GASTRONOMY The vineyards of the lands around Orvieto were already a source of pride for the Etruscans. Nowadays, in the "city where wine flows" ("Oinarea" was one of the names of ancient Orvieto), a fine white wine, "Orvieto" Classico, of world-wide fame, is produced. A sip can evoke the flavors of the past. But the cuisine here also has its old traditions. lf you want to enjoy the story of Orvieto to the full, don't forget to taste, together with the wine, one of the many renowned gastronomic specialities.

MAZZAFEGATE As appetizers, sausages, salamis, ham and mazzafegate (sweet or salty sausages made with pork innards and liver), as called for by tradition.

TIPSY HENS In the preparation of fowl and game, the recipes for the tipsy hen, of rabbit pork-style, of boar stew go back a thousand years.

FIVE GRAPES Orvieto Classico doc, with a slightly bitter aftertaste, requires the fermentation of five different types of grapes.

THE OTHER WINES For salamis and game, fine red wines. For the almond cookies, ” vin santo" and the "muffe nobili". For celebrations, brut produced with the champenois or charmat method.

WATER AND FLOUR Baked lumachelle (snail-shaped buns) with ham and cheese, tortucce or fried bread dough, salty aniseed cookies and pizza with pork cracklings are great for a mid-rnorning snack.

BREAD The salt-free bread enbances the flavor of the spicy pork sausages and salamis. Bruschetta (toasted bread) with garlic and extra-virgin olive oil from the hills of Orvieto as well as bread with seasoned ricotta (cottage cheese) are a must.

FOR EASTER Sweet yeast cake with cinnamon and rosolio of bitter almonds or salty yeast bread with pepper and cheese, lamb, either roasted or fried with artichokes.

THE PUCCIARELLA To make the kids happy at Easter, boy or giri-shaped cakes.

FOR CHRISTMAS Chick pea and chestnut soup, spaghetti with anchovies and tuna, sweet-sour cod with raisins, fried cauliflower and parmesan style cardoons, sweet rigatoni with nuts and chocolate, almond cookies.

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