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| Truffled pecorino fondue makes for the centre-piece in this antipasti. |
This is just a little taster - an amuse-bouche of a post shall we say - to give you an idea what I spent my time eating in Umbria in September. As a result, I have become somewhat obsessed with the culinary delights of Umbria.....truffles, pecorino cheeses, Norcian meats, Sagrantino wines. This antipasti selection was served up to us in Antica Osteria de la Valle in Todi, a very Umbrian restaurant run by a very Cumbrian gentleman chef called John!
