Tours
Tours
"The Green Heart of Italy" . . . this is how Umbria is often referred to, maybe for its geographic position and because the green is everywhere, in the protected parks, like in the fields cultivated, on the hills wrapped of olive trees and vineyards and on the harshest and inaccessible mountains. What wows the visitors, is the harmony of the landscape, and the perfect balance between the human presence and the natural environment.
In its totality, this region can be considered an immense cultural and artistic basin dispersed on the territory, in a myriad of churches, abbeys, palaces; there is not one center, wether small or large that does not have something unique or better said a 'gem', that be a painting, a sculpture, a palace or a church.
A vacation in Umbria cannot be abstracted from a journey amidst the typical strong and genuine tastes of this land, capable of transforming the natural products in authentic excellences.
The gastronomic capital is Norcia, known for the goodness of its cold cuts, its cheeses, for the art of the "Norcini" (suine butchers) and for the fine black truffle.
In this section we propose some itineraries, created by us, that explore the cultural, sporty and Enogastronomical background of Umbria
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Independent Travel
( 2 Articles )
The hilly heart of Italy, fertile Umbria is rich in fascinating Etruscan and Roman remains, inspirational cathedrals, picturesque medieval towns, and important museums. Less crowded than Tuscany but just as delightful, an Umbrian holiday enables you to absorb wonderful culture, folklore and traditions.
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Culinary Tours
( 1 Article )
Profile of Umbria, Italian Wine & Food Region
The Wine
A land of lush rolling hills, ancient medieval villages, delectable wines and sumptuous regional cuisine, unforgettable Umbria is an ideal destination for gourmands. Home to iconic towns like Assisi as well as lovely hilltop villages like Spello, Bevagna, Montefalco, Panicale, Todi and Spoleto, Umbria offers an intriguing mix of history, art and culture that serves as the perfect complement to its fine food and wine.
Umbria is Italy’s fourth-smallest region and produces only a third as much wine as Tuscany, but the winemakers in this intimate area buried in the heart of Italy are undergoing a period of exciting change as Umbrian wines become more known and respected on the world scene. Although historically Umbria has been overshadowed by its more famous neighbor, Tuscany, the wine world is now discovering this beautiful and lesser-known region bordered by Tuscany, Marche and Latium
Umbria’s winemaking history can be traced back to the Benedictine monks, who were the first to plant vineyards in the calcareous clay and sandy soil that extends over much of the region. A land-locked area in the heart of Italy, Umbria has a climate and geography similar to Tuscany’s, with cold, rainy winters and dry sun-filled summers. An exception is the area surrounding Lake Trasimeno and Lake Bolsena, where a mild, Mediterranean microclimate dominates.The Food
Umbria, green and wise. Although crushed between Emilia Romagna, Tuscany, and Lazio, this region has managed to conserve its original simplicity founded on certain basic ingredients: olive oil, among the best in Italy, the hog, the lamb, durham wheat pasta of the best quality and the "colombaccio" the wood-pigeon that Umbrians love.
Cooking in Umbria is varied: meat, fish, cereals, vegetables, spices, and herbs are equally important and combined with an enviable equilibrium, so it doesn't seem right to define this cooking as "poor." Perhaps "essential" is a better description with its proud and primitive disdain for any kind of sophistication. In Foligno, for example, delicious "minestroni" (soups) with a fresh vegetable base are made with egg pasta. Wild pigeons are served in the fall with a sauce made with oil, wine, vinegar, and herbs. In the local fairs stuffed "porchetta" is often served, young roasted pig served with a strong flavour of wild fennel. A favourite dish in Todi is sweet and sour ox tongue and at Cascia they prepare, with a very old recipe, veal with tartufo. In the towns around Lake Trasimeno the local fish is baked or braised, seasoned with fragrant herbs.
This is the land of the ancient Etruscans, and studies of frescoes in the ancient tombs show that the locals eat in a manner very similar to that of their ancestors. -
Wellness Tours
( 2 Articles )
Umbria in the heart of Italy is a green hilly land that inspired greatest saint founders of monastic orders such as the Benedictines and the franciscans.
The role of nature was fundamental at these times, and the role of the new medieval monastic structures born all over europe. The mystical aspect of nature leading to God was expressed through the knowledge monks were producing and jealously keeping in their monasteries.
The impulse to deepen the scientific thought come from the consideration that behind the creation there is an intelligence and an harmony the human mind is asked to discover. Nature has a transformative power that reflects human grow and positive transformation, contemporary medicine and chemistry pay a great tribute to the alchemical sciences developed over the middle ages.
The observation of Nature and the relationships between the cosmos and the man, describe by the astrological sciences that anticipate astronomy, together with the knowledge of the healing herbs were the main source of the old pharmacy.
Following Elizabeth in a transformative tour in Umbria, visiting those meaningful alchemical sites, will give participants the opportunity to experience change in those places originally designed for personal mystical grow and transformation. Starting with the "Medieval Garden" of the old Benedictine monastery of Perugia, we can follow prof. Menghini explanation of the meaning of the garden, its symbols and the roots of chemistry, alchemy.
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Reservations
( 1 Article )
In this page you can reserve your spot on the tour of your choice.