Umbria, land of poets, saints and great lovers of authentic enogastronomy made of flavors linked to truffles, to the processing of sausages and to particular specialties that can be tasted only in small places, of course always if one is aware of them.
Acquasparta is not far from this rule and among the events that enliven the village all year round and those that happen every now and then, it brings those smells and those typical flavors of the Umbrian tradition among the streets and squares.
Picchiarelli, manfricoli, ciriole are these many names that are made, after a few kilometers, of the same pasta, perhaps the first symbol of the flavors of southern Umbria. But also the inevitable pizza under the fire served with pork sausage or chicken livers or lamb kebabs, or the fregnacce are some of the dishes that can be enjoyed once they arrive in the city of the Lynx.
The manfricoli, together with the ciriole (Terni), the picchittini (Ferentillo) with the picchiarelli (Sangemini and Acquasparta) and the umbricelli (Narni and Orvieto, here however they take the name of Umbrichelli), they are the typical pasta of the province of Terni: similar to fettuccine it is kneaded with water and flour, cooked al dente and seasoned with simple but tasty sauces.
It is the first typical dish of the Narnese area, seasoned with various sauces.
A selection of flavors typical of the regional tradition to rediscover the taste of authenticity produced strictly in Umbria. The real protagonists of the Umbrian food tradition. Cheeses from those with a more genuine taste such as caciotta and pecorino with truffle, walnut, chilli and black pepper specialties. Discover the Umbrian food and wine thanks to our itineraries.