Other names: Poltriccia, Frittella or Fregnaccia (Lake Trasimeno), Brustengo (Gubbio), Tortuccia (Orvietano)
Classification: PAT
Category: pancake
Area: Lake Trasimeno; Gubbio, Orvieto
Periodicity: available all the year
How: it is a fried pancake obtained from a paste made of extravirgin olive oil, water, salt or sugar
Use: starter or dessert

Classification: PAT
Category: cake
Area: province of Perugia
Periodicity: autumn
How: cake made by corn flour, water, chopped apples, raisins, pine nuts, lemon peel, sugar, nuts aolive oil and aniseed (or Mystras liquor)
Use: dessert

Classification: PAT
Category: pancakes
Production area: regional
Periodicity: Carnival
How: pancakes obtained from a mixture of eggs, sugar, extra virgin olive oil, lemon zest and the orange one, yeast, Mystras
Use: dessert

Classification: PAT
Category: focaccia bread
Production area: regional
Periodicity: all the year
How: wheat flour, eggs, Pecorino cheese, Pecorino Romano cheese, Grana Padano or Parmesan cheese, extra virgin olive oil, salt, yeast
Use: as appetizer or as a main dish

Classification: PAT
Category: savory pie
Production area: regional
Seasonality: Easter
How: dough made of flour, lard, olive oil, yeast, warm water, milk, Pecorino Romano cheese, grated Parmesan cheese, chopped Swiss cheese, eggs, pepper, salt
Use: appetizer or main dish

Classification: PAT
Category: cake
Production area: the province of Perugia
Periodicity: Easter
How: cake made from a dough of wheat flour, whole eggs, sugar, lard or butter, alchermes, rum, yeast, cornstarch, baking soda. It is covered with a glaze of egg whites whipped with the sugar and by a cascade of colored candies
Use: dessert

Other names Crescia con i ciccioli, Cresciole di ciccioli, Torta n'chi cicc'li, Pizza con i siccioli, Pizza coi sfrizzoli, Torta con i friccioli
Category: buns
Production area: regional
Periodicity: all the year, traditionally produced in the time of the pig slaughter
How: savory ones are little baked cakes, made of flour, eggs, yeast, Parmesan or Pecorino cheese, olive oil, salt, pork pieces. The sweet variety, instead, has flour, milk, oil, warm water, egg, sugar, lard, candied raisins, cinnamon or nutmeg, pine nuts and pieces of pork
Use: desserts or bun

Classification: PAT
Category: cake
Production area: Spoleto
Periodicity: Carnival
How: it's a cake made of three layers. The first consists of macaroons and flour, the second of pudding, the third of chocolate
Use: dessert. Long time ago, it as made also with savory ingredients

Classification: PAT
Category: biscuits
Production area: the province of Perugia
Periodicity: All Souls' Day
How: oval-shaped biscuits, created with sweet and bitter almonds, egg whites, sugar, grated lemon peel
Use: dessert

Classification: PAT
Category: biscuits
Production area: regional
Periodicity: October and November
How: cookies composed of flour, white wine, aniseed; it could be enriched with raisins, olive oil, yeast and orange peel
Use: dessert

Classification: PAT
Category: pastry
Production area: Massa Martana, Todi, Acquasparta
Periodicity: Christmas
How: crispy mixture of nuts, egg white, honey and sugar (optional), set on wafers and covered with laurel leaves
Use: dessert

Classification: PAT
Category: biscuits
Production area: Perugia
Season: from November to Christmas
How: the outside is made of sugar, egg whites, gelatin; the interior is made of sweet and bitter almonds, sugar or honey, cocoa, cinnamon, vanilla, grated lemon peel, egg white, wafers
Use: dessert

Classification: PAT
Category: pastry
Production area: Deruta, Torgiano
Periodicity: Christmas
How: round-shaped pastries made of breadcrumbs, walnuts, cinnamon, honey, orange zest, pine nuts (optional)
Use: dessert

Classification: PAT
Category: pastry
Production area: Terni
Periodicity: Christmas
How:round-shaped pastry consisting of nuts, raisins, cocoa, honey, almonds, hazelnuts, cooked must, candied fruit, pine nuts, lemon, pepper, anise or dry Marsala wine, coffee, cinnamon, cloves (optional), very little flour (required only if the mixture is too liquid), a little sugar, jam (optional)
Use: dessert

Classification: PAT
Category: bun
Production area: Perugia, Corciano, Torgiano, Deruta, Bettona, Bastia Umbra, Cannara, Assisi, Bevagna, Spello, Foligno, Montefalco, Trevi
Periodicity: autumn-spring, in particular for the All Souls' Day
How: small loaf composed of flour, water, salt, nuts, chopped Emmenthal cheese (optional), grated Parmesan cheese, grated Pecorino, pepper, baking powder, lard, raisins (optional)
Use: appetizer

Classification: PAT
Category: pastry
Production area: Foligno
Periodicity: during the harvest
How: the product looks like a loaf of bread, but it is composed of wheat flour, eggs (optional), salt, sugar (optional), water, vegetable fat, yeast, spices, wine, anise, raisins
Use: dessert

Classification: PAT
Category: Fresh pasta
Production area: regional
Periodicity: all the year
How: short cylindrical pasta with a rough surface, made with breadcrumbs, parmesan cheese, egg, nutmeg, grated lemon, salt
Use: traditionally eaten is soup, it's widespread also in the dry variant

Classification: PAT
Category: pastry
Production area: Perugia
Periodicity: Christmas
How: lozenges made of pine nuts, flour and lemon peel, they can be white with vanilla or black with chocolate
Use: dessert

Classification: PAT
Category: biscuits
Production area: regional
Periodicity: Christmas
How: round-shaped biscuits composed of ground almonds and sugar that, in equal parts, are mixed with egg whites. The pine nuts, whole or chopped, are handed out on the surface of each cookie
Use: dessert

Other names: Rocciata (Assisi, Foligno, Bastia Umbra, Bettona, Cannara, Bevagna, Serravalle di Chienti, Nocera Umbra, Spello), Attorta/'ntorta (around Folign's mountain, Assisi, Spello, Trevi, Campello sul Clitunno) Tortella (Amelia, Terni and Narni)
Classification: PAT
Category: pastry
Production area: Assisi, Foligno, Nocera Umbra, Spello, Bastia Umbra, Bettona, Cannara, Bevagna, Serravalle di Chienti, Spoleto, Terni, Amelia, Narni
Periodicity: from late autumn to late winter, produced especially for the Festivities of All Saints' Day and All Souls' Day
How: snake-shaped pastry in which apples, figs, jam, nuts, raisins, pine nuts, almonds, cocoa, cinnamon, lemon and vanilla are enclosed by a puff of flour, salt, water and eggs. In the variant called Attorta there are diced apples, sugar, cocoa and/or grated dark chocolate, grated lemon zest, nuts, rum or alchermes, olive oil. Sometimes they add pine nuts, chopped macaroons, candied fruit, dried figs, mustaccioli or colored sprinkles, for decoration
Use: dessert

Classification: PAT
Category: bread
Production area: Strettura
Periodicity: all the year
How: bread made from ancient varieties of cereals, spring water and yeast, cooked in wood-burning ovens
Use: bread

Classification: PAT
Category: pancakes
Production area: regional
Periodicity: Carnival
How: round-shaped pancakes made with flour, eggs, anisette, rum, grated lemon peel, seed oil or olive oil and yeast, which are cooked in pork lard. They are consumed with honey and/or alchermes
Use: dessert

Classification: PAT
Category: Pastry
Production area: the province of Perugia
Periodicity: Christmas
How: snake-shaped made from almond flour, brandy or rum, eggs, flour, lemon zest. It is decorated with candied fruit, almonds, coffee beans
Use: dessert

Classification: PAT
Category: cake
Production area: Perugia
Periodicity: January 29, Patron Saint's Festival
How: sweet donut composed of flour, warm water, yeast, sugar, olive oil, butter, raisins, candied citron, anise seeds, pine nuts, lemon peel, salt. The surface is brushed with egg yolk
Use: dessert

Classification: PAT
Category: focaccia bread
Production area: regional
Periodicity: all the year, traditionally prepared during the harvest
How: focaccia bread made of flour, baking soda, salt and water. It is cooked on a special disc called testo
Use: bread, appetizer or main dish

Classification: PAT
Category: biscuits
Production area: regional
Periodicity: Christmas
How: biscuits with almonds, sugar, eggs, margarine, flour, baking powder and Vin Santo
Use: dessert

Other names: Bringoli, Brigonzoli (Lisciano Niccone), Biche (Ficulle), Ciriole, Manfricoli (Orvieto), Anguillette or Pici (Castiglione del Lago, Panicale, Città di Castello), Stringozzi (Spoleto), Strangozzi (Terni)
Classification: PAT
Category: fresh pasta
Production area: regional
Seasonality: all the year
How: big spaghetti made by hand, with flour and water
Use: pasta with meat sauce