The culinary tradition of this province is characterized by old recipes that offer simplicity and taste; in particular, the kitchen Perugia is rooted in the cultivation of olive trees, grapes, the farms of pork and beef, not to mention the black truffles, typical of Umbria. Among the specialties we mention the fried bread, cake Easter cheese, bruschetta with new oil, pasta typical as umbricelli with various tomato sauces or mushrooms or asparagus. As regards the first dishes there are strangozzi or strangolapreti, a long pasta, served with various sauces especially meat. While, among the latter is used mainly pork and wild boar cooked with added flavors, and the lamb. Dishes of fish from Lake Trasimeno, are the Tegamaccio, a soup-like fish with various freshwater fish including perch, trout, carp and pike. For the sweet tooth there are the “pinoccate” made with pine nuts, the “torciglione” with raisins, nuts and dried figs, the “torchio”, a donut with raisins and candied fruit, chocolate kisses, the “strufoli”, carnival cakes coated with honey. Fine wines among which the Montefalco, Torgiano and Colli Perugini.