Italian region
Umbria
Quick answer
Umbria, Italy's 'green heart', is known for black truffles, Norcia pork butchery, lentils from Castelluccio and strangozzi pasta.
Norcia's butchers were so renowned that 'norcineria' became the Italian word for pork butchery. Porchetta is common at markets.
Black truffles from Norcia and Spoleto are shaved over strangozzi, and Castelluccio lentils are protected by an IGP.
- Capital
- Perugia
- Signature dishes
- Strangozzi al tartufo, porchetta, lenticchie di Castelluccio
- Cheeses & cured meats
- Prosciutto di Norcia, Pecorino di Norcia
- Wines
- Sagrantino di Montefalco, Orvieto
Related
More italian food by region
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Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.
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Bruschetta al Pomodoro
Charred bread rubbed with garlic and piled with summer tomato.
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Prosciutto e Melone
Sweet melon, salty prosciutto di Parma, nothing else.
Next watch
Bella Como
Mahogany speedboat, Lake Como shimmering behind them, two Negronis sweating on the deck. Sally takes in the villas; Larry takes in the binoculars, scanning the far shore for one thing only — smoke off a sausage and peppers grill.
Quick answer
How do you make sausage, peppers and potatoes in one pan?
Use waxy potatoes cut into three-quarter-inch chunks and give them a 15-minute head start at 425°F before the peppers and sausage join them. Total roast time is about 45 minutes. Toss the potatoes in oil separately so they crisp rather than steam.