Umbrian cuisine is based on tradition, featuring dishes that are not always ‘poor' or ‘common'. Not having been influenced to any great extent by nearby regions, the cuisine features mainly meat and locally grown crops, prepared both for great occasions and simple meals at home. It's a wholesome cuisine that doesn't require a great deal of elaboration and exalts the natural flavours of the wholesome main ingredients.
The roots of the culinary tradition come from Umbrian and Roman civilisation and frequently include legumes and cereals. It can be divided into three categories which more or less correspond to the cultural heritage areas the region is divided into. Pork and the production of cured meats, especially in the area around Norcia (from which the Italian word ‘norcino', or producer or seller of cured meats, comes) is very typical. Then there are the ‘noble' flavours that enhance the Umbrian cuisine, like truffles and fine extra-virgin olive oil. The latter being utterly indispensable in Umbrian cooking.