Autumn in Umbria carries the scent of wood burning in fireplaces, damp earth, and, above all, the most precious extract of our region: freshly pressed extra virgin olive oil. From October 17 to November 15, 2026, the most anticipated event of the year for foodies and slow-tourism enthusiasts returns: Frantoi Aperti (Open Olive Mills), now in its extraordinary 29th edition.

For five consecutive weekends, the “Green Heart of Italy” transforms into a region-wide stage where new olive oil is the absolute protagonist. If you are looking for an authentic experience that combines nature, culture, and, of course, great food, this is the culinary itinerary for you.

What is Frantoi Aperti and Why You Shouldn’t Miss It

Frantoi Aperti is not just a food festival; it is a true celebration of Umbrian olive oil culture. Participating olive mills open their doors to showcase the fascinating process of olive pressing live—an ancient ritual that today blends with modern technology to guarantee unparalleled quality: Umbria DOP Olive Oil.

During the event, the region’s medieval villages come alive with artisan markets, open-air concerts, art exhibitions, and free shuttle buses connecting historic squares directly to the olive mills in the surrounding countryside.

Experiences to Enjoy in the 2026 Edition

This year’s edition strongly focuses on creating a deep connection between the territory and the visitor through unique activities:

• Olio Trekking: Guided walking or e-bike tours through centuries-old olive groves to discover the landscapes of the Assisi-Spoleto olive hillside, a candidate for UNESCO World Heritage status.
• Music in the Mills: Folk, jazz, and acoustic concerts performed directly inside the production areas, amidst the sound of the machinery and the aroma of fresh olive must.
• “Pranzi nei Frantoi” (Lunch in the Mills): Exclusive dining events led by local chefs presenting menus entirely designed to enhance the aromatic nuances of the freshly extracted oil.

From Tree to Table: New Olive Oil in Umbrian Cuisine

For us at ricetteumbre.com, new olive oil is not a simple condiment, but a fundamental ingredient. Umbrian oil, characterized by the Moraiolo, Frantoio, and Leccino varieties, features a bright green color when freshly pressed, a clean scent of fresh olives and cut grass, and that typically pungent, bitter taste that proves its extremely high concentration of polyphenols (natural antioxidants).

How can you best enjoy it during the event? Tradition never lies:

1. The Umbrian Bruschetta: The most authentic way to try it. A slice of unsalted Umbrian bread, grilled over embers, lightly rubbed with a clove of garlic, and drenched in raw new olive oil.
2. Over Legume Soups: A drizzle of raw oil on top of a hot soup made with Fagiolina del Trasimeno (Trasimeno bean) or Castelluccio di Norcia lentils transforms a humble dish into a kingly masterpiece.
3. On Grilled Meat: Whether it is pork ribs or a beef tagliata, the sharp aroma of Moraiolo oil enhances the juiciness of the meat like no other ingredient can.

How to Attend Frantoi Aperti 2026

Attending is very simple. Just choose one of the weekends between October 17 and November 15, check the official schedule on the Frantoi Aperti website, and start your journey. Most events in the villages offer free admission, while advanced booking is highly recommended for guided tastings, trekking tours, and special lunches.

Pack your bags (and leave some room in the trunk for a few tins of new olive oil): autumn in Umbria awaits you with all its warmth and unmistakable flavors.

L'articolo Frantoi Aperti 2026: Umbria Celebrates its “Green Gold” Amidst Historic Villages, Tastings, and Traditions proviene da Ricette Umbre.

1 – 6 e 8 – 13 september 2026 Cannara (PG) 44^th edition

In just a few days, the charming village of Cannara will once again come alive for one of Umbria’s most anticipated food events. From September 1-6 and September 8-13, 2026, the 44th edition of the Cannara Onion Festival (Festa della Cipolla di Cannara) will celebrate the area’s most iconic agricultural product and one of the region’s most beloved gastronomic treasures.

The Queen of Umbrian Cuisine

In Cannara, the onion is much more than an ingredient. It is a symbol of local identity and tradition. According to the festival organizers, the event represents the culmination of months of work that begins in the fields at the end of winter and continues throughout the summer, showcasing the strong connection between agriculture, territory and culinary culture.

The famous Cannara onion will take center stage in dozens of recipes prepared according to traditional methods and reimagined with modern creativity. From appetizers and pasta dishes to pizzas and even desserts, visitors will have the opportunity to discover the remarkable versatility of this exceptional local product.

Six Food Stands, Endless Culinary Discoveries

This year’s festival will once again feature six historic food stands: Al Cortile Antico, El Cipollaro, Il Giardino Fiorito, Il Rifugio del Cacciatore, La Locanda del Curato, and La Taverna del Castello. Each stand will offer its own menu dedicated to the Cannara onion, providing visitors with a unique gastronomic experience and a variety of traditional and innovative dishes.

Their mission is simple: to celebrate an extraordinary local ingredient through recipes that combine culinary heritage, creativity and high-quality regional products.

More Than Food: Entertainment, Markets and Live Cooking Shows

The Cannara Onion Festival is much more than a food event. Throughout the twelve days, the village will host a rich program of entertainment, including concerts, performances, family activities, workshops, outdoor experiences and live cooking demonstrations dedicated to the famous onion.

Particularly noteworthy are the show-cooking sessions led by chefs and culinary professionals, who will demonstrate how the Cannara onion can be transformed into dishes ranging from traditional country recipes to fine dining creations and even sophisticated pastries.

A Festival That Reflects the Soul of Cannara

On the official festival website, Festival President Roberto Damaschi describes the event as a true community celebration, made possible by the dedication of a large network of volunteers who contribute their time and passion each year. Alongside the food offerings, visitors can enjoy cultural events, sports activities and entertainment that transform Cannara into one of Umbria’s liveliest destinations during late summer.

An Unmissable Umbrian Experience

For lovers of authentic cuisine, traditional festivals and local products, the Cannara Onion Festival is an event not to be missed. It offers twelve days dedicated to flavor, hospitality and the preservation of one of Umbria’s most treasured agricultural products.

With its inviting aromas, centuries-old recipes and vibrant atmosphere, Cannara is ready once again to welcome thousands of visitors and pay tribute to its undisputed queen: the Cannara onion.

[Source: https://festadellacipolla.com/]

L'articolo Cannara Onion Festival 2026: Twelve Days of Flavors, Tradition and Community in the Heart of Umbria proviene da Ricette Umbre.

28 august– 6 september2026 Palazzo di Assisi (PG) 7ª edition

There’s a scent in Umbria that’s enough to signal the end of summer: the aroma of arvoltolo sizzling on the griddle, stuffed with cured meats, cheeses, or jam, as the first lights of evening come on in the streets of a small village. In Palazzo di Assisi, this scent has a specific name and a regular spot on the calendar: the Festival of Stuffed Arvoltolo and Umbrian Charcuterie, organized by the Palatium Association.

Launched in 2018 thanks to the creativity—and sweet tooth—of the association’s volunteers, the festival has become, in just a few years, one of the most anticipated culinary events in the Assisi area. This year marks its seventh edition, scheduled for August 28 through September 6, 2026, cementing its status as one of the region’s most beloved village festivals.

But what is it, really, l’arvoltolo?

Those who aren’t from Umbria wonder about it right away, while those who are nod in agreement with a smile: the arvoltolo is the quintessential snack of this region—a disc of dough baked on a testo or griddle that evokes the scent of home, village kitchens, and childhood memories. At the Palazzo di Assisi festival, it’s not limited to the classic versions—salted or sugared, timeless favorites—but comes in ten different fillings, ranging from traditional cured meats and Umbrian cheeses to more creative combinations, designed to satisfy every palate.

The name itself, “arvoltolo,” describes the action involved in making it: the dough is rolled out and flipped over on the sizzling griddle until it puffs up slightly, ready to be filled with any kind of filling, whether sweet or savory.

Not Just Arvoltoli: A Well-Rounded Festival Cuisine

Centered around the queen of the evening, the festival features a full menu that changes night after night, staying true to Umbrian rural tradition:

• Appetizers featuring local cured meats and charcuterie
• Traditional first courses
• Grilled main courses
• “Torte al testo,” baked according to tradition
• Traditional desserts to round out the evening

Starting at 7:30 p.m., the event’s cocktail bar also opens, designed for those who want to start the evening with an aperitif before sitting down to dinner.

Music, orchestras, and evenings under the stars

A true Umbrian festival isn’t just about food—it’s also about good company, music, and dancing. Every evening, the program features live bands, live music, and entertainment, with the ever-present A Pub keeping the atmosphere lively until late.

A perfect opportunity to discover (or rediscover) one of Umbria’s most authentic flavors, in a village that transforms into one big outdoor dining table for ten days.

L'articolo Stuffed Arvoltolo and Umbrian Charcuterie: The Palazzo di Assisi Festival Returns for Its 7th Edition proviene da Ricette Umbre.

The latest version of the RicetteUmbre app offers new, interesting, and useful features, including the ability to manage a shopping list and set the app’s language to either Italian or English.

Shopping list

Version 1.3.0 of the app lets you create a shopping list directly from the ingredients in the recipes.

When you add a recipe to your favorites list, the app will ask if you want to add the ingredients for that recipe to your shopping list.

Once you’ve added the first ingredients to your shopping list, the shopping cart next to the name “RicetteUmbre” will show you the number of ingredients it contains.

By clicking on the shopping cart, you can access your shopping list and remove one or more ingredients if you wish.

Language

Another feature added in version 1.3.0 of the app—for both iOS and Android—is the ability to set the app’s language by choosing between Italian and English.

You can make this selection using the flag icon next to the “RicetteUmbre” title.

Since the app opens in the default language, this feature allows you to switch to an alternative language. You can change the language at any time.

Changing the language affects both the app interface and its content.

Download version 1.3.0 of the iOS app for both iPhone and iPad

Download version 1.3.0 of the app for Android devices

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If you love Umbrian food and want an authentic evening on the shores of Lake Trasimeno, Stramaialata is the event for you. Every year, in the small village of Piana, a hamlet of Castiglione del Lago (PG), one of Umbria’s most beloved food festivals takes center stage: the Sagra del mangiar bene… come una volta (“Festival of eating well… like in the old days”), dedicated to the undisputed king of regional cuisine — the pig.

What is Stramaialata?

Founded in 2009, Stramaialata has grown year after year into a landmark event for lovers of Umbrian culinary tradition. The name says it all: an all-out celebration of pork, prepared with the age-old wisdom of the local farming culture.

The pork at the heart of the festival doesn’t come from far away — it is strictly locally sourced and zero-kilometre, raised on farms around the Trasimeno area. A choice that makes a real difference on the plate — and you can taste it.

But Stramaialata is more than food. It’s live music, dancing, and entertainment, and above all the warm hospitality of the people of Piana, who roll up their sleeves every year — young and old alike — to give visitors unforgettable evenings. Even the ride from the car park to the festival grounds is part of the fun: the Stra-navetta shuttle, driven by people dressed as pigs, whisks you over to the beat of the famous Ballo del maiale (the Pig Dance).

The menu: a journey through Umbrian charcuterie

The food stalls open every evening at 7:30 pm. The menu is a love letter to Umbrian tradition, with a few local highlights thrown in.

Starters

• Prosciutto and melon

First courses

• Pici al sugo d’anatra — the most Umbrian pasta shape there is, tossed in a rustic duck ragù
• Rigatoni al sugo di maiale — the festival’s star ingredient arrives right from the first course

Second courses

• Pork steak
• Sausages
• Spit-roasted pork
• Lamb chops scottadito-style

The signature dishes (not to be missed)

STRAMAIALATA — The festival’s emblematic plate: le sette meraviglie del maiale (“the seven wonders of the pig”) — sausages, ribs, spit-roasted pork, coppa, pancetta, steak, and liver skewers. One dish, a century’s worth of flavour.

LO STINCONE — A jumbo pork shank for three. Perfect for anyone who doesn’t want to choose between company and abundance.

BISTECCONE CON PATATE FRITTE — A generous cut with ribs and pancetta, designed for two. The definitive answer to hunger.

Side dishes

• Fried potatoes
• Tomato and cucumber salad
• Fagiolina del Trasimeno — a Slow Food presidium, a local bean you rarely find elsewhere

Fruit and dessert

• Watermelon
• Tozzetti and Vinsanto — a classic Umbrian pairing
• Trasimeno strawberries with lemon

Wines

All wines come from the territory: Cantina del Trasimeno and Cantina Madrevite pour local labels including Baccio, Corniolo, Glanio, and the Bisbetica Rosé. There are also craft beers from Lake Trasimeno: Principe Trasimeno, Annibale, Dannata, and Porsenna.

Evening programme

Food stalls open at 7:30 pm. Every night from around 9:30–10:00 pm, live orchestras and bands take the stage:

How to get there

Stramaialata is held at Via Paganico 3, Piana – Castiglione del Lago (PG), steps from Lake Trasimeno. Easily reachable from Perugia, Cortona, and the Val di Chiana.

To book a table (recommended, especially on weekends):

• +39 338 5692742 — Manfredo
• +39 393 9048751
• sagradelmangiarbene@gmail.com

For information about the market stalls: Patrizia at +39 393 1841217.

Why it’s worth the trip

Stramaialata is no ordinary food festival. It is a living piece of gastronomic culture — a chance to meet a community that still believes in the value of handmade food and local ingredients. From the Fagiolina del Trasimeno to the wines of nearby cellars, from zero-kilometre pork slow-roasted on a spit to vintage desserts like tozzetti and Vinsanto — every dish tells a story about the real Umbria: the Umbria of hills and lakes, far from the beaten tourist track.

If you’re in Umbria between August 4 and 9, put it in your diary. And arrive hungry.

L'articolo Stramaialata: the Trasimeno pork festival you can’t miss proviene da Ricette Umbre.

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You can browse all the traditional Umbrian recipes.

You can save your favourite dishes and view them even without an internet connection — perfect when you’re in the kitchen and don’t want to waste time reloading pages.

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L'articolo RicetteUmbre is now available as an app for iPhone, iPad and Android! proviene da Ricette Umbre.

If there is a place where Umbrian cuisine tells the story of its land, that place is Fontignano. Every year, at the end of July, this charming village on the outskirts of Perugia comes alive for one of the region’s most beloved and long-standing food festivals: Fontignano a Tavola.

Now in its 41st edition, the festival is the perfect stage to rediscover ancient flavors. Local home cooks guard secret recipes passed down through generations, ready to delight the palates of residents and tourists alike.

But what are the must-try dishes that make this festival an unmissable event for food lovers? Let’s find out together.

The Highlights of Fontignano’s Culinary Tradition

The menu at Fontignano a Tavola is a celebration of peasant cuisine, rich in simple yet flavorful ingredients. Here are the specialties you cannot miss:

• L’’Mbrecciata Fontignanese: A traditional legume and grain soup. Hearty, comforting, and prepared according to the original recipe that highlights its wholesome nature.
• Umbricelli al Sugo d’Oca: The ultimate Umbrian fresh pasta (made simply with water and flour). Thick and rough, it is perfect for holding a rich and savory goose meat sauce.
• Cipolle Fritte: A true festival staple. Golden, crispy on the outside, and sweet on the inside, these fried onions are the most requested side dish of the ten-day event.
• Il Torcolo: The traditional ring-shaped Umbrian cake that beautifully ends every meal. It is best enjoyed when dipped into local Vin Santo.

More Than Just Food: Art and Heritage

Attending Fontignano a Tavola is not just about eating well. It is also the perfect opportunity for a day trip. Fontignano is deeply tied to the famous Renaissance master Il Perugino (Pietro Vannucci), who spent his final years here. Today, you can visit his tomb inside the Church of the Annunziata.

Reaching the festival from Perugia or the nearby Lake Trasimeno area is incredibly easy, making it the ideal summer evening destination for relaxation, culture, and excellent Umbrian food.

If you are looking for the true flavors of Umbria this summer, Fontignano awaits you with open arms and fully set tables!

L'articolo Fontignano a Tavola: Authentic Flavors and Tradition in Perugino’s Village proviene da Ricette Umbre.

What Is Umbrichello?

For anyone not yet fully adopted by Umbria, umbrichello is a handmade fresh pasta shape, similar in texture to chitarra spaghetti but thicker and rougher, made using only water and flour and hand-pulled into that irregular, slightly rough strand that holds sauce beautifully. It’s a humble dish by origin but rich in flavor, and this rustic simplicity is exactly what the festival celebrates: no elaborate plates, just handmade tradition passed down through generations.

The Outdoor Dinner Program

For all four evenings — Thursday the 16th, Friday the 17th, Saturday the 18th, and Sunday the 19th of July — the outdoor dinner will be running, with a menu that’s a real tour of typical Umbrian dishes:

• Umbrichelli (naturally, the absolute star)
• Grilled sausage
• Guinea fowl
• Pork steak
• Dessert and house wine

All served in the unmistakable atmosphere of an Italian village festival: long outdoor tables, paper tablecloths, and the smell of the grill mixing with hours-long simmering sauce.

Dance Nights

Every evening after dinner, live music takes over for dancing under the stars:

• Thursday 16 — Roberto Carpineti
• Friday 17 — Italo, the Italian party
• Saturday 18 — Gattomatto Band
• Sunday 19 — Le 3Emme

Where It Takes Place and Who Organizes It

The festival is held at Località Canonica, 56 – Orvieto (TR), hosted by the historic Trattoria da Peppe (tel. 0763.217232 – 392.9143641), a well-known local restaurant, with support from La Bottega del Tortellino in Piazza Fracassini, Orvieto (tel. 0763.343741).

Why It’s Worth the Trip

If you’re planning a trip to Umbria in mid-July, or simply passing through Orvieto, the Sagra dell’Umbrichello in Canonica is a great chance to taste the most genuine side of Umbrian cooking, the kind rarely found in the historic center’s tourist restaurants. It’s also a wonderful opportunity to discover a quieter corner of Orvieto, off the usual tourist trail, and experience village life during one of the most beloved summer evenings of the year.

Enjoy the festival, and… buon appetito with the umbrichelli!

L'articolo 29th Sagra dell’Umbrichello: Canonica di Orvieto Celebrates Umbria’s Most Authentic Pasta proviene da Ricette Umbre.

In Torgiano, Todi, Montefalco, Castel Ritaldi, Umbertide, Orvieto, Trevi, Spoleto, Marsciano, Giano dell’Umbria, Bevagna

From the preview in Torgiano to Orvieto, eleven Umbrian municipalities open their doors for the great summer festival dedicated to wine and its territories.

When summer takes on the warm colours of sunset over the Umbrian hills, wine ceases to be merely a drink and becomes the protagonist of a story woven from landscape, history and conviviality. This is the spirit of Le Notti del Vino, the summer festival promoted by the National Association of Wine Cities, which this year once again will bring to life the villages, wineries and squares of the entire region — from the green Umbria of Lake Trasimeno to the tufa towers of Orvieto.

With eleven of the thirteen Umbrian member municipalities taking part, the 2026 edition confirms itself as a resounding success in terms of participation. Regional coordinator Avelio Burini speaks of a record response, echoing the words of national president Angelo Radica, who highlighted how Umbria is reaching almost the full complement of its wine cities. The programme unfolds between 21 June and 23 September, offering wine tourists a rich calendar of guided tastings, conferences, musical performances, art exhibitions and walks through landscapes that have been devoted to viticulture since time immemorial.

“Wine is our experience through which the storytelling of wineries takes shape: a privileged destination for slow tourism, focused on product quality and the harmonisation of the five senses within the Umbrian landscape.” — Simona Meloni, Regional Tourism Councillor

The festival opens on Sunday 8 June — with the regional preview entrusted to Torgiano — in the evocative setting of the Brufa Sculpture Park. The event, entitled Torgiano a mano libera (Torgiano Freehand), offers a guided tasting of the area’s signature wines led by journalist Jacopo Cossater, with art, live music, in-depth sessions with sommeliers and food areas curated by the Brufa Pro Loco. A foretaste of what will follow throughout the entire summer season.

The festival is threaded through by a clear guiding theme: wine culture understood in its broadest sense. Sustainability, conscious consumption, the valorisation of the rural landscape as a shared heritage, the safeguarding of local traditions. Drinking well, with attention and respect — a message that pairs naturally with the philosophy of RicetteUmbre.com and with our idea of cuisine deeply rooted in its territory.

Full Calendar – Summer 2026

Among the events particularly worth highlighting is the one in Trevi, where alongside tastings along the streets of the historic centre — with more than twenty wineries present — a conference on vin santo will be held, together with two show cooking events involving young people with disabilities as part of a social farming project: an example of how wine can be an instrument of inclusion as well as pleasure.

The August event in Giano dell’Umbria promises to be a true immersion in peasant memory: the evening entitled Gusti antichi e mani sapienti (Ancient Tastes and Skilled Hands) aims to interweave culture, oral tradition and authentic flavours, with wine as the thread connecting generations — very close to the heart of this site.

For updates on times and details of individual events, we recommend following the official channels of the National Association of Wine Cities and of the individual municipalities. The website cittadelvino.it gathers all up-to-date information. The team at RicetteUmbre.com will be present at several stages of the festival — stay tuned.

L'articolo Wine Nights return to Umbria: a summer of vineyards, culture and authentic flavours proviene da Ricette Umbre.

Porchetta becomes the story of Italy

From 22 to 24 May 2026, the historic centre of Todi is transformed into the stage for the 16th edition of Porchettiamo, the Festival of Italian Porchetta. Three days of flavour, tradition and conviviality in the heart of Umbria.

In the green heart of Umbria, porchetta returns as the protagonist and becomes a symbol of culture, territory and gastronomic identity. For the first time in its history, the Porchettiamo festival has chosen the evocative historic centre of Todi as its setting, transforming medieval squares and alleyways into one great journey of flavours and stories.

The Event

The event was presented in Rome in the press room of the Chamber of Deputies, with the participation of Todi’s mayor Antonino Ruggiano, the festival’s creator and organiser Anna Setteposte, and representatives of local institutions and territorial consortia. A strong signal of the institutional recognition the festival has earned over time.

Practical Information

• When: 22–24 May 2026
• Where: Historic centre of Todi (PG), Piazza del Popolo
• Edition: 16th edition of the Festival of Italian Porchetta
• Entry: Free (tastings paid separately)

The Piazza delle Porchette

The beating heart of the festival will be the traditional “Piazza delle Porchette”, set up directly in Piazza del Popolo. Master porchetta makers from several Italian regions — Umbria, Lazio, Tuscany, Marche, Calabria and Sicily — will offer their own specialities, providing an authentic gastronomic journey along the peninsula. Each stall tells a different story, made up of handed-down techniques, local spices and family secrets.

More than a simple village fair, Porchettiamo is an event capable of conveying the cultural value of one of the most iconic products of Italian popular cooking, bringing together tradition, craftsmanship and innovation in a single experience.

What’s New in the 2026 Edition

This year the festival is enriched with contemporary offerings that enter into dialogue with tradition. Among the most anticipated new features is the “In Punta di Porchetta” format — the gourmet chef-signed sandwich — alongside gluten-free options, a craft beer bar and an Aperol corner.

Wine will also take centre stage: a new wine bar under the Voltoni of Piazza del Popolo will host thirty selected wineries, in collaboration with the Strada dei Vini del Cantico and Todi Terre di Vino.

Show Cooking: Porchetta Ramen Chef Hirohiko Shoda (Chef Hiro) offers a Japanese reinterpretation of Umbrian porchetta — a meeting between distant traditions.

Porkettaterapia A theatrical guided tasting dedicated to the perfect sandwich, combining guided samples and interactive moments for the audience.

Porchettiamo & Friends At the Rocca Beverly Pepper Park: regional street food, DJ set, cocktail bar and family area through to the evening.

Todi to Discover Guided tours, urban trekking, bike tours and routes dedicated to the historical figure of Matteuccia da Todi.

Umbria in the Spotlight: Wine, Olive Oil and Identity

Not just porchetta. Porchettiamo 2026 dedicates ample space to the entire Umbrian gastronomic supply chain: tastings of local wines, meetings with producers and events dedicated to Umbria DOP Olive Oil. An opportunity to promote conscious food and wine tourism and to celebrate the short supply chain.

According to the organisers, this will be the edition of cultural growth: more exhibitors, larger audiences and above all greater attention to quality and territorial identity. Local institutions share this vision, seeing in Porchettiamo a tool capable of strengthening Umbria’s image as a destination of excellence.

Source: ilforchettiere.it

L'articolo Porchettiamo 2026 is coming to Todi from 22 to 24 May 2026 proviene da Ricette Umbre.