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Italian Culinary Road Trip: Perugia and Assisi

Italian Culinary Road Trip: Perugia and Assisi

Discover Italy through the eyes of a fine dining lover, start by visiting romantic Verona, Lake Garda and Mantua, and learn how to make one of their delicacies.

By FDL on

Perugia is nestled in the green Umbrian countryside is the beautiful city of Perugia perched on a hilltop 450 meters above sea level. Most of what you see in the city today is medieval, but underneath beats an ancient Ethruscan heart. Remains of the Etruscan civilisation can be found inside and outside the city walls, such as  the imposing Etrusvan Arch, the hypogeum of the Volumnus family, which is an underground tomb from 2 BC, or the ancient well that used to provide the city's water.

As you breathe in the heady scent of history, take a moment for a typical Umbrian treat, the Perugian flatbread. After your snacl, you'll be full of energy and ready to visit more of the city's marvels like the baroque churches, the Fontana Maggiore or the 13th century Palazzo dei Priori. Devour all the beautiful sights before returning to your hotel for a snooze: whi knew Perugia had so many architectural treasures in store.

Assisi is set right in the heart of central Italy. Here the majestic windows and palatial arches of the splendid Basilica of Saint Francis of Assisi seem to have stopped the hands of time and even the air is imbued with history and tradition.

This is Assis's secret: it has a uniquely peaceful atmosphere, despite the constant flow of worshippers who come to pay homage to Saint Franci, the patron saint of Italy. After visiting the Basilica, which has been recently restored after the devastating earthquake of 1997, call up your friends, sit on a wall and share a heavenly sweet slice of rocciata.

Recipe for Rocciata:

Rocciata from Assisi is traditional pastry that dates back centuries, and it's very easy to make at home. Take 250 g of flour, 50 g sugar, 100 ml water, 4 tablespoons of oil, and a pinch of salt and mix into a dough.

Leave the dough to rest for an hour. Next roll it out into a very fine layer and distribute 500 g of sliced apples, 100 g of raisins and 50 g of pine nuts over dough. Roll the dough until you get a tube-shaped parcel and press the ends together to seal them. Now bake in the oven at 180° C for 40 minutes.

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