Perugia
Gubbio
Many regard the cuisine of Umbria to be the best in Italy. The region is famous for its black truffles, superb olive oil, cheese and wine. Pork dishes, such as suckling pig, are common, and the quality of the hams, sausage and salami are unsurpassed. The town of Perugia is famous for its chocolate and wines from the region are remarkably inexpensive, given their high quality.Cooking in Umbria is varied: meat, fish, cereals, vegetables, spices, and herbs are equally important and combined with an enviable equilibrium, so it doesn't seem right to define this cooking as "poor." Perhaps "essential" is a better description with its proud and primitive disdain for any kind of sophistication. In Foligno, for example, delicious "minestroni" (soups) with a fresh vegetable base are made with egg pasta. Wild pigeons are served in the fall with a sauce made with oil, wine, vinegar, and herbs. In the local fairs stuffed "porchetta" is often served, young roasted pig served with a strong flavour of wild fennel. A favourite dish in Todi is sweet and sour ox tongue and at Cascia they prepare, with a very old recipe, veal with tartufo. In the towns around Lake Trasimeno the local fish is baked or braised, seasoned with fragrant herbs.
This is the land of the ancient Etruscans, and studies of frescoes in the ancient tombs show that the locals eat in a manner very similar to that of their ancestors.
Reference; Click right & open link in new tab :http://www.casteldifiori.com/html_CDF/umbrian%20ciusine.eng.htm
