The seven taverns in Perugia that (not) make only Testo – Italian Cuisine

The seven taverns in Perugia that (not) make only Testo

The Umbrian capital has never been so appreciated by foreigners as it is today. But it is not only beautiful: it allows many delicious stops in often suggestive taverns, where you can enjoy typical dishes. Starting from the cake to the text, which never fails …

Never had any doubts about the beauty of Umbria. But when they start hammering the foreign media, we obviously missed something. "The Telegraph", One of the oldest newspapers in the world, recently made a hymn to the greenest region of Italy with a very clear statement:"Why Umbria should be the first Italian destination to visit after the lockdowns. We quote without filters: "Twenty years ago much of Umbria was unknown to everyone, except for the most ardent Italophiles. A small landlocked region, it has been overshadowed by its larger neighbor, Tuscany. But Umbria has always had the ingredients to be popular. The same wonderful pastoral landscapes, some spectacular mountains; a dozen hill towns filled with superb art and architecture, countless sleepy and charming villages. And then extraordinary food and wine . It closes with a hymn to the cities of art and to Perugia, "big and crowded.

The City of Chocolate

With all due respect for the other capital Terni and the string of places that many Italians know with the spring trip to middle school or high school (Assisi, Spoleto, Todi …), we too have a soft spot for Perugia: one of those small, truly glocal capitals well before the term was born. Umbrian to the core and international not only thanks to tourism but to the University for Foreigners, which is about to celebrate its centenary from birth. Artisan at heart, but with industries of excellence, starting with the confectionery one. Not surprisingly, the City of Chocolate for the historical weight of Perugina and an event like Eurochocolate which this year should be held from 16 to 25 October. But, above all, it is a place with a harmonious medieval aspect with a historic center that is nice to walk through for a long time, without haste and stopping to look.

The starred are in the province

This ancient essence, respectful of the territory without being closed, but if anything engaging, means that Perugia is not a starred city. After all, in Umbria there are two: the very famous Vissani House in Baschi (Terni) e Vespasian in Norcia, home of the best cured meats in Central Italy and 100 kilometers from the chief town. Perugia is a village of taverns. Apart from the original The bad habit – who follows the territory and at the same time proposes his idea of ​​sushi – and a couple of good bistros (The Workshop is Anonymous society), the scene is all for the typicality told in often suggestive places like those of our very personal selection. Suggestions on the menu: homemade pasta such as umbricelli or ragu, meats of all kinds (from palombacci to perugina to lamb in a thousand recipes), dishes with black or white truffles depending on the season. And then a sea of ​​cake at the Testo, the alternative to bread: water, flour, baking soda and salt. It is cooked on a round cast iron plate called text, heir of the testum of the ancient Romans, or the brick tile where the focaccias were prepared. With cured meats (from Norcia, of course), cheeses, vegetables and meats it is the best.


One of the most elegant taverns in Central Italy, surrounded by a period residence. But don't expect exercises in style: here traditional recipes are reworked with class and an authorial touch, such as taglierini with white lamb ragu, lamb offal with cake al testo, stewed veal with radicchio and shallots.

I Birbi Osteria

In the historic center, a place of taste with exposed walls and vaults that immediately conquers. The Ciabattini family loves to lighten Umbrian dishes; and it does very well. Whether they are pici with black truffle or cod cooked in ashes. Good selection of desserts and cellar that invites you to spend well.

Another world

Convivial atmosphere and great hospitality in this local center that proudly defends the local cuisine. The house appetizer with cold cuts, Torta al testo and croutons is not to be missed. Then tagliatelle alla perugina or with truffles, carré of cinta and the proposals based on lamb, zabaglione foam.

At Eating Well

The sign reflects the experience, favored by a welcoming environment and housed in a fourteenth-century building. Almost all the raw materials are Umbrian and organic, the portions are abundant. A good route consists of the house appetizer, a taste of umbricelli and grilled meat. Competitive wine list.

Luce Restaurant

Two young chef-patrons with the right hand to interpret Umbrian cuisine at 360 °, without prejudices, but relying on great raw materials. In this way, you can taste a smoked tench tortello such as dark lamb with Sagrantino and agretti passito. Absolute creativity in desserts. The restaurant has a contemporary taste.


He did not conquer the Slow Food Chiocciolina by chance: there is great love for local products and the dishes are treated in detail, whether they are the simple fried silversides of Trasimeno or the refined baked pigeon. And the former conquer. The wine list is extensive and refined, with valid proposals also by the glass

Civic 25

Small and welcoming, two rooms and an open kitchen, a large quantity of bottles of (good) wine. Young people especially like this modern tavern which combines traditional classics with some innovative proposals, but always of an Italian style, such as pork livers with orange or meatballs in various recipes.

Carbonara monferrina with asparagus and toma cheese – Italian Cuisine

If you like variations on classic dishes, try the carbonara monferrina, a recipe that comes from Piedmont and will not leave you disappointed

Of bacon and egg there is only one, yes, but this dish is so loved that there are many interpretations. This is the case, for example, of the carbonara monferrina, typical Piedmontese dish that includes pancetta, gli asparagus, and cheese for an explosion of taste and freshness that is the envy of classic recipe of Roman carbonara.

There Preparation, like all those concerning carbonara, it is simple and very fast, ideal for a lunch or dinner to be organized at the last minute, but without ever giving up bring to the table a surprising first course.

carbonara monferrina recipe preparation ideas tips Italian cuisine

The recipe for Carbonara Monferrina

To prepare the Piedmontese carbonara you will need: 500 g of long pasta, 1 bunch of fresh or frozen asparagus, 50 g of toma, 2 egg yolks, 100 g of pork belly, 50 cl fresh cream, grated parmesan, butter, garlic, salt , pepper and extra virgin olive oil.


Let's start washing and cleaning the asparagus, depriving them of the hardest part and cutting them into slices. In a non-stick pan, a fried with butter (or extra virgin olive oil for those who want a lighter recipe), garlic and bacon cut and strips or cubes. When the bacon is golden, turn off the heat and remove the garlic.

In a large pot the water is then boiled and the pasta is thrown away.

Only at this point should the asparagus, a little salt and pepper and a little cooking water to cook them evenly. It only takes a few minutes (perhaps with a covered pan) to soften the asparagus.

In a separate bowl it is therefore necessary mix the cream with the toma cheese, add the egg yolks, two generous spoons of parmesan and a little pepper. When the pasta is al dente, the mixture with the cream and the toma must be added to the asparagus and bacon sautéed and, with the heat off, whisk all the ingredients for about twenty seconds.

There carbonara monferrina it is ready to be brought to the table. The advice is a final sprinkling of Parmesan and pepper for an even more decisive and tasty flavor.

How to use crab meat in cooking – Italian Cuisine

How to use crab meat in cooking

Crabmeat is a delicious but often little-known ingredient used in cooking. Here are some recipes that can give you an idea for excellent, slightly unusual dishes

With a strong taste, the crabmeat it is an ingredient that certainly stands out in any recipe. If you have never tried to use it, summer is the right time to experiment, cooking it in different variations, from appetizers to first courses, such aspotato, avocado and crabmeat salad or i garganelli with crab meat or, again, the crab balls.

The crab meat can be found already packaged in box, or you can extract it directly from the crustacean: for this maneuver it takes a little familiarity, but with our tutorial, which you can find in the gallery, it is not impossible. Here are some delicious recipes that include this ingredient.

Avocado caskets with crab meat

This is a truly original appetizer to open a dinner with. Get: 300 g of canned crab meat, 2 limes, 2 ripe avocados, 2 tablespoons of mayonnaise, white pepper, extra virgin olive oil and salt to taste. Do so: start with avocado: cut them in half, remove the core, peel them. Now in a bowl with the previously drained crab meat, add the lime juice, the spoons of mayonnaise and pepper, with a drop of extra virgin olive oil. Mix well and then fill the avocados.

Crab meat canapes

Canapes are always an excellent idea as an appetizer. For these canapes, you need: 300 g of crab meat (even canned is fine), 1 tablespoon of Sherry, 1 tablespoon of flour, 1 egg yolk, 250 g of cooking cream, 30 g of butter, slices of toast, salt and pepper qb. Do so: drain the crab meat and chop it coarsely, season with a spoonful of Sherry, salt and pepper and mix well. In a small pan, melt the butter, then removing it from the heat, add the flour and mix always in the same direction. Meanwhile, in a bowl, add the cream, the egg yolk and beat vigorously; then add the mixture to the one based on butter and flour, mixing with a hand whisk. Pass the mixture over the heat for a couple of minutes, stirring constantly, and then pour the thick sauce over the crab meat, mixing everything. Now take the slices of loaf bread, cut them into a triangle and toast them, then fill them with the mixture obtained.

Risotto with crab meat

This risotto can be aphrodisiac, so we recommend it for a romantic dinner. The doses are for two people. You need them: 120 gr of canned crab meat, 100 gr of cherry tomatoes, 160 gr of rice, ½ leek, 250 ml of vegetable broth, 1 clove of garlic, 1 knob of butter, ½ glass of sparkling wine, 1 tablespoon of mascarpone, salt, extra virgin olive oil and sweet paprika to taste. Do this: sauté the sliced ​​leek in a saucepan with the knob of butter. Then peel the tomatoes and cut them into chunks. In a separate pan, brown the garlic with the oil, the cherry tomatoes and the drained crabmeat. In the saucepan where you cooked the leeks, add the rice, toast it, then add the sparkling wine, then cover with the broth and cook. Season with salt. Before finishing cooking, add the crab meat with the cherry tomatoes to the risotto, stir in the mascarpone and add the paprika. Mix well so that all the ingredients are combined and serve hot.

Spaghetti with crab meat

A really fast first course, but rich in taste. You need them: 400 gr of spaghetti, 200 gr of canned crab meat, ½ glass of white wine, 150 ml of ready-made tomato sauce, 100 ml of cooking cream, 5 basil leaves, 4 tablespoons of extra virgin olive oil, salt and pepper as needed. Do so: in a pan, brown the drained and chopped crab meat with extra virgin olive oil, then blend with the wine and let the alcohol evaporate. At this point, add the tomato sauce and cream and mix. Season with salt and pepper. Meanwhile, boil the spaghetti. When the pasta it is al dente, finish cooking in the pan with the sauce, adding a ladle of cooking water. Let everything set well and serve hot, adding the basil leaves.

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