25 / 0.35 - hooks: m. 6 / 9. Fishing is done at dusk or at night. Often after the fishery is processed in laboratories craft attached to authorized outlets, following these steps: beheading, gutting, skinning, packaging, freezing tunnel ventilated storage cells refrigerator (18 ° c).
 CAPOCOLLO
The capocollo and lombetto two products are highly appreciated of norcineria Umbrian particularly welcome to prepare appetizers, or farcire the cake for Easter and that the text.
Moreover, their production began around Christmas, when the cold temperature allowed to commence the slaughter, then extending maturing in the cold months of winter and spring commencement.
Towards March-April, the anniversary falls Easter and the rites of church fondevano with the rhythms of nature.
Now, thanks to cold storage, you can keep such products (and not only them) throughout the year, so that their consumption has destagionalizzato is therefore frequently consume the cake Easter with capocollo in August.
Typical of norcineria Umbrian capocollo is especially appreciated for the taste and marezzatura tasty meat. In the valley of tevere called "scalmarita", in neighbouring regions can I find a product with similar characteristics, called cup.
However capocollo Umbrian differs for the preparation process, which provides for the phase Curing pepatura and the subsequent phase of flavour with pepper and coriander and binder of capocollo, which is incartato with "paper oleata" and "slaughter" which allows you to maintain its characteristics over time.
An alternative to paper is represented by gut kind, end intestines. An index of product quality is the consistency that becomes more tenacious with increasing maturing period, which should be natural, in caves and cellars, according to tradition craft.
Even more valuable, capocollo, at least according to some, is the lombetto, made precisely with the loins, ie the most valuable of the pig. It is recognizable for the shares almost no fat and the color of lean meat, with the seasoning tends to scurirsi.
A particular technique conservation lombetto is oil, cutting the sausage into slices of three-four millimeters, which are then stratified into glass jar and covered with extra virgin olive oil, enriched with juniper berries and bay leaves. In doing so, the flesh remains soft and can be consumed after many weeks.
 CAVE OF BEANS
The Cave bean (Phaseolus vulgaris) in the variety "Verdino of Cave" and "Yellow of Cave" is grown in irrigated land fraction of Cave (Foligno), costeggianti the right bank of the river Topino.
The total area potentially affected is about 100 ha.
It 'a bean "sgrano" size medium / small (12/18 mm length, weight 0.5 grams. Ca), elongated ovoid shape. In type "Verdino" the color varies from light green (just harvest) all'avana light (dry).
In the "Yellow" color ranges from yellow / brown el'ocra clear. In addition to taste, distinctive features are the high digestibility and ease of cooking due to the subtlety of the skin. This quality is due to the land, fertile and poor limestone.
The sowing takes place during the months of May / June (usually in succession crops of wheat / barley), by hand (a technique called "a postarelle" with 4 / 5 beans on holes away about 40 cm) or with sower (1 bean every 5 / 7 cm).
Cultivation is characterized by the absence of treatment with chemical fertilizers, pesticides or herbicides.
The weeding is mechanics. Irrigation is a furrow.
The collection takes place at once, in the months of August / September, dried pods, by mowing plants and following "beating" in barnyard. Given the small size of plots talioperazioni are done predominantly manually.
Drying is achieved leaving dry beans in local large and ventilated.
Conservation is possible until after the harvest, in glass jars or plastic bags, without adding preservatives.
 BARBOZZO O GUANCIALE
The barbozzo is the result of conservation in salt and pepper the pork cheeks. Similar to "streaky tense", presents a higher fat content and making it even more suitable for the preparation of sauces and tasty food.
much appreciated by connoisseurs is the barbozzo wild boar or pig bred to pasture, because, during life in the wild, animals grow more slowly, eat tasty foods, and to obtain food particularly developing muscles of the masticatore, "grufolando "In the underbrush and meadows.
The product that gets therefore presents a greater presence of lean shares. Usually sold to the public with the rind still covered with bristles, its use in the kitchen is now considerably reduced.
 PICI
It is a type of pasta, similar to spaghetti, which is experiencing a remarkable success, and that testifies to the sobriety and simplicity of Umbrian cuisine of the past. We must remember that up to a little 'years ago, eggs were used, even in the countryside, very sparingly: they were generally sold in the city, or to sensale and remained very little for consumption familare.
The paste all'uovo, perhaps tagliatelle, with hand-drawn browse with matterello, gustava only in a few festive occasions, while in other days the dough was made only of water and flour.
The process is laborious, but the result is very good.
After carrying the normal batter, are derived pieces that spianati up to half centimeters thick, are then sliced by a special matterello small wooden scannellato; every single piece is then stretched and Tapered with your hands, until you have " umbricelli. "
In Ternano, umbricelli with some variant are called "ciriole" and Spoletino "strozzapreti." Some people call them "stringozzi" and also "strangozzi." According to some, the name could be due to the fact that pasta, elongated, remembers a shoe string, a kind of lace, which could also be used to strangle priests.
It should be recalled that Umbria, although land of saints, was for centuries under the papal domain, for which he had developed a very strong anticlerical sentiment.
At that of Gubbio, produces a type of pasta shaped like noodles, called "rondoloni" which shops fresh pasta is now all year.
The typical condiment of strangozzi was with a tomato sauce, made a little 'spicy chilli and flavoured by the parsley, but of course now is offered in restaurants in Umbria with any type of sauce.
For those wishing to also try new tastes, marketing are also umbricelli or strangozzi tastes more different: truffle, nettles, tomato, etc..
 RICOTTA
The ricotta is a product from the delicate flavor, particularly widespread in areas traditionally suited to pasture.
Having obtained the pulp pecorino, the liquid left in the caldara called scaciatu, full of lactalbumin, is done on the fire to warm 90-92 degrees, until the appearance of flakes of ricotta. These are schiumati and paid in fuscelle of rushes, which favour the draining of the remaining liquid: the sheet.
In folk medicine, with the latter are baths or compresses, to treat distortions and fractures.
In some cases and areas, instead of fuscelle are used for small bags of hemp-shaped funnel, which allow the serum school in time and thus promote the seasoning for the production of a ricotta salata taste more intense.
Today, alongside a greater range of products available (ricotta sheep, mixed, pasteurized, etc..), Production craft supplies products flavoured with herbs, chilli, truffle, and different types of ricotta stagionate (under ash, bran, with liquor, etc..), which recover ancient tastes and traditions of Umbria and Marche.
Even today, ricotta is present in some rites and traditions of peoples of Valnerina and the Apennine ridge umbra.
A Cascia for example, on the day of the feast of St. Anthony Abbot, January 17, are distributed to the population portions of ricotta seasoned with liquor, as in many villages surrounding the day dell'ascensione, pastors offer villagers the curd or giuncata.
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Umbria
Perugia