Restaurants in the province of Perugia

Perugia is the heart of Umbria, the only Italian region touching neither the sea nor a national border. The cooking comes from the land: pork, pulses, oil, and truffle that here is not a rare luxury.

What you eat here

• Black truffle from Norcia — in winter, grated over eggs, over strangozzi, over toast.
• Norcineria — the Italian word for pork butchery comes from Norcia: Prosciutto di Norcia IGP, capocollo, sausages, and the guanciale that holds up half the cooking.
• Lenticchia di Castelluccio di Norcia IGP, tiny, needing no soaking.
• Strangozzi and umbricelli, thick flour-and-water spaghetti, with truffle or goose ragù.
• Torta al testo, cooked on a stone disc and filled with cured meats or wild greens.
• Perugia chocolate and rocciata, a roll of apple, walnut and raisin.

The wine

Sagrantino di Montefalco DOCG is one of the most tannic reds in Italy, and as a *passito* it is sweet and very old. Around it: Torgiano, Grechetto and Trebbiano spoletino.

Opening hours change. The ones on the listings come from public sources and may be out of date. Where a restaurant confirms tables with us, the availability you see is the real one.