Terni and the Amerino
Food and wine
Terni and its territory's food and wine reflect the best rural tradition with its genuine, simple and tasty flavours directly coming from nature. Each festival has its "established" dishes: cheese cake and "capocollo", herbs omelette or roasted lamb for Easter; pasta and chickpeas, cauliflower fritters, fish and sweet noodles, the customary "cappelletti" and the capon for Christmas eve. A particular attention is given to the integrity of the products' peculiarities that are improved by biological agriculture.
Oil has obtained the AOP label. Cattle breeding in Terni's territory has always been biologically natural because cows, sheeps, goats and pigs have always grazed in mountains pastures freely. The "pampepato", the "pampolenta" or "Amorpolenta" are typical, internationally famous products. Terni's bread is much known for its double rising that makes it particularly soft, and its baking in the wood oven gives it a crispy, fragrant and crumbly consistency. The "ciriole" of Terni are a variation of the "strangozzi" of Spoleto.
They are made with a dough of water and flour and then they are seasoned with a garlic, oil and chilly pepper sauce. Mushrooms, truffles, salami and meat represent a flavoursome and genuine typical menu of this land. This territory also produces AOC wines of the Colli Amerini in the towns of Calvi dell'Umbria, Otricoli, Montecastrilli, Narni, Terni and Sangemini.
The area of Terni is also famous for its "alla leccarda" guinea-fowl. Its name derives from a container put beneath the animal turning on the spit.