CategoriesBlog Blog Recipe By greenconsulting

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.

CategoriesBlog Consigli Tips By umbriasi

Perugia in one day: a journey through art, history and flavours

Do you only have one day to visit Perugia?

Don’t worry: with our advice, you will live an unforgettable experience in the heart of Umbria. This city, rich in history, art and culinary traditions, is the perfect destination for a getaway dedicated to beauty and taste.

Morning: discovering the historic center
Your adventure begins in Piazza IV Novembre, the nerve center of Perugia. Admire the magnificent Fontana Maggiore, one of the most beautiful medieval works of art in Italy, and the evocative Cathedral of San Lorenzo, with its interior rich in history and spirituality.

Right next to the Cathedral in the Cloister, you can access Perugia Sotterranea, it will be like taking a real journey through the centuries. This experience, little known even by the people of Perugia themselves, allows you to visit the submerged world of the city of Perugia, and learn about the various stratifications: from the Etruscans, through the Romans and the papal settlement, up to the current conformation of the city center.

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Also in Piazza IV Novembre, you will find the majestic Palazzo dei Priori, which houses the Galleria Nazionale dell’Umbria.

Here you can admire masterpieces by artists such as Perugino, Raphael’s teacher, and Pinturicchio. If you love art and history, this is an essential stop.

Lunch: authentic Umbrian flavors
For lunch, immerse yourself in the local gastronomic tradition. A typical trattoria is the ideal place to enjoy dishes such as umbricelli with black truffle or torta al testo, a focaccia filled with cured meats and cheeses. If you prefer something more rustic, a platter of local products and a glass of wine will give you an authentic taste of Umbria.

Afternoon: a journey through the past and views
In the afternoon, visit the evocative Rocca Paolina, a true underground city built in the 16th century by order of Pope Paul III. Walking through its underground alleys will be like reliving the Perugia of the Renaissance.

Then, stroll along the Corso Vannucci, the main street of the city, full of shops, cafes and artisan workshops. Here you can buy unique souvenirs, such as hand-painted ceramics, artisanal fabrics or the famous Perugina chocolate.

Take a break. We recommend that you taste the food of the gods in one of our chocolate shops in the historic center.

Book Your Tasting Now

Before ending the day, stop at Giardino Carducci, a perfect place to relax and enjoy a breathtaking view of the Umbrian valley. From here, the sunset offers magical colors that will remain in your heart.

Contact us to discover every hidden corner, organizing personalized tours, culinary experiences and activities that will make your trip unforgettable.

💚 We are waiting for you in Umbria 💚

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CategoriesBlog News By umbriasi

Umbria in Fiction

L’Umbria da Fiction
Benvenuti in Umbria, nel cuore verde dell’Italia, una Regione che incanta con la sua bellezza naturale e il suo fascino storico. Ma c’è qualcosa di magico nell’Umbria che va oltre i suoi paesaggi mozzafiato e le sue città medievali: è il luogo dove la magia del cinema e della televisione prende vita!
In questo viaggio cinematografico, esploreremo i luoghi incantati dell’Umbria che sono servito da sfondo per film e fiction, portando sullo schermo la ricchezza della sua cultura e della sua storia.

Città della Pieve e “CARABINIERI”
Città della Pieve caratterizzata dai suoi edifici in mattoni rossi e situata al confine tra l’Umbria e la Toscana, è stata forse la prima location in Umbria a fare da sfondo per avvincenti inseguimenti tra criminali e carabinieri, nella Fiction “Carabinieri” e che ha fatto da trampolino di lancio nella carriera da attori come Manuela Arcuri, Martina Colombari, Lorenzo Crespi…
La caserma dei carabinieri è stata collocata in via Maddalena 34 in un istituto tecnico.
Il celebre Bar Pippo, frequentato dai protagonisti della fiction, si trova invece in Piazza Matteotti, ed è ancora oggi attivo.

Assisi e “CHE DIO CI AIUTI”
Assisi è stata la protagonista delle ultime stagioni della celebre fiction Rai “Che Dio ci aiuti”.
Girovagando per le strade della città, è possibile identificare gli edifici storici di Assisi che fungono da cornice alle avventure di Suor Angela, interpretata dall’attrice Elena Sofia Ricci, che attraversa il centro storico a bordo del suo ormai iconico pulmino blu. Location delle riprese sono state anche la maestosa Basilica Papale di San Francesco, la Basilica di Santa Chiara e la Cattedrale di San Rufino. Molti dei dialoghi tra Suor Angela e Suor Costanza, interpretata dall’attrice Francesca Chillemi, sono state girate, per esempio, nella chiesetta di San Giacomo de Muro Rupto.

Perugia e “LUISA SPAGNOLI”
Perugia, la pittoresca capitale dell’Umbria, è stata il set per numerose produzioni cinematografiche e televisive: una tra queste, trasmessa nel 2016, è la serie televisiva dedicata a Luisa Spagnoli (ne avevamo parlato qui), imprenditrice lungimirante e creatrice del marchio di moda che porta il suo nome e del famoso Bacio Perugina, il cioccolatino con la nocciola ideato insieme al marito Francesco Buitoni.
La scenografia si è sviluppata soprattutto in piazza IV Novembre, tra la Cattedrale di San Lorenzo, la Fontana Maggiore e Palazzo Priori. Luisa Spagnoli, interpretata dalla bellissima e bravissima Luisa Ranieri, ha sfoggiato eleganti abiti d’epoca mentre percorreva Corso Vannucci, il corso principale di Perugia ma anche le suggestive scalette di Sant’Ercolano

“DON MATTEO” tra Gubbio e Spoleto
Gubbio, con le sue case di pietra e i vicoli stretti, è un vero tesoro medievale che ha attirato registi di tutto il mondo. La città è stata utilizzata come primo set per il film “Don Matteo”, prima di passare. Gubbio offre un’atmosfera autentica che ha reso la serie ancora più coinvolgente per gli spettatori. A Gubbio, in particolare, sono stati utilizzati la Chiesa di San Giovanni per la canonica e la chiesa della Fiction. Nella Piazza Grande, di fronte al Palazzo dei Consolo, invece, si trovata la caserma del maresciallo Cecchini, dove è ancora posizionato il tavolo delle partite a scacchi tra Don Matteo e il Maresciallo. Le famose passeggiate in bicicletta di Terence Hill – DON MATTEO, sono girare in Via Savelli, Via Piccardi e Via Baldassini.

A Spoleto, invece, la maestosa Cattedrale di Santa Maria Assunta, conosciuta anche come Duomo di Spoleto, è la location iconica della serie. Questo capolavoro di architettura romanica ospita opere d’arte straordinarie e rappresenta uno dei luoghi più sacri della città. Nella trama di “Don Matteo”, la cattedrale ospita la Canonica, la Caserma dei Carabinieri e il Parlatorio.
Poco distante si può ammirare Piazza della Signoria dove sono state girate molte scene della Fiction. Palazzo Bufalini è stato utilizzato per le riprese in esterna della Caserma dei Carabinieri.

L’Umbria è molto più di un’incantevole regione italiana: è un mondo di possibilità per cineasti e registi che desiderano catturare la sua bellezza e il suo fascino senza tempo. Esplorare i luoghi dove sono stati girati film e fiction in Umbria è un modo affascinante per scoprire la regione da una prospettiva unica, attraverso gli occhi dei creatori cinematografici che hanno reso questi luoghi indimenticabili sul grande e piccolo schermo.

 

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CategoriesActivity Attività 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 Consigli By umbriasi

What to do in Umbria in January? UmbriaSì tells you

When the hustle and bustle of the Christmas holidays dies down, January becomes the perfect month for a holiday dedicated to relaxation and discovery. Umbria, with its quiet villages, winter landscapes and authentic flavors, offers a unique experience to start the year in the best way.

Here are our three tips on what to do in Umbria in January

Discover the beauty of winter nature

The Umbrian hills, woods and natural parks are tinged with winter shades in January, offering breathtaking landscapes and a magical atmosphere. Explore the trails of Mount Subasio or the Trasimeno Lake Park, where the quiet of the season allows you to connect with nature in an authentic way. If you are a photography lover or simply seek peace and silence, the Umbrian winter panoramas will surprise you.

Unique Art and Culture Experiences

January is the perfect time to indulge in cultural visits without the crowds. Discover Umbria’s artistic masterpieces, such as Giotto’s frescoes in the Basilica of San Francesco in Assisi or the works of Pinturicchio and Perugino preserved in local museums. Exploring Umbrian art in winter is an intimate experience that allows you to fully appreciate the region’s rich history and culture.

Rediscover artisan traditions

Umbria is also the land of ancient artisan traditions that, in winter, can be experienced in a more authentic way. Visit the textile workshops, where hand-crafted work creates unique works, or discover hand-painted ceramics, a symbol of local excellence. An immersive experience that allows you to take home a piece of Umbrian culture and appreciate the passion that animates master craftsmen.

💚 We are waiting for you in Umbria 💚

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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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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”.