Umbria Recipes (32)

Browse our choice of traditional Italian recipes from the region of Umbria. Start with our latest suggestions below and look out for them if you are planning a vacation or visit to the cities of Perugia, Todi, Torgiano, Assisi etc.

Crescia, Umbria Easter Cheese Bread Recipe

Published in Umbria Recipes

Now available all year, crescia al formaggio belongs to the family of Easter cheese breads found across south Umbria, although we believe crescia is particular to Gubbio. It is similar to the piadina romagnola and other versions of regional focaccia found along the Via Flaminia as it links the Adriatic coast to Umbria passing through Le Marche. View the video below to see how the Gubbio version is a lot thicker than the familiar piadina.


500gr flour, 50g butter, 25g lard, 30 beer yeast, 150g grated parmigiano reggiano cheese, 50g fresh pecorino cheese, 1 glass of milk, 3 eggs, 1 spoon of sugar, salt and pepper to taste.

Last modified on 02 April 2015


Published in Umbria Recipes

This is a simple but satisfying cake to make at home and generally comes out really well. Make note of the above image as you bake! The ingredients are enough to feed 10 believe it or not.


600 gr. gran turco flour, water, 2 apples, 150 gr. sultanas, 150 gr. pine nuts, grated rind of half a lemon, 100 gr. sugar, tablespoon of anise seeds, walnuts, 12 glasses of olive oil.

Last modified on 08 January 2015

Rocciata di Assisi cake recipe

Published in Umbria Recipes

This fine winter pastry sweet was provided by the Ufficio Informazione in central Assisi. We have a list of 8 other delicious recipes which include: brustengolo, pinoccate, maccheroni con le noci, gobbi alla parmigiana, frittelle di gran turco, frascarelli, coratine dell'oca alla contadina and strangozzi all'arrabbiata. Our image of a rocciata was taken at Pasticceria Sensi in Via Fontebella, Assisi.   


250gr flour, 50gr sugar, 1.5 glasses of olive oil, pinch of salt, tepid water, 0.5kg apples, 100gr grape sultanas, 50gr pine nuts and the finely broken kernels.

Last modified on 07 January 2015

Pinoccata Christmas sweet recipe

Published in Umbria Recipes

"I would like some information for a recipe for Pignolata and Pignoccata". We think you must be referring to Pinoccata, the typical Christmas sweet of Perugia and Assisi. This very sweet sweet is sold in most of the shops and streets of the province of Perugia at Natale, often in lively colored wrapping. They make excellent last minute presents.


500gr sugar, 100gr water, 300gr pine nuts

Last modified on 18 December 2014

Umbrian Farro Soup recipe

Published in Umbria Recipes

Italian style soup recipe with farro, the 'wheat of the Roman Legions'. A slight variant of this dish (pictured) we ate deep in the Monte Subiaso near Assisi.


500 gr 'farro' (hard wheat that has been ground by hand), 1 glass extra virgin olive oil, 1 carrot diced, 1 rib celery diced, 1 onion, diced, 100 gr lean slice prosciutto, 1/2 glass tomato sauce, 5 leaves sage, rosemary, garlic.

Last modified on 25 April 2014

Spaghetti with Italian tuna recipe

Published in Umbria Recipes

Classic spaghetti pasta with tuna sauce recipe. Very easy.


150 g Italian tuna packed in extra virgin olive oil, 1 onion, finely chopped, 3 Tbsp oil, 300 gr stewed tomatoes, salt, pepper, dried red pepper, 500 gr spaghetti pasta

Last modified on 18 October 2013

Saint Valentine's Day pigeon recipe

Published in Umbria Recipes

This recipe forms part of a 'Saint Valentine's Day' meal kindly provided by the The Cordon Bleu School of Culinary Arts in Perugia.



2 pigeons, perfectly cleaned, 1 clove garlic, 1/2 onion, 4 Tbsp extra virgin olive oil, 2 fresh sage leaves, 2 sprigs rosemary, 1/2 glass white wine vinegar, 1 glass white wine, Rind of 1/2 a lemon, 100 gr chicken livers, 2 tspn capers, Salt, pepper.

Last modified on 06 February 2013

Saint Valentine's Day ricotta recipe

Published in Umbria Recipes

This recipe forms part of a 'Saint Valentine's Day' meal kindly provided by the The Cordon Bleu School of Culinary Arts in Perugia.



2 eggs, 100 gr flour, 100 gr sugar, 1/4 tsp baking soda For the filling: 350 gr fresh ricotta cheese, 200 gr powdered sugar, 70 gr bittersweet chocolate grated, 70 gr ground almonds, 70 gr candied fruit, 30 gr raisins, 1 vanilla bean split, 2 tspns maraschino cherry juice, 1 tbsp Alchermes liquor.

Last modified on 06 February 2013

Mushroom Frittata Recipe, the Spoleto way

Published in Umbria Recipes

Autumn is the perfect time to discard your summer weight watching diet and return to food for grown-ups.

We are talking 'pappardelle pasta in hare sauce', 'liver bruschetta', 'game' and so on, all prepared with genuine ingredients such salami, cheese and vegetables in season.

With this in mind, October and November means mushrooms,, one of the mostly popular ingredients in the Umbria cuisine.

Below is a typical savory recipe from Spoleto which also features eggs, tomatoes and pecorino cheese.

It is a very rich dish and could also be considered a main course.


800 gr. mushrooms, olive oil, clove of garlic, red tomatoes, 3 eggs, 100 gr. of pecorino cheese, broth, salt and red chilli pepper.

Last modified on 19 December 2012

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