Umbrian spaghetti with fresh black winter truffle warmed in extra virgin olive oil with garlic, glossy and intensely aromatic.

The Easter ring cake of Perugia, tinted red with Alchermes, crowned with crisp white meringue and colored sprinkles.

Faraona alla leccarda is an Umbrian celebration dish built around roasted guinea fowl and a concentrated sauce of poultry livers, white wine, herbs and the bird's cooking juices. The word leccarda also refers to the pan traditionally positioned to collect roasting drippings. Those juices explain the character of the preparation: the sauce is not a separate pâté placed beside the meat, but a savory extension of the roast.