Top 33 Traditional Foods
in the Province of Perugia

Agraria Viola is a family-owned olive oil and winery with over 150 years of tradition, located in the heart of Umbria, in the city of Foligno. Their first mill was built in 1917 in Sant’Eraclio, and today it is managed by Marco and Andrea Viola.

Their approach combines respect for tradition with modern methods, using indigenous varieties such as Moraiolo, Frantoio, and Leccino, which grow on rocky and calcareous soils at altitudes of up to 500 meters. Their olive oils are the result of careful fruit selection, rapid processing, and cold pressing, preserving their nutritional properties and rich flavor.Expand

Passo della Palomba is a family estate from Todi in the Italian region of Umbria, specialized in the production of premium extra virgin olive oil. Across about 15 hectares of olive groves with 4,500 trees, they cultivate native varieties such as Moraiolo, Frantoio, Leccino, Dolce Agogia, and Don Carlo.

Harvesting is done by hand at the beginning of October, and the olives are processed the same day in modern two-phase mills, preserving their authentic aroma, taste, and nutritional value. The oils are filtered and stored in stainless steel tanks under inert gas, ensuring freshness and quality throughout the year.

Their style is characterized by an expressive vegetal-fruity aroma with notes of artichoke, grass, and almond, balanced by pleasant bitterness and pungency. In addition to production, the estate also promotes oleotourism through tastings, guided tours, and educational programs, combining olive-growing tradition with modern visitor experiences.

Passo della Palomba has thus become recognized as an ambassador of Umbrian olive oil tradition on the international stage.Expand

Il Fontanaro is a family-owned estate located in the picturesque village of Paciano, in the heart of the Umbria region of Italy. Founded with the desire to preserve and nurture the authentic values of rural Italian life, Il Fontanaro has become a symbol of high-quality organic farming, with a strong focus on producing premium extra virgin olive oil.

The farm includes olive groves, vineyards, orchards, and vegetable gardens. Olives are harvested exclusively by hand and cold-pressed the same day to preserve their aroma, freshness, and nutritional value. Their most renowned olive oil is called Fonte della Pace, which translates to "Source of Peace." It is crafted from carefully selected local olive varieties such as Leccino, Frantoio, Moraiolo, Dolce Agogia, and Pendolino.

The oil is distinguished by its complex and elegant profile – with notes of fresh grass, artichoke, green almond, and a pleasant pungency – making it ideal for gourmet use. In addition to olive oil, Il Fontanaro offers a full experience of Italian farm life: visitors can participate in guided tastings, cooking classes, farm tours, and even stay in their rustic, beautifully restored agritourism accommodations. The estate is driven by a passion for sustainability, tradition, and genuine Italian hospitality, attracting food lovers as well as those seeking peace and inspiration in the authentic ambiance of central Italy.Expand

Frantoio Decimi is a renowned producer of extra virgin olive oil from Umbria, a region in central Italy known for its long-standing tradition in olive cultivation. The family-run Decimi company, located in the town of Bettona, carefully oversees the entire process – from olive growing to pressing and bottling – ensuring complete quality control.

Their oils regularly win awards at prestigious international competitions, reflecting their commitment to excellence and the authentic expression of their territory. Decimi blends tradition with modern technology, using advanced cold-pressing mills to preserve all the aromas and nutritional properties of the olives. They produce both monovarietal and blended oils, often from Moraiolo, Frantoio, and Leccino varieties, which are typical of Umbria.

Their oils are distinguished by pronounced fruitiness, balanced bitterness and pungency, and a rich aromatic profile that includes notes of artichoke, almond, green tomato, and aromatic herbs. Frantoio Decimi is especially respected for its meticulous approach at every stage of production, from hand-harvesting the olives to the moment the oil reaches the consumer’s table. Their philosophy is based on respect for nature, the land, and the consumer, making them one of the leading representatives of Italian quality in the world of olive oil.Expand

Frantoio Gaudenzi is a traditional family-run olive mill based in Trevi, in the heart of the Umbria region (Province of Perugia), which has cultivated olive-growing traditions and a dedication to quality for three generations. The initiative was started by Vittorio Gaudenzi shortly after World War II, and today the business is run by his son Francesco, together with his sons Stefano and Andrea, who continue to develop the brand by combining heritage with modern technology. Their oils come from olive groves located on the southern slopes around Spoleto, at an altitude of 400 to 450 meters.

They cultivate native varieties such as Moraiolo, Frantoio, Leccino, San Felice, Borgiona, and Dolce Agogia—each with a unique aromatic profile ranging from notes of freshly cut grass, artichoke, and almond to rich herbal undertones.Expand

Frantoio Giovanni Batta is a family-owned olive mill from Umbria, founded in 1923 and located near Perugia, with a tradition spanning four generations. The company cultivates around 14 hectares of olive groves with approximately 3,700 trees, among which the native variety “Dolce Agogia” holds a special place.

Since 2001, the business has been fully converted to organic production, without the use of synthetic pesticides or chemicals. Harvesting is done both manually and mechanically, and the olives are processed within 12 hours, preserving the authenticity of flavor and the nutritional value of the oil.

The milling process takes place in a modern facility using knife crushers, centrifuges, and storage under argon to minimize oxygen exposure. The result is extra virgin olive oils with a robust character, golden-yellow in color with green hues, and aromas that reflect the Umbria terroir.

Today, owner Giovanni Batta combines the knowledge of his ancestors with innovations in technology and market strategy. Emphasis is placed on controlling the entire chain - from olive to bottle - ensuring consistent quality and a distinctive identity.

The business is built on a balance of tradition and modern practices, making the brand a reference point in the premium olive oil segment. Authenticity, terroir, and dedication make Frantoio Batta one of the true guardians of Umbria’s olive-growing heritage.Expand

I Potti de Fratini is an olive oil producer based in Perugia, Italy. The company specializes in high-quality extra virgin olive oil derived from local olive varieties.

Their production process emphasizes traditional methods combined with modern technology to ensure purity and flavor retention. I Potti de Fratini's products are often sought after for their distinctive taste and adherence to stringent quality standards.Expand

Azienda Agraria Frantoio Ciarletti is an olive oil producer based in Trevi, Italy. The company specializes in producing high-quality extra virgin olive oil.

Their olive groves are located in the Umbria region, which is known for its ideal conditions for olive cultivation. The production process at Frantoio Ciarletti emphasizes traditional methods combined with modern technology to ensure the purity and flavor of the olive oil.Expand

Casa Astrid is an olive oil producer located in Perugia, Umbria, Italy. They produce extra virgin olive oil using traditional methods.

Their olive groves are situated in the hills around Perugia. The company emphasizes quality and authenticity in its production process.Expand

Azienda Agraria Mannelli Giulio is an olive oil producer based in Perugia, Italy. The company is known for its high-quality extra virgin olive oil, which is produced using traditional methods.

The olives are grown on the family's estate, where careful attention is given to cultivation and harvesting to ensure premium quality.Expand

Pasta alla Norcina is a traditional pasta dish hailing from the Umbrian town of Norcia. The dish is made with short pasta such as penne or rigatoni, crumbled Norcia sausage, onions, white wine, cream, and a generous amount of grated pecorino. There are some versions that also use black truffles, long pasta such as spaghetti or tagliatelle, and occasionally wild mushrooms. Norcia is famous for its truffles and pork products, so it's no wonder they make use of those ingredients in their specialty dishes. It's recommended to serve it with a fresh green salad on the side.Expand

Here in the mountainous Umbria, a region rich in oak forests where the tradition of pig breeding and meat curing dates back to the Roman times, it is said that a good prosciutto needs to 'live through at least one winter and one summer'. This variety of prosciutto is produced in the province of Perugia, namely the town of Norcia and in the Valnerina valley. There are two types of Prosciutto di Norcia. The widely popular Tipico di Norcia, also known as Salato or Prosciutto di Montagna, is aged for up to 12 months and famous for its intense salty flavor, but the high point of Umbrian charcuterie is actually L'Antico di Norcia, a type of ham matured slowly in the brisk and dry mountain air for two whole years. The overall quality and consistency of the meat greatly depend on the diet of the animals and the size of the hams. Prosciutto di Norcia has very little fat, and a mild, not too salty flavor. Cut into thin slices, Norcia ham is typically served with bread, some cheese, and best accompanied with white wine, preferably dry and light.Expand

Crescionda is a traditional cake originating from Spoleto in Central Italy. This chocolate cake is enriched with amaretti biscuits and aniseed liqueur. It's usually made with a combination of eggs, sugar, flour, lemon zest, milk, Sambuca, dark chocolate, amaretti biscuits, salt, and icing sugar for dusting. The cake batter is mixed with whisked egg whites, and it's then baked until deep golden on top. Once done, the cake will sink a bit because the soft interior will set as the cake cools. It can be served cold or at room temperature, and it's usually eaten with a spoon, ideally with a glass of homemade limoncello on the side. Crescionda is also a staple at carnivals in the region of Umbria.Expand

Pagnotta Francescana, also known as pane di San Francesco, is a traditional sweet bread from Assisi, Italy, deeply rooted in the culinary and religious heritage of the region. This rich, leavened loaf is made with flour, milk, honey, butter, eggs, and yeast, enhanced with raisins, lemon zest, and sometimes almonds, creating a soft, aromatic, and slightly sweet flavor profile. Historically, pagnotta Francescana dates back to the Middle Ages, when Franciscan friars prepared it in honor of St. Francis of Assisi, the patron saint of Italy. Traditionally baked for religious festivities and communal gatherings, this bread symbolizes abundance, sharing, and devotion. Its preparation requires a slow fermentation process, often spanning up to 10 hours, allowing the dough to develop a light and airy texture with a delicate crust. There are two kinds of pagnotta Francescana: one resembling a brioche and the other more biscuit-like. In Assisi, it is often paired with the "Wine of St. Francis", a fortified sweet wine similar to Vin Santo, enhancing its depth of flavor. Whether enjoyed fresh from the oven or lightly toasted, this timeless bread continues to symbolize tradition and spirituality in Umbria.Expand

Brustengolo is an old rustic dessert that originated in rural areas of Perugia. It is made with cornmeal, a staple ingredient in the region, which is combined with water and sugar, while the most typical additions include apples, raisins, pine nuts, lemon zest, olive oil, anise seeds, an anise-flavored liqueur, and walnuts. The mixture is then baked in the oven, usually in a round pan. The dish is enjoyed as a dessert, but it can also make a nutritious snack. It is not known when brustengolo originally appeared, but it is certain that it was invented as a poor man’s dish that made use of the available regional ingredients. Nowadays, it is made in several local variations across Umbria, and though it was initially an autumnal dessert, it can be enjoyed as a year-round treat.Expand

Rocciata is a traditional pastry whose origins are mainly associated with Umbria and Marche. It consists of a thin sheet of dough that is filled with various combinations of apples, walnuts, sugar, and olive oil, while raisins, almonds, dried figs, cocoa, pine nuts, jam, citrus zest, dessert wines or liqueurs, and cinnamon are also commonly added. The roll is shaped into a horseshoe or a coil, and it is often drizzled with Alchermes liqueur or dusted with sugar. This traditional specialty is mainly prepared in autumn and winter, though it is not exclusively reserved for colder seasons. It is also usually made on All Saints Day. The dish is enjoyed in various parts of Umbria and Marche, though it is known under different names, and has many local versions. It is believed that this pastry dates from antiquity since similar dessert is mentioned in the tablets from Iguvine, which date to 3rd century BC. However, some suggest it might have been inspired by the Austrian apple strudel. Expand

Lumachine alla Schegginese is a traditional pasta dish hailing from the Umbrian town of Scheggino, hence the name. It's made with lumachine pasta, olive oil, onions, trout fillets, tomato purée, and thinly sliced black truffles. The onions are sautéed in olive oil, and the trout is cooked in the same pan with the tomato purée. The truffles are added after the pan has been removed from the heat. The pasta is tossed with the sauce, and the dish is ready to be served. This dish is typically served at Christmas in Scheggino. It's recommended to serve the dish with trout as the second course.Expand