Umbria delicacies: prosciutto di norcia, budellacci, mazzafegati, tartufo nero, olio d'oliva

PROSCIUTTO DI NORCIA

This is a pressed and cured ham famous al lover Italy. It's really tasty and made from the legs of pigs strictly fed just with acorns.

Budellacci are smoked and spiced pig intestines eaten raw or broiled or roasted on the spit.

They can be sweet or hot and are basically sausages made with pig liver. The sweet version is made adding raisin, orange peel and sugar.

TARTUFO NERO (black truffle)

The pride and joy of the Umbrian cuisine, the black truffle can be found fromMarch to November in Val Nerina and in Spoleto areas. This is an essential ingredient used as a base in many meat and fish dishes; one of the greatest traditional dishes with truffles is Cinghiale al tartufo (wild boar with truffle).
Black truffle is also used to enrich spaghetti plates, egg recipes, salads or as a condiment cubed and browned in butter.

The first olive trees that are still giving their precious nectar in Umbria go back a long way, up to the Etruscans period. The quality of this superb olive oil is determined by the climate which allows a slow and complete ripening.