Umbria

Sweet bun filled with cream, may also contain dried fruit, serve with cappuccino

Lemon cake made with Alchermes liqueur and topped with meringue and colorful sprinkles or nonpareils, common during Easter

Small yellow cornmeal cookies with lemon zest, dried fruit, traditionally diamond-shaped

A sweet pasta dessert made with chocolate, walnuts, liqueur, cinnamon

Dome-shaped fruitcake made with candied fruit, nuts, chocolate and spices, common during Christmas, from Ferrara, Emilia-Romagna, Italy

Sweet raviolis filled with a mixture of ricotta, sugar, white wine, lemon and cinnamon, common during Carnival and Easter

Strudel filled with apples, raisins, dried figs, almonds, walnuts, pine nuts, lemon zest

Rolled sponge cake similar to a Swiss roll, flavored with alchermes liqueur and filled with custard and chocolate cream

Serpent-shaped strudel with almonds, apples and figs

Ring cake or sweet bread made with raisins, citrus peel, pine nuts, anise seeds, several variations

Hazelnut and almond biscotti, serve with sweet wine

Anise or lemon cookies

Zuppa inglese is an Italian dessert with layers of custard and sponge cake dipped in liqueur, perhaps derived from trifle. The word zuppa (lit. 'soup') in Italian cuisine refers to both sweet and savory dishes. It has a derivative in the verb inzuppare, which means 'to dunk'; as the sponge cake or ladyfingers are dipped in liqueur, the dish is called zuppa. Similarly, thick bean with vegetable stews and fish or shellfish stews are properly described as zuppa di verdure and zuppa di pesce, respectively. There are other theories as to the origin of the name:

Il Colli del Trasimeno bianco è un vino DOC la cui produzione è consentita nella provincia di Perugia. Provincia, stagione, volume in ettolitri

Grechetto or Grechetto bianco is a white Italian wine grape variety of Greek origins. The grape is planted throughout central Italy, particularly in the Umbria region where it is used in the Denominazione di origine controllata (DOC) wine Orvieto and Denominazione di origine controllata (DOC) wine Valdichiana Toscana. It is primarily a blending grape, though some varietal wine is also produced. Grechetto is commonly blended with Chardonnay, Malvasia, Trebbiano and Verdello. The grape's thick skin provides good resistance to downy mildew which can attack the grape late in the harvest season. This makes Grechetto a suitable blending grape in the production of Vin Santo. In Italy, the Grechetto grape is found in DOCs of the central region-most notably Umbria's Orvieto and Tuscany Foiano region as well as the DOCs Valdichiana Toscana, DOCs of Torgiano and Colli Martani. The grape has been developing more of a presence in the area as winemakers are finding more potential in the grape than in the other main Umbria white grape varieties-Drupeggio and Trebbiano. In Lazio, the grape is found in the Cervaro region where the Antinori family has actively promoted its Cervaro blend of Grechetto and Chardonnay. The thick skin of Grechetto grapes allows the grape to be harvested late with high sugar levels. This works well in the production of dessert wines. There are at least two sub-varieties of Grechetto-Grechetto di Todi and Grechetto Spoletino with the former being more widely planted in the area. The Grechetto vine is low yielding and able to produce concentrated flavors. The grape is primarily used as a blending grape where it adds richness and structure to the wines. It is most often blended with Chardonnay, Trebbiano, Malvasia and Verdello. In Umbria, Grechetto can add herbal and nutty flavors to the wine.

Montefalco wine is a style of Italian wine made in Umbria, and awarded Denominazione di origine controllata (DOC) status in 1979. The region lies in the province of Perugia in central Umbria, and primarily encompasses the hill town of Montefalco. Also within the region are the towns of Bevagna in the north, Gualdo Cattaneo and Bastardo in the center, and Castel Ritaldi in the south. The wine region completely lies within one much larger DOC: Colli Martani. Many of the wineries that make Montefalco DOC wines are located between Bevagna and Montefalco. These wineries often devote several portions of their property to olive trees, in addition to grapevines. The soil is mostly calcareous clay.

Sagrantino is an Italian grape variety that is indigenous to the region of Umbria in Central Italy. It is grown primarily in the village of Montefalco and the surrounding area, with a recent rapid increase in planting area from 351 hectares in 2000 to 994 hectares (2,460 acres) by 2010 dedicated to the grape, in the hands of about 50 producers. The origins of the variety are unclear and poorly documented, but the first written record of it is in Umbria in the late 16th century as a communion wine, although Pliny the Elder mentioned red wines from Montefalco that may have been Sagrantino. The name itself is also of uncertain origin, possibly from sagra (feast) or sacrestia (communion wine). Historically Sagrantino was used primarily for making sweet passito wines, partially drying the grapes to yield a thick, syrupy wine with raisin and blueberry qualities, much like a Recioto della Valpolicella. Since the 1970s however, the wines have been made principally in a dry secco style, with typically bold extraction and complete fermentation.

Montefalco Sagrantino is a style of Italian wine made with 100% Sagrantino grapes in and around the comune of Montefalco in the Province of Perugia, Umbria. The wines gained DOC status in 1979 as part of the Montefalco DOC and were later separately elevated to DOCG status in 1992 after a renewal of interest from winemakers, particularly Arnaldo Caprai. There are two DOCG wines: Montefalco Sagrantino Secco, an oak-aged dry red wine ("secco" is Italian for "dry"), and the less common Montefalco Sagrantino Passito, a sweet, dessert red wine. For a long time, the Sagrantino grape variety was only used for making Montefalco Sagrantino Passito, the traditional wine of the area, or to fortify other Sangiovese-based wine, such as Montefalco Rosso. There are two DOCG styles made, a modern secco (dry) wine that makes up the majority of production, and a more traditional passito sweet dessert wine style.

Torgiano is a comune in the Province of Perugia in the Italian region Umbria, located about 10 km southeast of Perugia. Torgiano borders the following municipalities: Bastia Umbra, Bettona, Deruta, Perugia. It is one of I Borghi più belli d'Italia ("The most beautiful villages of Italy"). Probably founded by the Etruscans, Torgiano is situated on a hill overlooking the confluence of the Chiascio and Tiber rivers. In Roman times it was called Turris Amnium.

Torgiano is a comune in the Province of Perugia in the Italian region Umbria, located about 10 km southeast of Perugia. Torgiano borders the following municipalities: Bastia Umbra, Bettona, Deruta, Perugia. It is one of I Borghi più belli d'Italia ("The most beautiful villages of Italy"). Probably founded by the Etruscans, Torgiano is situated on a hill overlooking the confluence of the Chiascio and Tiber rivers. In Roman times it was called Turris Amnium.

Lambs reared in Abruzzo, Marche, Tuscany, Emilia-Romagna and Umbria, Italy

Roast pork loin

Cappelletti are ring-shaped stuffed pasta so called for the characteristic shape that resembles a hat (cappello in Italian). Compared to tortellini, they have a different shape, larger size, thicker dough and different filling. The origins of the recipe, very widespread on a territorial basis, are ancient, traditionally and historically linked to Emilia-Romagna and Marche. From these areas it then spread over the centuries, becoming a typical dish in various cities. Some recent sources specifically indicate the area in the Cesena-Ferrara-Reggio Emilia triangle as the place of origin, others report the Marche as a land where cappelletti are of ancient tradition. A first reference to this culinary preparation could perhaps be found linked to Ferrara, in a text dating back to 1556 by Cristoforo di Messisbugo, former cook of the Este court with Alfonso I d'Este, Duke of Ferrara, at the beginning of the 16th century. The traditional recipe for cappelletti includes, among the ingredients of the filling (batù) chicken, pork, veal or beef (as well as bacon and cotechino), Parmesan, eggs and nutmeg. For the puff pastry there are no particular differences compared to the one prepared for all the other types of filled pasta. In the Ferrara area we distinguish the caplìt, filled with meat and cheeses, to be consumed in broth, and the larger caplàz, with a pumpkin-based filling, to be eaten dry with meat sauce (ragù) or butter and sage.

Stewed offal from lamb or kid goat with artichokes

Stewed beans with pork rind

Lamb stew

Stewed lentils and sausage

Chickpea soup with pasta, meat, vegetables

Pagliata is a traditional Roman dish primarily using the intestine of a young calf (tripe). As it has only eaten milk, the resulting dish is similar to cheese in a sausage casing. It is usually plaited for serving.

Spit-roasted pigeon with a sauce made with pigeon offal, wine, herbs

Pappa al pomodoro is a thick Tuscan bread soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. It is usually made with stale or leftover bread, and can be served hot, room temperature, or chilled. The dish has ancient origins, although it was largely popularized by the 1911 publication of Il Giornalino di Gian Burrasca and by its television version, in which Rita Pavone sang the well-known song "Viva la pappa col pomodoro".

Pasta with truffles or truffle sauce, for example, strangozzi pasta

Spaghetti tossed with truffles, anchovies, garlic, olive oil

Penne alla vodka is a pasta dish of penne in vodka sauce: a tomato and cream sauce with some vodka, and sometimes small meats and vegetables such as sausage, pancetta or peas. Sometimes other pasta shapes are used. The alcohol is said to intensify and accentuate flavors in the dish, the alcohol would normally cook off as in most cooking and the dish would not necessarily contain any alcohol. It is usually topped with grated Parmesan cheese in amount as desired, as with ground pepper. The recipe became very popular in Italy and in the United States around the 1980s, when it was offered to discothèque customers. The recipe thus became an icon of the fashionable cuisine of the time, which preferred the use of cream in first courses. Penne alla vodka remains popular in Italian-American cuisine.

Columbidae is a bird family consisting of doves and pigeons. It is the only family in the order Columbiformes. These are stout-bodied birds with small heads, relatively short necks and slender bills that in some species feature fleshy ceres. They feed largely on plant matter, feeding on seeds , fruit (frugivory), and foliage (folivory).

Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and spitted or roasted traditionally over wood for at least eight hours, fat and skin still on. In some traditions, porchetta is stuffed with liver and wild fennel, although many versions do not involve stuffing. Porchetta is usually heavily salted and can be stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a prodotto agroalimentare tradizionale (PAT), one of a list of traditional Italian foods held to have cultural relevance. Although popular in the whole country, porchetta originated in central Italy, with Ariccia (in the province of Rome) being the town most closely associated with it. Elsewhere, it is considered a celebratory dish. Across Italy, porchetta is usually sold by pitchmen with their typically white-painted vans, especially during public displays or holidays, and it can be served in a panini. It is a common street food in Rome and Lazio served as a filling for pizza bianca (lit. 'white pizza'). It is also eaten as a meat dish in many households or as part of a picnic.

Lamb stew

Spicy stewed pork

Stewed beef, made with a tomato sauce and wine

Stuffed and roasted turkey, common during Christmas

Mixed fish stew with wine, olive oil, parsley, serve with bread

Trippa alla romana is a traditional dish of Roman cuisine. Once a popular dish among the poorest inhabitants of Rome, trippa alla romana has become a staple of Roman cuisine. It is part of quinto quarto , a type of cuisine born from poor, peasant kitchens. Each animal was divided into quarters (quarti); the first quarter (primo quarto) consisted of the best cuts and these went to the nobility. The second quarter was for the clergy. The third quarter (terzo quarto) was for the bourgeois (or merchant) class, and the fourth quarter was for soldiers. All that was leftover became quinto quarto and was distributed among the rest of the population, including the vaccinari (butchers).

Chianina, Romagnola and Marchigiana cows and bullocks reared in Abruzzo, Campania, Emilia-Romagna, Lazio, Marche, Molise, Tuscany and Umbria, Italy

Deep-fried flatbread, seasoned with sugar or salt

Cured pig cheek

Romanesco broccoli is in fact a cultivar of the cauliflower (Brassica oleracea var. botrytis), not broccoli (Brassica oleracea var. italica). It is one of two types of broccoflower. It is an edible flower bud of the species Brassica oleracea, which also includes regular broccoli and cauliflower. It is chartreuse in color and has a striking form that naturally approximates a fractal. Romanesco has a nutty flavor and a firmer texture than white cauliflower or broccoli when cooked. Romanesco superficially resembles a cauliflower, but it is chartreuse in color, with the form of a natural fractal. Nutritionally, romanesco is rich in vitamin C, vitamin K, dietary fiber, and carotenoids. The inflorescence (the bud) is self-similar in character, with the branched meristems making up a logarithmic spiral, giving a form approximating a natural fractal; each bud is composed of a series of smaller buds, all arranged in yet another logarithmic spiral. This self-similar pattern continues at smaller levels. The pattern is only an approximate fractal since the pattern eventually terminates when the feature size becomes sufficiently small. The number of spirals on the head of Romanesco broccoli is a Fibonacci number.

Carciofi alla giudìa is among the best-known dishes of Roman Jewish cuisine. The recipe is essentially a deep-fried artichoke, and originated in the Jewish community of Rome, giudìo being the term for Jew in the Romanesco language. The dish is a speciality of the Roman Ghetto, where it is served by Jewish restaurants in the springtime. It involves a two-step deep-frying technique. First, the artichokes are fried at a low temperature to soften them. Then, after their leaves are spread open, they are fried again at a higher temperature. This process results in artichokes with a golden color and crispy, flower-like leaves.

Deep-fried artichoke

Onion soup, though cipollata exists in many variations such as stewed or braised onions, onion jam, onions wrapped in pancetta, served as a side, with pasta, focaccia, savory pies, fish

Long, square-cut semolina pasta

Chickpea spread or puree, serve with bread, pasta, as a soup, with fish, seafood

Integrale, Semiperlato and Spezzato spelt grown in Perugia, Umbria, Italy

Cold spelt salad

Lentils (Lens culinaris Moench) grown in Umbria and Marche, Italy

Sweet bun filled with cream, may also contain dried fruit, serve with cappuccino

Olive all'ascolana, also known as olive ascolane ripiene, is an Italian antipasto of fried olives stuffed with meat. Olive all'ascolana was first created in Ascoli Piceno, in the Italian region of Marche, around 1800. The dish was created by private chefs to use leftover meat after parties or celebrations at wealthy estates. The dish is served as an appetizer at bars with aperitifs. It's also served at festivals in paper cones. In 2015, Mimi Sheraton named featured the dish in her book 1,000 Foods to Eat Before you Die.

Bread made with pecorino, pine nuts, walnuts, raisins

Panzanella or panmolle ( Italian: [pamˈmɔlle]) is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy.

Red skinned potato (Solanum Tuberosum L.) grown in Perugia, Umbria and Macerata, Marche, Italy

Pecorino toscano is a firm-textured ewe's milk cheese originating in the Tuscany region of Italy. Since 1996 it has enjoyed protected designation of origin (PDO) status. Pliny the Elder, in his major encyclopaedic work Naturalis Historia, describes several stages in the production of pecorino toscano, which he names as Lunense, apparently after the territory of Lunigiana. Other early names of the cheese include marzolino, after the month of March (marzo in Italian) in which production traditionally began.

The pizza di Pasqua , in some areas also called crescia di Pasqua, torta di Pasqua, torta al formaggio or crescia brusca, is a leavened savory cake typical of many areas of central Italy based on wheat flour, eggs, pecorino and Parmesan. Traditionally served at breakfast on Easter morning, or as an appetizer during Easter lunch, it is accompanied by blessed boiled eggs, ciauscolo and red wine or, again, served at the Easter Monday picnic. Having the same shape as panettone, the pizza di Pasqua with cheese is a typical product of the Marche region, but also Umbrian (where, as a traditional food product, it obtained the Prodotti agroalimentari tradizionali (PAT) recognition). There is also a sweet variant. The peculiarity of this product is its shape, given by the particular mold in which it is leavened and then baked in the oven: originally in earthenware, today in aluminum, it has a flared shape. The name pizza is here to be understood not in the recent meaning that has spread into Italian through the Neapolitan language, but in the original Medieval Latin meaning of 'focaccia', thus suggesting an ancient origin of the dish. The term piza in Medieval Latin is first attested in 966 in Naples and in 997 in Gaeta, and was also used to designate ceremonial food baked for Easter like the Easter pizzas. Similar preparations (pizza alla rustica, pizza di ricotta) can be found in cookery manuals from the early 19th century such as that of Vincenzo Agnoletti.

Raw and cured pig legs from Duroc, Landrace and Large White pigs, from Perugia, Umbria, Italy

Small minced pork sausages from Duroc, Landrace and Italian Large White pigs reared in Friuli-Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia-Romagna, Umbria, Tuscany, Marche, Abruzzo, Lazio and Molise, Italy

Sauce made with black truffles, anchovies, olive oil, garlic

Supplì are Italian snacks consisting of a ball of rice (generally risotto) with tomato sauce, typical of Roman cuisine. Some believe that they derive from the French croquettes and were introduced to Rome by the French troops of Napoleon at the beginning of the 19th century. The name is first attested in the 19th century, and is a corruption of the term en surprise, which is used in French cuisine for all types of croquettes or pieces of meat covered with breadcrumbs.

A truffle is the fruiting body of a subterranean ascomycete fungus, one of the species of the genus Tuber. More than one hundred other genera of fungi are classified as truffles including Geopora, Peziza, Choiromyces, and Leucangium. These genera belong to the class Pezizomycetes and the Pezizales order. Several truffle-like basidiomycetes are excluded from Pezizales, including Rhizopogon and Glomus. Truffles are ectomycorrhizal fungi, so they are found in close association with tree roots. Spore dispersal is accomplished through fungivores, animals that eat fungi. These fungi have ecological roles in nutrient cycling and drought tolerance. Some truffle species are prized as food. Edible truffles are used in Italian, French and other national haute cuisines. Truffles are cultivated and harvested from natural environments. The black truffle or black Périgord truffle , the second-most commercially valuable species, is named after the Périgord region in France. Black truffles associate with oaks, hazelnut, cherry, and other deciduous trees and are harvested in late autumn and winter. The genome sequence of the black truffle was published in March 2010.

Flatbread cooked on a testo, a cast iron plate or skillet

Extra virgin olive oil made from Leccino, Frantoio, Moraiolo, San Felice, Rajo and Dolce Agocia olives grown in Umbria, Italy