Classification: PAT
Category: soft paste cheese
Area: regional
Periodicity: available all the year
How: milk bacteria and cow rennet are added to pasteurized milk. The paste, broken in pieces and sank on the bottom of the boiler, is later put in a mold. The product is finally cook on low heat and salted, also in brine
Use: starters, recipes, salads, cooked vegetables

Classification: PAT
Category: Hard paste cheese
Area: regional
Periodicity: available all the year
How: cow's milk is heated until 36° C. Milk bacteria, together with cow and sheep rennet, are added to pasteurized milk. The paste, broken in pieces and put in a mold. The product is later salted. Before the extractions, it could be seasoned with spices, truffles, pepper, olives, mixed herbs, onions or garlic
Use: starters and recipes

Other names: Pecorino di Norcia, Shepherd's Pecorino di Norcia, Ditch Pecorino, Cave Pecorino, Barrel Pecorino, Umbrian Pecorino
Classification: PAT
Category: hard paste cheese
Area: Norcia
Periodicity: from February to November
How: sheep's milk is heated until 40° C. Milk bacteria and lamb or goat rennet are added to pasteurized milk. The paste, broken in pieces and sank on the bottom of the boiler, is later put in a mold. The product is finally cook on low heat and put in brine. Before the extraction, the paste could be seasoned with herbs, spices, truffles, pepper, olives, onions or garlic
Use: starters and recipes

Classification: PAT
Category: soft paste cheese
Area: regional
Periodicity: available all the year
How: milk bacteria and cow rennet are added to pasteurized milk. The rennet is put in molds without any breakage. This cheese should not be salted
Use: starters and recipes

Classification: PAT
Category: hard paste cheese
Area: regional
Periodicity: available all the year
How: whey – the liquid part left after chees production – is heated up to 80-85° C. An adjuvant is added to let the whey become more acid. After that, Ricotta is put on wood boards to be salted. Here it lays until the paste becomes harder
Use: starters and recipes

Classification: PAT
Category: soft paste cheese
Area: regional
Periodicity: available all the year
How: milk bacteria and cow rennet are added to pasteurized milk. The paste, broken in pieces and sank on the bottom of the boiler, is later put in a mold. The product is finally cook on low heat and salted, also in brine. Truffles are added before the extraction from the boiler
Use: starters, recipes, salads, cooked vegetables

Classification: Slow Food Presidia
Category: legume
Production area: Guardea, Amelia
Periodicity: July
Use: soup, side dishes, mash, striscia con le fave

Classification: PAT
Categoria: verdura
Production area: Cannara
Periodicity: July-August
Use: recipes, side dishes

Classification: PAT
Category: vegetable products
Production area: Valnerina, Apennines between Gualdo Tadino and Spoleto
Periodicity: October-November
Use: spice

Classification: IGP
Category: legume
Production area: Castelluccio, Annifo, Colforito
Periodicity: July-August
Use: soup, first and second courses

Classification: PAT
Category: legume
Production area: Cave, Foligno
Periodicity: September-October
Use: soup, pasta, side dishes, baked beans

Classification: PAT
Category: legume
Production area: Umbrian mountains
Periodicity: July
Use: soup with sausages, legs, pork rinds

Other names: Roveglia, Rubiglio, Fields Pea, Corbello
Classification: Slow Food Presidia
Category: legume
Production area: Cascia
Periodicity: July-August
Use: soup and to make a flour used for farecchiata o pesata.

Classification: PAT, IGP
Category: tuber
Production area: Umbria-Marche Apennines
Periodicity:from August to November
Use: dumplings (served with Trasimeno's pike or mutton), bread, focaccia bread, mashed. It is consumed boiled, fried or baked under the ashes

Classification: DOP
Category: vegetables
Production area: Nera, Corno and Sordo area, the hillsides of Spoleto, Martani mountains, the mountains of Trevi and Mount Subasio
Periodicity: from November to March
Usage: first and second courses, sauces

Classification: PAT
Category: vegetables
Production area: area of Lake Trasimeno
Periodicity: end of winter, early spring
Use: side dish

Classification: PAT
Category: grain
Production area: Monteleone di Spoleto
Periodicity: winter-spring
Use: soup, pasta, side dishes

Classification: PAT, Slow Food Presidia
Category: legume
Production area: Lake Trasimeno area
Periodicity: July-August
Use: fresh (cornetto), with tomatoes and garlic; the dried one is consumed boiled with some olive oil

Classification: Slow Food Presidia
Category: vegetables
Production area: River Clitunno Area
Periodicity: October-November
Use: oil dip, parmigiana, stuffed celery

Classification: PAT
Category: vegetable products
Production area: River Nera, Corno and Sordo rivers area, Spoleto's Mountains, Martani Mauntains, Trevi's Mountains and Mount Subasio
Periodicity: November-March
Use: first and second course, sauces

Classification: PAT
Category: vegetable products
Production area: Alta Valle del Tevere, Eugubino-Gualdese, Orvietano
Periodicity: October-December
Use: first and second courses

Classification: PAT
Category: vegetable product
Production area. regional
Periodicity: spring-autumn
Use: recipes, cakes

Classification: PAT
Category: vegetables
Production area: regional
Periodicity: autumn
Use: side dishes, first and second courses

Classification: PAT
Category: vegetables
Production area: Spoleto, Terni and Valnerina
Periodicity: October-November
Use: recipes, au naturel

Classification: PAT
Category: fish
Area: Trasimeno Lake
Periodicity: available all the year, except in May
Use: grilled, stew, roasted cooked. Used for la regina in porchetta

Classification: PAT
Category: fish
Area: Trasimeno Lake
Periodicity: summer and autumn
Use: smoked, spit-roasted, grilled cooked. Used to prepare tegamaccio

Classification: PAT
Category: fish
Production area: Lake Trasimeno
Periodicity: from 16^th of March to 31^st of December
Use: second course

Classification: PAT
Category: fish
Production area: Lake Trasimeno
Periodicity: all the year except the months of March and April
Use: second course

Classification: PAT
Category: fish
Production area: Lake Trasimeno
Periodicity: from October to the end of May
Use: fried, baked or marinated

Classification: PAT
Category: fish
Production area: Lake Trasimeno
Periodicity: all the year except the months of May and June
Use: roasted, stuffed, filleted, fried eggs, smoked

Other names: Poltriccia, Frittella or Fregnaccia (Lake Trasimeno), Brustengo (Gubbio), Tortuccia (Orvietano)
Classification: PAT
Category: pancake
Area: Lake Trasimeno; Gubbio, Orvieto
Periodicity: available all the year
How: it is a fried pancake obtained from a paste made of extravirgin olive oil, water, salt or sugar
Use: starter or dessert

Classification: PAT
Category: cake
Area: province of Perugia
Periodicity: autumn
How: cake made by corn flour, water, chopped apples, raisins, pine nuts, lemon peel, sugar, nuts aolive oil and aniseed (or Mystras liquor)
Use: dessert

Classification: PAT
Category: pancakes
Production area: regional
Periodicity: Carnival
How: pancakes obtained from a mixture of eggs, sugar, extra virgin olive oil, lemon zest and the orange one, yeast, Mystras
Use: dessert

Classification: PAT
Category: focaccia bread
Production area: regional
Periodicity: all the year
How: wheat flour, eggs, Pecorino cheese, Pecorino Romano cheese, Grana Padano or Parmesan cheese, extra virgin olive oil, salt, yeast
Use: as appetizer or as a main dish

Classification: PAT
Category: savory pie
Production area: regional
Seasonality: Easter
How: dough made of flour, lard, olive oil, yeast, warm water, milk, Pecorino Romano cheese, grated Parmesan cheese, chopped Swiss cheese, eggs, pepper, salt
Use: appetizer or main dish

Classification: PAT
Category: cake
Production area: the province of Perugia
Periodicity: Easter
How: cake made from a dough of wheat flour, whole eggs, sugar, lard or butter, alchermes, rum, yeast, cornstarch, baking soda. It is covered with a glaze of egg whites whipped with the sugar and by a cascade of colored candies
Use: dessert

Other names Crescia con i ciccioli, Cresciole di ciccioli, Torta n'chi cicc'li, Pizza con i siccioli, Pizza coi sfrizzoli, Torta con i friccioli
Category: buns
Production area: regional
Periodicity: all the year, traditionally produced in the time of the pig slaughter
How: savory ones are little baked cakes, made of flour, eggs, yeast, Parmesan or Pecorino cheese, olive oil, salt, pork pieces. The sweet variety, instead, has flour, milk, oil, warm water, egg, sugar, lard, candied raisins, cinnamon or nutmeg, pine nuts and pieces of pork
Use: desserts or bun

Classification: PAT
Category: cake
Production area: Spoleto
Periodicity: Carnival
How: it's a cake made of three layers. The first consists of macaroons and flour, the second of pudding, the third of chocolate
Use: dessert. Long time ago, it as made also with savory ingredients

Classification: PAT
Category: biscuits
Production area: the province of Perugia
Periodicity: All Souls' Day
How: oval-shaped biscuits, created with sweet and bitter almonds, egg whites, sugar, grated lemon peel
Use: dessert

Classification: PAT
Category: biscuits
Production area: regional
Periodicity: October and November
How: cookies composed of flour, white wine, aniseed; it could be enriched with raisins, olive oil, yeast and orange peel
Use: dessert

Classification: PAT
Category: pastry
Production area: Massa Martana, Todi, Acquasparta
Periodicity: Christmas
How: crispy mixture of nuts, egg white, honey and sugar (optional), set on wafers and covered with laurel leaves
Use: dessert

Classification: PAT
Category: biscuits
Production area: Perugia
Season: from November to Christmas
How: the outside is made of sugar, egg whites, gelatin; the interior is made of sweet and bitter almonds, sugar or honey, cocoa, cinnamon, vanilla, grated lemon peel, egg white, wafers
Use: dessert

Classification: PAT
Category: pastry
Production area: Deruta, Torgiano
Periodicity: Christmas
How: round-shaped pastries made of breadcrumbs, walnuts, cinnamon, honey, orange zest, pine nuts (optional)
Use: dessert

Classification: PAT
Category: pastry
Production area: Terni
Periodicity: Christmas
How:round-shaped pastry consisting of nuts, raisins, cocoa, honey, almonds, hazelnuts, cooked must, candied fruit, pine nuts, lemon, pepper, anise or dry Marsala wine, coffee, cinnamon, cloves (optional), very little flour (required only if the mixture is too liquid), a little sugar, jam (optional)
Use: dessert

Classification: PAT
Category: bun
Production area: Perugia, Corciano, Torgiano, Deruta, Bettona, Bastia Umbra, Cannara, Assisi, Bevagna, Spello, Foligno, Montefalco, Trevi
Periodicity: autumn-spring, in particular for the All Souls' Day
How: small loaf composed of flour, water, salt, nuts, chopped Emmenthal cheese (optional), grated Parmesan cheese, grated Pecorino, pepper, baking powder, lard, raisins (optional)
Use: appetizer

Classification: PAT
Category: pastry
Production area: Foligno
Periodicity: during the harvest
How: the product looks like a loaf of bread, but it is composed of wheat flour, eggs (optional), salt, sugar (optional), water, vegetable fat, yeast, spices, wine, anise, raisins
Use: dessert

Classification: PAT
Category: Fresh pasta
Production area: regional
Periodicity: all the year
How: short cylindrical pasta with a rough surface, made with breadcrumbs, parmesan cheese, egg, nutmeg, grated lemon, salt
Use: traditionally eaten is soup, it's widespread also in the dry variant

Classification: PAT
Category: pastry
Production area: Perugia
Periodicity: Christmas
How: lozenges made of pine nuts, flour and lemon peel, they can be white with vanilla or black with chocolate
Use: dessert

Classification: PAT
Category: biscuits
Production area: regional
Periodicity: Christmas
How: round-shaped biscuits composed of ground almonds and sugar that, in equal parts, are mixed with egg whites. The pine nuts, whole or chopped, are handed out on the surface of each cookie
Use: dessert

Other names: Rocciata (Assisi, Foligno, Bastia Umbra, Bettona, Cannara, Bevagna, Serravalle di Chienti, Nocera Umbra, Spello), Attorta/'ntorta (around Folign's mountain, Assisi, Spello, Trevi, Campello sul Clitunno) Tortella (Amelia, Terni and Narni)
Classification: PAT
Category: pastry
Production area: Assisi, Foligno, Nocera Umbra, Spello, Bastia Umbra, Bettona, Cannara, Bevagna, Serravalle di Chienti, Spoleto, Terni, Amelia, Narni
Periodicity: from late autumn to late winter, produced especially for the Festivities of All Saints' Day and All Souls' Day
How: snake-shaped pastry in which apples, figs, jam, nuts, raisins, pine nuts, almonds, cocoa, cinnamon, lemon and vanilla are enclosed by a puff of flour, salt, water and eggs. In the variant called Attorta there are diced apples, sugar, cocoa and/or grated dark chocolate, grated lemon zest, nuts, rum or alchermes, olive oil. Sometimes they add pine nuts, chopped macaroons, candied fruit, dried figs, mustaccioli or colored sprinkles, for decoration
Use: dessert

Classification: PAT
Category: bread
Production area: Strettura
Periodicity: all the year
How: bread made from ancient varieties of cereals, spring water and yeast, cooked in wood-burning ovens
Use: bread

Classification: PAT
Category: pancakes
Production area: regional
Periodicity: Carnival
How: round-shaped pancakes made with flour, eggs, anisette, rum, grated lemon peel, seed oil or olive oil and yeast, which are cooked in pork lard. They are consumed with honey and/or alchermes
Use: dessert

Classification: PAT
Category: Pastry
Production area: the province of Perugia
Periodicity: Christmas
How: snake-shaped made from almond flour, brandy or rum, eggs, flour, lemon zest. It is decorated with candied fruit, almonds, coffee beans
Use: dessert

Classification: PAT
Category: cake
Production area: Perugia
Periodicity: January 29, Patron Saint's Festival
How: sweet donut composed of flour, warm water, yeast, sugar, olive oil, butter, raisins, candied citron, anise seeds, pine nuts, lemon peel, salt. The surface is brushed with egg yolk
Use: dessert

Classification: PAT
Category: focaccia bread
Production area: regional
Periodicity: all the year, traditionally prepared during the harvest
How: focaccia bread made of flour, baking soda, salt and water. It is cooked on a special disc called testo
Use: bread, appetizer or main dish

Classification: PAT
Category: biscuits
Production area: regional
Periodicity: Christmas
How: biscuits with almonds, sugar, eggs, margarine, flour, baking powder and Vin Santo
Use: dessert

Other names: Bringoli, Brigonzoli (Lisciano Niccone), Biche (Ficulle), Ciriole, Manfricoli (Orvieto), Anguillette or Pici (Castiglione del Lago, Panicale, Città di Castello), Stringozzi (Spoleto), Strangozzi (Terni)
Classification: PAT
Category: fresh pasta
Production area: regional
Seasonality: all the year
How: big spaghetti made by hand, with flour and water
Use: pasta with meat sauce

Classification: PAT
Category: cured meat
Production area: Norcia
Periodicity: all the year
How: lean pork flesh finely grounded and stuffed into the gut of the animal along with a piece of bacon. It ages tied to a beech pole
Use: appetizers, filling for focaccia bread

Classification: PAT
Category: cured meat
Production area: regional
Periodicity: pork seasoned with salt, pepper and coriander, wrapped in wax paper or in so-called budello gentile, the terminal part of the animal intestine. Aged in caves and cellars
Use: appetizers, filling for focaccia bread (Easter and testo one)

Classification: IGP
Category: meat
Periodicity: all the year
Production area: regional
How: lambs under 12 months, belonging to different local breeds and their crosses. The types differ in fat content and shape
Use: stewed or roasted meat

Classification: DOP
Category: cured
Production area: regional
Periodicity: all the year
How: small seasoned salami obtained from heavy pigs (over 150 kg). Lean meats seasoned with fat, salt and pepper cut into pieces or grounded, garlic and, possibly, wine and sugar
Use: appetizer

Classification: PAT
Category: cured meat
Production area: regional
Periodicity: all the year
How: pork cheek seasoned with salt, garlic, wine, and covered with pepper. Matured
Use: scafata, Bettona's peas in the pan, pasta amatriciana

Classification: PAT
Category: cured meat
Production area: Norcia
Periodicity: all the year
How: pork meat flavored with black pepper and garlic, mixed with a portion of diced fat. It matures in a ventilated room heated by a wood stove
Use: appetizers

Classification: Slow Food Presidia
Category: offals
Production area: Grutti
Periodicity: all the year
How: ears, trotters, shin, tongue, tripe and other innards are processed and boned by hand. Then they are cooked in a vat placed under the pork, so it could gather the fat and the spices (fresh rosemary, red garlic, black pepper and fennel)
Use: for sauces, for a local dish with snails and a few recipes with chickpeas or beans

Classification: PAT
Category: cured meat
Production area: regional
Seasonality: all the year
How: head, ears, snout and pork rinds are boiled, chopped and flavored with lemon peel, salt, pepper and chili. Left to age in a jute bag called saccoccia (poket)
Use: appetizers, filling for focaccia bread

Classification: PAT
Category: cured meat
Production area: regional
Periodicity: all the year
How: heavy pork leg salted and seasoned with pepper and crushed garlic
Use: appetizer or filling for sandwiches and focaccia bread

Classification: PAT, Slow Food Presidia
Category: cured meat
Production area: Città di Castello, Umbertide
Periodicity: all the year
How: sausages, tied with strings, made of red meat that otherwise would not be used (liver, heart, lung and waste meat from the previous processes) and with a piece of rind. Once coarsely chopped, the meat is seasoned with salt, pepper, garlic, lemon zest and/or orange, fennel. Matures in natural gut called torto
Use: both sweet (with orange peel) and salted, it is cooked on the grill

Classification: IGP
Category: cured meat
Production area: Norcia, Valnerina's villages situated higher than 500 meters above the sea level
Periodicity: all the year
How: mountain pork leg, salted twice and treated with a mixture of lard, wheat or rice flour, pepper and herbs. Matured
Use: appetizer or filling for sandwiches and focaccia bread

Classification: PAT
Category: meat
Production area: regional
Periodicity: all the year
How: pork filled with small pieces of meat, innards and cartilage, seasoned with salt, garlic, fennel and pepper. It is cooked on a spit in a wood oven, heaten to form the characteristic crust
Use: second or filling for sandwiches

Classification: PAT
Category: cured meat
Production area: regional
Seasonality: all the year
How: it is made of blood pork, sugar, finely chopped pork cheeks, juice and orange zest, breadcrumbs, raisins softened in Vin Santo, salt, pepper and pork casings to keep it
Use: appetizer or filling for sandwiches and focaccia bread

Classification: PAT
Category: cured meat
Production area: regional
Periodicity: all the year
How: lean cuts of pork and fat - from shoulder, thigh and tummy - grounded and flavored with salt, pepper and red wine. Stuffed in a natural casing
Use: cooked in a pan with grapes, but also to enrich pasta and meat dishes, often combined with lentils, potatoes and onions. The dry variety is consumed as appetizer or as a filling for bread and focaccia bread

Classification: PAT
Category: cured meat
Production area: regional
Periodicity: all the year
How: in the beginning, the pork belly, without the rind, is placed in salt; then it is flavored with pepper and spices. Finally it is rolled and wrapped with oiled paper
Use: sauces, mixtures, sautéed

Classification: IGP
Category: meat
Production area: Central Apennines
Periodicity: all the year
How: bovine animals aged between 12 and 24 months, with a white coat that allows them to withstand the sun exposure of the Apennine pastures
Use: second course

Classification: PAT
Category: seasoning
Area: regional
Periodicity: available all the year
How: giblets are cooked with extravirgin olive oil, wine, vinegar, sage, resemary, garlic, onion, juniper berries, black pepper, capers and lemon peel. After that, everything is minced to make a paste
Use: starters

Classification: PAT
Category: seasoning
Area: regional
Periodicity: available all the year
How: pitted olives paste, extra virgin olive oil, salt
Use: starters

Classification: DOC
Category: wine
Production area: Assisi and Spello
Periodicity: September
Variety and use:

• White: for aperitifs or meals.
• Grechetto: for fish dishes.
• Red: for game and more complex dishes.
• Rosato: for stews or pasta with vegetables.
• Novello: for cheese, cured meats and chestnuts.

Classification: DOC
Category: wine
Production area: San Giustino, Cisterna, Città di Castello, Monte Santa Maria Tiberina, Montone, Umbertide, Gubbio, Perugia
Periodicity: September
Variety and use:

• White: for delicate first courses, lake and river fish and fresh cheese.
• Red and Rosé: with vegetable soup, risotto, roast chicken.

Classification: DOC
Category: wine
Production area: the foothills of Amerini
Periodicity: September
Variety and use:

• Red: for pasta with meat sauces, grilled meat and medium-aged cheese.
• Novello: for first regional dishes, cold cuts and preparations of lake fish.
• Rosato: risotto with black truffle, spelt soup, umbricelli with pork sauce.
• Red Superior: for braised wild boar, venison.
• Malvasia: for lean appetizers, ravioli with ricotta, herb omelettes.

Classification: DOC
Category: wine
Production area: hills around Lake Trasimeno
Periodicity: September
Variety and use:

• White: for fish dishes.
• Red: for roasts, game and cheese.

Classification: DOC
Category: wine
Production area: hills around Martani Mountains
Periodicity: September
Variety and use:

• Trebbiano: for pasta with fish sauce, chicken salad, fried vegetables.
• Grechetto: with hot appetizers and first courses of the regional cuisine, such as rigatoni alla norcina.
• Sangiovese and Sangiovese Riserva: with baked pasta, polenta with ribs, Umbrian porchetta and cheese.

Classification: DOC
Category: wine
Production area: Perugia, Deruta, Marsciano, Fratta Todina, Monte Castello Vibio, Piegaro, San Venanzo
Periodicity: September
Variety and use:

• White: for rice soup with chicken livers, omelette with sausage and fresh cheese.
• Red: for first courses with meat sauce, roasted poultry, beans with pork rind.
• Rosato: savory shellfish, pies, fettuccine alla romana and medium-aged cheese.

Classification: DOC
Category: wine
Production area: Baschi e Orvieto, Colonnetta di Prodo, Corbara, Fossatello, Prodo and Titignano
Periodicity: September
Use: baked pasta, stringozzi, hard paste cheese, cured meats

Classification: DOC
Category: wine
Production area: Montefalco, Bevagna, Gualdo Cattaneo, Castel Ritaldi e Giano dell'Umbria
Periodicity: September
Use: stewed pork or lamb, grilled or braised red meats, game and spicy pecorino.

Classification: DOC
Category: wine
Production area: Orvieto, Allerona, Alviano, Baschi, Castel Viscardo, Ficulle, Guardea, Montecchio, Fabbro, Montegabbione, Monteleone d'Orvieto, Porano.
Periodicity: September
Variety and use:

• Dry: it's good for aperitifs and for vegetable soup without tomatoes. It's good for first courses, even with fish. Very suitable for seconds of boiled or roasted fish, white meats, chicken galantine, boiled or fried vegetables.
• Sweet and Lovable: they find their best fit with dishes based on liver, with tasty and slightly spicy cheese, including pecorino cheese, and fruit salads.
• Sweet: it's a meditation wine or it accompanies foie gras -both fresh and in patées- fermented or goat cheese, dry biscuits with hazelnuts or almonds, sweets without cream and chocolate.

Classification: DOC
Category: wine
Production area: Allerona, Alviano, Baschi, Castel Giorgio, Castel Viscardo, Fabro, Ficulle, Guardea, Montecchio, Montegabbione, Monteleone d'Orvieto, Orvieto, Porano and San Venanzo
Periodicity: September
Variety and use:

• Aleatico: roast and cured meats.
• Cabernet: with game, hard paste cheese, dry pasta, cured meats.
• Canaiolo: with pheasant, hard paste cheese, baked pasta, cured meats.
• Ciliegiolo: with lamb ribs, rice with beans, cured meats.
• Merlot: with ossobuco, cured meats, tagliatelle alla bolognese.
• Pinot Noir: roasted white meat, game, hard paste cheese.
• Sangiovese: kid, baked pasta, cured meats.

Classification: DOCG
Category: wine
Production area: Montefalco, Bevagna, Gualdo Cattaneo, Castel Ritaldi and Giano dell'Umbria
Periodicity: September
Use: Sagrantino Passito has to be drunk with sweet unleavened dough, especially baked pastries, tarts with blackberries or other red fruit jams. Aged, should be drunk as a sipping wine or accompanied to a very spicy pecorino cheese. The dry one is combined with roasts, game and hard cheese

Classification: DOCG
Category: wine
Production area: area of Torgiano, excluding alluvial soils along the rivers Tiber and Chiascio, as well as the fields in the valley and the ditches on the north side of Brufa hillside
Periodicity: September
Use: for roasted white and red meat, poultry, game and aged cheese

Classification: DOC
Category: wine
Production area: Torgiano
Periodicity: September
Variety and use:

• Torgiano White: for lean appetizers, spelt soup, noodles with shrimp and baked fish.
• Torgiano Red: for mixed fried, porchetta of Perugia, rabbit chasseur and metured cheese.
• Torgiano Rosato: for hot appetizers, omelets with cheese and vegetables, cured meats, and vegetable soups.
• Chardonnay Torgiano: for cold appetizers, boiled fish and passatelli soup.
• Pinot Grigio Torgiano: for vegetables au gratin, boiled fish, grilled white meats, creamy cheese.
• Riesling Italico Torgiano: for lean appetizers, baked or boiled fish, spaghetti with clams and fresh cheese.
• Torgiano Cabernet Sauvignon: for roasted meat, risotto with meat sauce and cheese.
• Torgiano Pinot Noir: for grilled white meats, roasted pigeon and rabbit stew.
• Torgiano Spumante: for appetizers, boiled fish and pasta dishes.