Prosciutto di Norcia is a cured prosciutto crudo, produced in the mountains of eastern Umbria. Specifically in Norcia, but the designation includes the towns of Cascia, Monteleone di Spoleto, Poggiodomo, and Preci, as well, all at an altitude of at least 500 meters above sea level. Prosciutto di Norcia have specifications on the type, breed and size of the pigs, and excludes boars and sows from the select designation.The process of curing involves a double salting and traditional washing, drying and final greasing of the thigh. When sliced, Prosciutto di Norcia IGP displays a color from pink to red.
The aroma is slightly spicy, the flavor is intense, but not salty. The aging - at least 12 months - contributes greatly to the characteristics of the final product and takes advantage of the special climatic zone of these mountains. Combined with a full-bodied red wine, Prosciutto di Norcia IGP should be served cut - possibly by hand - into thin slices and serve with goat cheese, celery, green olives, and of course, with some excellent local bread.
An interesting side note: Norcia is so famous for its charcuterie production (including salami as well as prosciutto) that stores selling such products used to be called "Norcineria" around Italy!
The villages scattered all around the Cilento coast maintain a very ancient fishing technique, but non so closely tied to it than the pretty town of Pisciotta.
If you have searched the web looking for activities to do while vacationing on the Amalfi Coast, there is no doubt that you have already read about Mamma Agata and her incredible cooking school in Ravello.
Once you have peeled your eyes away from the stupendous scenery of the Amalfi Coast, one of the first things you’re bound to notice is the large lemons hanging from the trees.
The hills that surround the city of Salerno and stretch from the Amalfi Coast to the Cilento National Park give an extra-virgin olive oil with an intense colour and a unique fruity taste.
Agerola is known as "Città del Pane" - city of bread – nationwide popular brand that recognizes some Italian towns where this product assumes a special value due to the peculiar characteristics.
At Summer in Italy we do care about our guests, and this is why, in order to help you making your food shopping in Italy just perfect, we would like to share a few tips about high-quality local products.
Its unique and special characteristics, very much appreciated even abroad, gives the name to "Fico Bianco del Cilento": once dried, the sweet peel gets light yellow coloured rather than chestnut brown if oven-cooked.
Amalfi Coast
Sorrento Coast
Tuscany
Cilento National Park
Lake Como
Rome and Latium
Umbria
Capri and Ischia
Venice
Puglia (Apulia)
Liguria
Sicily
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Lombardy
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