Our Recipes

We propose four different local recipes:

Cannara onion Bake
a starter made with finely-cut and delicately flavoured vegetables. Steam the vegetables until they become a purée and then add a little milk to the mixture to make a creamy consistency. Line a baking tin with slices of stale bread and Trevi Caciotta cheese; Cover with the creamy mixture and sprinkle with Parmesan cheese. Bake in oven until golden brown.

Three-coloured Pence with wild herbs

a splendid dish, both tasty and healthy for the weight-conscious gourmet. Pence are similar to coloured tagliatelle (ribbon-like pasta) made from a soft dough made from; breadcrumbs, flour, egg-white and bakers’ yeast; add mashed potatoes, finely chopped sausage and Pecorino cheese; the Pence are coloured by adding beetroot (red) and wild chicory (green) or without anything (white).

Guinea fowl alla Folignate
a traditional recipe from Foligno Cut the guinea fowl into pieces place in a casserole with chopped vegetables, sage, rosemary, marjoram (traditionally from your own garden). Then add some juniper berries and wine and leave to cook slowly. The cooked vegetables can be used to make a cream to spread on toasted slices of salt-free bread and served with the guinea fowl.

La Rocciata
made from a paper-thin, hand-made pastry made from flour, wine and sugar; wrapped round a filling of apples, pine nuts, raisins, cane sugar and cocoa.