What kind of challenge is it to practice chilometro zero (local) provisioning in Norcia, Umbria, where the daily fare includes black truffles, where Norcineria (the art of preparing wild boar and pork IGP prosciutto and sausages) is still practised, where you’ll find Castelluccio lentils and roveja peas, not to mention artisanal cheeses and lamb grown in the verdant national park next door?
Flavio Faedi, a chef (Ristorante Vespasia, at Hotel Palazzo Seneca) and native of Emilia Romagna, Italy’s other gastronomic paradise, has found such culinary riches in the countryside around Norcia.
While it would be easy to just pick up the phone and have it all delivered to his doorstep, Flavio prefers to source in person (95% percent of the ingredients he uses are from no more than 20 miles away). He spent the two years trolling the hills and valleys for provisioners, joining them to produce cheeses, sausages and salami to his taste.
Stay tuned for a series of notes in which we visit and meet his suppliers, now friends, to learn about the delicacies and traditions available in this culinary paradise.
- Rita Rossi’s goat cheese and saffron!
- Ernesto Tiberi and his pecorino and ricotta at Agriturismo Quarantotti
- Daniele Salvatori, fresh pork Maestro
- Alessandro Pistoni, cured pork Maestro
- Norcia’s place in the sun