Typical dish of Perugia
Brustengo
Brustengo is a rustic fritter, golden and irregular, fried in a pan until crisp at the edges and soft in the center. The simple dough of flour and water can be enriched with aromatic herbs or pecorino, releasing a warm, countryside aroma. With each bite it is fragrant, slightly oily, and savory, perfect when just lifted from the oil. In Perugia it is served hot as an appetizer, a trattoria snack, or street food during local festivals.
Season: Tutto l'anno€5–8
Why it matters
Brustengo represents the rural soul of Umbria and the simple cooking that nourished generations of families in Perugia. It is a humble dish turned convivial symbol, often shared among friends in taverns or during community celebrations. Its simplicity tells the story of the city’s deep bond with rural tradition.
Origin story
The origins of brustengo lie in Umbrian peasant cooking, when with only a few available ingredients—flour, water, and garden herbs—quick fritters were prepared and cooked over the fire. Especially widespread around the areas of Perugia and Gubbio, it was later enriched with cheese or local flavorings. Today it remains a homemade and trattoria specialty that preserves the same simplicity of its origins.
Typical ingredients
farinaacquasalepecorinoerbe aromatiche
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