Typical dish of Perugia
Umbricelli with goose ragù
Umbricelli with goose ragù are long strands of thick fresh pasta, rustic and slightly irregular, perfect for holding a rich, fragrant sauce. The ragù, made with goose meat slowly stewed with tomato, wine, and herbs, coats the pasta with a full, velvety texture. The flavor is intense yet balanced, with a subtle gamey note that evokes the Umbrian countryside. It is a hearty first course, often the centerpiece of Sunday lunches and festive tables.
Season: Autunno-Inverno€10–16
Why it matters
In Perugia, umbricelli represent homemade pasta at its finest, a symbol of Umbrian rural cooking. Pairing it with goose ragù recalls the old rural tradition of household animal rearing and recipes created to make use of every part of the animal. The dish reflects an identity-driven cuisine, simple yet deeply connected to the land.
Origin story
Umbricelli, also known as strangozzi in some parts of Umbria, have very ancient origins and began as a humble pasta made only with water and flour. Goose ragù developed in the countryside around Perugia, where geese were raised in farmyards and prepared for special occasions. Over time, this combination became one of the most representative dishes of the local culinary tradition.
Typical ingredients
umbricelli (pasta fresca acqua e farina)carne d’ocapassata di pomodorovino rossosedano, carota e cipolla
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