Home Traditional Umbrian products
Image1

Fresh pasta and products from the bakery

News image

Tozzetti

Almond pastries. Ingredients: almonds, sugar, eggs, margarine, flour, Vin Santo liqueur, baking powder. Method: the ingredients are mixed by...

News image

Attorta

Attorta is a typical Umbrian sweet pastry made from short crust pastry rolled up to form a spiral shape,...

News image

Bringoli

Bringoli (called bringoli or brigonzoli in Lisciano Niccone and biche in Fabro) are thick spaghetti, made by hand with...

News image

Brustengolo

This was traditionally a poor people’s cake, once made with corn flour, which was fairly common in the Umbrian...

News image

Castagnole

Castagnole are small fried dumplings soaked in alchermes liqueur or sprinkled with honey or sugar. They are also called...

News image

Ciaramicola

The Ciaramicola is a typical Easter cake of Perugia. It is a ring-shaped cake, with pastry in the shape...

News image

Ciriole

The ciriola is long pasta with a square cross-section, traditionally made with soft wheat flour and water. In some...

News image

Cresciole e Ciccioli

Cresciole di Ciccioli or in local dialect ‘n ch’i ciccioli, is a round or twisted pastry that is made...

News image

Crescionda

The Crescionda is a low, soft cake, made up of three layers: the bottom layer is made of macaroons...

News image

Fave dei morti

These are small pastries made according to tradition on 2nd November, the day of remembrance of the dead. They...

News image

Mostaccioli

These are small, dry biscuits made with grape must and are ring-shaped or squashed strips. They are made of...

News image

Nociata

Nociata is a hard pastry made with walnuts and honey. The other ingredients are: Egg whites, sugar (optional), wafers...

News image

Pammelati

Pamellati are small cakes, similar to croquettes, and are made of: breadcrumbs, walnuts, cinnamon, honey, orange peel and pine...

News image

Pampepato

  This is a round cake, traditionally from Terni and of rural origin. Panpepato is made during the Christmas...

News image

Pane di strettura

Bread in the shape of long filone and/or filetta loaves. This bread is made in Strettura, a village of...

News image

Pan Mostato

A bakery product similar to a filetta loaf of bread. Ingredients: Soft wheat flour, eggs (optional), salt, water, sugar,...

News image

Pan Nociato

This recipe, which is very similar to the one still in use today, first appeared in the Todi Yearbook...

News image

Passatelli

Passatelli are a kind of short cylindrical pasta (or soup) with a rough surface and are made in the...

News image

Pici

Pici is very common in municipalities of Castiglione del Lago, Panicale and Città di Castello where it is known...

News image

Pinoccate

These are little diamond-shaped sweets made of sugar and pine nuts (white with vanilla or black with chocolate). Ingredients:...

News image

Pinolate

Pinolate are round pastries made with almonds and pine nuts. They are a Christmas speciality, a season in which...

News image

Rocciata

This is a sweet, puff pastry with a filling, rolled into the shape of a snake. It is prepared...

News image

Schiacciata al formaggio

The schiacciata al formaggio is a flat “focaccia” bread, typical of Umbria and is either oval, square or rectangular...

News image

Stinchetti

Stinchetti, also called “bones of the dead”, are biscuits, shaped like the tibia (shin bone) and typical of the...

News image

Strufoli

These are fried pastries, which are round or long in shape. They are soaked in alchermes liqueur or sprinkled...

News image

Torciglione

This is a cake made with almonds, which is spiral- shaped and resembles a coiled up snake.The ingredients (except...

News image

Torcolo of S. Costanzo

This is a ring-shaped cake, typical of the Perugia area. It is cut to look like a pentagon which,...

News image

Torta al testo

  The "torta al testo" is a very old traditional food of Perugia. It is a flat bread made...

News image

Torta al formaggio

This is a round, savoury pie, typical of the Easter season. Ingredients: Type “0” flour, eggs, Pecorino cheese, Pecorino...

100%
-
+
60

Products of the earth

News image

Broccoletti del Lago

Brocoletti del lago are cultivated in the sandy soils adjacent to Lake Trasimeno, particularly in the area near Comuni...

News image

Cicerchia

Cicerchia or Chickling vetch (Lathyrus sativus) is a pulse that is little known today but which is still widely...

News image

Cannara Onions

Cannara onions have a round, white bulb with bulging ends (pinched). They are planted in open field in March,...

News image

Lenticchie

The record for being the oldest cultivated pulse appears to belong, by right, to the lentil. In a well-known...

News image

Saffron

Saffron was very common among ancient peoples. This spice has a unique and inebriating aroma and it also had...

News image

Celery

Black celery of Trevi is undoubtedly one of the more unusual vegetables grown in the territory of the province...

News image

Spelt

This ancient grain is strong and pure and was the staple food of Asian and Mediterranean populations for centuries....

News image

Red potato

The cultivation of potatoes was introduced to Umbria in the first half of the 18th century. It is only...

News image

Fagiolina

This is a small cream-coloured, long-shaped bean. Its colour varies and has different types of speckles. It has been...

100%
-
+
60

Products of the woods

News image

Chestnuts

The chestnuts of Umbria are mainly of the type known as “marrone” and picking them is a sort of...

News image

Honey

The earliest historical information on the production of honey dates back to the ancient Egyptian Empire, when the processes...

News image

Truffle

The Truffle is the ultimate expression of woodland products, among which it is the undisputed ruler of the table...

News image

Mushrooms

Umbria is one of the regions of Italy with most woodland. Here, mushroom picking has always been a widely...

100%
-
+
60

Wine and Oil

News image

Colli del Trasimeno

The area of Colli del Trasimeno includes the area of Perugia up to Città di Castello and is home...

News image

Colli Assisi-Spoleto

It is the largest sub-area and it encompasses the entire eastern area of Umbria, from Gubbio to Terni. The...

News image

Colli del Trasimeno DOC

Cultivation of the vine is also an ancient custom in the area of Colli del Trasimeno, made easier by...

News image

Colli Martani DOC

The territories to the left of the Tiber river are full of reminders of the wine producing activities carried...

News image

Colli Altotiberini DOC

Colli Altotiberini DOC wines get their name from the hilly area crossed over by the Tiber river, in the...

News image

Assisi DOC

The area of Assisi is the area of production in the province that has most recently obtained DOC (CDO...

100%
-
+
60

Meat and pork butchery products

News image

Pork

The origins of the pig may be lost in the mists of time. In Etruscan times, the first forms...

News image

Mutton

Until the beginning of the 20th century, Umbria was characterized by a certain commercial isolation, with the exception of...

News image

Beef

Beef is one of the best products coming from the Umbrian countryside or, more precisely, from the province of...

News image

Barnyard animals

Chicken, rabbit stew and roast goose were all dishes that were eaten in certain moments during the year, linked...

News image

Game

Umbrian cuisine is rich in recipes for game, like deer (stewed or minced for croquettes), roe deer (rustic roe...

News image

Ventresca

In Umbrian dialect, ventresca is a type of rolled up bacon, obtained from the salting and flavouring of gutted...

News image

Sanguinaccio (Black pudding)

Black pudding is an ancient and tasty speciality. It is made from pig’s blood, to which salt, diced fat,...

News image

Ham

A matured leg of pork is typically pear-shaped anddcovered with pepper in areas where it is not protected by...

News image

Sausages and liver sausages

The processing of pork in Umbria is dominated by sausages, which are prepared using the best parts of the...

News image

Porchetta

Porchetta is one of the traditional ways of preparing pork and can be considered a speciality of Perugia, though...

News image

Morsels of Venison

Morsels of venison are made from lean deer meat, after the fatty parts and gristle have been removed, and...

News image

The chianina

The Chianina is perhaps the most noble and renowned of the various breeds of cattle today. This is also...

News image

Corallina

Corallina di Norcia is one of the best-known cured meats from Norcia. It is made with choice flesh from...

News image

Coppa

Coppa is a typical product linked to rural tradition and made using the head, the ears, the snout and...

News image

Coglioni di Mulo (Mule’s Balls)

The name of this sausage product says a lot about its shape, which clearly brings to mind the testicles...

News image

Capocollo and lombetto

Capocollo and lombetto (loin) are two very popular foods among the pork butchery products of Umbria. They go down...

News image

Guanciale or barbozzo (pig’s cheek o chin)

The pig’s cheek is triangular in shape, for processing purposes, is of medium size, it varies in weight from...

100%
-
+
60

Fish

News image

Smelt

The smelt is a small, thin fish with an elongated body, big eyes, small dorsal and ventral fins and...

News image

European Perch

This fish has a rounded body, compressed sides, an arched back, a tapered operculum and a strong backbone. Its...

News image

Carp

The carp has a sturdy body. It is slender, flat on the sides and is covered with large scales....

News image

Tench

The tench has a solid, stocky body, a small mouth with two short barbels, minute scales covered with mucus....

News image

Pike

The pike has an elongated body with round scales, a typically prominent and flattened snout, and a wide mouth...

News image

Eel

The eel has an elongated body, is snake-shaped, rounded at the front and tapers at the rear end. It...

100%
-
+
60

Cheese

News image

Filled or mixed (farcito o misto)

This cheese is made with sheep’s or cow’s milk in various shapes and weights, from 1 to 3 kg,...

News image

Raviggiolo

This is fresh cheese made from whole cow’s milk. It is a soft creamy cheese, rich in enzymes, with...

News image

Caciotta

Caciotta, also known as Formetta in dialect, is a cheese made from cow’s milk in sizes weighing 1.5 to...

News image

Ricotta salata (Salted Ricotta)

This Ricotta is made from sheep’s milk and it is salted and matured for 10-20 days to make it...

News image

Pecorino of Norcia

This is a cheese intended for slicing. It is made with sheep’s milk and comes from the high mountain...

100%
-
+
60