Sapori dall'Umbria
Typical Umbrian sweet and savory specialties
Sapori dall'Umbria - Assisi
Street Giovanni Becchetti, 7
Santa Maria degli Angeli - ASSISI (Perugia) Italy
Tel. 075.8041298 - Mobile Phone 3336244308
VAT number 02945550545
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© Flavors from Umbria 2021
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«(...) It is produced throughout Umbria, but that of the upper Val Tiberina is particularly appreciated. There have always been two versions: the sweet (exclusively homemade) and the savory. The meat used is second and third choice: it constitutes approximately 50% of the dough; the difference consists solely in the tanning: salt, pepper, sugar, pine nuts, raisins and orange peel in the sweet version, salt, pepper and pine nuts in the savory version. The mazzafegato is stuffed into natural casings and divided into more or less long drums with a thin string. Dried for a few days in heated and ventilated rooms, it can be eaten fresh or, more commonly, left to mature for a couple of months. Today the production of mazzafegato is no longer as widespread as it once was: the difficulty of finding an audience prepared for complex flavors has led to the decline of this sausage. In Umbria, between Città di Castello and Umbertide, some butchers have never stopped production, supported by a small part of the community that has never abandoned the consumption of mazzafegati. The Slow Food Mazzafegato Presidium of the Upper Tiber Valley has brought together eight butchers who, driven by the desire to recover this product and re-propose it according to tradition, have enthusiastically resumed production, working with locally sourced meats. Their goal now is to try to convince other butchers as well, in order to spread it throughout the territory, making its value, complexity and meaning known to consumers who have no memory of it» (Ricerche Dea).< /p>
The images are indicative and may vary due to the specifications of production.
