The Marche countryside is very picturesque, a mosaic of hills perfectly manicured, dotted with fields of young sunflowers, wheat and bright red poppies. As we leave the Adriatic coast and near Umbria, the Apennines surround us and deep green valleys follow us. The tall cypresses, symbol of the Umbrian and Tuscan landscape intermingle with deep woods of evergreens and deciduous trees. The silver olive trees cover the rocky hillsides while linear vineyards the other. The roadside and mountainsides are brightened by ginestre, the yellow, scented blossoms of the “broom” bushes. Coloured wildflowers intermingle with grasses. It feels good to be home! We decide to stop for lunch in Trevi, the olive oil capital, and enjoy traditional bruschetta , spezzatino di cinghiale (wild boar stew), and truffled strangozzi (homemade long pasta with black truffe). All the genuine flavors and aromas confirm that Umbria’s foods are among my very favourites! Try Something Extraordinary! Bruschetta with black truffle is a tasty, typical appetizer from Umbria. The preparation is quick and will satisfy the discerning palate.
Prep Time: 5 min • Cook Time: 5 min • Total Time:10 min
- 4 slices of country bread
- 100 g black truffle
- 4 tbs extra virgin olive oil
- 1 whole garlic clove
- salt to taste
- toast bread on both sides
- grate truffle
- cook garlic in oil in small pan until golden in colour
- remove garlic and add truffle and salt
- mix and remove from heat-DO NOT COOK
- spread over toasted bread
- Instead of whole truffle, use truffle sauce (salsa tartufata)
- Enjoy the tastes of Umbria in your own home-
- Extra virgin olive oil
- Truffle sauce
- Black truffle
All available at MY MOTHER’S PLACE- open Tuesday to Saturday from 11:00 to 6:00, Sunday from 11:00 to 3:00.
Until then – Buon Appetito, Arrivederci A Presto!