Roasted Pork - One of the popular dishes in the region is porchetta ⁠— a pig rubbed with salt and stuffed with herbs, then roasted for hours in a wood-burning oven until the skin is crispy.

Chef Giorgio Barchiesi, known as Big George, has his own version of porchetta. His maialino in porchetta style requires a whole suckling pig stuffed with sausage and fresh herbs, covered with pig's organ lining and then slow-roasted.

The Butchers - In Norcia, Brancaleone da Norcia reigns supreme. With medieval armor on the door and a "Brancaleone da Norcia" emblem carved into the wood counter, it's like you're being transported back in time inside this specialty store. They sell cheeses, beans, pasta and wine, but the shop is known for their cured meats, including salami, prosciutto and sausage.

Assoluto di bosco - You cannot visit Umbria without sampling the decadent truffles. Tucci visited a truffle farm with 21-year-old trees.

To showcase the flavor of all these truffles, farmer Carlo Caporicci and his daughter, Alice, opened a restaurant by the farm, called La Cucina di San Pietro a Pettine. She prepared assoluto di bosco, which translates to Essence of the Woods Pasta. It features porcini and, of course, truffles. Click here for the recipe. 

Pigeon - In the hilltop town of Orvieto, pigeon is one of the signature dishes and any self-respecting local can recite the recipes for pigeon forward and backward. Chef Valentina Santanicchio took Tucci to her bistro, called Il Saltapicchio, to cook up a traditional pigeon dish, but with her own twist.

The Wharf - Pick up blue crab at the home of the nation's longest-running open-air fish market dating back to 1805. The Wharf stretches along a mile of Potomac River shoreline. It features music venues, local retailers and amazing seafood. McCoy paired his crab with Chacolí, one of his favorite white wines from northern of Spain.

DCity Smokehouse - This black-owned smokehouse has been serving up DC staples since it opened in 2013. It's famous for grilling up the city's trademark dish: the half-smoke. It's spicier and more coarsely ground than a traditional hot dog, and is usually served on a hotdog bun with onions, cheese and chili. 

Maketto - Founded by chef Erik Bruner-Yang, Maketto is a marketplace in DC that combines retail and dining venues. The Maketto restaurant, located inside, features Bruner-Yang's unique take on Cambodian and Taiwanese cooking with a mission statement focused on building community.

Métier - This Michelin-star restaurant serves a tasting menu designed by chef Eric Ziebold, whom McCoy calls "one of the most significant chefs in American history that most people haven't ... heard of." McCoy samples an elevated version of the classic American dish, succotash.