In the village of Alviano, the Visciarelli Festival has been held every year for the past 15 years, comprising four evenings where visitors can sample this simple yet delicious pasta with a variety of sauces.

These range from the classic tomato sauce to cacio e pepe and boscaiola.

In the picture you can see, they are served with a chilli sauce and were enjoyed at the Visciarelli Festival in Alviano.

Visciarelli

Recipe by Walter

0.0 from 0 votes

Course: Pasta, Prodotti tipiciCuisine: Umbria, AlvianoDifficulty: Bassa

Servings

4

servings

Prep time

45

minutes

Total time

45

minutes

Visciarelli are a type of pasta typical of the Amerino area in Umbria, made from flour and water.

Ingredients

• 400g plain flour

• 200g durum wheat semolina

• water

Preparazione

• Mix the plain flour and durum wheat semolina on a wooden work surface, forming a well in the centre.
• Pour a little water at a time into the centre of the dough, kneading until it becomes smooth and firm.
• Cover the dough with a tea towel and leave it to rest for 15 minutes.
• Take small pieces of dough and shape them into little snakes by rolling them between your fingertips and the palm of your hand

L'articolo Visciarelli proviene da Ricette Umbre.

Umbricelli are a type of handmade pasta, similar to spaghetti but wider, typical of southern Tuscany – where they are called pici – and of certain neighbouring areas of Umbria and Lazio, particularly Orvieto and the entire Paglia river valley, where they go by different names such as umbrichelli or tortorelli.

The traditional recipe calls for only water, flour and salt, with no eggs, although modern variations do include eggs.

The pasta is prepared by ‘appiciando’, that is, by pulling out each strand by hand.

Classic sauces include aglione sauce, rabbit’s liver sauce, game sauce, ‘alle briciole’, ‘cacio e pepe’ with Tuscan pecorino, and Chianti-style ragù.

There are local variations: in Montalcino they are called ‘pinci’ and made with coarse flour; in Anghiari they are known as ‘bringoli’; and in the Upper Valdarno they are called ‘lunghetti’, made with eggs and rolled out differently.

L'articolo Umbricelli proviene da Ricette Umbre.

Tagliatelle with black truffle

Recipe by Marinella

0.0 from 0 votes

Course: PrimiCuisine: Umbria, ItaliaDifficulty: Bassa

Porzioni

4

porzioni

Tempo di preparazione

15

minutes

Tempo di cottura

30

minutes

Tempo totale

45

minutes

Le tagliatelle al profumo di bosco sono un primo piatto della cucina umbra preparato con le tagliatelle, i funghi porcini, le acciughe e gli odori.

Ingredients

• 400 g di tagliatelle

• 300 gr. black truffle from Norcia

• white wine

• extra virgin olive oil

• garlic

• salt

Preparation

• Gently fry the garlic and grated truffle with a pinch of salt.
• Deglaze with some white wine, turning up the heat so that the alcohol evaporates.
• Leave to cook for about 10 minutes.
• Pour the sauce over the tagliatelle and add some shavings of fresh truffle.

L'articolo Tagliatelle with black truffle proviene da Ricette Umbre.

It is the traditional first course of the Narni area, served with a variety of sauces.

Manfricoli

Recipe by Walter

0.0 from 0 votes

Course: PrimiCuisine: Umbria, Italia, TerniDifficulty: Bassa

Porzioni

4

porzioni

Tempo di preparazione

30

minutes

Tempo di cottura

15

minutes

Tempo totale

45

minutes

Manfricoli, together with ciriole (Terni), picchittini (Ferentillo), picchiarelli (Sangemini and Acquasparta) and umbricelli (Narni and Orvieto, though here they are known as Umbrichelli), are the typical pasta of the province of Terni: similar to fettuccine, it is made from a mixture of water and flour, cooked al dente and served with simple yet flavourful sauces.
It is the traditional first course of the Narni area, served with a variety of sauces.

Ingredienti

• 400g of flour

• 50g of Umbrian PDO olive oil

• salt

Preparazione

• Knead 400 g of flour with 50 g of extra virgin olive oil, one egg and a pinch of salt until you have a soft, elastic dough
• After leaving the dough to rest for about half an hour, roll out the pastry with a rolling pin
• Cut the pasta into wide strips, which will be twisted around a small metal rod (similar to a wool needle)
• Leave them to stand for half an hour, then cook them in plenty of salted water
• The best sauce for ‘manfricoli’ is a simple sauce made with garlic, olive oil, chilli and chopped cherry tomatoes, sautéed in a frying pan for just 15 minutes
• If you like, you can also add some grated pecorino

Note

• [Fonte: http://www.provincia.terni.it/turismo/800/inglese800/gusto/ricette/manfricoli.html]
  [Fonte immagine: http://www.turismonarni.it/home.php?id=17&idElemento=25]

L'articolo Manfricoli proviene da Ricette Umbre.

Both ciriole and ‘sugo finto’ are two typical products and dishes of Umbrian cuisine.

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Ciriole al sugo finto

Recipe by Walter

0.0 from 0 votes

Course: PrimiCuisine: Umbria, ItaliaDifficulty: Bassa

Porzioni

4

porzioni

Tempo di preparazione

1

minute

Tempo di cottura

15

minutes

Tempo totale

16

minutes

Ciriole with ‘sugo finto’ are a typical first course in Umbrian cuisine, made with ciriole dressed with ‘sugo finto’, which is a sauce made solely from tomatoes.
Both ciriole and ‘sugo finto’ are two typical products and dishes of Umbrian cuisine.

Ingredients

• 320g of ciriole

• salt

• mock sauce

Preparation

• Bring the water to the boil in a saucepan
• When the water comes to the boil, add the ciriole and boil them for about 3 minutes
• Toss with the sauce

L'articolo Ciriole with ‘fake’ sauce proviene da Ricette Umbre.