It isn’t fair, we’ve already said, that the beauty of this land, the endless green of its holm-oak groves, its millenary history, its flavours, its unicity should belong to us only and be something only the resident population should be entitled to enjoy.
Discover the beauty of its nature and the thickness of its history, but also its cuisine, its industriousness, its pastimes and why not, its curiosities.
We propose you to discover a territory which is characterized by hills warm as the ploughed land, green as the Mediterranean bush, embellished with urban centres small, but all perfect as for city planning, and their burden of history.
Visiting our places one can see clearly the presence of man starting from the Etruscans, or the Umbrians, to the Romans and their whealthy villas, the Middle Age with its many fortresses and castles, the Renaissance and its fabulous paintings and the elegance and eurhythmy of its courtyards.
This superimposition of ages doesn’t create disorder. On the contrary, melting with the naturalistic beauties, it produces serenity.
As far as we are concerned, we guarantee that everybody will feel at home. Or even better.
The Umbria is an ideal territory to move around in Centre Italy, to reach beautiful places, and visit the main sights in the ” Beautiful Italy”. If you stay for enough days in the Umbria you’ll notice that the environment is unpolluted and far from chaos, and the cuisine is excellent.
Places of interest!
The city of PERUGIA – Chief-town of the Region of Umbria 
Founded by the Etruscans, the town was one of their most important centres, subdued to Rome in 295 B.C. and sieged and burnt by Octavian in 41-40 B.C.. Province: 6.334 sq.km, 59 communes, inhabitants 597.020. Hilly and mountainous territory, crossed by the valley of the riverTiber. Developed agriculture (wheat, vines, olives, tobacco, vegetables) and industry (food, printing, ceramics). Monuments: Palazzo dei Priori, Rocca Paolina, Cathedral, Fontana Maggiore, National Archaeological Museum of Umbria).
The TRASIMENE LAKE
It is the fourth largest lake of Italy, (128 sq.km -max. depth 6 m). The lake is fed by small torrents and through an artificial subterranean emissary dating back to the Roman period is linked to the Tiber basin. It has three islands:Isola Maggiore, Isola Minore and Isola Polvese. The main towns are Castiglione del Lago,Passignano sul Trasimeno, Monte del Lago, Tuoro sul Trasimeno, S.Feliciano, S.Arcangelo. Its banks are famous in history, because the Roman consul Cauis Flaminius had been defeated there by Hannibal.
The town of ASSISI
Located on the slopes of MountSubasio, with 22.984 inhabitants, formerly Roman colony and later imperial municipium, feud of the dukes of Spoleto, since 1129Ghibelline free city, in the 13th century, it subdued to the Church.Tourism is its major resource.
Monuments: Basilica of St. Francis (upper and lower church), Basilica of St. Clare, Pinacoteca Comunale, Archaeological Museum with Etruscan and Roman remains.
The town of SPOLETO
Touristical and cultural centre of international fame. Since 241 B.C. a Roman colony, it was occupied by the Goths and later taken by the Longobards. Taken in 1324 by the free town of Perugia, it then passed under the control of the Church State. Inhabitants 40.458. Monuments: Cathedral, Rocca di Albornoz, Chiesa di S.Pietro, Pinacoteca Comunale, Monte Luco.
The city of Gubbio
Comune di Perugia alle pendici del monte Ingino, centro artigiano di rilievo (ceramica, tipografia, ferro battuto).
30.476 abitanti. Monumenti: Palazzo dei Consoli, piazza Grande, Palazzo del Podesta’, museo e pinacoteca Comunale, palazzo Ducale.
The town of CAMPELLO SUL CLITUNNO
Commune in the province of Perugia, 2.232 inhabitants. Famous are thesprings (of the river Clitunno) and theTemple of Clitunno (a church dedicated to S.Salvatore).Monuments: Castle of Rovero, Chiesa della Bianca.
Umbrian Cuisine
The typical flavours of the Umbria region
Umbria has always been a rural region and its cuisine reflects this with simple, flavoursome dishes made from genuine ingredients. Local agriculture produces fresh fruit and vegetables, high quality olive oil, pork products and tender beefsteaks, whilst the rivers furnish carp, trout, pike, tench, mullet and perch, and the woods mushrooms of prize quality. Black truffles, lentils and cheese come from Valnerina and white truffles from the Upper Tevere valley and Eugubino Gualdese. The hills are covered with vineyards which produce a fragrant wine to complement the healthy and appetising food.
The main cooking implements are griddles and spits, while aromatic herbs, marjoram and fennel lend an unmistakeable flavour to the food, and olive oil is an exclusive dressing. All over the region exceptional pork antipasti can be tasted: firm, lean ham, neck flavoured with garlic, pepper and salt and fresh or dried pork sausages.
The pork dishes are accompanied by flat-loaf based on the typical Perugian recipe, sandwiched with ham or sausage or else with the sweet flavour of sage and onion; liver or minced truffles canapés with filetted anchovies; pancakes (“arvoltolo”) eaten hot and sprinkled with salt or sugar. With the antipasti, but mainly with an aperitif, black olives flavoured with orange are served.
In the range of first courses at least three are local specialities: “ciriole”, home-made tagliatelle dressed with browned onions, oil and garlic; “strascinati”, macaroni with sautéed sausage and eggs mixed with Parmesan cheese; “umbrici”, hand-made spaghetti.
Spaghetti or risotto can be served with grated black or white truffles.
Amongst the other dishes roast suckling pig stands out. Though typical throughout Central Italy its origins are Umbrian. Cooked on the spit in a wood oven, it is stuffed with liver, heart and lungs diced with pepper, garlic, salt and wild fennel. Also cooked on the spit is a dish common to Norcia and the whole of Valnerina – “beccacce alla norcina” – woodcock filled with giblets, sausage, butter, marjoram, thyme: and black truffles when in season.
Smoked on the griddle are “budellacci” – pork intestines and offal washed and treated with salt, spices and fennel seeds.
Hare, on the other hand, is stewed with olives, white wine and aromatic herbs, whilst sausages are casseroled with fresh grapes.
The main fish specialities of Lake Trasimeno, where carp as large as 15kg are to be found, are the “regina in porchetta” – carp cooked in a wood oven in the same way as “la Porchetta”, and “tegamaccio” – a cross between a fish soup and a rich stew, made from all the types of fish to be found in the lake, cooked in best quality olive oil, white wine and aromatic herbs.
Among the many delicious desserts of note are “torciglione” – a turban-like dish from the mountains made of ground almonds, flour and sugar; “bru- stengolo” – a kind of simple maize pudding (polenta) with chopped apples, pine nuts, walnuts, lemon rind and sugar; macaroni with almonds; homemade tagliatelle served with sugar, cinnamon, ground almonds and lemon rind, a Christmas speciality; Easter “ciaramicola” – with flour, eggs, lard, sugar and alkermes liqueur, baked and decorated with whisked egg-white and sugar; “pinoccate” – a mixture of sugar, pine nuts and “panpepato” (spice cake).
Source: umbriatourism.com
