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GASTRONOMY &
TYPICAL PRODUCTS
The mixture of three different cuisines (Tuscany, Umbria
and Romagna) makes the local cuisine very unique. The forests hold
the most precious and tasty ingredients such as the pore fungus,
the truffle and the berries. With the mushrooms you make "crostini"
and excellent first courses, the truffle makes the sausages more
tasty and can be used for grilled meat and first courses.
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Do
not miss the local cold cuts, such as the "soprassata" and
the "prosciutto", while the grilled meat will satisfy any
meat-lover. Among the soups we have to mention the so-called "centopelli"
which requires a long preparation with different kinds of meat. Also
try the "ribollita", a typical Florentine dish which in
the Valtiberina is even more tasty thanks to the fresh local vegetables.
Liver and sausages, boiled meat, pork rolls and cheeses such as the
ricotta, the pecorino and the raveggiolo are irresistible temptations
for gourmets. Typical for Sansepolcro is the so-called Ciaccia, a
fried or cooked bread which can be salty and filled with local cold
cuts or sweet. Among the desserts you have to try the creams, especially
in the summer when it is served with fresh beries. Also try the sweets
for Carnival such as the "castagnole" and the "pangiallo".
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