Restaurants at Lake Trasimeno: Where to eat typical Umbrian cuisine
Come to Lake Trasimeno, between Umbria and Tuscany, for you holiday and discover the pleasure of slow living surrounded by nature, tradition, and flavours. If you're not sure where to eat on Lake Trasimeno, explore the many lakeside and inland restaurants.
Let yourself be won over by the typical dishes offered by the restaurants on Lake Trasimeno, members of the Trasimeno Sapori group, an initiative created to showcase local food and wine and promote the region's typical products.
Participating restaurants offer a seasonal menu that showcases the flavours of the lake with such unique dishes as "Trasimeno caviar," lake-flavored chitarrini pasta with smoked tench, roasted queen carp medallion, mixed fried lake fish, pike in green sauce, fisherman's appetizers, homemade tagliatelle with smoked tench, and "tegamaccio," a fish soup cooked in an earthenware pot. Don’t miss the Umbrian fish itinerary and explore the amazing flavours of this region.
For meat lovers, the restaurants on Lake Trasimeno, part of the Trasimeno Sapori network, offer dishes featuring wild boar flavoured with chestnuts, porcini mushrooms, and truffles, homemade cured meats to be enjoyed with traditional "torta al testo" (a type of flatbread), pork fillets with roast potatoes, farmyard cockerel with grilled seasonal vegetables, farmyard guinea fowl in a bread crust, burgers and meats from Umbrian producers, and veal tripe. For more information, discover our fine meats itinerary in Umbria.
Another distinctive feature of the local cuisine is fresh, handmade pasta made with locally sourced flour and fresh eggs. In any good restaurant in Lake Trasimeno, you can savour typical Umbrian pastas such as stringozzi or strangozzi, Tuscan pici, tagliatelle, tagliolini with white or red ragù, chitarrini, umbricelli, and taglierini, all prepared according to ancient recipes passed down through time.
If TV star Rita Pavone made "Pappa con il pomodoro" a must-try, at Lake Trasimeno we excel at it. This "poor man's" dish, a staple on the tables of our farmers, is still very popular and much beloved today.
