Gubbio’s cold cuts, cheeses, vegetables, sausages, Gubbio’s own mortadella, the Pascelupo ham, salami etc. are an expression of the homemade cuisine, that is today recognised as an ambassador of Umbrian gastronomy with a host of admirers. An example of using all the parts of a pig with spices.

This area also has a dairy activity. Gubbio is famous for its “Friccò" of chicken as well as black and white truffles. The regional bean and cereal soup is called “imbrecciata” and the local beef cow is “Chianina”

The Smoked Vinsanto wine must be discovered because there are very few families that produce it.  A dessert wine with a smokey aftertaste made with dried white grapes that have absorbed the smoke from the fireplaces, thus obtaining its characteristic smokey flavour.

The area also began tobacco production in the nineteenth century, so the same bunches of grapes were also exposed to drying fumes from the tobacco.

The dried tobacco was often softened using this wine, which is why today it is customary to dip a cigar in vinsanto wine.