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 Over time, this delicious but time-consuming ingredient has been replaced by sugar.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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CategoriesBlog Blog News By umbriasi

Umbria Jazz

Finalmente ritorna Umbria Jazz, l’evento musicale più atteso in Umbria!

Umbria Jazz è il festival musical dedicato al mondo del Jazz più importate in Italia e tra più influenti al mondo.
Un festival tra le note calde del Sax e quelle ritmiche della tromba che risuonano tra i vicoli del Centro Storico di Perugia e i suoi palchi  distribuiti in location con cornici storiche mozzafiato, come il palco di Piazza IV Novembre, la Jazz Jam Session al Teatro Morlacchi, i concerti per i puristi alla Galleria Nazionale dell’Umbria,  fino al Main Stage situato all’arena Santa Giuliana per i concerti dei grande artisti italiani e internazionali che hanno varcato la porta di Umbria Jazz.

Lo stesso Herbie Hancock, presente anche quest’anno ad Umbria Jazz, descrive così il festival:

“È il luogo in cui bisogna essere in questo periodo dell’anno”

Lo sapevi che Umbria Jazz è stato anche citato nella puntata n.16-stagione 33 de I Simpsons?

Ripercorriamo insieme le origini di Umbria Jazz

Nasce nel 1973 (quest’anno festeggia i suoi 50 anni!) per volontà di Carlo Pagnotta, gestore di una bottega di abbigliamento e soprattutto grande appassionato di musica Jazz che desiderava portare nella sua Umbria un festival dedicato a questo genere musicale. La storia narra che ebbe l’idea o la folgorazione Jazz in un bar storico di Via Mazzini, oggi chiuso.
Il primo concerto si svolse proprio ne 1973, nel teatro naturale della Villalago a Piediluco, in provincia di Terni. Altre location destinare ai palchi erano Perugia proprio in Piazza IV Novembre dove fecero il proprio esordio italiano i Weather Report, e ancora Gubbio, proprio per dare l’idea di un festival musicale che abbracciasse tutta l’Umbria.

Non è sempre filato tutto liscio…

Nei difficili e bollenti anni ‘70-’80, tra scontri e idee politiche contrastanti tra la “musica nera” e la “musica bianca”, Umbria Jazz non vide la luce dei palchi nel 1978 fino al 1982!

Il ritorno

L’anno della sua “rinascita” risale al 1982 con novità e cambiamenti come l’introduzione del biglietto di ingresso per alcuni concerti, fino ad allora gratuiti.
Nel 1985 nacque l’Associazione Umbria Jazz che gestisce l’evento e il marchio Umbria Jazz che invece rimane di proprietà della Regione Umbria.
Altra novità è la scelta di Perugia come città ospitante Umbria Jazz con solo alcuni concerti tenuti negli anni a Terni, Assisi, Gubbio. Oppure con l’edizione di Umbria Jazz Winter Edition che si tiene ogni anno a dicembre a Orvieto.

Le vie che suonano

Durate Umbria Jazz, che si tiene ormai da tradizioni per 10 giorni nel mese di luglio, è possibile assistere e ascoltare musicisti, jazzisti, cantanti che si esibiscono lungo tutto corso Vannucci, creando atmosfere uniche tra le note del Jazz, Blues, Gospel, Soul, Rhytm’n’Blues…
Famosi per i loro concerti itinerari sono, per esempio, i Funk Off!

La potenza è Umbria Jazz è l’aver creato un evento di Musica Jazz in Italia, con tutte le sfumature che vanno dal blues alla musica raggae, dal pop al soul, tra grandi artisti e artisti emergenti, tra musica “in strada” e grandi palchi. Un evento in grado di far emozionare e riunire tutti, grandi e piccini, sotto le note del Jazz.

Citando Alessandro Baricco nel suo monologo teatrale Novecento:

“Quando non sai che musica è,
allora è Jazz!”

Alcuni grandi artisti che hanno partecipato in questi anni a Umbria Jazz

Alicia Keys 
Art Blakey 
B.B. King
Carlos Santana 
Diana Krall 
Earth, Wind & Fire 
Elton John 
Eric Clapton 
Herbie Hancock 
Johnny Depp 
Lady Gaga 
Liza Minnelli 
Massive Attack 
Mika 
Phil Collins 
Pino Daniele 
Prince 
Simply Red 
Stefano Bollani 
Sting
The Chainsmokers 
Tony Bennett 
Vinicio Capossela 

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CategoriesBlog News By umbriasi

Perugia 1416

The Historical Reenactment of Perugia 1416
Every year, the city of Perugia relives a pivotal moment in its history through the evocative historical reenactment of Perugia 1416. This fascinating and traditional historical and cultural event celebrates the period between the Middle Ages and the Renaissance and marks the entry into the city of Braccio Fortebraccio after his victory at the Battle of Sant’Egidio, which took place on July 12, 1416.
The Event
The historical reenactment of Perugia 1416, organized annually, is a unique opportunity to immerse oneself completely in the medieval atmosphere. This year, the event will take place from June 13 (preview) to June 16, 2024, marking its ninth edition.

One of the most spectacular aspects of the event is the competitions between the five Magnificent Districts of Perugia – Porta Sole, Porta San Pietro, Porta Eburnea, Porta Santa Susanna, and Porta Sant’Angelo – vying for the 2024 Palio through allegorical parades, the Drappo Race, Historical Archery, and the Tower Joust. The winning District of the challenges will be proclaimed by Braccio himself.

Perugia Comes Alive with History
During this period, the streets of Perugia are adorned with the sparkling costumes of hundreds of participants in period dress. Ladies, knights, artisans, and commoners reenact scenes of daily life and chivalric tournaments. The parade is enriched with sounds and colors that take one back in time, creating an immersive experience with music, street performers, taverns, shows, district members in historical dress, and ancient craft shops.
The historical reenactment of Perugia 1416 is not just a folkloric event but a true journey through time that allows you to relive one of the most significant moments in Perugian history. Through costumes, competitions, food, and traditions, Perugia proudly and passionately celebrates its past, offering everyone an unforgettable experience.

CategoriesBlog La Contessa: a door between land and sea News By umbriasi

The Templars in Gubbio

Welcome to the heart of Umbria, where history blends with the charm of the Templars. Gubbio, a picturesque medieval city hides secrets that date back to the era of the Knights Templar. In this article, we will take you on a journey through time to discover the fascinating link between Gubbio and the Templars, offering a panoramic view of this ancient order and its traces in the heart of this city.

The history of the Templars
To fully understand the influence of the Templars in Gubbio, it is essential to take a look at their history. The Order of the Templars, also known as the Knights Templar, was founded in the 12th century during the Crusades in the Holy Land. These warrior-monk knights were famous for their military prowess, their religious devotion, and their incredible wealth.

The Templars played a significant role in the Crusades, defending Christian pilgrims and amassing vast amounts of wealth and property throughout the known world. Their influence also extended to Italy, and Gubbio was no exception. From a famous writing by a nobleman from Eugubino we read about a certain Knight Battista Sforzolini: “Battista Sforzolini, knight of the Temple of Jerusalem, was one of the bravest warriors of his time; he was always the first in all the most dangerous ventures; he never escaped danger, he almost overcame it with valor and wisdom, and in the most frightening battles he showed that a generous heart cannot find danger that frightens it.”

The Templars in Gubbio
Gubbio, with its strategic position and historical importance, became an important center for the Templars in Italy. This city was a crucial crossroads for travelers and pilgrims heading to Rome and played a key role in the network of Templar settlements in Italy. The Inquisition process was inaugurated in Gubbio, in the palace of the Church of Santa Croce della Foce and in the palace of the Bishopric.
Between Gubbio and the neighboring municipalities of Scheggia and Pascelupo, Scheggia, Costacciaro, Sigillo, Fossato di Vico… there are many traces and symbols such as the Templar crosses which testify to the presence of the Templars in the Umbrian land.

Gubbio is a hidden treasure for history buffs and those fascinated by the history of the Templars. This fascinating journey will allow you to discover the secrets of this ancient order and immerse yourself in the unique atmosphere of a city that has kept its Templar heritage alive over the centuries.

CategoriesBlog Blog News By umbriasi

Festival of Ceri in Gubbio

Every year, on May 15, Gubbio prepares for the Festival of Ceri, a very ancient and folkloric popular tradition that draws its origins, the pagan ones, from ancient propitiatory rites that the ikuvini (the original Italian name of the Eugubini) dedicated to the divinities present in the seven Tables of Gubbio, in particular the Goddess Ceres and which are now kept in the Palazzo dei Consoli.
Another origin, purely Christian, celebrates the Patron Saint of Gubbio, Sant’Ubaldo starting from May 1160, on the anniversary of his death.

The Festival of Ceri is a tradition deeply felt by the Eugubini and which tells the story of a people that draws the strength of being from its roots: among the protagonists of this festival there are the Ceraioli, those who carry the Cero and which involves them also as a tradition to be handed down from father to son.

The Ceri, kept in the Church of Sant’Ubaldo during the year, are wooden structures built in the shape of octagonal prisms that overlap. In order to reinforce the structure, inside the wooden prism there is a frame made up of an axis and the part that protrudes is called “timicchione“: the one placed at the top becomes the support for hoisting the Saint, while the one at “barella“, is used by the Ceraioli to carry it during the race through the streets of the town until you reach Monte Igino, where the Basilica del Santo is located with the remains placed in 1194.
The Saints who are instead transported on the Ceri by the Ceraioli are, in addition to Sant’Ubaldo, San Giorgio, Sant’Antonio, in the order in which they parade. If Sant’Ubaldo is the Patron of Gubbio, San Giorgio is the protector of merchants and Sant’Antonio of farmers.

The route of the Corsa dei Ceri, which starts from the Chiesa dei Neri, is about 4 km long and then ends with a big party in the characteristic alleys of Gubbio among food and wine tastings, shows and music.

In short, a real celebration, felt and loved by the Eugubini as well as by all the Umbrian people and which every year attracts many visitors and tourists, curious to discover an ancient tradition rich in history and peculiarities.

Since 1973 the Ceri have even become the symbol of the Umbrian Region.

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Gubbio Express is the City Tour of the City of Gubbio, the best way to comfortably start your visit.
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CategoriesBlog Blog Recipe By umbriasi

Easter recipes in Umbria

Ci si avvicina alla Pasqua e sulle tavole umbre, imbandite di leccornie e decorate dai profumi della primavera con i suoi colori e il dolce suono delle tortore canterine, non possono mancare due piatti tradizionali della cultura e enogastronomica umbra: il dolce Ciaramicola da gustare per la colazione oppure a fine pasto abbinato con un Vin Santo umbro da Grechetto e Trebbiano,  e la Torta al formaggio che accompagna salumi e antipasti ricchi e saporiti.

La Ciaramicola e le sue origini
Una ciambella conosciuta nei borghi perugini già nel XV secolo, è un dolce lievitato ricoperto di candida meringa e arricchita a adornata da colorati confettini. Il suo impasto interno di presenta di un coloro rosso/rosato conferito dal liquore che si utilizza per questo dolce: l’Alchermes, a base di cocciniglia, acqua di rose, vaniglia, cannella, chiodi di garofano e coriandolo. Un liquore italiano molto amato dalla famiglia dei Medici.

Il nome Ciaramicola, etimologicamente, deriverebbe da diverse sfumature di significato:

  • Da Ciaramella: per la circolarità della sua forma;
  • Da Ciarapica: il nome dialettale della Cinciallegra, l’uccello della primavera;
  • Da Ciara: in riferimento alla meringa fatta da albume d’uovo o dalle chiare dell’uovo.

La tradizione poi vuole che la Ciaramicola fosse un dolce che le fanciulle regalassero a Pasqua ai loro futuri mariti come buon auspicio.

Un’altra tradizione importante del territorio umbro è legata alla festa di Sant’Ubaldo, patrono di Gubbio. In un testo del 1431 si legge, infatti, che la Ciaramigola venne fatta preparare e offrire agli eugubini in occasione della festa del Santo il 15 maggio.

Infine, capita spesso di trovare la Ciaramicola con 5 “ciuffetti” di meringa, in rappresentanza de cinque Rioni Perugini: Porta Santa Susanna rappresentata dal colore azzurro dei confettini (per l’orientamento verso il Lago Trasimeno della Porta), Porta Eburnea dal colore verde (gli orti), Porta Sant’Angelo dal colore rosso (la spada dell’Angelo), Porta San Pietro dal colore giallo (come il grano), Porta Sole bianca come la meringa e come la luce del sole (il sole infatti è il simbolo di questa Porta).

La ricetta della Ciaramicola
Ingredienti per la ciambella:

  • 550gr di farina 00
  • 250 gr di zucchero
  • 150gr di strutto (alternativa burro)
  • 4 uova
  • 1 bustina di lievito per dolci
  • Scorzetta di 1 limone
  • 200ml di Alchermes

Ingredienti per la meringa:

  • 100 gr di albumi
  • 200 gr di zucchero
  • 1 cucchiaino di cremar tartaro

Per la decorazione:

  • Confettini di zucchero colorati

Procedimento:
Cominciamo col montare uovo e zucchero fino a ottenere una spuma omogenea alla quale aggiungeremo la farina e il lievito setacciati, lo strutto a temperatura ambiente, la scorzetta di limone grattugiata ed infime l’Alchermes. Dopo aver amalgamato tutti gi ingredienti, la versiamo in una teglia imburrata. In forno per 45 minuti circa a 160°C.
Per la meringa montiamo a neve ad alta velocità gli albumi con il cremar tartaro e gradualmente lo zucchero. Dovrà risultare ferma, soffice e lucida.
Una volta che la ciambella sarà fredda, la ricopriamo di meringa e infine con gli zuccherini colorati.  Di nuovo in forno per 25 minuti per far cuocere la meringa a 90°C.

La Torta al formaggio
Un lievitato ricco di formaggio e sapori tipico delle festività Pasquali in Umbria ma che si mangia e consuma tutto l’anno proprio per la sua bontà, la semplicità e la facilità di abbinamento con i salumi, soprattutto il capocollo e la norcineria.
Non di rado la Torta al Formaggio viene mangiata a colazione la mattina di Pasqua, ecco perché è conosciuta anche con il nome di Torta di Pasqua.
Nel De Agri Coltura, Catone scrive di una torta al formaggio famosa soprattutto a Tuoro sul Trasimeno.

La ricetta della Torta di Pasqua

Ingredienti:

  • 500gr di farina 00
  • 100gr di parmigiano grattugiato
  • 75gr di pecorino grattugiato
  • 10gr di lievito di birra
  • 100 ml di olio evo
  • 150m di latte
  • 100gr di formaggio emmentaler
  • 4 uova
  • 10gr di sale
  • Pepe qb

Procedimento
Iniziamo con il sciogliere il lievito del latte intiepidito. In una terrina, mescolare farina, pecorino e parmigiano, uova, il latte con il lievito ed infine l’olio a filo e cominciare ad impastare bene fino a fare amalgamare bene tutti gli ingredienti e a ottenere un panetto omogeno e liscio. Aggiungere il sale, il pepe e l’emmentaler a tocchetti molto piccoli o grattugiato. Porre l’impasto in uno stampo imburrato e lasciarlo lievitare per 2 ore poi infornarlo a 180°C per circa un’ora.

 

 

Copyright foto Torta al Formaggio by Spicchio d’Aglio

 

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CategoriesBlog Blog Recipe By umbriasi

Carnival Recipes in Umbria

#COOK WITH UMBRIASI

We told you about Carnival, its origins and traditional Umbrian desserts.
Today here we bring you the recipes of the Carnival:
Prepare the apron, the work surface and ready to knead and then enjoy!

FRAPPE

Ingredients
500 g of 00 flour
3 eggs
Lemon peel to taste
1 teaspoon baking powder
250 g of butter
100 g of sugar
1 pinch of salt

For frying
1 liter of peanut oil

To decorate
Powdered sugar/honey or alkermes

Method
Create a fountain of flour on the work surface and arrange the baking powder in the centre, start mixing flour and baking powder, then always in the center add the eggs, the lemon peel (pay attention to the white part of the lemon which is more bitter) and the pinch of salt. Once the ingredients are mixed, add the butter at room temperature and the sugar. The dough will be ready when it is smooth, homogeneous and will come off easily from your hands. Let the dough rest for 30 minutes covered with cling film.
After 30 minutes, roll out the dough with a rolling pin until it forms a sheet that is not too thin. With the washer, cut the dough into rectangular strips with a small cut in the center where you pass one end of the frappa through the middle, simulating a bow.
Fry the frappe in hot oil for about 5 minutes. Once ready and cooled, decorate them with icing sugar, honey or alchermes as you like

CASTAGNOLE

Ingredients
230 g of 00 flour
2 eggs
½ sachet of baking powder
4 Tablespoons of sugar
1 small glass of liqueur (mistrà, sambuca)
50 ml of milk at room temperature
2 tablespoons of extra virgin olive oil
Lemon peel to taste
1 pinch of salt

To frying
Plenty of peanut oil

To decorate
Icing sugar/honey or alchermes and colored sugared almonds

Method
Break the eggs into a small bowl and mix with the sugar until you have a frothy and light consistency. The sugar must be well mixed. Add the sambuca, slowly add the milk and oil and finally the grated lemon peel (pay attention to the white part, as above!). Mix everything until all the ingredients are well blended. Then add the flour and baking powder until you get a batter-like consistency.Let the mixture rest covered for about 10-15 minutes.Pour the batter into hot oil (help yourself with a spoon to form balls) and turn them halfway through cooking. Once ready, decorate with alchermes honey sugar and colored sprinkles

N.B There are variations that also include filling them with cream, chocolate cream or cream!

STRUFOLI

Ingredients
400 g of flour
6 eggs
6 tablespoons of sugar
1 small glass of Mistrà or Sambuca
1 lemon peel and lemon juice
1 cup of milk
25 g of baking powder
6 teaspoons of extra virgin olive oil

To frying

2 liters of peanut oil

To decorate

Honey

Method

With a whisk, beat the egg yolks with the sugar until you obtain a frothy consistency. Whip the remaining egg whites until stiff and add them to the yolks and mix well. Add the lemon peels and slowly add the oil and milk.
Gradually add the flour, baking powder, lemon juice and liqueur. Knead until you get a smooth and homogeneous dough. Sprinkle it with oil and cover it with a cloth to let it rest for at least 2 hours.
Slide the balls of dough into the hot oil (again with the help of a spoon). To help the dough remain round, slowly rotate the pan (with the handles) in which you are frying the strufoli (be careful! )
Once cooled, sprinkle them with honey melted in a bain-marie.

CICERCHIATA UMBRA

Ingredients
300 g of 00 flour
30 g of butter
3 eggs
1/2 grated lemon peel
Alchermes to taste

To frying
2 liters of peanut oil

To decorate
400 g of honey
colorful candies
dried fruit like almonds cut into strips
100 g of candied fruit

Method
On a pastry board, mix the flour with the eggs, the lemon peel, the butter at room temperature and the liqueur until a homogeneous and smooth consistency is obtained. Create sausages from the dough from which to obtain the irregular balls cut with a knife and fry them in hot oil. Heat the butter and once melted, pour the fried balls and mix well. Then add the sugared almonds, candied fruit and almonds to taste.
Then cut into strips 150 gr. of peeled almond

 

CRESCIONDA SPOLETINA

Ingredients
50 g of 00 flour
70 g of sugar
4 eggs
500ml of milk
200 g of macaroons
50 ml of mistrà liqueur
100 g of dark chocolate
1 grated lemon peel

Method
With a whisk or mixer, blend the amaretti biscuits. Then proceed by beating the yolks with the sugar until you get a frothy consistency; then add the minced chocolate, the liqueur and the milk slowly. Finally, the amaretti biscuits and the flour little by little, together with the grated lemon. Whip the egg whites until stiff which will then be joined to the mixture from bottom to top. Grease and flour a baking tray (24 cm in diameter) and bake at 180° for 60 minutes.

Credit photo
UmbriaTourism
Forchettiere.it
Antonio Gravante
2Amiche in Cucina
Fonte Cesia
Kasanova

CategoriesBlog News By umbriasi

The Sanctuary of Merciful Love of Collevalenza

Umbria, with its picturesque hilly landscapes, medieval villages, and deep spiritual roots, is one of Italy’s gems. Among the numerous attractions this region has to offer, the Sanctuary of Collevalenza stands out as a place of devotion, hope, and reflection.

Located just a few kilometers from Todi, the Sanctuary of Collevalenza was founded at the behest of Mother Hope and built by the Spanish architect Julio Lafuente in 1951, with the intent of creating a place that represented and expressed God’s Mercy for all the faithful who had committed a sin and were seeking forgiveness and spiritual comfort.

An Enchanting Architecture
Beyond its spiritual significance, the Sanctuary also captivates visitors from an architectural standpoint: it has a circular plan with two large sacred halls, the crypt, and the upper church, which converge into a single architectural entity.

The Sanctuary creates a serene, welcoming, and bright atmosphere, thanks to a huge concave glass window.

Pilgrims visiting this sacred place are greeted with genuine smiles and a kindness typical of Umbrian hospitality. They can always confess, in the name of the same Mercy that the Sanctuary represents.

The Message of Water and the Famous Pools
Since March 1, 1979, the Water of the Sanctuary, coming from a nearby well, has been flowing into the pools (separated for men and women) and open to pilgrims or for the immersion of the sick, who could immerse themselves during the “Liturgy of the Waters” by the priests of the Sanctuary.

Currently, the “Liturgies of the Waters” are still active, while due to post-pandemic restrictions, immersions have been temporarily suspended, but at the same time, pilgrims who go to the Sanctuary and participate in the liturgy will be accompanied by the priest to the feet of the statue of Mary the Mediatrix to drink from the small fountains while reciting the prayer of the proper use of the Water and its spiritual meanings as “refreshment to the body and health to the soul and renewal of wonders for healings,” as always said by Mother Hope.

The Water of the Sanctuary is still considered a sign of Grace and an instrument of the Lord’s Mercy.