http://www.perugia.com/pgcom_magazine-en/gastronomy.htm Gastronomia a Perugia en Fri, 30 Jul 2010 11:30:33 GMT 240 http://www.perugia.com/pgcom_magazine-en/art-the-gastronomic-seasons-of-the-city-of-perugia-winter.htm Fri, 30 Jul 2010 11:30:33 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-the-gastronomic-seasons-of-the-city-of-perugia-autumn.htm Fri, 30 Jul 2010 11:30:33 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-the-gastronomic-seasons-of-the-city-of-perugia-summer.htm Fri, 30 Jul 2010 11:30:33 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-the-gastronomic-seasons-of-the-city-of-perugia-spring.htm Fri, 30 Jul 2010 11:30:33 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-torta-al-testo.htm Fri, 30 Jul 2010 11:30:33 GMT The Torta al testo is the most typical dish of Perugia which accompanies Perugian families since very long time and nowadays is still firmly at the top of the preferences judging by its constant presence on the table. It is a sort of "pizza", used mainly as alternative to bread, cooked on baking dish which was a kind of disk made of river pebbles knead with clay. This testo was heated on fire and used directly as hob for the torta. Currently the testo used for cooking our torta is made of ...]]> Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-st-costanzo-torcolo.htm Fri, 30 Jul 2010 11:30:33 GMT It is a typical cake of Perugia which is linked either traditionally or necessarily to the fest devoted to St. Costanzo, celebrated on the 29th January. Once upon a time the St.Costanzo torcolo was homemade during the rejoicings of Saint, now patisseries and confectioneries sell it throughout the year. Ingredients 500g flour 125g sugar 100g oil 75g candied citron (small pieces) 125g raisin 50g pine seeds 12g anise seeds 30g brewer's yeast salt Preparation...]]> Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-torciglione.htm Fri, 30 Jul 2010 11:30:33 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-strufoli.htm Fri, 30 Jul 2010 11:30:33 GMT Strufoli were the typical cake of Carnival in Perugia but very popular also in other areas of Umbria as for instance Gubbio, Todi and Città di Castello, even if they have different shapes and tastes according to the geographic area. Ingredients 8 eggs 8 coffee spoon of milk 8 tablespoon of extra-virgin olive oil 8 tablespoon of sugar 16 tablespoon of flour 1 small glass of mistral honey alkermes bicarbonate oil Preparation method Take all the...]]> Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-spit-pork-meat.htm Fri, 30 Jul 2010 11:30:33 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-sausages-polenta.htm Fri, 30 Jul 2010 11:30:33 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-truffle-polenta.htm Fri, 30 Jul 2010 11:30:33 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-pinoccate.htm Fri, 30 Jul 2010 11:30:33 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-pancotto.htm Fri, 30 Jul 2010 11:30:33 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-chickpeas-soup.htm Fri, 30 Jul 2010 11:30:33 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-lentils-with-sausages.htm Fri, 30 Jul 2010 11:30:33 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-spit-roasted-piece-of-pork-liver.htm Fri, 30 Jul 2010 11:30:33 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-beans-with-pork-rinds.htm Fri, 30 Jul 2010 11:30:33 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-cappelletti-cooked-in-broth.htm Fri, 30 Jul 2010 11:30:33 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-anise-biscuits.htm Fri, 30 Jul 2010 11:30:33 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-arvoltoli.htm Fri, 30 Jul 2010 11:30:34 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-stewed-eel.htm Fri, 30 Jul 2010 11:30:34 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-acquacotta-cooked water-with-dried-salted-cod.htm Fri, 30 Jul 2010 11:30:34 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-smulicata.htm Fri, 30 Jul 2010 11:30:34 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-pan-nociato-walnut-bread.htm Fri, 30 Jul 2010 11:30:34 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-sweet-maccheroni.htm Fri, 30 Jul 2010 11:30:34 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-imbrecciata.htm Fri, 30 Jul 2010 11:30:34 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-brustengolo.htm Fri, 30 Jul 2010 11:30:34 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-umbricelli.htm Fri, 30 Jul 2010 11:30:34 GMT Is a seasonal dish widespread throughout Umbria which assumes different names according to the different sites. They are similar to big spaghetti, known also in Tuscany where are named pici. They are known as bigoli in the territory of Gubbio and as strengozzi in the territory of Spoleto. Anyway according to the cut, they can have various shape and thickness. It is considered an universal dish suitable to every kind of palate and cooking, thanks to its extreme easiness to prepare it....]]> Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-tozzetti.htm Fri, 30 Jul 2010 11:30:34 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm http://www.perugia.com/pgcom_magazine-en/art-recipes-giblets-sauce.htm Fri, 30 Jul 2010 11:30:34 GMT Gastronomia http://www.perugia.com/pgcom_magazine/gastronomy.htm