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⁾

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⁾

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⁾

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⁾

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⁾

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⁾

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⁾

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⁾

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⁾

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⁾

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⁾

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⁾

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⁾

A rustic vegetable soup originally made by farmers and shepherds.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⁾

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⁾