Top 45 Umbrian Foods

Porchetta is a traditional moist boneless pork roast prepared all over Italy. It originated in Lazio but many regions offer their spin on the recipe. Regardless of the region, the basic method is always the same: the pig is gutted, carefully trimmed, and washed. The belly is then filled with the chosen stuffing, generously salted, rolled up and roasted until the crackling is golden, hard, and crunchy.The Umbrian version is stuffed with the pig’s chopped entrails mixed with lard, garlic, salt, pepper, and wild fennel. The meat is then rolled, spitted, and roasted in a wood oven. Thinly sliced and served between slices of homemade bread, porchetta is one of the richest, most delicious foods you can try in Umbria, available both as a quick treat bought from food-trucks at markets or fairs, or served as a rich second course in local restaurants.Expand

Frittata al tartufo is a traditional Umbrian and Istrian dish made with a combination of eggs, black truffles, olive oil, salt, and black pepper. This simple dish is made by pouring beaten eggs into a pan with hot olive oil, and then adding thin shavings of truffles, salt, and pepper to the pan. After the eggs have curdled, all that's left is to sprinkle the dish with finely chopped parsley or dry white wine before serving. If desired, the dish can be additionally flavored with grated cheese on top. In Istria, the dish is called fritaja s tartufima - it's commonly prepared for breakfast and it can easily be found in local restaurants. However, one should be careful when ordering the dish - there is a chance you won't taste real truffles, but truffle oil or tartufata instead - both of those are flavored with a toxic gas that has a fake truffle aroma, while the inexpensive and bland black summer truffles are shaved over the dish only as garnishes, although consumers might think that's where the flavor of truffles in this dish comes from. You should always make sure that the dish doesn't contain truffle oil, truffle butter, truffle cheese, or tartufata. If it does, it's not the real deal, so you shouldn't order the dish. Make sure that the dish contains white Istrian truffles or black winter truffle, Tuber melanosporum.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

Scafata is a traditional stew originating from the region of Umbria. The dish is made with a combination of broad beans (fava beans), Swiss chard, tomatoes, white wine, olive oil, chili peppers, pancetta, carrots, onions, celery, and rosemary. The pancetta, carrots, onions, celery, rosemary, and chili peppers that have been soaked in water to soften are chopped and sautéed in olive oil in an earthenware dish or a heavy saucepan. The broad beans, white wine, tomato passata, and salt are added to the pan and the stew is simmered for more than an hour. The Swiss chard is added near the end of cooking, and the dish is then ready to be served, usually as an accompaniment to roasted or grilled meat, although it can also be enjoyed on its own.Expand

Mazzafegato is an Italian salami, a dry-cured sausage hailing from Umbria. A combination of coarsely ground pork liver and pork meat is mixed with spices and seasonings, and it is then left to age before being stuffed into natural gut casings. Thought to have originated in Norcia, this meat specialty is defined by a dark red color and a strong, aromatic, and rustic flavor. Consumed fresh or matured for a couple of months, the sausage is usually enhanced with fennel flowers, and it typically comes in two versions: sweet and savory. The sweet version calls for seasoning the sausage mixture with sugar, pepper, pine nuts, raisins, and orange peel, while the savory version uses salt, pine nuts, pepper, and some garlic. The name of this Umbrian salami has been linked to two possible meanings: mezzo fegato or half liver, which is probably a reference to its composition of pork liver, and ammazza fegato, meaning to kill the liver, which is believed to be related to its rather pungent flavor. Traditionally prepared in the cold winter months, mazzafegati are typically served with fresh homemade bread and a glass of fine Italian red wine on the side.Expand

Fettuccine con la ricotta is a traditional pasta dish originating from Umbria. The dish is made with a combination of fettuccine pasta, fresh ricotta, olive oil, heavy cream, grated Parmigiano-Reggiano, salt, and pepper. In order to prepare it, the ricotta is mixed with heavy cream, salt, pepper, olive oil, and some grated Parmigiano-Reggiano, and the creamy combination is then tossed with cooked fettuccine. Before it's served on hot plates, the dish is usually topped with grated cheese.Expand

Torta al testo or crescia is a traditional flatbread hailing from Umbria. It's a type of circular, thick griddle bread that's named after the circular pan (testo) on which it's prepared. There are many recipes, but crescia is typically made with a combination of flour, salt, water, and maybe a bit of olive oil. Originally, torta al testo was made without any leavening agents, but nowadays, yeast or baking soda are often added to the mix. When baked, it can be cut in half and stuffed with Norcia prosciutto, greens such as chicory or spinach, and cheese for a heartier meal. This puffed-up focaccia is sometimes served with stews and it's used to mop up the flavorful juices.Expand

Pampepato or panpepato di Terni, also known as diamante delle terre di San Valentino is a traditional cake originating from the province of Terni and the neighboring municipalities in the province of Perugia. The cake is made with a combination of chocolate, raisins, nuts, cocoa powder, candied fruit, coffee, spices, honey, and flour. It's usually prepared during the festive Christmas season. Pampepato di Terni is dome-shaped and dark brown in color, with nuts visible on the surface. The texture is soft, compact, and crunchy, while the aromas are that of chocolate, nuts, and spices such as pepper, nutmeg, and cinnamon. The cake is sold in single-product packages, either whole or cut into slices. It dates back to 1913, when it was known as the Terni cake. 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

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

Frantoio Ranchino is a family-run farm located in Orvieto, Umbria, specializing in the production of high-quality extra virgin olive oil. Eugenio Ranchino, an agronomist and head of the farm, is dedicated to preserving tradition and advancing olive cultivation through the study and use of indigenous varieties such as Gentile di Anghiari, Pocciolo, and Borgiona. Their olive groves, situated on volcanic soils at about 450 meters above sea level, consist of approximately 9,000 trees. The oil is produced using a cold-press method in their own mill, with a focus on preserving the quality of the fruit and maintaining its distinctive flavor.Expand

Macelleria Pucci is a prestigious butcher shop and restaurant located in Terni, Umbria, Italy, known for its commitment to quality, tradition, and innovation in the preparation of meat products. Established in 1964 by the Pucci family, this establishment has evolved into a center of local gastronomy, offering a wide range of products and services that celebrate the richness of Umbrian culinary heritage. Their offerings include a broad selection of fresh meats, as well as specialties such as game, which is often used in the preparation of traditional dishes in the Umbria region. In addition, Macelleria Pucci is renowned for its authentic Umbrian cured meat products, including delicious salamis, mortadella, and porchetta. Beyond traditional meat products, Macelleria Pucci also features a restaurant where visitors can enjoy dishes prepared with their top-quality products. The restaurant takes pride in using fresh meat from its selection to create exquisite meals every day.Expand

Azienda Agraria Misciattelli Bernardini is a family-owned farm that embodies a blend of centuries-old tradition, deep respect for nature, and a commitment to exceptional quality. Nestled in the picturesque landscape of Umbria, Italy, this farm has nurtured a strong connection with the land and its richness for over 200 years. Today, under the guidance of the Misciattelli Bernardini descendants, the farm produces premium extra virgin olive oil that reflects the spirit of the region and the heritage of generations. In an effort to share their tradition with others, the farm also offers hospitality at their agritourism estates in both Umbria and Tuscany, inviting visitors to experience a unique combination of authentic nature, history, and flavor. Azienda Agraria Misciattelli Bernardini is not just a producer – it is a story of heritage, love for the land, and a pursuit of excellence. 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