Umbria, also known as the "Green Heart" of Italy
Although it is a small, landlocked region, it is blessed with abundant water from lakes and rivers, and 70% of its territory is covered by beautiful green hills. It offers diverse tourist attractions, and many people are captivated by its vast landscapes. Umbria has flourished since the Etruscan era, with Perugia being a particularly important city. Prosperity continued during the ancient Roman period, and the important Flaminia road connecting Rome and Rimini passed through Umbria.
The regional capital, Perugia, is known for its beautiful old townscape and is also home to a university for foreigners, attracting many international students.
The most famous wine is white wine, Orvieto
In the southern province of Terni, DOC Orvieto is world-renowned. In the past, it was famous as a golden sweet wine due to the presence of noble rot, and it was also favored by popes. After the war, it was reborn as a dry white wine and gained popularity during the period of rapid economic growth. It is a long-standing favorite, a gentle white wine made from Procanico, a type of Trebbiano, and Grechetto.
In the northern province of Perugia, DOCG Montefalco Sagrantino is important. The origin of Sagrantino is still unknown, but it is a very unique variety with an unusually high polyphenol content, a deep color, extremely strong tannins, and a rich flavor.
DOCG Montefalco, for white wines, uses Grechetto and Trebbiano, and for red wines, Sangiovese, with 10% to 15% Sagrantino blended, adding a unique spicy tone and robustness.
In Torgiano, DOC Torgiano Rosso Riserva was upgraded to DOCG, resulting in a complex wine with a rich and deep flavor.
Simple, subtle, and delicate flavors
Umbrian cuisine, being landlocked, focuses on meat and vegetables. A distinctive feature is the consumption of many dried legumes such as chickpeas, kidney beans, and lentils.
Lentils from Casteluccio (Lenticchie di Casteluccio), small lentils from the village of Castelluccio near Norcia, are a high-end product. Spelt is also a specialty, and Minestra di farro, made from it, is a traditional dish.
Prosciutto and salami are produced not only in Norcia but throughout the region. Black truffles are also known as a specialty.
Handmade egg noodles like Tagliatelle and egg-free Strongozzi are often served with meat sauce or truffles. There are many similarities with the cuisine of neighboring Lazio, and potato gnocchi are also common. Meat dishes are often simple; pigeon, lamb, and goat are frequently grilled over charcoal. Porchetta, a whole roasted suckling pig stuffed with herbs, is often eaten as a snack in a panino.
And above all, the olive oil is of high quality, elegant, and delicate in flavor.
Source, citation, and reference materials:
"Professional's Italian Wine Manual, Italian Wine 2018-2021 Edition" Publisher: Wine Kingdom Co., Ltd. Supervisor: Isao Miyajima Cooperation: Nichi-Ou Shoji Co., Ltd.
