Umbria is an Italian region bordering Tuscany, Lazio and Le Marche. Often called the country’s green heart, it’s known for its medieval hill towns, dense forests and local cuisine, particularly foraged truffles and wines. Hilltop Perugia, the regional capital, is the site of medieval Palazzo dei Priori, housing the Galleria Nazionale dell’Umbria art museum. Pedestrianized Corso Vannucci is the focus of city life.  Food and wine are as much a part of Umbria’s charm as its scenery and history. 

Regional dishes are flavorful without being fussy or fancy. Umbria is known for its olive oil, salami & cured pork products, farro, lentils, grilled meats, game birds, chocolate and honey—and of course for Porchetta, Italy’s famous roast pork sandwich.  Fettuccine con la ricotta is a traditional Italian pasta dish originating from Umbria. The dish is made with a combination of fettuccine pasta, fresh ricotta, olive oil, heavy cream, grated Parmigiano-Reggiano, salt, and pepper. In order to prepare it, the ricotta is mixed with heavy cream, salt, pepper, olive oil, and some grated Parmigiano-Reggiano, and the creamy combination is then tossed with cooked fettuccine.    

Ragù d’agnello is a traditional Italian meat sauce originating from Umbria. It’s made with pieces of lamb, olive oil, garlic, rosemary, white wine, and tomato purée. The garlic and rosemary leaves are sautéed in olive oil, followed by lamb pieces, white wine, seasonings, and tomato purée.  Scafata is a traditional Italian stew originating from the region of Umbria. The dish is made with a combination of broad beans (fava beans), Swiss chard, tomatoes, white wine, olive oil, chili peppers, pancetta, carrots, onions, celery, and rosemary.