27 June, 2019
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Flavors of Valnerina – I part

by Paolo Aramini

Henry James, visiting Umbria, wrote: «His first [visitor] care will be not to be in a hurry to walk everywhere very slowly and aimlessly preserving all that his eyes will encounter».

A handful of words that inspires this itinerary among the flavors and aromas of Valnerina, significative elements of an Umbrian identity, which wants to tell its story. Authentic tastes which come back to life thorough valleys and ancient towns where the laboriousness of man is kept.  Here it is possible to know the whises of the Umbrian people to reflect, at the table, the richeness of their land: this is the reason why  we decided to discover the flavors of Valnerina.

The trout of the Nera river

The Nera river is like a primitive flow, which for millennia has tormented the sleep of the ancient bridges and stone of Valnerina. It has shaped this superb landscape, combining its name with the territory and becoming an incomparable icon of Umbria. Valnerina is a place where biodiversity resists to the agri-food chains that aim to bury stories of the fishermen, worn by the Nera and its breeze. And it is precisely in this context that the river drags downstream the trout of the Valnerina, considered as a trophy by the fishermen coming from everywhere.

 

Honey

Honey

In Valnerina, the journey through the lands of taste can continue, crossing one of the many passes and borders and finding different souls and unexpected aromas. Visitng small companies that produce ancient flavors, such as honey, allows the visitor to meet people, faces and stories. Buying directly from the producers, at zero km, not only guarantees the quality, but also allows to follow an itinerary along the paths of an uncontaminated landscape. This part of Umbria has a strong voction for this noble nectar both precious and appreciated, which has flourished, with renewed and lively enthusiasm, derived from the source of an ancient tradition.

 

legumi tipici umbri

IGP lentils of Castelluccio

If there was a night of the gastronomy Oscars, on the red carpet of taste and tradition, the Umbrian excellences would win more than one award.  But if there is an award that certainly can not miss is that for the lentils of Castelluccio di Norcia: a product in which archaic tastes are exhibited, with an extraordinarily modern charm.
Castelluccio di Norcia, a poor land with healthy products, would be the closing title of this short film about the Umbria of genuineness. In the “tradition casting”, the main role belongs to the famous lentil, legume, that in the cold of the Apennine Mountains ‘ winter, manages to preserve an incomparable quality. A food proudly made in Valnerina that, in the shyness of an extraordinarily small seed, hides an infinitely large flavor.

 

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