Table of Contents

Umbria Cuisine

Strangozzi al Tartufo Nero

A traditional handmade pasta similar to tagliatelle, served with a simple but flavorful sauce of black truffles (from Norcia) and olive oil. Truffles are a star ingredient in Umbrian cooking. 1)

Zuppa di Farro

A hearty soup made with farro (an ancient grain), vegetables, and sometimes pancetta or guanciale. It's a rustic dish that reflects the simple agricultural traditions of the region. 2)

Porchetta

Roast pork seasoned with garlic, fennel, and herbs, slow-cooked until the skin is crispy and the meat tender. Umbria is known for making some of the best porchetta in Italy. 3)

Palomba alla Ghiotta

A dish of wild pigeon (palomba) traditionally roasted with a sauce of olives, garlic, and sage. It's a typical dish of the Umbrian countryside, highlighting the region's love for game meat. 4)

Fagiolina del Trasimeno

A dish featuring fagiolina, a tiny, ancient bean variety grown around Lake Trasimeno. It’s often served in a simple salad with olive oil, lemon, and garlic, or as a side dish to meat. 5)

Torta al Testo

A type of flatbread cooked on a hot stone, typically stuffed with cheese, prosciutto, or sausage. It’s similar to focaccia and often eaten as street food or a quick lunch. 6)

Lenticchie di Castelluccio

Lentils from the town of Castelluccio, famous for their quality and delicate flavor. These lentils are often featured in stews, soups, or served with sausages for a classic Umbrian meal. 7)

Cinghiale in Umido

Wild boar stew, slow-cooked with red wine, tomatoes, and herbs. The Umbrian forests are home to wild boar, making this a quintessential game dish in the region. 8)

Brustengolo

A rustic polenta cake made with dried fruits, pine nuts, and flavored with anise. It’s a sweet dessert that has ancient roots in the region, often made during harvest time. 9)

Piccione Ripieno

A stuffed pigeon dish, where the bird is filled with a mixture of breadcrumbs, herbs, and sometimes ground meat. It's roasted to perfection and served with a rich sauce. 10)

Pappardelle al Cinghiale

Wide ribbons of pasta (pappardelle) served with a rich wild boar ragù. The intense flavor of the game is balanced with tomatoes, wine, and herbs, making this dish a popular favorite. 11)

Rocciata

A traditional sweet pastry filled with apples, nuts, and dried fruit, similar to strudel but with a uniquely Umbrian twist. It's often flavored with cinnamon and sometimes drizzled with honey. 12)

Umbricelli al Sugo di Oca

A local pasta similar to thick spaghetti, served with a rich sauce made from goose meat. This dish is a specialty in central Umbria and is often prepared for festivals and special occasions. 13)

Acquacotta

A rustic vegetable soup originally made by farmers and shepherds. Acquacotta literally means “cooked water” and usually includes seasonal vegetables, stale bread, and extra virgin olive oil. 14)

Stracciata

A delicious dish made with thinly sliced veal quickly sautéed in a pan with olive oil, garlic, and herbs, served with roasted potatoes or grilled vegetables. It's a simple yet flavorful Umbrian specialty. 15)