Meat-eaters would be daft not to try the deservedly famous local pork products. Anything that can be made from a pig, the Norcians apparently make – and supposedly better than anyone else. For this reason, alimentari throughout Italy who pride themselves on their hams and salamis will call themselves norcineria. If finances stretch, you could also indulge in the area’s prized black truffle. The season runs from January to April (though you may come across the lesser-prized white summer truffles too). Plenty of shops, an attraction in themselves, are on hand to sell you all manner of local specialities, not just truffles, but also hams, the famed lentils of Castelluccio and lots of rare mountain cheeses.

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