Umbricelli alla Norcina: A rustic and flavorful long, fresh pasta dish made with fresh sausage, cream, and truffle. This dish is a celebration of the bold and traditional flavors of Umbria.
Pasta with Umbrian Ragù: Similar to the classic Bolognese ragù, this Umbrian version is made with a mix of veal and pork, tomatoes, carrots, and celery, slowly cooked to create a thick, rich sauce.
Cappelletti in Broth: Similar to classic tortellini, these Umbrian cappelletti are filled with meat and sometimes cheese, served in a warm and aromatic broth.
Gnocchi alla Spoletina: These Umbrian potato gnocchi are made with potatoes and flour, often served with a light sauce made of fresh tomatoes, basil, and extra virgin olive oil.
Cicerchia and Farro Soup: A rustic soup made with cicerchia and farro, two traditional legumes from Umbria, enriched with seasonal vegetables and aromatic herbs.

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Umbrian Norcineria is renowned for its production of high-quality cured meats and sausages, thanks to artisanal techniques passed down through generations. Here are some of the typical products from Umbrian Norcineria:

Norcina Sausage: This fresh sausage is made from finely ground pork, seasoned with garlic, black pepper, chili, and other spices. It is slowly dried and cured to develop a rich and intense flavor.
Ciauscolo: A typical Umbrian salami, Ciauscolo is a spreadable sausage made from finely ground pork, pork fat, red wine, and spices. It is aged in a natural casing and has a soft texture and delicate flavor.
Capocollo: Made from the neck of the pig, this cured meat is salted, peppered, and aged. It has a firm texture and a delicate flavor enhanced by slow curing.
Prosciutto di Norcia: One of the most celebrated products of Norcineria, Prosciutto di Norcia is made from selected pork legs, salted and aged for several months. It has a sweet and delicate flavor, enriched by the mountain climate of the region.
Pancetta: Prepared from pork belly, pancetta is salted and aged to develop an intense, smoky flavor. It is often used as an ingredient in many traditional Umbrian dishes.

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The most representative meats in Umbrian cuisine are pork, lamb, and wild boar...

Marinated Lamb Chops: Carefully selected lamb chops, marinated with garlic and rosemary, grilled to perfection, and served with traditional Umbrian side dishes. This dish is tender and full of flavor.
Roast Pork: Succulent pork seasoned with garlic, rosemary, and spices, roasted until crispy on the outside and tender inside.
Wild Boar Stew: A hearty and flavorful dish made with chunks of wild boar, slow-cooked with tomatoes, red wine, herbs, and vegetables, resulting in a rich and tender stew.
Norcina-Style Rabbit: A delightful blend of Norcina cuisine and rabbit, this dish combines the flavors of Norcina sausage with rabbit meat, slowly braised until soft and succulent.

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The most commonly used vegetables in traditional Umbrian cuisine include Castelluccio lentils, beans, black cabbage, pumpkin, porcini mushrooms, peppers, and artichokes. Umbrian vegetarian dishes make the most of these local vegetables to create flavorful and nutritious meals. Some examples include:

Truffle Pasta: A simple pasta dish tossed with a rich truffle sauce, highlighting the deep flavor of truffles without the addition of meat.
Strangozzi with Umbrian Pesto: Strangozzi pasta dressed with a light and flavorful pesto made from walnuts, garlic, parsley, and extra virgin olive oil.
Lentil Soup: A hearty and nourishing soup made with Castelluccio lentils, vegetables, and herbs, perfect for cold days.
Ribollita: A rustic soup made with stale bread, beans, black cabbage, and other vegetables, slowly cooked to develop a rich and satisfying flavor.

Reservation: +39 075 5730202 | ristorante@sangallo.it