L’Umbria offers its residents and visiting tourists traditions also in the field of crafts and food-and-wine. L’Umbria has a simple, genuine cuisine. The olive trees provide an extra-virgin oil of controlled origin to enjoy with the saltless bread typical of the area or as a dressing; the many rivers are rich in trout, pike and perch.
Worth mentioning are the lentils of Castelluccio di Norcia, cheeses and ham, capocollo, pork sausages enriched with spices, and liver morsels that accompany a good roast.
Among the typical first courses are strascinati, umbricelli (rough hand-rolled spaghetti), while among the dishes, woodcocks Norcia-style and braised hare.
Among desserts we should recall torciglione, brustengolo, walnut maccheroni and pinoccate.
Terni cuisine in particular offers truffles, mushrooms, river crayfish, saltless wood-fired bread, ciriole (pasta like spaghetti but without eggs), gnocchi alla collescipolana (made in Collescipoli, a small village near Terni) cooked with a bean-and-sausage sauce, pampepato, a typical Christmas sweet, Amor Polenta, created in the 1800s precisely in honor of Saint Valentine, sweet and savory Easter breads, cereal soups and meat roasts, pizza al testo (a typical Umbrian flatbread filled with cooked greens, cheese, sausages or locally made cured meats).
These are dishes that can be enjoyed in farm stays, in taverns (some open only during festivals of historical reenactments in the villages), or in the very many food fairs held during the year (especially in summer), where each dish finds again its original seasonal place.
Wine production is of excellent quality; we recall the well-known Sagrantino di Montefalco with DOC designation.
Of very ancient tradition is the craftsmanship that represents an important economic, artistic and cultural aspect of the region. Mention should be made of the ceramics of Deruta, famous and exported all over the world, textile working and the art of wood carving.
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