Assisi's food is solidly Umbrian: black truffles from the surrounding hills, pasta with wild boar ragù (cinghiale), pigeon (palombo), strangozzi (a hand-cut local pasta), and locally pressed olive oil from the slopes of Monte Subasio. Avoid the obvious tourist traps on the main streets near the basilica; better cooking is usually found on the side streets and at the eastern end of town, where locals eat.