There are many typical products that
characterize the territories of Gubbio, but among all, it deserves the gold
palm of the gastronomic excellence the valuable white truffle, the tuber
magnatum, the most researched tuber of the brushwood. A lot of its
varieties among which it detaches for quality autumnal, followed by the
appreciated black truffle and by the spring and summer typologies. Used in
numerous dishes, it makes the best of its own fragrance and the perfumes that
emits in simple prepared that exalt the vast range of its tastes. Better if
consumed raw, without further seasonings, grated on risotti or hot pasta. The
ancient Umbrian gastronomic tradition suggests to taste it in bites after
having slightly heated only under the ash.
In Gubbio the whole beauty of the Middle Ages
The city of Gubbio
is a precious
casket inside which medieval gems of incomparable beauty are guarded. It's a
place rich in history, culture, art and millennial tra...
Brief history of the city of Gubbio: from Tavole Egubine to the fourty Martyrs
The archaeological testimonies reveal the
presence of the man in Gubbio
outskirts since the epoch of the middle
Palaeolithic, but the first real form town was engra...
Tavole Eugubine, the memory of Gubbio
This exceptional finding was recovered in
1444, very probably in the Roman Theatre
of Gubbio. Today is guarded in
the Civic Museum
. These are seven bronze ta...
The Run of the Ceri of Gubbio, a total social event
It doesn't probably exist at the world
other event able to involve a whole population in so global way, to
characterize the identity and the affiliation of a social group....
The bread of Gubbio, the Crescia
Take some flour, add some water, a pinch
of salt and little bicarbonate, don't make leaven the prepared but abandon it
above a plate of red hot stone (also the plate is al...
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