Yumbria! - 2012 General Catalogue / English by Mauro Radici @ Yumbria!

THE VERY HEART OF ITALIAN TASTE

About Us At the root of all things there is always an idea; a family, a territory, a service. Before the name comes an identity. YUMBRIA! Is an original and tasteful expression of the strong links with the territory. The brand was created by the Marani family to oďŹ&#x20AC;er to the world the culinary excellence of their homeland, Umbria. It began internationally and is based on consultancy, research, selection and distribution. The selection of high quality, typical, Italian products is unique, and along with the extreme professionalism and the high level of service provided, forms an attractive package. What is to follow is a mere taster of what we have to oďŹ&#x20AC;er.

We bring you only the best of our region and work hard to offer extraordinary

Yumbria! food, the most genuine and exquisite products from the green heart of Italy. Umbria is the land of peace and was home to great men such as St Francis, St Benedict and Jacopone of Todi. “We were born here, this is our home. It is here our lives took root, where we learnt to taste the fruits of the land, to know and respect the noble culture of traditions. We chose to live here and cultivate our dream, to return to the genuine flavours of nature.”

A great tradition to your table Back to flavors of authentic nature

We love the smells and flavours of our generous land, a precious land rich in history and able to produce art, wonderful architecture, refined goodness and products of the highest quality with noble origins. Our aim is to share them with you, to let you appreciate their fragrances as well as the warmth of the people.

We have a natural passion for taste and Yumbria! is a mix of unique delicacies rich in flavour and personality.

Yum Yumbria! is a family business that works with Umbria’s wonderful prime materials and is run by Palmiero and Cristiano, the father and son team of the ma Marani family. Ma Yum is an exclamation used to express pleasure when one eats a particular food. Our region of Umbria is still little known and explored yet it harbours some of Italy’s finest, culinary treasuries. We would like to communicate the love we have for our origins through a selection of food that is rich in both knowledge and flavour.

Identity

Excellence

Passion

UMBRIA A land full of saints, a little closed and introverted by nature, but a fascinating and magical kingdom of venerated and respected treasures which have been looked after with care and silently handed down from generation to generation.

EURO CHOCOLATE Il festival più goloso d’italia, il più noto fra quelli dedicati al cioccolato.

SAN FRANCESCO The poor man from Asissi, instrument of peace and the patron saint of Italy.

UNIVERSITY The oldest and most prestigious institution for the teaching of Italian language and culture.

MONICA BELLUCCI BELLUCCI Model, actress and mother. “My beauty mantra? Eat, love, live!”

MARMORE WATERFALLS The largest artificial waterfall in Europe and an obligatory stop on the Grand Tour. THE VERY HEART OF ITALIAN TASTE

NORCIA Homeland to norcineria, the art of working with pork.

SAN BENEDETTO The patron saint of Europe. “Ora et labora”.

UMBRIA JAZZ The most important jazz festival in Italy.

ORVIETO City of the ‘Pope’s wine’ and famous for its cathedral and St Patrick’s well.

LAGO TRASIMENO IThe largest in central Italy. “Its lake is a silvery veil”.

TODI Etruscan city and Roman colony “The most liveable place on earth”, Richard S. Levine

Lord Byron.

THE VERY HEART OF ITALIAN TASTE

FONTI DEL CLITUMNO Source of inspiration for numerous poets: Virgil, Pliny the Younger, Byron, Giosuè Carducci

CERI DI GUBBIO The region’s symbol from the “city of the mad” with the world’s largest Christmas tree.

SPOLETO One of the main Umbrian cities, home of the Festival of Two Worlds and the oil that Goethe eulogised.

OASI DI ALVIANO its 900 hectares makes it one of the largest oasis in the WWF.

THE WALK ON THE BRIDGE Spoleto.

THE VERY HEART OF ITALIAN TASTE

Umbriaâ&#x20AC;&#x2122;s best and biggest selection Yumbria! is the main distributer of food and culinary specialities in the region of Umbria and the only point of reference for whoever wants to discover the unbeatable delicacies of this Italian region. Our company offers a varied selection of delicacies of the highest quality as well as artistic, artisan creations made by local experts; the most authentic, fragrant products that our region has to offer to food lovers around the world. Our excellent, prompt service is guaranteed to give complete satisfaction to our customers.

â&#x20AC;&#x153;Umbria, land of poets, saints, mystics and leaders. Umbria, land of farmers, breeders, hunters, fishermen, mushroom and truffle hunters, wine and oil makers, artisans, bread and pasta makers, chocolatiers and masterful butchers. Umbria, land of housewives and connoisseurs, of spits, grills and fireplaces. Umbria, land of history and legends, of discoveries and rediscoveries, of simple gestures and flavours of yesteryear, tasty dreams and gastronomic certaintiesâ&#x20AC;?.

A unique, high class selection of Umbrian enogastronomic treasures:

The best products from this sometimes overlooked region, an unprecedented richness. Our excellent service is aimed at those curious to discover the unique heritage and inimitable flavours of this land. We select with care the tastiest, Umbrian specialities which are both rare and precious, and we promote them around the world for the most demanding, culinary connoisseurs.

The craftsmanship is the key to quality as well as respect for the people who work the land and make it possible to create such excellence.

Our suppliers are made up of hundreds of small â&#x20AC;&#x153;nicheâ&#x20AC;?producers (often family run businesses) who work with love and passion for craftsmanship and the traditions that have been handed down from one generation to the next. This is how Yumbria! is able to guarantee top quality in a limited number of products. We are true to our traditions and protect the typical products that represent the enogastronomic heritage of Umbria. European certificates of authenticity.

Experience and professionalism These are the strong points of our impeccable service which is based on our profound knowledge of the territory.

Our business partners can count on the experience of the Marani family to offer their clients only the best that Umbria has to offer. We take care of the business side, dealing with orders, deliveries, listings, logistical support and punctuality. One person will advise and assist you, with absolute competence and always willing to meet your specific needs for every occasion.

Uniqueness

Guarantee

Professionalism

Pag.

Goodness

“Wine”

“Oil ”

Over 20 labels make up our cellar of extraordinary wines.

Superlative extra virgin olive oil.

Pag.

110

“Sauces”.

“Salumi”.

“Cheeses”.

Creams, sauces and pate with an authentic ﬂavour.

Delicacies from the antique art of the Norcineria.

Cow, sheep and goats cheese, fresh, mature and full of aromas.

Pag.

172

164

146

“Jams”.

“Honey”.

“Beer”.

Fruit, spicy and vegetable jams.

Milleﬁori, monospeciﬁc, organic honey.

Craft beer, also made with lentils.

Pag.

“Aromatic Oils”

“Truffle”.

White, black and summer black truﬄe.

Pag.

Handmade pasta made with durum wheat, ﬂour and egg.

White, black and summer black truﬄe.

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118

“Pasta”.

Pag.

124

130

“Saffron”.

“In Oil ”.

“Legumes”.

“The Crocus of Pietro Perugino”, a pure, reﬁned spice.

Vegetables preserved in oil for antipasti or side dishes.

Traditional cereals, soups and ﬂours.

Pag.

180

196

186

“Spirits”.

“ Chocolate”.

“Coffee”.

Spirits of Wisdom: Liqueurs, Grappa and Amari.

Speciality made by Umbrian chocolatiers.

The full ﬂavour of authentic, Italian espresso.

THE VERY HEART OF ITALIAN TASTE

WINE

WINE, THE TONIC FOR THE SOUL Sprituality is synonymous with Umbria, as indeed is wine. The excellent, Umbrian wines can be tasted in the wine cellars dotted along the five roads dedicated to this product or you can learn about it in Torgianoâ&#x20AC;&#x2122;s wine museum which organises harvesting activities for tourists

Tradition TRADITION Thousands of years of tradition gives Umbrian wine-makers a particular ability which ties in well with the characteristics of this region, so possessive of its traditions and its antique, simple, natural methods of production.

The Umbrians and the Etruscans cultivated grapes near the Tiber River long before the arrival of the Romans (the Amerini hills are remembered with admiration in Virgilâ&#x20AC;&#x2122;s Georgics). In Montefalco, they still cultivate in vineyards that were established at least a thousand years ago.

“Wine”. Over 20 labels make up our cellar of extraordinary wines.

“Umbria is your glass, whose liquid contents needs to be moved with care and attention. Only in this way can the apparent contrasts and little irregularities of your wine make harmonious and light notes on your palate. You must dedicate time and attention to discover its eternal flavour. Only in this way will you discover in your wine the tonic of the soul that you were looking for.” Giovanni Picuti, from “Umbria- Bacco Minore” (Wine Passion - Febbraio 2009)

Montefalco

QUALITY Native grape varieties such as the red Sagrantino and the white Grechetto are carefully selected and vinified using just that variety. Other famous Umbrian wines are made with Sangiovese, Ciliegiolo, Cabernet sauvignon and Merlot or Trebbiano, Chardonnay and Pinot.

Yumbria!’s flagship wines, the real ambassadors of regional excellence abroad, are the PDOG (DOCG in Italian), a certification given to certain quality wines of national and international fame and the PDO (DOC in Italian), a certification given to quality wines which originate in a specific, delineated area and whose enochemical (dry extraction, acidity total etc) and organoleptic (colour, smell, flavour) characteristics must adhere to the strict parameters laid out in the “Production Regulations”.

Torgiano

Orvieto CHARACTERISTICS Umbrian wines are well known and liked on the international scene, more for their quality than their quantity. There are many factors that combine to produce excellent, Umbrian wine; the hills which favour exposure to the sun, the richness of the water, the continental climate and the clayey, calcareous soils which are particularly suitable for growing grapes.

Excellent PDOG and PDO areas like Orvieto, Torgiano, the Trasimeno hills and Montefalco produce Umbriaâ&#x20AC;&#x2122;s flagship wines, the real ambassadors of regional excellence abroad.

Star product Montefalco Sagrantino PDOG TYPES Dry: made with only Sagrantino grapes. The wine must be aged for at least 30 months of which 12 months are in wooden barrels beginning from the first of December in the year the grapes are harvested. It must have a minimum alcohol content of 13%. It has an intense ruby red colour with violet hues that becomes more garnet with aging. A delicate bouquet of blackberries with dry, immense harmonious flavours on the palate. Excellent with strong flavoured sauces, game and mature cheeses.

Traditional Passito: made with only Sagrantino grapes which as soon as they are harvested, are selected and laid out on special nets in ventilated rooms to wilt. During the ﬁrst days of the following year, the grapes are viniﬁed in the traditional manner with a long maceration. It has an intense ruby red colour with violet hues that becomes more garnet with aging. Delicate on the nose with blackberry notes. On the palate, it is slightly aromatic, harmonious with pleasant tannins. A dessert wine which goes well with dry sweets but which excels with red meats, game and seasoned meats.

PARTICULARITIES Burton Anderson, one of the most important American wine writers on Italy, said that the Montefalco Sagrantino was ‘one of the best dessert wines in central Italy’. Rich in sugar, extracts and tannins, Sagrantino has a sensational concentration of polyphenols which are not only responsible for the colour, aroma, body and sharpness of the wine, but also have antioxidant and antibacterial properties. In fact, Sagrantino contains a record amount of polyphenols; 4174 mg/kg, almost double the majority of other grapes which contain a maximum of 2500 mg/kg (cabernet sauvignon, considered as the number one red contains twice as less).

PDPG Protected Designa Designation of Origin Guarante Guaranteed

Production area

MONTEFALCO The hills of Montefalco are to the south of Perugia and one of the most interesting wine areas in Umbria. These vineyards were created at the time of Pliny the Elder, who, around 50 AD, described in minute detail the Itriola’, a typical vine of Bevagna and ancestor of Sagrantino ,in his epic “Naturalis Historia”. During the middle ages, Benedictine monks reclaimed this land and planted vines. During the middle ages, Benedictine monks reclaimed this land and planted vines.

ORIGINS AND HISTORY The Origins of Sagrantino are controversial. Some scholars believe Saracen pirates brought the grape here although it seems more probable that it was imported by Franciscan monks returning from Spain and Caucasus. In fact, its name and its richness in sugar do make one think of the liturgy (from sacro, which means sacred, to sagra).

Montefalco

WINE

SAGRANTINO DI MONTEFALCO DOCG 2006 ····· Protected Designation of Origin Guaranteed

ROSSO DI MONTEFALCO DOC 2009 ····· Product of Controlled Origin (DOC)

Grape variety; Sagrantino, Sangiovese. Produced in Montefalco Colour; intense ruby red. Characteristics; delicate on the nose, harmonious ﬂavour and body, aged in French oak barrels. Pairing; Roast meat, poultry, meat sauces, game. Temperature; 14° - 16° C. To be opened an hour before serving. Alcohol content; 13% - 13,5%.

Grape variety; Sagrantino. Produced in Montefalco. Colour; ruby with purple and pomegranate hues. Characteristics; A dry, generous ﬂavour with slight mulberry notes. Aged in French oak barrels. Pairing; Roast red meats and game. Temperature; 14° - 16° C. Alcohol content; 13,5% - 14% To be opened an hour before serving.

VIN0128 ·Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

VIN0129 · Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

ROSSO DI TORGIANO DOC 2008/09 ····· Product of Controlled Origin (DOC)

BIANCO DI TORGIANO DOC 2011 ····· Product of Controlled Origin (DOC)

Grape variety; Vitigno Sangiovese, Cabernet Sauvignon, Canaiolo . Produced in Torgiano. Colour; Ruby red. Characteristics; Delicate and vinous with a dry taste and a good body. Aged in French oak barrels. Pairing; Roast meats and game. Temperature; 14° - 16° C. To be opened an hour before serving. Alcohol content; 12,5% - 13%

Grape variety; Trebbiano, Grechetto, Malvasia, Chardonnay. Produced in Torgiano. Colour; Straw yellow. Characteristics; Dry, slightly fruity, fresh and pleasantly tart. Pairing; as an aperitif, with antipasti, ﬁsh, white meat and pasta dishes. Temperature; 8° - 10° C. Alcohol content; 12% - 12,5%.

VIN0130 · Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

VIN0131 · Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

GRECHETTO DELL’UMBRIA IGT ····· Geographical Indication (IGT)

ROSATO DELL’UMBRIA IGT ····· Geographical Indication (IGT)

Grape variety; Grechetto. Produced in Torgiano, Montefalco. Colour; Straw yellow. Characteristics; Delicate, slightly fruity, harmonious, clean and slightly ﬁzzy taste. Pairing; as an aperitif, with ﬁsh, white meat and pasta. Temperature; 8° - 10° C Alcohol content;12% - 12,5%

Grape variety; Sangiovese, Canaiolo. Produced in Torgiano. Colour; Light pink. Characteristics; Fresh and dry. Pairing; Antipasti, ﬁsh and white meat. Temperature; 10° - 12° C. Alcohol content; 12% - 12,5%

VIN0132 · Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

VIN0133 · Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

SANGIOVESE DELL’UMBRIA IGT ····· Geographical Indication (IGT)

TREBBIANO DELL’UMBRIA IGT ····· Geographical Indication (IGT)

Grape variety; Sangiovese. Produced in Torgiano. Colour; Bright, ruby red. Characteristics; Ethereal on the nose, dry on the palate. Pairing; Pasta dishes with meat sauces, poultry, roasts and ﬁsh soups. Temperature; 16° - 18° C Alcohol content; 12,5% - 13%

Grape variety; Trebbiano. Produced in Torgiano. Colour; Bright, straw yellow. Characteristics; Delicate on the nose, bucolic, fresh, light ﬂavour. Pairing; Antipasto, roast ﬁsh and meat. Temperature; 10° - 12° C Alcohol content; 12% - 12,5%

VIN 0134 ·Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

VIN0135 ·Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

Spumante Dolce ····· Vino Spumante Aromatico Dolce

Grape variety; Pinot bianco, Pinot nero, Riesling. Produced in Italy. Colour; Straw yellow. Characteristics; Vinous, fruity, sparkling. Charmat process. Pairing; As an aperitif, with antipasti and ﬁsh. Temperature; 8° - 10° C Alcohol content; 12% - 12,5%

Grape variety; Moscato. Produced in Italy. Colour; Straw yellow. Characteristics; Fruity, harmonious and pleasantly sweet. Pairing; Desserts. Temperature; 8° - 10° C Alcohol content; 7% - 7,5%

VIN 0136 · Contents Bott. 750 ml. Box with 6 pcs Pallet 10 x8=80

VIN0 137 Contents Bott. 750 ml. Box with 6 pcs Pallet 10 x8=80

Umbria Rosso IGT 2008 ····· Geographical Indication (IGT)

Umbria Bianco IGT 2009 ····· Geographical Indication (IGT)

Grapes : Merlot, Cabernet Sauvignon, Cabernet Franc. Location: The hills of Assisi and Spello. Size of vineyard: 600 hectares. Altitude of vineyard: 400m above sea level. Soil type: medium density, shallow, porous. Vine growing system: Spurred cordon. Vines per hectare: 6000 Production per hectare: 5,5 t. Harvest time: Merlot, beginning of September, Cabernet, mid-September. Wine-making and alcoholic fermentation: Maceration in stainless steel containers for 15-20 days. Malolactic fermentation: Carried on in its entirety. Reﬁning: Around 12 months 225 litre barrels from Allier, Troncais and Nevers, then in bottles.

Grapes: Grechetto , Chardonnay. Location: The hills of Assisi and Spello. Size of vineyard: 2,50 hectares. Altitude of vineyard: 400m above sea level. Soil type: medium density, shallow, calcareous. Vine growing system: spurred cordon. Vines per hectare: 5000 Production per hectare: 5,5 t Harvest time: Chardonnay, last ten days of August, Grechetto, ﬁrst ten days of September. Wine-making: Must in contact with skins for around 6 hours at 4°C. Alcoholic fermentation: In French barrels from Allier, Troncais and Nevers. Malolactic fermentation: Partially in barrels. Reﬁning; In barrels with yeast for four months and then in bottles.

VIN0201 Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

VIN0202 ·Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

WINE

Spumante Brut ····· Vino Spumante di Qualità Brut

Assisi Rosso DOC 2010 ····· Product of Controlled Origin (DOC)

Assisi Grechetto DOC 2010 ····· Product of Controlled Origin (DOC)

Grapes: Sangiovese 50% , Merlot 30% , Cabernet 20% Location: Assisi DOC. Size of vineyard: 800 hectares Altitude of vineyard: 400m above sea level. Soil type: medium density, sandy, shallow, porous. Vine growing system: Spurred cordon. Vines per hectare: 5000 Production per hectare: 9,5 t Harvest time: September. Wine-making and alcoholic fermentation: Maceration in stainless steel containers for 10-15 days. Malolactic fermentation: Carried out in its entirety. Reﬁning: In barrels for a few months and then in bottles.

Grapes: Grechetto. Location: Assisi DOC. Size of vineyard: 500 hectares. Altitude of vineyard: 300m above sea level. Soil type: red soil, medium density, rich in calcium carbonate. Vine growing system: Spurred cordon. Vines per hectare: 4000 Production per hectare: 8,5 t Harvest time. Mid-September. Wine-making: Cold maceration for 6 hours. Alcoholic fermentation. In stainless steel containers at controlled temperature. Malolactic fermentation: N/A. Reﬁning: In bottles for some months.

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VIN0203 · Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

VIN0204 ·Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

Grechetto Umbria IGT ····· Geographical Indication (IGT)

Rosso dell’Umbria IGT ····· Geographical Indication (IGT)

PGI “Umbria” is made with just Grechetto grapes which are a native variety. Golden, slightly bitter with a good structure (11,5 - 12 % vol.). The vines grow on south facing hills in Montefalco, in ideal climatic conditions which favour the concentration of sugar. Fruity on the nose, with hawthorn, loquat and almond and fresh and unusually soft on the palate, with slightly bitter notes. Best served chilled (8° - 10°) with antipasti, ﬁsh, vegetable risotto or white meat.

PGI “Umbria” is an elegant and full bodied wine. Ruby red, served at 18° and opened at least half an hour before serving to free the bouquet of cinnamon, cloves and blackberries. It is brieﬂy aged in wooden barrels which softens the tannins in the Sagrantino (high percentage) on a base of Sangiovese, with Merlot and Cabernet Sauvignon. Excellent with roast game or red meat, guinea fowl and mature meat.

VIN0401 ·Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

VIN0402 ·Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

Montefalco Sagrantino DOCG secco ····· Protected Designation of Origin Guaran-

Montefalco Sagrantino DOCG Passito ·····Protected Designation of Origin Guaranteed

teed This is a rare type because it is red, a real Italian gem which has been produced for generations by our companies. Rich in sugars and almost a liqueur, garnet red with orange hues. Extraordinary bouquet; fruits of the forest, black cherry and also persistent spices. An excellent “meditation” or “conversation” wine, perfect by itself at the end of a meal but also with medium mature cheeses or Umbrian cheese bread.

VIN0403 · Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

VIN0404 · Contents Bott. 500 ml. Box with 6 pcs Pallet 25 x 5 = 125

Sangiovese Umbria IGT 2008 ····· Geographical Indication (IGT)

Merlot Umbria IGT 2008 ····· Geographical Indication (IGT)

Grapes: Sangiovese Altitude of vineyard: 400-500 m Soil type: Medium density with gravel. Age of vines: 15 years. Vine growing system: Spurred cordon. Production per hectare: 90 quintals Vines per hectare: 3300 Harvest: From the 10th-20th September. Aging: Fermentation in durmast oak vats, maturation in steel containers, reﬁning in bottles. Alcohol: 13% Pairing: Fresh or medium/mature cheeses and red meats.

Grapes: Merlot. Altitude of vineyard: 400-500 m Soil type: Medium density with gravel. Age of vines: 15 years. Vine growing system: Spurred cordon. Production per hectare: 80 quintals Vines per hectare: 3000 Harvest: First ten days of September. Aging: Fermentation in steel containers, maturation in small durmast oak casks, reﬁning in bottles. Alcohol: 13% Pairing: Medium/mature cheeses, red meats and roasts

VIN0501 · Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

VIN0502 · Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

WINE

Blackberry bouquet, soft and vigorous at the same time. Sagrantino grapes are rich in sugars, polyphenols and tannins thanks to the soil, the south facing hills, the altitude and the ventilated climate that our vines enjoy. The wine has a ruby red colour with a bouquet of plum, vanilla and spices. It is soft, despite being more than 10% vol and it can be enjoyed after 10-15 years. Superb with pasta and rice dishes, truﬄes, roast lamb and game as well as Umbrian cured meats.

Grechetto Umbria IGT ····· Geographical Indication (IGT)

Castel Sant’Elena ····· Red wine reserve (Merlot/Cabernet)

Grapes: Grechetto. Altitude of vineyard: 400-500 m Soil type: Medium density with gravel. Age of vines: 15 years. Vine growing system: Spurred cordon. Production per hectare: 60 quintals Vines per hectare: 3000 Harvest: First ten days of September. Aging: Fermentation in steel containers, reﬁning in bottles. Alcohol: 13% Pairing: Fresh/mature cheeses, pasta with mushrooms or meat and white meats.

Castel Sant’Elena Riserva has a bright, ruby red colour with garnet, transparent hues. An intense bouquet, clean and pleasant, which opens with black cherry, plum and redcurrant notes, followed by wilted violet, blueberry, vanilla, cocoa, mace and menthol. On the palate, it corresponds well the the bouquet, the strong tannins which are well balanced with the alcohol, full bodied, intense ﬂavours and pleasantly soft. Long ﬁnish with black cherry, plum and redcurrant notes. Castel Sant’Elena Riserva is made with late-harvested grapes and fermented in barrels. Alcohol: 14% Pairing: Roast, braised or stewed meat, mushrooms and mature cheeses. Serving temperature: 18 °C

VIN0503 · Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

VIN0504 ·Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

Bianco Cantico Umbria 2010 ····· Withe wine (Grechetto/Pinot Grigio)

Vino dei Santi ····· Vino Dolce

Bianco Cantico Umbria is straw yellow in colour with greenish hues and very transparent. There are intense aromas on the nose, clean and pleasant, apple, plum, hazelnut notes followed by hawthorn, gorse and pear. On the palate it corresponds well with the nose, fresh with good balance and body and intense flavours. The finish is persistent with hints of apple, plum and pear. Bianco Cantico Umbria is fermented in casks Alcohol: 13,5% Pairing: Fried fish, pasta and risotto with fish or shellfish. Serving temperature: 10 °C

Dessert wine, golden yellow with amber hues, full on the nose and slightly penetrating. It is sweet, full bodied and light and should be served slightly chilled with fruit or patisseries

VIN0505 · Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

VIN0506 · Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

Grappa di Grechetto Riserva ····· Grappa di Grechetto Riserva

Grape: Grechetto passito. Produced in Torgiano. Colour: Transparent. Characteristics: Soft, velvety with a pleasant ﬁnish. Pairing: For all occasions. Serving temperature: room temperature. Alcohol: 40%

VIN0507 · Contents Bott. 500 ml.

VIN0508 · Contenuto Bott. 500 ml.

Pinot Nero Umbria IGP ····· Protected Geographical Indication

Rosso Umbria IGP ····· Protected Geographical Indication

Grapes: Pinot Nero. Location: Collelungo di San Venanzo. Altitude of vineyard: 300-500m above sea level. Soil type: Medium density with gravel Vine growing system: Spurred cordon. Plants per hectare: 5000 Harvest time: First ten days of September. Wine-making: Fermentation with the skins for 10 days followed by maceration for 8 days. Production per hectare: 70 quintals. Aging: 16 months in French barrels. Colour: Light ruby red with hints of purple. Smell: Blackberry, cherry, red spices with notes of vanilla. Flavour: Dry, elegant and well structured with a long after taste. Serving temperature: 18 – 20°C Pairing: pasta and rice dishes, medium mature cheeses, white meat and roasts.

Grapes: Merlot, Cabernet Sauvignon Location: Collelungo di San Venanzo. Altitude of vineyard: 300-500m above sea level. Soil type: Medium density with gravel Vine growing system: Spurred cordon. Plants per hectare: 5000 Harvest time: First twenty days of September. Wine-making: Fermentation with the skins for 20 days in wooden casks followed by maceration for 10 days. Production per hectare: 70 quintals. Aging: Reﬁned in French barrels of varying sizes. Colour: Intense ruby red. Smell: Blackberry, blackcurrant, blueberry with notes of leather. Flavour: Dry, assertive, well structured with an excellent aftertaste. Serving temperature: 17 – 20°C Pairing: Red meats, roasts, game and mature cheeses.

VIN0601 · Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

VIN0602 · Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

WINE

Grappa di Grechetto ····· Grappa di Grechetto

Bianco Umbria IGP ····· Protected Geographical Indication

Grapes: Verdicchio, Chardonnay. Location: Collelungo di San Venanzo. Altitude of vineyard: 300-500m above sea level. Soil type: Medium density with gravel. Vine growing system: Spurred cordon. Plants per hectare: 5000 Harvest time: Last week of August and first ten days of September. Wine-making: Fermentation at a controlled temperature. Production per hectare: 80 quintals. Aging: Refined in steel containers with cold stabilization followed by maturation in bottles. Colour: Intense straw yellow with greenish hints. Smell: Exotic fruits, pineapple, with gentle floral notes. Flavour: Dry and fresh with excellent sapidity. Serving temperature: 12 – 14°C Pairing: Antipasti, shellfish, fresh cheeses, white meat and soups.

Grapes: Verdicchio, Sauvignon Blanc. Location: Collelungo di San Venanzo. Altitude of vineyard: 300-500m above sea level. Soil type: Medium density with gravel. Vine growing system: Spurred cordon. Plants per hectare: 5000 Harvest time: First twenty days of September. Wine-making: Fermentation at a controlled temperature. Production per hectare: 80 quintals. Aging: Reﬁned in steel containers with cold stabilization followed by maturation in bottles. Colour: Intense straw yellow with hints of gold. Smell: Fresh fruits with ﬂoral notes. Flavour: Dry and fragrant with excellent sapidity and aftertaste. Serving temperature: 12 – 14°C Pairing: Fish dishes, antipasti, white meat and fresh cold cuts.

VIN0603 · Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

VIN0604 · Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

Rosso Umbria IGP ····· Protected Geographical Indication

Spumante Il Conte Brut ·····

Grapes: Sangiovese, Cabernet, Merlot. Location: Collelungo di San Venanzo. Altitude of vineyard: 300-500m above sea level. Soil type: Medium density with gravel. Vine growing system: Spurred cordon. Plants per hectare: 5000 Wine-making: Fermentation with skins for ten days followed by maceration for four days. Fermentation at a controlled temperature. Production per hectare: 80 quintals. Aging: Refined briefly in French barrels.. Colour: Intense ruby red with purplish reflections. Smell: Blackberry, cherry, blueberry with tobacco notes.. Flavour: Dry, well structured and with a good aftertaste. Serving temperature: 17 – 20°C Pairing: Well seasoned first dishes, mature cheeses, white meat, and game.

Name: Vino Spumante, quality sparkling wine Brut Grape: Pinot Noir – Chardonnay Method; Charmat. Location: Collelungo di San Venanzo. Altitude of vineyard; 300-500m above sea level. Soil type; Medium density with gravel. Vine growing system; Spurred cordon. Plants per hectare; 5000 Harvest time: Last ten days of August. Wine-making; Fermentation at a controlled temperature. Production per hectare; Made with carefully selected grapes. Colour: Straw yellow with greenish hints. Smell: From hazelnut and ripe fruit to white ﬂowers and vanilla. Flavour: Elegant, pleasantly mellow with a long aftertaste. Serving temperature: 6 – 8°C Pairing: Aperitif, ﬁsh antipasti or mild cheeses.

VIN0605 · Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

VIN0606 · Contents Bott. 750 ml. Box with 6 pcs Pallet 25 x 5 = 125

THE VERY HEART OF ITALIAN TASTE

“Olio”. Superlative extra virgin olive oil.

Extra Virgin Olive Oil

OIL, “UMBRIA’S GREEN GOLD” Umbria is well known abroad for the excellent quality and uniqueness of its extra virgin olive oil. It is distinguished both by its authentic cultivation and its fragrance which reflect our flavours, colours and aromas; a taste experience that has been handed down from one generation to the next and which lives on in the gestures of the people who make it possible.

Extra Virgin Olive Oil TERRITORY

HISTORY

Extra virgin olive oil is often called “Umbria’s green gold” which is a good definition of this extraordinary essence, symbol of serenity and well-being, the perfect fruit from an ancient, mystic land. Umbria is characterized by its beauty and the integrity of its territories and this fame is best summed up by the olive tree. Umbria is the only region in Italy whose borders coincide with those of DOP (Protected Designation of Origin) and it also has the biggest number of “Cities of Oil”. The rest of the statistics speak for themselves; 6,5 million olive trees in 27.500 hectares of olive groves, 250 oil mills, an average annual production of 95.000 quintals of oil of which 8.000 is certified DOP and 90% is extra virgin.

The cultivation of olive trees dates back to the ancient past with its origins in the Etruscan period. It developed in a particularly favourable habitat and with meticulous care over centuries. During the Roman period, Umbrian oil was well known and appreciated both in the territories of Rome and throughout the Orbe (the classical world which corresponds more or less to the present Mediterranean basin). After being abandoned in the middle ages, the cultivation of olive trees was taken up again and carried forward by the Benedictine monks in the monasteries and was at the heart of agrarian culture of that time. Nowadays, thanks to rigorous discipline, Umbria produces and exports sophisticated products whose excellence is recognised worldwide.

VARIETY The excellent quality of Umbrian oil is due to the mild climate, which allows for the slow ripening of the fruit, the hand picking of the olives and the simple pressing of the olives resulting in the fragrant oil. The cultivar that best represents Umbria is the Moraiolo, a tree whose characteristics are shared by the Umbrians; small but strong and resistant, timid yet capable of producing an oil with a strong organoleptic character. However the most authentic smells and aromas of the oils Yumbria! has selected come from other fine cultivars like Frantoio, Leccino or from blends.

Laudato si’, mi Signore, per sora nostra matre Terra, la quale ne sustenta et governa, et produce diversi fructi con coloriti fior et herba. (San Francesco di Assisi, cantico delle creature, 1225)

COLLI AMERINI

COLLI ASSISI - SPOLETO

COLLI DEL TRASIMENO

COLLI MARTANI

COLLI ORVIETANI

The pressing and extraction is not heated and so the organoleptic qualities of the product are left unchanged, thus offering the unmistakable flavour of the olive. Perfect for consuming raw, Yumbria’s oils are the ideal condiment for every dish based on the Mediterranean cuisine.

The extra virgin olive oils of Yumbria! are made from olives which have been carefully selected. They don’t contain preservatives, additives or colourings, are rich in antioxidants, vitamins A and E, help reinforce the immune system and have been clinically proven to lower levels of “bad” cholesterol in the blood.

Respect

generals rules for oil and flavors match well In Umbria, there are various varieties of olive and each one, depending on the area of production, the harvesting method, the processing techniques, gives the oil its inimitable flavour and aroma.

The oil is also characterized by its bitter and spicy flavour, the latter being typical of new oil. As a general rule, it is advisable to use the less strong oils in order not to â&#x20AC;&#x2DC;coverâ&#x20AC;&#x2122; the other flavours.

Like wine, olive oil has its own characteristics and is tasted by professional tasters.

The ideal pairing is that of recipes and oils from the same area. It is also a good idea to taste the oil before using it as a condiment or to read the instructions on the label.

There are three main aspects of the oil that are evaluated; the colour, taste and flavour.

The quality of extra virgin olive oil can be best appreciated by consuming it raw, as a condiment for salad, cooked vegetables, fish, roast meat, stews, minestrone, legumes and bruschette.

The pleasant sensations that olive oil provide come from the substances present in the fresh fruit which make up the fundamental characteristic of olive oil: the fruttato.

In general, and with reference only to the fruitiness, you can follow these simple rules:

LIGHTLY FRUITED OIL: with delicate dishes, fish and dairy products.

MEDIUM FRUITED OIL: with pasta, minestrone and salads.

INTENSELY FRUITED OIL: with grilled dishes, oil dips and bruschette.

Healty

A HEALTHY FRIEND Extra virgin olive oil is the undisputed king of Mediterranean cuisine not only for its unique flavour but also its healthy properties. With a diet rich in monosaturated fats it has become increasingly more important to preserve oneâ&#x20AC;&#x2122;s health. The Mediterranean diet is important in controlling neoplasms and cardiovascular diseases. Overall, the health impact of extra virgin olive oil focuses on cholesterol levels (it increases the good cholesterol and reduces the bad one) and in the intestinal absorption of fat soluble vitamins. Our oil, as well as helping digestion, is rich in antioxidants and vitamins (A, D, E and K), helps prevent kidney stones, increases insulin sensitivity, strengthens the immune system and is useful in controlling diabetes. Studies have also shown the important role olive oil has in the fight against cancer and lengthening life expectancy. In addition, with proper nutrition, it can counteract obesity, a phenomenon that is impacting on the new generations.

Well being A Cosmetic of the Past Cleopatra used it to prepare face masks, to sprinkle on her hair and on her face as an antiwrinkle lotion. Hippocrates recommended the use of olive pulp packs to cure skin ulcers while the Romans used to take vials of oil to the thermal baths to cleanse their skin.

From Pliny the Elderâ&#x20AC;&#x2122;s Naturalis Historia to Metamorphosises of Apuleius, the use of olive oil as a cosmetic was widespread. Since there was no soap in those days, oil was the basis of creams, perfume and ointments. It was used for massages, preserving white teeth, avoiding hair loss, healing wounds and the treatment of burns.

Extra Virgin Olive Oil

Extra Virgin Olive Oil ····· Vulsino

“Blend” obtained from three varieties; caninese, moraiolo, frantoio. This blend makes for harmonious, rounded oil, in particular with regards to the balance between the pungency and the bitterness. A fresh, fruity oil, with more nuanced pungent and bitter notes than other oils produced in the surrounding area.

OLIO0201 Bottle Contents 250 ml

OLIO0202 Bottle Contents 500 ml

OLIO0203 Bottle Contents 750 ml

Extra Virgin Olive Oil ····· Vulsino

OLIO0204 Tin Contents 1000 ml

OLIO0205 Tin Contents 3000 ml

OLIO0206 Tin Contents 5000 ml

Organic Extra Virgin Olive Oil ····· DOP Colli Martani

OLIO0301 Bottle Contents 250 ml

OLIO0302 Bottle Contents 500 ml

OLIO0303 Bottle Contents 750 ml

Organic Extra Virgin Olive Oil ····· DOP Colli Martani

Extra Virgin Olive Oil Umbria DOP ····· DOP Colli Orvietani OLIVES: Frantoio, Leccino, Moraiolo, Ascolana, FS-17, Don Carlo ACIDITY: Very low, on average, less than 0,3% COLOUR: Intense green, slightly opaque. SMELL: Fruity green olives, elegant and powerful with vegetable notes of grass and artichoke. FLAVOUR: Big and enveloping with notes of unripe vegetables. Well balanced bitter and spiciness.

OLIO0304 Tin Contents 3000 ml

OLIO0305 Tin Contents 5000 ml

OLIO0401 Bottle Contents 250 ml

Extra Virgin Olive Oil Umbria DOP ····· Colli Orvietani

Olio Extra Vergine Umbria DOP ····· Colli Orvietani

OLIVES: Frantoio, Leccino, Moraiolo, Ascolana, FS-17, Don Carlo ACIDITY: Very low, on average, less than 0,3% COLOUR: Intense green, slightly opaque. SMELL: Fruity green olives, elegant and powerful with vegetable notes of grass and artichoke. FLAVOUR: Big and enveloping with notes of unripe vegetables. Well balanced bitter and spiciness.

OLIO0402 Bottle Contents 250 ml

OLIO0403 Bottle Contents 750 ml

OLIO0405 Tin Contents 5000 ml

Extra Virgin Olive Oil Umbria DOP ····· Colli Martani

Superior extra virgin olive oil – variety; Frantoio, Leccino, San Felice, Moraiolo. The olive trees are on south facing slopes and are generally over a hundred years old whilst the oil is extracted exclusively through the mechanical process and is not filtered in order to maintain its characteristics. The olives are handpicked from midOctober and cold pressed a few hours after harvesting. The oil is thus bright green and very perfumed and remains so for more than a year. It is particularly fruity oil and should be used raw, for bruschette, soups, minestrone and salads.

Superior extra virgin olive oil – variety; Frantoio, Leccino, San Felice, Moraiolo. The olive trees are on south facing slopes and are generally over a hundred years old whilst the oil is extracted exclusively through the mechanical process and is not filtered in order to maintain its characteristics. The olives are handpicked from mid-October and cold pressed a few hours after harvesting. The oil is thus bright green and very perfumed and remains so for more than a year. It is particularly fruity oil and should be used raw, for bruschette, soups, minestrone and salads.

Superior extra virgin olive oil – variety; Frantoio, Leccino, San Felice, Moraiolo. The olive trees are on south facing slopes and are generally over a hundred years old whilst the oil is extracted exclusively through the mechanical process and is not ﬁltered in order to maintain its characteristics. The olives are handpicked from midOctober and cold pressed a few hours after harvesting. The oil is thus bright green and very perfumed and remains so for more than a year. It is particularly fruity oil and should be used raw, for bruschette, soups, minestrone and salads.

OLIO0501 Bottle Contents 250 ml

OLIO0502 Bottle Contents 750 ml

OLIO0503 Tin Contents 3000 ml 41

Extra Virgin Olive Oil

Extra Virgin Olive Oil Umbria DOP Extra Virgin Olive Oil Umbria DOP ····· Colli Martani ····· Colli del Trasimeno

Extra Virgin Olive Oil Umbria DOP ····· Colli del Trasimeno

Superior extra virgin olive oil – variety; Frantoio, Leccino, San Felice, Moraiolo. The olive trees are on south facing slopes and are generally over a hundred years old whilst the oil is extracted exclusively through the mechanical process and is not ﬁltered in order to maintain its characteristics. The olives are handpicked from midOctober and cold pressed a few hours after harvesting. The oil is thus bright green and very perfumed and remains so for more than a year. It is particularly fruity oil and should be used raw.

Produced from the pressing of Moraiolo, Dolce Agogia, Frantoio and Leccino olives. On the nose it is slightly fruity with notes of freshly cut grass. It has a harmonious flavour with slight bitter and spicy notes. PAIRING It goes well with fish carpaccio, roast fish and vegetable soups.

OLIO0504 Tin Contents 5000 ml

OLIO0601 Tin Contents 500 ml

OLIO0602 Tin Contents 1000 ml

Extra Virgin Olive Oil Umbria DOP Extra Virgin Olive Oil Umbria DOP ····· Colli del Trasimeno ····· Colli del Trasimeno

Extra Virgin Olive Oil Umbria DOP ····· Colli del Trasimeno

Produced from the pressing of Moraiolo, Dolce Agogia, Frantoio and Leccino olives. On the nose it is slightly fruity with notes of freshly cut grass. It has a harmonious flavour with slight bitter and spicy notes. PAIRING It goes well with fish carpaccio, roast fish and vegetable soups.

OLIO0603 Tin Contents 3000 ml

OLIO0604 Tin Contents5000 ml

OLIO0605 Bottle Contents 250 ml

Olio Extra Vergine Umbria DOP ····· Colli del Trasimeno

Olio Extra Vergine Agilla ····· Umbria Colli del Trasimeno

OLIO0606 Bottle Contents 500 ml 42

OLIO0607 Bottle Contents 750 ml

A well balanced oil, slightly fruity, fresh and fragrant with hints of artichoke and green tomato. It is slightly bitter and spicy with a fine, aromatic aftertaste. Excellent raw on bruschette, with fish or shellfish antipasti, pasta, risotto, minestrone and boiled legumes. Also suitable on salads, cooked and raw vegetables, prime cuts of meat, carpaccio, dips and soups. imonio e zuppe.

OLIO0608 Bottle Contents 250 ml

Extra Virgin Olive Oil Agilla DOP ····· Umbria Colli del Trasimeno

OLIO0609 Bottle Contents 500 ml

OLIO0610 Bottle Contents 750 ml

OLIO0611 Tin Contents 500 ml

Extra Virgin Olive Oil Agilla DOP ····· Umbria Colli del Trasimeno

OLIO0612 Tin Contents 1000 ml

OLIO0613 Tin Contents 3000 ml

OLIO0614 Tin Contents 5000 ml

THE VERY HEART OF ITALIAN TASTE

AROMATIC OILS

AROMATIC OILS Bright and colourful, these aromatic oils add a touch of style to any dish. Through natural infusion, the olive oil takes on a series of stronger flavours. These aromatic oils are made with excellent extra virgin olive oil and are ideal as condiments for pizza, pasta, meat and vegetables. They add colourful, flavoursome notes to dishes, including spices, herbs and truffles.

Spices and Seasonings PREPARATION The aromatic oils of Yumbria! are condiments made with first choice extra virgin olive oil to which herbs, spices or truffles are added. They are made either by immersing the ingredients in the oil, allowing the flavours to combine, or a simultaneous pressing and subsequent extraction. The added ingredients are usually placed in a glass container which is then filled with extra virgin olive oil and left to rest for at least two weeks. The longer the ingredients are left, the stonger the flavour becomes. If the seasonings break up or begin to leave impurities in the oil, it is advisable to filter the oil before use. If however, they remain intact (garlic, chilli, rosemary) you can leave them to infuse.

â&#x20AC;&#x153;Aromatic Oilsâ&#x20AC;? Flavoured Oils with excellent aromas

Directions for Use As everybody knows, it is common practice to round off the presentation of a dish with a dash of good extra virgin olive oil. Not all oils are the same and each one may have specific connotations depending on the dish that it accompanies. Each cultivar offers its own particular fragrance and today it is also possible to enrich dishes with seasoned oils, ready to cook with or to use as a condiment. As a general guideline, oils flavoured with garlic and basil are excellent as a condiment for vegetables, those with rosemary and wild fennel for meat, those with lemon for fish or salad and those with chilli for grilled dishes, pasta and legumes. Truffles add a touch of class, character and flavour to all dishes. A few drops are sufficient to transform even the simplest of dishes, like egg, salad, risotto, pizza, bruschette and pasta. Truffle oil is versatile, full bodied and ready to be tasted with the finest recipes. Once opened, it is advisable to keep the flavoured oils in the fridge or in a dry, cool place.

Delicacies

BASIL FLAVOURED EXTRA VIRGIN OLIVE OIL ····· Basil ﬂavoured condi-

LEMON FLAVOURED EXTRA VIRGIN OLIVE OIL ····· Lemon ﬂavoured

CHILLI FLAVOURED EXTRA VIRGIN OLIVE OIL ····· Chilli ﬂavoured

ment

condiment

Flavoured extra virgin olive oil makes an excellent dressing. Ideal for enhancing all dishes. Made exclusively by natural infusion.

OLI0114 Bottle Contents 250 ml.

OLI0115 Bottle Contents 250 ml.

OLI0116 Bottle Contents 250 ml.

ROSEMARY FLAVOURED EXTRA VIRGIN OLIVE OIL ·····Rosemary ﬂavoured

EXTRA VIRGIN OLIVE OIL WITH AROMATIC SPICES ····· Mixed spice condiment

WHITE TRUFFLE FLAVOURED EXTRA VIRGIN OLIVE OIL ····· White truﬄe condiment

Flavoured extra virgin olive oil makes an excellent dressing. Ideal for enhancing all dishes. Made exclusively by natural infusion.

Both black and white truﬄe ﬂavoured oil is excellent as a condiment. Ideal for enhancing all dishes. Made exclusively by natural infusion.

OLI0117 Bottle Contents 250 ml.

OLI0118 Bottle Contents 250 ml.

OLI0119 Bottle Contents 250 ml.

BLACK TRUFFLE FLAVOURED EXTRA VIRGIN OLIVE OIL ····· Black truﬄe condimentt

GARLIC FLAVOURED EXTRA VIRGIN OLIVE OIL ·····

CHILLI FLAVOURED EXTRA VIRGIN OLIVE OIL ·····

This is mainly used as a condiment for spaghetti. However, it may have a thousand other uses for those who like garlic!

This has always been the most popular ﬂavoured oil in Italy. It is excellent with all sauces, on pizza, ﬁsh soups, bruschette and grilled meat.v

AROMATICS OILS

condiment

Both black and white truﬄe ﬂavoured oil is excellent as a condiment. Ideal for enhancing all dishes. Made exclusively by natural infusion.

OLI0120 Bottle Contents 250 ml. 48

OLI0207/8 Bottle Contents 100/250 ml.

OLI0209/10 Bottle Contents 100/250 ml.

LEMON FLAVOURED EXTRA VIRGIN OLIVE OIL ····· Lemon condiment

ROSEMARY FLAVOURED EXTRA VIRGIN OLIVE OIL ····· Rosemary condiment

WILD FENNEL FLAVOURED EXTRA VIRGIN OLIVE OIL ····· Wild Fennel condiment

Ideal with grilled or steamed ﬁsh, salad, cooked vegetables and even rice with parmigiano.

This is ideal with roasts and grilled meat and is also very good with bruschette, focacce and croutons.

OLI0211/12 Bottle Contents 100/250 ml.

OLI0213/14 Bottle Contents 100/250 ml.

This goes well with pork and all fatty meats. It is also excellent for enhancing salads, ﬁsh dishes, sauces, ﬂavoured vinegars and is also used to make pasta with sardines. OLI0215/16 Bottle Contents 100/250 ml.

BLACK TRUFFLE FLAVOURED EXTRA VIRGIN OLIVE OIL ····· Black truﬄe condiment

WHITE TRUFFLE FLAVOURED EXTRA VIRGIN OLIVE OIL ····· White truﬄe condiment

BLACK TRUFFLE FLAVOURED EXTRA VIRGIN OLIVE OIL ····· Black truﬄe condiment

Black truﬄe condiment with extra virgin olive oil.

White truﬄe condiment with extra virgin olive oil.

Truﬄe oil is used as a condiment for all pasta dishes with a white sauce as well as carpaccio, bruschetta, croutons and roast and fried meats.

OLI0701/2/3 Bottle Contents100/250/500 ml.

OLI0704/5/6 Bottle Contents 100/250/500 ml.

OLI0801 Bottle Contents 100 ml.

BLACK TRUFFLE FLAVOURED EXTRA VIRGIN OLIVE OIL ····· Black truﬄe condiment

WHITE TRUFFLE FLAVOURED EXTRA VIRGIN OLIVE OIL ····· White truﬄe condiment

Truﬄe oil is used as a condiment for all pasta dishes with a white sauce as well as carpaccio, bruschetta, croutons and roast and fried meats.

OLI0802 Bottle Contents 250 ml.

OLI0803 Bottle Contents 100 ml.

OLI0804 Bottle Contents 250 ml. 49

THE VERY HEART OF ITALIAN TASTE

“Truffle”. White, black and summer black truﬄe.

TRUFFLE

TRUFFLES “THE SENTINELS OF THE ENVIRONMENT” The truffle is one of the main products of Umbrian cuisine. Indeed Umbria is the only region in Italy that has a vast range of truffles for every season. Since they suffer from pollution they are known as the “sentinels of the environment” and they take on varying forms depending on the type of earth they grow in; if it is soft, the truffle will be round and smooth, if it is compact and clayey, the truffle will be gnarled since it is difficult to make space for itself underground.

The truffle is in fact an underground mushroom and belongs to the Ascomiceti class, Tuberales order of the tuber genus. It is made up of and outer skin, the peridum, which may be of varying coarseness, and an internal part, the gleba, which is furrowed by mycelial filaments, which in turn, surround the area where the spores mature in small sacks known as aschi.

Tuber Melanosporum Vitt. CHARACTERISTICS The main part of the truffle is particularly rich in proteins, mineral salts, nitrogenous substances, organic acids, fats, carbohydrates and cellulose. As a consequence, its nutritional value is far higher than any other vegetable or epigeal fungus, which since they grow on the surface, are more watery and less sought after.

It is no coincidence that truffles are known as “plant meat”. It is also known for its medicinal properties and was used in the past in liquid form for pain or as an antibiotic in the form of a paste. Although it has not been proved scientifically, it is also considered an aphrodisiac due to its sought after aroma and delicate flavour.

SOIL AND DISTRIBUTION

THE HARVEST

This precious tuber in exposed hilly and mountainous areas, and near oak, hornbeam and hazelnut trees.

The regional law number 6, 28/2/94, states that harvesting truffles is legal in woods, on uncultivated land and along public river banks.

It prefers calcareous, stony, welldrained and alkali soil. In Italy, they are mainly found in the northern and central parts of the Apennines and Norcia is considered to be its ideal habitat.

Private truffle growing land must be delineated by law while truffle hunters must pass an exam to obtain a licence. When a truffle is found by a dog or a pig (the truffle hunter can take a maximum of two animals with him), it can be extracted from the earth with the help of a specific trowel. They cannot extract young or spoilt truffles and must refill the holes at the end of the operation.

The truffles are found in areas known as “witches’ circles” which can be recognised by the lack of grass and plant life. This disappearance is due to the emission of a potent antibiotic and to the formation of an excess of hormones.

YUMBRIA!’S TRUFFLES

WHITE TRUFFLE Tuber Magnatum Pico

BLACK TRUFFLE Tuber Melanosporum Vitt.

SUMMER TRUFFLE Tuber Aestivum Vitt.

Fresh

Star product TUBER MAGNATUM PICO “The majesty of the white truffle” The smells and the flavours of the truffle warm the heart, beginning with the precious truffle called Tuber Magnatum Pico, the white truffle from the upper Tiber valley. Its scientific name, magnatum, is of interest since this truffle was traditionally eaten by the “magnates”, the great lords of the table to whom money was no concern. The “majesty” of the white truffle, which is rarer than the black truffle, this is a deluxe product which must be tasted at least once in a lifetime. A doctor from Turin called Pico was convinced of this and was the first man to describe its organoleptic characteristics in 1788.

NORCIA’S BLACK TRUFFLE THE KING OF THE TABLE Norcia is the leading city in the production of the Tuber Melanosporum Vittadini or Vitt, the most precious black truffle on the market. It is the main ingredient in many international dishes and is exported from Italy with more than 45% of the exports coming from Norcia. It is generally rounded in shape but sometimes is irregular. Its size is variable, ranging from a walnut to a large potato and very occasionally, even bigger. It is brownish black in colour, with hints of purple or red. It has a warty surface with pyramid type formations and whitish veins. Its smell is aromatic, pleasant and fruity as well as being perceptible from a distance. Its taste is exquisite and it is known as the “sweet” black truffle. This truffle is also of historical significance; Count Camillo Benso di Cavour used it as a diplomatic instrument in hiss political activities, Gioacchino Rossini called it the “Mozart off mushrooms” and Lord Byron claimed it was a source of literary y creativity. Norcia’s truffle is also mentioned in Umberto Eco’ss novel “The Name of the Rose” which was set in 1327.

THE LEGEND OF THE APHRODISIAC It is believed that truffles are aphrodisiacs, a belief given credence by the fact that they contains small quantities of alcohol which have a musky scent similar to that of human testosterone. The legend has its origins in Greek mythology. On the slopes of Mount Olympus, in order to distract Aphrodite who was upset after eating a rather bland chicken, her husband, Hephaestus, the god of fire, placed a burning piece of coal on the table, gave it the gift of life and then buried it near a large oak tree. Zeus, the supreme god and lover, fertilized the land with lightning which later produced a precious pearl, thus beginning the myth of the truffle.

Production area

NORCIA Norcia has always been the home of the black truffle and offers a wide range of dishes prepared with this precious product. Despite its sophistication and nickname “king of the table”, which is because of its exquisite flavour and price (the price varies depending on the season, the harvest and the demand), it is also used in many popular recipes; bruschette, spaghetti, omelette, steak, trout, lamb, oil, cheese, chocolate, liqueurs and even desserts. The truffle was considered to be almost a divine fruit by the Greeks. Hydon, as the truffle was known, was the son of a thunderbolt thrown by Jupiter or lightning made by the divine blacksmith Vulcano. Also other ancient populations were fascinated by this precious plant; the Sumerians for example, or the Romans, who, according to Pliny the Elder, were curious to discover the origins of this natural wonder and thought it may have been a callous of the earth. All this, together with its rarity, made the truffle the noble fruit per excellence, a must for many regal banquets.

Divine fruit

BLACK TRUFFLE ····· Minced

Ingredients: minced black truﬄe 70%, extra virgin olive oil, black truﬄe juice, water, salt

TAR0101/02/03/04 Net Weight 12,5/25/50/100 g

TAR0105 Net Weight 25 g

TAR0106 Net Weight 50 g

TARTUFO NERO PREGIATO ····· Minced

WHITE TRUFFLE ····· Whole

Ingredients: minced black truﬄe 70%, extra virgin olive oil, black truﬄe juice, water, salt

Ingredients: whole white truﬄe, white truﬄe juice, water, salt.

TAR0107 Net Weight 90 g

TAR0108 Net Weight 200 g

TAR0109 Net Weight 25 g

WHITE TRUFFLE ····· Minced

SUMMER TRUFFLE ····· Whole

Ingredients: minced white truﬄe 70%, extra virgin olive oil, white truﬄe juice, water, salt.

Ingredients: whole summer truﬄe, black summer truﬄe juice, water, salt.

TAR0110 Net Weight 25 g

TAR0111 Net Weight 25 g

TAR0112 Net Weight 50 g

TRUFFLE

BLACK TRUFFLE ····· Whole

SUMMER TRUFFLE ····· Whole

SUMMER TRUFFLE ····· Shavings

Ingredients: whole summer truﬄe, black summer truﬄe juice, water, salt.

Ingredients: black summer truﬄe 70%, extra virgin olive oil, salt.

TAR0113 R0113 Net Weight 100 g

TAR0114 Net Weight 200 g

TAR0115 T Net Weight 60 g N

SUMMER TRUFFLE ····· Shaving

Ingredients: black summer truﬄe 70%, extra virgin olive oil, salt.

TAR0116 Net Weight 80 g

TAR0117 Net Weight 250 g

TAR0118 Net Weight 450 g

SUMMER TRUFFLE ····· Minced

Ingredients: minced black summer truﬄe 70%, extra virgin olive oil, water, salt.

Ingredients: minced black summer trufﬂe 70%, extra virgin olive oil, water, salt.

TAR0119 Net Weight 60 g

TAR0120 Net Weight 80 g

TAR0121 Net Weight 200 g 57

WHITE TRUFFLE ····· Whole

WHITE TRUFFLE ····· Carpaccio

Ingredients: minced black summer truﬄe 70%, extra virgin olive oil, water, salt.

Tuber Magnatum Pico

Tuber Magnatum Pico.

TAR0122 Net Weight 500 g

TAR0201/02/03 Net Weight 20/60/80 g

TAR0204/05/06 Net Weight 50/80/140 g

BLACK TRUFFLE ····· Whole

BLACK TRUFFLE ····· Carpaccio

BLACK TRUFFLE ····· Juice

Tuber Melanosporum Vitt

TAR0207/08 Net Weight 25/50 g

TAR0209 Net Weight 50/80 g

TAR0211/12 Net Weight 120/400 g

SUMMER TRUFFLE ····· Whole

SUMMER TRUFFLE ····· Carpaccio

WHITE TRUFFLE BUTTER ·····

Tuber Aestivum Vitt.

TRUFFLE

SUMMER TRUFFLE ····· Minced

TAR0213/14/15/16 Net Weight 35/50/70/100 g 58

TAR0217/18/19/20 Net Weight 50/80/140/250 g

TAR0221 Net Weight 80 g

SUMMER BLACK BUTTER ·····

SUMMER BLACK TRUFFLE ····· Carpaccio

FRESH BLACK AND WHITE TRUFFLES ····· Whole

TAR0222 Net Weight 80 g

TAR0301/02/03 Net Weight 80/170/250 g

TAR401

BLACK TRUFFLE ····· Whole

BLACK TRUFFLE ····· Minced

TAR0501 /02/03 Net Weight 15/24/35 g

TAR0504/05/06 Net Weight 60/100/180 g

TAR0507/08/09/10 Net Weight 30/50/80/130 g

SUMMER TRUFFLE ····· Whole

SUMMER TRUFFLE ·····

TAR0511/12/13 Net Weight 22/35/80 g

TAR0514/15 Net Weight 130/170 g

TAR0516 Net Weight 300 g

Jar of summer truﬄe for preparation of cheeses and salumi.

THE VERY HEART OF ITALIAN TASTE

“Pasta”. Handmade pasta with wheat ﬂour and egg.

PASTA

HANDMADE PASTA Pasta is the staple of Italian cuisine in the world and has entered the collective imagination as a synonym for tradition and simplicity. Yumbria! offers a comprehensive selection of typical Umbrian handmade dried pasta. All the pasta is made by artisans, often small family businesses that make pasta of the highest quality.

Bronze wire-drawing technique EXCELLENCE Firstly, the careful selection of the ingredients; durum wheat is among the best in the world both for its nutritional and chemical properties, and fresh, first choice, pasteurized eggs without any colourings or artificial preservatives. Another fundamental element in the excellence of our pasta lies in the bronze wire-drawing technique and the milling (for long pasta) which leaves the surface of the dough very rough. The process ends with very slow drying (between 20 to 40 hours, depending on the shape) at a low temperature. This means the taste and fragrance of the product remain unchanged over time.

Varieties

Traditional

From expertly made classic egg pasta to the more sought after bronze drawn durum wheat, from pasta made with wholemeal spelt flour to exclusive variations of organic durum wheat semolina like “Senatore Cappelli”.

Strangozzi, which is an antique Umbrian/Etruscan type of pasta handmade with durum wheat flour, has a similar shape to spaghetti, but it is wider and the surface is rougher which makes it better for holding the sauce.

Pappardelle, tagliatelle, torciglioni, pici spaghetti, strangozzi, penne, strozzapreti, garganelli, tagliolini and a thousand other types full of great textures, grains and aromas. Ideally, one can combine recipes from certain areas with the oil that is produced in the same place. Yumbria!’s pasta makes a wonderful dish for special occasions and can be further enhanced with a black truffle sauce from Norcia.

fettuccine, The name derives from the pasta’s similarity to stringhe, shoelaces and it was invented in Terni, although it is known and eaten in all of Umbria and if you know how to make it, the result doesn’t change. You need 4 litres of lightly salted boiling water for half a kilo of strangozzi and make sure you don’t stir the pot for the first two or three minutes since this could break the pasta.

Expertly crafted egg pasta

Craftsmanship

DURUM WHEAT PAPPARDELLE ····· Pasta made with durum wheat.

SPELT PICI ····· Pasta made with wholegrain spelt ﬂour.

This pasta is made with durum wheat semolina (not wholegrain) and is characterized by its aftertaste of freshly milled flour. It is a fine accompaniment to tomato, meat and fish sauces.

This type of pasta is made with wholegrain spelt ﬂour. It has a particular ﬂavour, is easy to digest and is excellent with both tomato and meat sauces. Cooking time; 20-22 minutes.

Cooking time; 7-8minutes.

PAS0103/04 Net Weight 500/1000 g

SPELT TAGLIATELLE ····· Pasta made with wholegrain spelt ﬂour.

SPELT PEPERINA ····· Pasta made with wholegrain spelt ﬂour.

This type of pasta is made with wholegrain spelt ﬂour and it has a particular ﬂavour, is easy to digest and goes well with tomato and meat sauces.

This type of pasta is made with wholemeal spelt ﬂour and it has a particular ﬂavour. It is easy to digest and is excellent in minestrone soups and both vegetable and meat broths.

Cooking time; 14-15 minutes.

Cooking time; 6-8minutes.

PAS0105/06 Net Weight 500/1000 g

PAS0107/08 Net Weight 250/1000 g

PASTA

PAS0101/02 Net Weight 500/1000 g

ORGANIC DURUM WHEAT SPAGHETTI

ORGANIC DURUM WHEAT PENNE

····· Bronze wire-drawn

This shape of pasta represents Italy around the world. One of the ﬁrst things an Italian child learns at the table is how to spin his fork to eat spaghetti. The secret of a good meal lies in the careful selection of the ingredients.

Pasta made with durum wheat ﬂour and in accordance with tradition, drawn through thick bronze moulds and dried slowly at a low temperature. Use 1 litre of water for every 100g of pasta. Cooking time; 10 minutes.

PAS0301 Net Weight 500g

PAS0302 Net Weight 500g

ORGANIC DURUM WHEAT FUSILLI

PAPPAREDELLE ALL’UOVO BIO

····· Bronze wire-drawn An interesting way to test the quality of pasta is by testing its consistency; top quality cooked pasta will regain its shape after pressure is applied.

····· Bronze wire-drawn Pappardelle is a classic cut of egg pasta and ideal with typical Umbrian condiments such as truﬄes, mushrooms and game.

Cooking time; 10minutes. Cooking time; 4minutes.

PAS0303 Net Weight 500g

PAS0304 Net Weight 500g

TAGLIERINI ·····

TAGLIATELLE ·····

PAS0201/02 Net Weight 500/1000 g

PAS0203/04 Net Weight 500/1000 g

PAS0205/06 Net Weight 500/1000 g

FETTUCCINE ·····

PAPPARDELLE 12 MM ·····

PAPPARDELLE 15 MM ·····

PAS0207/08 Net Weight 500/1000 g

PAS0209/10 Net Weight 500/1000 g

PAS0211/12 Net Weight 500/1000 g

SPAGHETTI ALLA CHITARRA ·····

MEZZE MANICHE ·····

PIPE RIGATE ·····

PAS0213/14 Net Weight 500/1000 g

PAS0215/16 Net Weight 500/1000 g

PAS0217/18 Net Weight 500/1000 g

PASTA

TAGLIOLINI ·····

GARGANELLI ·····

FILINI ·····

QUADRETTINI ·····

PAS0219 Net Weight 250 g

PAS0220 Net Weight 250 g

PAS0221 Net Weight 250 g

QUADRUCCI ·····

QUADRETTONI ·····

GRATTONI ·····

PAS0222 Net Weight 250 g

PAS0223 Net Weight 250 g

PAS0224 Net Weight 250 g

STRINGOZZI ·····

TRUCIOLI ·····

STROZZAPRETI ·····

PAS0225/26 Net Weight 500/1000 g

PAS0227/28 Net Weight 500/1000 g

PAS0229/30 Net Weight 500/1000 g

STROZZAPRETI ·····

TAGLIATELLE RUSTICHE ·····

PAS0231/32 Net Weight 500/1000 g

PAS0233/34 Net Weight 500/1000 g

PAS0235/36 Net Weight 500/1000 g

PENNE RIGATE ·····

FREGNACCE ·····

PAGLIA E FIENO ·····

PAS0237/38 Net Weight 500/1000 g

PAS0239 Net Weight 500 g

PAS0240 Net Weight 500 g

TAGLIATELLE TRE SAPORI ·····

TAGLATELLE AL FARRO ·····

TAGLIATELLE AL SAGRANTINO ·····

PAS0241 Net Weight 500 g

PAS0242 Net Weight 500 g

PAS0243 Net Weight 500 g

PASTA

PACCHERI ·····

TAGLIATELLE AI FUNGHI PORCINI ·····

ORGANIC SPAGHETTONI ····· Bronze wire-drawn

ORGANIC TORTIGLIONI ····· Bronze wire-drawn

Pasta made with semolina from durum wheat “Senatore Cappelli“, drawn through bronze moulds and dried in the traditional way at no more than 38 ° C.

PAS0219 Net Weight 250 g

PAS0401 Net Weight 500g

PAS0402 Net Weight 500g

ORGANIC STRACCI ····· Bronze wire-drawn

ORGANIC LINGUINE ····· Bronze wire-drawn

ORANIC PACCHERI ····· Bronze wire-drawn

Pasta made with semolina from durum wheat “Senatore Cappelli“, drawn through bronze moulds and dried in the traditional way at no more than 38 ° C.

PAS0403 Net Weight 500g

PAS0404 Net Weight 500g

PAS0405 Net Weight 500g

THE VERY HEART OF ITALIAN TASTE

“Sughi”. Sauces, Creams and Patè with an authentic taste .

SAUCES

SAUCES, CREAMS, PATÈ, RAGÙ AND READY-MADE SAUCES An essential compliment to food, the sauces and creams of Yumbria! are ideal as condiments for pasta and rice dishes along with tasty antipasti and Umbria’s typical bruschetta.

Authenticity AUTHENTIC TASTES Genuine, flavoursome and perfect for enhancing side dishes or snacks in an original way. All our products are made following traditional recipes from home cooking and are without additives, preservatives and colourings. The vegetables are all grown locally, “ 0km”, and are immediately processed and packaged in order to keep their original aromas and flavours. Olives, truffles, porcini mushrooms and asparagus, these woodland delights are simple and tasty ingredients and their freshness is key. The vegetables are picked at the peak of their ripeness to make smooth, soft patès, an aromatic classic of the Umbrian tradition.

Always ready

Immediately Tasty

All the specialities selected by Yumbria! are made by hand, with the same care and passion of the housewives that have handed down the recipes; the best of the local gastronomy and the greatest respect for the traditions of popular cuisine.

Truffles from Norcia, olives produced in Umbria’s DOP Umbria zones, mushrooms and asparagus picked in our woods and vegetables grown in the fields of the Tiber valley. Prime materials of excellent quality for patès, creams and sauces, as well as compotes and sweet and sour sauces, tomato sauces and game ragù for making pasta and crostini.

The best ingredients (also organic) are transformed into delicious sauces and patès just a few hours after harvesting. Thanks to the immediate pasteurisation and packaging, you have the pleasure of tasting their real flavour all year round. Since the products maintain their freshness and organoleptic qualities.

The delicious green olive and black olive paté form the ideal base for many typical dishes from the Mediterranean cuisine; sauces for game, sandwiches, tasty bruschette and condiments for pasta.

The truffle sauces can be used hot or cold, along with the spicy sauces which are excellent with pasta and rice dishes, meat, bruschette, sandwiches and cooked vegetables.

Freshness

BLACK OLIVE PATÈ ·····

GREEN OLIVE PATÈ ·····

TRUFFLE FLAVOURED SAUCE ·····

Ingredients: 100% black olive pulp, extra virgin olive oil, salt.

Ingredients: 100% green olive pulp, extra virgin olive oil, salt.

No preservatives or colourings.

Ingredients: Champignons mushrooms (Agarigus Bisporus) 54%, Extra virgin olive oil, Truﬄes (Tuber Aestivum Vitt) 10%, Salt and Aromas.

Gastronomy: Green olive and black olive paté form the ideal base for many typical dishes from the Mediterranean cuisine; sauces for game, sandwiches, bruschette and condiments for our main dish, spaghetti. tti.

No preservatives or colourings.

SAS0101 Net Weight 180 g

SAS0102 Net Weight 180 g

SAS0105 Net Weight 180 g

SAUCES

Gastronomy: As a condiment to antipasti, pasta and rice dishes.

ASPARAGUS PATÈ ·····

TOMATO SAUCE FOR BRUSCHETTA ·····

ARTICHOKE AND OLIVE PATÈ ·····

Ingredients: Asparagus 95%, Extra virgin olive oil, Salt and aromatic herbs.

Ingredients: Tomato 85%, Basil5%, Extra virgin olive oil, Chilli, Salt.

Ingredients: Artichokes, Olives, Extra virgin olive oil, salt and natural aromas.

No preservatives or colourings

No preservatives or colourings.

Gastronomy: As a condiment to antipasti, pasta and rice dishes.

Gastronomy: As a condiment to antipasti, pasta, rice dishes and the typical Umbrian bruschetta

SAS0106 Net Weight 180 g

SAS0107 Net Weight 180 g

SAS0108 Net Weight 180 g

SMALL ARTICHOKE PATÈ ·····

TRUFFLE FLAVOURED SAUCE ·····

PORCINI CREAM SAUCE ·····

Ingredients: Small artichokes 70%, Extra virgin olive oil, Parsley, garlic. No preservatives or colourings.

Ingredients: cultivated mushrooms (Agaricus bisporus), extra virgin olive oil, black olives, carrots, celery, summer truﬄes 5 % (tuber aestivum vitt.) , salt, aromas.

Ingredients: cultivated mushrooms (Boletus edulis and relative group), extra virgin olive oil, summer truﬄes 2% (tuber aestivum vitt.), white truﬄes (tuber borchi vitt.), salt, aromas.

Gastronomy: As a condiment to antipasti, pasta and rice dishes.

Use hot or cold as a condiment for pasta, meats, bruschette, sandwiches etc.

(*)

SAS0109 Net Weight 180 g

SAS0201/02/03/04/05 Net Weight 80/180/250/500/900 g

SAS0206 Net Weight 80 g

OLIVE AND ALMOND PATÈ WITH TRUFFLE ·····

TRUFFLE READY-MADE SAUCE ·····

Use hot or cold as a condiment for pasta, meats, bruschette, sandwiches etc. (*)

Ingredients: Tomato pulp, cultivated mushrooms (agricus biospurus), celery, carrots, onion, parsley, extra virgin olive oil, summer truﬄes 2% (tuber aestivum vitt.), acidity corrector, salt, sugar, truﬄe aroma.

TRUFFLE PESTO READY-MADE SAUCE ····· Red / Green Use hot or cold as a condiment for pasta, meats, bruschette, sandwiches etc. (*)

(*)

SAS0207 Net Weight 90 g

SAS0208 Net Weight 180 g

SAS0209/10 Net Weight 180 g

BLACK TRUFFLE PUREE ·····

WHITE TRUFFLE PUREE ·····

CREMA DI TARTUFI E FUNGHI ·····

Ingredients: Black truﬄe (Tuber aesivum vitt.) 65%, extra virgin olive oil, salt.

Ingredients: White truﬄe (Tuber magnatum pico)) 65%,, extra virgin g olive oil,, salt.

Ingredienti: funghi porcini (boleus edulis) 70 %, tartufo nero (tuber aestivum vitt.) 10%, olio extra e ra vergine di oliva, sale, aromi naturali.

SAS0301/02/03/04 Net Weight 30/80/170/250 g

SAS0305/06/07 Net Weight 30/80/170 g

SAS0308/09 Net Weights 80/170 g

PORCINI MUSHROOM CREAM SAUCE ·····

SPICY SALSA ·····

ASPARAGUS AND TRUFFLE SAUCE ·····

Ingredients: sundried tomatoes, extra virgin olive oil, capers, anchovies, chilli, garlic. Recommended on sandwiches, pasta and rice dishes, hes, meats and vegetables.

Ingredients: asparagus 70%, black truﬄe (tuber aestivum vitt.) 10%, extra virgin olive oil, salt. sale.

SAS0310/11 Net Weight 80/500 g

SAS0312/13/14 Net Weight 80/170/250 g

SAS0315/16/17 Net Weight 80/170/250 g

TRUFFLE FLAVOURED SAUCE ····· 3% Truﬄe

TRUFFLE FLAVOURED SAUCE ····· 10% Truﬄe

WHITE TRUFFLE FLAVOURED SAUCE ·····

SAS0401/02/03/04 Net Weight 80/130/180/500 g

SAS0405/06/07/08/09 Net Weight 80/130/180/500/1200 g

SAS0410/11/12/13 Net Weight 80/130/180/500 g

SAUCES

Ingredients: porcini mushrooms (boletus edulis) 80%, extra virgin olive oil, salt, natural aromas. romas.

PORCINI AND WHITE TRUFFLE SAUCE ·····

PORCINI MUSHROOM CREAM SAUCE ·····

TARTUFAGLIO ·····

SAS0414/15 Net Weight 80/180 g

SAS0416/17 Net Weight 80/180 g

SAS0418/19/20 Net Weight 130/180/500 g

BLACK OLIVE SAUCE ·····

RUSTIC SAUCE ····· Tomato Sauce

SPICY SALSA ····· Tomato Salsa

SAS0421 Net Weight 180 g

SAS0501 Net Weight 290 g

SAS0502 Net Weight 290 g

CAMPAGNOLA SAUCE ····· Tomato sauce

BASIL SAUCE ····· Tomato Sauce

PESTO ALLA GENOVESE ····· Pesto Sauce

SAS0503 Net Weight 290 g

SAS0504 Net Weight 290 g

SAS0505 Net Weight 290 g 77

PEPPER COMPOTE ·····

RED ONION COMPOTE ·····

SAS0601 Contents 106 ml

SAS0602 Contents 106 ml

SAS0603/04 Contents 106/212 ml

SQUASH COMPOTE ····· con Vaniglia o Zenzero

SWEET AND SOUR PEPPER ·····

SWEET AND SOUR SQUASH ·····

SAS0605 Contents 212 ml

SAS0606 Contents 212 ml

SAS0607 Contents 314 ml

CHICKPEA AND LEMON CREAM SAUCE ·····

HORSERADISH SAUCE (KREN) ·····

RUSTIC TOMATO SAUCE ·····

SAS0608 Contents 212 ml

SAS0609 Contents 106 ml

SAS0610 Contents 314 ml

SAUCES

CARROT COMPOTE ·····

BANDIERA SAUCE ·····

PEACH NECTAR ·····

APRICOT NECTAR ·····

SAS0611 /12 Contents 212/314 ml

SAS0613 Net Weight 200 g

SAS0614 Net Weight 200 g

TOMATO JUICE ·····

PEPPER COMPOTE ·····

SQUASH AND GINGER COMPOT ·····

SAS0615 Net Weight 200 g

SAS0616/17 Net Weight 30/40 g

SAS0618 /19 Net Weight 30/40 g

RED ONION COMPOTE ·····

CHICKPEA AND LEMON COMPOTE ·····

SAS0620/21 Net Weight 30/40 g

SAS0622/23 Net Weight 30/40 g

GOLOSINO SAUCE ····· Bolognese style

SPICY UMBRIAN SAUCE ····· Amatriciana style

SAS0701 Net Weight 300 g

SAS0702/03 03 3 Net Weight 300/540 g

SAS0704 Net Weight 300g

TOMATO AND BASIL SAUCE ·····

TOMATO AND TRUFFLE SAUCE ·····

WILD BOAR SAUCE ·····

SAS07006/07 Net Weight 300/500 g

SAS0709 Net Weight 300 g

SAS0710 Net Weight 180 g

SUNDRIED TOMATOES ·····

MIXED MUSHROOMS ·····

PORCINI MUSHROOM ANTIPASTO ·····

SAS0711/12 Net Weight 300/3100 g

SAS0713/14 Net Weight 300/3100 g

SAS0715/16 Net Weight 300/3100 g

SAUCES

FRANCESCANO SAUCE ····· with Tomato and Olives

SWEET AND SOUR BABY ONIONS ·····

SPOLETO GARLIC SAUCE ·····

PORCINI MUSHROOMS ····· Whole Heads

SAS0717/ SAS0717/18 /118 8 Net Weight 300/3100 g

SAS0719 Net Weight 180 g

SAS072 SAS0720/21 20 0/ /211 /21 Net Weight 300/3100 g

UMBRIAN BOSCAIOLA SAUCE ·····

ARTICHOKE CREAM SAUCE ·····

CHICKPEA CREAM SAUCE ·····

SAS0722/23 Net Weight 300/540 g

SAS0724/25 Net Weight 180/540 g

SAS0726/27 Net Weight 180/540 g

ONION CREAM SAUCE ·····

FAVA BEAN CREAM SAUCE IN OIL ·····

PORCINI MUSHROOM CREAM SAUCE ·····

SAS0728/29 Net Weight 180/540 g

SAS0730/31 Net Weight 180/540 g

SAS0732/33 Net Weight 180/540 g

CROSTONE FRANCESCANO ·····

CROSTINO DELLA FATTORIA ·····

SAS0734/35 Net Weight 180/540 g

SAS0736/37 Net Weight 180/540 g

SAS0738/39 Net Weight 180/540 g

OLIVE AND TRUFFLE PATÈ ·····

BLACK OLIVE PATÈ ·····

GREEN OLIVE PATÈ ·····

SAS0740/41 Net Weight 180/540 g

SAS0742/43 Net Weight 180/540 g

SAS0744/45 Net Weight 180/540 g

PESTO ALLA GENOVESE ·····

SALSA DEL FATTORE ·····

SALSA DELLA GIOVINEZZA ·····

SAS0746/47 Net Weight 180/540 g

SAS0748/49 Net Weight 180/540 g

SAS0750/51 Net Weight 180/540 g

SAUCES

YELLOW SQUASH CREAM SAUCE ·····

ASPARAGUS SAUCE ·····

ARTICHOKE AND OLIVE SAUCE ·····

CARROT SAUCE ·····

SAS0752/53 Net Weight 180/540 g

SAS0754/55 Net Weight 180/540 g

SAS0756/57 Net Weight 180/540 g

WALNUT SAUCE ·····

WALNUT AND AUBERGINE SAUCE ·····

RED RADICCHIO SAUCE ·····

SAS0758/59 Net Weight 180/540 g

SAS0760/61 Net Weight 180/540 g

SAS0762/63 Net Weight 180/540 g

UMBRIAN ROCKET SAUCE ·····

SPICY UMBRIAN SALSA ·····

UMBRIAN TRUFFLE FLAVOURED SAUCE ·····

SAS0764/65 Net Weight 180/540 g

SAS0766/67 Net Weight 180/540 g

SAS0768/69 Net Weight 180/540 g

UMBRIAN PEPPER SAUCE (PEPERONISSIMA) ·····

UMBRIAN TOMATO AND OLIVE SAUCE ·····

SAS0770/71 Net Weight 180/540 g

S S0 2 73 3 SAS0772/73 Net Weight 180/540 g

S S0 4 75 SAS0774/75 5 Net Weight 180/540 g

CAULIFLOWER SOUP ·····

CROSTONE DEL CONTADINO ·····

TRASIMENO WHITE BEAN SAUCE ·····

SAS0776/77 Net Weight 180/540 g

SAS0778/79 Net Weight 180/540 g

SAS0780/81 Net Weight 180/540 g

COLFIORITO LENTIL CREAM SAUCE ·····

COLFIORITO PEA SAUCE ····· Roveja (Pisum arvense)

SAFFRON AND TRUFFLE ·····

SAS0782/83 Net Weight 180/540 g

SAS0784/85 Net Weight 180/540 g

SAS0786/87 Net Weight 180/540 g

SAUCES

UMBRIAN SPAGHETTATA ·····

TARTUFELLA ·····with Champignon and Truﬄe

PESTO ALL’UMBRA TARTUFATO ·····

ASPARAGUS AND TRUFFLE ·····

SAS0788/89 8 Net Weight 180/540 g

S S0 90 911 SAS0790/91 Net Weight 180/540 g

S S079 SAS0792/93 92 2/ / 3 /93 Net Weight 180/540 g

OLIVE AND TRUFFLE PATÈ ·····

IL CROSTINO TARTUFATO ·····

SALSA UMBRA TARTUFATA ·····

SALSA TARTUFATA ····· with Porcini e Truﬄe

SAS0794/95 Net Weight 180/540 g

SAS0796/97 Net Weight 180/540 g

SAS0798/99 Net Weight 180/540 g

SAS07100/101 Net Weight 180/540 g

ARTICHOKE AND TRUFFLE SAUCE ·····

CHERRY TOMATO, PIG’S CHEEK AND TRUFFLE C SAUCE

STUFFED OLIVES WITH CAPSICUM ·····

OLIVES WITH ORANGE ·····

SAS07102/103 Net Weight 180/540 g

SAS07104/105 Net Weight 180/540 g

SAS07106/107 Net Weight 300/3000 g

SAS07108/109 Net Weight 300/3000 g

SALSA TARTUFATA LA BOSCAIOLA

····· with Summer Truﬄes and Champignon mushrooms

·····with summer Truﬄes and Champignon mushrooms

····· with Summer Truﬄes and Champignon mushrooms

SAS0901/02/03/04 Net Weight 80/130/170/250 g

SAS0905/06/07/08 Net Weight 500/900/2800g 800 g (tin)

SAS0909/10/11/12 Net Weight 80/130/170/250 g

SALSA TARTUFATA LA BOSCAIOLA

SUMMER TRUFFLE SALAD ·····

ARTICHOKE CREAM SAUCE ·····

SAS0913/14/15 Net Weight 80/130/170 g

SAS0916/17/18 Net Weight 60/100/150 g

SAS0919 Net Weight 130 g

ASPARAGUS CREAM SAUCE ·····

PORCINI MUSHROOM CREAM SAUCE ·····

GREEN/BLACK OLIVE CREAM SAUCE ·····

SAS0920 Net Weight 130 g

SAS0921 Net Weight 130 g

SAS0922/23 Net Weight 130 g

SAUCES

····· with Black Truﬄes and Champignon mushrooms

HARE RAGÙ ·····

ROE DEER RAGÙ ·····

WILD BOAR RAGÙ ·····

SAS0924 Net Weight 180 g

SAS0925 Net Weight 180 g

SAS0926 Net Weight 180 g

GOOSE RAGU’ ·····

SAUCE FOR CROSTINI ·····

PORCINI AND WHITE TRUFFLE CREAM SAUCE ·····

SAS0927 Net Weight 180 g

SAS0928 Net Weight 180 g

SAS0929/30 Net Weight 80/180 g

PESCHETTE AL TARTUFO ·····

TRUFFLE FONDUE ·····

MUSHROOM AND TRUFFLE SALAD ·····

SAS0931/32/33 Net Weight 80/300 /1000 g

SAS0937 Net Weight 180 g

SAS0938 Net Weight 180 g

THE VERY HEART OF ITALIAN TASTE

SALUMI

NORCINERIA Cured meats, the culinary excellence from the green land of Valnerina, between Norcia, Spoleto and Preci. Here lie the origins of the “norcineria”, the antique art of working with pork. Prosciutto from Norcia Igp, corallina, porchetta, capocollo, guanciale and wild boar sausages. Yumbria! has not only a selection of salumi made from Italian pork and cured for a very long time, but also wild boar and venison. Quality, unique meats with exceptional flavour.

Curing UMBRIAN PROSCIUTTO The long traditional preparation of Umbrian prosciutto begins with salting fresh ham, which, over a period of two weeks, is periodically covered with a mix of salt, garlic and pepper and then washed with white wine. After three months and the last washing, comes the delicate phase of the “stuccatura”, or ‘filling’ with lard, garlic and pepper to protect the ham from external agents. The curing process then continues for another 14 months. Yumbria! has a wide selection of Italian pork salumi products, with some of the pigs reared in the wild and all made in accordance with Umbrian tradition.

“Salumi”. The ancient art of working with pork.

The antique art of the Norcineria. The butchers of Norcia practice an antique and noble art and they were already famous in Roman times. For centuries they have travelled from Valnerina to cut and cure pigs in central Italy. During the Renaissance, they also worked as surgeons in the courts of Europe since they were so skilled in “cutting”. If we add to this the careful pig selection process, the quality of the aromatic herbs and acorns, the antique curing techniques and the pure air, we begin to understand how it became a noble art.

Norcia’s Prosciutto

The ancient art of working with pork The morphology of the territory, the mountain top that surrounds the town, the cold winter climate, the distance from main roads, the poverty of its agriculture, all factors that meant Norcia would turn to rearing animals, pigs and sheep. It is not difficult to understand why the people of Norcia needed to develop techniques to preserve meat, techniques that were then refined to such an extent to give rise to the art of â&#x20AC;&#x153;norcinoâ&#x20AC;? in the 17th century.

Umbriaâ&#x20AC;&#x2122;s natural characteristics lend themselves to curing meats and making salumi. The high Apennine mountains prevent the flow of wet air from the sea while the prevalent calcareous soil helps disperse rain water. These factors, along with the fact that Norcia is 600 metres above sea level, combine to create the perfect conditions for making top quality prosciutto and salumi.

Sausages, coppe, porchette, coppiette, lombetti, capocolli, ciauscoli, soppressate, mortadelle, prosciutti, pancette, (bacon), guanciali, mazza fegati (liver), budellacci, sanguinacci (blood pudding), salami, coralline, fiaschette del frate, coglioni di mulo; an endless list of delicious cured meats.

Authenticity

NORCINO During the middle ages near Norcia, on the green grassy slopes interspersed with beech and oak copses, the pigs graze and the farmers have developed great manual dexterity in the slaughtering, processing and castration of pigs. Their innate ability is perfected by the knowledge of anatomy gained from the Benedictine monks that live in the nearby abbey of Saint Eutizio. It is the antique practice of “dressing, seasoning and preparing pork in a thousand ways” that becomes a profession, a qualification, an art. The modern day Norcino has become a business but most of all, a master class in taste and craftsmanship that the whole world envies.

History « 800,000 prosciutti a year. Almost one per inhabitant. » Salumi in Umbria is traditionally in produced around Valnerina, in Norcia, Preci, Cascia, a, Monteleone Spoleto and Poggiodomo, at an altitude of 500 metres above sea level. These places are synonymous with expertise and are the birthplace of the masters of butchering pig and preparing salumi. Norcia’s Prosciutto IGP, seen as the flagship of the local production, is made with the thighs of fat pigs which are first trimmed into pear shapes and then dry-cured with salt for around 3 weeks. They are then desalted and flavoured with pepper and other aromas. There then follows a drying period that lasts around two and a half months during which the prosciutto is lightly smoked. In order to protect the parts of the meat that are not covered by rind, the thighs are massaged with a combination of lard and flour. After a long curing process, the ham is ready for the market and each thigh will weigh at least 8,5 kilos. When cut, Norcia’s prosciutto IGP has a pinky-red colour, a delicate, slightly spicy smell and a strong sweet and slightly sapid flavour. Whole, the prosciutto should be kept in the cellar or a cool place. Once cut, the slices should be eaten during the course of the day.

CANDELA ·····

TRUFFLE SALAME ·····

Horse-shoe shaped salami made with 70% lean pork shoulder and 30% fresh pancetta. Rustic and very tasty.

A delicate product made with a ﬁne paste which is wrapped in the intestine. The short curing period renders it soft with a delicate ﬂavour which is certainly characteristic and rooted in the antique traditions of which it is also a custodian. The same mixture as the salamella norcina but in the shape of a candle.

A fine grained salami made with the best cuts of pork and flavoured with finely diced truffle as well as normal seasonings. Wonderful aroma, wrapped in intestine.

SAL0101

SAL0102 Net Weight 500 g

SAL0103 Net Weight 1000 g

SALAME SCHIACCIATO ·····

SALAME AQUILANO ·····

MAIALINO ·····

A full-ﬂavoured salami made with lean meat mixed with bacon fat and other more coarsely minced meat. Seasoned with garlic and whole peppercorns. Stuﬀed in the intestine wall and placed under a weight to make it denser. A real traditional.

A ﬂat salami made with coarsely minced shoulder and belly. Seasoned with salt, pepper and garlic and cased in intestine. Cured for at least 45 days and then to be kept in a cool dry environment.

Irresistible products that bring together tradition and innovation, the maialino is fun, tasty and immediately visible in the shops. Medium-grained, quite spicy and very moreish.

SAL0104 Net Weight 500 gr

SAL0105 Net Weight 1000 gr

SAL0106 Net Weight 500 gr

SALUMI

SALAMELLA ·····

SPICY SALAME ·····

FIASCHETTA ·····

PALLE DEL NONNO ·····

Only Yumbria! is able to combine the goodness and authenticity of the tradition with innovative ideas for the modern consumer. This spicy salami has an excellent ﬂavour and is both medium grained and cured. Makes for a tasty antipasto or snack. Cased in the intestine.

An unusually shaped, flat salami made with finely minced prime cuts of shoulder and belly. Medium-cured with a delicate yet strong flavour. Excellent as a creative antipasto.

Its unusual shape doesn’t mean it won’t excite every palate. Medium-coarse mince with prominent fat, it is cured slowly for between 45-60 days, which allows the ﬂavours to mature evenly. It’s both delicious and original.

SAL0107 Net Weight 1000 gr

SAL0108 Net Weight 250 g

SAL0109 Net Weight 1000 g

COGLIONI DI MULO ·····

SALSICCIA CINGHIALINA ·····

SPICY CANDELA ·····

This is a ﬁne-grained salami made with collonade fat. The mixture is seasoned, left overnight and then mixed again and encased. It has this name because its shape is similar to that of a mule’s testicles, an animal which was used for centuries to transport heavy goods along the rugged paths of the Apennines.

Ideal as a tasty snack, made with ﬁnelyminced, lean wild boar. Seasoned with salt and pepper, cured for around 20 days and encased in intestine.

A spicy, ﬁne-grained product wrapped in the intestine. The brief curing renders it soft with a strong, characteristic ﬂavour, rooted in the traditions and of which it is a custodian.

SAL0110

SAL0111

SAL0112

SALUMI

MINCED SAUSAGE ·····

MIGNON SAUSAGE ·····

LIVER SAUSAGE ·····

The classic bite-size form, 30g, ﬁne-grained and the colour of red wine, ideal for a quick, tasty snack. Made with the ﬁnest pork (shoulder, carnetta, belly), it is spicy, drycured and wrapped in intestine.

The classic bite-size form, 30g, ﬁne-grained and the colour of red wine, ideal for a quick, tasty snack. Made with the ﬁnest pork (shoulder, carnetta, belly), it is spicy, dry-cured and wrapped in intestine.

A rare product which is not easy to ﬁnd. The secret to its quality lies in the ability to add the right amount of liver to the traditional sausage meat. If you add too much, the sausage will be bitter and not conserve well. For this reason, the liver sausage is only made by hand, with love and care and in accordance with the tradition by Yumbria!’s experts from Norcia!

SAL0113

SAL0114

SAL0115

CAPOCOLLO ·····

CULATELLO ·····

PROSCIUTTO TASCABILE ·····

This is made exclusively with pork meat found between the base of the neck and the third rib. Once salted, it is washed with white wine, wrapped in protective paper, tied with string and left to cure for at least 90 days. The pork comes from pigs reared in protected areas. This is an exceptional product with a characteristic ﬂavour, an aroma of wild fennel and a long, slow curing process.

Culatello is a speciality with an unmistakable ﬂavour made from large pigs’ thigh with an even distribution of fat. The tattoo which is visible on the rind proves that the pig was reared in Italy and it comes with other information concerning its provenance. Carefully chosen meat seasoned with sea salt and natural aromas, guaranteeing its authenticity.

SAL0116

SAL0117

SAL0118

LONZINO ·····

SALAME CORALLINA ·····

WILD BOAR SALAMI ·····

This is the lumbar muscle which after processing contains no fat. It is seasoned and salted and tastes of delicate, salted meat. It is ﬂavoured with garlic and fennel in accordance with the tradition and made from the ﬁnest pork in the country. A high quality product, with wild fennel aroma and a long, slow curing process

One of the ﬁnest products arising from Norcia’s traditions. It is made with lean pork without the nerves which is combined with cubes of fat and rather than being minced, it is cut by hand and ﬂavoured with whole black peppercorns. It is medium-cured naturally and its long, irregular shape is testimony to the fact that it is handmade. Corallina is soft and goes well with freshly baked bread or Umbrian cheese bread and is always to be found on the table at Easter

One of the leanest salamis, made with ﬁnelyminced prime cuts of lean wild boar, ﬂavoured with pepper and garlic, encased in intestine and left to cure for a minimum of 40-50 days.

SAL0119

SAL0120

SAL0121

SALAME BASTARDONE ·····

SALAME AL CERVO ·····

SALAME PERUGINO ·····

Salami bastardone or norcino, is made from different cuts of meat including pork shoulder and belly. The mix is finely minced, flavoured with salt, garlic and whole black peppercorns and wrapped in intestine. The curing process begins in a cellar with a wood fire and lasts between 70/90 days

This is one of Norcia’s specialities, a gourmet product for those that crave something new. It is made from lean cuts of pork and the same cuts of deer, which are then mixed together to make a medium-coarse paste and encased in intestine. The ﬂavour is unique with the sapidity of the pork followed by a distinct aftertaste of deer.

This comes from the countryside around Perugia and is made traditionally with pork shoulder and belly, is medium-grained and encased in intestine. It is cured for a few days in a hot, humid place until white mould appears and then left in a cool, ventilated place. It has a soft consistency and is sweet, perfect with unsalted, homemade bread.

SAL0122

SAL0123

SAL0124

COPPIETTE ·····

GUANCIALE ·····

Made exclusively from fresh meat, seasoned with salt and pepper and left to cure slowly. Frequently used to cook with due to its welldeﬁned ﬂavour.

A much sought after salumi with antique traditions. Thin slices of meat made from prime cuts such as loin and tenderloin. They are seasoned with chilli, cured for around a month and available in vacuum packs. They were originally made from horsemeat and sold in Roman inns in order to make the guests thirsty. Excellent as nibbles with an aperitif or as an antipasto.

A prime example of the authenticity of pork. This pig’s cheek is not treated in any way; it is simply seasoned with salt and pepper and smoked naturally with aromatic woods. It is made from specially selected, large, white pigs.

SAL0125

SAL0126

SAL0127

PROSCIUTTO ON THE BONE ·····

BONELESS PROSCIUTTO ·····

DRIED SAUSAGES ·····

Made exclusively with Italian pigs’ thigh cut either long or short and completely handmade. Local garlic is ground to a paste in a mortar and spread over the hams, creating a particular aroma and ﬂavour.

Seasoned with mixed salts, pepper and garlic, cured in a cool, ventilated place. Full of ﬂavour but not salty, with a ﬁne, distinct aroma.

Homemade, cured sausages made with 70% lean pork shoulder and 30% fresh pork belly.

SAL0201

SAL0202

SAL0203

SALUMI

PANCETTA ·····

CAPOCOLLO ·····

LOMBETTO ·····

SALAME ·····

A typical, Umbrian salami made with the top part of the pig’s neck. It has a long curing process and is excellent with bread, piadine, torta al testo and in particular, Umbrian cheese bread.

Lombetto or loin, is made from the muscles in the lower back in the lumbar region of the pig. The fat is taken out of the muscles and they are trimmed, making a cylinder of lean meat which is then seasoned with garlic, salt and pepper and bound with string. Since it has a low fat content, this product is ideal on toast and pizza.

A rustic salami, well seasoned and with a strong ﬂavour. Made from pork shoulder, leg trimmings and pork belly, cured naturally for around 3 months in a cellar.

SAL0204

SAL0205

SAL0206

SALAME “MARIOTTONE” ·····

TRUFFLE SALAMI ·····

FIASCHETTA ·····

This salami is made with pork shoulder, the best part of the pig for making salami. It is medium-coarse with small pieces of fat and is exclusive to this region, making it particularly well-known and appreciated. It is cured for 3-4 months, melts in the mouth and has a unique aroma. Excellent as an antipasto or in ciabatta bread.

A fine-grained salami made with pork shoulder and black summer truffle. A refined product, typically Umbrian with its intense smell and to be eaten on special occasions.

The fiaschetta is becoming increasingly popular thanks to its many different forms. It is fine-grained, undergoes a medium length curing process and its Norcia roots ensures a full flavour and complete satisfaction.

SAL0207

SAL0208

SAL0209

SALAMINO MAIALINO ·····

SALAMINO ABETE ·····

A typical product with ancient origins and a robust ﬂavour. They are made with ﬁnely minced ham, enriched with lard and then tied with the characteristic elm twine which stretches during the curing.

Fun salami wrapped in synthetic intestine in the shape of little pigs. We choose our best meat, ﬁnely mince it and make these original shapes. Satisﬁes both the eye and the palate and is ideal for children or as a present.

Fun salami wrapped in synthetic intestine in the shape of spruce trees. We choose our best meat, ﬁnely mince it and make these original shapes. Satisﬁes both the eye and the palate and is ideal for children or as a present.

SAL0210

SAL0211

SAL0212

SALAMINO A CUORE ·····

COPPIETTE ·····

CICCIOLI ·····

Fun salami wrapped in synthetic intestine in the shape of hearts. We choose our best meat, ﬁnely mince it and make these original shapes. Satisﬁes both the eye and the palate and is ideal for children or as a present.

A much sought after salumi with antique traditions. Thin slices of meat made from prime cuts such as loin and tenderloin. They are seasoned with chilli, cured for around a month and available in vacuum packs. Excellent as nibbles with an aperitif or as an antipasto.

These are traditional products made from pork fat which is separated from the rind and diced. It is then cooked over a low, steady heat until it comes to the boil. The lard is drained oﬀ which leaves a solid residue called ciccioli. They can be eaten as they are as a tasty snack or added to focaccia dough or to Umbrian torta al testo. They come in small 250g jars.

SAL0213

SAL0214

SAL0215

SALUMI

COGLIONI DI MULO ·····

100

PANCETTA TESA INTERA ·····

WHOLE GUANCIALE ·····

PROSCIUTTO NONNO MORO ····· Curing 20-22 months

Its long curing process makes it a must as a condiment for eggs, sauces, roasts and vegetables. It is also excellent sliced with bread. This is a top class Italian product.

Also known as cured throat or chin, it is made from the pig’s throat and cheek. It is seasoned and cured for two months like pancetta and looks like lard even though it contains less fat. It can be eaten as it is, sliced thinly or warmed up and served with bread. It really comes into its own however with pasta.

Made exclusively from large, Umbrian pigs of an average living weight of 180 kg. The hams are carefully selected, numbered and worked with by hand (the quantity is not constant). The prosciutto is cured for around 22-24 months, is dark red and has veins of fat running through it. It has an intoxicating smell and intense ﬂavour, sweet with hints of garlic.

SAL0216

SAL0217

SAL0301

PROSCIUTTO ON WHOLE BONE ·····

WHOLE BONELESS PROSCIUTTO ·····

SLICED PROSCIUTTO ····· (Vacuum pack)

Typical Umbrian Prosciutto made from large local pigs. Cured for 14/16 months and thanks to its geographical position characterized by dry and pure air, makes a unique product. Intense ﬂavour with hints of garlic. The classic accompaniment to torta al testo but excellent with any type of bread or piadina..

Prosciutto made from prime cuts of Umbrian pork. The top quality meat and expert curing make our prosciutto real gems of goodness. It has the same characteristics as prosciutto on the bone but is deboned before being cured. Can be cut with a slicing machine without discarding anything. Cured for around 10 months, sweet taste with hints of garlic.

Excellent Umbrian product, cured for more than 15 months with unparalleled expertise and experience.

SAL0302

SAL0303

SAL0304

101

SHOULDER ON THE BONE ·····

BONELESS SHOULDER ·····

CAPOCOLLO ····· Whole / half (vacuum pack)

Shoulder on the bone is made with the shoulder of large pigs, salted and cured in accordance with an antique Umbrian recipe. It has a strong, attractive ﬂavour.

Made with the shoulder of large pigs which is deboned and stripped of the more muscular parts. Characterized by its half moon shape.

Prodotto tipico umbro, ricavato dalla lavorazione della parte muscolare del collo di suini, avvolto in carta paglia e legato a mano. Si presenta magro con alcune venature di grasso che lo rendono unico nel gusto.

SAL0305

SAL0306

SAL0307 Whole

SALUMI

SAL0308 Half v.p.

102

LOMBETTO ····· Whole / half (vacuum pack)

PANCETTA TESA ·····

GUANCIALE ·····

Typical Umbrian product made with boneless pork loin which is salted and seasoned in accordance with an antique Umbrian recipe. It has a delicate ﬂavour, a slight garlic aroma and comes wrapped and bound in straw paper.

Pancetta is pork belly and rind which is squewered and trimmed. It is a unique product and has a delicate taste thanks to the balance of fat and lean meat.

Made by salting and curing the pig’s cheek. It is triangular and made unique by its sweet and intense ﬂavour.

SAL0309 Whole

SAL0311

Steccata con cotenna

SAL0314

SAL0310 Half (vacuum pack)

SAL0312

Steccata scotennata v.p

SAL0313

Steccata scotennata tranci v.p.

COPPA DI TESTA ·····

SALSICCE SECCHE ·····

SALAME CIAUSCOLO ·····

This is cooked in accordance with the old country traditions. It is prepared by boiling the “poorest” parts of the pig (backbone, rind, head and tail) for around 3 hours. The meat is then cut manually and seasoned with orange, lemon, salt, pepper, garlic and spices. The mixture is then encased and placed under weights to cool.

Made from minced shoulder and pork belly, ﬂavoured with salt, pepper, garlic and spices, wrapped in intestine and cured for around 15 days.

This is made with pancetta, guanciale and shoulder which are ﬁnely minced into a creamy paste, ﬂavoured with salt, pepper and spices, encased in intestine and cured for around 3 weeks. It is spreadable and ideal for crostini and bruschette.

SAL0315 Whole v.p.

SAL0319 pack mod. atmosphere 4 kg .

SAL0322 v.p no. 4 pcs.

SAL0316 Slice v.p.

SAL0320 v.p. no. 10-8 pcs

SAL0323 Sliced v.p.

SAL0317 Whole Spicy v.p.

SAL0321 pack mod. atmosphere 4 kg

SAL0318 Sliced Spicy v.p.

SALAME CASARECCIO ·····

SALAME CORALLINA ·····

SALAME TOSCANO /SPIANATA ROMANA ·····

Typical Umbrian product made from minced shoulder and pork belly, encased in cow’s intestine and cured for around 45 days. Intense ﬂavour with hints of garlic.

This typical Umbrian salami was once only made at Easter since, along with hard-boiled eggs and cheese bread, it was a fundamental part of the Easter breakfast. It is made from ﬁnely minced pork thigh and shoulder along with diced lard from the pig’s back. It is encased in intestine and is soft and ﬂavoursome.

This is made from ﬁnely minced shoulder and pork belly, to which lard. taken from the dorsal region and diced is added. It is wrapped in synthetic casings and cured for around 70 days. It is dark red, has a compact consistency and an intense smell and ﬂavour.

SAL0324 Whole

SAL0326 Whole

SAL0328 Whole v.p.

SAL0325 Half v.p.

SAL0327 Half v.p.

SAL0329 Salame Toscano Whole v.p.

SAL0331 Whole Spicy v.p.

SAL0330 Spicy Spianata v.p.

SAL0332 Sliced Spicy v.p. 103

PORCHETTA LOG (suckling pig) ·····

FRESH SAUSAGES ·····

A pure pig salami made from fatty and lean meat and cured for a long time in a dark, damp cellar. Pinkish, crumbly and with a velvety ﬂavour. It is cured with salt, pepper, wine and fennel seeds. Enticing and irresistible.

This typical Umbrian product is still made following the ancient recipe which has been handed down from father to son. Once the bones have been taken out of the pig, it is seasoned with natural ingredients (salt, pepper, garlic, rosemary, wild fennel) and then bound and cooked in the oven at 300°C. As well as logs of porchetta, Yumbria also produces whole porchettas which are made with local pigs.

Typical Umbrian product made from the muscular part of the pig’s neck, wrapped in straw paper and bound. It is lean with some veins of fat running through it which give it a unique ﬂavour.

SAL0333

SAL0334

SAL0335 v.p. 10-8 pcs.

SELLA DI SAN VENANZO ·····

SALAME LA PIGNA DEL MONTE PEGLIA ·····

SALAME DI CINTA SENESE ·····

SALUMI

SALAME FINOCCHIONA ·····

This product began with a question; Why don’t we leave some lean meat on the extraordinary product that is lard? The Sella is a registered brand made with loin and lard from the pig’s back. It is characterized by an intense smell and a spicy, aromatic ﬂavour that make it a versatile and innovative product.

SAL0336

104

This is made using an asynchronous processing method with pancetta and lean pork meat. The pancetta is placed under salt and spices for a week after which it is desalted and washed. At this point the dehydrated pancetta and lean pork meat are placed together in a uniform mixture. This product is characterized by its particular shape which is similar to a conifer cone, as well as its delicate and spicy ﬂavour.

SAL0337

A high quality product made with coarsely ground shoulder, pork belly and guanciale. Encased in cow’s intestine, cured for around 40 days, dark red in colour with a strong aroma.

SAL0338

WURSTEL IL MORETTO ·····

ARTISAN MORTADELLA ·····

DRIED SAUSAGES ····· Special Recipes

Wurstel is and an artisan product made exclusively with local pork (shoulder, pork belly and guanciale). After mincing, the mixture is seasoned, wrapped in intestine and steamed.

A cooked product made with shoulder, pork belly and guanciale from local pigs. It also contains diced lard from the dorsal which gives it its colour. It has a particular, aromatic aroma and a delicate ﬂavour.

These are made of minced shoulder and pork belly, ﬂavoured with salt, pepper, garlic and spices, wrapped in intestine and cured for around 15 days.

Yumbria! offers three different flavoured artisan mortadellas; classic pork, pork and Monte Peglia summer truffle (Tuber aestivum) and wild boar.

SAL0339 v.p. 3 pcs or 2 pcs.

Different flavours are available; spicy (with powdered chilli), truffle (with black summer truffle, Tuber aestivum) and porcini (with dried porcini mushrooms).

SAL0340

Whole v.p. 2,5 kg ca.

SAL0343

with truﬄe M.A.P. 3 kg ca.

SAL0341

Sliced v.p. 0,7 kg ca.

SAL0344

with Porcini mushrooms M.A.P.3 kg ca.

SAL0342

Sliced v.p. 0,35 kg ca.

SAL0345

with Porcini mushrooms V.P. 10-8 pcs.

SPICY PORK COPPIETTE ·····

PORK BRESAOLA ·····

TURKEY BRESOLA ·····

Made from the best cuts from the pig’s thigh, the meat is cut by hand into thin strips, seasoned with salt, chilli and fennel seeds and left to dry for a week. Excellent with a good glass of red wine.

Made by salting and curing the initial part of a large pig’s loin. Delicate ﬂavour, ideal cut into thin slices with extra virgin olive oil, rocket and shavings of parmesan.

Made by salting and curing large turkeys. Slightly smoked and with a delicate ﬂavour. Excellent with extra virgin olive oil and balsamic vinegar.

SAL0346

SAL0347

SAL0351

105

SALUMI

106

COPPA DI TESTA ····· with truﬄe

MORTADELLA ····· with truﬄe

SALAME IL CASARECCIO ····· with wild boar

SAL0348/49 Whole v.p. /Sliced v.p.

SAL0350 Sliced v.p. kg 0,350 ca.

SAL0352/53 Whole v.p. /Sliced v.p.

SAUSAGES ····· with wild boar

SALAME FIASCHETTA SCHIACCIATA ····· with wild boar

SAUSAGES ····· with wild boar and truﬄe

SAL0354/55 M.A.P. kg 3 ca. v.p. 10-8 pcs.

SAL0356 Whole

SAL0357/58 M.A.P. kg 3 ca. v.p. 10-8 pcs.

WILD BOAR PULP ····· with truﬄe

MORTADELLA ····· with wild boar

SAL0359 Sliced v.p.

SAL0360/61 Sliced v.p.. kg 0,700 ca. Sliced v.p. kg 0,350 ca.

107

CAPOCOLLO* ·····

GUANCIALE DI NOCERA UMBRA* ·····

This is made exclusively using the meat between the neck and third rib of black pigs from Subasio. Once salted, it is washed with white wine, tied with twine and left to cure for at least 90 days

Our guanciale is made with fat taken from black pigs’ cheek that come from Subasio.

SAL0601

SAL0602 Weight between 2/3 Kg

Weight between 2/4 Kg

SALUMI

Curing: 3 months.

PANCETTA TESA* ·····

PANCETTA ARROTOLATA* ·····

This is made with the ventral part of the pig that is native to central Italy. It is salted and then cured for 3 months. The presence of rind is one of its characteristics.

Made with the belly of the black pig from Subasio which is skinned and rolled up on itself. Common in the north of Italy, it is cured for at least 90 days

SAL0603

SAL0604

Weight between 3/6 Kg

108 *Organic products made with meat obtained from pigs reared in the wild.

PROSCIUTTO DI MAIALE NERO* ····· 18 months

BLACK PIG PROSCIUTTO* ····· 24 months

SELLA* ·····

Made with the rear thigh of a two year old black pig from Subasio. It is cured for at least 18 months.

Rear thigh of a two year old black pig from Subasio. Cured for a minimum of 24 months.

Upper part of the pig’s back, usually used for extracting lard, we leave it in its entirety creating a unique product. Cured for at least 90 days.

SAL0605 Weight between 9/15 Kg

SAL0606 Weight between 9/15 Kg

SAL0607 Weight between 2/4 Kg

BLACK PIG SALAMI* ·····

CIAUSCOLO DI VISSO* ·····

75% lean pork taken from prosciutto and the shoulder, minced n10. 25% noble fat taken from the throat and shoulder. Wrapped in intestine and seasoned with salt, pepper and garlic.

Shoulder, prosciutto and pork belly with a good quantity of noble fat to keep the mixture soft. Encased in intestine and smoked with wood and juniper. This spreadable salami is ready after around two months of curing.

SAL0608 Weight between 300/450 gr

SAL0609 Weight between 300/450 gr

109 *Organic products made with meat obtained from pigs reared in the wild.

THE VERY HEART OF ITALIAN TASTE

“Cheeses”. Cow, sheep and goats cheese, fresh, seasoned and full of aromas.

Cheeses

UMBRIA’S CHEESES. Yumbria! offers both mature and soft cheeses. They are made from cow’s sheep’s and goat’s milk and have a unique, genuine, fresh flavour. Umbrian cheeses derive from an ancient passion for craftsmanship and focus on the quality of the ingredients as well as the cheese making process itself, both of which are based on antique recipes.

Dairy A NICHE PRODUCTION Umbria produces many specialities that are internationally famous and its cheese is no exception. Its sheep’s cheese is produced in the mountainous areas around Norcia, indeed, the majority of Umbrian cheese is produced in the highlands in areas like Valnerina. The dairy farms are usually located immersed in the green countryside on farms. Umbrian cheese is of exceptionally high quality and is often enhanced with saffron or truffle

FROM THE MEADOWS TO THE MOUNTAIN...

...FROM NORCIA TO VALNERINA

The rich and fragrant meadows in the mountainous areas of Umbria provide excellent pasture almost all year round, thus allowing a constant production of high quality cowâ&#x20AC;&#x2122;s and sheepâ&#x20AC;&#x2122;s milk. .

Norcia, famous in all the world for its black truffle, also produces many types of cheese including Pecorino, ricotta salata and truffle caciotta.

These provide the basis not only for a wide range of cheeses, but also typical products from the Umbrian woodland. The fine, authentic flavour of these products is due both to the uncontaminated habitat and the natural evolution and professionalism of the cheese makers.

Here, as well as in the surrounding area of Valnerina, they rear mostly sheep from which the milk is used to make a particularly spicy and flavoursome pecorino. Norcia is not the only place that produces ricotta salata. This high quality cheese can also be found in Cascia, Preci and Monteleone di Spoleto. Oneofthesweetest,softestcheesesiscalledRigatelloUmbro, which is made during the first six months of the year, left to rest for a few days wrapped in fern leaves and eaten fresh.

In the areas near the Tuscan border, you can find excellent pecorino which is just as good as that made in Maremma.

Mature cheese

RIGATELLO FRESCO

MATURE RIGATELLO (Under ashes)

CACIOTTA DOLCE (SP)

····· Cow’s milk

·····

The best of caciotta canestrata.

This cheese is aged traditionally by placing it under ash in order to dry off any superfluous humidity and to improve its conservability. It also gives it a particularly tasty flavour. It is aged for 40 days and then placed under the ashes.

Fresh and delicate with a milky aroma.

FOR0201 Net Weight 1 Kg

FOR0202

FOR0203 Net Weight 1 Kg

CACIOTTONE

MATTONELLA

·····

CACIOTTA WITH WALNUT/ ROSEMARY/ CHILLI

FOR0204

FOR0205

FOR0206

CHEESES

Made with cow’s milk.

114

·····

CACIOTTA WITH SAFFRON

TOMINO (SP)

·····

TRADITIONAL PECORINO ····· Fresh - Sheep’s milk Traditional Umbrian/Tuscan pecorino, fresh and ﬂavoursome.

FOR0207

FOR0208

FOR0209 Net Weight 1Kg

TRADITIONAL PECORINO ····· Medium - Sheep’s milk

PECORINO TRADIZIONALE ····· Mature -Sheep’s milk

····· Sheep’s milk

FOR0211

FOR0212

PECORINO SEMICOTTO

This has a sweeter taste than fresh pecorino and a spicy aftertaste. Made with the ﬁnest sheep’s milk from free range sheep. No colourings or preservatives.

FOR0210

115

CHEESES

BLÙ DI MUCCA

GRAND BLUE

GRAN GESSATO (SP)

····· Cow’s milk

One of the finest blue cheeses made from cow’s milk, dominated by the unmistakable flavour of blue mould. During the first 3 months of aging it becomes slightly grainier and then dries out with the passage of time.

Blue cheese made with cow’s milk. A delight for the connoisseurs and also known as the “king of cheese”.

A rigid, complex protocol is followed to make this wonderful cheese. Excellent melted with gnocchi or simply eaten as it is.

FOR0213 Net Weight 1Kg

FOR0214 Net Weight 1Kg

FOR0215 Net Weight 1Kg

MAGNIFICO

QUADRELLO (SP)

QUADRELLO DI BUFALA

····· Sheep’s milk

·····

····· Buﬀalo’s milk

FOR0217 Net Weight 1Kg

FOR0218 Net Weight 1Kg

Made with sheep’s milk and similar to castelmagno. It has a strong flavour when aged sufficiently and develops characteristic cellar aromas. A white, crumbly cheese with a dry, delicate flavour.

FOR0216 Net Weight 1Kg

116

PECORINO “ANTICA NORCIA” ····· Sheep’s milk - Hard

PECORINO DI NORCIA ····· Sheep’s milk Semi-hard

SHEEP CACIOTTA ····· Sheep’s milk

RICOTTA DI PECORA SALATA ····· Sheep’s milk Aged

A strong ﬂavoured cheese made following a traditional recipe. It has quite a consistent texture since it is cooked at 45°C and the whey is drained oﬀ. Aged for between 9 and 18 months depending on the time of delivery. Ingredients; pasteurized sheep’s milk, rennet, salt, lactic acid bacteria.

Pleasant, spicy ﬂavour, this is the classic pecorino which was once eaten with pears or honey. Excellent with dried fruit, salads and meat carpaccio. Aged for 2-6 months depending on the time of delivery. Ingredients; pasteurized sheep’s milk, rennet, salt, lactic acid bacteria

Sheep caciota is soft, sweet and has small eyelets. It is aged for between 20-60 days. Ingredients; pasteurized sheep’s milk, rennet, salt, lactic acid bacteria.

A soft, white cheese aged for a short period of time (around 2 months). It is dry and takes on a dirty white colour when aged for longer than 2 months (the maximum aging is 1 year). It has a sweet, pleasant taste and can be used as an antipasto, dessert or shaved on pasta or rice dishes. The surface is treated with bran and potato starch. Ingredients; sheep’s milk whey, rennet, salt, lactic acid bacteria.

FOR0402 Net Weight 1Kg

FOR0403 Net Weight 1Kg - 3 Kg

FOR0404 0404 Net Weight 0.4 Kg - 0.8 Kg

PECORINO DI FOSSA ····· Sheep’s milk

PECORINO WITH WALNUT LEAF ····· Sheep’s milk

FOR0401 Net Weight 1Kg

TRUFFLE CHEESE

·····

FOR0405 Net Weight 1Kg

FOR0406 Net Weight 1Kg

FOR0407 Net Weight 1Kg

117

THE VERY HEART OF ITALIAN TASTE

SAFFRON

SAFFRON IN UMBRIA Saffron is one of the most sought after spices in the world. Every phase of its cultivation and processing is carried out by hand and Umbria has one of the best varieties. The flowers are harvested in October and November during the early morning when the flowers are still closed since direct sunlight could change the organoleptic characteristics of the crocus. On the same day, the crocuses are separated from the flower and dried by toasting them on wooden embers at a temperature that does not exceed 40Â° C. This precious ingredient is indispensable in Italian cuisine. This precious ingredient is indispensable in Italian cuisine. Umbria produces just a small part of the worldâ&#x20AC;&#x2122;s saffron but its quality is undoubtedly superior to that of Turkey, Iran and India.

ORIGINS The cultivation of Saffron was documented as long ago as the late Bronze Age three thousand years ago. When the crocus sativus was used widely in the Mediterranean by the Assyrians, Egyptians and Greeks. The use of saffron as a medicine, a spice, a perfume and a colouring was so important for the Romans that when they made settlements in France, they introduced it and cultivated it there on a large scale and until the fall of the Roman empire, France was one of the most important producers of saffron. In the near East, saffron was widely cultivated by the Phoenicians and the Persians in Mesopotamia. In fact, when the Mongols invaded these areas, they took saffron back with them to Kashmir and China.

Spice

“Saffronhhh”. Saffron (Crocus sativus L.) belongs to the Iridaceae family.

“Pietro Perugino’s crocus”, the pure and reﬁned spice

t is a plant that originates from a bulb tuber, 10-20cm high and produces beautiful, purple, bell shaped flowers in Autumn. The flower is the most precious part of the plant since it is from the three red crocuses that one obtains the precious spice which is used in cooking, giving off an intense flavour and characteristic aroma as well as the yellow colour.

Crocus sativus CHARACTERISTICS “It’s good, but it’s a bit expensive” some will argue. However, to understand the price, you need to think about its incomparable taste, the difficulty in cultivating it, the processing by hand, the rigid selection process and most of all, the small quantities produced. In order to get a kilo of pure, fresh, Umbrian saffron (approximately 200g of dried saffron) you need two hundred thousand Crocus Sativus flowers. The bulbs are harvested at the end of July and at the end of a careful selection process, are planted in early August. They are then harvested in October and November in the early morning to avoid direct sunlight. On the same day, the bright red crocuses are separated from the flower and slowly dried on wooden embers. It is a long, manual, complex job that requires a lot of patience but well worth it.

. It is used in the famous “Risotto alla Milanese”, while in central Italy with roe deer, pigeon, chicken, pike, tench, minestrone, frittata, cheese and biscuits. It also goes well with spelt, chickpeas, squash, peas, fava beans, turnips and mushrooms.

Production SAFFRON IN CITTA’ DELLA PIEVE SINCE THE 13th CENT A statue in Perugia in 1279 forbade the planting of saffron in the area, a sort of protective tariff imposed by the city authorities. This is testimony to the fact that saffron has been produced here since at least that date. Harvesting saﬀron is also referred to in the statutes of Gabella and Danno Dato from Castel della Pieve in 1537 and in 1539. It is clear that the production of saffron was very important for the cities’ economy and was mainly used as a dye for fabrics since Citta’ della Pieve had produced cloth since the 13th century. It is not by chance that the dyers are often mentioned along with the weavers in the statutes.

Pietro Vannucci “Il Perugino” (Città della Pieve, 1448 approx– Fontignano, 1523) Umbrian painter of “L’Adorazione dei Magi”, and Raﬀaello’s maestro.

Città della Pieve The consortium “Alberto Viganò” was set up in June 2002 to protect “The Crocus of Pietro Perugino –Pure Saﬀron threads from Città della Pieve”. It protects and promotes the traditional production, authenticity, peculiar characteristics and selling of saﬀron in the municipalities that are located within the “Production Zone”. The 21 members produce saffron in small plots of land (the average size is 110 square metres) and in accordance with “production specifications” laid out by the consortium. These specifications focus on agricultural practices and production with particular attention given to sustainable techniques, the product’s characteristics and the norms concerning the packaging. Only those that adhere to all the rules can use the Consortium’s label which is a guarantee of quality.

SAFFRON THREADS ·····

ZAF0101 Net Weight 0,25 g

PURE SAFFRON THREADS ·····

ZAF01201 Net Weight 0,5 g

PURE SAFFRON THREADS ·····

ZAF01202 Net Weight 2 g 123

THE VERY HEART OF ITALIAN TASTE

“In oil ”. Vegetables conserved in oil for antipasti and side dishes.

IN OIL

IN OIL Preserving vegetables in oil is widespread in Umbria. They are used as antipasti, as a condiment to cold pasta and rice salads or as a side dish for meat. For those that love healthy, homemade food, here are Yumbria!â&#x20AC;&#x2122;s vegetables in oil!

Side dish HOMEMADE PRESERVES These homemade preserves allow you to liven up your recipes with traditional, authentic products that do not contain any chemical preservatives, unlike those you buy in the supermarket. These tasty delights should be kept sealed, in dark, dry, cool places before sharing them with your family and friends; tomatoes, courgettes, artichokes, aubergines and peppers as well as the more unusual, like squash and cardi (Umbrian vegetable similar to celery).

FRESH VEGETABLES

QUALITY OIL

Vegetables in oil are as popular as pickled vegetables in Umbria. They should be well drained and then served as antipasti or with cured meats and cheeses. They are also used as side dishes for meat or to enhance salads.

However they are prepared, the vegetables are covered with oil and since they absorb a lot, it is necessary to check if more oil needs to be added after 15-20 days. The jars are sterilized and a vacuum is created.

Squeezed and drained well, they are also excellent on pizza, in panini or focaccia. Before being placed in oil, the vegetables are blanched in salted water or water with vinegar or water with lemon.

The oil must be top quality and it is this that distinguishes our products from those that are mass produced. The wonderful aromas of our excellent olive oil burst out of the jars as soon as you open them.

Occasionally, they are cooked in oil and vinegar. The aromatic herbs are added either during the preparation or in the jars.

Condiments

TOMATOES IN OIL ·····

CARDI IN OLIVE OIL ·····

VEG0101 Net Weight 300 g

VEG0102 Net Weight 300 g

VEG0201 Net Weight 290 g

SUN-DRIED TOMATOES ·····

CUORE DI MELANZANE ·····

COURGETTES ·····

VEG0202 Net Weight 290 g

VEG0203 Net Weight 290 g

VEG0204 Net Weight 290 g

SWEET AND SOUR PEPPERS ·····

SWEET AND SOUR SQUASH ·····

BANDIERA ·····

VEG0301 Contenuto da

VEG0302 Contenuto da

VEG0303 Contenuto da

IN OIL

ARTICHOKES IN OIL ·····

128

PURPLE ARTICHOKES i ·····

CHILLI OIL CAPERS ANCHOVIES ·····

CHILLI IN OIL CAPERS AND TUNA ·····

VEG0401

VEG0402 Net Weight 290 g

VEG0403 Net Weight 290 g

SUN-DRIED TOMATOES ····· 100% BIO

ARTICHOKES IN OIL·····

WHOLE PORCINI MUSHROOMS IN OIL ·····

VEG0404 Net Weight 180 g

VEG0405 Net Weight 220 g

VEG0501 Net Weight 530 g

SLICED PORCINI MUSHROOMS IN OIL ·····

SMALL WHOLE ARTICHOKES ·····

VEG0502 Net Weight 530 g

VEG0601/02 Net Weight 300/3100 g 129

THE VERY HEART OF ITALIAN TASTE

LEGUMES, CEREALS, SOUPS AND FLOURS

LEGUMES, CEREALS, SOUPS AND FLOURS Yumbria! has many rare varieties of legumes, cereals, soups and traditional flours from the area. They are all carefully selected and cultivated with low yields, they are distinguished by their high quality, excellent flavour and high nutritional value. The procedures of selection and packaging are carried out in such a way as to keep the vitamins, fibre and nutritional value in these indigenous products.

Castelluccio di Norcia TRADITIONAL CULTIVATION Legumes belong to the papilionaceae genus, whose flower is similar to the shape of a butterfly (from the French, papillon) and whose prototype is the sweet pea. They were overlooked for a long time and often replaced by meat but today they form an integral part of our diet. They are also used in diets to combat illnesses connected to an excess of cholesterol. At last, we have rediscovered how good they taste and how easy they are to cook. Some of them nearly disappeared completely, like the grass pea (cicerchia) for example, which is an Umbrian legume and has become the flagship of organic farming. In Umbria, lentils, chickpeas, grass peas, black beans, green-eyed beans, cannellini, borlotti e fava beans are cultivated

“L egumes” Traditional Cereals, Soups and Flours.

LENTILS FROM CASTELLUCCIO DI NORCIA IGP (Protected Geographical Indication)

FAGIOLINA OF LAKE TRASIMENO

Tiny white flowers with purple veins, the light blue of bluebells, the intense yellow of olmaria, the crimson of poppies or the blue of bluebottle. The emerald green of the karst plateau as a backdrop, surrounded by the pearly mist of the first summer twilight, the national park of Mount Sibillini is a place of enchanting beauty. This is the home of the lentils of Castelluccio di Norcia, a traditional product that bears the PGI insignia. They are tiny, flat, round, striped seeds and their colour varies from hazelnut brown to green. They have a soft skin with a delicate flavour. Excellent as a side dish or with cured meats. They don’t take long to cook, nor do they lose their skin and their flavour is inimitable.

Re-discovered, re-launched and re-evalued. The inexorable advances in recuperating the territorial identity and the opportunities in new markets of typical products of quality. The fagiolina of lake Trasimeno is a precious legume with Etruscan roots and thanks to courageous farmers, Slow Food and the University of Perugia, it has been re-launched and can once more be found on our tables in all its splendour. It is at its best cooked slowly in a pot with garlic and tomato. It is a local variety of the green-eyed bean which is cultivated in damp terrain near the lake. Small, oval, multi-coloured with a soft skin and a grassy, delicate, almost buttery flavour. Excellent boiled and then dressed with extra virgin olive oil, in a soup with stale bread or with pork rind.

Lentils

ROVEJA DI CASCIA (PEA) The spherical shape is similar to a pea but the flavour is similar to a fava bean. The roveja (pisum arvense) is a curious legume with a high protein content. It is not clear where it comes from (possibly the Middle East) although it is very adaptable since it can bear cold temperatures and does not need much water.

It was a staple of Valnerina in the distant past but almost became extinct in the 20th century due to the higher yields of other crops. In recent years however, thanks to the tenacious farmers in Cascia and the surrounding area, it has made a comeback.

Today, this greenish grey, brown pea is a coveted gourmet product. To be eaten fresh or dried in soups and broths. When stone ground, it is transformed into a bitterish flour used to make farecchiata, a polenta flavoured with oil, garlic and anchovy paste.

Colfiorito Plateau

Mount Sibillini National Park SEMI-PEARLED SPELT OF MONTELEONE DI SPOLETO PDO Semi-pearled spelt POD of Monteleone di Spoleto is a typical variety of the triticum dicoccum species and is obtained from whole spelt through a slight grinding of the grain. Although it cooks quicker than normal spelt, it still contains all the nutritional goodness. It is planted, depending on the climatic conditions and lunar cycles, in February or March. Since it absorbs many nutrients from the soil, it is necessary to sow a different legume every other year or to leave the land fallow. As with all traditional cultivation, no herbicides, chemical fertilizers or irrigation systems are used.

LEGUMES

CHICKPEA ·····

GRASS PEA ·····

FAGIOLINA DEL TRASIMENO ····· Vigna Unguiculata

Much smaller than the common type, it needs to be soaked for at least 12 hours and rarely loses its skin when cooked. They are produced in Umbria e Tuscany in Italy.

In Italy, the grass pea is cultivated in Umbria, Marche and the northern part of Lazio. It should be soaked for 12 hours and they don’t lose their skin.

With African origins, it was the Etruscans that brought it here and it is widespread around lake Trasimeno since this high quality product needs damp soil. It is excellent eaten both fresh and dry, is very delicate, slightly sweet, and because of its little size, easy on the palate.

For broths, soups and side dishes.

They can be eaten in many diﬀerent ways from salads to soups or on crostini or as a side dish.

LEG0101 Net Weight 500g

LEG0102 Net Weight 500g

LEG0103/04/05 Net Weight 250/500/350g (Boilled)

BORLOTTO BEAN ·····

CANNELLINO BEAN ·····

HUSKED SPELT ·····

Dark red colour with lightish stripes. The consistency of its skin varies depending on the terrain.

A white bean with a long tubular shape. Excellent organoleptic properties, a soft interior with a thin, permeable skin. It is easy to cook and to digest. These characteristics are due to the climactic conditions and the composition of the soil around Lake Trasimeno.

Spelt is produced in Umbria, Tuscany and Lazio. It is used in soups and salads, almost as a substitute for rice. It is easy to digest due its bran contents and like all top quality cereal, is made into ﬂour for pasta. It was also used in Roman times.

LEG0107 Net Weight 500g

LEG0108 Net Weight 500g

For soups, broths and as a side dish.

LEG0106 Net Weight 500g

136

SEMI-PEARLED SPELT ·····

LENTILS ·····

PEARL BARLEY ·····

Spelt is pearled by a machine with abrasive stone which scratches the exterior of the grain.

Lentils are produced in small quantities in all of Italy but Umbria is the biggest producer. Lentils should not be soaked but boiled and eaten as a side dish with any type of meat. It is rich in ﬂavour and also enjoyed by connoisseurs.

The grain is hulled and then pearled. Particularly nutritious, rich in starch, protein, sugars and mineral salt.

LEG0109 Net Weight 500g

LEG 0110 Net Weight 500g

LEG0111 Net Weight 500g

HUSKED MILLET ·····

SOUP “RE PORSENNA” ·····

RAINBOW SOUP ·····

This antique cereal is originally from Asia but in recent years has grown in popularity due to its nutritional values. It is one of few cereals you cannot eat whole. Once husked, it is light, tasty, nutritional and a source of energy. Once cooked and left to cool, it becomes quite dense, thus lending itself to use in croquettes, flans or as a filling for stuffed vegetables.

Contains: 50% Fagiolina del Trasimeno 50% Semi-pearled spelt

Contains: 30% Spelt s.p. 30% Barley 20% Millet 20% Red lentils

LEG0112 Net Weight 500g

LEG0113 Net Weight 350g

LEG0114 Net Weight 500g

137

CONTADINA SOUP ·····

DELICATE SOUP ·····

ETRURIA SOUP ·····

Contains: 25% Spelt 25% Borlotti beans 25% Chickpeas 25% Cannelini beans

Contains: 30% Spelt s.p. 30% Barley 20% Millet 20% Peas

Contains: 25% Trasimeno bean 35% Spelt Sp. 30% Barley 10% Split peas

LEG0116 Net Weight 500g

LEG0117 Net Weight 350g

LEGUMES

LEG0115 Net Weight 500g

138

COLFIORITO LENTILS ·····

COLFIORITO LENTILS IGP ·····

CHICKPEAS ·····

SHELLED CHICKPEAS ·····

A small legume, approximately 2,5 mm, with a variety of colours ranging from red to green and orange to brown and black. Should be soaked for 30 minutes and then boiled in a lot of water for 20/30 minutes.

An ancient legume, cultivated at an altitude of 1500m. They are lense-shaped, 2,5mm in size and come in diﬀerent colours. Should be soaked for 30 minutes and boiled in a lot of water for 20/30 minutes.

A round, yellow legume, 6mm in size. They need to be soaked for 12 hours and then boiled for a long time. Delicious in soups, broths or crostini.

A round, yellow legume, 6mm in size. Shelled chickpeas take less time to cook, about 30/40 minutes in a lot of water. Delicious in soups, broths or crostini.

LEG0201 Net Weight 500g Box 20 pcs Pallet 54 x20=1080

LEG0202 Net Weight 500g Box 20 pcs Pallet 54 x20=1080

LEG0203 Net Weight 500g Box 20 pcs Pallet 54 x20=1080

LEG0204 Net Weight 500g Box 20 pcs Pallet 54 x20=1080

GRASS PEA ·····

SHELLED GRASS PEA ·····

PEARL BARLEY ·····

HUSKED SPELT ·····

An ancient legume with an irregular shape and 5mm in size. Should be soaked for 24 hours and then boiled for 1½ hours or much less in a pressure cooker. To be eaten alone or with other legumes, excellent in soups and broths.

The shelled version cooks much quicker in around 30/40 minutes.

Very versatile in the kitchen, suitable for salads, minestrone and creams. They don’t need to be soaked and cook in just over 20 minutes.

This has been a staple for people in the Mediterranean and Asia for over 2000 years. Healthy and full of ﬂavour, it is excellent in soups and risotto or as the basis of fresh salads. It doesn’t need to be soaked and cooks in about 20 minutes or half that in a pressure cooker.

LEG0205 Net Weight 500g Box 20 pcs Pallet 54 x20=1080

LEG0206 Net Weight 500g Box 20 pcs Pallet 54 x20=1080

LEG0207 Net Weight 500g Box 20 pcs Pallet 54 x20=1080

LEG0208 Net Weight 500g Box 20 pcs Pallet 54 x20=1080

SPLIT SPELT ·····

PURGATORY BEANS ·····

CANNELLINI BEANS ·····

BORLOTTI BEANS ·····

Made by breaking whole grains of spelt into pieces, they are light brown/amber. Can be used like rice, in soups, broths, salads or like polenta. Cooking time, 20 minutes.Cottura 20 minuti.

Small, white, soft with a delicate ﬂavour. They go well with many dishes. Traditionally, they are boiled in water with garlic, sage, bay leaf and a little salt and then dressed with extra virgin olive oil. Cook in an hour after being soaked for 2-3 hours.

A long white legume, very nutritious and like all legumes, a good source of vegetable protein. They can be used as a side dish or salad, or as an ingredient in soups, minestrone, tasty salads, ﬂans and croquettes. Soak for 12 hours before cooking.

These are very nutritious, rich in vitamins, mineral salts and oligominerals. Can be eaten both hot and cold, in soups, broths and salads. Leave to soak for 12 hours and then boil.

LEG0209 Net Weight 500g Box 20 pcs Pallet 54 x20=1080

LEG0210 Net Weight 500g Box 20 pcs Pallet 54 x20=1080

LEG0211 Net Weight 500g Box 20 pcs Pallet 54 x20=1080

LEG0212 Net Weight 500g Box 20 pcs Pallet 54 x20=1080

139

LEGUMES

OCCHIOLINA ·····

SPLIT FAVA BEANS ·····

FANTASIA SOUP ·····

CONTADINA SOUP ·····

A small, light brown bean with its characteristic “little eye” at the top. Should be boiled in a lot of water. Delicious dressed with extra virgin olive oil.

Ideal for side dishes, soups, creams and puree. Excellent with bitter vegetables like chicory. Soak for 12 hours and then boil in a lot of water.

Soak for twelve hours and then boil in a lot of water.

Contains: Fava beans 14% Borlotti beans 14% Peas 13% Cannellini beans 13% Pearl barley 13% Chickpeas 12% Shelled lentils 11% Colﬁorito lentils 10%

Contains: Borlotti beans 35% Cannellini beans 35% Husked spelt 30%

LEG0213/14 Net Weight 250/ 500g Box 20 pcs Pallet 54 x20=1080

LEG0215 Net Weight 500g Box 20 pcs Pallet 54 x20=1080

LEG0216 Net Weight 500g Box 20 pcs Pallet 54 x20=1080

LEG0217 Net Weight 500g Box 20 pcs Pallet 54 x20=1080

RUSTIC SOUP ·····

ETRUSCAN SOUP ·····

DEA CUPRA MINESTRONE ·····

SPELT GALETTE ·····

Soak for 12 hours and then boil Soak for 12 hours and then boil in a lot of water. in a lot of water. Contains: Contains: Split fava beans 40% Pearl barley 40% Purgatory beans 30% Pearled spelt 30% Green split peas 29% Colﬁorito lentils 30% Shelled red lentils 1%

LEG0218 Net Weight 500g Box 20 pcs Pallet 54 x20=1080

140

LEG0219 Net Weight 500g Box 20 pcs Pallet 54 x20=1080

Soak for 12 hours and then boil in a lot of water. Contains: Pearl barley 27% Pearled spelt 27% Shelled red lentils 27% Green split peas 19%

LEG0220 Net Weight 500g Box 20 pcs Pallet 54 x20=1080

Delicious and healthy snack made of spelt. Excellent at breakfast with marmalade or chocolate spread.

LEG0221 Net Weight 500g Box 20 pcs Pallet 54 x20=1080

ORGANIC CECINO MONTANO

ORGANIC PEARLED SPELT

·····Organic

····· Organic

One of the oldest varieties of legume and has always been cultivated here. Delicate, intense ﬂavour.

This is the oldest grain known to and cultivated by man. It is a valid alternative to both pasta and rice. This version is particularly rich in ﬁbre and is both tasty and versatile. Can be simply boiled and dressed or cooked like risotto. Also works well as a ﬁlling or in a cold salads.

LEG0301 Net Weight 500g

LEG0302 Net Weight 300g

ORGANIC LENTILS

ORGANIC FRANCESCANA SOUP

····· Organic

Lentils were the ﬁrst legume cultivated and used by man. They are easy to digest and contain a high quantity of antioxidants. Since they are small and soft, they don’t need to be soaked

A mix of green and red lentils, barley, peas, eye beans and fava beans. Excellent base for a healthy, colourful, vegetable soup.

LEG0303 Net Weight 500g

LEG0304 Net Weight 400g

141

LEGUMES

LENTILS ····· Organic

CHICKPEAS ····· Organic

Lentils are known for their small seeds and bright colours. Cooking time, 1½ hours approx.

The sultan chickpea is a small, ﬂavoursome seed. It cooks quickly in about 1½ hours.

LEG0401 Net Weight 500g Box 12 pcs

LEG0402 Net Weight 500g Box 12 pcs

LEG0403 Net Weight 500g Box 12 pcs

PEARL BARLEY ····· Organic

BLACK BEANS ····· Organic

FAGIOLINA ····· Organic

The black bean is a rustic variety that is suitable for soups. Cooking time, 1½ hours approx.

The Fagiolina is a native Umbrian variety and has been cultivated here since the 1960’s. It cooks very quickly in about 30 minutes. Best boiled and then dressed with extra virgin olive oil.

LEG0405 Net Weight 500g Box 12 pcs

LEG0406 Net Weight 500g Box 12 pcs

LEG0404 Net Weight 500g Box 12 pcs 142

PEARLED SPELT ····· Organic

SPELT FLOUR ····· Organic

BORLOTTI BEANS ····· Organic

CANNELLINI BEANS ····· Organic

Spelt ﬂour is a valid alternative to wheat ﬂour and is used in the same way. Excellent for making pasta, biscuits or cakes.

Borlotti beans are highly nutritious. They contain large amounts of carbohydrates, protein, ﬁbre and salt minerals. They are used in the preparation of pasta and rice dishes. Cooking time, 1 hour approx.

Cannellini beans have a delicate ﬂavour and are excellent as a side dishes or in minestrone soup. Cooking time, 1 hour.

LEG0407 Net Weight 1000g Box 6 pcs

LEG0408 Net Weight 500g Box 12 pcs

LEG0409 Net Weight 500g Box 12 pcs

LEGUME AND CEREAL SOUP ····· Organic

GRASS PEAS ····· Organic

This soup is made with split spelt, pearl barley, split peas, lentils and red lentils. Cooking time, 1½ approx.

Grass peas are leguminous grains which come from an annual herbaceous plant that is similar to the chickpea plant. It has antique origins and comes from the Middle East

LENTILS FROM CASTELLUCCIO IGP ·····

LEG0410 Net Weight 500g Box 12 pcs

LEG0411 Net Weight 500g Box 12 pcs

An ancient legume, cultivated at an altitude of 1500m. They are lenseshaped, 2,5mm in size and come in diﬀerent colours. Should be soaked for 30 minutes and boiled in a lot of water for 20/30 minutes.

LEG0501 Net Weight 500g

143

FLOUR

Chickpea Flour

Spelt Flour

·····

This ﬂour is made by stone-grinding Italian chickpeas, unlike the more common versions made from Turkish or Mexican chickpeas. Chickpeas are probably the most eaten legume and they come from the cicer arietinum plant, whose name derives from the Latin word aries (ram) and it has a similar shape. Chickpea ﬂour is rich in vitamin B and salt minerals like calcium, phosphorous, iron and zinc. Ideal for making farinata and panissa.

Spelt is an ancestor of wheat but much less productive and when it is harvested, the grains are covered with the cuticle which then must be removed. It contains vitamins A, E, C and B as well as salt minerals such as magnesium, iron, calcium and zinc. It is used in baking, both sweet and savoury dishes.

FAR0101 Net Weight 500g

FAR0102 Net Weight 500g

Kamut ﬂour·····

“Senator Cappelli” Flour

Kamut is an ancient grain which was cultivated in Egypt 6000 years ago. It is a cereal from the triticum genus and an ancestor of durum wheat although it has various diﬀerences. It is easy to digest and has a protein content between 20% to 40% higher than other common grains. It also has a high percentage of lipids, in particular, the most important mono and polyunsaturated fatty acids, making it valuable in terms of nutrition and energizing. However, what makes it really important with regard to nutrition is its high selenium content, an average of 900 mcg/kg.

FAR0103 Net Weight 500g

144

····· Senatore Cappelli ﬂour, selected by Nazareno Strampelli in 1915, was cultivated in the south of Italy and on the islands for a long time but then disappeared because of its low productivity and the emigration from these areas during periods of growth. This cultivar has excellent properties and contains high levels of protein. Excellent for both sweet and savoury baking and for making g pasta.

FAR0104 Net Weight 500g

Corn Flour

Wheat Flour

·····

This ﬂour is made by the cylindrical grinding of white hybrid corn, a variety which is characterized by its low coloured pigment (carotenoids) content. The production process consists in cleaning, grinding and calibrating the ﬂour to obtain the semolina. Excellent for making polenta. Cooking time, 60 minutes.

This flour is made with a clever blend of soft and semihard wheat flour and is stone ground. The suffix 00, 0, 2 is attributed on the basis of the level of refinement. Using one type rather than another does not change the use, but the more refined the flour, the more it will rise (although it will have less nutritional value). Excellent for bot y both sweet and savoury baking. bak

MAIS

FAR0105/06 Net Weight 500g

FAR FAR0107 Net Weight 500g

Spelt Flour

Chickpea Flour

····· Organic

·····

Spelt ﬂour is a valid alternative to wheat ﬂour and is used in the same way. Excellent for making pasta, biscuits and cakes.

Chickpea ﬂour is brown, impalpable and made by grinding chickpeas (cicer arietinum). It is used in making farinata, Ligurian panissa, frittelle and various other traditional dishes.

FAR0201 Net Weight 1000g

FAR0102 Net Weight 500g

145

THE VERY HEART OF ITALIAN TASTE

JAMS

JAMS The best fruit and vegetables, prepared by hand and with love, adding just a touch of sugar. Every jar contains the authentic flavours of the Umbrian countryside, without colourings, preservatives or chemical thickening agents. Yumbria! offers a never-ending range of jams, marmalades, compotes, and jellies with a thousand different flavours. For breakfast, as a snack or a sweet, original gift for oneself or oneâ&#x20AC;&#x2122;s friends.

Authenticity DELICIOUS RARITIES The best fruit and vegetables, prepared with love and filling every jar with the authentic flavours of the Umbrian countryside. Creamy, rich consistencies, with whole or small pieces of fruit, perfect for breakfast, cakes or to accompany meats and mature cheeses

“Jams”. fruit jams, also spicy or with vegetables.

Marmalades, jams, jellies, compotes The principle of the three types of preparation is identical but the result is slightly diﬀerent. Marmalade is pieces of fruit cooked with sugar (lemon, orange, mandarin, clementine etc) while jam is the same process but with other types of fruit. Fruit jellies are made with sugar and the juice from the fruit, without the pulp or skin and is more commonly used on cakes before icing them..

Not only marmalades, jams, jellies and compotes, Yumbria! also has excellent jellies made with craft beer. Marmalades, jams and jellies are classiﬁed as extra if they contain at least 45% fruit, while they usually contain between 35% and 40%. Fruit compotes diﬀer from jams in that they contain more fruit and as a consequence, less added sugar. Compotes, by law, must contain more than 65% fruit.

Fragrance

Apricot compote

750 g

350 g

CON05106

CON0554/86

Black cherry compote Orange compote Cherry compote Fig compote Fruits of the forest compote Raspberry compote

CON0587 CON0588

Blueberry compote Blackberry compote Plum compote

JAMS

Blackcurrant compote Redcurrant compote

150

CON0532/65 CON0589

320 g

220 g

100 g

40 g

28 g

CON0524/124

CON0534/38

CON0525

CON0539

7 x 40 g

4 x 40 g

CON0526/55/107/125 CON0556/108/126

CON0527 CON0528

CON0557/109/127

CON0529/35

CON0558/110/128

CON0530/36

CON0559/111/129

CON0531

CON0560

CON05112/130

CON0561/66

CON05113/131

CON0537

CON0562

CON0567/114

CON05132

CON0568

151

750 g

Extra apricot jam

320 g

CON0501/90

Extra black cherry jam

CON0502/91

Orange marmalade

CON0503

Bitter orange marmalade

CON0592

CON0504

Extra cherry jam

CON0505

Clementine marmalade

CON0593

CON0506

Extra ďŹ g jam Extra strawberry jam Extra fruits of the forest jam Extra raspberry jam Lemon marmalade

JAMS

350 g

CON0507

CON0594

CON0508/43

CON0595

CON0509

CON0596

CON0510

CON0597

CON05/76

Chestnut puree

CON0598

Extra quince jam

CON0599

Extra honey and walnut jam Extra blueberry jam Extra blackberry jam

CON05101 CON05102

Extra pear jam Extra peach jam Extra plum jam Extra blackcurrant jam Extra redcurrant jam Extra rosehip jam Extra elderberry jam

152

CON05103

CON0521

CON05104 CON05105

CON0585

220 g

100 g

CON0563

40 g

28 g

CON0569

CON0570/115

CON0526

CON0540/71

CON0541

7 x 40 g

4 x 40 g

CON0572

CON0542 CON0573 CON0544 CON0564

CON05116

CON0574

CON0545

CON0575

CON0511 CON0512/117 CON0547

CON0513/114/118

CON0548

CON0514/119

CON0549

CON0515

CON0550

CON0516/120

CON0546 CON0577 CON0578 CON0579 CON0580

CON0517 CON0518

CON0581

CON0519 x

CON0520

CON0551

CON05121

CON0552

CON0522/122 CON0523/53/123

CON0582

CON0533

153

JAMS

750 g

320 g

Sweet red onion sauce

CON05139

Sweet ﬁg sauce

CON05140

Sweet cranberry sauce

CON05141

CON05135

Sweet red chilli sauce

CON05142

CON05136

Sweet yellow pepper sauce

CON05143

CON05137

Sweet green tomato sauce

CON05144

CON05138

Blueberry Sibillino Mousse

CON05145

Apricot Sibillino Mousse

CON05146

Carrot Sibillino Mousse

CON05147

Apple Sibillino Mousse

CON05148

Pear Sibillino Mousse

CON05149

Plum Sibillino Mousse

CON05150

Assorted tasting pack

CON05151/55

Compote tasting pack

CON05150

Jam tasting pack

CON05152

Sauce tasting pack

CON05153

7 assorted ﬂavours pack

CON05156

4 assorted ﬂavours pack

CON05157

7 compote ﬂavours pack

CON05158

4 compote flavours pack 7 flavours jam pack 4 jam flavours pack 7 flavours jam+compote pack 7 sweet sauce flavours pack 4 flavours pack 7 flavours pack

154

350 g

220 g

100 g

40 g

28 g

7 x 40 g

4 x 40 g

CON05133

CON05159 CON05160 CON05161/63 CON05164 CON05165 CON05166 CON05167

155

RADICCHIO ·····

BANANA ·····

Ingredients: Kiwi 88%, sugar 10 %, lemon

Ingredients: Radicchio 88%, sugar 10 %, lemon

Ingredients: Banana 88%, sugar10 %, lemon

CON0101/02/03 Net Weight 100/200/300 g

CON0104/05/06 Net Weight 100/200/300 g

CON0201/02/03 Net Weight 100/200/300 g

ORANGE ·····

ONION ·····

CARROT ·····

KIWI ·····

Ingredients: Carrot 88%, sugar 10 %, lemon

JAMS

Ingredients: Orange 88%, sugar 10 %, lemon

156

CON0204/05/06 Net Weight 100/200/300 g

CON0207/08 Net Weight 30/80 g

CON0209/10/11 Net Weight 100/200/300 g

ORANGE MARMALADE ·····

KUMQUAT MARMALADE ·····

LEMON MARMALADE ·····

CON0301/02/38/39 106/212/30/40 ml

CON0303 106 ml

CON0304/40/41 106/30/40 ml

ORANGE CARROT AND LEMON JAM QUINCE JAM····· ·····

QUINCE AND CINNAMON ·····

CON0305/06/42/43 106/212/30/40 ml

CON0307 212 ml

CON0308/09/48/49 106/212/30/40 ml

FIG PEAR AND APPLE JAM ·····

GREEN TOMATO JAM ·····

EXTRA APRICOT AND AMARETTO JAM ·····

CON0310/11/50/51 106/212/30/40 ml

CON0312/13/52/53 106/212/30/40 ml

CON0314/15/44/45 106/212/30/40 ml

EXTRA CHERRY JAM ·····

EXTRA BLACK CHERRY JAM ·····

EXTRA FIG JAM ·····

CON0316/17/60/61 106/212/30/40 ml

CON0318/19 106/212 ml

CON0320/21 106/212 ml 157

EXTRA STRAWBERRY AND PEPPER JAM ·····

SILVERBERRY JAM ·····

CON0322/23/54/55 106/212/30/40 ml

CON0324/25/56/57 106/212/30/40 ml

CON0326 212 ml

EXTRA PEACH AND RUM JAM ·····

EXTRA “STANLEY” PLUM JAM ·····

EXTRA PLUM AND WALNUT JAM ·····

CON0327/46/47 212/30/40 ml

CON0328/58/59 212/30/40 ml

CON0329 212 ml

EXTRA BLUEBERRY JAM ·····

EXTRA WILD BLACKBERRY JAM

GRAPE JELLY ·····

CON0330/62/63 106/30/40 ml

CON0331/32/64/65 106/212/30/40 ml

JAMS

EXTRA STRAWBERRY JAM ·····

158

·····

CON0334 106 ml

GREEN TEA JELLY ····· Japanese dew

BLACK TEA JELLY ····· Hotel Sacher

WHITE TEA JELLY ····· Nights in Paris

CON0335/70/71 106/30/40 ml

CON0336/68/69 106/30/40 ml

CON0337/66/67 106/30/40 ml

TUTTA FRUTTA DI BLACK CHERRY·····

TUTTA FRUTTA DI APRICOT ·····

TUTTA FRUTTA DI CHESTNUT ·····

TUTTA FRUTTA DI CHERRY WITHOUT SUGAR ·····

CON0401 Net Weight 240 g

CON0402 Net Weight 380 g

CON0403 Net Weight 400 g

CON0404 Net Weight 370 g

TUTTA FRUTTA DI QUINCE ·····

TUTTA FRUTTA DI FIG WITHOUT SUGAR ·····

TUTTA FRUTTA DI STRWBERRY ·····

TUTTA FRUTTA DI FRUITS OF THE FOREST ·····

CON0405 Net Weight 400 g

CON0406 Net Weight 380 g

CON0407 Net Weight 380 g

CON0408 Net Weight 400 g 159

TUTTA FRUTTA DI FRUTTI DI APPLE ·····

TUTTA FRUTTA DI FRUTTI DI QUINCE AND GRAPE WITHOUT SUGAR ·····

TUTTA FRUTTA DI FRUTTI DI BLUEBERRIES·····

CON0409 Net Weight 240 g

CON0410 Net Weight 380 g

CON0411 Net Weight 380 g

CON0412 Net Weight 240 g

TUTTA FRUTTA DI FRUTTI DI BLACKBERRY ·····

TUTTA FRUTTA DI FRUTTI DI PEAR ·····

TUTTA FRUTTA DI FRUTTI DI PEACH ·····

TUTTA FRUTTA DI FRUTTI DI BLACK GRAPE ·····

CON0413 Net Weight 380 g

CON0414 Net Weight 240 g

CON0415 Net Weight 400 g

CON0416 Net Weight 400 g

TUTTA FRUTTA DI FRUTTI TUTTA FRUTTA DI DI SOUR CHERRY FRUTTI DI ROSEHIP ····· ·····

TUTTA FRUTTA DI FRUTTI DI WILD PLUM WITHOUT SUGAR ·····

TUTTA FRUTTA DI ORANGE ·····

CON0417 Net Weight 320 g

CON0419 Net Weight 400 g

CON0420 Net Weight 380 g

JAMS

TUTTA FRUTTA DI FRUTTI DI RASPBERRY ·····

160

CON0418 Net Weight 380 g

EXTRA SPICY GREEN TOMATO JAM

EXTRA SPICY CHILLI JAM

EXTRA SPICY MELON JAM

·····

Homemade with just a touch of added sugar. No colourings, preservatives or chemical thickening agents.

CON0701 Net Weight 110 g

CON0702 Net Weight 110 g

CON0703 Net Weight 110 g

EXTRA SPICY WHITE AND RED ONION JAM

EXTRA APPLE JAM

EXTRA SQUASH JAM

·····

Homemade with just a touch of added sugar. No colourings, preservatives or chemical thickening agents.

CON0704 Net Weight 110 g

CON0705 Net Weight 320 g

CON0706 Net Weight 320 g

·····

161

EXTRA PLUM JAM

EXTRA MELON JAM

·····

Homemade with just a touch of added sugar. No colourings, preservatives or chemical thickening agents.

CON0707 Net Weight 320 g

CON0708 Net Weight 320 g

CON0709 Net Weight 190 g

EXTRA GREEN TOMATO JAM

MONASTA BEER JELLY

GAUDENS BEER JELLY

·····

Homemade with just a touch of added sugar. No colourings, preservatives or chemical thickening agents.

Soft, homogeneous texture. The bouquet is intense with strong malty notes which segue into the ﬂavour of the beer used. Delicious with patè, foie-gras, game, cheese, blue cheese etc

CON0710 Net Weight 320 g

CON0601 Net Weight 90 g

CON0602 Net Weight 90 g

JAMS

EXTRA APPLE AND ORANGE JAM

162

VERBUM BEER JELLY

AMBAR BEER JELLY

EXTRA STRAWBERRY JAM

·····

····· Organic

Soft, homogeneous texture. The bouquet is intense with strong malty notes which segue into the ﬂavour of the beer used. Delicious with patè, foie-gras, game, cheese, blue cheese etc

Strawberries are low in sugar and contain large quantities of vitamin C and manganese. They have restorative qualities and since they are low in calories are ideal for diets. 170g of fruit in 100g of jam.

CON0603 Net Weight 90 g

CON0604 Net Weight 90 g

CON0605 Net Weight 220 g

EXTRA BLACKBERRY JAM

EXTRA APRICOT JAM

EXTRA FIG JAM

····· Organic

····· Orgnaic

Blackberries are infructescenes, small fruits that grow in close proximity to each other forming a single “fruit”. They contain vitamin A and C as well as being a good source of potassium, magnesium and copper.

Apricots are a good source of potassium and contain large quantities of calcium. They ripen between June and August and their sourish ﬂavour means they work beautifully with chocolate desserts.

Our ﬁg jam is made by removing the stalks and boiling the fruit. This is a natural product and does not contain preservatives, colourings, thickening agents or more than 30% added sugar. 120g of fruit in 100g of jam

120g of fruit in 100g of jam. 120g of fruit in 100g of jam.

CON0606 Net Weight 220 g

CON0607 Net Weight 220 g

CON0608 Net Weight 220 g

163

THE VERY HEART OF ITALIAN TASTE

“Honey” Milleﬁori, monospeciﬁc and organic.

HONEY

honey HONEY SINCE THE BEGINNING OF TIME, BEES LOVE UMBRIA! Organic beekeeping in Umbria produces exquisite millefiori e monospecific honeys which are closely tied to certain areas of the region.

Organic THE EXCELLENCE OF UMBRIAN HONEY Bevagna and Foligno are both members of the national association of “Cities of Honey”, which was founded with a view to protecting Italian honey which, by law, cannot contain additives or be treated in any way. This means Italian honey is a natural, organic product of extremely high quality. Umbria in particular, finds itself in a favourable position with regard to organic honey since the factories are all located in a few zones, while thousands of hectares of hills and mountains are the bees’ domain. Moreover, the homogeneity of Umbria’s orographic and climatic characteristics, coupled with its diverse array of ecological zones, offers a rich and diverse nectar flora. Beekeeping in Umbria is still practised by artisans at a local level, the majority of whom use natural and/or cultivated nectar flora and make just one batch of honey a year.

DIVINE NECTAR

A REGIONAL EMBLEM

Loved By the Egyptians and considered as “the food of the gods” by the Greeks and Romans, as well as its medicinal and culinary uses, honey used to be offered to the gods during religious ceremonies and it also has a very old history in Umbria.

The historical importance of honey in Umbria is demonstrated by the fact that in the middle ages a jar of honey was chosen as the emblem of Bevagna.

Rudimentary forms of beekeeping were practised in Umbria and then perfected by the Etruscans, who believed it was the “divine nectar” fed to Jupiter when he was a baby.

It is the town’s oldest existing coatof-arms, sculpted around 1301 on the Blessed Giacomo’s marble case, and kept in the church of the same name It depicts a shield with three jars of honey. The symbol of honey can also be found on the coat-of-arms on the walled facade of Palazzo dei Consoli, which dates back to the vicarage of Trinci (1371-1439).

The food of the gods

The bees of yesteryear ...

...Today’s bees

For centuries, beekeeping in Umbria was rather rudimentary. Even in the 1950’s, beehives were made of old containers which had been made from natural materials (old hollow oak or elm trunks, wooden boards nailed together in a parallelepiped shape or old barrels).

According to the last census in 2007, there are about 1700 beekeepers and 30,000 bee hives in Umbria. In recent years, there has been a gradual increase in the number of beekeepers who are not directly involved in agriculture, as well as a considerable improvement in beekeeping techniques.

These techniques were the same as those described by Jacini (1877-1885) seventy years earlier, according to whom, beekeeping in Umbria was practised exclusively on a mezzadrile (crop-sharing) basis. The close ties between beekeeping and agriculture remain to this day and most Umbrian beekeepers are also farmers.

The Umbrian Bee Products Association (APAU), founded in 1984, has played a fundamental role in this transformation. Not only does this organisation protect the Umbrian beekeepers, it has also improved the quality of Umbrian honey by adopting new techniques and creating the brand “Umbrian Honey”.

IN THE COUNTRY, FROM MONASTRIES TO THE CARNIVAL Honey has always been used a lot in Umbrian gastronomy as is documented by the accounts and recipe books found in the numerous monasteries and convents scattered around the region. In the countryside too, locally produced honey has always been the main sweetener in the kitchen and especially during the carnival for making Strufoli: a doughnut made with flour and egg, fried in olive oil and drizzled with honey, they were also mentioned in the oldest gastronomical guide to Italy, the Touring Guide, in 1931.

Nature

A PRECIOUS RESOURCE As previously mentioned, honey’s various properties ensured that it has been used since antiquity in medicine and cosmetics. Towards the end of the 14th century, the Umbrian knight and agronomist, Corniolo della Corgna, listed its numerous, therapeutic “advantages” in his “Divine Villa”, describing in minute detail how to use it. Up until the beginning of the 20th century, when the majority of the population was under-nourished, doctors would often prescribe honey as a curative medicine since it was easy to find in the countryside.

Well-Being BEEKEEPING FESTIVAL

The strong link between honey and the local food culture is highlighted by the festival Mielinumbria (HoneyinUmbria), now in its fifteenth edition and entirely dedicated to honey and the world of beekeeping. It is held in Foligno and includes exhibitions, concerts, shows, tastings, conferences and forums about this important food resource.

HONEYDEW ····· Organic

CHESTNUT HONEY ····· Organic

MIE0201/06 Net Weight 500/130 g

MIE0202 Net Weight 500 g

MIE0203 Net Weight 500 g

MILLEFIORI HONEY ····· Organic

MOUNTAIN HONEY BLOOM ····· Organic

HONEY (various) ····· Organic

MIE0204 Net Weight 500 g

MIE0205 Net Weight 500 g

MIE0207/08 Net Weight 130/45 g

HAZELNUT CREAM AND HONEY ····· Organic

HONEY WITH PURE LIQUORICE JUICE ····· Organic

SPICY CHILLI HONEY ····· Organic

MIE0209/10/11/12 Net Weight 420/240/120/45 g

MIE0213/14/15 Net Weight 250/130/45 g

MIE0216 Net Weight 45 g

HONEY

ACACIA HONEY ····· Organic

170

HONEY WITH MANDARIN ESSENTIAL OIL ····· Organic

HONEY WITH LEMON ES- HONEY WITH ORANGE SENTIAL OIL ESSENTIAL OIL ····· Organic ····· Organic

HONEY WITH MINT ESSENTIAL OIL ····· Organic

MIE0217 Net Weight 250 g

MIE0218 Net Weight 250 g

MIE0220 Net Weight 250 g

MIE0219 Net Weight 250 g

HONEY WITH LAVANDER HONEY WITH ROSEMARY HONEY WITH EUCALYPESSENTIAL OIL ESSENTIAL OIL TUS ESSENTIAL OIL ····· Organic ····· Organic ····· Organic

MIE0221 Net Weight 250 g

MIE0222 Net Weight 250 g

HONEY WITH CINNAMON HONEY WITH ANISEED ESSENTIAL OIL ESSENTIAL OIL ····· Organic ····· Organic

MIE0225 Net Weight 250 g

MIE0226 Net Weight 250 g

HONEY WITH FENNEL ESSENTIAL OIL ····· Organic

MIE0223 Net Weight 250 g

MIE0224 Net Weight 250 g

HONEY WITH VARIOUS ESSENTIAL OILS ····· Organic

HONEY WITH ESSENTIAL OIL (BALSAMIC MIX) ····· Organic

MIE0227/29 Net Weight 45 g/3 x 45 g

MIE0228 Net Weight 250 g 171

THE VERY HEART OF ITALIAN TASTE

BEER

CRAFT BEER Umbrian, real, craft beer has a limited production although there are an ever increasing number of people who want to taste this non-homologated product. Beer making is linked to the territory and carried forward by the passion of young, artisan beermakers who personally follow each phase of the beer-making process.

Craft A QUALITY CHOICE In recent years, high quality, locally produced beer has become one of the typical Umbrian flavours. It is made traditionally in micro-breweries in the country farms throughout the region by passionate brewers who closely follow every phase of the production cycle. All the ingredients (barley, hops, malt, wheat) are cultivated locally. The breweries donâ&#x20AC;&#x2122;t have sophisticated equipment and have similar systems to those in use centuries ago; brew house, fermentation room, maturation room. These characteristics contribute to creating unique products, authentic, drinkable gems. Light, amber beers, sometimes characterized by local aromas like Colfiorito lentils, these beers have little in common with those produced industrially.

“Beer” Real ale, also made with lentils.

Our beers are not filtered and evolve over time since biologically speaking, they are alive Yumbria! oﬀers a wide selection of diﬀerent types of beer; blonde, red, black and amber.

You can really taste the malt, hops and yeast, ﬂavours that have disappeared in industrial beers.

They are all real beers which are not pasteurized. Unlike mass produced beers, ours do not contain carbon dioxide, nor do they undergo heat treatment.

However, the richness of these real beers doesn’t lie only in their taste. In addition to retaining its nutritional value and healthy vitamins and antioxidants, real beer may also contain probiotics.

Also, no stabilizing additives are added meaning the organoleptic characteristics of the beer remain unchanged. The yeasts that ferment the beer remain active, hitting our palates with natural freshness and bringing out the ﬂavours.

These live cultures enter the intestine and promote the absorption and metabolism of many nutritious substances that would otherwise be lost. “Who drinks beer will live to be 100” was an advertising slogan that is often repeated nowadays

Full of flavour

BLONDE ····· Craft Beer

BEER

Highly fermented craft beer in 0,5 litre ceramic bottle. It has an intense golden colour with dense, persistent head. Malty bouquet and a delicate, sweet, long-lasting ﬂavour, which makes you want to drink more. Fermented for a second time in the bottle. Alc. 5,4 %vol.

176

BLONDE IN BARREL ····· Craft Bee Fusto monouso party keg da 5 L con pratico spillatore incorporato. Contiene birra artigianale Khamen chiara d’alta fermentazione, di colore giallo oro intenso, con schiuma densa e persistente. Esalta l’aroma del malto con sapore delicatamente dolce protratto nel tempo. Rifermentata in fusto. Forma sedimento naturale. Alc. 5,4 % vol.

BIR0101 Ceramic Bottle 500 ml

BIR0102 Keg 5.000 ml

DARK BEER ····· Craft Beer

DARK BEER IN BARREL ····· Craft Beer

Highly fermented craft beer in 0,5 litre ceramic bottle. A dark, double malt beer, coffee coloured, with a dense, persistent head. . Bouquet of dark chocolate, with hints of freshly ground coffee and the finest hops which are carefully selected. Fermented for a second time in the bottle and forms a natural sediment. Alc. 7,1 %vol.

5 litre party keg with pourer incorporated. Contains highly fermented Khamen craft dark beer. Double malt with a dense, persistent head. Bouquet of dark chocolate, with hints of freshly ground coﬀee. Fermented for a second time in keg and forms a natural sediment. Alc. 7,1 % vol.

BIR0103 Ceramic Bottle 500 ml

BIR0108 Keg 5.000 ml

JEWEL DOUBLE MALT ·····Craft Beer

JEWEL IN BARREL ····· Craft Beer

Highly fermented craft beer in 0,33 litre glass bottle. Full bodied, blonde, double malt beer with a very dense and persistent head. Fresh, honeyed aftertaste. Fermented for a second time in the keg. Forms a natural sediment. Alc. 7,0 % vol.

5 litre party keg with pourer incorporated. Contains highly fermented Jewel craft beer, blonde and double malt. Full bodied with a dense, persistent head, it has a fresh, honeyed aftertaste and is fermented for a second time in the keg. Forms a natural sediment. Alc. 7,0 % vol.

BIR0105 Bottle 330 ml

BIR0106 Keg 5.000 ml

10 MALTS IN BARREL ····· Craft Beer

10 MALTI IN FUSTO ····· Craft Beer

5 litre party keg with pourer incorporated. Red beer with a zabaglione coloured, dense, persistent head. Malty bouquet with a slightly sweet, harmonious ﬂavour and a mildly spicy ﬁnish. Excellent as an aperitif with Norcia’s cured meats or as a digestivo after dinner, since the hops from the malts help digestion. Alc. 5,1 % vol.

Highly fermented craft beer in 0,5 litre ceramic bottle. Red beer with a zabaglione coloured, dense, persistent head. Malty bouquet with a slightly sweet, harmonious ﬂavour and a mildly spicy ﬁnish. Excellent as an aperitif with Norcia’s cured meats or as a digestivo after dinner, since the hops from the malts help digestion. Alc. 5,1 % vol.

BIR0107 Ceramic Bottle 500 ml

BIR0108 Keg 5.000 ml

AMBER BEER WITH LENTILS ····· Craft Beer

BLONDE IN GLASS ····· Craft Beer

Highly fermented craft beer in 0,5 litre ceramic bottle. Discover the heady emotions of this new beer made with lentils! Alc. 5,6 % vol.

Highly fermented craft beer in 0,5 litre glass bottle. Delicate, aromatic beer which is diﬀerent from the blonde beer in the ceramic bottle. Alc. 4,8% vol

48830654/BIR0101 Ceramic Bottle 500 ml

48830658/BIR0105 Bottle 500 ml

177

VERBUM ····· Craft Beer

MONASTA ····· Craft Beer

ORGANOLECTIC CHARACTERISTICS Dense head resembles whipped cream and remains as the beer goes down the glass. Its light colour is full of yeasts which make it almost white with some green veins running through it. Fruity and yeasty on the nose while its fizziness and the almost total absence of bitter flavours gives it a very fresh flavour with hints of vanilla.

ORGANOLEPTIC CHARACTERISTICS Creamy, compact head. Hazelnut, slightly cloudy colour with red hues. Intense, grassy bouquet. Well structured body, pleasantly bitter with ﬂoral, spicy notes.

TYPE: White Monasta COLOUR: Light, cloudy. CHARACTERISTICS: Unﬁltered, unpasteurized. ALCOHOL 5% vol FERMENTATION: Low, fermented again in the bottle. SERVING TEMPERATURE 7/8 ° C INGREDIENTS: Nocera Umbra water, barley malt, wheat malt, hops, yeast.

TYPE: Monasta COLOUR: Amber, cloudy. CHARACTERISTICS: Double malt, unﬁltered, unpasteurized. ALCOHOL 7% vol FERMENTATION: High, fermented again in the bottle. SERVING TEMPERATURE 10-12 ° C INGREDIENTS: Nocera Umbra water, barley malt, hops, yeast.

Bottle 375 ml

BIR0202

Bottle 375 ml

BIR0204

Bottle 750 ml

BIR0206

Bottle 750 ml

BIR0210

MAGNUM 1.500 ml

BIR0209

MAGNUM 1.500 ml

BIR0212

JEROBOAM 3.000 ml

BEER

BIR0201

178

AURUM ····· Craft Beer

AMBAR ····· Craft Beer

ORGANOLEPTIC CHARACTERISTICS Compact and persistent head, light amber colour which the yeast makes more natural. Intense bouquet of malt, yeast and aromatic hops. Moderate ﬁzziness and its full body evoke an abbey beer. Malt and yeast on the palate with spicy caramel notes.

ORGANOLEPTIC CHARACTERISTICS Compact, creamy head. Dark colour like a monk’s cassock. Bouquet of coffee and caramel, pleasant on the palate, light-bodied and well balanced with moderate fizziness and bitterness as well as floral and spicy notes in the aftertaste.

TYPE: Craft Beer/Ale COLOUR: Amber. CHARACTERISTICS: Unﬁltered, unpasteurized. ALCOHOL 6% vol FERMENTATION: High SERVING TEMPERATURE 7-8 ° C INGREDIENTS: Nocera Umbra water, barley malt, hops, yeast.

TYPE: Dark Monasta COLOUR: Dark, cloudy. CHARACTERISTICS: Unﬁltered, unpasteurized. ALCOHOL 5% vol FERMENTATION: Low, fermented again in the bottle. SERVING TEMPERATURE 5° C INGREDIENTS: Nocera Umbra water, barley malt, hops, yeast.

BIR0203

Bottle 375 ml

BIR0208

BIR0207

Bottle 750 ml

GAUDENS ····· Craft Beer ORGANOLEPTIC CHARACTERISTICS Fine, compact head which leaves rings on the glass as it is drunk. Clear amber colour. Good ﬁzziness on the palate, light body and moderate bitterness. Pleasant, malty, hoppy bouquet with a toasted, fruity aftertaste

WOODEN PACKAGING FOR MAGNUM q ·····

TYPE: Light Monasta COLOUR: Light, cloudy. CHARACTERISTICS: Unﬁltered, unpasteurized. ALCOHOL 5% vol FERMENTATION: Low, fermented again in the bottle. SERVING TEMPERATURE 7/8° C INGREDIENTS: Nocera Umbra water, barley malt, hops, yeast.

BIR0205

Bottle 750 ml

BIR0211

179

THE VERY HEART OF ITALIAN TASTE

LIQUEURS

LIQUEURS, AMARI, GRAPPA ORIGINAL, ANTIQUE RECIPES RESURFACE FROM A RICH HISTORY. NATURE’S MOST AUTHENTIC AROMAS ALSO EXCEL IN LIQUEURS, AT THE END OF THE MEAL

Monasteries SPIRITS OF WISDOM Umbria has a long and rich history and its liqueurs come from its rural traditions; liqueurs and herbal infusions made following ancient recipes from the monasteries and grappa and norcino made in the authentic local distilleries. Umbria has a rich, gastronomical tradition of unique and unforgettable flavours. At the end of each meal, of each sensory journey, a fine bottle of digestivo on the table is a must. Norcia’s black truffle liqueur is a classic of the Umbrian distillery. Its pleasant delicate flavour is obtained through the expert infusion of truffle with other ingredients. Excellent cold, at room temperature or on ice cream

“Spirits” Spirits of Wisdom: Grappas and Liqueurs.

THE DISTILLERY OF YUMBRIA! The companies that produce our liqueurs have distinguished themselves for years with their skill and expertise, using the latest techniques and always striving to improve, whilst respecting ancient recipes, some of which date back to the middle ages. They make both traditional and innovative products. These pleasant, delicate liqueurs are no very alcoholic and are made unique by the infusion of Umbrian delicacies, like Norcia’s black truﬄe.

Our grappas are made with the ﬁnest variety of local grapes, like Sagrantino di Montefalco, or are combined with the king of the tubers. From the sweetness of Limoncello, universal symbol of happiness, to sambuca, a velvety liqueur with star anice and distilled elderberry ﬂowers (Sambucus nigra), which give it its strong bouquet. Chocolate is used a lot in making Umbrian desserts but also in making smooth, creamy liqueurs, some of which are made with rum.

Truffle liqueur

TRUFFLE LIQUEUR ····· 21% vol.

TRUFFLE LIQUEUR ····· 28% vol.

LIQ0101/02/03 Fiasco 500 /700/1000 ml

LIQ0105 Bottle 700 ml

LIQ0106 Fiasco 500 ml

AMARO ····· 28% vol.

TRUFFLE GRAPPA ····· 40% vol.

AMARETTO ····· 28% vol.

LIQ0107 Fiasco 500 ml

LIQ0108/09 Fiasco 500/700 ml

LIQ0110 Bottle da 700 ml

SAMBUCA ····· 40% vol.

WHITE GRAPPA ····· 40% vol.

AMARO WITH NORCIA BLACK TRUFFLE ·····

LIQ0111/12 Bottle 700/1000 ml

LIQ0113/14 Bottle 700/1000 ml

LIQ0201/02 Bottle 700/200 ml

LIQUEURS

LIMONCELLO ····· 28% vol.

184

AMARO SAINT BENEDETTO WITH HERBS ·····

CHOCOLATE RUM LIQUEUR ·····

GRAPPA WITH NORCIA BLACK TRUFFLE ·····

LIQ0203 Bottle 700 ml

LIQ0204 Bottle 500 ml

LIQ0205/06 Bottle 500/200 ml

NOCINO NURSINO ·····

CHOCOLATE LIQUEUR ·····

CHOCOLATE AND CHILLI LIQUEUR ·····

LIQ0207 Bottle 700 ml

LIQ0208/09/10 Bottle 700/500/200 ml

LIQ0211 Bottle 200 ml

GRAPPA WITH CHOCOLATE ·····

LIQ0212/13/14 Bottle 700/500/200 ml

NORCIA POISON LIQUEUR ·····

LIQ0215/16 Contenuto da Bottle

BLACK TRUFFLE LIQUEUR ·····

GRAPPA WITH BLACK TRUFFLE ·····

LIQ0301/02 Bottle 200/700 ml

LIQ0303/04/05 Bottle 200/500/1000 ml 185

THE VERY HEART OF ITALIAN TASTE

CHOCOLATE

CHOCOLATE A tribute to the â&#x20AC;&#x153;food of the godsâ&#x20AC;?, good for the heart, loved by the Romans, will pick you up and put a smile on your face.

Sweet PERUGIA The Umbrian capital is also famous throughout the world for the sweet factory that bears its name and that produces baci (kisses) and other delicious sweets. In October, Perugia hosts Eurochocolate, an international festival that attracts thousands of people that fill the streets of the historical centre to sample its delights. You donâ&#x20AC;&#x2122;t know Umbria until you have tasted its chocolate, an ingredient that forms the basis for many high quality artisan products which has its own museum and even a hotel! Dark chocolate with a high cocoa content is good for the heart and the blood vessels. In small quantities, it helps keep the arteries in good health and has a beneficial effect on their inner walls (endothelium). These properties and beneficial effects were first proved in Munich by a Greek expert a few years ago, good news for those that love chocolates, bon bons and chocolate bars. The secret to dark chocolate is the flavonoids, a substance which is also present in red wine and green tea and that acts as an antioxidant. Chocolate should be consumed everyday to maintain a healthy cardiovascular system since it helps fight oxidative stress.

â&#x20AC;&#x153;Chocolateâ&#x20AC;? Artisan specialities from Umbrian chocolatiers.

Yumbria! offers high quality products and unique handmade delights made by local chocolatiers.

Sublime, little masterpieces, made and packaged by hand in small family businesses, whose sweet secrets have been handed down from generation to generation.

Delicacies

FONTANA MAGGIORE ·····

ARCO ETRUSCO ·····

TRE ARCHI ·····

hazelnut dark chocolate praline

almond chocolate praline with milk chocolate decorations

hazelnut milk chocolate praline

CIO0201 gr.14 – 71 pieces/kilo

CIO0202 gr.8 – 125 pieces/kilo

CIO0203 gr.13 – 76 pieces/kilo

PERUGINO ·····

CAFFÈ ·····

NOCCIOLA ·····

milk chocolate ﬁlled with coﬀee cream

milk chocolate ﬁlled with hazelnut cream

CIO0204 gr.9 – 110 pieces/kilo

CIO0205 gr.10 - 100 pieces/kilo 100 pieces/kilo

CIO0206 gr.13 – 76 pieces/kilo

METEORITE ·····

FRAGOLA ·····

LIMONE ·····

gianduia con mandorle a pezzi

dark chocolate ﬁlled with strawberry cream

dark chocolate ﬁlled with lemon cream

CIO0207 07 gr. 12 - 83 pieces / Kilo

CIO0208 gr.14 – 71 pieces/kilo

CIO0209 gr.11 – 90 pieces/kilo

BANANA ·····

COCCO ·····

RHUM ·····

CHOCOLATE

dark chocolate ﬁlled with creamy dark chocolate

milk chocolate ﬁlled with coconut cream dark chocolate ﬁlled with banana cream

CIO0210 gr.15 – 66 pieces/kilo 190

dark chocolate ﬁlled with Rhum cream

CIO0211 gr.13 – 76 pieces/kilo

CIO0212 gr.11 – 90 pieces/kilo

SAMBUCA ·····

AMARONE ·····

STREGA ·····

dark chocolate ﬁlled with Sambuca anise based liqueur cream and coﬀee

dark chocolate ﬁlled with grappa of Amarone Barrique cream

CIO0213 gr.10 – 100 pieces/kilo

CIO0214 gr. 13 - 76 pieces /kilo

CIO0215 gr.12 – 100 pieces/kilo

CILIEGIA ·····

BICCHIERINO ·····

CUCCHIAINO ·····

dark chocolate

CIO0216

CIO0217 gr.10 – 100 pieces/kilo

CIO0218 gr.10– 100 pieces/kilo

NOCCIOLA DRAGEÈ ·····

CANDITI DRAGEÈ ·····

hazelnut coated in dark chocolate

hazelnut coated in milk chocolate

raisin and canditi coated in milk chocolate

CIO0219

CIO0220 gr. 5 - 200 pieces /Kilo

CIO0221 gr. 1,4 - 700 pieces/Kilo

MANDORLE DRAGEÈ ·····

CAFFÈ DRAGEÈ ·····

NOCCIOLA DRAGEÈ ·····

almond coated in milk chocolate

coﬀee bean coated in dark chocolate

hazelnut coated in white chocolate

CIO0222 gr. 5 - 200 pieces /Kilo

CIO0223 gr. 0,6 - 1650 pieces /Kilo

CIO0224 gr. 5 - 200 pieces /Kilo

dark chocolate ﬁlled with Strega liqueur cream

dark chocolate with Maraschino cherry

191

CHOCOLATES BOX ·····

DARK CHOCOLATE SHOT GLASSES ·····

DARK CHOCOLATE SPOONS ·····

CIOC0225 12 Assorted chocolates

CIOC0226

CIOC0227

ASTUCCIO ·····

QUADRATA A ·····

QUADRATA B ·····

Gift box cm 41 x 8,5 x 3,7 with 12 assorted chocolates

Gift box cm 20 x 20 x 3,7 with 16 assorted chocolates

Gift box cm 25 x 25 x 3,7 with 25 assorted chocolates

CIOC0228 Net Weight 120 g

CIOC0229 Net Weight 170 g

CIOC0230 Net Weight 270 g

RETTANGOLARE ·····

PERUGIA A ·····

PERUGIA B ·····

Gift box 45x30x3,7 with 72 assorted

Great assortment gift box 38x32x4 with 41 assorted chocolates

Great assortment gift box 46x31x7 with 140 assorted chocolates

CIOC0231 Net Weight 780 g

CIOC0232 Net Weight 480 g

CIOC0233 Net Weight 1500 g

CHOCOLATE

12 assorted pralines in a transparent box

192

SENSAZIONI BENESSERE SENSAZIONI RELAX ····· ·····

SENSAZIONI PASSIONE ·····

SENSAZIONI ENERGIA ·····

Mini box with 4 assorted pralines strawberry - lemon - banana coconut

Mini box with 4 assorted pralines coﬀee - hazelnut - Sambuca liqueur - Strega liqueur

Mini box with 4 assorted pralines

Mini box with 4 assorted pralines Perugino - Rhum Grappa of - Cherry

CIOC0234

CIOC0235

CIOC0236

CIOC0237

WHITE CHOCOLATE BAR ·····

FONDENTE ·····

BLACK CHOCOLATE BAR MILK CHOCOLATE BAR ····· ····· Dark chocolate 60%

Milk chocolate 34%

CIOC0238 Net Weight 100g

CIOC0239 Net Weight 100g

CIOC0240 Net Weight 100g

CIOC0241 Net Weight 115 g

BACIO CHOCOLATE BAR ·····

ORANGE CHOCOLATE BAR ·····

CREMINO CHOCOLATE BAR ·····

CEREAL CHOCOLATE BAR ·····

Dark chocolate 60% ﬁlled with bacio chocolate (raw hazelnut meal and gianduja)

Dark chocolate 60% ﬁlled with orange

Milk chocolate ﬁlled with cremino chocolate (double ﬂavoured gianduja)

Cereal white chocolate

CIOC0242 Net Weight 115 g

CIOC0243 Net Weight 115 g

CIOC0244 Net Weight 115 g

CIOC0245 Net Weight 500 g

BLACK CHOCOLATE BAR MILK CHOCOLATE BAR ····· ····· Dark chocolate 60%

CIOC0246 Net Weight 500 g

Milk chocolate 34%

CIOC0247 Net Weight 500 g

Dark chocolate 60% ﬁlled with creamy dark chocolate

HALZELNUT MILK CHOCOLATE ·····

WHITE CHOCOLATE BAR ·····

CIOC0248 Net Weight 500 g

CIOC0249 Net Weight 500 g 193

CHOCOLATE

CAFFE’ BAR ·····

PISTACCHIO BAR ·····

CRISP RICE BAR ·····

LIQUORICE BAR ·····

Milk chocolate ﬁlled with coffee cream

Dark chocolate 60% ﬁlled with pistachios cream

Milk chocolate ﬁlled with chocolate cream and crisp rice

Dark chocolate ﬁlled with liquorice cream

CIOC0250 Net Weight 115 g

CIOC0251 Net Weight 115 g

CIOC0252 Net Weight 115 g

CIOC0253 Net Weight 115 g

DARK CHOCOLATE BAR ····· with hazelnuts

MILK CHOCOLATE BAR ····· with hazelnuts

WHITE CHOCOLATE BAR ····· with hazelnuts

Dark chocolate 60% with hazelnuts

Milk chocolate with hazelnuts

White chocolate with hazelnuts

CIOC0254 Net Weight 160 g

CIOC0255 Net Weight 160 g

CIOC0256 Net Weight 160 g

Torrone Artigianale ·····

Soft torrone with hazelnuts, almonds and pistachios hand cut

Torrone with almonds hand cut

Soft torrone with hazelnuts, almonds, pistachios and Strega liqueur hand cut

Soft coﬀee ﬂavoured torrone with hazelnuts hand cut

CIOC0257 Net Weight 220 g

CIOC0258 Net Weight 220 g

CIOC0259 Net Weight 220 g

CIOC0260 Net Weight 220 g

Torrone Artigianale ·····

Bevi & Mangia ·····

Torrone Gianduia ·····

Torrone with almonds covered in dark chocolate hand cut

Elegant gift box with 10 little chocolate cups and 1 bottle cl.5 Grappa of Amarone Barrique

Gianduja torrone with hazelnuts glossy wrapping paper

CIOC0263 Net Weight 250 g

CIOC0264 Net Weight 1000 g

CIOC0261 Net Weight 220 g 194

CIOC0262

THE VERY HEART OF ITALIAN TASTE

COFFEE

COFFEE Yumbria! has perfected a unique style of Italian roasting which is held in esteem by coffee lovers.

Well balanced blends with vibrant flavours which allow everyone to enjoy the full flavour of authentic, Italian espresso.

Aroma AN ITALIAN PLEASURE Our blends are made traditionally and are intended for espresso since most coffee in Italy is served this way. However, these tasty blends could also be used to make filter coffee.

Yumbria!â&#x20AC;&#x2122;s coffee is smooth, well balanced with a variety of bold flavours. Dark and medium roasts, rich, full of flavour and perfect for espresso. Vibrant, exotic, spicy flavours burst out with every sip, giving off an intense, intriguing, mysterious energy, just like the Bel Paese.

“Coffee” The full ﬂavour of authentic, Italian espresso.

COFFEE CULTURE Coﬀee is a culture, especially for the Italians, and the preparation and tasting of this drink is, for all intents and purposes, a rite. There are rules and secrets which vary from region to region and which have been understood, applied and handed down from generation to generation. The quality depends mainly on the roasting and then on the blending of the coﬀees.

ITALIAN ROASTING Coffee is roasted at different temperatures and it is this which differentiates one type from another. In Italy, we roast coffee and very high temperatures, around 245° C, giving the coffee beans a dark colour. This also results in lower caffeine levels and preserves acidic notes, since the time and temperature of the roasting determines the formation of the molecules and the destruction of others, thus changing the final result.

You can tell the level of roasting by looking at the colour of the coffee. Light roastings are typical of Anglo-Saxon countries while dark roastings are typical of Mediterranean countries. We prefer Italian toasting which produces a dark brown/black, oily looking, toasted coffee. With its bitter, pungent flavour, characterized by a sweetish finish, it is the most suitable style for our much loved espresso.

Intensity

Blends Our selection of roasted coffee blends reflects the tastes of an ever increasing number of coffee lovers. Full bodied and rich in flavour, this excellent product provides an unforgettable coffee experience.

Style

TERIDO ····· Blend 100% Arabic

BRAMA ····· Blend 100% Arabic

Blend of roasted coﬀee with a strong, decisive ﬂavour. Meant for espresso machine and aimed at professionals in the sector.

Miscela di caﬀè torrefatto in grani frutto della felice unione di caﬀè dal gusto morbido e persistente. Indicata soprattutto per la macchina espresso e rivolta ai professionisti del settore.

CAF0101 Contenuto gr. 1000

CAF0102 Contenuto gr. 1000

DELICADO ····· Blend 100% Arabic Blend of high profile, roasted coffee with a soft, persistent flavour. Meant for espresso machine and aimed at professionals in the sector.

CAF0103 Contenuto gr. 1000

201

THE VERY HEART OF ITALIAN TASTE

Appendix

Appendix 1 What does quality mean for Yumbria! ? Typical products made in Umbria. EUROPEAN CERTIFICATES ON GEOGRAPHICAL INDICATIONS AND DESIGNATIONS OF ORIGIN Law (EU) n. 510/2006 In order to protect the character and typicality of foodstuffs, the European Union introduced legislation which establishes two levels of recognition; PDO and PGI (DOP and IGP in Italian). PDO (Protected Designation of Origin) extends the national legislation, PCO (Product of Controlled Origin, DOC in Italian) to all of Europe and also to the rest of the world with the General Agreement on Tariffs and Trade agreement (GATT). This certificate means a product originates in a specific region or country and that its qualities and characteristics are essentially, or exclusively, borne out of that geographical environment. The product must be made and produced in that delineated area. PGI (Protected Geographical Indication) introduced a new level of protection that takes into account the industrial development in the sector and gives more weight to the way it is produced rather than where it is produced. This certificate means that a product originates in a specific region or country, whose qualities, characteristics and reputation can be attributed to a geographical indication and that at least one of the phases of production is carried out there.

Certifications for Typical Products

La Denominazione di Origine Protetta POD

This certificate protects the designation that is attributed by the European Union to foodstuffs whose qualities and characteristics are essentially, or exclusively, dependent on the geographical environment. The geographical environment includes both natural factors (climate, environmental characteristics), and human factors (production techniques, craftsmanship, know-how), so this means the product is inimitable outside a designated production area. POD products must be made and produced exclusively in a delineated area and there are strict rules about the production methods and compliance is guaranteed by a controlling body.

Protected Geographical Indication PGI

This certificate is given by the European Union to agricultural products and foodstuffs whose quality, reputation or other characteristic are due to its geographical origins and are made and produced in a delineated geographical area. To get PGI, at least one of the production phases must be carried out in a specific area. There are strict rules about the production methods and compliance is guaranteed by a controlling body.

Traditional Specialities Guaranteed TSG

This certificate was introduced by the European Union to protect agricultural products and foodstuffs that are termed â&#x20AC;&#x153;specialitiesâ&#x20AC;? due to their composition or traditional production methods in a particular geographical area. These do not include products whose characteristics are connected to their geographical origins and this is what makes TSG products different from POD and PGI products.

Appendix 2 Protected Designation of Origin Guaranteed DPODG (DOCG in italian)

This certificate originated in Italy and informs consumers of the geographical origins of wine. It must appear on the label along with the location where the grapes are grown or both the historical name of the product and the production zone. PODG wines include those produced in a delineated geographical area with specific methods of production approved by a ministerial decree. However, this procedure changed dramatically in 2010 when a new European law was introduced (Reg. Ce 479/2008,in Italy, legislative decree 61 introduced 8 April 2010 and implemented 11May 2010) â&#x20AC;&#x153;New CMO Wineâ&#x20AC;?. Among other things, the law gave the EU the power to certify products. Furthermore, the Italian acronyms (DOCG and DOC or PDOG and PCO in English) now appear alongside the new PDO acronym, rather than substituting it. PDOG is given only to wines which have been recognised as of controlled origin (PCO) for at least five years and that are considered to be of particular value with regard to their inherent characteristics and quality in comparison to similar PCO wines. This superiority is due to natural, human or historical factors that have become famous and that are considered of commercial value on a national and international level. These wines must undergo a preliminary chemical and organoleptic analysis during the production phase to certify compliance with the requirements before they can be sold. The organoleptic analysis is then repeated for each batch of wine as it is being bottled. PDOG wines are also tasted by a special commission before they can be sold with the PDOG label.

Product of Controlled Origin PCO (Doc in italian)

Product of Controlled Origin, or PCO (DOC in Italian), originated in Italy and is used in the wine industry to delineate the area where the grapes used to make the wine are harvested. This acronym signifies that the wine is a quality, well-known product, whose characteristics are connected to the environment and which is made in accordance with specific production regulations approved by a ministerial decree. These wines must undergo a preliminary chemical and organoleptic analysis during the production phase to certify compliance with the requirements before they can be sold. If they do not meet the requirements, they cannot be sold with the PCO acronym. Product of controlled origin was established by a decree on 12 July,1963, n.930. Since 2009, PCO products, like PDOG products, have merged into the new PDO acronym.

Geographical Indication GI (IGT in italian)

This is the third of the four classifications recognised by the Italian government and signifies a quality table wine produced in a wide area. The requirements are less restrictive than those for products of controlled origin (PCO). This category includes table wines produced in certain regions and geographical areas (authorized by law) and sometimes according to generic production rules, and the colour, type of grape and year of harvest may be written on the label. Generally speaking, GI (IGT in Italian) wines are quality table wines but inferior in quality to PCO and PDOG (DOC and DOCG in Italian) wines. It should be noted that wines that are classified GI may have been so due to commercial reasons or the fact that the composition of grapes used did not fall into the category of quality wines in that area of production (PCO and PDOG).

Certification of typical products (wine)

Appendix 3 Certification of quality Organic farming is a system of production that tries to offer the customer fresh, tasty, authentic products that respect natureâ&#x20AC;&#x2122;s cycles.

In order to achieve this, it is based on a series of principles and objectives, as well as certain common practices, which are intended to minimize human impact on the environment whilst at the same time letting the agricultural system operate in the most natural way possible.

Organic farming practices generally include:

Crop rotation for an efficient use of local resources.

Very strict limitations on the use of pesticides and chemical fertilizers, antibiotics in animals and additives and processing aids in foodstuffs.

The prohibition on genetically modified organisms (GMO).

The effective use of local resources such as manure to fertilize the soil or growing crops to feed the livestock with.

Choosing animal and plants that are resistant to disease and that adapt well to the local conditions.

Rearing free range animals in the open air and giving then organic feed.

Using appropriate rearing practices for different species of livestock.

EU â&#x20AC;&#x153;organic farmingâ&#x20AC;?

Organic farming is a part of a long distribution chain which includes food processing, distribution, sale and the customer. Every link in this chain plays an important role in benefiting various areas such as: q q q q

protecting the environment (land, biodiversity, water, countryside) well-being of the animals(feed, animal husbandry, health) consumer confidence (logo and labelling, inspections and certification, quality of the food) society and economy (professionalism, rural development)

Every time we choose an organic product, you can be sure that it was produced in accordance with these strict rules whilst respecting both the animals and the environment.

The logo

The EU logo for organic food is a collective registered trademark which provides guarantees to the consumer regarding the origins and quality of the foodstuffs and drinks. The presence of the logo on the products ensures compliance with the European law N. 271/2010, 24 March 2010 on organic farming. Since July 2010, all pre-packaged organic food products must by law bear the EU organic logo, the certification of quality.

quality certification

Concept, Art & Copy movinroots Graphics & Editing GFDesign Prepress & Printing Tipolito Properzio

THE VERY HEART OF ITALIAN TASTE

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