Everybody knows “pizza”. Maybe it is the most famous Italian dish in the world. Italians themselves love eating pizza. On every corner of the street you can get a slice, a “pizza al taglio”. The toppings on the pizza vary from fish to meat, from fresh fruit to only vegetables.
La Serra is a restaurant-pizzeria outside the city centre of Perugia. La Serra literally means greenhouse. It used to be a greenhouse: nowadays the restaurant has a long and narrow structure and is very large serving many guests. At the entrance are large craft beer brewers, though they do not seem to be in use. The restaurant does serve some special beers, though.
Often the restaurant is crowded with mainly local people. La Serra is not known by tourists because of its location outside the historical centre of Perugia. It is close to the football stadion.
Coming here for the first time you’ll be surprised by the size of the pizza. One pizza takes two plates to serve! It is hard to imagine finishing this mega pizza, but no worries. Within minutes you’ll finish the first half. It is a very thin pizza and not difficult to digest. You’ll love it!
The menu of the mega pizza is variable. On the placemat menu is a list of the “Super Mega Pizza Speciale”. But the menu also offers classics like the Pizza Margherita or the Pizza 4 Formaggi. For children there is a “baby pizza” which has the normal pizza size. If you don’t feel like having a mega pizza, the restaurant also offers good pasta and meat dishes.
If you really can’t get to the end of your pizza, you can ask a take away pizza box. Don’t hesitate to ask for a box, many people do!
Pizzeria La Serra
Viale dell’Ingegniera 35, 06125 Perugia
One of the best places to find fresh fruit in Italy is the local market. There are many street markets in Umbria. Vendors set up shop to sell super fresh fruit, vegetables, cheese, fish and cold cuts. Every week in every town or village there’s a local market. The products one finds at the market are various. Not only food, but also clothing and footwear.
Most open air markets start around 7:30 am and finish at 1:00 pm. It is recommended to go early to the market, especially in high season when market places are crowded with tourists.
At the lively market residents purchase fresh food of the region. Eating seasonally and locally is a way of life in Italy.
In Umbria at every corner of the market one can buy pecorino cheese, salami or dried ham. Pecorino is sheep cheese which can be eaten fresh or aged (stagionato). Pecorino cheese is popular in Umbria, Lazio and Tuscany.
On the market square one often finds a bar or a pizza takeway for a coffee and a quick chat with friends and neighbours. This is so tipically Italian!
Porchetta is roasted pork meat and an Italian street food best found in Umbria, South Tuscany and Lazio. The porchetta trucks are mostly parked in the piazza’s during the weekly markets. The owners of the truck prepare and sell porchetta sandwiches to customers.
For an overview of markets in Umbria you can check out our website. Many markets in Umbria are really awesome. Do you have a favorite market place in Umbria? Let us know!
Massimo Fignani is chef-cook and he owns an organic farm in Tuscany. The farm produces Italian products like truffle and Lardo di Colonnata IGP.
Massimo was present at the yearly Christmas market in Siena, Il Mercato nel Campo. On a portable electric cooktop he prepared the most delicious pasta dishes with truffle sauce.
I have made a video of Massimo in which he explains the story of the precious and delicate flavor called ” truffle”.
The truffle “fungo” epigeo grows underground. For the development of the truffle the environmental conditions are essential. The climate, the soil humidity, type of soil and trees determine whether truffles can grow. The white truffle is one of the most precious and wanted truffles in Italy. One finds them mostly in Tuscany and Piedmont. There are many different kinds of truffles, also black truffles are cultivated in Italy.
The best period to eat the white truffle “Bianchetto” is March to Aprile, while the black truffles “Nero Estivo” and “Nero Uncinato” are mainly harvested in the summer.
Black truffles can be used raw or lightly cooked, while white truffles are carefully wiped clean and should never be cooked. White truffle is more fragrant than the black truffle.
Massimo Fignani is the author of the book “I Tartufi … secondo me – Truffles … in my opinion“. The book contains 58 truffle recipes which are easy to prepare. It is written in Italian and English. You can order the book directly via: firstname.lastname@example.org
“”Tuscany experience. There is only one thing that has a more exciting scent then truffles… the skin of a woman”. By Massimo Fignani.
Enjoy the truffles!