Specialità Dolci e Salate Tipiche Umbre
Sapori dall'Umbria - Assisi
Via Giovanni Becchetti, 7
Santa Maria degli Angeli - ASSISI (Perugia) Italy
Tel. 075.8041298 - Cell. 3336244308
P. IVA 02945550545
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© Sapori dall'Umbria 2021
A showcase for Umbria
Sapori dall'Umbria is a shop selling regional food specialities with a long tradition and proven quality that has been delighting its customers for over thirty years. We use only the best suppliers who can guarantee maximum quality and with the best certifications on the market.
The sausages and cheeses are made by regional craftsmen and still retain all the flavour of tradition. The wines are chosen from a careful selection of the best wineries to offer a quality product at the right price. See the "Sales categories" or visit us directly to see for yourself the quality of our products.
Sapori dall'Umbria would like to inform you that this sale is reserved for registered users on the site www.saporiumbriassisi.com. You can search for products by clicking on the categories below (wine, cured meats, cheese, oil, pasta, specialties, truffles, Slow Food Presidia, etc.), from there you will be directed to the destination page where you can filter your search. Some items on these pages may not be available at the time of purchase, others can be requested in the shopping cart section by clicking on the request availability button.
Local products: A long tradition of craftsmanship
Change the quality of your diet, treat yourself to taste and wellbeing without giving up affordable prices and convenience of purchase.
Already Pliny the Elder in his 'Natural History' praises the goodness and quality of Umbrian pecorino cheese produced in the pastures beyond the source of the Tiber river. The etymology of the word 'cacio' originates in the farming traditions of the ancient peoples of central Italy. In fact, the Umbrian term 'kuat-s-ejo' was used to indicate rennet, i.e. the animal protein derived from the stomachs of certain animals, which is essential for the coagulation of milk.
The main types of pecorino on sale are fresh, semi-mature (5-8 months) and mature (8-12 months), both in pits and in caves. The types of processing are almost infinite, from those under ashes to those wrapped in fig or walnut leaves, and more recently tanned or spiced.
The art of pork butchery takes its name from the inhabitants of the city of Norcia.
The 'Mastri Norcini', as they are still called today, are the founding fathers of Italian charcuterie.
But why did such a small town in the heart of Umbria give its name to such a famous phenomenon? The skill of the Surgical School in the village of Preci was passed on to the 'Norcini' who, having acquired these teachings, specialised in processing animal meat. Another aspect, relates to the arrival of the Emperor Vespasian in these areas who, having returned from the wars of conquest of Jerusalem, decided to bring slaves back to Italy and assigned them to the breeding and processing of pigs.
The olive trees between Assisi and Spoleto were included a few years ago in the list of the FAO (the United Nations Food and Agriculture Organisation) as an agricultural heritage of world importance. This part of the Umbrian territory is in fact the first Italian site to be part of this important project, which aims to highlight the agricultural systems, food security, sustainable livelihoods and biodiversity of the area in a context of incredible beauty. Umbrian extra virgin olive oil has won numerous awards and the most prestigious recognitions at international level.
It is mainly obtained from the fruits of Leccino, Frantoio, Moraiolo, San Felice, Rajo and Dolce Agogia.
The Wine Roads
Vine cultivation in Umbria is almost three thousand years old. For the Etruscans as well as for the Romans, wine was considered almost like a medicinal and in other cases a sacred element. Strada dei Vini del Cantico', 'Strada dei Colli del Trasimeno', 'Strada del Sagrantino' and 'Strada Etrusco Romana'. The main autochthonous grapes used for the vinification of white wines are: Grechetto, Procanico, Trebbiano Spoletino and Verdello; for black wines they are: Canaiolo, Ciliegiolo, Sangiovese and Sagrantino.
Umbrian pasta dishes come from a cuisine of the poor, often using recycled ingredients such as eggs, wholemeal flour and stone-ground semolina such as spelt. There are only a few pasta shapes, but they are all tasty, characterised by their thick, rough pastry:
"Bringoli" from the Tiberina Valley; "Ciriole" from San Gemini, which were served with a horse ragout; "Pappardelle" made only with semolina, now also available with eggs; "Picchiettini" short pasta with a square cross-section; "Strozzapreti"; "Strascinati" kneaded by rubbing the fingers together; "Sagne", very thick strips of pasta; "Quadrucci" for soups; "Passatelli" cooked in hen's broth; but certainly the most representative of the region are the "Strangozzi", now available in many variations.
The black truffle is the prevalent type found in Umbria: known as the Norcia and Spoleto truffle, it is also widespread in the municipalities of Cascia, Preci, Monteleone di Spoleto, Poggiodomo, Scheggino, Sant'Anatolia di Narco, Vallo di Nera, Cerreto di Spoleto, Sellano, Campello sul Clitunno, Castel Ritaldi, Giano dell'Umbria and Stroncone. It is also found along the course of the Nera River and, in the province of Perugia, mainly on Mount Subasio. It grows in calcareous and clayey soils, living in symbiosis with other plants such as oak, holm oak, beech and chestnut.
These are Slow Food communities that work every day to save native breeds, vegetable and fruit varieties, breads, cheeses, cured meats, traditional sweets from extinction... They are committed to handing down production techniques and crafts.
They take care of the environment. They promote landscapes, territories and cultures.
Around 600 Presidia involve farmers, artisans, shepherds, fishermen and winemakers from 70 countries.
Fruit from organic farming in the mountains in an almost unspoilt area such as the Monti Sibillini National Park is processed using simple and genuine methods, there is no need to add more because the ingredients are excellent.
The jams are made with the best fruit and little cane sugar, the fruit compotes or cheese sauces with extra fruit and no added sugar. Mousses have an apple puree base and extra fruit with no sugar. Jams, on the other hand, are made with a higher percentage of fruit but only citrus fruit and cane sugar.
Ready-made sauces with 100% Italian tomato pulp, vegetable and dried fruit pestos, creams and sauces typical of Umbrian culinary culture are made for our brand by a local company using modern processing techniques. The products on sale are free from any preservatives or colouring agents, without the use of chemical flavourings, some products are certified NO GMO, others are gluten-free, organic and vegan. Just to name a few: 'Umbrian Pesto alla Francescana', 'Artichoke Cream', 'Umbricelli alla Perugina', 'Assisana Cream with Green or Black Olives', 'Porcini Mushrooms 100%', 'Rocket Sauce alla Spoletina', 'Umbrian Grilled Vegetables Crouton'.
There is no town in Umbria where the typical desserts are linked to popular traditions or religious festivities. The best known are the 'Rocciata di Assisi', for the historicity of which the town of Foligno is trying to obtain DOP status; the 'Panpepato' of Terni, for lovers of bitter chocolate and dried fruit and spices; Todi and Orvieto are famous for the 'Maccheroni dolci' which are prepared for the festivities of the Saints; in Perugia the 'Pinoccate' are eaten at Christmas and the 'Torcolo' for the feast of San Costanzo and at Easter the 'Ciaramicola'; in Spoleto the carnival is celebrated with the 'Crescionda'; in Assisi the 'Pandolce Francescano' and the 'Brustengolo'; 'Stinchetti', 'Tozzetti". "Copate', 'Fave dei Morti' and 'Baci di Assisi' complete the biscuit tradition.
In this section, which is still being updated, we offer for sale the main species of honey produced in the Monti Sibillini National Park: Acacia, Chestnut, Mountain Wildflower, Lime and Thyme.
The best spices and aromatic herbs to flavour all your dishes: 'Piccantissimo dall'Umbria', 'Sugo all'Aglione', 'Strangozzi alla Norcina', just some of the seasonings you can find in this section, which express the richness of the local and Italian gastronomic tradition.
The products on sale in this section come from farmers operating within the Monti Sibillini National Park, at over 1400 metres above sea level. The cultivation of legumes and cereals has been practised since ancient times. Thanks to the particular type of soil, rich in minerals, and to the climatic conditions, beans, chickpeas, lentils, broad beans and roveja, as well as spelt and barley, are grown, from which ready-to-eat soups can be made all year round.
For lentils, the areas of highest quality are those of Castelluccio di Norcia and Colfiorito, the other legumes come from the Cascia area, others from Trasimeno or lower Umbria.
Craft beer is defined as beer produced by small independent breweries whose natural ingredients are not pasteurised and microfiltered during the brewing process. According to Italian law, a brewery is called "craft" if its annual production does not exceed 200,000 hectolitres. The quality of the finished product depends solely on the skill of the master brewer. Craft beer is defined as 'strange and unusual', in fact there are very unusual techniques and ingredients for its production on the market. Just think of the breweries in Umbria, which have gone in search of ingredients in the territory: spelt, lentils, chickling peas, hemp, Sagrantino wine marc, mountain honey, chestnuts... even black truffles!
Herb liqueurs and fine distillates obtained from ancient recipes that the Franciscan monks have kept secret over the centuries, are still produced today with roots and officinal plants and native vines using ancestral methods. A perfect harmony of herbs in infusion to obtain a bitter with a unique and intoxicating flavour, the 'Amaro Francescano' of Assisi. The same company produces the 'Grappa Riserva Centenaria', aged for at least four years; the 'Rosolio alla Rosa', an ancient tradition from central and southern Italy used as a dip for desserts or as a digestive, produced from the infusion of rose petals; the 'Nocino' made from walnut husks, the 'Amaro al Tartufo Nero' and a series of other single-variety grappas.
From the most authoritative Italian wine guides such as 'Gambero Rosso', 'Bibenda', 'I Vini di Veronelli', 'I Vini d'Italia', 'Touring Club', 'Slow Wine', 'Bere bene', we have put some of the best wines from the best known and most awarded companies on the Italian wine scene in the 'cellar' so as not to disappoint enthusiasts and collectors, just take a peek!