CategoriesBlog Christmas in Umbria Recipe By umbriasi

Umbrian Christmas Recipes

Christmas Flavor in Umbria: A Culinary Journey through Typical Recipes

Christmas is a magical celebration, and what better way to celebrate it than immersing oneself in the culinary traditions of a region rich in history and authenticity? In Umbria, the Christmas table is a true spectacle of flavors, with dishes that reflect generosity and love for local traditions. In this article, we will explore some of the typical Christmas recipes in Umbria, offering a taste of the gastronomic heritage that makes this region unique.

The typical family Christmas menu in Umbria.

Appetizers:

Chicken Liver Crostini
A simple recipe, typical of the peasant tradition in this region, widely spread and appreciated throughout Central Italy. Chicken liver pâté crostini are always present on the table, especially during the holiday season. It is an appetizer with a very distinctive flavor, slightly tangy and quite savory. The pâté is made with chicken livers and is excellent when paired with Umbrian rustic bread – known for being low in salt – lightly toasted. The warm and fragrant crostini served with this flavorful sauce pairs well with a good glass of local red wine.

Chicken Galantine
An Umbrian dish considered a classic of Christmas lunch in the regional tradition. It seems that it was usually the housewives who cooked it in exchange for money or, more often, according to simple barter rules, for other essential products. It can be reasonably assumed that not only did every town, fortress, or village exhibit its own galantine recipe, claiming it to be the best, but every woman or man who ventured into the task had their own personal interpretation. This stuffed chicken terrine is both majestic, intimidating, and instructive. We could consider it a kind of relic of “synthetic” cuisine, as it puts everything (literally everything) together. It’s also a bit like a Chinese puzzle box, as each element is skillfully fitted inside the other. It starts with the chicken, deboned and gutted. The outer layer is filled with meat (chicken, beef, salted tongue, ground pork), eggs, mortadella (but also ham and lard), pistachios, cream, truffles. The resulting food chimera is secured with sturdy strings (twine), cooked in broth, and, once cooled, served in slices with chicken jelly.

First Course:

Cappelletti in Broth
Homemade cappelletti are a must during the Christmas holidays in Umbria. These small ravioli filled with beef and pork are cooked and served in a rich broth, providing warmth and comfort to diners during the cold winter days.

Second Course:

Stewed Capon
It is a castrated rooster cooked slowly in a rich sauce based on red wine and aromas such as rosemary and bay leaves. The capon is marinated with garlic, white wine, and herbs before cooking. Often accompanied by side dishes like mashed potatoes, Stewed Capon represents Umbrian culinary tradition, offering a tasty dish symbolizing conviviality.

Desserts:

Panpepato
Panpepato is one of the most beloved Christmas delicacies in Umbria. A mixture of nuts, almonds, candied fruit, honey, chocolate, and a myriad of spices, this sweet recalls the Sienese panforte but with a unique Umbrian touch. It is a true explosion of Christmas flavors that delights the senses.

Torciglione
 Among the typical Umbrian Christmas sweets, there is one with a very particular shape: torciglione. Its origins are still uncertain: some claim that its shape resembles a lake eel, others that of a snake. Regardless of its history, it is a famous sweet throughout the region, with various versions that can vary in dosage or the presence of certain ingredients, but especially in the final decorations, leaving ample space for creativity.

Rocciata
A traditional sweet during the winter holiday period (from early November to Carnival), mainly prepared at Christmas, roc- ciata is a typical recipe of Foligno, Assisi, and Spello. Its spiral shape resembles that of a snake coiled upon itself, and its red color is given by alchermes. Inside the dough, a rich filling of cooked apples with walnuts, almonds, pine nuts, dried figs, raisins, and chocolate. Naturally, there are variations based on the area and family traditions, which usually remain secret!

Pinoccata
 Traditional Christmas sweets in Perugia, pinoccate are packaged in colorful and festive papers that brighten shop windows, gift baskets, and tables. It seems that these sweets were in use among Benedictine monks since the 14th century and were still consumed at the end of lavish Christmas lunches in the late 18th century.

Almost exclusive to the Umbrian capital, this sweet owes its name, known in variations such as pinoccati, pinocchiati, pinoccate, and pinocchiate, to pine nuts, formerly more frequently called pinocchi, which constitute its main ingredient and give it an unusual and spicy taste. It consists of a mixture composed only of water and sugar boiled until obtaining a thick syrup, in which a quantity of pine nuts almost equivalent to that of sugar is immersed. On half of the dough, from which many small diamonds will then be drawn, cocoa is added, useful to dampen the excessive sweet taste and also to diversify these products, then wrapped in pairs: one white and the other black.

The contrast between the two colors seems to evoke medieval decorative taste when very distant colors were approached, a taste found in architecture, decorative arts, but also in coats of arms, shields, banners, and banners (not to mention games – from checkers to chess – and city factions like whites and blacks). The packaging with which the sweet is presented seems to refer to the same medieval and Renaissance world: wrapped in paper as if it were a large candy, it is similar to those “throwing sweets” that were actually thrown during mock battles between knights and in tournaments of the feasts of those distant times.

 
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CategoriesActivity Attività Blog Blog Christmas in Umbria Christmas in Umbria By greenconsulting

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.

CategoriesBlog Consigli Tips By umbriasi

What to do in Umbria in December? UmbriaSì tells you

December is a magical month in Umbria, when the landscape transforms into an enchanting winter scene.

We would love to guide you through a unique journey in this fascinating region, offering you an unforgettable experience during the festive season.

Discover with us what to do in Umbria in December and let yourself be enchanted by this unique destination.

Christmas Markets
Get into the festive atmosphere by exploring the Christmas markets of Perugia and Assisi, Gubbio, Spoleto, Orvieto, Terni
The squares are filled with twinkling lights, colorful stalls and the delicious smell of local specialties. It’s the perfect opportunity to buy unique gifts and taste Umbrian delicacies.

The world’s largest Christmas tree on the water on Lake Trasimeno
The Christmas tree on Lake Trasimeno is a magical tradition that lights up the shores of the lake in December. The tree displays twinkling lights, creating an enchanting spectacle reflected on the water. The lighting ceremony, usually accompanied by festive events, attracts visitors and residents, creating a unique Christmas atmosphere on the shores of this picturesque Umbrian lake. An unmissable experience to immerse yourself in the magic of the holidays in a suggestive context.

The largest tree in the world in Gubbio
It is certainly one of the most impactful Christmas attractions not only for Umbria, welcoming visitors who flock to admire the largest tree in the world from all over Italy and abroad.
Located along the slopes of Mount Igino, it is made up of around 800 lights powered by renewable sources and therefore not only a project with a great tourist impact but also eco-sustainable.

Living Nativity Scenes: Tradition and Authenticity
Umbria is a land of ancient traditions and deep spirituality. With today’s Christmas-themed article, we will immerse ourselves in one of the most significant traditions: the Nativity Scene of St. Francis of Assisi.
This sacred representation is a testimony to Umbria’s cultural and religious heritage, an icon of faith and devotion that attracts visitors from all over the world.

Umbria in December offers a unique experience that blends the magic of the holidays with the beauty of nature and tradition. Trust us to organize your trip, ensuring a complete immersion in the culture, gastronomy and scenic wonders of this fascinating Italian region.

Make your December unforgettable with a trip to Umbria.

💚 We are waiting for you in Umbria 💚

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CategoriesActivity Attività Blog Blog By umbriasi

Pozzo di San Patrizio: a pioneering hydraulic work

It was the year 1527 when the Florentine architect Antonio da Sangallo the Younger was commissioned to build a Well in the heart of the city of Orvieto, a work that would later prove to be a real pioneering and avant-garde enterprise.
The task was ordered by the then Pope Clement VII, during the Sack of Rome, who wanted to give the city that gave him refuge (after having arrived there disguised as a greengrocer), a supply of water that was always available, especially during difficult periods such as sieges (or famines). A medal was also minted later, now kept in the Vatican Museums, with the engraving “ut populus bibat” – “for the people to drink”.

Initially the Pope had imagined the Pozzo for use in the fortified fortress of the Albornoz Fortress (hence the name “Pozzo della Rocca”). We have to wait for the 1800s for the current name Pozzo di San Patrizio.

Renaissance avant-garde
The architect Sangallo designed the cylindrical well, 58 meters deep, starting and taking inspiration from the spiral staircase of the Villa del Belvedere in the Vatican with a helicoidal design of steps (248) designed so that no traffic jams were created. and in fact whoever went down and whoever went up had their own “way” free, especially those who went there with mules.
There are 72 windows that illuminate the well until it reaches the semi-darkness in depth, where there is a small bridge connecting the two stairways.
The Well, completed in 1537, was built by digging into the tuff (Orvieto is famous precisely for its tufaceous soils and tuff tunnels where many famous Orvieto wines are kept and refined today) and then into the clay up to the aquifer of natural origin.
At the entrance you read “quod natura munimento inviderat industry adiecit – what nature had not given, industry procured”, a clear celebration of human ingenuity at the service of nature.

The Well and Ireland
As mentioned, the name Pozzo di San Patrizio, arrived in the 1800s at the behest of the friars of the Convento dei Servi who were aware of the legend of the “Irish saint”, St. Patrick, guardian of a cave so deep that it did not have a bottom enough to be recognized as St. Patrick’s Purgatory (and once it reached the bottom by overcoming the “tests” it was then possible to enter Paradise) and that the well was even connected to Ireland, where the Saint did the work of evangelization, and often found in the Well a time for reflection and prayer. Thus it was that the Pozzo became a sacred rather than a military destination. Today a tourist and cultural destination of great impact and emotion.

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CategoriesBlog News By umbriasi

Luisa Spagnoli

Beyond Fashion and Chocolate, a Woman Philanthropist on the Horizon

Luisa Spagnoli, a name that evokes immediate images of refined fashion and chocolate delicacies. However, his legacy goes far beyond runways and treats. Today, we want to reveal the lesser-known side of this extraordinary woman: her philanthropist soul.

For those, like me, who were fortunate enough to wander the picturesque hill of Santa Lucia at a young age, it was not at all uncommon to come across angora bunnies that had escaped from Luisa’s gardens. After the devastation of the Second World War, Luisa Spagnoli became passionate about these adorable animals, starting not only to create a collection of them, but to intuit a secret that would revolutionize the world of fashion: the art of combing, rather than shearing, these rabbits . A kind gesture that allowed us to obtain a yarn with unprecedented softness, a fabric that pampered the skin like no other.

And what about his delicious chocolates? The Bacio Perugina is a name known throughout the world, but there is another tablet that bears his name, a creation that some Perugians affectionately call “Carrarmato”, perhaps as a tribute to his tenacity and strength of mind.

And finally, we cannot forget the contribution of Luisa Spagnoli to the creation of Città della Domenica, the first theme park in Italy, born thanks to the ingenuity of her son Mario in 1963. She decided to use the land she owned on Mount Pulito, in the Ferro di Cavallo neighborhood in Perugia, in a park for family leisure, a sort of ideal city that was initially supposed to take the name of “Spagnolia”. Of enormous size for its time (over 43 hectares of land), the park presents, immersed in the dense Umbrian vegetation, wildlife areas and fairy-tale themed structures.

Luisa Spagnoli was much more than just a fashion and chocolate icon. She was a visionary woman, a generous philanthropist and an inspiration to future generations. His legacy extends far beyond the confines of catwalks and chocolates, a shining example of how passion, dedication and kindness can shape the world for the benefit of all.

Credit photo by:
Cittàdelladomenica.it
NestlèItalia.it
Ilverdemondo.it
Kongnews.it
IlDenaro.it

CategoriesBlog Blog Recipe By greenconsulting

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”.

CategoriesBlog Blog Recipe By greenconsulting

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.

CategoriesBlog Recipe By umbriasi

Mostaccioli

In the month of September, typically known for the grape harvest and the grape harvest, we find a famous traditional dessert from Umbria
According to tradition, mostaccioli were the favorite dessert of Saint Francis who tasted these “good and fragrant” biscuits, as the saint said, during his first stay in Rome.
Offering what would become her perennial “sin of gluttony” was Jacopa de’ Settesoli, a Roman noblewoman, who became a collaborator of the newborn Franciscan movement and a dear friend of Saint Francis, so much so that he affectionately called her Friar Jacopa. It is said that Saint Francis liked these sweets so much that he desired them even at the point of death!
Ingredients
Flour 600 g
Sugar 200 g
Raisins 50 g
Brewer’s yeast 50 g
Must 300 ml
Zest of 1 lemon
Extra virgin olive oil 2 tablespoons
Anise seeds (if desired)

Preparation
After sifting the flour, arrange it in a well and add the oil, sugar, sultanas and anise seeds. Mix everything and, once the brewer’s yeast has dissolved in the must, add it to the mixture, continuing to knead until you obtain a dough that can easily be detached from the work surface.
At this point, stretch the dough with your hands to obtain a cylinder, cut it into small pieces and give your mostaccioli the appearance you prefer: diamond-shaped or in the shape of a small donut. Then place them on the baking tray with baking paper. Bake them at 180 degrees and let them cook for about 30 minutes. Once ready, sprinkle a little icing sugar on top.

Curiosity
Cooked must was a typical sweetener throughout peasant Italy and was obtained by cooking fresh must for many hours in low, wide copper containers. Over time, this delicious but time-consuming ingredient has been replaced by sugar.
Cooked must is produced by pressing well-ripe grapes, with a higher sugar quality than that required for the production of wine (23-25% sugar), subsequently filtering the juice obtained. After this, the juice is cooked in containers traditionally made of copper or terracotta, but today replaced by stainless steel. Once boiled, it continues to cook over a low heat for several hours, until the liquid shrinks by a quarter of its initial volume. In many southern regions, “mostaccioli” are famous, desserts made from cooked must, but with a rhombus shape that differentiates them from our tradition.

Copyright foto La gazzetta del gusto
Umbriatourism

CategoriesBlog Consigli Tips By umbriasi

Foliage in Umbria

The Green Heart of Italy warms up with colors in autumn: from September Umbria lights up with red, yellow and orange!

After the summer heat, nature blows its most beautiful colors and, temporarily abandoning the green, it colors before the arrival of winter. Autumn in Umbria is made up of the smell of leaves, of wood burning in the first fireplaces that are lit.

It is the season of harvesting and pressing the olives, then boiling the musts and mills where you can taste the bruschetta with the new oil.

Don’t miss a bike ride along the Strada del Sagrantino, with its purple vines, or a walk in the woods, such as the Bosco di San Francesco in Assisi, where you can admire the autumn foliage, or go with the children to collect chestnut curls in the area of ​​Città di Castello.

CategoriesActivity Blog By umbriasi

Experience an Incredible Adventure: Rafting in Umbria

If you are looking for an adventurous and engaging experience, rafting in Umbria is the perfect choice. Umbria, the green heart of Italy, offers breathtaking landscapes and rushing rivers that lend themselves magnificently to this exciting sport.

Umbria is one of the most fascinating destinations for rafting thanks to its variety of rivers and the natural beauty of the territory. Nestled between green hills, ancient forests and spectacular mountains, the region offers waterways that wind through uncontaminated landscapes, making each descent a unique and unforgettable experience.

The three reasons why you should consider rafting in Umbria

  1. **Contact with nature:** During rafting, you will have the opportunity to experience nature directly, discovering hidden corners and breathtaking landscapes that only the river can offer.
  2. **Adrenaline and fun:** Rafting is a dynamic and adventurous activity, perfect for those looking for strong emotions and guaranteed fun, both for beginners and experts.
  3. **Activities for everyone:** Suitable for groups of friends, families and couples, the rafting experience in Umbria is designed to be accessible to everyone. all, with routes of varying difficulty and expert guides who guarantee safety and fun.

In Umbria, the main waterways suitable for rafting are along the Nera River or its tributary the Corno River, which flows through the picturesque Valnerina, and near the Marmore Falls.

Rafting in Umbria is an experience that offers adrenaline and natural beauty in a single adventurous package. Whether you are an expert rafter or a beginner looking for excitement, Umbria has something to offer everyone. With routes that pass through some of the most spectacular landscapes in the region, a rafting adventure here is not only a sporting activity, but an opportunity to connect with nature and discover the charm of Umbria from a unique perspective.

Don’t miss the opportunity to experience an unforgettable adventure among the Umbrian rapids this summer.

Book your experience with us

💚We are waiting for you in Umbria💚

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