The Cuisine of Umbria

Umbrian cooking is hearty and filling. Anchovies, olives, artichokes and capers are the primary ingredients, along with pork, pigeon and an assortment of wild game.

Umbrian cooks use ancient spit-roasting techniques to cook game. A local wood pigeon or other game bird is turned slowly on the spit while being brushed with la ghiotta, a traditional game marinade made of red wine, olive oil, pancetta, capers, vinegar, olives, anchovies, onion, garlic, juniper berries or cloves, sage leaves and lemon juice - a recipe that has remained unchanged for hundreds of years.