Bread and Pasta
Bruschette, poor dish born in the olive presses during the milling period to taste the new extra-virgin olive oil enriched with mashed broad beans and wild fennel, beans, tomato, or truffle sauce.
Easter pizze or cakes, sort of salty cakes with cheese to eat with cold cuts or sweet cakes to eat with chocolate.
Lumachelle, small snail-shaped bakery products with small pieces of bacon to taste (like anise cakes and maritozzi) with a glass of wine.
Among the various kinds of pasta: ombrichelli, sort of big handmade spaghetti flavored with goose meat sauce and liver or with garlic; pappardelle with hare meat sauce, fettuccine with wild boar sauce, ravioli with spinach and ricotta, tagliolini in tench broth.
Among the focacce: torta sotto l'foco with sausages and turnips; tortucce, that is big pancakes based on bread dough. In the towns of the Upper Orvietano, at the border with Tuscany, we also find the so-called pici, acqua cotta, and zuppe.
