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October/November 202 2 XIV MAGAZINE Other Trippini desserts are the cannolo filled with white chocolate mousse , served on a cherry puree and, in autumn, the chestnut, rosemary and dark chocolate mousse . ________________________________ BOX The Chef ’s Delicacies My cuisine is Umbrian and my dishes respect the local culinary tradition, but have a modern touch, always giving importance to the product but daring with the combinations, here are some examples: FIRST course - Ravioli filled with pecorino cheese, liver pâté and castagnaccio, I use the latter to counteract the savouriness of the pecorino and the bitterness of the livers. SECONDS - Piglet with mandarin puree and radicchio, and Lamb with roasted seed cream and truffle. DESSERT - Grandma’s snack, bread soaked in orange with oil ice cream on top. __________________________________ AT PAGE 50 PRODUCTS Prosciutto di Norcia PGI Considered the flagship of local production. It is made from some large parts of the pig, which are first trimmed and shaped into a pear shape, then dry-salted with cooking salt for about three weeks. It is then desalted and seasoned with pepper and other flavourings. This is then followed by a drying period of around two and a half months, then smoked. To protect the parts not covered by the rind, the pieces are massaged with a mixture of lard and flour (sugnatura). After a long curing period, the ham is ready to be marketed in pieces of at least 8.5 kilograms. Umbria PDO Extra Virgin Olive Oil The designation Umbria PDO Extra Virgin Olive Oil includes 5 geographical areas of the region: Colli Amerini, Colli Assisi- Spoleto, Colli Martani, Colli Orvietani and Colli del Trasimeno. The colour of Umbria PDO Extra Virgin Olive Oil is between green and yellow; the aroma has hints of fresh olives, herbaceous and vegetal and its intensity varies depending on the sub-area of production; the flavour is fruity with bitter and spicy notes, whose intensity varies depending on the area of production. The olives must be harvested by 15 January and, after cleaning, must be pressed no later than two days after picking. Lentils of Castelluccio di Norcia PGI Called Lénta by the inhabitants of Castelluccio. Its use is very ancient. Some of its seeds have been found in Neolithic tombs dating back to 3000 BC. An annual plant belonging to the leguminous family, it is sown when the snowpack has completely melted. It flowers between May and August and is harvested towards the end of July and the beginning of August. Its unmistakable flavour, very small size, resistance to pests and exclusively organic cultivation make it a much sought-af ter product today. __________________________________ AT PAGE 52 RECIPES __________________________________ RECIPE Umbricelli alla Norcina The first course that best represents Umbria. Anyone would make it with penne but in this land it is a must with umbricelli , a kind of large dried spaghetti without eggs also called strangozzi . The Umbrian