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Infinite are the threads that bind the traditions of this land that are made from the scent of wine, of the roast dishes, with the green herbs and, in many cases, through experience.
The kitchen is a joy, and, here, it's an aspect of culture, homemade cuisine that is patient and very original, that finds its roots in the land and in the memory of ancient disciplines.
The traditions are still unspoilt and are related to the uses and customs of a small agricultural-rural world. Important first courses of delicious pasta, omelets with herbs and the great variety of soups. Chickpeas, pumpkins, peas and beans.

And then there's the wild game including the "Palombaccio alla leccarda" a typical Amerino dish , where wood pigeon is roasted on a spit with slow fire and served with a special sauce called "leccarda" which can be savored on slices of toasted bread .
The bread, baked goods, pasta , which are processed both industrially as well as on a artisanal level. Not to forget the manfricoli; handmade bread and pizza cooked on wood. Then there are the typical cakes and seasonal delicacies such as pampepato at Christmas, cookies with grape must in autumn and sweet Easter cakes and a special kind of Easter cake called the ‘cheese pizza'.

The cultivation of olives is widespread since antiquity. In this area the olives produces extra virgin olive oil that is particularly appreciated. The true secret is that many local mills still grind with the grinding stone or with traditional methods, ensuring a pure product. From November to February, several local mills present their new oil with tastings of bruschetta; toasted bread flavored with garlic (for those who like it) and plenty of oil.

For oil, there is a PDO; protected designation of origin that is extended to the amerini hills and the City of Amelia is part of the "Road of DOP Umbria", formed to appraise this typical product of excellent quality. The extra virgin olive oil comes from several types of olive trees including moraiolo, leccino, rajo and frantoio. being in a territory that is large and still without any presence of parasites, the olives don't require the use of chemical substances, thus permitting an all-natural cultivation.
Even the wines produced in this area have all the requirements to meet the most demanding of tastes. Amelia and its territory are part of the Etruscan - Roman Wine Route that aims to raise awareness and appreciation of quality of the production of the local wine cellars adherent to the initiative. Through an itinerary in the best wineries in the area, you can taste the wines DOC of the Colli Amerini, offering a variety ranging from traditional white, red and rosé to the precious and delicate Malvasia and Novello.
www.stradadeivinietruscoromana.it


The products from the mountains
The entire northern side of the Amerini mountains is particularly recommended for the collection of mushrooms. In autumn the mountain's undergrowth offers surprises even to the less experienced searchers.
Porcini mushrooms and the ovulo species are more refined, but also the most difficult to find.

Among the typical products are the Girotti figs, packaged according to a tradition that dates back to 1830, dried and stuffed by a method of manual processing of its own. The local figs, which the Romans appreciated for their goodness, are dried then cut, filled with chocolate and candied fruit or chocolate with toasted almonds or walnuts then passed under a press craft to form a kind of round brick.
Another typical product of the area is the "Fava cottora" of Collicello (Amelia), that recently entered the project of Slow Food "Terre dell' Umbria Meridionale ", for the establishment of new Umbrian supervision in order to safeguard the survival and spread of Umbrian cuisine .

AMELIA AT THE TABLE ..A LUNCH
N.B.: (The recipes and information about the “ Amerino Lunch” were kindly provided by Dottoressa Igea Federici of Amelia)

Appetizers: chicken liver crostini, bruschetta, ham and salami.

First course: Fettuccine with tomato sauce (in which the chicken livers were thoroughly cooked)

Second course: Roast pigeon and roast chicken, baked potato and wild chicory salad or rampions

Fruit: apple

Dessert: pie or pudding ‘zuppa inglese’ (Savoyard biscuits dipped in red rum and topped with good cream)

The Amerina cuisine includes some typical products and dishes that are tied to an ancient tradition, which take into account the long leisurely gatherings at the table (at least until a few years ago), often of recipes handed down orally from mother to daughter.
Now the pace is faster, but the longing of the good things, "made the way it used to be" is always very strong in the inhabitants of the land as if cooking was, and in many ways still is, an ancient ritual that is repeated daily.
The highlight of the Amerina tradition and the surrounding area is game, cooked in numerous ways that it would be impossible to list them all.
A typical dish is the "Palombaccio alla leccarda", cooked with a special sauce: the "leccarda". They are arranged in an earthenware pot with sage leaves, a sprig of rosemary, crushed garlic, salt, pepper, oil, juniper berries , a glass of white wine, a glass of red wine, a glass of vinegar, black olives, two tablespoons of olive sauce. All of this is put with the "palombacci" (you can also use the fillet of veal or lean pork that can be cooked slowly on a spit, while their sauce falls into the pan of the 'leccarda'.

The mixture that is formed with the fat that drips from the meat on the spit is then spread continuously on the Palombaccio in cooking and on toasted bread .
For further information: www.comune.amelia.tr.it

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