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Umbrian cuisine is the cuisine of the Italian region of Umbria. The cuisine of the region does not differ markedly from that of the neighboring regions (Tuscany, Marche and Lazio), having several dishes in common. It is a simple cuisine, based on the products of the Umbrian territory: pork, game, legumes, olive oil, truffles and wine.

Olive Oil
Umbrian oil does not enjoy a large production, but is renowned for its quality. As Umbria has no access to the sea and is surrounded by mountains, the climate is harsh, with hot summers and cold winters, and abundant rainfall. Because of this, the olives ripen slowly and the acidity level of the oil is kept low. The olive trees are located on the hillsides, where the soil is permeable, and olive trees with their green and silver color characterize the landscape of several Umbrian micro-regions, such as the Umbrian valley. The cultivated area is 27,000 hectares, producing an average of 90,000 quintals of extra virgin olive oil per year, processed by 250 mills. There are several excellent products, including Umbria PDO, produced in five areas of the region: Colli Assisi Spoleto, Colli Martani, Colli Amerini, Colli del Trasimeno, Colli Orvietani. Olive oil also has an important return on tourism, thanks to the numerous harvest festivals held in the region from October to November: one of the most important is "frantoi aperti" ("Open Mills") with gastronomic events, tastings, concerts and walks through the olive groves.