Cooking in Umbria is culture. Traditional cooking of this region is built around simple dishes made from genuine ingredients.
Locale agriculture offers fresh fruit and legumes, high quality olive oil, fragrant and excellent wines. Despite the limited extension of the Umbrian territory, the variety of the microclimate of the region allows a large diversification of the wine production. The rivers provide carp, trout, pibe, eel and perch. The land gives mushrooms of quality such as the famous porcini mushrooms and the world known black and white truffles, which are considered to be a delicatessen of the Italian and in particular Umbrian cuisine.
A special mention must be made to the excellent legumes from "Castelluccio" and "Colfiorito", as well as the typical liquers and the marvelous artisan cookies and cakes. We must not forget the exceptional pork products that can be found in the region. The inhabitants of the area around Norcia have refined ham and sausage making to a fine art, so that now the term "norcineria" is used to describe sausage, salami and ham makers everywhere.

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