The best of Umbria's cheeses are mature pecorino sheep’s cheese and fresh or ripe goat’s milk cheese. The lentils of Castelluccio di Norcia, a tasty ingredient for soups, main courses or side dishes, were awarded the PGI mark by the European Union (Protected Geographical Indication). This rich array of dishes goes hand-in-hand with the genuine quality of the products, including the truffle, the most precious of all. Everything is seasoned with the golden and fruity olive oil produced in this region, which enhances any dish without upstaging the flavor. Tuscany produces the finest wines in Italy, from Chianti to Vino Nobile Montepulciano, Brunello di Montalcino, Vernaccia di San Gimignano and many more. Vin Santo, a sweet and liqueur-like wine, is paired with cantucci (almond cookies, or what Americans refer to as biscotti).
What to taste
Another possible itinerary is through the famous “wine trails” that will satisfy all five senses by way of nature, taste, history and traditions. Besides the obvious wine tasting, one can take part in food and wine traditions and admire the old crafts of ceramics, glass and wood - typical artisan goods with ancient origins.
Among the typical prized wines are the Sagrantino from Montefalco, passito (when the grapes used are dried on straw) red wine that pairs perfectly with both grilled meats and sweets, Torgiano and Colli Perugini.