A FOOD TRADITION
Umbrian Cuisine
Umbrian cuisine comes from the central Italian interior, where hill towns, forests, and agricultural plains support a predominantly land-based repertoire. Pork, wild boar, lentils, farro, truffles, mushrooms, freshwater fish, olive oil, and sturdy greens are common. Charcoal grilling, curing, slow simmering, and rustic bread-based preparations are characteristic. Representative dishes include torta al testo, strangozzi al tartufo, and porchetta. The cuisine shares ingredients and techniques with neighboring Tuscany, Lazio, and Marche, but its inland pastoral character and strong use of forest products distinguish it as a regional tradition.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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