The delicious prized white truffle, prized black truffle, and summer black truffle (Scorzone) are typical products of our region\u2014and absolutely unmissable in any culinary experience here. The local Truffle Fair,<\/strong> held between late October and early November<\/strong>, is the perfect occasion to buy excellent truffles, along with other local specialties such as cured meats, cheeses, olive oil, honey, meats, and sweets.
\nEvery restaurant includes at least one truffle-based dish on the menu\u2014from classic tagliatelle to frittatas, as well as creative reinterpretations like vegetable and cheese flans and other gourmet treats.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
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Tagliatelle with white truffle<\/h3><\/div><\/div>
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![](\"https:\/\/www.ilikegubbio.com\/wp-content\/uploads\/2024\/04\/Tagliatelle-Tartufo-Bianco.jpg\" "\\"Tagliatelle")
<\/span><\/div><\/div><\/div>Remember that truffle is delicate and should be handled with care. Not everyone knows that it must be cleaned with a small brush using very little water. Gently remove the soil and use the proper tool to slice it into thin shavings. Cook tagliatelle\u2014preferably homemade or fresh pasta. Meanwhile, melt some butter in a wide pan. Grate a little of your truffle into the butter to infuse it with aroma, then add some Parmesan cheese, stirring gently over low heat until you get a creamy texture. Once the tagliatelle is cooked, toss it in the sauce and add a bit more Parmesan. Plate and serve, offering your guests fresh truffle to shave over their dish according to taste.<\/p>\n<\/div><\/div><\/div>
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Crescia<\/h3><\/div><\/div>
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<\/span><\/div><\/div><\/div>The crescia of Gubbio has ancient origins. There is documentation dating all the way back to 1900 BC about this food and how it was prepared. Fascinating, if you think about it. After all, it\u2019s one of those simple foods that never go out of style\u2014constantly reinvented with new recipes, modern ways of serving, and creative fillings.<\/p>\n<\/div><\/div><\/div>
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Crescia with fricc\u00f2<\/h3><\/div><\/div>
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<\/span><\/div><\/div><\/div>If you don\u2019t have a fireplace, let\u2019s be clear\u2014it\u2019ll still turn out great.Traditionally, you\u2019d need a cast-iron “panaro”, but if you don\u2019t have one, a good non-stick pan with a thick bottom will do just fine. The dough is simple and inexpensive. For a crescia that serves six people, you\u2019ll need: half a kilo of flour, a pinch of salt, a tablespoon of baking soda (or instant yeast), and enough water to knead the dough. Mix all the ingredients until you get a soft dough, roll it out into a flat shape (you can choose the thickness, but don\u2019t make it too thin), and cook it on the preheated “panaro” (or pan) over the flame.<\/p>\n
If you do have a fireplace, heat the “panaro” over the embers, lay the crescia on it, and prick it with a fork.
\nWhen the side in contact with the pan looks cooked, flip it and cover it with ash and embers. Keep an eye on it\u2014it cooks quickly and can easily burn.<\/p>\n
Meanwhile, you\u2019ll have prepared the “fricc\u00f2<\/em>“, a traditional meat stew. It can be made with just chicken, or with a mix of chicken, rabbit, and lamb. Cut the meat into pieces, brown it with olive oil and garlic, then continue cooking over low heat with white wine, seasoning with salt and pepper. Add a bit of finely chopped rosemary, cover, and if needed, add some broth or water as it cooks. When it\u2019s almost done, add a little tomato passata and simmer until the meat is fully cooked and tender.<\/p>\nReal “fricc\u00f2<\/em>” from Gubbio doesn\u2019t need much tomato\u2014so don\u2019t overdo it. Now comes the brilliant idea: put the “fricc\u00f2<\/em>” together with the crescia and enjoy.
\nA tasty side of saut\u00e9ed chicory in olive oil adds the perfect finishing touch to this beloved dish from Eugubian tradition.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
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Wines<\/h3><\/div><\/div>
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<\/span><\/div><\/div><\/div>Gubbio is experiencing a period of strong growth in high-quality local wine production, thanks to the efforts of new wineries and dynamic young producers who are embracing both traditional and innovative viticulture\u2014including organic methods. Some small businesses focus on limited productions from high-altitude vineyards, while more established wineries are rediscovering ancient native grape varieties. There\u2019s a real buzz in the air, and it\u2019s truly raising the quality of local wines, which can now be enjoyed and purchased in restaurants, wine shops, and directly from producers.<\/p>\n<\/div><\/div><\/div>
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A traditional Liqueur: Monte Ingino<\/h3><\/div><\/div>
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<\/span><\/div><\/div><\/div>An excellent herbal digestif made with wild herbs that grow naturally on the slopes of Mount Ingino, enriched with saffron, which gives it its distinctive yellow color. It also stands out for its Art Nouveau\u2013style bottle.<\/p>\n<\/div><\/div><\/div>
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Ciambelotto<\/h3><\/div><\/div>
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<\/span><\/div><\/div><\/div>It\u2019s a simple, classic cake that on the day of the Festa dei Ceri is often dipped in wine\u2014to give the ceraioli an extra boost of energy. Here are the ingredients for a ciambelotto<\/em> big enough to serve ten to fifteen people: 400 g of all-purpose flour, 300 g of granulated sugar, 4 eggs, 150 g of extra virgin olive oil, 200 ml of whole milk, the grated zest of one lemon, 20 g of baking powder, plus butter and flour for greasing the pan.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
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Norcineria<\/h3><\/div><\/div>
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<\/span><\/div><\/div><\/div>It\u2019s in private homes that the gastronomic memory of families and neighborhoods lives on: norcineria reigns supreme, with liver sausages (mazzafegati) flavored with orange, coppa, classic sausages, and all kinds of cured meats. Here, the tradition of pork butchering is still alive\u2014a major winter celebration and a time for gathering together. If you\u2019re not lucky enough to know someone who\u2019ll invite you into their home, don\u2019t worry: local restaurants offer generous appetizers with cured meats and bruschette.
\nSome trattorias and osterias also serve brustengo<\/em>, a typical fried flatbread from this area, alongside the cold cuts.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
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Brustengo<\/h3><\/div><\/div>
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<\/span><\/div><\/div><\/div>It\u2019s super easy. Mix flour, just enough water, and a pinch of salt to make the batter. If you like, you can add some finely chopped rosemary, but that\u2019s optional. The consistency should be neither too runny nor too thick.
\nPour it into the pan with a ladle to form a sort of disc and fry it in plenty of oil (preferably olive oil). Serve it hot. It goes well with everything\u2014from cheese to grilled vegetables, and of course, prosciutto.<\/p>\n<\/div><\/div><\/div>
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