Terni Tourism
Excellent typical products
Closer examination
Food and Wine - Terni DistrictFood and Wine - Valnerina (Nera Valley)Food and Wine - Narni DistrictFood and Wine - Amelia DistrictFood and Wine - Orvieto District
Wines
Selected red and white berried vines, organised in tidy lines, characterise the countryside and the cultivated slopes of the territory of the Province of Terni, where the constant search for quality improvement has brought about the evolution of the cultivation and production systems of fine wines. The awarding of D.O.C. and l.g.t. labels rewards a secular tradition and first-rate quality. In the Narni-Amelia district, we can find red, superior red, rosč and new wines, the basis is set by Sangiovese, a vine which is now a tradition in the Terni district, together with grape blends such as Merlot, Montepulciano, Canaiolo, and Barbera which give different aromas and flavours according to where they are grown.
For white wine, next to the fragrant Trebbiano Toscano, Malvasia, Grechetto and Drupeggio are used.
The Orvieto district with its white D.o.c. is among the most representative, covering 70% of the D.o.c. provincial market. It comes from Procanico, a variation of Trebbiano Toscano, Verdello, Drupeggio, Grechetto and Malvasia. It is distinguished between Orvieto and Orvieto classico (Classic Orvieto) according to its origin and can also be classified as “superior” type. Other distinctions are between the dry, semi-sweet and dry types. Orvieto can also be red, at times robust, suitable to drink with game. Its management led to two D.O.C. awards in 1998. Lake Corbara wine, however, is produced with innovative vines such as Cabernet Sauvignon, Merlot, Pinot Nero, Sangiovese together with Aleatico, Ciliegiolo and among the additionals, Colorino, and Dolcetto.
Olive Oil
Throughout the entire Province of Terni, man’s labour, the thousand-year-old culture and the particular climatic conditions give birth to a product of extraordinary quality, extra-virgin olive oil. When cultivated by natural methods it becomes biological; selected according to its soil, flavour, it obtained the denomination of protected origin. “D.O.P. Umbria”. It has an unmistakable taste, a harmonious aroma and amber colour. Another characteristic of oil from the Terni territory, is its extremely low acid content, inferior to 1%, and in some cases close to 0%. The environment and climatic conditions contribute to this as do the exposition and nature of the land which is generally hilly and sloped enough to be light and permeable, in order to allow root expansion and easy drainage. The best way to savour the oil is to eat in on “bruschetta”, toasted bread with salt and aromatized with garlic. It is an ancient custom to dip slices of bread into the “Ziro” of freshly pressed oil so that they become saturated with the precious condiment.
In November, when new oil is pressed, the manifestation “Frantoi Aperti” (Open Mills) is planned, the traditional appointment to savour oil directly from the producers.
Truffles
A superb product from nature with a unique aroma, the truffle is the Lord of the dinner table, precious, aphrodisiacal, inviting, appreciated and searched after among gourmets. The entire provincial territory is an immense truffle-ground and produces various varieties: from the unique precious black truffle (Tuber Melanosporum Vittadini), to the still rarer and extremely fragrant white truffle (Tuber Magnatum Pico) from the Orvieto district. In summer, nature does not hold back surprises and offers other varieties of truffles equally appreciated for their flavour and fragrance: the “scorzone” and the “bianchetto”. Combined with food and dishes, it is used in the preparation of numerous gastronomical products of local cuisine.
Selected red and white berried vines, organised in tidy lines, characterise the countryside and the cultivated slopes of the territory of the Province of Terni, where the constant search for quality improvement has brought about the evolution of the cultivation and production systems of fine wines. The awarding of D.O.C. and l.g.t. labels rewards a secular tradition and first-rate quality. In the Narni-Amelia district, we can find red, superior red, rosč and new wines, the basis is set by Sangiovese, a vine which is now a tradition in the Terni district, together with grape blends such as Merlot, Montepulciano, Canaiolo, and Barbera which give different aromas and flavours according to where they are grown.
For white wine, next to the fragrant Trebbiano Toscano, Malvasia, Grechetto and Drupeggio are used.
The Orvieto district with its white D.o.c. is among the most representative, covering 70% of the D.o.c. provincial market. It comes from Procanico, a variation of Trebbiano Toscano, Verdello, Drupeggio, Grechetto and Malvasia. It is distinguished between Orvieto and Orvieto classico (Classic Orvieto) according to its origin and can also be classified as “superior” type. Other distinctions are between the dry, semi-sweet and dry types. Orvieto can also be red, at times robust, suitable to drink with game. Its management led to two D.O.C. awards in 1998. Lake Corbara wine, however, is produced with innovative vines such as Cabernet Sauvignon, Merlot, Pinot Nero, Sangiovese together with Aleatico, Ciliegiolo and among the additionals, Colorino, and Dolcetto.
Olive Oil
Throughout the entire Province of Terni, man’s labour, the thousand-year-old culture and the particular climatic conditions give birth to a product of extraordinary quality, extra-virgin olive oil. When cultivated by natural methods it becomes biological; selected according to its soil, flavour, it obtained the denomination of protected origin. “D.O.P. Umbria”. It has an unmistakable taste, a harmonious aroma and amber colour. Another characteristic of oil from the Terni territory, is its extremely low acid content, inferior to 1%, and in some cases close to 0%. The environment and climatic conditions contribute to this as do the exposition and nature of the land which is generally hilly and sloped enough to be light and permeable, in order to allow root expansion and easy drainage. The best way to savour the oil is to eat in on “bruschetta”, toasted bread with salt and aromatized with garlic. It is an ancient custom to dip slices of bread into the “Ziro” of freshly pressed oil so that they become saturated with the precious condiment.
In November, when new oil is pressed, the manifestation “Frantoi Aperti” (Open Mills) is planned, the traditional appointment to savour oil directly from the producers.
Truffles
A superb product from nature with a unique aroma, the truffle is the Lord of the dinner table, precious, aphrodisiacal, inviting, appreciated and searched after among gourmets. The entire provincial territory is an immense truffle-ground and produces various varieties: from the unique precious black truffle (Tuber Melanosporum Vittadini), to the still rarer and extremely fragrant white truffle (Tuber Magnatum Pico) from the Orvieto district. In summer, nature does not hold back surprises and offers other varieties of truffles equally appreciated for their flavour and fragrance: the “scorzone” and the “bianchetto”. Combined with food and dishes, it is used in the preparation of numerous gastronomical products of local cuisine.