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Atlas of Taste

Atlas of Taste

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Just as a person is more familiar to us after having shared a meal, thus a territory is better understood when we search for local products and enjoy typical dishes in their places of origin where the traditional recipes are preserved and renewed.
Dishes with the same basic ingredients (olive oil, legumes, garlic, onion, fresh herbs, pork, chicken, eggs) are made throughout the territory, yet with different names and different secondary ingredients: the various dishes are the kaleidoscope of what we produce.
The list may seem limited in quantity but it is a guarantee of quality and seasonal freshness.
The Terni province countryside is impressive because of the variety of morphological elements that arouse curiosity about a land where what is produced has the flavour of its history, a masterly blend of nature and culture.
The prevalence of calcareous hills covered with woods, streams, basins and springs, clayey terrain, and the Mediterranean climate are the right conditions for developing a deep-rooted rural environment and a renewed source of wealth.
The products from livestock breeding and crops are the tangible, tasty forms of a widespread memory repository made from stratified knowledge of the processing, ageing and preservation procedures.
The shape of the territory has directed the agricultural choices, the seasonal harvest of herbs and spontaneous fruits and the work connected to making the most of natural resources.
There are still obvious signs of crops that formed the cultures, leading to identifying a place and its inhabitants with their prevalent work.
The basket of the area contains products with the pure taste and authentic flavour of simplicity where one recognises the fragrances and magic of the land they come from.
The hills and dales covered in olive groves yield a fragrant, fruity, very low acid DOP (PDO Protected Designation of Origin) extra virgin olive oil while the rows of vines outlining the hillsides give their best to DOC and IGT (TGI Typical Geographical Indication) wines and in superior quality products such as late harvesting, muffato, passito and sparkling wines.
The hilly and mountain pastures feed cattle for the production of prized Chianina IGP (PGI Protected Geographical Indication) beef and sheep for the production of meat and cheese; the production and consumption of pork meats are the most widespread of a typically Apennine food tradition, the skilful transformation into cold cuts having been invented in Umbria.
In the cities and in the villages one smells daily the fragrance of freshly baked bread that is enriched with the aromas of seasonal and ritual foods such as the pizza di Pasqua (Easter cake), panpepato (cake flavoured with spices, honey, almonds, orange peel and candied citron), biscuits with must; and more, with good types of flour even a simple dough made with water becomes a substantial, tasty homemade pasta.
Farming cereal and legume crops is supported by terrain that holds water; springs of particularly light waters make this primary element an important industry.
The widespread mantle of woods protects wild boar, favours mushrooms and hides one of the treasures of this soil: the white and black truffle, the prince of the most refined food. Spontaneous flora offers its essences for herb liqueurs prepared with the alchemy of age-old recipes.