Trevi's black celery
The use of wild celery, from which the cultivated celery derives, is documented as dating back to the Vth century B.C. but it is thought that its domestic use actually dates back to the Middle Ages. The plant, which is rich in vitamins and minerals, has diuretic and digestive properties. The “black” variety is cultivated at the “Canapine” (an area in the vicinity of Clitunno) since the XVIIth.C.
According to tradition, the black celery is sowed on Good Friday and is left to grow until the stalk is about thirty centimetres tall. It is then progressively earthed up by hand in order to obtain wide, pale stalks by the beginning of the autumn.
Producers
Fabio Sirci
Via Casa Gabbato n. 18,
Parrano,
Trevi
Phone: 0742 78345
Mob. 333 6704264
Mattioli Angelo
Via S.Egidio
Borgo Trevi
Trevi
Phone: 0742 78680
Mob. 340 8678967
Bartolomei Annibale
Via Canapine 6
Borgo Trevi
Trevi
Phone: 0742 78770
Mob. 347 6934576
“Le terre di Paolo” di Baldoni Emanuela
Via Faustana n. 30
Borgo Trevi
Trevi
Phone: 0742 381165
Mob. 335 8070823
Bartolomei Cesare
Via Canapine 6
Borgo Trevi
Trevi
Phone: 0742 78770
Mob. 347 6934576
Cascioli Livio
Via Pintura 13
Trevi
Phone: 0742 780550
Truffles
Trevi black truffle, found from March to November
When it comes to high quality truffles, Umbria has no equal. King of the table, a jewel in every dish, the pièce de résistance of the most sophisticated cuisines, truffles abound in the secret, silent darkness of the earth below Trevi. No other product of nature has quite the same appeal. Since ancient times, this tuber has appeared on our ancestors' tables with the same ritual importance it has now.
Any dish made with this tuber is cause for celebration, a delight first for the spirit and then for the palate. There are three fundamental types: black, white, and summer truffles. The prevailing variety in Trevi is the black truffle, the prized one that is found from December to March, while in summer one can sample the summer truffle, a more common, but equally flavorful type.
More information:
Tourist Office
Tel. 0742 381628
Cel. +39 347 0796571
servizioturistico@mentiassociate.com
Canapine vegetables
Cultivated near the Clitunno river
The vegetables grown in the Canapine are cultivated on a patch of land between the Trevi borough and the Clitunno river and are available all year round: in the autumn spinach, radicchio, cabbage, broccoli and thistles are produced while in spring-summer there is a rich selection of salads, tomatoes, peppers, aubergines, string beans, carrots and many other vegetables, including the famous black celery of Trevi, a product promoted by “Slow Food” which, though grown in limited quantities, can be targeted to an interesting market niche as a typical local product which finds its best expression in the market-fair which is held in Trevi on the third Sunday of the month.
The purity of the water
The particular characteristic of this vegetable is derived from the fact that this is an ecotype which was selected locally and therefore presenting particular organoleptic characteristics, but the uniqueness of this product is linked also to the purity of the water with which it is irrigated: the fresh, clear spring waters of the Clitunno.
Today, the Trevi vegetables reach the markets of the closest towns, but a dynamic commercial activity exists also within the farms, supported by locals who will daily go to purchase fresh, genuine products directly from the growers.
It is also possible to buy these products on the 4th Sunday of each month in the Piazza del Comune in Trevi when the Farmer´s Market is held.
For information:
Tourist Office
Tel. 0742 381628
Cel. +39 347 0796571
servizioturistico@mentiassociate.com
(Photo: Giampaolo Flippucci e Tiziana Ravagli)
Manciano chestnuts
The quantity produced is limited
In the beautiful and remote plateau of Manciano di Trevi, one can still admire the remaining hectars of chestnut woods which generate the particularly tasty local chestnuts. The quantity of chestnut produced is limited therefore it barely reaches the market place. It is the fruit of the most enchanting woodland which contribute to the beauty of the landscape of our territory.
The chestnuts of Manciano were once highly appreciated and were sold not only in the markets of the Trevi area but also in Spoleto. During the harvest season, in autumn, it is most enjoyable to walk to Manciano, enter into colourful chestnut woods, and buy the chestnut directly from the families who produce them, or, on the fourth Sunday of each month, in the city’s main square where the farmer’s market is held. One can also buy packets of chestnut roasted on the fire also in October, during the Black Celery and Sausages festival.
For information:
Tourist Office
Tel. 0742 381628
Cel. +39 347 0796571
servizioturistico@mentiassociate.com
Cheese and Sausages
The art of curdling and butchery
During the course of the years, techniques were orally handed down the generations of the Trevi region for milk curdling and curd crushing, pressing and salting which vary according to the type of sheeps milk which one wants to obtain.
It is often flavoured with bramble shoots, cloves, wild thyme, nutmeg, sweet marjoram etc. depending on the area or consumer preference. There are a number of producers in Manciano di Trevi, in Coste and in the city suburbs.
Sausages
In Trevi, the pork meat remaining after cutting is always used in the production of sausages and salami, to be dried or cooked fresh. An important element which makes this dish particularly tasty is the characteristic condiment consisting of salt and abundant black pepper.
The sausages can be cooked in many different ways; cooked fresh sausages can be served with roast potatoes, with grapes, stewed, but also grilled or crumbled to make excellent winter sauces. Cooked and mixed with vegetables, the sausages can be used as a tasty stuffing for the typical Umbrian Torta al Testo.
They can also be eaten after seasoning; similar to other salamis, they can be tasted in morsels or fine slices; they are best eaten with unsalted bread and wine of the Umbrian hills. In Trevi, in October, during the Black Celery and sausage festivals, the local producers and butchers offer their products to the visitors who can taste the delicious barbecue sausages.
For information:
Tourist Office
Tel. 0742 381628
Cel. +39 347 0796571
servizioturistico@mentiassociate.com
Trebbiano Spoletino
Outstanding Wine
Trebbiano spoletino is an outstanding wine with an ancient tradition that has been rediscovered in the last fifteen years by farmers who are once again growing trebbiano grapes. The vineyards paired with field maples were the dominant element of the low-lying landscape between Montefalco and Trevi. Winemakers use the large bunches to produce an amber-coloured wine with intense, persistent aromas of yellow flowers and a hint of citrus. A wine for fine palates, it is best paired with well-balanced pasta or rice dishes and poultry.
For more information:
Tourism Office
Tel. 0742 381628
Cel. +39 347 0796571
servizioturistico@mentiassociate.com
Stay in touch
Tourism Office
Trevi Municipal Tourism Office
Villa Fabri, Trevi 06039 Perugia - Umbria - Italia
tel:0742 1970830
servizio turistico: servizioturisticotrevi@gmail.com
museo: museitrevisanfrancesco@gmail.com
Local associations
Trevi Tourism
The town of Trevi is EMAS certified
The European Agricultural Fund for Rural Development: Europe invests in rural areas