Agriturismo con Piscina vicino ad Assisi e Perugia

Agriturismo I MORI GELSI - Fattoria Spinola

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One of the smallest regions of Italy, Umbria is still unspoiled and peaceful, looking today just as it did when the Renaissance painters immortalized it. The cooking is based on family traditions with fresh and natural flavors.

Meat is important fare; it is here that the craft of slaughtering the pig and preparing the various cuts for salami is at its best. The meat of the Umbrian pigs is particularly tasty because the animals live in the mountains and feed on wild plants, herbs and even truffles.

Pork products - salami, sausages, cured and smoked meat and prosciutti - appear as the central plate on every restaurant's ANTIPASTO cart. The selection is vast.
Umbrian prosciutto is lean and sweet,
CAPOCOLLO, made from the neck of the animal, is flavored with wild fennel as is the Tuscan FINOCCHIONA. Fresh and dried sausages are made in many towns and even MORTADELLA is as excellent as the more famous one from Bologna.
The splendid
PORCHETTA is roasted on the spit and served whole. The best porchetta should be small and of the race of black pigs, bred in the wild on chestnuts and acorns. In Umbria it is flavored with wild fennel.

Beef is equally good, especially when it comes from cattle bred near the border with Tuscany, where the Umbrian breed has been crossed with the famous Chianina breed. The sheep and goats bred on the hills, the variety of game in the mountains and the farm birds and rabbits all go to make Umbria a paradise for the meat lover.

The abundance of meat in Umbria should not overshadow the importance of the local fish. As it is one of the five regions without a coastline, fresh-water fish reign supreme.
Carp, pike and eels are caught in Lake Trasimeno and trout in the nearby streams. The most noble catch of all, the LASCA, is sfill found in this lake. In the past this fish was considered such a delicacy that it was sent to Rome every year on Easter Day for the Pope's dinner.

The repertoire of pasta dishes is similar to that of neighboring regions. There are three local specialties, however:
strascinati and umbrici, both long, thick spaghetti, and ciriole ternana. These are fairly thick tagliatelle made with a dough that contains water as well as eggs, and dressed with oil, garlic and a soupcon of chili pepper

In Umbria, pasta is often flavored with a grating of the local
black truffles, found around Norcia. But most local restaurants now serve the black truffles sliced on a plain RISOTTO richly dressed with butter and Parmesan, a dish borrowed from the cuisine of Lombardy for this purpose.

Chocolate has made Perugia, the capital of the region, famous all over the world. The well-known company
Perugina is based here, makers of the excellent and cleverly named chocolates, BACI


If you don't have any truffles handy, you can sometimes find commercially prepared truffle sauce in specialty stores.

  • 12 oz fresh fettuccine or tagliatelle1/2 cup extra virgin olive oil1 anchovy fillet, mashed
  • 1 clove garlic, crushed2 medium Umbrian black truffles, (or any black truffle you can get), cleaned of soil, grated
  • 6 quarts water

While pasta cooks, heat the olive oil in a small saucepan over very low heat.
Sauté the crushed garlic for 2 minutes. Do not let it brown.
Remove garlic.
Add the anchovy, cooking gently, crushing it to a paste with a wooden spoon.
Add the truffles and heat through.
Drain the pasta, reserving 1/4 cup of the liquid and immediately mix in the truffle sauce.
If you prefer the sauce moister, or it seems too dry, add one tablespoon of the reserved liquid at a time till desired moistness is reached.Serve on pre-heated plates.

Pigeons on the Spit


  • Pigeons 4
  • Smoked bacon 8 slices
  • Juniper berries a few
  • Bay leaves a few
  • Oil 2 spoonfuls
  • Rosemary a twig
  • Salt to taste
  • Pepper to taste

See our Wine Tips for your meals


Clean the pigeons
well cutting them down the middle and removing the entrails.

Prepare a sauce crushing the juniper berries and the bay leaves in the mortar.
Put it into a small bowl and add the salt, pepper and olive oil.
Stir well.
Dip a rosemary twig in the sauce and smear it all over the inside of the pigeons.
Wrap them up in the lard or bacon slices and tie them up with white cotton.
Insert them in the spit and cook over the hot cinders for about an hour keeping on smearing them with the rest of the sauce.

Castelluccio Lentils with Pancetta and Aromatic Herbs

The tiny lentils from the Umbrian town of Castelluccio are prized across Italy for their earthy, sweet taste and their ability to maintain their shape even after long simmering. They are available at Italian specialty foods stores. French Du Puy lentils, more readily available in specialty food markets in the US and Canada, can be substituted.

1 and ½ cups Castelluccio lentils
2 tablespoons extra-virgin olive oil
1 medium yellow onion, minced
1 celery stalk, chopped
4 carrots, chopped
¼ pound Pancetta, excess fat removed, cubed
¼ teaspoon chili flakes
2 garlic cloves, minced
6 sage leaves, minced
6 thyme sprigs, leaves only, chopped
1 bay leaf
6 cups chicken broth or water, plus extra as needed
2 tablespoons strained Italian canned tomatoes
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Rinse the lentils, pick them over, and set aside.
Heat 1 tablespoon of the olive oil in a 2-quart pot and add the onion, celery, carrots, Pancetta, chili, garlic, sage, and thyme. Cook 10 minutes over medium heat, covered, or until the onion is soft and golden, stirring once in a while.
Add the lentils and bay leaf, and stir to incorporate. Sauté 2 minutes, stirring gently. Add the broth or water (it should cover the lentils by 1 inch; add more if needed), the tomatoes, and the salt. Bring to a boil, stirring, and cover; cook over medium-low heat 1 and ½ hours, or until the lentils are soft but not falling apart, adding a little more broth or water if needed. The consistency should be thick, not soupy. Adjust the salt as needed.
Serve hot, drizzled with the remaining tablespoon of olive oil and sprinkled with the pepper. Serves 6

In ancient times, the small villages around used this rustic, dry but delicious dessert because of the abundance of maize flour.
350 gr maize flour
1 litre water
1 thinly sliced apple
100 gr raisins
1 tablespoon grated lemon skin
100 gr sugar
100 gr pine kernels
200 gr walnut kernels
half cup anisette
half cup olive oil
Pour the flour on the working surface and form a well in the middle of the mound of flour, then add warm salted water and start kneading until you get a sort of soft polenta. Gradually mix the remaining ingredients and spread the mixture into a medium size aluminium baking sheet, previously greased. The dessert must be 2 centimetres high. Pre-heat oven to 180 degrees Celsius and bake for 20/30 minutes.
Store at a temperature of about 6/8 degrees Celsius for three days maximum.

Serve it cold.


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