Locally produced extra-virgin olive oil and truffles, both white and black, are the distinguish traits of Assisi’s local cuisine. Black truffles grow between November and March and their picking season goes from March to September peaking at the height of summer. Black truffles need to be cooked before eating and are usually grated on pasta or game dishes to enhance their flavour. They are very strong in taste and a tiny amount is sufficient. White truffles are even more valuable than black ones and can be consumed raw, slivers on bread or pasta. Their picking season is from October to December, but can found as late as January in frost free areas.
Assisi’s cuisine is based on simple earthy food prepared with olive oil. Meats, particularly from locally farmed animals, oven roasted or on charcoals are at the centre of most recipes: pork, lamb, poultry and game.
Homemade pasta is also typical of this area with rich sauces such as goose ragu as well as hare and truffles are often found on local menus.