Umbrian panzanella is a simple and tasty summer dish, widespread throughout the region. It is made with stale unsalted bread, soaked and seasoned to taste: from the freshest version with tomatoes and cucumbers to richer variations. In the past, it was flavored with simple ingredients such as onions and mint.

Mainly found in the Perugia area, torta al testo takes its name from the Roman “testum,” a terracotta vessel used to bake bread under embers, now replaced by cast iron. It is made with a simple dough, often unleavened, but thick enough to be filled with cured meats, sausages, or vegetables.

Spelt is one of Umbria’s most representative products and, in summer, becomes a popular alternative to classic rice salads. Spelt salad is prepared with a few ingredients: tomatoes and arugula for a fresh and light version, or enriched with cheese or tuna for a more substantial and flavourful dish.

Lake Trasimeno bean salad is a fresh and balanced summer dish inspired by the flavours of the lake. The beans, boiled and seasoned, pair perfectly with the delicate taste of perch and an aromatic sauce, creating a simple yet delicious recipe, ideal served warm or cold.

Cannara onions, known for their distinctive flavour, are the star of a simple yet rich dish. Slowly cooked with vinegar and sugar, they develop a perfect balance between sweet and sour notes. They are ideal as an appetizer, side dish, or to enhance other summer recipes.

Bruschetta with summer black truffle is a simple yet refined appetizer typical of Umbrian tradition. The delicately flavoured truffle is used to prepare a tasty seasoning with oil and garlic, served on toasted bread. Also perfect as part of a trio of bruschettas.

On summer evenings, a porchetta sandwich is pure joy - especially when homemade! To achieve the perfect shape and texture, the pork is rolled and seasoned with salt, garlic, pepper, and fennel. Delicious served cold, it is perfect for summer dinners, picnics, and days out