Umbria is one of the few landlocked regions of Italy, and must rely on rivers and lakes for its fresh fish. The trout from the local streams is a regional specialty. In Trota Impanata all’Olio e Limone whole fresh trout is breaded and baked, creating a dish that is absolutely Umbrian.

Olives are another ingredient that are featured in every trattoria in Umbria. In particular, the Trevi area is home to some of the greatest olive oils in the world. In Trevi, up a steep hillside, is the oldest olive-producing tree in the world, a tree over one thousand years old. Many years ago, the olive growers in Trevi forged a collective, where they bring the fruit of their trees to a central bottling plant. In the middle of this plant sit two gigantic stone wheels, between which tons of olives are squeezed each season. It is this extremely low-tech process that we call ‘cold-pressed.’

In Umbria, sheep’s milk is favored for cheese. Pecorino is the most popular and adds a unique tanginess to Pane di Pasqua (egg bread with pecorino and parmesan).

Pecorino is used often in Umbrian dishes as it proves to be the perfect foil for the flavorful and earthy black truffle.

As you sample this menu highlighting the food and wine of Umbria, let it inspire you to discover the richness and magic of all of the regions of Italy.

Buon Appetitio!

David Giani is a student of regional Italian cooking. Born in Florence, in Tuscany, he spent his early years cooking throughout Italy. Umbria, the region just next door to Florence, was always a particular favorite. David began cooking at age 14 when he began culinary school in Florence. The training program sent him to cook in different regions during the summer break. After finishing school he cooked in a little trattoria in Florence, then in better known restaurants. When he came to the United States to visit a friend - a chef from the same culinary school - he entertained the possibility of staying to work. Back in Italy, he received a job offer for a new restaurant in Los Angeles and returned to stay in 1991.

When David was ready for a new challenge to learn and grow as a chef, he came to Il Fornaio, where as he says, “It’s the closest to true Italian food of any restaurant I have worked in.” He is now the Chef-Partner of Il Fornaio in Beverly Hills, where he has the freedom to offer the regional dishes he learned in his travels throughout Italy. The regional recipes we make are so typical of the region, right down to the ingredients, many of which we bring over from Italy. My customers appreciate the lengths we go to in order to offer them authentic food.”

About Umbria, David explains, “The food of Umbria is rich because of the great quality of ingredients you find there. The black truffles of course, give the food an earthy and distinct flavor. The olives grown here produce some of the best olive oil found in Italy. And the pork takes its special taste from the acorns the pigs feed on in the woods.”

To David Giani, the technique in cooking is not as important as the passion you feel for it. “ If you cook everyday, you must be passionate about it. It’s this passion, every day, that in the long run creates success. So, as you continue on your journey through the regions of Italy, I hope you enjoy this menu of Umbria!”