Regional food of Umbria

The cuisine of Umbria is based on family traditions and is plain and simple with no added frills. The every day diet of the Umbrians includes plenty of fresh vegetable such as peas, tomatoes, potatoes, onions, beans, spinach and aubergines. Lentils are also a mainstay of their diet and some of the best green lentils are produced in Umbria. Freshwater fish from the River Tiber including trout, perch, grayling, eel, whitefish, and tench is used, along with meat, for the main course.

Wild pigeons are a delicacy here and are served in autumn with a sauce of olive oil, wine, vinegar and herbs.

The black truffle grows in profusion in the area near Norcia and their location is secretly guarded and handed down from one family member to another.

Chocolate from Perugia is now famous all over the world and an annual chocolate festival is held in that city for eight days every October.