logosaporidallumbria

Sapori dall'Umbria

Specialità Dolci e Salate Tipiche Umbre

image-20

Sapori dall'Umbria - Assisi

Street Giovanni Becchetti, 7

Santa Maria degli Angeli - ASSISI (Perugia) Italy

Tel. 075.8041298 - Mobile Phone 3336244308

VAT number 02945550545

Not yet optimized for smartphones

 

© Flavors from Umbria 2021

The shop

logosaporidallumbria
JTdCJTIyaXQlMjIlM0ElMjJhbHQlM0QlRTIlODAlOUNwaWFudGUlMjBkaSUyMHVsaXZpJTIwYSUyMFNwZWxsbyVFMiU4MCU5RCUyMiUyQyUyMmVuJTIyJTNBJTIyZXh0cmElMjB2aXJnaW4lMjBvbGl2ZSUyMG9pbCUyMiUyQyUyMmRlJTIyJTNBJTIyTkFUSVZFUyUyME9MSVZFTiVDMyU5NkwlMjBFWFRSQSUyMiU3RA==JTdCJTIyaXQlMjIlM0ElMjJhbHQlM0QlRTIlODAlOUNFeHRyYSUyMFZlcmdpbmUlMjBkaSUyME9saXZhJTIwZGVsbCdVbWJyaWElRTIlODAlOUQlMjIlMkMlMjJlbiUyMiUzQSUyMmV4dHJhJTIwdmlyZ2luJTIwb2xpdmUlMjBvaWwlMjAlMjBET1AlMjBvZiUyMHVtYnJpYSUyMCUyMiUyQyUyMmRlJTIyJTNBJTIyTkFUSVZFUyUyME9MSVZFTiVDMyU5NkwlMjBFWFRSQSUyMFRSRVZJJTIyJTdEJTdCJTIyaXQlMjIlM0ElMjJhbHQlM0QlRTIlODAlOUNtYWlhbGluaSUyMGElMjBOb3JjaWElRTIlODAlOUQlMjIlMkMlMjJlbiUyMiUzQSUyMnJvYXN0JTIwcGlnJTIwb2YlMjBjb3N0YW5vJTIyJTJDJTIyZGUlMjIlM0ElMjJNYWlhbGlubyUyMGRpJTIwTm9yY2lhJTIyJTdEJTdCJTIyaXQlMjIlM0ElMjJhbHQlM0QlRTIlODAlOUNpbCUyMHNhbGFtZSUyMGNhY2NpYXRvcmlubyVFMiU4MCU5RCUyMiUyQyUyMmVuJTIyJTNBJTIyc2FsYW1pJTIwYW5kJTIwaGFtJTIwb2YlMjBub3JjaWElMjIlMkMlMjJkZSUyMiUzQSUyMlNhbHVtaSUyMGRpJTIwTm9yY2lhJTIyJTdEJTdCJTIyaXQlMjIlM0ElMjJhbHQlM0RDYXByYSUyMGRlbGwnYWx0b3BpYW5vJTIwZGklMjBDb2xmaW9yaXRvJUUyJTgwJTlEJTIyJTJDJTIyZW4lMjIlM0ElMjJHb2F0JTIwY2hlZXNlJTIyJTJDJTIyZGUlMjIlM0ElMjJGb3JtYWdnaW8lMjBjYXByaW5vJTIyJTdEJTdCJTIyaXQlMjIlM0ElMjJhbHQlM0QlRTIlODAlOUNmb3JtYWdnaW8lMjBwZWNvcmlubyUyMHNlbWlzdGFnaW9uYXRvJUUyJTgwJTlEJTIyJTJDJTIyZW4lMjIlM0ElMjJQZWNvcmlubyUyMGNoZWVzZSUyMiUyQyUyMmRlJTIyJTNBJTIyRm9ybWFnZ2lvJTIwcGVjb3Jpbm8lMjIlN0Q=

facebook
twitter
tripadvisor
instagram
tiktok

The first shop of typical Umbrian sweet and savory specialties in the municipality of Assisi in Santa Maria degli Angeli is Sapori dall'Umbria, for over 30 years the tradition has continued on your table!
Are you looking for a place that doesn't just sell wine but also knows how to describe what you're drinking and answer your current curiosities? Are you looking for an informal environment where you can share your gastronomic ideas? You are in the right place!

Sapori dall'Umbria is the shop suitable for your needs, we have a well-stocked cellar and highly experienced and professional staff who will be able to guide you in the purchase that best suits your tastes, come and visit us to taste our offers to take home.

Sapori dall'Umbria is not only the direct sale of wines, in fact we have a gastronomic department with cured meats and cheeses, extra virgin olive oil, fresh and preserved truffles.

Contact us by email saporiumbri@virgilio.it, by phone 0758041298 or visit our sales point directly on the way Giovanni Becchetti at number 7 (we are located 50 meters from the Basilica della Porziuncola), to see for yourself the great quality of our products and services.

logosaporidallumbria
logosaporidallumbria
logosaporidallumbria
logosaporidallumbria
logosaporidallumbria
From the Green Heart of Italy

From the Green Heart of Italy

We have selected for you the best food and wine companies in the region

to let you taste our green heart of Italy... Umbria!

Strangozzi from Umbria

Rocciata of Assisi

Norcia black truffle

Strangozzi of Umbria
Rocciata of Assisi
rullino11

Slow Food Foundation

Vegetable sauceseyJpdCI6IlJhZ/kgZGkgQ2hpYW5pbmEgU2xvdyBGb29kIiwiZW4iOiJTbG93IEZvb2QgUHJlc2lkaWEiLCJkZSI6IlJhZ/kgZGkgQ2hpYW5pbmEgU2xvdyBGb29kIn0=organic jamsSlow Food FloursWine Grechetto of Umbriaaround Lake Trasimeno

Founded in Florence in 2003 with the contribution of Tuscany Region, the Slow Food Foundation coordinates and promotes Slow Food's projects to protect food biodiversity around the world: Presidia, Ark of Taste, Gardens in Africa, Slow Food Alliance of Chefs and Earth Markets. (...).

Active in over 100 countries, the Foundation's projects involve thousands of small-scale producers, providing them with technical assistance (training, exchanges between producers, etc.), training and communication. It also prepares the technical tools for the various projects (guidelines, specifications, manuals, etc.), explores the issues linked to these projects (sustainable agriculture, raw milk, small-scale fishing, animal welfare, seeds, GMOs, etc.) and disseminates biodiversity issues and activities within the association through training and communication activities. The Slow Food Foundation's projects are tools to promote a model of agriculture based on local biodiversity, respect for the land and local culture. A sustainable and environmentally friendly agriculture whose main objectives are food sovereignty and easy access to healthy, genuine and fair trade food for all communities.

Slow Food Italia
presidioslowfood

Slow Food Umbria Presidia


They are Slow Food communities that work every day to save native breeds from extinction,

variety of vegetables and fruit, breads, cheeses, cured meats, traditional sweets…

They are committed to handing down production techniques and crafts. They take care of the environment.

They value landscapes, territories, cultures. Below are the Slow Food Umbria Presidia.

rullo1
rullo2
rullo7
rullo6

Mazzafegato

of the Upper Tiber Valley

Today the production of mazzafegato is no longer as widespread as it once was. The difficulty of finding a public prepared for its complex flavours has led to the decline of this sausage, which risked disappearing from the tables not only of the inhabitants of the Upper Tiber Valley but also of other areas in central Italy where, under other names and other recipes, it had become well established. In Umbria, between Città di Castello and Umbertide, a few butchers have continued the production, supported by a small part of the community that has never abandoned the consumption of mazzafegati. The Presidium has brought together eight producers who, driven by a desire to recover this product and repropose it according to their own family's traditions, have enthusiastically resumed production by working with locally sourced meat. Their aim now is to try to convince others to take up the processing of mazzafegati again, so as to spread it throughout the territory and make its value, complexity and significance known to consumers who have no memory of it.

Production area

Città di Castello and Umbertide (Province of Perugia)

Smoked Vin Santo of the Upper Tiber Valley

Today many small vineyards survive next to farmers' homes, and families who have kept barrels, some hundreds of years old, and sourdough passed down from ancestors continue to produce smoked Vin Santo, mainly for its emotional value.

The Presidium aims to convince other small-scale winegrowers to resume professional production, bringing back to the market a product with an ancient flavor that could be an interesting addition to agricultural activity in the Tiber Valley, an area where the high-income crops of recent decades - primarily fruit and tobacco - have been progressively abandoned.

 

Production area

Upper Tiber Valley, Perugia province

Second Bean of Orvieto

This local variety was very popular and appreciated until after the World War II, but was later supplanted by other crops. The cultivation of the second bean of Orvieto's Piano has been revived thanks to a number of producers who inherited the seeds from their parents and grandparents and preserved them, saving this variety from extinction. Other growers from the Piano area have joined forces around the bean recovery project and have resumed production on this land, trying to take it away from the gravel extraction industry, which threatens the area. The Presidium wants to recover this production in its historical area to promote this traditional bean and its production, but also to protect the landscape of the area along the Paglia River.

Production area

The land along the Paglia River in the Municipality of Orvieto and a small part in the Municipality of Allerona (Province of Terni)

Ricotta cheese Salty

of the Valnerina

With the depopulation of the years ’60s and ’70s, many activities related to sheep farming disappeared in Valnerina. In recent years, there has been a slight recovery, thanks to some family-run dairies, which they no longer practice transhumance and offer Ricotta cheese Salty together with pecorino cheese. The earthquake in Central Italy in 2016 and 2017, which hit this area hard, put these activities in crisis again. Thanks to the support of the Parmigiano Reggiano Consortium, the Presidium supports the recovery of this sector. The salted ricotta of the Presidium is produced by farmers who only process their own milk, strictly raw, raising their flocks on the pastures of Valnerina throughout the year.

Production area 
Municipalities of the Alta Valle del Nera, province of Perugia

rullo5.jpeg
rullo4
rullo8
rullo3

Fagiolina

of Trasimeno Lake

It is a very small reality: the structure of the farms is of a family type and the employees do not exceed three units, producing a total of seven or eight quintals of beans. The Presidium is working to make this product known, allowing it to exit the local market (today the sale is mostly direct) and thus stimulating a small increase in production. The small producers who still sow and manually harvest this polychromatic bean have together in an association and have adopted a specification that distinguishes the Presidium production from the others monochromatic ones, which are increasingly found on sale, taking up some aspects of traditional cultivation such as exclusively manual harvesting.

Production area

Municipalities around Trasimeno Lake (province of Perugia)

Cicotto of Grutti

In Grutti today there are three producers of cicotto, heirs of this tradition and producers of porchetta by profession. They carry on the tradition of the inhabitants of the area, working in modernized structures but without having changed the original processing technique. The raw material comes from the farms of the middle of the Tiber Valley's, in the production area, the pigs are raised in conditions of animal welfare and fed with cereals grown on the farm, without the use of genetically modified organisms.

The Presidium wants to promote this production which is so peculiar and  currently marketed almost exclusively locally through direct sales and in local markets.

Finally, enhance a serious supply chain work regulated by a rigorous disciplinary.


Production area 
Grutti, fraction of the Municipality of Gualdo Cattaneo in the province of Perugia

Trevi Black Celery

Despite their goodness, Trevi black celery is not very well known outside the region and often ends up being confused with other common celery. The administration of this small town has launched a careful protection campaign: at the time of planting, the town's monitors accurately record the quantities planted and estimate the yields, on the basis of which they will assign labels with the producer's name. The aim of the Presidium, which brings together four Trevisan growers, is to spread knowledge of this vegetable beyond the Umbrian borders and stem the risk of its definitive disappearance. Common celery hybrids are in fact self-whitening and, although the final quality result is lower than that obtained by growing black celery, they require much less care.The producers' market held every year in Trevi on the third Sunday in October, during the Black Celery Festival, provides a good opportunity to buy real Trevi black celery.

Production area

Gardens between the hamlet of Borgo and the river Clitunno in the municipality of Trevi (province of Perugia) 

Roveja of Civita di Cascia

As with lentil production at high altitudes and in inaccessible areas, harvesting roveja is very tiring and difficult: the stems are long, well over a meter in height, and are easy to bind, making it almost impossible to use a mechanical combine harvester. Modern equipment is perfect for the lower stems of wheat varieties selected in recent decades, but cannot work the long stems of older varieties. In fact, roveja is mown by hand. It has to be worked stooped over and obviously takes a long time. This has discouraged the cultivation of roveja, and the abundance of ancient minor legumes has also contributed to the fact that almost no one today knows this small but tasty pea, whose flavour is vaguely reminiscent of broad beans. The Presidium involves four small-scale producers from Civita di Cascia who have recovered the ancient seed and aim to spread knowledge of this legume and involve other growers who currently produce only for their own consumption.

 

Production area

Municipality of Cascia (Province of Perugia)

rullo9
Buckwheat of the Valnerina

Amerino Cottòra Bean

In almost all the vegetable gardens and fields in this area, in springtime, a few green rows of plants can be seen: these are cottòre broad beans. About fifty families continue to cultivate them according to tradition, even though the nutritional and economic value they once had for the population is now only a memory. And the spirit of this small rural community has made it possible to bring together in an association all those who want to commit themselves to recovering and increasing the cultivation of the cottòra bean. Thanks to the interest of the University of Perugia, which is studying the origins and characteristics of this seed, the soils of the adhering growers have been analyzed to determine which are most suitable for cultivation, the characteristic morphology of the plant has been studied and work has been done to characterize the habitat in which it has developed. The aim of the Presidium is to recover and identify this product, which has been abandoned because it is no longer suitable for the market, but can be a new stimulus, not only economic, for this area.

 

Production area

Municipalities of Guardea and Amelia (Province of Terni)

Buckwheat

of the Valnerina

Abandonment of the mountain areas, harvesting that was too laborious and costly, the introduction of more productive crops, the massive import of buckwheat from abroad: these are the main reasons why, in the first decade of the 20th century, the cultivation of this 'pseudo-grain' was halved and, in the following decades, almost disappeared. Today, only a few small-scale cultivations survive in the Valnerina, at an altitude of over 600 metres. Yet it is a product of great value for both human health and the environment: buckwheat is a resource for mountain areas and allows sustainable agronomic practices, as it does not require chemical weeding, fertilization or phytosanitary treatments.

The Presidium was created to support the reintroduction of buckwheat in the Valnerina, to help stop the abandonment of these lands (hit by the 2016 and 2017 earthquakes) and to restore the local supply chain for this product. Today the producers sell buckwheat grain, husked grain and flour.

 

Production area

The municipalities of Norcia, Cascia, Preci, Poggiodomo, Cerreto di Spoleto, Sant'Anatolia di Narco and Sellano in the Alta Valnerina, in the province of Perugia.

The municipalities of Ussita, Visso and Castelsantangelo sul Nera, in the province of Macerata and Leonessa, in the province of Rieti

Food today

is produced mainly to be

to be sold,

not to be eaten.


(CARLO PETRINI)

Slow Food Italia

Let's start again from Slow Food!


The Slow Food Umbria Presidia can be purchased on the shop page

Create Website with flazio.com | Free and Easy Website Builder