The agrifood industry is the ultimate heritage of Umbria, which is characterised by the presence of wineries, oil mills, farms.

About 70% of total culinary production is comprised of extra virgin olive oil and wine production in particular. The products that complete the range of Umbrian agrifood are truffles, lentils from Castelluccio, cheeses, meats, pork products, the Lake Trasimeno bean, Cannara onions, black celery of Trevi, Monteleone spelt, trout, bread and pasta, saffron and honey.

Geophysical characteristics and production methods create high quality wine and extra virgin olive oil production, promoting the interest and attention of foreign markets in agrifood products from Umbria.

The micro-small dimension that characterises agrifood companies in our area provides them with a strength in relation to knowledge of their products and their ability to achieve high quality productions.

The historical culinary tradition that boasts olive oil makes it one of the most typical and distinguishing components of the Mediterranean diet, which is increasingly considered around the world as a model diet; numerous studies have in fact highlighted the precious properties that extra virgin olive oil possesses and the effects it has on human health.

The Umbrian Valley, immersed in the "green heart of Italy" is the place where the olive tree reaches it utmost potential.

For the culinary traditions and the everyday habits of the Umbrian people, oil represents the best that the regional cuisine has to offer, which is composed of simple and tasty dishes.

Umbrian oil is considered one of the most renowned in the world, its organoleptic and qualitative features are recognised by DOP certifications (protected destination of origin).

The five DOP zones found in the region (Colli del Trasimeno / the Hills of the Trasimeno Lake, Colli Orvietani / the Hills of Orvieto, Colli Amerini - Valnerina / the Hills of Amelia- Valnerina, Colli Assisi   - Spoleto / the Hills of Assisi – Spoleto, and Colli Martani / the Hills of Massa Martana) take us across an itinerary with the overall goal of developing and promoting a territory of unparalleled distinction.

Umbria is considered by many to be the "Burgundy of Italy". It is the undisputed home of historic and celebrated wines. The excellence of Umbrian wines is due to many factors: the hilly terrain favouring exposure to the sun, the richness of the waters, the continental but mild climate, the structure of the soil, mainly clay-chalky, particularly suited for wine production. Since ancient times these very favourable conditions have led the inhabitants of the region to focus on growing grapes and producing wine.

The modern development of oenology and viticulture in Umbria began in the '60s leading to, in 1968, the first and great prestigious achievement of obtaining the first recognised Umbrian DOC in Torgiano, the success of which was consecrated in 1990 with the recognition of the first Umbrian DOCG, attributed to Torgiano Rosso Riserva.

Umbria has a rich heritage of indigenous grapes, both white and red. Among the white grapes we have Grechetto in the forefront, a native grape used to produce interesting white wines, either pure or blended with other grapes. Among the other white grapes: White Malvasia, Trebbiano Toscano, Verdello, Canaiolo Bianco and Procanico.

The most important red grape, used to produce the most representative wines of the entire region, is the Sagrantino. Among the other red grapes: Sangiovese, Ciliegiolo, Canaiolo Nero, Montepulciano, Barbera and Gamay.

Umbria also has so-called "international" grapes such as Chardonnay, Sauvignon Blanc, Pinot Blanc and Riesling for the white grapes, as well as Merlot, Cabernet Sauvignon, Pinot Noir and Cabernet Franc, for red grapes.

The Classification of the Wines of Umbria

There are two recognised DOCG in Umbria: Torgiano Rosso Riserva and Sagrantino di Montefalco, both red wines considered among the most important examples of the region.

The areas recognised by the current quality system for the production of DOC wines, however, are 12, namely: Assisi, Colli Altotiberini, Colli Amerini, Colli del Trasimeno, Colli Martani, Colli Perugini, Lago di Corbara, Montefalco, Orvieto, Rosso Orvietano, Todi and Forgiano.

Umbria, with its gentle rolling hills covered predominantly by woods, is considered "truffle land".

As few people know, this product is available year-round and is able to satisfy the most refined gourmets with its fine taste, scent and texture.

Botanically speaking it is a Tuber, but has nothing to do with potatoes and so forth; it is rather a close relative of porcini and field mushrooms, though it has a globular shape and very different internal structure.

Known and appreciated since ancient times, the truffle has been associated with particular beliefs for centuries. Its nature and appearance seemed mysterious and numerous legends animated the ancient civilisations in an attempt to shed light on its origin.

The Babylonians sought it in the sands of the eastern deserts; Greeks and Romans were such admirers of it that they attributed divine qualities to it.

More far-sighted was the observation of Pliny the Elder in his Naturalis Historia, defining it as "plants which grow but cannot be reproduced from seed".

Its reputation in the meantime, knew no bounds and with the passing of time its reputation as prince of the table was consolidated to the point of becoming a key experience.

La storia di questo prezioso legume è antichissima. È coltivato da sempre sui piani carsici di Castelluccio, all’interno del Parco Nazionale dei Monti Sibillini, ad un’altezza di circa 1.500 metri.

La quantità prodotta in media all’anno è limitata. Questo la rende un prodotto di nicchia.

Grazie alle condizioni climatiche piuttosto rigide in cui nasce, la lenticchia di Castelluccio è l’unico legume che non ha bisogno di essere trattato per la conservazione perché non è attaccata dal tonchio, insetto le cui larve si nutrono dei legumi.

La lenticchia di Castelluccio possiede delle notevoli qualità nutritive: tutte le sue proteine, vitamine, fibre e sali minerali a rendono ottima per chi necessita di una dieta ricca di ferro, potassio e fosforo, povera di grassi e molto nutritiva. Un’altra caratteristica importante della lenticchia di Castelluccio è la buccia sottile e tenera che consente direttamente la cottura senza ammollo, riducendo notevolmente tempi di preparazione.

The roveja is a small legume like a pea, with a coloured seed ranging from dark green to brown, grey. In past centuries it was grown throughout the Umbria-Marche Apennines, in particular on the Sibillini Mountains, where fields were also found at high altitudes: the roveja is also resistant to low temperatures, it is grown in spring-summer and does not require much water. It also grows spontaneously, along slopes and meadows, but in past centuries it was the main form of sustenance for Sibillini shepherds and farmers with other peasant legumes such as lentils, grass pea, beans. Very low in fat. 
The Presidium involves four small producers from Civita di Cascia who have recovered the ancient seed and want to raise awareness on this legume and involve other farmers who currently produce it for their own consumption.

Alla base c'è la tradizione contadina, la cucina povera di campagna, i prodotti della terra e quelli della fattoria, all'origine c'è l'allevamento di bestiame tra i verdi pascoli di queste colline, le transumanze sui crinali appenninici e il fuoco a legna su cui venivano adagiati i pentoloni di rame dentro cui si trasformava il latte in formaggio.

All'inizio c'è l'odore della paglia secca e della vinaccia, l'essenza di mosto e il profumo della mungitura, l'umido delle cantine e l'aria fresca del mattinoche penetra la vegetazione ed è vitale rugiada per i raccolti. Tra le luci e le ombre di queste ambientazioni bucoliche e montanare prendono vita i prodotti dell'enogastronomia umbra. E sono prosciutti, salami, formaggi, primizie che dai monti alle valli trattengono le forme grezze della manualità contadina e le essenze domestiche di una tradizione arcaica, ruspante e genuina. E così che nascono le norcinerie, i salumi e le prelibatezze del circondario di Norcia che hanno attraversato i continenti pur conservando una tipicità inalterata.

Gli allevamenti umbri sono stati generosi di salubrità, eccellenti nella qualità delle carni, fedeli nella conservazione delle pratiche di lavorazione a cui spetta il compito di tramandare, tra le generazioni, il sapore autentico della tradizione enogastronomica umbra. Così dagli antipasti ai noti primi piatti realizzati con la pasta fatta in casa e i ragù di carne nostrana, dai secondi di carne arricchiti di verdure e legumi delle nostre campagne, fino ai dessert di frutta, ai vinie e alle grappe è un campionario di colori e sapori variegati, accomunati però dall'unico marchio: il made in Umbria.

Promotional Programme 2015