In Sellano and the surrounding area you can taste the famous Castelluccio lentil, savour the cold cuts and sausages of the ancient art of pork butchery, and get your fill of truffles, the authentic emblem of Valnerina gastronomy. Do not miss eating trout taken from the Vigi River, the delicious products of the woods, such as porcini mushrooms and chestnuts, and a taste of one of the world’s finest extra-virgin olive oils from the nearby “olive belt” on the Trevi/Spello side, the indispensable ingredient of almost all traditional recipes. Among local dishes, the area of Sellano boasts two specialities whose origins are lost in the mists of time: Fojata (salty filo pastry filled with vegetables and cheese) and Attorta (dessert with dried figs and raisins) that have been awarded the Municipal Designation of Origin status (Denominazione Comunale di Origine or De.C.O). These are paired with a delicious glass of traditional Umbrian white or red wine.
Umbrian cuisine derives from a long tradition based primarily on the products of the land, and Sellano is no exception. These include, in particular, meat and game but also many legumes and grains.
It is a simple cuisine, with not much elaborate processing that manages to skilfully enhance the flavours of fine ingredients.
