Perugia is a unique city with many faces. The most recognizable is its medieval soul, which is clearly evident in its historic center.
Today, while maintaining its original structure as a fortified town, Perugia is a particularly vibrant and lively city — not only because it hosts the world-famous Umbria Jazz Festival, but above all thanks to its University, founded in the early 14th century. It is not only one of the oldest universities in the world, but also home to the most important University for Foreigners in Italy. This makes Perugia a young and dynamic city.

There are countless wonders to admire throughout the city, starting with the beautiful Piazza IV Novembre, Palazzo dei Priori, Church of San Severo, Rocca Paolina, Cathedral of San Lorenzo, and Church of San Domenico.

Perugia is culturally active, with several museums of great importance: the most significant is the National Archaeological Museum of Umbria, but also noteworthy are the National Gallery of Umbria, the Museum of the Cathedral, and architectural gems like Porta Mandorla, Porta Marzia, and the Etruscan Arch.

Don’t miss an excursion to the beautiful surroundings of Perugia, particularly Lake Trasimeno.

The local cuisine makes the most of regional products, with black truffle being the most prized and iconic ingredient. It features in both first and second courses, contributing to a gastronomy deeply rooted in meat and game, a true leitmotif of the area.

A classic local first course is stringozzi, a traditional hand-rolled pasta, thick and long. Another specialty is torta al testo, made with water, flour, salt, and baking soda — it replaces bread and is typically served with meats and vegetables.

When it comes to game, “palombacci alla perugina” is a signature dish: wild pigeons are seasoned with salt and pepper inside and out, wrapped in slices of prosciutto, and cooked slowly in a terracotta pot. An alternative preparation includes cooking the pigeon under hot ashes or "alla ghiotta", a rich, savory version.

Although Perugia is known worldwide as the home of Perugina chocolate, traditional desserts include the brustengolo — a humble treat made with cornmeal, dried fruit, raisins, honey, and dried figs. Another typical sweet is the ciaramicola, especially popular at Easter: a bright red ring-shaped cake, topped with meringue and colorful sugar sprinkles.