Food and wine tour


Farm to table




Especially known for its wine, the town of Montefalco is situated in an enchanting geographical position. From the belvedere, in fact, you can see a large part of Umbria and admire the centres of Perugia, Assisi, Spello and Foligno, as well as the beautiful hills rich in vineyards.
In this beautiful landscape, complex and elegant wines were born, which are able to tell the best of a whole region, Umbria.
The Rosso and the Sagrantino of Montefalco are renowned. Montefalco Rosso DOC is one of the most famous red wines in the region of Umbria. A wine of extraordinary freshness and balance, the son of a traditional assemblage of sangiovese, sagrantino and merlot that is allowed to mature for about a year in large oak casks.




Norcia with its millenary culture has accumulated a wealth of surprising traditions, the sacred and the profane mingle in the secular manifestations.
The town of Norcia offers various gastronomic products of high quality, which preserve the taste of the food of the past, in respect of the peasant traditions, handed down from generation to generation.
Cured meats and cheeses such as salted ricotta, soft caciotta, pecorino cheese, ham, Ciauscoli salami are all made with ancient criteria.
Norcia is also the first city in the classification for the production of black truffle, the most valuable on the market, the protagonist of many recipes of international cuisine and object of active export from Italy.



Tradition is at the base of the cuisine of Umbria. Typical Umbrian dishes are based on the meat and the products of the land. It is a simple kitchen, with not too elaborate workings, which exalt the flavours of raw materials in a clean way.
The roots of Umbrian cuisine sink in the civilisation of the Umbrian people and the Romans with frequent use of legumes and cereals. Typical of the whole territory is the processing of pork meat and the production of salami.
A speciality of the Umbrian gastronomy is the cake “al testo”, which was born as an alternative to bread in the lunches of the peasant families and owes its name to the hob, called "text", or the brick tile on which, in ancient Rome, the focaccia was cooked.