The Apennine foothills bring game of all kinds to the tables, from wild boar to birds; mushrooms and a robust black truffle, which grows around Norcia and pairs well with the generous reds of the territory (Sagrantino di Montefalco, Rosso Torgiano…).
The restaurants of Perugia and the medieval towns that dot the hills offer typical dishes such as gnocchi (excellent those made from Colfiorito potatoes), farro soups, lentil veloutés produced on the plateaus of the Sibillini Mountains, enriched with precious extra virgin olive oil. Also exquisite are pastas seasoned with saffron grown in the Cascia area. The cured meats produced in Norcia, such as ham and the thousand types of small sausages, are savory and unmistakable. Meanwhile, the clear waters of the Nerina Valley offer trout and river crayfish, and Lake Trasimeno a delicate perch fish.
Good dining addresses among many are: Antica Trattoria San Lorenzo and Civico 25, in Perugia; La Buca di San Francesco, in Assisi; La Mulinella, in Todi; Sabatini and Il Tartufo, in Spoleto; Dal Francese and Beccofino, in Norcia; I Sette Consoli, in Orvieto; L’Alchimista and Villa Pambuffetti, in Montefalco; La Piazzetta, in Terni.
