Umbria Food

Local food products in Umbria are closely tied to specific valleys, hill towns, highland plateaus, olive groves, forests, and farms. Several products carry EU quality labels such as DOP and IGP, while others are traditional foods that appear often in markets and restaurants.

For a broader overview of regional specialties, the official guide to food and wine in Umbria highlights the main products, dishes, and food traditions.

Protected Designation of Origin

Farro di Monteleone di Spoleto DOP is a brand of spelt that comes from the southeastern area of the province of Perugia, including the municipalities of Monteleone di Spoleto and Poggiodomo, as well as parts of Cascia, Sant’Anatolia di Narco, Vallo di Nera, and Scheggino. Due to its adaptation to the climate, it has a distinct shape and physiology compared to spelt grown in other regions. The plant reaches about 120 cm in height, featuring slender leaves and a small ear, with a light brown color.

Pecorino Toscano DOP refers to a cheese designation that encompasses the entire Tuscan region, as well as some Umbrian towns like Allerona and Castiglione del Lago, along with other towns in northern Lazio.

The region for Salamini Italiani Alla Cacciatora DOP products includes the entire area of Umbria, as well as Friuli-Venezia Giulia, Veneto, Lombardy, Molise, Lazio, Emilia-Romagna, Le Marche, and Abruzzo. The salamis are crafted from lean meats obtained from the pig's muscles, combined with fat, salt, pepper, and garlic.

The area for Olio Extra Vergine d’Oliva DOP encompasses the entire Umbria region. However, the labeling must specify the geographical origin, which for olive oil is divided into five distinct areas: Colli Assisi-Spoleto, Colli Martani, Colli Amerini, Colli Orvietani, and Colli del Trasimeno. Each area showcases unique characteristics, both organoleptic and regarding the pressing technique.

Protected Geographical Indication

Prosciutto di Norcia IGP is a special ham produced in the Norcia area. The geographical indication refers to the municipalities of Norcia, Preci, Cascia, Monteleone di Spoleto, and Poggiodromo, which are situated over 500 meters above sea level. Its color ranges from pinkish to red, and it has a savory flavor.

The Patata Rossa di Colfiorito PGI is a type of potato originating from the Apennines between Umbria and Le Marche. This variety is specifically associated with the Umbrian towns of Foligno, Nocera Umbra, Valtopina, and Sellano, as well as the areas of Muccia, Sefro, Visso, Montecavallo, Chienti, and Pieve Torina in Le Marche.

Agnello del centro Italia IGP refers to lamb that is classified into three types differentiated by their fat content and structure, adhering to specific guidelines on breeding, slaughter, and the composition of the final raw material.

Umbria is part of a larger region that raises Vitellone Bianco dell’Appennino Centrale IGP cattle, specifically known as Chianina, from the Marche and Romagna areas, which are aged over 12 months but under 24. Once again, the legislation clearly specifies the breeding requirements.

The Lenticchie di Castelluccio di Norcia IGP production area corresponds to the municipal territory of Norcia in the province of Perugia and the municipality of Castel Sant’Angelo su Nera in the province of Macerata. The distinctive traits of these lentils include their smaller size compared to traditional lentils. They are also flat and rounded. The lentil plant is notable for its stunning flowering season on the plains of Castelluccio di Norcia.

You can read more about the history, production area, and characteristics of Lenticchie di Castelluccio di Norcia IGP in the official regional profile.

Other Local Food Products

Truffles are one of Umbria’s most important local foods, especially in areas near Norcia, Spoleto, and the Valnerina. Black truffles appear in pasta, eggs, crostini, cheese dishes, and meat dishes across the region.

When ordering truffle dishes, check whether the restaurant uses fresh shaved truffle, preserved truffle, truffle sauce, or truffle oil. The difference affects both flavor and price.

Porchetta is seasoned roasted pork, usually sliced and served in sandwiches, as an antipasto, or as part of a market meal. In Umbria, it is common at markets, festivals, casual food stands, and traditional food shops.

Strangozzi and umbricelli are thick, hand-formed pasta shapes found in Umbria. They are often served with truffle, tomato sauce, mushrooms, or meat ragù.

Torta al testo is a flatbread cooked on a griddle or stone. It is often filled with cured meats, sausage, cheese, greens, or grilled vegetables.

Zuppa di farro is a farro soup made with grains, legumes, vegetables, and olive oil. It reflects the inland, agricultural side of Umbrian cooking.

Palomba alla ghiotta is a traditional Umbrian pigeon dish associated with slow cooking and stronger meat flavors. Availability varies by restaurant and season.

Umbrian crostini often use truffle, liver pâté, mushrooms, cheese, or olive oil. They are common as antipasti in traditional restaurants.