• Dudley in Umbria
• Bread
• Cheese
• Meat

BREAD

• The making of bread emphasises the Umbrian approach to food - simplicity and variation. However, in saying that, the Italians have discovered the true art of making bread by creating so many different varieties by permeating the dough with a multitude of flavours and ingredients. All kinds of breads are stuffed with meats, cheeses, spinach and peppers or infused with herbs, garlic and tomatoes.



• One of Italy’s most popular culinary exports is the pizza, which happens to be the number one fast food in the entire United States. Its invention is accredited to an Italian baker by the name of Raffaele Esposito, who was based in Naples. It is claimed that he created the pizza for visiting royalty by amalgamating a topping of tomatoes, mozzarella and basil on fluffy flatbreads. The colours of the toppings were said to represent the three colours of the Italian national flag - red, white and green.



• Although the pizza was conceived in the south of the country, its versatility and attraction spread rapidly throughout Italy. It wasn’t long before the pizza-making method was utilised in other regions and thus became a welcome addition to the many other bread-based dishes.



• Umbrian bread is generally made without salt and many people that taste it for the first time dismiss it for being too bland for their palate. Indeed, outsiders tend to think that the salt is a detail overlooked by the Umbrians but, in fact, the origins of unsalted bread stem from the mid-16th century when the Pope levied a salt tax on the country.



• With the salt omitted from the ingredients it was found that, even though the bread was harder and crustier, it kept for much longer without fear of spoiling. Various toppings would then be added to moisten the bread and contribute salt to the flavour. Slices of Parmesan cheese, prosciutto or a generous spread of chicken livers or truffle paste transform the unassuming bread into a tasty titbit.



• Pieces of bread are often added to a pot of broth or vegetables, or even stirred into a simmering sauce of tomatoes and garlic. The main bread-based dishes in Umbria are: - Panzanella: an Italian word meaning bread salad, a summer dish that usually consists of juicy, ripe tomatoes and fresh seasonal vegetables. - Bruschetta: the word bruschetta literally means, "to give colour to the bread" - by means of either toasting or grilling. - Torta al Testo: this is handmade low bread. The dough mixture combines water, flour, salt, pepper and olive oil. It is then baked on a special marble stone in a wood burning oven after being stuffed with ham, sausage or herbs that have been steeped in olive oil. - Pappa al Pomodoro: the Italian word pappa means "pulp". This dish is a delicious mixture of bread and tomatoes that have been pounded and squashed together. Usually served at room temperature for fuller flavour.