Agnello arrosto: baby lamb with rosemary, sage, garlic and oil cooked to tender perfection in a covered roasting pan amid the dying embers after bread is baked in a wood oven.
Anguille alle brace: freshwater eels marinated in white wine, pepper and bay leaf and grilled.
Ciaramicola: eggs, lard, lemon rind and Alchermes (a spicy liqueur) go into this circular cake topped with candy-specked meringue.
Cipollata: onion soup with tomato, salt pork, basil and grated Parmigiano Reggiano.
Gobbi alla perugina: deep fried cardoons topped with meat and tomato sauce.
lepre alla cacciatora hare braised in red wine with sage, bay leaf and garlic.
Minestra di farro thick soup of spelt with onion, tomato, celery and grated pecorino.
Palombacci alla ghiotta: spit-roasted wood pigeons with an elaborate sauce of wine, lemon, vinegar, sage, garlic, rosemary, juniper berries and chicken livers
Spaghetti alla nursina: black truffles heated in olive oil with a hint of garlic and anchovy flavor this special pasta from Norcia.
Stringozzi al pomodoro: handmade noodles with tomatoes, black olives and garlic.
Tegamaccio: stew of freshwater fish--pike, carp, tench, eel--with garlic and peppers.
Torcolo: sponge cake with raisins and candied fruit, specialty of Perugia.
