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.

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.

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Hub Hotel

Completely renovated in 2023, Hub Hotel is located on the outskirts of Gubbio, easily accessible, just 800 meters from the historic center, a short walk.

Comfortable accommodations with private bathroom with walk-in shower, fiber wi-fi connection, buffet breakfast.

Giransole restaurant, naturally good, to savor the typical Umbrian cuisine revisited by the expert hands of Chef Enrico.

Zero km products, vegetables from the garden and tender local meats cooked at low temperature, all to be enjoyed in the air-conditioned interiors or outdoors, on the lawn in front.

Large car park, covered parking for motorcycles, park and garden for moments of relaxation, a brand new bike room with video surveillance, for bike storage with workshop corner and e-bike charging.

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    Garden Hotel Terni

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    Garden Hotel Terni- 4 Stars

    Terni (Tr)

    Terni is known as the “city of lovers” because its patron saint, Valentine, was born here and rests here, in the basilica built in his honour.

    Garden Hotel is the greatest Hotel in Terni, easy to reach from all over Italy and it’s the perfect starting point to experience the beautiful Umbria and Rome, that is only 62 miles away from Terni.

    With its 35 years’ experience, Garden Hotel is known for its warm ambience and for its friendly staff that takes care of guests’ needs. Caring for guests’ well-being is the main goal of the Hotel. The free wi-fi connection in the rooms and common areas, the outdoor pool, the gymnasium and all our services will make your stay really enjoyable!

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      Hotel Giotto & SPA

      Hotel Giotto & SPA

      Hotel Giotto & SPA – 4 Stars

      Assisi

      Giotto Hotel & Spa is located in Via Fontebella in Assisi, an ideal position to reach the Basilica of San Francesco, which is only 200 meters away. The building is a refined historic residence of the XV century, which enjoys a magnificent 180 degree view over the Umbrian valley.Hotel Giotto offers an extraordinary dining experience with its L’Estasi restaurant.The ISHTAR SPA CLUB offers its guests wellness services such as massages, face and body treatments, sauna and Turkish bath, to treat yourself to a moment of relaxation.Hotel Giotto is also the ideal location for organizing special events such as weddings, birthdays and anniversaries. The Archi room with panoramic view can accommodate up to 200 people and offers a romantic and elegant setting. The Belvedere Lounge, on the other hand, is perfect for organizing meetings and conferences for up to 100 people, in a unique and unforgettable atmosphere.

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        Hotel Properzio

        Hotel Properzio

        Hotel Properzio – 2 Stars

        Assisi

        In an historical Medioeval building dating back to the 16th century (around 1530), located in historic center of Assisi, in front of San Francis Church, very close to the most important and famous monuments of the city. 

        Small and cozy hotel with only 8 rooms. Romantic hotel, soberly elegant, cared in services and details. Rooms with bright window on main street San Francis, they are equipped with: Smart TV, private bathroom with shower and window, hairdryer, complimentary toiletries, heating (central and private) self air conditioning.

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          Viole Country Hotel

          Viole Country Hotel

          The Viole Country Hotel has been a family-run 3-star hotel since 1965. We are located in
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          St Francis of Assisi.
          Ideal for Couples, Families, Singles, it is also the perfect choice for Groups wishing to
          make a stopover in beautiful Umbria. In fact, not far from the hotel you will also find the
          splendid towns of Spello, Perugia, Spoleto and Gubbio.
          Easily accessible by car, we offer our guests convenient car and motorbike parking, an
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          Here you can enjoy the tranquillity and spirituality that only Assisi can give you; you can
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          In the restaurant you can taste delicious and genuine regional dishes, prepared with care
          and attention using local products; harmony of smells and tastes of ancient traditions and
          renewed taste will accompany you throughout your stay. Let Our hospitality involve you
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          The Panoramic Terrace is the setting where in summer you can have breakfast, lunch,
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            Chocohotel

            Chocohotel

            Chocohotel, the world’s first hotel dedicated to chocolate!

            Perugia is home to the Chocohotel, the world’s first hotel dedicated to chocolate!

            When you wake up, treat yourself to a super breakfast, full of delicacies served in an assorted buffet with many different types of chocolate products and unlike any you’ve seen so far: the Isola dei Golosi, the sweetest buffet there is!

            At the Chocohotel you can indulge in a chocolate tasting at the bar or visit the well-stocked Chocostore, where you can find products from Costruttori di Dolcezze by Eurochocolate.

            The 94 rooms, spread over three unusual floors Piano al Latte, Piano al Gianduia and Piano al Fondente, feature “gluttonous” furnishings: lamps with chocolate drippings, bar-shaped headboard, bedspread with the word chocolate written in all the languages of the world and the ChocoScrivania.

            Chocohotel houses inside it the Buonenuove Restaurant. On the hotel’s rooftop swimming pool and large roof garden.

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