It is a course traditionally present on the Perugian table during the Easter morning and it is very linked to the custom of the city in addition to be very diffused in the whole region
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The pajata is a typical dish of the Perugian cooking, famous also in Latium, not much consumed except for the passionate either because of the long working or the not very digestibility
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From the time of diffusion of potato in the continent, happened between 18c. and 19c, forward, potato dumplings were declared as one of the most popular dishes on the tables
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Among the numerous cakes of the time, it is the only one which has remained attached to the tradition.
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It is the typical cake of Eastercharacterized by pink colour. Its sweetness and  chromatic brightness make of it a sweet and very spring
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Traditional cooking
Territory, seasons, feast days and memory

Traditional cooking has its roots in the territory whose is expression. When the land was still main mean of subsistence and the goods circulation was just the shop under ho
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Good food of Perugia
Good food of Perugia is that the ancient and traditional recipes of the city and its environs

Good food of Perugia Modern gastronomy goes toward two directions at the same time. From one side it expresses every kind of possible and conceivable novelty, matching aromas and flavours never juxtaposed before...
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