The Farm-to-table philosophy in Italy

In Italy, farm-to-table is not just a culinary trend—it’s a way of life. In Umbria, this concept has long been embedded in the region’s food culture, where meals are deeply connected to the land and the changing seasons. It’s about knowing where your food comes from, valuing local producers, and respecting the ingredients’ natural cycle.

At Sagraincasa, we embrace this philosophy by growing our own vegetables, producing extra virgin olive oil, and harvesting grapes from our vineyard. Our menus are created based on what the land offers in each season, highlighting the freshness, simplicity, and authenticity of Umbrian cuisine. This approach not only brings out the best flavors but also supports a more sustainable food system—one rooted in care for the environment and the community.

Umbrian farming traditions

Umbrian cuisine has always been shaped by its rural roots. Generations of farmers, shepherds, and foragers have passed down techniques that honor both simplicity and flavor. In the past, families would gather around large wooden tables to share meals made from what they grew or foraged—meals that celebrated the earth’s bounty without waste.

Wild herbs, legumes, grains, and seasonal vegetables formed the backbone of the local diet. Women played a central role in preserving these culinary traditions, crafting recipes that were born out of necessity yet full of character. Even today, dishes like hand-rolled pasta, wood-fired bread, and sautéed greens continue to tell the story of the Umbrian countryside.

A Taste of the fields – Wild Chicory sautéed with garlic and chili

One of the most iconic foraged foods in Umbria is wild chicory, or cicoria di campo. It grows abundantly in the hills during the spring and is easily recognized by its jagged leaves and slightly bitter taste. Traditionally harvested by hand, it’s a symbol of the deep connection between the people and their land.

Wild Chicory sautéed with garlic and chili

— Cicoria di Campo alla Umbra

Ingredients:

• 500g wild chicory (or substitute with dandelion greens or kale if unavailable)
• 2 cloves of garlic, finely sliced
• 1 small red chili pepper (or chili flakes to taste)
• Extra virgin olive oil
• Salt, to taste

Instructions:

1. Wash the chicory thoroughly to remove all soil. Trim any tough stems.
2. Blanch the leaves in salted boiling water for about 5 minutes, then drain and gently squeeze out excess water.
3. In a wide skillet, heat a generous amount of extra virgin olive oil.
4. Add the garlic and chili, sauté until fragrant (about 1 minute).
5. Add the chicory and sauté for another 5–7 minutes until tender, allowing the flavors to meld.
6. Season with salt and serve warm—perfect as a side dish or on toasted bread.

Wine pairing tip:
This dish pairs beautifully with a young, slightly tannic red wine like Sangiovese Umbria IGT. The bitterness of the chicory is balanced by the fruitiness and acidity of the wine.

Choosing seasonal, local ingredients is not just about taste—it’s a way to reconnect with nature’s rhythm and celebrate the culture of a region. Whether you’re foraging wild chicory on a spring morning or selecting sun-ripened tomatoes in summer, each ingredient tells a story of place and time.

In Umbria, this connection is still alive. And with every dish rooted in the farm-to-table philosophy, you get more than just a meal—you get an authentic experience, one bite at a time.