As in the neighbouring region of Marche, truffles are also one of the special highlights on the plate in Umbria. The “tartufo nero” and the “tartufo bianco,” the black and white truffles, come mainly from the north and east of the region.
In the soils of the oak forests along the Tiber, one of Europe’s main finding regions for black truffles extends. This is where about 45% of Italy’s production comes from. The delicacies are harvested from late autumn to March and are used for pasta, salads and meat sauces.

The Umbrian pasta variety “pici” from Città della Pieve is shorter, thicker and more irregular than spaghetti. In the mountain town of Norcia, people like to eat “lenticchie,” small lentils from the nearby plateau of Castelluccio, together with the delicious pork sausages from chestnut and acorn-fed animals. Even pigeon spit is served in the pilgrim town of Assisi. Covered with a slice of ham, it is enjoyed as “palombaccia alla ghiotta.”

The grilled suckling pig can be found at every village festival and every major market in Umbria. The tasty “coregone” (whitefish) and many freshwater eels swim in the waters of Lake Trasimeno. Several fish from the lake are used for the popular fish stew “tegamaccio.”