Typical Umbrian products
Umbria boasts an excellent seeds culinary, which is manifested in all the products and traditional preparations of this region; the territory of Trasimene, as a middle ground between the regions of theUmbria and Toscana, is characterised by the presence of a series of excellent typical products, such as the bean of Trasimeno, Slow Food Presidium, fish of the lake, lake turnips, a particular type of winter vegetable similar to the Campanian friarello, all accompanied by the typical products of the regional territory: extra virgin olive oil, torta al testo, pork butchery, which not by chance boasts its best exponents in the nearby Norcia, cheeses accompanied by homemade jams, and meats, which here are still raised in compliance with peasant tradition.
As a farm The country house carries out a large garden in the beautiful season, which allows you to savour the sincere taste of the products of the earth, and a small farm, a great attraction especially for the little ones; a small production of conserve of vegetables, extra virgin olive oil, tomato puree from the garden, jams and jams special, suitable to accompany appetizers and cheeses, will bring you closer to the sense that the proximity to the territoriality of the place expresses, also allowing you to take with you the flavors of your stay in this corner of Umbria.
The raw materials used are from the La casa di campagna farm or from local producers: the menus change continuously, following the seasonality of the products and the inspiration of the cook; Mara's cuisine thus manages to follow the philosophy of the km 0 in a natural way, both in terms of the origin of the raw materials and the origin of the dishes, strictly adhering to the territoriality.
The holidays are the moments in which the adherence to the tradition of the typical products of the region is most expressed: the Easter breakfast with the Easter Cake Umbrian accompanied by local cold cuts and cheeses, the ciaramicola, a typical dessert always of the Easter period, the roast goose of Ferragosto, the broad beans with pecorino cheese in spring will make you feel as if you have lived in Umbria all your life.
The passion for the taste that evokes memories and forgotten places has led Mara to take a path that may seem against the current: she has chosen not to carry on a cuisine for people in quantity but for people of quality who truly want to savour the simple and sincere taste of tradition, in which aromatic herbs grown in the garden and a drizzle of extra virgin olive oil from our own or local production are the best condiment.
Homemade pasta, hand-rolled as per family tradition, all the desserts and very often the bread are home-made; barbecue, wood-fired oven and an intimate atmosphere, attentive to each of its guests, complete the picture of a truly agritourism cuisine.