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Umbria

In many ways a more rustic version of Tuscany, spangled with historic hill towns such as Perugia, Assisi, Spoleto and Orvieto, famous for chocolate: look for cirioli or strangozzi with porcini, black truffles or wild asparagus, game dishes (especially cinghiale), cured meats from the norcineria and pampepato.

The name is derived from the Umbrii, the Italic tribe that inhabited the region in ancient times.

arvoltolo

fried bread

baffo

cured pork cheek

baggiana

broad bean soup

bastardone

salame from Norcia

biscio

pastry ring stuffed with greens and sausage

bocconcello

cheesy bread

brigoli

fat homemade spaghetti

brustico

lake fish grilled on reeds

cerase

cherries

ciaccia

puffy flat bread

ciauscolo

paté sausage

cicerchia

grass pea

cicerchiata

a ring of tiny doughnuts

cioccolata

chocolate

ciriole

thick square homemade spaghetti

coglioni di mulo

traditional Abruzzo salami

coppa

a spicy salame—or a cup

corallina

one of Rome's favourite salame

crescionda

three layer cake

crostini

appetizers on toast or bread (or croutons)

fagioli

beans, beans, beans and more beans

fave

broad beans

fegatini

chicken livers

fico

fig

fischioni

ridged pasta tubes

frascarelli

polenta like pasta

fregnacce

wide, flat pasta

frittelle

fritters

gallina

hen

imbrecciata

soup of grain and pulses

leccarda

spit-roasted over a drippings pan

lenticchie

lentils

lepre

hare

lumachelle

'little snails'

maccheroni

macaroni, and more

manfricoli

fat, flat homemade noodles

mazzafegato

'mad' liver sausage

milza

spleen

norcina

with cured meat

oca

goose

oliva

olive

padellaccia

herby fried pork parts

pagnotta di San Francesco

sweet bread with raisins

palle di nonno

'granddad's balls' salame

pampepato

fruit and nut cake

pane di Terni

the loaf of controversy

pane sciocco

'tasteless bread'

pappardelle

wide pasta ribbons

passito

straw wine, wine from dried grapes

persico

lake perch

pesche

soft cream-filled brioches

porchetta

herby slow roast pork

prosciutto

ham

rancetto

pancetta-based sauce

regina

big 'queen' carp

rocciata

central Italian strudel

roveja

wild pea

salame del re

jelly roll

scafata

spring vegetable stew

sedano

celery

strangozzi

thick square strands of egg pasta

strascinati

'drawn-out' pasta

strigoli

bladder campion leaves or homemade pasta worms

tartufo

truffle

tegamaccio

fish stew with tomatoes

torciglione

Christmas cake shaped like eel

torcolo

sweet bread ring

torta al testo

flat bread of Umbria

umbrichelli

'little earthworms'

ventresca

tuna (or pork) belly

vin santo

'holy wine' made from raisins

vitabbia

traveler's joy

zuccherini

sugar cookies

Text © Dana Facaros & Michael Pauls