Typical dish of Perugia
Lamb coratella
Lamb coratella is a dish with a bold character: small pieces of liver, heart, and lung sautéed in a pan with golden onion, white wine, and aromatic herbs. Its color is deep and dark, dotted with the glossy sauce that coats the offal. On the palate it is savory, slightly mineral, but balanced by the sweetness of the onion. In Perugia it is enjoyed mainly as a hearty main course, often accompanied by rustic bread used to soak up the cooking juices.
Season: Primavera€10–16
Why it matters
In Perugia, coratella represents a cuisine of resourcefulness and rural tradition, where no part of the lamb was wasted. It is especially associated with the Easter period, when lamb appears on Umbrian tables as a symbol of celebration and renewal. In the city’s historic trattorias it remains an authentic expression of local gastronomic identity.
Origin story
The preparation originated in the rural kitchens of Umbria, where lamb offal was cooked immediately after slaughter to avoid waste. Over time the recipe was refined with the addition of white wine, bay leaf, and rosemary, while preserving its rustic soul. Even today it remains a classic of the springtime table in Perugia, passed down from family to family.
Typical ingredients
interiora di agnello (fegato, cuore, polmone)cipollavino biancorosmarinoolio extravergine d’oliva
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