Discovering taste with Terni’s cuisine
“Good food" is customary in these parts, it is a daily ritual. Typical Terni cuisine, "simple" and homemade, includes olive oil as its predominant ingredient as it is widely produced in this area (linked to the centuries-old cultivation of olive trees).
So, are you ready for a taste? To start with, you might enjoy some bruschetta – a slice of toasted bread drizzled with olive oil. Then, you may be tempted by a plate of "ciriole alla ternana," a long homemade pasta made by kneading water and flour and seasoned with garlic, olive oil, and chilli pepper. Alternatively, it can be seasoned with precious black truffles, a product of excellence in the Valnerina.
The "gnocchetti alla collescipolana" are also recommended, its signature dish during the celebrations of the Patron Saint of Collescipoli.
You may have heard of “Terni bread” because it is distributed outside the Umbria region as well. It's "sciapo," meaning it doesn't contain salt and is traditionally baked in wood-fired ovens and precisely due to these characteristics, it pairs well with the appetising pork cold cuts of the Valnerina.
Among the main courses, the most typical is "faraona alla leccarda" (the “leccarda” is the pan in which the fat of the stuffed guinea fowl is left to drip while it is cooked on a spit). It is enjoyed in pieces placed on toasted bread.
If you prefer fish, you can try "carbonaretti” in Piediluco, that is bass caught in the lake and cooked over an open flame where only oil and salt are added. The "freshwater prawns in green sauce” are very pleasant. The flavours of these dishes are enhanced by accompanying them with Umbrian DOC or IGT wine.
A pleasant meal is not complete without some sweet delights. Terni's pastries are renowned and offer specialties all year round. At Christmas, among the many delicacies, a place of honour goes to the Pampepato.
Enjoy your meal!