The basis of the Umbrian gastronomic tradition is essentially simplistic, almost monastic, but is enriched by precious and genuine products.
In the course of the years, the region has not let its customs linked to the past disappear, but rather, has favoured the recuperation of the products and dishes that have formed the basis of eating habits since the Middle Ages: in the area of restoration, there has been a great rediscovery of typical flavours and produce, above all within those organisations in which the recalling of tradition is greater.Without doubt the leader amongst the most prized products is the truffle.
Umbria is also considered as one of the historical oil producing regions: cultivation dates back directly to the Etruscans, who were among the first people of Italy to practice olive cultivation.
Other products of importance are pork, potatoes, cheeses, lentils, homemade pasta and cakes.
Worthy of a mention apart are the vineyards which, thanks also to a favourable landscape and climate, have allowed, since ancient times, the production of high quality wines. The great variety in flavour and typology of the wines brings to the attention the strong diversification in production, largely concerning the areas of Trasimeno, Orvieto, Montefalco, Assisi and the Perugian hills.