Lenticchie di Castelluccio con salsicce - lentil stew with sausages
Minestra di farro - spelt soup
Regina in porchetta - carp in fennel sauce
Piccioni all spiedo - spit-roasted pigeon
Specialties of the Norcineria (Umbrian Butcher):
Barbozzo - cured, matured pig's cheek
Mazzafegati - sweet or hot pig's liver sausage, the sweet version containing raisins, orange peel and sugar
Budellacci - smoked, spiced pig intestines eaten raw, spit-roasted, or broiled
Capocollo - Sausage highly seasoned with garlic and pepper
Coppa - sausage made from the pig's head
Prosciutto di Norcia - a pressed, cured ham made from the legs of pigs fed on a strict diet of acorns