The offers and temptations for the taste buds which surround the excellent characteristic wine and food and traditional cuisine which presents end exalts it, is noe of the cardinal points on which the image of the city is built, and as a consequence, it is one of the aspects of the heart and soul of the historical centre. Here it has its headquarters, in the ex-convent of San Giovanni, The Palazzo del Gusto, an institution of the Province which among its aims is the education of taste and the organization of oeno-gastronomical events: from Orvieto with Taste, an important event which takes place in the Autumn and which ends with an oeno- gastronomical walk through the city, to CittàSlow dinner and music in January/February, to the Summer evenings of Cantine (cellars) and Chefs . At the Palazzo del Gusto there are wine tasting and food tasting of products of the area and, during the Easter period, there is the "Easter Cake competition" giving prizes and a tasting of the best Easter cake made by professional bakers or housewives from Orvieto or the surrounding area. It is also where the international network of Cittàslow, the delegation of FISAR of Orvieto and the Strada dei Vini Etrusco Romana in the province of Terni have their headquarters.
In the historical centre of Orvieto, at a commercial level, the offers include shops which specialize in high quality foodstuffs, wines and wine-bars, cold-cut shops, delicatessens, home-made ice-cream shops and chocolate shops, bakeries producing a variety of sweet and savoury products. You can savour all kinds of typical products cheeses, cold-cuts, not only well known brands, in the many wine-bars which have sprung up around the city in the last few years.
With regards to restaurants the offers are mainly orientated towards a typical and traditional cuisine, often revisited with an original touch yet never changing the culinary identity of the territory. There are no boring themes on the menus proposed: from "gallina ‘mbriaca" (drunken chicken) to the umbrichelli(pasta typical of Orvieto), and dishes of barley and pulses which are typical of an area where agriculture is a strong tradition, among the peculiarities of Orvieto cuisine worth a mention are dished based on truffles, this mysterious underground fungus which Teofrasto thought was generated by Autumn thunder; the splendid extra-virgin olive oil, some of which have a DOP guaranty (denomination of protected origin), meat from the Chianina, pork, chicken and wild boar, cold-cuts, cheeses, again many with a DOP, pulses and vegetables, poor man's food but never poor in the way they are cooked and served.