Sapori dall'Umbria
Specialità Dolci e Salate Tipiche Umbre
SOUND
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 regional food specialty shop with a long tradition and proven quality that has been satisfying its customers for many years. We only use the best suppliers who can ensure the highest quality of food with the strictest certifications on the market.
Cured meats and cheeses are processed by artisans of the region and still retain all the flavor of tradition intact. The wines are chosen from a careful selection of the best wineries to offer a quality product at the right price. Consult the "sales categories" or visit our headquarters directly to see for yourself the goodness of our products.
Sapori dall'Umbria makes you aware that this sale is reserved for users registered on the website www.saporiumbriassisi.com. You can search for products by clicking on the categories below (wine, cured meats, cheeses, oil, pasta, specialties, truffles, Slow Food Presidia, etc.), from there you will be directed to the landing page where you can filter your search. Some items on these pages may not be available at the time of purchase, while others can be requested in the 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.
Sales categories
'kuat-s-ejo'
Pliny the Elder in his 'Natural History' already praised the goodness and quality of Umbrian pecorino produced in the pastures beyond the source of the River Tiber. The etymology of the word 'cacio' originates in the peasant traditions of the ancient peoples of central Italy. Indeed, the Umbrian term “kuat-s-ejo” used to indicate rennet, i.e. the animal protein derived from the stomach of some animals which is essential for the coagulation of the milk.
The main types of pecorino on sale are fresh cut, semi-seasoned (5-8 months), seasoned (8-12 months) both in pits and in caves. The types of processing are almost infinite, from those under the ash to those wrapped in fig or walnut leaves, more recently the tanned or spiced ones.
The Master Butchers
The art of butchery takes its name from the inhabitants of the city of Norcia.
The 'Mastri Butchers' as they are still called today are the founding fathers of Italian delicatessen.
But why did such a small city, located in the heart of Umbria, give its name to a phenomenon of such famous importance? The ability of the Surgical School of the village of Preci was transmitted to the 'Norcini' who, having acquired these teachings, specialized in the processing of animal meat. Another aspect reconnects the arrival of the emperor Vespasian in these areas who, returning from the wars of conquest of Jerusalem, decided to bring the slaves back to Italy and destined them for the breeding and processing of pigs.
The Wine Roads
The cultivation of vines in Umbria is almost three thousand years old. Wine for the Etruscans as well as for the Romans was considered an almost medicinal element and in other cases sacred. Currently the regional wine-growing area also called the small 'Burgundy of Italy' has been divided into four areas called Strade del Vino: 'Road dei Vini del Cantico', 'Strada dei Colli del Trasimeno', 'Strada del Sagrantino' and 'Strada Etrusco Romana'.
The main autochthonous grapes destined for the vinification of white wines are: Grechetto, Procanico, Trebbiano Spoletino and Verdello; for those with black grapes they are: Canaiolo, Ciliegiolo, Sangiovese and Sagrantino.
The green gold of Umbria
The olive trees between Assisi and Spoleto have been included for some years in the FAO list (the Food and Agriculture Organization of the United Nations) as agricultural heritage of global importance. This part of the Umbrian territory is in fact the first Italian site to be part of the project 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 . The Umbrian extra virgin olive oil has won numerous prizes and the most prestigious international recognitions.
It is mainly obtained from the fruits of Leccino, Frantoio, Moraiolo, San Felice, Rajo and Dolce Agogia.
Black Norcia
The black truffle is the prevalent typology present 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.
A poor kitchen
Umbrian pastas are born from a poor cuisine, often from recycled ingredients such as eggs, wholemeal flour, stone-ground semolina such as spelled. There are few pasta shapes but all tasty, characterized by the thick and rough dough:
“Bringoli” of the Tiber Valley; “ Ciriole” from San Gemini which were accompanied with horse ragù; “Pappardelle” made with semolina only, now also available with egg; “Picchiettini” short pasta with a square section, “Strozzapreti”; “Strascinati” kneaded by rubbing the fingers, “ Sagne”, very thick strips of pasta, “Quadrucci” for soups; “Passatelli” cooked in chicken broth; but certainly the most representative of the region are the " Strangozzi" now available in many variations.
Not just jam
The fruit from organic mountain farming in an almost uncontaminated territory such as that of the Monti Sibillini National Park is transformed with simple and genuine methods, there is no need to add more because the ingredients are excellent.
Jams are made with the best fruit and little cane sugar, compotes or fruit sauces for cheeses with extra fruit and no added sugar. The mousses with a base of apple puree and extra fruit without sugar. The jams, on the other hand, are made with a higher percentage of fruit but only citrus fruits and cane sugar.
Slow Food Presidia
They are Slow Food communities that work every day to save native breeds, varieties of vegetables and fruit, breads, cheeses, cured meats, traditional desserts from extinction… They are committed to handing down production techniques and crafts.
They take care of the environment. They value landscapes, territories, cultures.
About 600 Presidia involve farmers, artisans, shepherds, fishermen and winegrowers from 70 countries.
Vegetable sauces
Ready sauces with 100% Italian tomato pulp, vegetable and dried fruit pestos, creams and sauces typical of the Umbrian culinary culture are made for our brand by a local company with modern processing techniques. The products on sale are free from any preservatives or dyes, without the aid of chemical flavourings, some products are certified NO GMOs, others still 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', '100% Porcini Mushrooms', 'Rocket Sauce Spoletina' , 'Umbrian crostino with grilled vegetables'.
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.
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.
Dry condiments
The best spices and aromatic herbs to flavor all your dishes: 'Piccantissimo dall'Umbria', 'Sugo all'Aglione', 'Strangozzi alla Norcina', just some of the condiments you can find in this section, which express the richness of tradition local and Italian gastronomy.
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!
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.
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!