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Eating in Foligno

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That Folignians are lovers of good food is confirmed by a town initiative that has even dedicated an annual event to it since 1999. Between late September and early October, you can attend the Festival dei Primi d’Italia (a festival of first course dishes), a city event where talented chefs, producers, experts and critics come together to compete in a unique culinary marathon.
But if you want to delight your palate with a local specialty, you cannot skip the famous Rocciata, a typical Foligno dessert consisting of a thin pastry made of wheat flour wrapped around a mixture of nuts, sugar, olive oil and apples, which can also have other ingredients such as alchermes liqueur, cocoa, raisins, dried figs, cinnamon and pine nuts, depending on the tastes or whims of the pastry chefs.


Foligno is part of the many Umbrian producers of high quality oil and wine. As for olive growing, the “Italian oils” section of the Gambero Rosso magazine awarded the Viola family of Foligno for producing one of the best organic oils in Italy for the year 2017.
Foligno’s wine products are an integral part of the regional project called “The Wine Roads”, aimed at sponsoring and promoting local products through itineraries within the territory for tasting the area products. In Foligno the most important wineries are Tenuta San Lorenzo and Terre dè Trinci.

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