Torta al Testo: The heart of umbrian cuisine

Torta al Testo is a flatbread often served as a savory meal. Made from simple ingredients like flour, water, and salt, it is traditionally cooked on a flat stone or in a pan. It is commonly filled with local delicacies such as ham, cheese, or vegetables. This dish is perfect for a quick lunch or as a snack while exploring Umbrian villages.

Strangozzi: The traditional Umbrian pasta

Strangozzi is a handmade pasta resembling spaghetti but slightly thicker and rougher. It is often served with a simple sauce of tomatoes, garlic, and olive oil but also pairs well with more complex sauces like truffle sauce. This dish is a must-try for any pasta lover, offering an authentic taste of Umbria.

Pici: The robust long pasta

Pici is another traditional Umbrian pasta, made solely from flour and water. It is hand-rolled into long, thick strands and often served with a rich wild mushroom sauce or a classic ragù. This dish symbolizes the simplicity and authenticity of Umbrian cuisine, making it a true regional specialty.

Cacciagione: A taste of the wilderness

Cacciagione refers to game meat, such as venison and wild boar, often prepared with regional herbs and spices. This dish is particularly popular in the autumn and winter months during hunting season. It is frequently served with polenta or potatoes, offering a hearty, rustic flavor that reflects Umbria's connection to its land.

Umbrian Olive Oil: The liquid gold

Umbrian olive oil is renowned for its high quality and unique flavor. It is commonly used in salads, as a dip for bread, or as a finishing touch for various dishes. Sample the different varieties and discover why Umbria is considered one of Italy's top olive oil producers.

The traditional dishes of Umbria are not just a feast for the eyes but also a journey for your taste buds. Whether savoring a plate of Strangozzi or a slice of Torta al Testo, every bite tells a story of the region's rich history and culture. Visit Umbria and let yourself be seduced by the flavors of Italy's ‘green heart.’