Umbria is a nature lover’s place to be. The region borders Tuscany, Lazio and Marche, which leaves the region land-locked with no coastline. But the mountains and hills of Umbria have charms unique to the region, and the lakes, streams and rivers mean there is plenty of water around as well.
Often called the country’s green heart, Umbria known for its medieval hill towns like Perugia, Assisi, and Spoleto among others. Dense forests mean local cuisine often includes foraged mushrooms and truffles. Perugia is the regional capital, home to the 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. The world-famous cured pork from Norcia is appreciated throughout the region and for export. Umbrian dishes lean towards full flavor and minimum fuss: local olive oil, salami, farro, lentils, grilled meats, game birds, chocolate and honey are often featured on menus. Fettuccine con la ricotta is one traditional Italian pasta dish originating from Umbria, 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. Fettucine alla Nurcina (not to be confused with Norcina) is a delicious pasta with anchovies, black truffles and garlic. Ragù d’Agnello is a traditional Italian meat sauce with its origins in 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.