The Umbrian Valley was once so rich in almons and hazeb-nuts that it is still remembered for the show of its trees in bloom. This abundance gave birth to recipes which have these fruits as main ingredients and which match very well typical liqueur wines.
Little gourmet pastries of soft almond paste, flavoured with pistachio and covered with a thin layer of toasted almonds.
Almond Tozzetti well known and enjoyed in central Italy, these cookies containing whole almonds go well with tea or a good Passito as dessert.
A simple, ancient Umbrian sweet bread, enriched with sultanas, to enjoy with a cup of tea at breakfast or as a dessert.
An unusual preparation of sugar, pine-seeds and cocoa, produced only in the province of Perugia, it is a typical winter sweet available until January. It not resemble any other kind of sweets and there is nothing like it on the market. It should certainly be tried.
PUFFED SPELT AND BISCUITS WITH BLACK TRUFFLE
two packets g. 500
Puffed spelt, fine milk chocolate and sugar, principle ingredients of these simple, pleasant, lightly flavoured nourishing biscuits. Black truflle of Norcia is delicious component for truffle biscuits.
An imaginative and delicious creation containing chocolate and pieces of black truffle. An absolute delight.
Pampepato is made with almonds, candied fruit, honey and grains of black pepper a pleasant combination of sweet and hot flavours to accompany and be eaten with a good Passito wine.
Pangiallo has a unique characteristic, the use of maize flour together with almonds, candied fruit and honey. The flavour is rich, delicate and reminiscent of simple, ancient Umbrian recipes.
Torrone a handmade, confectio- nery product of carefully selected ingredients, originally white and chocolate in slices of 2 x 240 gr.
g. 300 € 7,90
Panforte of confectionery with ingredients principal almonds and candied fruit, handmade produced the whole year with traditional methods.
A nougat of confectionery with filberts, cocoa and black truffle of Norcia, produced with handicraft method in Valnerina, it unites to the classical ingredients of the nougat the perfume and the taste of truffle.
Classical white Torrone sweete- ned with four types of honey, it contains no added sugar.
The chestnut, is of
great importance in the feeding, comparable to that of the integral
bread, it should enter our daily feeding thanks to the elevated
content of starchy substances that contains and of the good
quantities of proteins, vitamins and mineral salts. The chestnuts
can also be consumed raw, but they are more pleasant to the palate
if you boil or prepared as caldarroste.
Whole chestnuts prepared in the a little alcoholic liqueur, with the addition of natural aromas. They are soft and they are accompanied with ice creams and cold dessert, they are alone also good.
The pleasure to taste the chestnuts in every period of the year, preserved in the vase with their juice. They is a delicious dessert, excellent for the panna cotta, for the ice cream or alone with some cream. Closed they are preserved to room temperature, after open in the refrigerator.