At Selvella farm, Valeria’s recipes will connect you with the Umbrian traditions and flavors of the past, thus allowing you relive the moment of "once upon a time."
All products in the kitchen come from farm crops, livestock and local producers, providing you with different aroma and flavor for every season. Aside from enjoying the typical traditional dishes of Selvella and pleasurely savoring every taste, you will have an opportunity to discover the secrets of Umbrian food culture.

Bruschetta with Allerona’ summer truffle


Ingredients: bread baked in a wood oven, Allerona’ summer truffle, extra virgin olive oil, pecorino umbro, salt, pepper.

Directions: Place on top of the hot bread a few truffle chips, oil and salt. Finish the dish by adding shaved Umbrian Pecorino cheese and a pinch of red pepper.

The ingredients for a great bruschetta are wood fire and fresh genuine products. The ideal bruschetta should be crispy outside and soft inside. It has become a "rumor" that the toast should be made with good old bread.



Umbrichelli pomodorini and baffo di cinta senese


Ingredients: Umbrichelli, tomatoes, shallots, basil, pepper, Baffo di Cinta Senese, salt, extra virgin olive oil, parmesan, Orvieto classico wine

The art is in the hand-preparation of the pasta with selected authentic ingredients.
Fry finely sliced shallots with oil, salt and pepper until they become golden brown. Then add the tomatoes and some basil leaves.
By the time the pasta is cooked, crunch the slices of baffo in a pan with a little white wine. Drain the pasta and let it sauté with tomato sauce. Serve combining the crispy baffo, with fresh chopped basil, parmesan flakes and a drizzle of extra virgin olive oil.

Traditional Allerona’s Panzanella


Ingredients: dry bread baked in a wood oven, tomatoes, lettuce, leek, cucumber, pitted black olives, basil, celery, extra virgin olive oil, salt, white wine vinegar.

Cut slices of dry bread then moisten with water and a bit of vinegar. Place it in layers in a bowl. Let stand for one hour. In the mean time, clean and cut the tomatoes, leek, celery, lettuce and cucumber. For those who want a more delicate panzanella, we suggest to soak the previously cut leek in a solution of water and vinegar. Squeeze the bread to rid of the mixture and mix with the vegetables, extra virgin olive oil, salt, basil and black olives. If you like robust and spicy taste, you may add fresh chilli.