Against the massification of taste, a small group of Umbrian producers in the Trasimeno Area has recently rediscovered and preserved ancient flavors linked to local food tradition and culture. 

The products are typical of the ancient Umbrian rural traditions: 

– Lake Trasimeno bean (legume) 

– Mazzafegato (cured meat) 

– Smoked Vin Santo 

– Fava Cottora (legume) 

– Roveja (legume) 

– Black celery (vegetable) 

– Broccoli del Trasimeno (vegetable) 

With the Rural Development Program for Umbria it has been possible to create economic agreements for the supply chain where, in addition to encouraging the sale and consumption of these products, it has been possible to create a circular scheme for the recovery and reuse of by-products and waste: stalks, leaves, pods, residues from pork processing, pomace, prunings and other residual material. 

All the end-of-cultivation and processing material has found the following uses: 

– Compost to fertilize the soil 

– Mulching material 

– Material for making handicrafts 

– Material to produce heat and energy 

– Material for the production of livestock feed (fish, small farm animals)

 

FAGIOLINA DEL TRASIMENO 

Ancient legume of the basin of Lake Trasimeno, small and oval bean that can be of various colors: from cream to black passing through salmon and all shades of brown, even mottled. It spread thanks to the Etruscans.  

 

ROVEJA

Similar to peas but with a pod that, at first green in color, takes on dark purple tones when ripe, the fresh legume is green, with shades of gray, and is harvested between the end of July and the beginning of August. It is brown in color, on the other hand, when dried and in this case it is available all year round. 

 

MAZZAFEGATO

Mazzafegato Umbro, whose name literally means “liver killer”, is a typical cured meat of the regional gastronomic tradition, produced in particular in the area of the municipalities of Gualdo Tadino, Spoleto, Orvieto and Gubbio.

 

BROCCOLETTI

The “brocoletti del lago” are grown in the sandy soils adjacent to Lake Trasimeno, in particular in the area that involves the municipalities of Magione, Passignano sul Trasimeno, Tuoro sul Trasimeno, Castiglione del Lago and Panicale. The brocoletti (or camette) are the shoots that the turnip plant emits numerous if it is topped before the flower blooms and which, after being boiled and sautéed in a pan with oil and garlic, are appreciated for their delicate bitter taste.  

 

VINSANTO

Tuscan vin santo (or vinsanto) is a wine produced from grapes left to dry after harvesting (see raisin wine). Vin santo is often paired with dessert. This traditional Tuscan and Umbrian drink is made with Trebbiano and Malvasia grapes. It is often a sweet wine. It can also be produced with Sangiovese grapes and in this case we speak of vinsanto occhio di pernice.

 

SEDANO NERO

It is an exceptionally long celery, reaching up to 1 meter, which, if left to grow freely, tends to develop a very dark green color, earning it the nickname “nero.”
To prevent it from turning dark—black, in fact—and becoming tough, it is gradually covered with soil as it grows. A few weeks before harvesting, which takes place in October and November, the celery is wrapped by hand with paper. This process helps it grow taller, and the stalks take on a lighter color and a more tender texture.

 

(Written by Paolo Burini)