So there is no need to emphasize that we are in a 0 km place: Lentils from Castelluccio di Norcia and Colfiorito, spelt from Monteleone, chickpeas and beans from the Spello plain, cicerchia from Preci, fagiolina from Trasimeno, roveja from Cascia, a rich selection of cured meats from the Valnerina and Monte Peglia with different seasoning proposals and cinta and cinturello orvietano, fresh and dry pasta made at home or exclusively by small local pasta makers, a trolley of goat, sheep and cow cheeses from micro-cheese factories in the Umbrian Apennines, and then again saffron from Città della Pieve and that of Cascia, the red potato of Colfiorito, the onion of Cannara, the Black Truffle of Norcia and the white of the Upper Tiber, dop and monocultivar and organic oils from the best producers in Umbria.