In Umbria, food is direct. Seasonal. Close to the land.
We move through quiet borghi and back roads—into botteghe, cellars, and small kitchens—where truffles appear again and again, shaved, sliced, folded into simple dishes.
A local delicacies store in Spoleto, a picturesque hill town in Umbria
Wild mushrooms, gathered from nearby woods, caught my eye in the store window.
An animated salumiere at work, slicing and offering a taste.
Tartufi on display preserved, ready to travel beyond the season
Truffle sausage accompanies a tasting at Brizzarelli winery, near Montefalco—an Umbrian town known for Sagrantino wine.
In Rasiglia, the “village of springs,” water runs through stone channels beside tables of local foods.
In Narni, a hill town said to inspire Narnia, thick ribbons of fresh pasta al tartufo, finished with shaved truffle.