San Costanzo’s Torcolo

The typical sweet of the tradition to celebrate San Costanzo is, in fact, the Torcolo, behind which there are many legends and mysteries related to the Saint that still today make this sweet full of charm and history.

In fact, it is handed down that the torcolo is in the shape of a donut to remember the crown and flowers that were placed on the body of the Saint after the decapitation or even that the hole represents the severed head of the Saint and lastly that its donut shape refers to the crown paraded from the head of the Saint once he was beheaded. That’s why a dessert studded with colored candies, in memory of the precious stones of the color! The five cuts on the donut are, however, attributable to the access doors to the five districts of the historic center of Perugia: Porta San Pietro, Porta Sole, Porta Eburnea, Porta Susanna, and Porta Sant’Angelo.

The torcolo di San Costanzo, despite the great importance it holds during the feast of January 29, is a dessert that is now enjoyed in Umbria throughout the year!

Let’s see the Recipe:

Ingredients:
600 g of flour
330 g of warm water
170 g of sugar
85 g of extra virgin olive oil
1 egg
85 g of butter
25 g of brewer’s yeast
170 g of candied citron
170 g of sultana raisins
170 g of pine nuts
anise seeds to taste

Method:
Arrange the flour on a pastry board, or in a bowl, crumble the yeast in the center and begin to knead with the warm water, gradually collecting the flour from the edges. Once the dough is homogeneous and well blended, let it rest and rise for about 2 hours in a warm, dry place.

Once the leavening is complete, turn the dough over (it should double) onto the work surface, spreading it slightly with the palm of your hand and add the butter cut into small pieces (room temperature), the sugar and the oil. Once the ingredients are mixed, add the diced candied citron, the raisins, the pine nuts, anise to taste. Knead it until all the candied fruit and dried fruit are well blended, form the donut and put it in a buttered cake pan to let it rise for about 3 hours.

After the last leavening, brush the surface of the Torcolo with egg yolk and make 5 light cuts with the tip of the knife.

Bake in a preheated oven at 180° for about 45 minutes.

Recommended pairing: Vernaccia di Cannara or Umbrian Vinsanto.

La Bastiglia Boutique Hotel Spa & Restaurant

La Bastiglia Boutique Hotel Spa & Restaurant

In this elegant and evocative hotel, perched in the historic center of Spello, in the highest and most panoramic part of the enchanting medieval village, collections of antique furniture, ceramics, paintings and sculptures furnish the interior of the seventeenth-century stone walls, combining refinement and modern design.

Located in a quiet position, among the silvery olive trees of the Umbrian Valley, it offers a magnificent view of Assisi (6 km away), nestled on the slopes of Mount Subasio Park, the enchanted mountain of San Francis .

Services

Accepting groups

Small pets allowed

Air conditioning

Hair dryer

Bar

Safe deposit box

Wellness centre/SPA

Family room

Minibar

Garage

Gluten free

Free Wi-fi

Internet

Laundry

Bicycle rental

Parking

Park/Garden

Swimming pool

Indoor swimming pool

Restaurant

Conference hall

Sauna

Solarium

Transfer da/per aeroporto

TV - TV Sat

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    The Largest Tree in the World in Gubbio

    Officially, the date of birth of the project and the construction of the tree that lies on the gentle slopes of Monte Igino in Gubbio dates back to 1891, receiving in 1991 the Guinness Book of Records as the largest Christmas tree in the world.
    Today, as per the thirty-year tradition, the largest tree in the world of Gubbio is lit at the beginning of December and turned off on the second Sunday of January.

    It is certainly among the most impactful Christmas attractions not only for Umbria, arriving to welcome visitors who flock to admire the largest tree in the world from all over Italy and abroad.

    Located along the slopes of Monte Igino, it is made up of about 800 lights powered by renewable sources and therefore not only a project with a great tourist impact but also an eco-sustainable one.
    The Tree of Gubbio is 450 meters wide and 750 high and measures 13,000 square meters, reaching the Basilica of Sant’Ubaldo on the top of the mountain.

    Gubbio’s Christmas
    The Committee which since 1992 (the year of its legal foundation) has been involved in the creation of the Tree and in a certain sense also in the tourist promotion of the city of Gubbio at Christmas, is dedicated, and takes its name, to Mario Santini, the creator of the project. Every year the Tree is lit by important personalities such as that of Pope Francis but also by important “places” such as in 2017 lit by Paolo Nespoli directly from the Space.

    Gubbio and the Magic of Christmas can be accessed not only with the lights of the largest tree in the world, with its charm, its majesty, attracting the curiosity of the little ones and the wonder of the grown-ups, but it is adorned with the Christmas atmosphere also thanks to the Christmas Land initiative with markets, the tour on Santa’s train, Santa’s Village and many themed initiatives.

    Dante and the olive tree

    We dedicate a space to Dante and Umbrian oil through the book “Dante conversations. Oil from Umbria: what remains of Dante’s Middle Ages in food and wine Umbria” written and edited by Diego Diomedi, trainer and lecturer in the food and wine sector and other writers and journalists who participated in drafting the text. In particular, the author, Diego Diomedi, underlines how his interest and his passion for food and wine arise from a profound curiosity about the origins and Italian food traditions, with particular reference to the Middle Ages and above all to Dante’s approach to Italian cuisine with a focus on the olive tree and Umbrian oil. “The book was born out of the need, starting from the historical re-enactment of San Gemini, to dedicate this great celebration which lasts 2 weeks to the Great Poet. Different topics are dealt with in the text”- Diego tells us

    DANTE AND THE OLIVE TREE
    The oil and therefore the olive tree is deeply rooted in our tradition and in our culture. It finds origins in the classical age and uses already in Roman and then medieval times. Within the Divine Comedy, references to food or everything related to nutrition is treated not from a material and therefore nutritional point of view but from a purely spiritual and religious point of view.
    During the writing of the Divine Comedy Dante Alighieri gives great importance to the olive tree citing it twice as an element rich in religious symbolism: Beatrice herself presents herself to Dante with the olive crown: «sovra candido vel cinta d’ulivo/donna he appeared to me under a green mantle» (vv. 31-32, canto XXX of Purgatory)

    The common thread of this book is to talk about Dante through food and wine immersed in central Italy with the connection to Umbria which acts as a bridge, like a flow of thought, roots and traditions.

    AFTER THE GREAT WAR
    “Oil is rooted in our culture but it is also a product reserved for the few until the Second World War. In fact, the invention of owning an olive grove was bourgeois, as lard and butter were reserved for the poor class. It is only in after the Second World War that the consumption of oil undergoes changes. This surge in consumption for Umbria did not mean a sudden transformation of the characteristics of the market. However, the product is starting to have wider spaces also favored by the greater productions made in the previous decades.”- he explains Prof. Renato Covino, adding that “the pedological nature of the Umbrian hilly soils, often fliscioide (with a high limestone content) leads to the diffusion until recent times of Moraiolo, which produces a few kilos per plant and therefore less oil, and a geographical location especially around the Trasimeno basin, which guaranteed a temperate climate effect, and along the hills that surround the Umbrian Valley (from Assisi to Spoleto). The presence in mixed crops, where it supports or replaces the vine and coexists with cereals, makes it a production intended for substantially domestic use, which becomes part of the subsistence economy of the sharecroppers and of consumption of the landlords”.


    UMBRIA, THE GREEN HEART OF ITALY
    Ivo Picchiarelli underlines how “in the perception of the imagination of Umbria the gray-green of the olive trees has recently leapt into evidence, in particular that of the piedmont olive belt which, uninterrupted, from Assisi to Spoleto overlooks the Spoletana Valley. Various factors contributed to this. Even the green region of Umbria seems to have chosen this color as its emblem”.

    OLIVE OIL AND MODERNITY
    Alessandro Giotti talks about the relationship between modernity, tradition and innovation also in the field of olive growing and how the advance of technology has effectively changed the production methods of “historic olive groves and ancient varieties” and the concept of oil in terms of consumption and use in the culinary field and beyond, and in particular he explains that “nowadays technology allows us to have technologically very advanced two-phase mills of small or medium size capable of producing very high quality. Therefore, many mills are spreading which are often born in the heart of the place of production of the olives, making the transformation process very efficient and fast. These crushers, having smaller dimensions, also allow you to manage even smaller batches, facilitating, for example, precision machining, essential for the production of monovarietals. The latter are starting to become more and more widespread and allow us to offer those who are or will be able to appreciate the incredible biodiversity we possess. Just think of Nostrale di Rigali, Borgiona, Dolce Agogia al Raio in our Umbria, not to mention of the prince of all Umbrian and Tuscan cultivars, the Moraiolo.
    The intention is to give new life to enchanting places in Umbria, enhancing the territory and production quality and becoming a true destination for those in search of experiences and quality products”.

    Chocolate lessons

    Perugia and Perugina
    From the foresight, sagacity, vision and revolutionary and modern ideas of Luisa Spagnoli, Perugina was born in 1907 from a small laboratory in the center of Perugia, taking over a grocery store together with her husband Annibale Spagnoli and giving rise to a new idea of understanding and transform cocoa and chocolate: in Perugia, rich in small shops, industrial activities spread which expanded the chocolate market and above all the fame of Perugia.

    “The famous creation based on chopped hazelnuts, gianduja and dark chocolate coating, a great intuition of Luisa Spagnoli over a century ago and still today the workhorse of Casa Perugina, originally had the shape and name of a fist or rather of a “punch”. A name that was later changed by Giovanni Buitoni in 1924 into the famous Bacio Perugina”.

    The origins
    The cultivation, dissemination, marketing and consequently the kaleidoscopic use of chocolate or cocoa is relatively recent. We are between the 16th and 5th centuries BC, in the Yucatan peninsula, when the monkeys began to feed on the cocoa fruit, the pod, eating the pulp and throwing away the seeds (what are known today as cocoa beans) and contributing to the spread of cocoa plants. And it is precisely by imitating the monkeys that the Maya approached the “fruit of the gods” starting from the fifth century BC and spreading cultivation. It is said that the entire Masomaerican population considered cocoa a divine gift: therefore linked to important celebrations and sacred rites. Nonetheless, the Mayans had understood the nutritional properties and the potential contained in the fruit: it was believed, in fact, that cocoa was a sexual tonic and therefore was given to the bride during the marriage ritual. Divine fruit, dish for rituals and still a currency of exchange, cocoa becomes an integral part of everyday life for the Mayan population. The modern processing of cocoa to obtain chocolate actually dates back to the Mayas, with small modifications, different cuts, new techniques but essentially it was the Mayas who taught us how to transform seeds wrapped in a white and stringy substance into modern chocolate: the the fruit (the cabossa) was opened leaving the seeds (the beans) to ferment in the sun; then followed the roasting and grinding with a rolling pin that broke the bean letting out the cocoa butter (the fatty part of the fruit) to which added flavorings and corn flour giving rise to the cocoa mass. They were then preserved by drying in pats and consumed with the addition of hot water, filtered and drunk cold as a drink after a meal and called by the Aztecs “tciocoatl”, while the cocoa plant was “cacahuatl”.

    ChocoPills: chocolate and philosophy
    “Chocolate was particularly appreciated by the Enlightenment. Voltaire consumed several cups a day, finding chocolate very useful for philosophical speculation: unlike alcohol which dulled cognitive abilities, chocolate stimulates them” – Luca Fiorucci, journalist

    But we don’t listen to Voltaire and recommend chocolate with wine!

    With chocolate we have organoleptic sensations such as succulence (salivation when tasted), the bitter tendency (linked to the cocoa % of chocolate which we remember have tannins like wine), fatness (linked to cocoa butter and milk), structure, aroma, intensity, sweetness and persistence. Depending on the organoleptic properties of the chocolate, we will be able to combine the wine that best marries and matches. For succulence, for example, we will look for a wine with alcohol and tannins. For the bitter tendency, alcohol and softness. For the fatness a savory wine.

    [wte_trip ids='8634' layout='list' postsnumber='1’']

    The Way of Francis from the north by foot

    The Way of Francis from the north by foot

    Starting from Euro 799,00 per person

    1st day

    ASSISI – SANCTUARY OF VERNA – PIEVE SANTO STEFANO (about 15 km – AVERAGE 5 HOURS)

    Arrival in Assisi independently in the morning.

    Our suggestion is to leave the car and find it again on the last day.

    Transfer with one of our drivers towards the Sanctuary of La Verna. From here you start the walk in the direction of Pieve Santo Stefano.

    Accommodation in the facility, dinner and overnight stay

    2nd day

    CITERNA – CITTA DI CASTELLO (about 20 km – MEDIUM – 7 HOURS)

    In the morning after breakfast, transfer with one of our drivers from the Pieve Santo Stefano structure to the starting point of Citerna.

    From here the path leads us to Città di Castello.

    Accommodation in the facility, dinner and overnight stay

    3rd day

    PIETRALUNGA – GUBBIO (about 26 km – MEDIUM – 8 HOURS)

    In the morning after breakfast, transfer with one of our drivers from the Città di Castello structure to the starting point in Pietralunga.

    From here the path continues up to Gubbio

    Accommodation in the facility, dinner and overnight stay

    4th day

    GUBBIO – VALFABBRICA (about 30 km – MEDIUM/DIFFICULT – 8 HOURS) 

     In the morning sightseeing tour of the city with the Gubbio Express

    Continuation towards Valfabbrica

    Accommodation in the facility, dinner and overnight stay

    5th day – VALFABBRICA – ASSISI (about 15 km – EASY – 5 HOURS)

    After breakfast we leave for the last journey of the journey which will lead to our destination: Assisi.

    Accommodation in the facility, dinner and overnight stay

    6th day – ASSISI

    Morning dedicated to the discovery of Assisi 

    Notes

    Every evening of the itinerary, overnight accommodation is provided in facilities such as the Pilgrim’s Refectory of the Santuario de La Verna, 3/2 star hotels, farmhouses and guest houses, along the route of Via di Francesco who have availability therefore guaranteeing overnight stay and dinner in the structure every night.

    As regards the two trips that we normally feel like suggesting by car between Pieve Santo Stefano – Citerna and between Città di Castello – Pietralunga, they are included because the route, according to the many who have traveled the route is demanding and above all because it would force them to add two further overnight stays.

    Our best offer is starting from €799.00 per person


    The rate is per person and includes:

    • 5 nights accommodation in a double room with half board (drinks included)
    • Transfer services from Assisi to La Verna, from Pieve Santo Stefano to Citerna, from Città di Castello to Pietralunga
    • Gubbio Express
    • Pilgrim’s Credential
    • Europ Assistance insurance

    The rate does not include:

    •  Extras, tips and offers
    • Lunches
    • Luggage transport with the exception of the stages served by private transfer
    • Means of transport
    • City tax where introduced by the relevant municipality
    • Anything not expressly indicated in the item “the rate includes”

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      Gubbio: a stay amidst nature, culture, and biking

      Gubbio: a stay amidst nature, culture, and biking

      Gubbio is one of the most picturesque and charming medieval cities in Umbria. We have designed a tour with circular routes that can combine the ancient history of Gubbio, its artistic heritage, and pristine nature with biking proposals and a professional guide to explore the territory and its beautiful breathtaking panoramas.

      Paths designed with varying levels of difficulty suitable for everyone: families, cycling enthusiasts, experienced bikers, etc

      Choose which one is your favorite?

      I CINQUE COLLI

      The route is named after the symbol of the city of Gubbio, with the 5 hills representing the five hills behind the city. We start the ascent near the locality of Padule, which is immediately challenging but becomes easier after 2 km when we reach the paved road. This section is very scenic, and once we exit the vegetation, we find Monte Cucco and its valley to our right. Continuing, we reach the summit of Monte Ingino, where the wonder of the Basilica necessitates a stop to visit the place where the patron saint of Gubbio, St. Ubaldo, is located. The view over the city and the entire Eugubine plain is unique. Proceeding further, we cross two more hills with a steep ascent and, upon reaching the locality of Mocaiana, re-enter the city with a slight uphill.

      Difficulty: DIFFICULT

      Terrain: ASPHALT 30%
      UNPAVED 50%
      TRAIL 20%

      LA PIANA EUGUBINA

      An easy route that stretches across the local plains. The numerous roads bordering the agricultural fields create a fantastic network of paths protected by the surrounding hills. Ideal for starting a vacation in the area, admiring the beauty offered by nature, history, and our cuisine.

      Difficulty: EASY
      Terrain: ASPHALT 50%, DIRT ROAD 50%

      PEDALANDO VERSO SUD SULLA VIA DI FRANCESCO

      Sharing a short section of the Franciscan route with the many pilgrims traveling from Gubbio to Assisi, we start from the Vittorina church. After about 4 km, we reach the Ponte d’Assi area. Following the Mocaiana sign for about 800 meters and then turning left, the path becomes dirt, first on flat ground, then slightly uphill amidst olive groves and reforested areas of walnuts and cherries. We pass a green barrier and reach the summit. Here, the oak forest offers pleasant shade. Descending towards one of the lakes inside the Fassia Estate, artificial lakes built for irrigation, we climb again, keeping Gubbio to the left, returning to the asphalt road at a fast pace. We turn right and cross another hill, reaching the Colonnata area. The view here is fantastic; we are on the road leading to Perugia. We descend towards Gubbio and return, covering a section of the old Branca-Gubbio railway.

      Difficulty: EASY
      Terrain: ASPHALT 50%, DIRT ROAD 50%

      DAL SOLE AL CASTELLO

      The route winds through local crops for the first kilometers and then becomes completely flat. Heading east from the city, we reach the Torre dei Calzolari area, passing through dense woods and touching the Colmollaro Castle, a fief of the Raffaelli family, a marvel of our history. From here, we continue, passing through Branca, climbing along a dirt road until we reach a village with the Branca Castle. The route no longer has steep ascents, but continuous ups and downs make the return journey not too easy.

      Difficulty: EASY
      Terrain: ASPHALT 50%, DIRT ROAD 50%

      TRA LE COLLINE EUGUBINE

      Starting from the Vittorina church, a place of religious importance where St. Francis met and calmed the Wolf of Gubbio, we head south, crossing the main road. A few kilometers of asphalt, and the route becomes a dirt road. A small ascent allows us to admire a wonderful panorama of the Eugubian plain. We have reached the small hamlet of Monteluiano. From here, we climb on asphalt and then turn right. A series of ups and downs offer a unique view of the entire Eugubian valley. After a few kilometers, we descend and reach the Nerbisci hamlet. The return to the city is simple with a slight ascent. Passing through small villages, we return to the Stone City where the medieval era shines in all its facets.

      Difficulty: MODERATE
      Terrain: ASPHALT 50%, DIRT ROAD 50%

      DA GUBBIO VERSO LA VALTIBERINA

      A challenging route that unfolds entirely in the territory south of Gubbio. After an initial stretch on asphalt and a slight descent, we leave the plain to start the ascent on the hills bordering the Tiber Valley. Gubbio on our right and Mount Tezio on the left offer wonderful panoramic viewpoints. We descend quickly towards the westernmost point of the municipality of Gubbio, the Camporeggiano area (road leading to the Tiber Valley). There isn’t a single meter of flat terrain; it’s immediately uphill, returning towards the city of Gubbio.

      Difficulty: MODERATE
      Terrain: ASPHALT 40%, DIRT ROAD 60%


      In addition to accommodation tailored to your needs, you can enhance your experience with:

      • On-track lessons in e-bike and mountain biking for adults and children
      • Tour with the Gubbio Express
      • Ascent and descent with the Gubbio Cable Car
      • Truffle tastings
      • Beer tastings
      • Museum visits

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        The green gold of Umbria

        The green gold of Umbria

        Starting from Euro 233,00 per person

        The itinerary will lead you to discover Umbria’s green gold: Extra Virgin Olive Oil, traversing a territory rich in history and stories of its glorious past, centered around Trebbiano Spoletino.

        1° day

        Arrival in the early afternoon and free walk around Spoleto, city of the Festival dei Due Mondi and more recently known as the setting for the TV series “Don Matteo”. Enjoy a leisurely stroll through the historic city center, rich in artistic and cultural treasures, which have been made famous in recent years by the filming of “Don Matteo”. Throughout the year, the city offers entertainment opportunities such as festivals, exhibitions, and shows. Spoleto is a human-scale city, ideal for exploring on foot or by bike, and is an optimal starting point for our tours. Overnight stay in accommodation.

        2° day

        After breakfast, we will move near Trevi to visit the Museum of Olive Civilization and stop at an olive oil mill for a tasting of extra virgin olive oil. There’s an option to organize a bicycle ride along the Olive Belt that connects Spoleto to Assisi. Lunch on your own. In the afternoon, we continue to Campello sul Clitunno for a stroll through the village. Visit with a tasting at a Trebbiano Spoletino winery. Overnight stay in accommodation.

        3° day

        After breakfast, before returning to your destination, we suggest a stop at the Marmore Falls, with entrance to the park.

        Our best offer is starting from € 233,00 per person

        The rate is per person in a double room and includes:
        • 2 nights of bed and breakfast
        • Entrance to the Museum of Olive Civilization in Trevi
        • Olive oil tasting with a small snack
        • Tasting of Trebbiano
        • Spoletino wine with a small snack
        • Entrance to the Marmore Falls Park
        • Umbria & Bike Kit
        • Travel insurance by Europ Assistance
        The rate does not include:
        • Extras and tips
        • City tax to be paid locally
        • GPX tracks or detailed road map
        • Luggage transportation along the route
        • Bicycle rental
        • Transportation
        • Anything not expressly mentioned under “includes”

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          From Fortress to Fortress in the Trebbiano Territory

          From Fortress to Fortress in the Trebbiano Territory

          Starting from Euro 172,00 per person

          The area extending between Spoleto, Castel Ritaldi, and Giano dell’Umbria is characterized by a landscape of gentle hills where the cultivation of Trebbiano Spoletino alternates with olive trees. The numerous fortresses and castles dominate the landscape, bearing witness to the importance of the Duchy of Spoleto in the Middle Ages.

          1° day

          Arrival in Spoleto in the early afternoon. Enjoy a leisurely walk through the historic city center, rich in artistic and cultural treasures, which have recently been made famous by the filming of “Don Matteo.” Throughout the year, the city offers various entertainment opportunities such as festivals, exhibitions, and shows. It is a human-scale city, ideal for exploring on foot or by bike, and serves as an excellent starting point for our tours. We suggest a walk through the village of Campello Alto.
          Check-in at the accommodation for the overnight stay.

          2° day

          After breakfast, the walk, also possible by e-bike, will allow you to discover two villages in the area: Giano dell’Umbria, located at the foot of the Monti Martani, features its own castle and the notable Abbey of San Felice, with its 6th-century crypt housing the saint’s relics. Next, you’ll continue to Castel Ritaldi, formed from the merging of three medieval villages: Castel Ritaldi itself, Colle del Marchese, and Castel San Giovanni, where the castle was built by Cardinal Albornoz in 1376.

          During the day, there will be a stop at a winery producing Trebbiano Spoletino for a tasting with a snack.

          Check-in at the accommodation for the overnight stay.

          3° day

          After breakfast and before returning to your destination, there will be a stop at the Fonti of Clitunno, described by Goethe in his journey through Italy.

          Our best offer is starting from € 172,00 per person

          The rate is per person and includes:
          • 2 nights of bed and breakfast
          • Tasting of Trebbiano Spoletino wine with a small snack
          • Umbria & Bike Kit
          • Assicurazione Viaggi Europ Assistance
          The rate does not include:
          • Extras and tips
          • City tax to be paid locally
          • GPX tracks or detailed road map
          • Luggage transportation along the route
          • Bicycle rental
          • Transportation
          • Anything not expressly mentioned under “includes”

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            Narni Underground

            Narni Underground

            Book now and pay later!


              I have read the information and authorize the processing of data as reported in thePrivacy Policy
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