We’d set out to explore the Castello di Postignano in the Valnerina mountain area of Umbria – with no plans for a lunch stop.
Thanks to a local tip, we discovered – not far from that imposing feudal castle – a small nondescript trattoria known for that culinary specialty of this Valnerina area, la fojata:
“Fojata” is local dialect for “foglia” (leaf) as leafy vegetables merge in the filling of this savory sort of strudel, la fojata, after steaming and sautéeing those greens in garlic and olive oil. .
No place better to try it than in a ristorante named for la fojata, La Fojateria. The sign over the entrance indicated that this spot offered cucina (“cooking”), bar and “tipicita” (typical local products):
When we arrived, a woman sat near the entrance and off to the back, a group of three chatted as they awaited their order.
Inside, we found a table, not far from the bar area where glass cases displayed “tipicita‘ ‘”:
Near the bar, a blackboard offered the menu of the day:
Near the bar in glass cases, typical products of the Valnerina area were offered including many pork products: ciauscolo (a soft salami), lonzino, capocollo, pancetta (bacon), salami, mortadella…
…and cheese varieties tempted, too:
Wines of Umbria were also offered…
…and typical Valnerina area legumes and corn flour for polenta enticed as well:
Diners all around were enjoying La Fojateria goodness
Our Our meal started with la fojata, logicamente: how NOT to try it here at La Fojateria? Our perky server told us that their fojata is filled with sautéed wild chicory, Swiss chard and field greens.
Vino bianco locale accompanied…
After sharing la fojata, Pino order tagliatelle al tartufo and I opted for the pasta specialty that day: cappellacci in crema rosa.
Those “big hats” were filled with ricotta and mortadella and that rosy cream sauce on top was sprinkled with crushed pistachios and hazelnuts. Buonissimo.…but I should have requested just a half-portion: two were abundant.
No secondo piatto for me,
No secondo piatto for me, ovviamanete, but Pino enjoyed agnello fritto (fried lamb cutlets):
At an adjacent table, young people were enjoying the La Fojateria goodness….
….including gnocchi with shaved black truffle.
Maybe we’ll try those gnocchi next time we head to La Fojateria…
See how they make la fojata at the Castello di Postignano
Read here about the Castello di Postignano where we’d toured prior to our lunch.
Read here about the splendid Valnerina
