| \r\n\t\t\t The facade originally had a crowning triangular pediment and was preceded by a portico. Today it is divided into two levels: on the bottom there are three elegant stone portals, and Roman-themed friezes on the lintels; at the top there are three windows. The sides are topped by a pediment with a triangular gable, while the centre has two pillars supporting a rounded arch with the ring decorated with classical motifs. Traces of plaster on the front suggest that it was covered for the entire higher order. | \r\n\t\t
A dive into courtly love
","keywords":"Wedding in Umbria, getting married in Umbria, wedding in Umbria, Umbria for spouses","titolo testo":"Umbria for spouses: discover the Camera Pinta in Spoleto","descrizioni attrattore":"Umbria for sweethearts: discover the Camera Pinta in Spoleto
\r\n\r\nLocated within the Albornoz Fortress, on the top of the hill overlooking Spoleto, the Camera Pinta is decorated with frescoes narrating Breton or Provencal poems. These poems recounting stories of courtly love were much admired starting in the Medieval period. Lovers who visit Spoleto must visit the Rocca Albernoziana and the Camera Pinta, which was the lordâs bedroom. Standing before the colourful painted pictures on the walls, they may be inspired by the scenes of courtly love, knights and ladies. A wedding in Umbria or a romantic weekend devoted to art and history will delight culture enthusiasts who wish to have this setting as frame of their love.
\r\n\r\nGetting married in Umbria: art, history, culture
\r\n\r\nUmbria is often the destination for lovers who decide to get married surrounded by culture and history. This region boasts several art cities, many small medieval villages and beauties that will win the hearts of those who chose these locations for their special day. Getting married in inspiring places, immersed in tradition and art, couples can select historical buildings such as castles, villas or palaces, with elegant, picturesque and unique settings.
\r\n\r\nWedding in Umbria: Norcineria
\r\n\r\nYour wedding banquet will certainly feature traditional products like prosciutto and cured meats, essential products of every self-respecting Umbrian occasion. With a key position in Umbrian tradition, salamis, sausages and other pork products are not just food but an art, develped and practiced in a small district of the Region, Norcia. Norcineria, indeed, is the word in Italian for the ancient art of preparing hams and cold cuts and the art was already practiced in Norcia in the Middle Ages. Tastes, traditions and ancient trades turned into excellent products to savour in your wedding banquet: an unforgettable and unique taste of traditional Umbria.
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For further information:
\r\n\r\n ","categorie attrattore":"","link esterni associati":"","immagine spalla destra":"","latitudine":null,"longitudine":null,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":3,"tipo":"Attrattore","lingua":"en_US","id contenuto":24391512,"id contenuti relazionati":"93925","url risorsa":"https://www.umbriatourism.it/web/umbria/-/teatro-romano-spoleto","denominazione":"Teatro Romano - Spoleto","descrizione sintetica":"The Roman Theatre (1st century B.C.), an eloquent trace of Roman Spoleto, was brought back to light between 1954 and 1960.","keywords":"Spoleto, Umbria, Romani, teatro, storia","titolo testo":"Teatro Romano - Spoleto","descrizioni attrattore":"The Roman Theatre (1st century B.C.), an eloquent trace of Roman Spoleto, was brought back to light between 1954 and 1960. It was identified in 1891 by Giuseppe Sordini through a 16th century drawing that placed it in the area of St. Agataâs Convent. Today it is included into the complex hosting the State Archaeological Museum and it is still used for performances and plays. It is accessed from via St. Agata but itâs possible to view it from the outside, from the overlook on piazza della Libertà , through the arcades placed on the West side. ","categorie attrattore":"Spoleto | Places of culture | Ancient history","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/spoleto/a31e3b11-7378-4a0f-b972-e4089aac5335?t=1454334432566","latitudine":42.7404881,"longitudine":12.737800300000003,"comune":"Spoleto","codice ISTAT comune":54051,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":4,"tipo":"Attrattore","lingua":"en_US","id contenuto":3035412,"id contenuti relazionati":"90542","url risorsa":"https://www.umbriatourism.it/web/umbria/-/pozzo-di-san-patrizio","denominazione":"St. Patrick's Well","descrizione sintetica":"The Pozzo di San Patrizio, or St. Patrick's Well, is the second most important attraction in Orvieto, after the Duomo, and is located in the centre of Orvieto near gardens that include Etruscan remains.
","keywords":"","titolo testo":"St. Patrick's Well","descrizioni attrattore":"The Pozzo di San Patrizio, or St. Patrick's Well, is the second most important attraction in Orvieto, after the Duomo, and is located in the centre of Orvieto near gardens that include Etruscan remains.The well was dug in the XVI century to guarantee a supply of water to its citizens all year round, in case of calamity or to survive prolonged sieges.
\r\n\r\nThe area in which the well was dug is interesting for various reasons. We suggest you visit it first of all for the amazing views you can enjoy from here over the entire Orvieto valley, but also for its vicinity to the Etruscan Belvedere temple and the grand fortress, now used as city gardens. The entrance is conveniently located next to the uppermost station of the funicular, which was built to make it easier to travel between the upper and the lower parts of the city.
\r\n\r\nThe Well of St. Patrick was dug at the behest of Pope Clement VII, who had taken refuge in Orvieto during the Sack of Rome in 1527. The project was entrusted to the Florentine Antonio da Sangallo the Younger. When he was absent, the work was supervised by Giovanni Battista da Cortona, while Simone Mosca did the decorations. In 1532, at a depth of two hundred âfeet', they even found a pre-Etruscan grave. They first dug through tuff and then through clay to reach the water tables and then lined the round walls of the well with brick. The work was finally completed in 1537.
\r\n\r\nThe well shaft is sixty-two metres deep and thirteen metres wide. To reach its depths, two completely separate spiralling ramps, a sort of double helix, were built one over the other into the wall of the well so that those going down to the bottom to get water with their mules would not encounter those who, already laden with water, were on their way up.
\r\n\r\nEach ramp has 248 stairs that both man and beast could comfortably walk up and down. Light was provided by seventy-two windows that opened up to the shaft. The light diminishes as you get further down until it is quite dark. At the bottom is a small bridge that connects the two staircases.
\r\n\r\nThe external part of the well up at ground level is a wide, low, cylindrical construction decorated with the Farnesian lilies of Pope Paul III, with two doors, one at either side.
\r\n\r\nThe water in the well comes from a natural spring and remains constant thanks to a stream that drains off any excess water and the bridge that connects the two staircases can always be crossed.
\r\n\r\nThe Pope also had Benvenuto Cellini coin a celebratory medallion which is now on display at the Vatican Museums. The inscription on the medallion reads UT POPULUS BIBAT, or SO THE PEOPLE MAY DRINK. The image on it is that of Moses striking the rock with his staff, from which water then gushes forth for the Jews to drink. A man can be seen scooping it up with a shell.
\r\n\r\nOver the entrance he had the phrase quod natura munimento inviderat industria adiecit (or \"what nature stinted for provision, application has supplied\") inscribed to celebrate the power of man's creativity, which can sometimes pick up where nature left off.
\r\n\r\nUnfortunately, Clement VII did not live to see the work he set in motion with his own eyes, which was completed under the papacy of Paul III. Today, the well can be visited in its entirety and has become a museum.
\r\n\r\nThe name of the well has a rather strange history. The well brought to mind an enormous, almost endless, underground cavity in Ireland. It was once even believed that the Irish cavity linked the world of the living to that of eternity, that is, that beyond it were the gates of Purgatory. St. Patrick, who spent much time evangelizing in Ireland, enjoyed retreating in prayer there.
\r\n\r\nThe Pope, who was well aware of this story, decided to name the deep well after the saint because it reminded him of the Irish cave in which St. Patrick prayed. And so a military well got a name with an aura of holiness. The expression \"well of St. Patrick\" is still used in Italy today to hint at a mysterious and incredibly wealthy reserve.
\r\n\r\n","categorie attrattore":"Orvieto | Ancient history","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/6773061/cartina_sm_umbria_150dpi27.png/640a50e9-cdc3-468d-ba5d-44bd5bd16db0?t=1423749275337","latitudine":42.7217401,"longitudine":12.118025399999965,"comune":"Orvieto","codice ISTAT comune":55023,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":5,"tipo":"Attrattore","lingua":"en_US","id contenuto":95835,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/duomo-di-san-feliciano-a-foligno","denominazione":"Duomo di San Feliciano, Foligno","descrizione sintetica":"The Cathedral of San Feliciano, patron saint of Foligno, is an important example of Umbrian Romanesque, with a neo-Classical interior.","keywords":"Cathedral of San Feliciano, Duomo di San Feliciano, San Feliciano, Foligno Museum, Romanesque","titolo testo":"Duomo di San Feliciano a Foligno","descrizioni attrattore":"The Cathedral of San Feliciano is located in Piazza della Repubblica, the ancient Roman forum and beating heart of the city of Foligno It stands on the place where San Feliciano, the bringer of religion to the city, was martyred and buried in 251 AD. According to legend, after lengthy torture, Feliciano was chained to a chariot and dragged by galloping horses to his death. Built in 1113 by Master Atto, as documented by an inscription on the main façade, in 1201 works began to enlarge the building with a second facade; in the 16th and 17th centuries, it was restored many more times, radically changing the structure of the Cathedral.
The Cathedral represents the main attraction for the town of Orvieto, visited every year by many foreign and Italian tourists.
\r\nIts beauty arises not only from the works of art it contains, but also from its secular history, which has witnessed a multitude of important craftsmen, each of whom has left their mark in the building of the church. A wonderful synthesis of architecture, sculpture, decorative arts and painting, it is today considered to be a jewel of Romanesque and Gothic architecture.
Description
The cathedral of Saint Mary of the Assumption is in the centre of Orvieto. All the city's main streets converge towards the cathedral, the edification of which was seen by all as a token of divine protection.
\r\nOrvieto has embodied itself and its identity in this very important, yet familiar building. Indeed, in the medieval era, the city was characterised not only by its great economic and urban life, but also by a deep thrust of spiritual renewal, which found one of its most concrete manifestations in the building of the cathedral.
\r\nPope Nicholas IV laid the first stone of the cathedral on 14 November 1290. The author of the original design is unknown, but believed by some to be Arnolfo di Cambio, and by others to be friar Bevignate of Perugia; what is known is that from 1310 onwards work was carried out under the direction of Lorenzo Maitani, who decisively shaped the evolution of the structure. After reaching piazza Duomo, you will be struck by the richness of the facade; the spires reaching to the heavens, the gold used to make the mosaics, the series of sculptures on the pillars, the elaborate rose window and the bronzed doors are awe inspiring. Such beauty is achieved through harmonious and balanced lines which tend to make the structure all the more fascinating. One is struck by a number of things when entering the cathedral. First of all is the two-tone marble which emphasises the entirety of the walls' and columns' mass. The space is solemn and grandiose, marked by the succession of high pillars which create an exceptional perspective aspect.
\r\nThe numerous pictorial and sculptural works which one can admire along its walls and in its chapels makes the cathedral a veritable treasure trove of art.
\r\nThe cathedral has a basilica layout with ten chapels decorated with windows made with alabaster slabs. The roof was entirely redone in the 19th century by Paolo Zampi and Paolo Cocchieri, both from Orvieto.
\r\nThe right transept harbours the Cappella Nuova o di San Brizio chapel, a true masterpiece. Its walls are covered in frescoes by the painter Luca Signorelli, started in 1499 after Saint Angelico let the works go unfinished. The frescoes, on the walls and the vaults, have Judgement Day as their central theme. All the characters and episodes from this theme are present in the paintings here.
\r\nThe apse also presents interesting frescoes decorating its walls, painted by Ugolino di Prete Ilario and Pietro Di Puccio with their Stories of the Virgin. Of particular beauty is the high window with its refined Gothic-type styling. Another exceptional masterpiece is the choir, decorated with precious carvings and sculptures.
\r\nThe left transept features the cappella del Corporale chapel. Here the splendid Reliquary is kept, inside of which one can admire the Holy Linen, which was covered in Christ's blood during the miracle of Bolsena.
\r\nOn the entrance walls to the chapel is the splendid organ, considered one of the greatest in Italy.
\r\nAlongside the baptismal fonts, on the left wall, a Madonna with Child, painted by Gentile da Fabriano in 1425, is still clearly visible.
\r\n
\r\nInteresting fact
\r\nTradition has it that the church was erected to celebrate the Miracle of Bolsena. In 1263, a Bohemian priest, Peter of Prague, doubting the presence of Christ's body in the consecrated Host, saw drops of blood dripping from the Host onto the Corporale while celebrating the mass in the church of Santa Cristina in Bolsena. The Holy Linen, following the Pope's will, was taken to the city and exhibited to the people. Shortly after, the decision to build the cathedral dedicated to Mary was taken, to exhibit the miraculous artefact.
The necropolis was located north of Perugia in the area just outside of the old walls where there were three urban necropoles dating to at least the 4th century B.C.E. (the Archaic Era). The celebrated dello Sperandio sarcophagus dates to this era and was uncovered in 1843 in a room of the tomb that also held the remains of a warrior whose effects included iron weapons. The sarcophagus is made of pietra fetida, or limestone, and is adorned with scenes from a banquet on the short ends while the front portrays an exceptional scene that has been interpreted in various ways: from a ver sacrum (or âmigration' of a part of a social group) to a funerary procession to a Dionysian parade.
\r\n\r\nThe material and style in which it was made point to Chiusi as its place of origin, a city with which Perugia had had cultural and economic exchanges since Archaic times. The aristocratic client who ordered it from the Chiusi craftsmen had some unusual and very precise specifications that differentiate it from the work these artisans usually did, mostly urns and memorial stones, for his own burial. The sarcophagus is on display at the National Archaeology Museum in Perugia.
\r\n\r\nThe next period can be attributed to between the middle of the 5th and the early 4th century B.C.E., when more finds are concentrated in areas nearer to the city. Between 1857 and 1858, the site offered up a stamnos attributed to the Polignoto group found inside a niche carved into the wall of a burial room and perhaps used to contain ashes, and then the celebrated pointy amphora by the Pittore di Perugia, which had been placed by the head of the deceased.
\r\n\r\nExcavation activity between 1900 and 1903 brought to light the only complete set of funerary inclusions found in the necropolis, an untouched grave at the end of a room carved into the stone wall. Its sandstone door was decorated with two bronze knobs that somehow survived all that time. It was a single tomb containing a 2-m-long sandstone box with the remains identified as a female, because of the rich effects found both inside and outside of the box. Several precious personal ornamentation objects in gold (a diadem and some earrings) lay on her bones while several other funerary effects were found inside the sarcophagus: crockery and bronze objects.
\r\n\r\nOther similar discoveries dating to this same era (late 4th and 3rd century B.C.E.) found in the necropolis stand out for their unusual characteristics: the sarcophagus was placed in the centre or back of the funerary chamber and then urns containing the ashes of those who died during a later period were placed around it.
\r\n\r\nThe Sperandio necropolis offers a unique panorama of the types of funerary rites practised over the long period during which it was used for burials, estimated to be between the 6th and 3rd centuries B.C.E.
","categorie attrattore":"Perugia | Places of culture | Ancient history","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/perugia+-+corciano/83177533-a4e7-49de-88d1-a49e514e3a08?t=1454334522718","latitudine":43.1213722,"longitudine":12.386574600000017,"comune":"Perugia","codice ISTAT comune":54039,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":9,"tipo":"Attrattore","lingua":"en_US","id contenuto":116953,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/palazzo-trinci-foligno","denominazione":"Trinci Palace - Foligno","descrizione sintetica":"Palazzo Trinci stands on the northern side of Piazza della Repubblica, which is the ancient Platea Magnaâgreat arenaâand the beating heart of the town of Foligno. ","keywords":"Trinci Palace, Palazzo Trinci - Foligno","titolo testo":"","descrizioni attrattore":"Palazzo Trinci stands on the northern side of Piazza della Repubblica, which is the ancient Platea Magnaâgreat arenaâand the beating heart of the town of Foligno. This is the most representative edifice of the town. It was built by the Trinci family and decorated by one of the greatest interpreters of the Italian Late Gothic, Gentile da Fabriano. It is almost an obligation to visit its premises to admire the marvelous rooms, the chapel of the palace and the important archaeological and historic-artistic collections it has hosted since 2000.The Palace is located within the LTZ, but for those provided with the disabled permit, itâs possible to reach the facility with oneâs own vehicle that can be parked in front of the entrance. Itâs necessary to verify if gates properly work and the times when the car transit is forbidden, as well as the methods to access the LTZ without incurring sanctions, by calling the institutional website of the Foligno Municipality or the Municipal Police command centre at the number 0742-330666.
\r\n\r\nThe vehicle will be allowed to stand near the entrance of the Palace for the duration of the visit. The structure can be visited by people with motor difficulties and needing aids such as wheelchairs, by using lifts, stairlifts and ramps that make usable most of the museum complex, although the Chapel on the second floor and the tank under the well in proximity of the start of the Gothic Staircase on the first floor remain still inaccessible. Furthermore, the visit to the âRoman Domusâ is particularly difficult.
\r\n\r\nIn order to access the exhibition rooms, once entered the courtyard of the palace, itâs necessary to climb the big staircase on the right and the ticket office is located on the top of it. For those using wheelchairs itâs necessary, before entering the courtyard, to ring the bell with an intercom, located on the right of the main entrance doorway. The entrance to guide dogs is allowed to facilitate the visit by people with impaired sight and blind. Audio-guides are not available and along the exhibition itinerary there are no braille or raised captions.
InformationPiazza della Repubblica
\r\n06034 - Foligno (PG)
\r\nemail: museotrinci@comune.foligno.pg.it
\r\nsito web: www.comune.foligno.pg.it
\r\n\r\n
Fonte Regione Umbria - Servizio Musei e soprintendenza ai beni librari
","categorie attrattore":"Foligno | Places of culture","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/6773061/cartina_sm_umbria_150dpi39.png/8ad5a843-3aa4-42ac-a313-46d50e76239f?t=1423749277384","latitudine":42.95574269999999,"longitudine":12.703712300000007,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":10,"tipo":"Attrattore","lingua":"en_US","id contenuto":29004231,"id contenuti relazionati":"93925","url risorsa":"https://www.umbriatourism.it/web/umbria/-/fonti-del-clitunno","denominazione":"Sources of Clitunno","descrizione sintetica":"The Clitunno riverâs springs have created a lake with very clear and emerald green waters. This water garden inspired poets such as Propertius, Pliny, Virgilio, Byron and Carducci.
","keywords":"Sources of Clitunno, Plinio, Campello sul Clitunno, Small Temple on the Clitunno, Unesco, Carducci, Umbria","titolo testo":"Sources of Clitunno","descrizioni attrattore":"The Clitunno riverâs springs have created a lake with very clear and emerald green waters. This water garden inspired poets such as Propertius, Pliny, Virgilio, Byron and Carducci.
Groundwater comes to the suface as several water springs, a few of which can be found on the lakebed.
\r\n\r\nThe water mirrors intense and changing colours, is rich in rare vegetal species (phanerogams, horsetail, moss, aquatic nasturtiumâ¦) that create a luxuriant appearance of rare beauty. Its shores are surrounded by a thick vegetation, particularly weeping willows and poplars.
\r\n\r\nTheir rare beauty has inspired painters, poets and writers since ancient times.
\r\n\r\nVirgil narrated the legend of oxen that were purified by being immersed in the waters. Pliny the Younger wrote an epistle recalling the sacredness of the river, its navigability, its division between a bathing (the Springs) and a non-bathing part. Indeed, the area was rich in villas and spas along the water course as well as of chapels. The emperor Caligula was also a regular visitor of the âSacred Clitumnaliaâ, namely the spring festivals in honour of the god Clitunno, who was believed to inhabit the deep waters.
\r\n\r\nThis enchanted place has also been admired over the years, for example by Corot, George Byron and Carducci, the latter who dedicated his famous poem âOde to Clitumnoâs Sourcesâ. A marble stone carved in bas-relief and an epigraph by Ugo Ojetti memorialize his visit in 1910.
\r\n\r\nThe springs, said Pliny himself, were so copious to create a big river navigable to Rome, and flowing into the Tiber. In 440 AD a terrible earthquake radically changed the area by scattering most of its veins. Despite this, Clitunno is still one among the largest springs in Umbria, producing 1300 â 1500 litres per second. The present arrangement is due to the work of the Count Paolo Campello della Spina who between 1860 and 1865 created the pond and planted poplars and willows around that. Besides fish, the lake is home to distinctive swans and some species of aquatic birds.
Source: www.comune.campello.pg.it
","categorie attrattore":"Campello sul clitunno | Lakes, rivers and waterfalls","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/spoleto/a31e3b11-7378-4a0f-b972-e4089aac5335?t=1454334432566","latitudine":42.8335356,"longitudine":12.767791699999975,"comune":"Campello sul Clitunno","codice ISTAT comune":54005,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":11,"tipo":"Attrattore","lingua":"en_US","id contenuto":21008796,"id contenuti relazionati":"90590","url risorsa":"https://www.umbriatourism.it/web/umbria/-/chiesa-di-s-andrea","denominazione":"Church of Sant' Andrea","descrizione sintetica":"The church of Sant' Andrea, one of the oldest in Gualdo Cattaneo, paid tithes as far back as the thirteenth century.","keywords":"Castello di Gualdo Cattaneo, romanico in Umbria","titolo testo":"Church of Sant' Andrea","descrizioni attrattore":"The church of Sant' Andrea, one of the oldest in Gualdo Cattaneo, paid tithes as far back as the thirteenth century. The external structure, in blocks of sandstone, is in good condition, while the sixteenth-century stucco interior has sustained much damage. Itâs placed in a scenic and isolated location, near the city walls, a space whose elements (stairs, ladders, paths, hanging gardens) are together an example of a city-planning of the thirteenth century. ","categorie attrattore":"Gualdo Cattaneo | Places of worship","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/deruta+-+collazzone/15d029e8-5b64-4bc0-b6dd-829c4285c2ba?t=1454334610275","latitudine":42.9120496,"longitudine":12.556193399999984,"comune":"Gualdo Cattaneo","codice ISTAT comune":54022,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":12,"tipo":"Attrattore","lingua":"en_US","id contenuto":27756127,"id contenuti relazionati":"90590 | 43534959","url risorsa":"https://www.umbriatourism.it/web/umbria/-/rasiglia-e-le-sue-sorgenti","denominazione":"Rasiglia and its springs","descrizione sintetica":"Rasiglia is a little mountain village of the Foligno municipality that is famous for its picturesque springs and canals.
","keywords":"Rasiglia, foligno, rasiglia sorgenti, umbria, umbria vacanza, umbria borghi, umbria turismo, umbria itinerari, umbria viaggio","titolo testo":"Rasiglia is a little mountain village of the Foligno municipality that is famous for its picturesque springs and canals.","descrizioni attrattore":"âI find myself alone in this Alpine spot at the foot of a holy and glorious mountain, where a source with whispering waters arises among alive stonesâ¦â
\r\n\r\nMarco from Rasiglia, poet
Rasiglia is a little mountain village located at above 600 metres of altitude, along the Sellano State Road 319, approximately 18 km from Foligno, its municipality .
\r\n\r\nIt maintains the typical characteristics of the medieval village with its amphitheatre structure, and is especially famous for its springs: while you walk along Rasiglia's charming alleys, you can't resist the enchantment of the watercourses that cross it and make it unique and fascinating.
\r\n\r\nThe main spring that waters Rasiglia is Capovena: it is located in the high part of the village, at the foot of the palace occupied by the Trinci, who were lords of Foligno between 1305 and 1439, and crosses the village through rivulets and small waterfalls that flow together into a big tank called âPeschieraâ, and then into the river Menotre.
\r\n\r\nThe other springs are:
\r\n\r\n⢠Alzabove, rising below the mountain Carosale and flowing into the aqueduct of the southern Umbrian Valley.
\r\n\r\n⢠Venarella, in front of the sports field of Rasiglia, feeding into the Verchiano aqueduct
\r\n\r\n⢠Le Vene, at Chieve.
\r\n\r\n⢠La Vena Pidocchiosa, at Pallailla.
\r\n\r\n⢠Le Vene di Campolungo, in the pit of Volperino.
\r\n\r\nThe origins of Rasiglia can be traced back to the 12th century, as recorded in some ancient documents. Its location on the border between the territory of Sellano and the diocese of Spoleto meant that the Trinci family built a defence structure here to secure and control its boundaries, the Castrum et Roccha Rasilia.
\r\n\r\nThe Fortress of Rasiglia originally occupied the summit of the hill with a rectangular walls, and today some stretches of the town walls and the ruins of a tower remain visible. A mill, a fulling mill, some houses in the village were property of the Trinci family who, by exploiting the precious presence of water, started those activities that for centuries guaranteed the survival of all the community (mills and factories) thanks to the hydropower coming from the river Menotre.
\r\n\r\nToday the life of this splendid village still continues to be marked by water, an element used in the weaving, the wool making and dyeing that is constantly re-proposed through a very ancient tradition, dating back to 1200.
\r\n\r\nWorth visiting nearby are the Ancient Sanctuary of Our Lady of Graces and the Park of Altolina, with a landscape rich in biodiversity: the Waterfalls of Menotre and the Caves of the Abbess, of karstic origin, with inspiring stalactite and stalagmite formations.
\r\n\r\nFurthermore, each year two important events takes place: the living crib at Christmas time and âPenelope in Rasigliaâ, in June, devoted to the ancient weaving trades.
\r\n\r\nDonât miss this highly irresistible spot far away in time, where the cheerful gurgling of rushing water accompanies each step.
For further information:
\r\n\r\nwww.rasigliaelesuesorgenti.com
","categorie attrattore":"Foligno | Lakes, rivers and waterfalls","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/6773061/cartina_sm_umbria_150dpi39.png/8ad5a843-3aa4-42ac-a313-46d50e76239f?t=1423749277384","latitudine":42.9596338,"longitudine":12.858276599999954,"comune":"Foligno","codice ISTAT comune":54018,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":13,"tipo":"Attrattore","lingua":"en_US","id contenuto":3237393,"id contenuti relazionati":"90590","url risorsa":"https://www.umbriatourism.it/web/umbria/-/abbazia-di-santa-croce-di-sassovivo","denominazione":"Abbazia di Santa Croce di Sassovivo","descrizione sintetica":"The Abbazia di Sassovivo is located only a few kilometres from Foligno, towards Camerino; it has an imposing appearance, perched on the slopes of Monte Aguzzo, its limestone structure stands out against the dark oak wood which covers the slopes of the surrounding mountains. It is one of the oldest examples of the Benedictine presence in the Spoletina valley.","keywords":"Sassovivo, Foligno, Benedettini, Umbria spiritualità ,","titolo testo":"Abbazia di Santa Croce di Sassovivo","descrizioni attrattore":"Abbazia di Santa Croce di Sassovivo
\r\n\r\nGeographical Context: mountains
\r\n\r\nDating: 11th Century
\r\nThe Abbazia di Sassovivo is located only a few kilometres from Foligno, towards Camerino; it has an imposing appearance, perched on the slopes of Monte Aguzzo, its limestone structure stands out against the dark oak wood which covers the slopes of the surrounding mountains. It is one of the oldest examples of the Benedictine presence in the Spoletina valley.The abbey complex is enclosed by defence walls and is built around two courtyards (cloisters) surrounded by buildings that have been added over the years.
\r\nThe first of the cloisters is on the hill is surrounded by the church, two dormitories and by a building which holds the kitchen; the other is in the valley and has a long rectangular shape. It is framed by the abbot's residence and by buildings thought to have been the infirmary.
\r\nThe cloister on the hill is a highly rare example of Romanesque architecture and sculpture (1229). It has a rectangular layout and comprises a courtyard surrounded by an elegant portico made up of 128 paired smooth and spiral colonnettes, with capitals with lily decoration, supporting 58 round arches resting on a low wall. Above the arches is a beautiful classical entablature with coloured marble and two mosaic frames.
\r\nThe individual parts of the arcades were made in Rome by the Vassalletto stone masons, and later transported and mounted on site, whilst the mosaic frames were made on site by Nicola Vassalletto.
\r\nOn the cloister walls there are traces of painted plaster which lead us to believe that they were decorated. Specifically, in the north wing you can see a frescoed lunette depicting the Virgin enthroned with Child (1280).
\r\nAt the centre of the courtyard is a well-curb from 1623 covered by a delicate metal structure, placed on site after the restoration of the cistern (1340).
\r\nFrom the cloister you can reach the Monastery and the large refectory with its back wall decorated with a fresco dated 1595, depicting the Last Supper; further fragments of monochrome frescoes from the early 1400s can be seen on the walls of the \"Loggia del Paradiso\", a passageway between the interior and exterior of the monastery.
\r\nThe first structure was built in 1082 by the hermit Mainardo, starting from a pre-existing building located within an incomplete fortified enclosure. The hermit completed it giving it an almost perfectly square shape, built the church and created a kitchen and refectory in the original building; moreover he built a new structure to be used as a dormitory, which was originally rectangular.
\r\nIn the early 1200s, the abbot Niccolò had the church extended and built a dormitory on the south-eastern side, redefining the space for the construction of the first cloister, built by the Roman master Pietro de Maria. The building thought to have been the infirmary was built along with the abbot's residence adjacent to pre-existing perimeter walls, creating a second cloister located between these rooms and the new construction where there were also facilities for pilgrims and the sick. The original church was probably extended towards the presbytery which even today is lit by an immense, tall, gothic window.
Between 1229 and 1232 the cloister was built and in 1314, the abbot Filippo XXIV had its east wing raised, along the right-hand wall of the church, closing the windows which previously let light into the latter.
\r\nThe monastic community set up a centre of learning and scriptorium and thanks to donations from the Counts of Foligno and private individuals, acquired huge holdings which at the beginning of the 1200s included 92 monasteries, 41 churches and 7 hospitals.
\r\nIt had a huge social and economic influence in the local area and the religious community provided welfare assistance.
\r\nThe extensive archives (7500 pieces) made up of well-preserved parchments and documents dating back to the beginning of the 11th century, and currently housed at the Diocesan Archives of Spoleto, bear witness to its importance.
\r\nThe beginning of the fifteenth century marked a period of decline for the abbey. When in 1467 Pope Paul II established the Commandry of the abbey, it had already partially lost control of its properties; in a short time all of the properties were lost, despite the efforts of the Benedictine Olivetan monks. In 1814 the abbey was closed and in 1834 the monks were forced to cede control of the property, which had been badly damaged by the 1832 earthquake,to the bishops of Foligno; in 1860 the properties passed to the State, to the \"Bishop's Trust\" (mensa vescovile) and to a private individual.
\r\nIn 1979, the \"Brothers and Sisters\" of the Jesus Caritas Community settled there.
\r\nOf the original structure, unfortunately only the perimeter walls, the foundations of the monastery in the valley, and the splendid Romanesque cloister, remain.
\r\n
The \"Cosmic Magnet\" is a contemporary artwork by Gino de Dominicis. It's housed at the Italian Center of Contemporary Art inside the ancient Church of the Holy Trinity. It is a sculpture representing a monumental anthropomorphic skeleton, with the exception of a bird's beak in place of the nose.
The Cosmic Magnet is made of fiberglass, iron and polystyrene, is 24 meters long, 9 wide and nearly four high. The origins of the work are unknown but it is assumed that its name derives from the relationship between the skeleton and the golden rod in his hand, which is a magnet, and marks time.
\r\n\r\nThe life of the sculptor Gino De Dominicis remains shrouded in mystery.
\r\n\r\nThe Cosmic Magnet is exhibited at the ancient Church of the Holy Trinity, neoclassical architectural jewel by the genius Carlo Murena, a student of the Roman School of Luigi Vanvitelli. The church was restorated in 2011.Today the church is part of the museum of Italian Contemporary Art Center of Foligno (CIAC).
\r\n\r\nBefore arriving in this, his final home, the Cosmic Magnet was displayed at MAC of Grenoble, the Capodimonte Museum in Naples, the Mole Vanvitelli in Ancona, the Piazzetta Duomo in Milan, the Palace of Versailles, the Grand Hornu Mons - MAC in Belgium and the MAXXI in Rome.
\r\n\r\n","categorie attrattore":"Foligno | Places of culture","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/deruta+-+collazzone/15d029e8-5b64-4bc0-b6dd-829c4285c2ba?t=1454334610275","latitudine":42.9579592,"longitudine":12.707891000000018,"comune":"Foligno","codice ISTAT comune":54018,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":15,"tipo":"Attrattore","lingua":"en_US","id contenuto":28967947,"id contenuti relazionati":"90590 | 43534959","url risorsa":"https://www.umbriatourism.it/web/umbria/-/villa-dei-mosaici-di-spello","denominazione":"Villa of Mosaics in Spello","descrizione sintetica":"
An exceptional archaeological treasure in the heart of Umbria
","keywords":"Spello, mosaici romani, Unesco fascia olivata Assisi Spoleto, trekking Umbria,","titolo testo":"Villa of Mosaics in Spello","descrizioni attrattore":"The Villa of Mosaics in Spello, of which almost 500 square metres have been uncovered, is one of the most important archaeological discoveries made in recent years in Umbria.
\r\n\r\nIt offers ten rooms with beautiful mosaic floors that have extraordinary polychrome decorations, such as geometrical elements, human figures, wild and fantastic animals.
The Villa of Mosaics in Spello was discovered in July 2005, just outside Spelloâs walls, in the area of St. Anna, during the works for the construction of a public car park.
\r\n\r\nRemains of an ancient mosaic were found, which led to excavations and careful restoration, under the scientific direction of the then Archaeological Heritage Office of Umbria, which brought to light a villa of large dimensions.
\r\n\r\nTwenty rooms have been revealed, from the central section of the villa, covering a total surface of about 500 square metres. Ten of these rooms preserve very beautiful floors with polychrome mosaics, featuring geometrical and figurative motifs. The entrance has been lost.
\r\n\r\nAround the peristyle, the arcaded courtyard surrounding the internal garden, there are several rooms, whose names derive from the figures and the decorative motifs of the mosaics: the Hall of Birds, the Hall of Amphoras, the Triclinium, the Hall of Radiant Sun, the Hall of Geometrical Mosaics, the Peristyle, the Hall of Shields and the Heated Room.
\r\n\r\nAmong the rooms, worthy of note are the wide triclinium and the Hall of Banquets whose floor has at its centre a scene of wine being poured. Other characters, who are arranged symmetrically, represent the Seasons, associated with figures of Satyrs of the Dionysian procession (Bacchus) meaning an allusion to well-being, a good harvest and pleasure.
\r\n\r\nThe excavation highlighted two constructive phases: the first stage in the Augustan age (27 BCâ14 AD) and the following one in the height of the imperial age, around the end of 2nd century AD.
\r\n\r\nThe Villa of Mosaics in Spello, also thanks to the educational devices and to the multimedia system, will allow you to plunge into the past and to live a virtuous dialogue between old and modern city. The past and future have never been so close.
For further information:
\r\n\r\nwww.villadeimosaicidispello.it
","categorie attrattore":"Spello | Ancient history","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/assisi/2dcc3a9e-8b06-4bc5-951c-3b172021afeb?t=1454335296813","latitudine":42.987653,"longitudine":12.67118979999998,"comune":"Spello","codice ISTAT comune":54050,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":16,"tipo":"Attrattore","lingua":"en_US","id contenuto":24361955,"id contenuti relazionati":"90518","url risorsa":"https://www.umbriatourism.it/web/umbria/-/fonti-di-valcasana","denominazione":"Fonti di Valcasana","descrizione sintetica":"The park of Valcasana is located at the entry of the village of Scheggino.","keywords":"Valnerina, bike umbria, via di Francesco, Norcia, Scheggiono, pesca sportiva","titolo testo":"Fonti di Valcasana","descrizioni attrattore":"The park of Valcasana is located at the entry of the village of Scheggino. This large green area is equipped with reception and leisure facilities and with abundant water due to the freshwater springs that have been used since ancient times for trout breeding, and which flow into the Nera River in Scheggino.It is made up of three sectons: the one on the middle of the front is higher than the other two lateral ones and elegantly decorated with mythological representations depicting scenes of Achillesâ life: Tethys delivers his weapons to his son; Achilles and Memnon fight on the corpse of Antilochos; the apotheosis of Achilles.
\r\n\r\nThe carriage possiblly dates to the mid-6th century B.C., because of its style and of the large tomb decoration it contained, also made up of two Attic kylixes with black-figures miniature carvings dating back at around 560-550.
\r\n\r\nFor decades its origin and the hypothesis of an Etruscan manufacture has been debated, but thanks to recent and deeper study itâs possible to attribute, with more certainty, the work of engraving and bronze decoration to a Greek-Ionic artist, immigrant in Etruria. Indeed stylistically the scuptures belong to the culture we also find in similar products (Loeb tripods, bronzes of Castel S. Mariano) where the Ionic experience combines with foreign Etruscan motifs.
\r\n\r\nThe precious archaeological artefact was found accidentally in 1902 by Isidoro Vannozzi in a necropolis few kilometres from the village in the area of Colle del Capitano, where it was placed in an imposing tumulus grave. This location has brought to light over the years an important necropolis belonging to the transition period between the Bronze and Iron Ages, made up of at least 44 cremation caskets, tombs with cylindrical manholes, of different sizes with cylindrical, globular and biconical funeral urns. The prestigious biga is today preserved in the New Yorkâs Metropolitan Museum which bought it in 1903 from a trafficker in antiquities, who managed to steal it and to bring it abroad.
\r\n\r\nThe artefact has been at the centre of fierce battles between the New York museum and the Municipal Administration of Monteleone, that has been reclaiming it for some time now.
\r\n\r\nIn the premises underlying the monumental complex of St. Francis in Monteleone itâs possible to see a good life-size copy made by the Art School of the Master Manzù following the 1985 celebrations on the occasion of the Etruscansâ year.
\r\n\r\nThe bigaâs permanent exhibition allows through explanatory panels to get to know not only the artefact, but also the historical and archaeological context of its discovery. Indeed the two halls document both the events of its finding as well as daring stealing and the finds from the burial chamber. Lastly, the wealth and occupation of the Monteleone di Spoleto area is certified by an archaeological map showing sites of prehistoric, proto-historic and Roman-republican times.
\r\n\r\n\r\n\r\n
[Source: www.monteleonedispoletoeventi.it]
","categorie attrattore":"Monteleone di Spoleto | Ancient history","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/ferentillo+-+polino-+arrone/10de9e76-7e34-4c29-b261-05c244d635d8?t=1454334467742","latitudine":42.6504391,"longitudine":12.951629300000036,"comune":"Monteleone di Spoleto","codice ISTAT comune":54031,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":19,"tipo":"Attrattore","lingua":"en_US","id contenuto":40743452,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/pagina-parco-di-sculture-di-beverly-pepper","denominazione":"Beverly Pepper Park","descrizione sintetica":"At the conclusion of the celebrations dedicated to the great American artist Beverly Pepper, from 15th September 2019 in Todi will be open to the public the Beverly Pepper Park. This is the first contemporary sculpture theme park in the Umbria region and the first one designed by the artist in the world.","keywords":"Beverly Pepper, Todi, Umbria, Arte, sculture, arte contemporanea, parco","titolo testo":"","descrizioni attrattore":"At the conclusion of the celebrations dedicated to the great American artist Beverly Pepper, from 15th September 2019 in Todi will be open to the public the Beverly Pepper Park. This is the first contemporary sculpture theme park in the Umbria region and the first one designed by the artist in the world.A park featuring 20 sculptures designed, restored for the occasion and donated to the town by the artist, a natural-urban itinerary in green surroundings located within the medieval walls of the town and connecting the church of Santa Maria della Consolazione to the old town.
\r\nConnecting two main points of the town, the Park will allow visitors to fully enjoy the interaction between artworks, landscape, monumentality and an urban framework.
\r\nThese are monumental works created with different materials (iron, stainless steel, stone) that tell the story of the American artist's career from 1960 to the 2000s.
\r\n âIt is with great satisfaction â emphasises Pepper â that I look on this new project for Todi, bringing new energy to the town whose history is intimately linked with my artistic career. I have always been committed to Land Art projects and to creating a vital connection between my sculptures and the natural landscape. Art and nature that encourage people to engage in an inner quest which extends to the infiniteâ.
\r\nBeverly Pepper has also created sculpture benches for the Park, called âlunettesâ, made with local stone from the quarries of Lake Trasimeno. The lunettes are panoramic points where you can stop to admire the artworks and the landscape.
Visitor information:
\r\nGetting there: Todi, South Entrance from Viale della Vittoria, in front of the church of Santa Maria della Consolazione; North Entrance from Piazza Pignattaria, behind the church of San Fortunato (Parco della Rocca).
Open to public: from 15th September 2019
\r\nFree admittance
Information
\r\n\r\nIAT del Tuderte, Piazza del Popolo n. 38/39
\r\nTel. +39 075 8956227 | iat.todi@coopculture.it | www.comune.todi.pg.it
\r\nFondazione Progetti Beverly Pepper:
\r\nwww.fondazioneprogettibeverlypepper.com
Photo Credits: Fondazione Progetti Beverly Pepper
","categorie attrattore":"Todi | Art in Umbria | Places of culture","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/todi+e+dintorni/3c0ebd05-2c00-4470-87c3-37d738bc9721?t=1454334767441","latitudine":42.7824434,"longitudine":12.4062554,"comune":"Todi","codice ISTAT comune":54052,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":20,"tipo":"Attrattore","lingua":"en_US","id contenuto":5428798,"id contenuti relazionati":"93925","url risorsa":"https://www.umbriatourism.it/web/umbria/-/castello-di-pissignano","denominazione":"Castle of Pissignano","descrizione sintetica":"The Castle of Pissignano is a typical example of a hill castle, that dominates the valley, just above the temple and spring of Clitunno.","keywords":"Campello sul Clitunno, castello medievale, fonti del Clitunno","titolo testo":"Castle of Pissignano","descrizioni attrattore":"The Castle of Pissignano is a typical example of a hill castle, that dominates the valley, just above the temple and spring of Clitunno.As a castle built on a hillside it has a triangular shape, with the high summit and slender tower, beneath which there is another, pentagonal one, used in the past as the tower of the parish. The houses are arranged in terraces below and still maintain the medieval imprint. Among these are the remains of a building that was once the residence of the feudal lords, which are very interesting.
\r\n\r\nThe castle was built in the 11th and 12th centuries, when a Benedictine community decided to surround the small settlement of the area with walls. The real defensive structure itself, however, arose thanks to the German Baron Sancho, who came to Italy following the Emperor Conrad II (990-1039). In July 1155 Frederick Barbarossa was in the Castle and in 1213 it belonged to the Duke Diopoldo, who donated the property to Spoleto in exchange for aid against neighboring Trevi, so it became a fief of the noble Spoleto Sansi.
\r\n\r\nLater, for a short period, the castle passed to the noble Trinci family of Foligno, and after a few months Pope Martin V assigned it to the governor of Perugia. In the middle of the fifteenth century it had about 240 inhabitants.
\r\n\r\nIn later centuries it became the property of several important historical personalities, and each of them contributed to the strengthening of the defensive castle. In 1571 the headquarters of the papal post were established in Pissignano. Unfortunately, in June of 1799 the castle was ravaged by French troops, who sacked the entire community, taking away everything was inside the church of San Sebastiano.
\r\n\r\nSince 1860 it has been part of the municipality of Campello sul Clitunno, and during the Fascist period was site of a concentration camp. Recently it has been restored and turned into a residential center, hosting international conferences.
","categorie attrattore":"Campello sul clitunno | Places of culture","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/6773061/cartina_sm_umbria_150dpi13.png/8c043462-6498-4684-8357-c32946aa1d2b?t=1423749273208","latitudine":42.8374619,"longitudine":12.760100599999987,"comune":"Campello sul Clitunno","codice ISTAT comune":54005,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":21,"tipo":"Attrattore","lingua":"en_US","id contenuto":22172557,"id contenuti relazionati":"90566","url risorsa":"https://www.umbriatourism.it/web/umbria/-/concattedrale-della-santissima-annunziata-todi","denominazione":"Co-cathedral of the St. Annunziata - Todi","descrizione sintetica":"Todi Cathedral is dedicated to Mary SS. Annunziata.
\r\n\r\nIt was begun in the 12th century, continued in the 13th but completed only in the 14th century.
","keywords":"","titolo testo":"Co-cathedral of the St. Annunziata - Todi","descrizioni attrattore":"Todi Cathedral is dedicated to Mary SS. Annunziata.
\r\n\r\nIt was begun in the 12th century, continued in the 13th but completed only in the 14th century.
Exterior
\r\n\r\nThe 13th century façade, provided with an horizontal crowning, was modified different times, most recently in the first years of the1500s.
\r\n\r\nThe wonderful central rose window stands out. Its original glass was replaced, during the 19th century renewal of the whole building, by the current ones by Francesco Moretti from drawings by Eliseo Fattorini and Giuseppe Francisci.
\r\n\r\nThe main portal is decorated with a band decorated with ornamental acanthus leaves, culminating at the centre with the figure of a Blessing Christ.
\r\n\r\nIt should be noted that the sculpted wooden door has the four upper panels in walnut wood produced by Antonio Bencivenni da Mercatello, who portrayed there the VIrgin, the Archangel Gabriel, St. Peter and St. Paul.
\r\n\r\nThe six bottom panels, in oak, were carved by Carlo Lorenti, commissioned by the bishop Ulderico di Carpegna, as replacement of the original ones that were damaged.
\r\n\r\nThe bell tower, maybe of the 1200s, stands out on the right side.
\r\n\r\n\r\n\r\n
Inside
\r\n\r\nThe right aisle is open by Gothic arches on octagonal columns towards a fourth aisle, divided in seven chapels, where several artworks are located: the fresco of the Nativity of a Perugia master, the window with the Baptism of Christ , copy of the Perugino executed in 1860 by Eliseo Fattorini, the panel Virgin with Child and the St. Catherine of Alexandria and Rocco, executed around the 1516 by Giannicola di Paolo.
\r\n\r\nThe Gothic altar has been documented since 1343, has been modified and enriched with marble columns in 1574; above the chandelier is made up of a double eagle in silver plates, executed by Giovanni Giardini.
\r\n\r\nThe Cesi Chapel is located on the left of the chancel, and its vault has been frescoed by Faenzone.
\r\n\r\nThe crypt preserves three sculptures coming from the façade, depicting a Virgin with the Child, an Angel leading the Bishop and the Saint, the first two ones attributed to Giovanni Pisano, the third one to the sculptor Rubeus.
","categorie attrattore":"Todi | Places of worship","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/todi+e+dintorni/3c0ebd05-2c00-4470-87c3-37d738bc9721?t=1454334767441","latitudine":42.7819352,"longitudine":12.406568600000014,"comune":"Todi","codice ISTAT comune":54052,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":22,"tipo":"Attrattore","lingua":"en_US","id contenuto":40893346,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/sapori-della-terra-2019-cicotto-di-grutti","denominazione":"Cicotto di Grutti","descrizione sintetica":"Nei forni a legna di questo piccolo borgo medievale nel comune di Gualdo Cattaneo non si cuoce solo la porchetta: nello stesso momento si prepara un altro piatto tipico, secondo una ricetta tramandata di generazione in generazione.","keywords":"cicotto, grutti, umbria, slow food, presidio, prodotti tipici, maiale, zampa di maiale, cosciotto di maiale, orecchie, lingua, trippa, carne, ricette, cucina umbra, alimentazione, cibo, porchetta, ricetta, cosa mangiare, cose da mangiare","titolo testo":"Cicotto di Grutti","descrizioni attrattore":"Nei forni a legna di questo piccolo borgo medievale nel comune di Gualdo Cattaneo non si cuoce solo la porchetta: nello stesso momento si prepara un altro piatto tipico, secondo una ricetta tramandata di generazione in generazione. I primi cenni storici al cicotto di Grutti, piccolo borgo nel comune di Gualdo Cattaneo, risalgono al Cinquecento, quando col termine si indicava la zampa del maiale. Ancora oggi il cosciotto è ingrediente principale della preparazione di piatti simili in tutta lâUmbria, ma a Grutti vengono utilizzate anche altre parti dellâanimale, rigorosamente proveniente dalla Media Valle del Tevere e alimentato a cereali. Sta qui una delle particolarità del cicotto: dagli zampetti alle orecchie, dalla trippa alla lingua, tutti i tagli vengono lavati e sezionati per prepararli alla cottura.The fortress is built around a courtyard, with an old fountain.
\r\n\r\nA lot of elements overlook the courtyard: leaning against the keep is the building dedicated to cardinal Del Monte features spacious halls (formerly a service building); the entrance to the small chapel dedicated to St. John the Baptist and the majestic stairs to access to over forty rooms of the building. There are also four towers with as many internal courtyards and walkways.
\r\n\r\nThe structure rises on several floors: a basement on various levels, a ground floor and a first floor variously articulated, the main floor and a raised floor with the large hall. It is enclosed by a sturdy wall, partly crowned by corbels, with a corner buttress, formerly surrounded by a moat and with a drawbridge on the southern side. It was thus a high, compact and massive complex dominating the plain of Gualdo Tadino.
\r\n\r\nFounded around the tenth century, as evidenced by ancient documents that origin from the Counts of Nocera, the castle was owned by the Atti, Lords of Foligno, who held it until 1198 when it passed under the jurisdiction of Pope Innocent III. At the beginning of the thirteenth century was the center of disputes between Gubbio and Perugia. In 1240, Frederick II, who stayed there for a long time, undertook the expansion and restoration of the fortress as well as the construction of the city walls, with four gates and seventeen towers.
\r\n\r\nA plaque affixed on one of the towers testifies the stay by Biordo Michelotti in 1394. Since then it was also called \"Arx Maior Terre Gualdi\" to distinguish it from the captain of the palace of the people called \"Arx Minor\". In 1434 the castle was given in vicariate to Count Francesco Sforza by Pope Eugenius IV; at the end of the same century it was transformed into a clandestine mint by the castellan of that period, Philip of Arcioni from Rome.
\r\n\r\nFrom 1513 up to 1587 the fortress housed the Autonomous League of Cardinals that held the fate of the city, giving it a period of great splendor.
\r\n\r\nIn order to fulfill the role of residence, the interior was modified and decorated with frescoes, of which, however, only a small part remains; during the mandate of the first cardinal legate, Antonio Ciocchi of Monte San Savino (1513-1533), the new aqueduct was built crossing the Flea fortress.
\r\n\r\nAfter 1587, with the entry of Gualdo Tadino in the District government of Perugia, the fortress became the official residence of the apostolic official until 1798.
\r\n\r\nIn the nineteenth century it was destined to be women's prison for women of \"immorality\". From the unification of Italy until 1985 it was a mens' prison.
\r\n\r\nIn the early '90s, the works of consolidation and restoration began, and they permitted the discovery of the primitive chapel of Sant'Angelo de Flea, at the base of the keep. They were also highlighted beautiful frescoes of the fourteenth and fifteenth century.
\r\n\r\nIn 1996 the restoration was finished and the fortress was finally returned to the city and tourists. Since 1999 it has housee the Civic Museum, a multimedia center, while inside the church there is the Antiquarium with archaeological finds documenting the population of the Gualdo territory from prehistoric times to the Middle Ages.
","categorie attrattore":"Gualdo Tadino | Places of culture","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/sigillo+-+scheggia+-+costacciaro/9ab24d74-92ec-4ec7-b657-beb3bb10e44d?t=1454334685707","latitudine":43.2322581,"longitudine":12.787587799999983,"comune":"Gualdo Tadino","codice ISTAT comune":54023,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":24,"tipo":"Attrattore","lingua":"en_US","id contenuto":2735128,"id contenuti relazionati":"93925","url risorsa":"https://www.umbriatourism.it/web/umbria/-/museo-archeologico-nazionale-di-spoleto","denominazione":"National archeological museum of Spoleto","descrizione sintetica":"The National archeological museum of Spoleto conserves items from the town and the surrounding area, especially the Valnerina, which historically had close cultural ties with Spoleto.","keywords":"Spoleto, archeologia umbria, Festival spoleto, Longobardi, trekking urbano","titolo testo":"National archeological museum of Spoleto","descrizioni attrattore":"The National archeological museum of Spoleto conserves items from the town and the surrounding area, especially the Valnerina, which historically had close cultural ties with Spoleto.The museum has been located since 1985 in the former convent of Sant'Agata, a medieval complex built over the Roman theatre (1st century B.C.) that preserved the cavea (the seats for the spectators) but changed the scena (the stage area).
\r\n\r\nOne entire floor now is entirely dedicated to recent excavations in Spoleto, starting with the earliest settlement that rose on the hill of Sant'Elia during the Bronze Age, through to the Latin colony of Spoletium, which became municipium in 241 B.C.
\r\n\r\nAll exhibits have critical and explanatory information about meaning and social function. There are also some items from the excavation of the theatre, such as honorary portraits (used as tools for political propaganda) and decorative sculptures, which are planned to be shown in a specific section in the near future.
Organized in terms of subject matter over the three floors of the complex, the exhibition is the result of an integral reorganization of the archaeological, historical and artistic records of the territory. The archaeological section, consisting of manufactured goods mainly from excavations in the area, provides a complete chronological view of Amelia's history, from pre-Roman period to the full Romanization of the center and up to the early medieval period. The bronze statue of the Roman general Nero Claudius Drusus, called \"Germanicus\", is remarkable; he is depicted armed and wearing richly decorated armor, and stands over 2.15 meters tall. Several epigraphs contribute to the reconstruction of the prosperous Romanization of the central area, testimony of illustrious Amerine families including the Gens Roscia. The picture gallery, located on the second floor, contains works from local churches and palaces. In addition to the panel showing Sant'Antonio Abbate, a masterpiece of Pier Matteo d'Amelia, the collection includes a number of other works dating from the sixteenth and seventeenth centuries, which was a very prosperous period for the town. This prosperity is evidenced by rich town mansions, including Palazzo Petrignani, owned by the Municipality and visitable on request, whose decorations are traditionally attributed to the school of the Mastro Zuccari.
\r\n\r\nThe Archaeology Museum also hosts a section wholly devoted to education and entertainment: it is the Archeospazio, a real permanent educational centre focused on history and archaeology, presenting different aspects of the daily life of ancient Romans and obviously with a particular attention to the town of Ameliaâs history.
\r\n\r\nThe exhbits allow visitors to understand and experience first hand the cyclopean walls, the clothes of the period, ancient hobbies and games, the sky and the pagan divinities, as well as coins, measurement units for weight and measures and the numerical system of the Roman world.
\r\n\r\nThe space is for all visitors of the Museum, particularly kids and teenagers, families, schools and teachers.
\r\n\r\nVisitors can enjoy a break in order to play, experiment and get to know the history at every level of learning.
\r\n\r\nFurthermore, with the support of a docent, itâs possible to participate in laboratories and group games, as well as experiment, do practical exercises, analyse the Ameliaâs particular historical monuments and the Museumâs finds, explore the artistic/craft techniques and much more.
","categorie attrattore":"Amelia | Places of culture","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/orvieto+e+dintorni/62f62850-b005-42d1-a380-fca17492714f?t=1454334789860","latitudine":42.5567718,"longitudine":12.414636100000052,"comune":"Amelia","codice ISTAT comune":55004,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":27,"tipo":"Attrattore","lingua":"en_US","id contenuto":20441222,"id contenuti relazionati":"93935","url risorsa":"https://www.umbriatourism.it/web/umbria/-/cattedrale-di-amelia","denominazione":"Cathedral of Amelia","descrizione sintetica":"The Cathedral of Amelia is the town's most important religious building and it was erected on the sacred summit of the town in the year 872. In 1629 a huge fire destroyed the cathedral, which was rebuilt in Baroque style. ","keywords":"","titolo testo":"Cathedral of Amelia","descrizioni attrattore":"The Cathedral of Amelia is the town's most important religious building and it was erected on the sacred summit of the town in the year 872. In 1629 a huge fire destroyed the cathedral, which was rebuilt in Baroque style.The pink brick facade was completed in the nineteenth century. The awesome interior holds important art works such as paintings by F. Zuccari, G.F. Perini, Niccolò Pomarancio, one spire table of the Sienese school long attributed to Duccio da Buoninsegna (later to a local painter), a tablet depicting the Madonna e il Bambino attributed to Antoniazzo Romano.
\r\n\r\nThe chapel of SS. Sacramento of the 16th century is remarkable. It has an octagonal shape and it preserves an interesting painting attributed to Taddeo Zuccari and the marble monument of Bishop Bartolomeo and beautiful marble monument of the Bishop Baldo Farrattini by the artist Ippolito Scalza of Orvieto. The walls were painted by Luigi Fontana.
\r\n\r\nThe cathedral also has sculptures by Agostino di Duccio, Scalza and Dosio. The baptismal font in the Renaissance style, with a small marble statue of St. John the Baptist referring perhaps to the Donatello school, is notable.
\r\n\r\nUnder the altar the bodies of the patron saints of Amelia, Santa Fermina and Sant'Olimpiade, are preserved. The copy of the Cross of Evangelization is hung on the left of the wall. In 1514 this copy was blessed and raised by Mons. Alessandro Geraldini, first bishop who arrived on the island of HIspanola (Dominican Republic and Haiti). Pope John Paul II gave in to the Diocese of Amelia in 1986.
\r\n\r\nFinally, the Cathedral holds two important organs: the great organ built in 1904 by the Rieger company of Jaegerndorf in Austrian Silesia, in an eighteenth-century case placed on the right in the presbytery, and a rare 1600 wing organ, recently restored.
","categorie attrattore":"Amelia | Places of culture | Places of worship","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/orvieto+e+dintorni/62f62850-b005-42d1-a380-fca17492714f?t=1454334789860","latitudine":42.5567718,"longitudine":12.414636100000052,"comune":"Amelia","codice ISTAT comune":55004,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":28,"tipo":"Attrattore","lingua":"en_US","id contenuto":20441662,"id contenuti relazionati":"93935","url risorsa":"https://www.umbriatourism.it/web/umbria/-/palazzo-petrignani-amelia","denominazione":"Palazzo Petrignani - Amelia","descrizione sintetica":"Palazzo Petrignani is located in the charming Piazza Marconi and is a remarkable example of a Renaissance style noble building from 1500. The unfinished building was made built by Fantino Petrigani who become very important in the Papal Curia, under the protection of Pope Gregory XIII.","keywords":"","titolo testo":"Palazzo Petrignani - Amelia","descrizioni attrattore":"Palazzo Petrignani is located in the charming Piazza Marconi and is a remarkable example of a Renaissance style noble building from 1500. The unfinished building was made built by Fantino Petrigani who become very important in the Papal Curia, under the protection of Pope Gregory XIII.The history of the building is closely linked to that of the Petrignani family, especially Fantino and Bartolomeo. The side that overlooks the ancient main street is an imposing facade built in brick curtain wall and divided into four horizontal levels divided into five vertical rooms with windows of various sizes. On the central axis is the large door which constitutes an unfinished entrance since the main staircase to access the upper floors was never built. The main door has a travertine embouchure, where the coat of arms of Bartolomeo Petrignani was placed, removed in the early 1900s. The corners of the building are highlighted by travertine rustication, which starts from the ground and reaches the attic.
\r\nThe stylistic features of the frescoes in the rooms denote the succession of decorations by different workers that have been attributed mainly to the Zuccari school (Taddeo and Federico) for the similarity of the Amelia cycle with the more important and famous one in Palazzo Caprarola, executed by the two brothers. Attributions also to Livio Agresti and his pupil Littardo Piccioli, in addition of course to the Flemish painters, who certainly made the grotesques that are the protagonists in the decoration of the rooms of the palace. ","categorie attrattore":"Amelia | Places of culture","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/orvieto+e+dintorni/62f62850-b005-42d1-a380-fca17492714f?t=1454334789860","latitudine":42.5567718,"longitudine":12.414636100000052,"comune":"Amelia","codice ISTAT comune":55004,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":29,"tipo":"Attrattore","lingua":"en_US","id contenuto":20441543,"id contenuti relazionati":"93935","url risorsa":"https://www.umbriatourism.it/web/umbria/-/palazzo-nacci-amelia","denominazione":"Palazzo Nacci - Amelia","descrizione sintetica":"Palazzo Nacci shows different phases of construction; it was begun in the fourteenth century and completed in the following century, and it was made up of three buildings.","keywords":"","titolo testo":"Palazzo Nacci - Amelia","descrizioni attrattore":"Palazzo Nacci shows different phases of construction; it was begun in the fourteenth century and completed in the following century, and it was made up of three buildings.The facade is divided by two string-course lines, one with motifs of ova of Roman origin, the other dentate.
\r\nOn the upper floors there are traces of Guelph-style windows with the coat of arms of the Nacci family on the bas-relief architrave.
\r\nThe entrance, on the side of Via Pellegrino Carleni, has a beautiful portal in travertine with bas-relief decoration, and in the courtyard is an elegant staircase and a loggia decorated with Corinthian columns.
\r\nThe palace is privately owned.
Tuesday - Saturday: 8.15 am - 7.15 pm (last entrance)
\r\n\r\nSunday: 2.15 pm - 7.15 pm
\r\n\r\nMonday closed
\r\n\r\nMonday 14th August: open
InformationStrada Provinciale Flaminia, Km 139
\r\n06042 - Campello sul Clitunno (PG)
\r\nemail: sba-umb@beniculturali.it
\r\n\r\n
Fonte Regione Umbria - Servizio Musei e soprintendenza ai beni librari
","categorie attrattore":"Campello sul clitunno | Places of culture | Ancient history","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/6773061/cartina_sm_umbria_150dpi39.png/8ad5a843-3aa4-42ac-a313-46d50e76239f?t=1423749277384","latitudine":42.8345715,"longitudine":12.765554000000066,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":31,"tipo":"Attrattore","lingua":"en_US","id contenuto":20441416,"id contenuti relazionati":"93935","url risorsa":"https://www.umbriatourism.it/web/umbria/-/mura-poligonali-amelia","denominazione":"Walls of Amelia","descrizione sintetica":"The town of Amelia, defended on the north by a rocky outcrop, is almost entirely ringed by powerful and antique Polygonal Walls (6th and 4th centuries BC).","keywords":"","titolo testo":"Walls of Amelia","descrizioni attrattore":"The town of Amelia, defended on the north by a rocky outcrop, is almost entirely ringed by powerful and antique Polygonal Walls (6th and 4th centuries BC).This monumental work is exceptional for its size, age and condition. The most antique of the pre-Roman walls are in the town center between the theater Sociale and the gate of the valley where there was an inner perimeter dated to the 7th - 6th centuries BC.
\r\n\r\nThe walls are formed of large blocks of limestone and they are still rough, unlike the others in the area. The part of the walls that is most scenic and interesting to visitors is the second outermost circle, which dates back to the 4th - 3rd century BC, built as a result of the considerable urban expansion and the threat of Rome. It extendd on either side of the central Porta Romana for about 800 meters and consists of megalithic blocks called polygonal because of their irregular geometric shapes. At the top, and in other sections of the wall, work dates to late Roman and medieval periods.
\r\n\r\nThis masonry is certainly less interesting than the pre-Roman, even though it helps to give continuity to the development of the imposing defensive Amelia perimeter unique in its kind. One of the original entrances to the city walls, is very interesting; the so-called Gate of the Sun, it is raised above street level on the north-east side of town. European travelers of the 18th century were impressed by the mass of the blocks and the imposing walls, said that they were the work of a legendary people, the Pelasgians.
","categorie attrattore":"Amelia | Ancient history","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/orvieto+e+dintorni/62f62850-b005-42d1-a380-fca17492714f?t=1454334789860","latitudine":42.5567718,"longitudine":12.414636100000052,"comune":"Amelia","codice ISTAT comune":55004,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":32,"tipo":"Attrattore","lingua":"en_US","id contenuto":20441364,"id contenuti relazionati":"93935","url risorsa":"https://www.umbriatourism.it/web/umbria/-/cisterne-romane-amelia","denominazione":"Roman Cisterns - Amelia","descrizione sintetica":"The Cisterns are located beneath Piazza Matteotti, corresponding to the public square (forum) of the Roman period, at the northern end of the town of Amelia.","keywords":"","titolo testo":"Roman Cisterns - Amelia","descrizioni attrattore":"The Cisterns are located beneath Piazza Matteotti, corresponding to the public square (forum) of the Roman period, at the northern end of the town of Amelia.This is the main monument of hydraulic engineering designed in Roman times, which visitors can explore through a fascinating journey to look into the cultural Amelia underground. The big building was built between the second and first centuries BC, when Amelia was elevated to the rank of municipality and equipped with a series of functional infrastructure (walls, terracing, roads).
\r\n\r\nIt consists of a large rectangular room (57,50 x 19,60 meters) divided into ten parallel compartments covered with barrel vaults (highest on average 5.70 meters) carved into the limestone rock and then lined by masonry, it has a cement core and a vestment of rough stones set in the core. The state of conservation is exceptional, with all the fundamental components still in place for the operation of the entire complex, including the water supply system, the internal device for regulating the maximum water level and the tank emptying system.
","categorie attrattore":"Amelia | Ancient history","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/orvieto+e+dintorni/62f62850-b005-42d1-a380-fca17492714f?t=1454334789860","latitudine":42.5567718,"longitudine":12.414636100000052,"comune":"Amelia","codice ISTAT comune":55004,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":33,"tipo":"Attrattore","lingua":"en_US","id contenuto":101329,"id contenuti relazionati":"23675192","url risorsa":"https://www.umbriatourism.it/web/umbria/-/il-tartufo-nero-in-umbria","denominazione":"Black truffles in Umbria","descrizione sintetica":"The black truffle in Umbria: varieties, characteristics and where they are found. A land for food lovers.","keywords":"Il tartufo nero in Umbria","titolo testo":"Umbria and black truffles, inseparable. The main varieties and where to find them.","descrizioni attrattore":"PRIZED UMBRIAN BLACK TRUFFLES The prized black truffle of Umbria (Tuber Melanosporum Vittadini) is the most common variety of the region and is known as the Norcia and Spoleto Truffle, found in the areas of Cascia, Preci, Monteleone di Spoleto, Poggiodomo, Scheggino, Sant'Anatolia di Narco, Vallo di Nera, Cerreto di Spoleto, Sellano, Campello sul Clitunno, Castel Ritaldi, Giano dell'Umbria and Stroncone. They are found in all of the areas that run along the Nera River and, in the Province of Perugia, mainly on Mount Subasio. They thrive in clayey-limestone earth and live in symbiosis with oak, holm-oak, beech and chestnut trees. Its size varies from that of a walnut to that of an apple. Round, often irregular in shape, it has a rough but not spiky exterior. Its aroma is unforgettable, the pulp a dark red-black with thin white veins. SCORZONE The scorzone variety is less prized than the black truffle. Depending on the season, it is called summer (tuber aestivum) or autumn scorzone (forma uncinatum): similar in shape although they ripen at different times. The summer version can grow to become quite large, its aroma is not strong and certainly less intense than the prized black truffle. It grows in sandy-clayey ground in woods of broad-leafed trees, and sometimes even in pine stands. It is gathered from May to December and is very often used to make sauces and flavour cured meats like salami. It has a smooth exterior, a burnt-brown colour and very evident veins. BLACK WINTER TRUFFLES AND MOSCATO TRUFFLES These two varieties (tuber brumale and muschatum) are very common in Umbria as they are less choosy, if you will, about where they grow. They are black on the outside and dry to the touch. Inside they are dark grey with very evident white veining. The moscato variety is black on the inside with very wide veining. The former has a strong penetrating aroma, while the latter less so. They both ripen in the winter months. ","categorie attrattore":"Flavours of Umbria","link esterni associati":"","immagine spalla destra":"","latitudine":42.8171568,"longitudine":12.919323500000019,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":34,"tipo":"Attrattore","lingua":"en_US","id contenuto":20441700,"id contenuti relazionati":"93935","url risorsa":"https://www.umbriatourism.it/web/umbria/-/porta-romana-amelia","denominazione":"Porta Romana - Amelia","descrizione sintetica":"The Porta Romana is the most central and majestic of the four gates into the town center and is also the most recent of the four.","keywords":"","titolo testo":"Porta Romana - Amelia","descrizioni attrattore":"The Porta Romana is the most central and majestic of the four gates into the town center and is also the most recent of the four. Its current appearance dates back to the 16th century when it was modified and built in travertine. In medieval times, the gate was called Busolina because the bussolo (ballot box) for municipal elections was kept there. In 1703 the Amerini, who emerged unscathed from a major earthquake, dedicated their city to the Madonna Assunta, placing a commemorative plaque in the pediment of the gate. Above the gate is a Renaissance brick machiolation. The ancient wooden door on its hinges is visible, while the barrel vault is frescoed with the arms of the city - A.P.C.A. on a silver white band against a blue field - \"Antiani Populi Civitatis Ameriae\", which means \"The Elders of the People of the City of Amelia\", which in the 14th century, in the time of the Statutes, was the most important elective body of the Free City States. ","categorie attrattore":"Amelia | Ancient history","link esterni associati":"","immagine spalla destra":"","latitudine":42.5567718,"longitudine":12.414636100000052,"comune":"Amelia","codice ISTAT comune":55004,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":35,"tipo":"Attrattore","lingua":"en_US","id contenuto":95659,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/il-borgo-di-poreta","denominazione":"The village of Poreta","descrizione sintetica":"A hillside 12th century castle, immersed in a landscape of olive trees between Spoleto, Campello and the Springs of Clitunno, this is a waypoint on the St Francis Way. ","keywords":"Poreta, Spoleto, hillside castles, St Francis way","titolo testo":"","descrizioni attrattore":"In the heart of Umbria, between Spoleto, Campello and the Springs of Clitunno, ensconced in the silver of the olive tree hills, is the settlement of Poreta, formerly a villa, which only became a fortified village in the last years of the 13th century.Around the second half of the 15th century, due to frequent raids by bands of brigands, a wall was erected around the ancient village. Then, following the typical traditions of central Italy, a true urban agglomeration began to develop, consisting of a few dozen dwellings one on top of the other. The village became the focal point of a larger settlement scattered along the slopes and the plain of Spoleto.
\r\n\r\nAround the second half of the 18th century, after an extremely violent earthquake, the castle was gradually abandoned. Indeed, the population built their dwellings outside the walls, using the same stones of those which had been previously destroyed.
\r\n\r\nThe San Cristoforo church, built after the castle, was later dedicated to Santa Maria della Misericordia in honour of a miraculous representation of the Virgin Mary that was inside the church that survived the earthquake without a scratch.
","categorie attrattore":"Spoleto | Places of culture","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/6773061/cartina_sm_umbria_150dpi13.png/8c043462-6498-4684-8357-c32946aa1d2b?t=1423749273208","latitudine":42.8089536,"longitudine":12.78332439999997,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":36,"tipo":"Attrattore","lingua":"en_US","id contenuto":13605878,"id contenuti relazionati":"12907185 | 22371268","url risorsa":"https://www.umbriatourism.it/web/umbria/-/umbria-cuore-verde-d-ital-2","denominazione":"Umbria, the green heart of Italy","descrizione sintetica":"Umbria, land of natural beauty and stunning landscapes
","keywords":"Wedding in Umbria, getting married in Umbria, natural Umbria, natural landscapes, Italian Green Heart","titolo testo":"Umbria, land of natural beauty and stunning landscapes","descrizioni attrattore":"The green heart of Italy, with its rich variety of landscapes, is the ideal destination for memorable weddings and romantic weekends immersed in the most scenic natural setting.
The rugged Apennines are interspersed with the mountain ranges of the Valnerina and the numerous regional nature parks, until they plunge back into the wide lake basins of Lake Trasimeno and Piediluco and along the banks of numerous rivers, first and foremost the Tiber. But Umbria is not just a place of wild nature, it is also full of hidden treasures within the enchanted natural places: the chromatic illusions of the Castelluccio Plain in the centre of the Monti Sibillini Park, the stagmites of the Montecucco Cave, powerful Marmore Waterfalls. Created by the ancient Romans, the waterfalls are a highlight of Umbria's natural heritage, and are set in a park with trails to discover the flora and fauna of the area, and even a hidden tunnel dug into the travertine, that opens onto the famous âlovers' balconyâ.
\r\n\r\nThe sound of the rushing waters accompanies the romantic legend of Velino and Nera, the humble shepherd and the beautiful nymph united by an overwhelming love, separated by the wrath of the jealous Juno, who turned the young nymph into the crystalline river now flowing from the top of the Velino and still bearing its name.
\r\n\r\nAnother enthralling legend about a lovely nature spot concerns Trasimeno Lake, renownd for its romantic sunsets. According to legend, the fearless prince Trasimeno, son of the wise Etruscan King Tirreno di Lidia, fell hopelessly in love with the graceful nymph Agilla, and then they got married on the lakeshore. Somehow the young prince drowned in the lake that now bears his name, and they say itâs still possible to hear, in the gentle breeze rippling the lake, the distant the moaning of the nymph Agilla, searching for her love who was swallowed by the waves.
\r\n\r\nThe enchanting local landscape serves as a backdrop to the typical products, marking the timeless bond of the Umbrian people with their land. The abundant and flourishing lake hosts delicious kinds of fish, cooked in the âtegamaccioâ, or porchetta-style, or simply grilled over embers, is the ideal product for lovers of the good cuisine. Seasoned with the excellent local oil and accompanied by an exquisite Umbrian wine, fresh-caught lake fish will be perfect for a romantic candle-lit dinner surrounded by the inspiring Umbrian hills.
\r\n\r\n
For further information:
\r\n\r\n ","categorie attrattore":"","link esterni associati":"","immagine spalla destra":"","latitudine":null,"longitudine":null,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":37,"tipo":"Attrattore","lingua":"en_US","id contenuto":24847855,"id contenuti relazionati":"93935","url risorsa":"https://www.umbriatourism.it/web/umbria/-/presepe-di-penna-in-teverina","denominazione":"Penna's Christmas crib","descrizione sintetica":"The nativity scene (crib) is located in Piazza San Valentino 31, near the Parish church, its entrance presents a wonderful door, with the Three Kings and the Nativity visible on its shutters.","keywords":"","titolo testo":"Presepe di Penna in Teverina","descrizioni attrattore":"The nativity scene (crib) is located in Piazza San Valentino 31, near the Parish church, its entrance presents a wonderful door, with the Three Kings and the Nativity visible on its shutters.If you descend some stairs covered with old bricks produced by ancient kilns and surrounded by walls of limestone rock, you get the idea of entering an ancient and evocative environment. During the whole visit, a melodious soundtrack written by Riccardo Cocciante (songwriter and director) and a narration by Alberto Lori accompanies the visitors.
\r\nHere are some details about the special features of the crib:
\r\nThe nativity scene covers 30 square metres and a walkway for observing the artwork is of about 40 square metres; there are about 140 small moving statues. The Three Kings on camels are seen from two different points; there are three itineraries of water and sea with 300 litres of water including a wonderful fog scene; there is real snow on the mountains; rain; special lighting effects; 512 stars in the constellation set for the 25th December with the southern star and the little and big dippers visible.
\r\nThe Penna Crib has won prizes, in the International Crib Festival of Verona in 2007 and in Città di Castello in 2011 and 2012.
Source: www.presepepenna.it
","categorie attrattore":"Penna in Teverina | Art in Umbria","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/alviano+-+giove+-+attigliano/80535a15-5edf-400b-9c11-126728af4dbf?t=1454335070640","latitudine":42.4933212,"longitudine":12.354819399999996,"comune":"Penna in Teverina","codice ISTAT comune":55026,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":38,"tipo":"Attrattore","lingua":"en_US","id contenuto":123525,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/ricotta","denominazione":"Ricotta","descrizione sintetica":"","keywords":"","titolo testo":"","descrizioni attrattore":"Ricotta has a delicate flavour and is particularly common in areas with a strong tradition of raising sheep. Once the milk has been used to make Pecorino, the remaining liquid is heated to 90-92° until flakes of ricotta begin to form. The flakes are then removed and placed into cane baskets which allows the remaining liquid to drain off. There are several types of ricotta - sheep's milk, mixed, pasteurised - and also a range of artisanal varieties made with the addition of herbs, chilli pepper or truffles. Aged ricotta (matured under ash, made with bran or liqueur) can also be found, evoking the ancient flavours and traditions of Umbria.
\r\n\r\n","categorie attrattore":"Flavours of Umbria","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/deruta+-+collazzone/15d029e8-5b64-4bc0-b6dd-829c4285c2ba?t=1454334610275","latitudine":42.938004,"longitudine":12.62162109999997,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":39,"tipo":"Attrattore","lingua":"en_US","id contenuto":123590,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/capocollo","denominazione":"Capocollo","descrizione sintetica":"","keywords":"","titolo testo":"","descrizioni attrattore":"
Capocollo is typical of the Norcia tradition, and is appreciated for its particularly rich flavour. The preparation process involves the addition of salt, pepper and coriander, after which the meat is tied. It is bound either with greased butcher's casings, or with part of the large intestine. In Umbrian tradition, capocollo is served as an antipasto, or more frequently as a filling for flatbread, or Easter cheese bread. In the past, capocollo was made at Christmas time, after the pigs were slaughtered. It was then matured until the spring, in time for the Easter celebrations.
\r\n\r\n","categorie attrattore":"Flavours of Umbria","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/cartina_sm_umbria_150dpi22.png/15d029e8-5b64-4bc0-b6dd-829c4285c2ba?t=1423749274574","latitudine":42.938004,"longitudine":12.62162109999997,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"","file kml":""},{"_id":40,"tipo":"Attrattore","lingua":"en_US","id contenuto":24420823,"id contenuti relazionati":"93915","url risorsa":"https://www.umbriatourism.it/web/umbria/-/chiesa-di-san-sebastiano-valfabbrica","denominazione":"Chiesa di San Sebastiano - Valfabbrica","descrizione sintetica":"The Church of San Sebastiano was built in the 14th century within the castle of Valfabbrica, near the perimeter wall.","keywords":"","titolo testo":"Chiesa di San Sebastiano - Valfabbrica","descrizioni attrattore":"The Church of San Sebastiano was built in the 14th century within the castle of Valfabbrica, near the perimeter wall. Since the 16th century it has housed the confraternity of the Blessed Sacrament and the Good Death, which helped to renew the interior. The church has five remarkable Baroque altars and behind the central one is a seventeenth-century Crucifixion flanked by San Sebastiano and San Francesco. To visit the church, which also has social and cultural activities, itâs necessary to contact the Municipality. ","categorie attrattore":"Valfabbrica | Places of worship","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/gualdo+tadino/5007c5a4-c82e-4593-8d89-3f391e7140b3?t=1454335181497","latitudine":43.1588812,"longitudine":12.601164400000016,"comune":"Valfabbrica","codice ISTAT comune":54057,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":41,"tipo":"Attrattore","lingua":"en_US","id contenuto":4463263,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/gamberi-di-fiume","denominazione":"Gamberi di fiume","descrizione sintetica":"
Here is what you need to prepare a simple but tasty appetizer from the Umbrian tradition.
\r\n\r\n\r\n\r\n
","keywords":"","titolo testo":"","descrizioni attrattore":"
Gamberi di fiume
\r\n\r\n(River shrimp)
\r\n\r\nIngredients:
\r\n\r\nRiver shrimp
\r\nExtra-virgin olive oil
\r\nSalt
\r\nGarlic
\r\nParsley
\r\nChili
Preparation
In a small pan, slightly fry two garlic segments with some chili, until brown. At the same time, clean and rinse the shrimp, then add them to the garlic when the latter is gaining colour. Sauté them and add some dry white wine for flavour. Mix them up from now and them and let them cook covering the pan with a lid. Usually, once the shrimp are ready, they are served with a dash of finely chopped parsley, or alternatively, with a green mint-based sauce.
","categorie attrattore":"Traditional recipes","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/perugia+-+corciano/83177533-a4e7-49de-88d1-a49e514e3a08?t=1454334522718","latitudine":43.0873343,"longitudine":12.37394,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":42,"tipo":"Attrattore","lingua":"en_US","id contenuto":5015742,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/palomba-alla-ghiotta","denominazione":"A delicious wild pigeon recipe: palomba alla ghiotta","descrizione sintetica":"Recipe for a typical Umbrian delicacy
\r\n\r\n","keywords":"","titolo testo":"A delicious wild pigeon recipe: palomba alla ghiotta","descrizioni attrattore":"
Ingredients
\r\n\r\nWild pigeon, or palomba
\r\nRed wine
\r\nDried black olives
\r\nGarlic
\r\nVinegar
\r\nSage leaves
\r\nA dash of salt
\r\nLemon juice
\r\nExtra-virgin olive oil
\r\nBlack pepper
\r\nRosemary
Preparation
\r\n\r\n
After cleaning the meat and putting the innards to a side, roast the palomba on the spit or in the oven. Pour some oil and salt over it whilst placing a container underneath so as to collect the fat and juices that will drip from the meat.
\r\n\r\nIn the meantime, cook the innards in an earthenware skillet and douse with red wine and vinegar, and add garlic and olive oil. You can add to the flavour by also adding half a lemon, rosemary, sage, and black olives.
\r\n\r\nLet the innards cook on a low flame for about three hours so as to let the liquids coagulate. Once it's ready, immerge the roasted palomba in the resulting thick sauce. Slice it up and leave it to cook for another then minutes.
\r\n\r\nServe in bowl plates and accompanying the dish with toasted bread.
","categorie attrattore":"Traditional recipes","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/perugia+-+corciano/83177533-a4e7-49de-88d1-a49e514e3a08?t=1454334522718","latitudine":43.0873343,"longitudine":12.37394,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":43,"tipo":"Attrattore","lingua":"en_US","id contenuto":123767,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/lombetto","denominazione":"Lombetto","descrizione sintetica":"","keywords":"norcineria, valnerina, umbria, enogastronomia umbra, vacanze slow","titolo testo":"","descrizioni attrattore":"Made from the finest part of the pig (the loins), some believe that lombetto is even more delicious than capocollo. It is almost entirely free of fat, and the lean meat has a distinctive dark colour that increases with age. Lombetto is sometimes preserved in oil: the meat is cut into slices several millimetres thick, then arranged in layers in glass jars and covered with extra-virgin olive oil, juniper berries and bay leaves. This process keeps the meat tender, and it can be preserved for several months.
\r\n\r\n","categorie attrattore":"Flavours of Umbria","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/deruta+-+collazzone/15d029e8-5b64-4bc0-b6dd-829c4285c2ba?t=1454334610275","latitudine":42.938004,"longitudine":12.62162109999997,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":44,"tipo":"Attrattore","lingua":"en_US","id contenuto":123730,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/guanciale-o-barbozzo","denominazione":"guanciale o Barbozzo","descrizione sintetica":"","keywords":"","titolo testo":"","descrizioni attrattore":"
This speciality, made by preserving pork cheek in salt and pepper, is mainly used in the preparation of rich sauces and to add flavour to other dishes. The best guanciale comes from pigs reared in pastures, as the natural process of foraging for food in woods and fields develops stronger jaw muscles in the animals. The finished product is thus leaner and has a more refined taste.
\r\n\r\n","categorie attrattore":"Flavours of Umbria","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/cartina_sm_umbria_150dpi22.png/15d029e8-5b64-4bc0-b6dd-829c4285c2ba?t=1423749274574","latitudine":42.938004,"longitudine":12.62162109999997,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"","file kml":""},{"_id":45,"tipo":"Attrattore","lingua":"en_US","id contenuto":123870,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/sanguinaccio","denominazione":"Sanguinaccio","descrizione sintetica":"","keywords":"","titolo testo":"","descrizioni attrattore":"
Also known as \"miacetto\", this blood sausage is made with the addition of white wine, spices, pine nuts and chopped orange peel. It is made from the blood collected at slaughter time, and boiled gently until it partially solidifies. The sausage can be eaten while still warm or heated in a pan, although it is often cut into slices similar to black pudding. Today, blood sausage has been all but forgotten, although it perfectly represents the skill of the local butchers in using every part of the slaughtered animal.
\r\n\r\n","categorie attrattore":"Flavours of Umbria","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/cartina_sm_umbria_150dpi22.png/15d029e8-5b64-4bc0-b6dd-829c4285c2ba?t=1423749274574","latitudine":42.938004,"longitudine":12.62162109999997,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"","file kml":""},{"_id":46,"tipo":"Attrattore","lingua":"en_US","id contenuto":124656,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/cicerchia","denominazione":"Cicerchia","descrizione sintetica":"","keywords":"","titolo testo":"","descrizioni attrattore":"
Chick peas and chickling vetch, both stalwarts of the kitchen garden, are rich in protein, fibre and potassium. Thanks to these properties these crops have always been grown on Umbrian farms, also because they help to alternate the crop cycle and improve the quality of soil impoverished by wheat or barley. Chickling vetch is now being rediscovered thanks to the many organic farms which have re-introduced this crop. Traditionally, chickling vetch is used in soups or as an accompaniment to sausages or pigs' feet.
","categorie attrattore":"Flavours of Umbria","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/cartina_sm_umbria_150dpi38.png/0033f7a1-a292-4547-b7c7-56677ac46cbe?t=1423749277226","latitudine":42.828889,"longitudine":13.205832999999984,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"","file kml":""},{"_id":47,"tipo":"Attrattore","lingua":"en_US","id contenuto":124702,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/patata-rossa-di-colfiorito","denominazione":"Patata rossa di Colfiorito","descrizione sintetica":"","keywords":"","titolo testo":"","descrizioni attrattore":"Introduced to Umbria in the first half of the 18th century, potato cultivation gradually spread across the region. It was only in 1960 that a Dutch potato variety became well-established on the Colfiorito plain and in the surrounding area, where it found particularly hospitable conditions. The Colfiorito red potato has a long, oval, irregular shape with red skin and clear yellow flesh. It is particularly good for making gnocchi, filled potato skins, and baked potatoes. The Colfiorito potato has also been accredited by the European Union, which granted it Protected Geographical Indication status in 1998.
","categorie attrattore":"Flavours of Umbria","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/6773061/cartina_sm_umbria_150dpi8.png/a13f58d2-c421-4cba-ade1-b3608ad2cc36?t=1423749272488","latitudine":43.0262107,"longitudine":12.889644999999973,"comune":"Foligno","codice ISTAT comune":54018,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":48,"tipo":"Attrattore","lingua":"en_US","id contenuto":125484,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/il-piccolo-borgo-di-avigliano","denominazione":"The small village of Avigliano","descrizione sintetica":"Avigliano Umbro is a small village of Roman origin on the summit of a hill, halfway between Todi and Amelia","keywords":"Avigliano umbro, borghi","titolo testo":"","descrizioni attrattore":"During mediaeval times, Avigliano Umbro and its territory experienced long disputes between Todi and Amelia and this is indicated by the marble eagle, the symbol of Todi, on the main doorway to the city.
\r\n\r\nThe Chiesa della Santissima Trinità [Church of the Holy Trinity], is of note as it holds the painting of the Madonna del Rosario attributed to Andrea Polinori, a famous painter from Todi. There are nevertheless traces of the urban mediaeval fabric on the walls, on the entrance door and on the large tower with a cylindrical base where the public clock juts out.
\r\n\r\nThe communal theatre is also worth mentioning. This was built at the start of the 20th Century and is well conserved inside.
\r\n\r\nAs you leave Avigliano Umbro, you can find interesting religious buildings such as the Chiesa di Santa Vittorina, the Chiesa di Sant'Egidio and Chiesa di Sant'Angelo churches, and a visit to some castles and fortresses nearby is also worthwhile.
\r\nFirst and foremost, the Castello di Santa Restituta castle, which stands alongside an important archaeological area, the Grotta Bella, where many statuettes of protohistoric and Roman history have been found, the Castello di Toscolano castle alongside the Cappella della Maestà di Toscolano chapel containing frescoes which can be attributed to Pier Matteo d'Amelia and the Castello di Sismano castle with its two impressive side towers.
Finally in Dunarobba, we find an impressive quadrangular fortress dominated on its four sides by large cylindrical towers. This is located near the famous Fossil Forest, an impressive prehistoric natural park formed around a million and a half years ago and made up of grand sequoia trees.
\r\n
\r\n
Ingredients
\r\n\r\n3 slices of bread
\r\nExtra-virgin olive oil
\r\nGarlic
\r\nSalt
\r\nOregano
\r\nBlack pepper
\r\nBlack truffle
\r\nBlack olives
An appetizer recipe that is a \"must\" for your table: choose your favourite version and you'll surely please all your guests!
Preparation
\r\n\r\nCut the bread into slices about 2cm thick. Toast it on both sides in the oven or on the grill until it is nice and crispy. While still warm, rub the slices with garlic. In the meantime, you will have already prepared the three kinds of condiment: the first bruschetta is with a black truffle pate; the second with a sauce made from black or green olives; the third â and simplest â with extra-virgin olive oil, oregano, salt and black pepper. Place the bruschette on a plate and serve them up.
","categorie attrattore":"Traditional recipes","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/perugia+-+corciano/83177533-a4e7-49de-88d1-a49e514e3a08?t=1454334522718","latitudine":43.0873343,"longitudine":12.37394,"comune":"perugia","codice ISTAT comune":54039,"via o piazza":"","localitÃ":"perugia","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":50,"tipo":"Attrattore","lingua":"en_US","id contenuto":4406625,"id contenuti relazionati":"36816512 | 47006051","url risorsa":"https://www.umbriatourism.it/web/umbria/-/trota-al-tartufo-nero","denominazione":"Trota al tartufo nero","descrizione sintetica":"Ingredients and recipe of one of Umbria's most typical dishes.
\r\n\r\n","keywords":"","titolo testo":"","descrizioni attrattore":"
Trota al tartufo nero
\r\n\r\n(Trout with black truffles)
\r\n\r\nIngredients
\r\n\r\n2 trout
\r\n3 black truffles
\r\nLemon juice
\r\nRed wine vinegar
\r\n2 cloves of garlic
\r\nExtra-virgin olive oil
\r\n\r\n
Preparation
\r\n\r\n
The first thing you need to do is clean the trout and wash them. Once you've dried them, boil them in hot water. Carefully remove the scales, bones and fins. Place the fish fillets one next to the other on a serving plate. In the meantime, crush the truffles â once you've cleaned them â in a mortar and add the vinegar, garlic, and lemon juice. Mix the ingredients together until you obtain a well-amalgamated sauce. Heat it with some extra-virgin olive oil. Then pour it onto the trout and serve up.
","categorie attrattore":"Traditional recipes","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/6773061/cartina_sm_umbria_150dpi33.png/7e7aeec4-b9f1-4e58-b1ec-89b78102df5d?t=1423749276421","latitudine":43.1421257,"longitudine":12.203915000000052,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":51,"tipo":"Attrattore","lingua":"en_US","id contenuto":40893318,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/sapori-della-terra-2019-ricotta-salata-della-valnerina","denominazione":"Ricotta salata della Valnerina","descrizione sintetica":"Tra i prodotti principi della tradizione pastorale della Valnerina, dal 2019 è Presidio Slowfood.","keywords":"ricotta, ricotta salata, valnerina, umbria, slow food, presidio, prodotti tipici, latticini, acquacotta, ricette, cucina umbra, alimentazione sana, sport, cibi per sportivi, cosa mangiare, cose da mangiare","titolo testo":"Ricotta salata della Valnerina","descrizioni attrattore":"Tra i prodotti principi della tradizione pastorale della Valnerina, dal 2019 è Presidio Slowfood.La ricotta salata della Valnerina presenta una pasta bianca e compatta e senza crosta, ed è ancora oggi prodotta, come da tradizione, con solo latte ovino ottenuto da greggi pascolate nella zona della Valnerina e senza utilizzare mangimi.
\r\nLe origini di questo prodotto caseario si rifanno ai ritmi della transumanza, ai tempi in cui lâallevamento di ovini e caprini era ancora tra le maggiori attività economiche per le popolazioni dellâAlta Valle del Nera. Alla fine dellâestate, in vista del ritorno verso i pascoli invernali nel Lazio, i pastori avevano lâesigenza di conservare e trasportare i prodotti della lavorazione del latte.
\r\nTra questi, la ricotta, che veniva sistemata in un sacco di canapa, strizzata per eliminare la parte liquida, salata (e coperta con erbe spontanee o crusca in alcune varianti) e lasciata asciugare appesa, nelle cantine o nei locali di stagionatura del formaggio, per un periodo che va dai 15 giorni ai 5 mesi. Ed è proprio durante il periodo di stagionatura che la tela di canapa, sformata dal peso del suo prezioso contenuto, dà alla ricotta la sua caratteristica forma âa peraâ, stretta ad una estremità e più larga allâopposta.
In cucina
\r\nA seconda del grado di stagionatura, la ricotta salata della Valnerina può essere consumata in vari modi: se è ottima condita con olio e pepe dopo pochi giorni di stagionatura, il più duro prodotto stagionato può essere grattugiato, perfetto per un piatto di pasta o per la variante umbra di una ricetta tradizionale dellâItalia centrale, lâacquacotta.
\r\n
Ingredients
\r\n\r\n75 g of nuts
\r\n75 g of almonds
\r\n75 g of hazelnuts
\r\n75 g of raisins
\r\n150 g of honey
\r\n75 g of dark chocolate
\r\n1 teaspoon of cinnamon
\r\n60 g of candied fruits
\r\nBlack pepper
\r\n175 g flour 00
\r\nNutmeg
The Panpepato is a round and sweet cake, typical of the Province of Terni. This specialty is made with walnuts, hazelnuts, almonds, cinnamon, nutmeg, chocolate, honey and raisins. It's a real \"energy cake\", which makes it a very appreciated dessert during the Christmas season. The origin of this specialty dates back to ancient times. Currently, each family follows its own reviewed recipe that might differ slightly from the traditional one.
\r\n\r\nDifficulty: low
\r\n\r\nPreparation time: 30 minutes
\r\n\r\nCooking time: 20 minutes
\r\n\r\nServings: 4 people
Preparation
\r\n\r\nSoak the raisins in water.
\r\n\r\nGrate the chocolate and chop the walnuts, almonds and hazelnuts, but not too finely.
\r\n\r\nIn a medium-large container, collect the nuts that you have previously chopped and add the chocolate and the candied fruit.
\r\n\r\nDrain the raisins and add them to the other ingredients, along with cinnamon, nutmeg and pepper q.s.
\r\n\r\nHeat the honey and add it to the dried fruit and the other ingredients, stirring well with a wooden spoon.
\r\n\r\nAt this point, add the sifted flour and mix the content. When the mixture has assumed a homogeneous \"form\", made two loaves of the same size and bake them for 20 minutes at 170° degrees Celsius.
\r\n\r\nWe recommend that you wait at least 24 hours before serving.
","categorie attrattore":"Traditional recipes","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/terni/5376881f-e907-49f2-8871-c7f688432072?t=1454335089554","latitudine":42.5634422,"longitudine":12.64589090000004,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":53,"tipo":"Attrattore","lingua":"en_US","id contenuto":3035342,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/eremo-del-buon-riposo","denominazione":"Eremo del Buon Riposo","descrizione sintetica":"An old hermitage made up of ancient natural caves was already here on Mt Citerone in the times of Francis. ","keywords":"","titolo testo":"Eremo del Buon Riposo","descrizioni attrattore":"An old hermitage made up of ancient natural caves was already here on Mt Citerone in the times of Francis.The place seems to have gotten its name, Buon Riposo (or Place of Rest), from words Francis himself said, as he often stopped here on his way to or from the La Verna sanctuary. The hermitage has seen the passage of many important religious figures over the centuries, including St. Anthony of Padua, St. Bonaventure, St. Bernard of Siena and the Blessed Francis of Pavia. Visits are possible when the accommodating owners are present.
\r\n\r\nSource: \"La via di Francesco\" â Edizioni San Paolo S.r.l.
","categorie attrattore":"Città di Castello | Places of culture","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/6773061/cartina_sm_umbria_150dpi31.png/fd1b61cd-6cf7-4e09-8219-3a8f24d252bf?t=1423749276046","latitudine":43.4474327,"longitudine":12.192489199999955,"comune":"Città di Castello","codice ISTAT comune":54013,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":54,"tipo":"Attrattore","lingua":"en_US","id contenuto":123786,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/mazzafegati","denominazione":"Mazzafegati","descrizione sintetica":"","keywords":"","titolo testo":"","descrizioni attrattore":"This flavourful sausage is made from pork liver, and is made in mild or semi-cured versions. It can be cooked fresh or semi-mature. The traditional recipe includes fresh pork cheek and offal, including a large quantity of liver. There are two explanations for its name: some believe it is \"mezzo fegato\" (half liver), in reference to the ingredients, while others say that the name is \"ammazza fegato\" (liver killer), in reference to its rather powerful flavours. It is popular with those who enjoy strong flavours and should be enjoyed with homemade bread and a glass of good red wine. The mazzafegato made in the Upper Tiber Valley is one of the six Slow Food specialities from Umbria.
\r\n\r\n","categorie attrattore":"Flavours of Umbria","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/cartina_sm_umbria_150dpi3.png/d7282df3-5039-442b-a7d3-b97d0ffb86cb?t=1423749271768","latitudine":43.46397830000001,"longitudine":12.24048689999995,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"","file kml":""},{"_id":55,"tipo":"Attrattore","lingua":"en_US","id contenuto":124614,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/anguilla-del-trasimeno","denominazione":"Anguilla del Trasimeno","descrizione sintetica":"","keywords":"","titolo testo":"","descrizioni attrattore":"
The long, snake-like body of the Trasimeno eel can take on various colours, ranging from brownish green, brownish grey or black on the dorsal surface, to yellowish-white on the belly. Male eels are 35-50 cm in length, while the females can be as long as 100-150 cm. The best time to catch the eels is in summer or autumn. The rich, flavourful flesh is excellent either freshly-cooked or smoked. It can be spit-roasted, grilled or stewed, but in Umbria one of the preferred ways to serve eel is \"tegamaccio\", when it is cooked with extra-virgin olive oil, tomato sauce, white wine and aromatic herbs.
","categorie attrattore":"Flavours of Umbria","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/cartina_sm_umbria_150dpi2.png/3d6dc692-b73a-4a57-9675-f7d1dc6fb91d?t=1423749271582","latitudine":43.1295911,"longitudine":12.09468179999999,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"","file kml":""},{"_id":56,"tipo":"Attrattore","lingua":"en_US","id contenuto":124642,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/tinca-del-trasimeno","denominazione":"Tinca del Trasimeno","descrizione sintetica":"","keywords":"","titolo testo":"","descrizioni attrattore":"With a solid, rounded body, the Trasimeno tench has a brown or dark green dorsal surface, browny-yellow flanks with flashes of silver, and the belly is yellowish in colour. The average length is 25 cm, but it can grow as long as 35-40 cm. The best time to catch tench is in spring or autumn. The rich, tender, well-flavoured flesh is excellent either freshly-cooked or smoked. Normally cut into fillets, tench can also be baked, served in stews, roast or fried.
","categorie attrattore":"Flavours of Umbria","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/cartina_sm_umbria_150dpi2.png/3d6dc692-b73a-4a57-9675-f7d1dc6fb91d?t=1423749271582","latitudine":43.1295911,"longitudine":12.09468179999999,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"","file kml":""},{"_id":57,"tipo":"Attrattore","lingua":"en_US","id contenuto":124628,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/persico-reale-del-trasimeno","denominazione":"Persico Reale del Trasimeno","descrizione sintetica":"","keywords":"","titolo testo":"","descrizioni attrattore":"Trasimeno royal perch is oval-shaped with a lateral compression and a greenish-brown dorsal surface, yellow-green sides and a silver belly. It is medium-sized, ranging from 18-20 cm up to a maximum of 40-45 cm. Perch is best caught in spring. The flesh is lean, delicate yet flavourful, and is used with excellent results in pasta and rice dishes, although it can often be served in fillets, boiled, fried or grilled.
","categorie attrattore":"Flavours of Umbria","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/cartina_sm_umbria_150dpi2.png/3d6dc692-b73a-4a57-9675-f7d1dc6fb91d?t=1423749271582","latitudine":43.1295911,"longitudine":12.09468179999999,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"","file kml":""},{"_id":58,"tipo":"Attrattore","lingua":"en_US","id contenuto":124688,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/fagiolina-del-lago","denominazione":"Fagiolina del lago","descrizione sintetica":"","keywords":"Fagiolina del Trasimeno","titolo testo":"","descrizioni attrattore":"The wide area of the Trasimeno Lake has always been characterized by the production of vegetables thanks to the mild climate and to the \"loose\" soil of this area. However, these products have gradually disappeared over time. Thanks in part to the recent award of the Slow Food Presidium, Fagiolina is enjoying a second youth.
\r\n\r\nThis is an ancient local variety of grain legume botanically called \"vigne unguiculata\" and its origins are to be found in Africa. The Egyptians used it as a traded commodity with other populations; thus, crossing Asia up to Greece, the Fagiolina was also exported to the countries of the Mediterranean basin and found its ideal habitat on the shores of the Trasimeno Lake. Fagiolina was one of the major legumes consumed in the classical age; therefore, its revaluation is to be considered as the rediscovery of one of the typical dishes of the ancient Mediterranean diet.
\r\n\r\nCurrently, Fagiolina is produced in a few companies along the Trasimeno Lake according to a method that uses techniques handed down by tradition and that involves a series of procedures carried out strictly by hand: sowing, hoeing, harvesting, drying and threshing.
\r\n\r\nAlso known as the lake's rice because of its small size and predominantly whitish colour, or bean from the eye because of a black dot reminiscent of a pupil, the Fagiolina del Lago cooked and seasoned with a drizzle of extra virgin olive oil is the ideal solution to season the pasta or make delicious bruschetta.
","categorie attrattore":"Flavours of Umbria","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/passignano+-+magione+-+tuoro/3d6dc692-b73a-4a57-9675-f7d1dc6fb91d?t=1454334635186","latitudine":43.1295911,"longitudine":12.09468179999999,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":59,"tipo":"Attrattore","lingua":"en_US","id contenuto":125338,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/chiesa-di-san-domenico","denominazione":"Chiesa di San Domenico","descrizione sintetica":"The church of San Domenico overlooks the small and irregular small square, the piazzetta Giordano Bruno along Corso Cavour in Perugia.","keywords":"","titolo testo":"Chiesa di San Domenico - Perugia","descrizioni attrattore":"The church of San Domenico overlooks the small and irregular small square, the piazzetta Giordano Bruno along Corso Cavour in Perugia.
\r\nIt is one of the city's most religious buildings. We recommend visiting its majestic bell-tower which is one of the most famous monuments with set the city of Perugia apart and for its monumento funebre del Papa Benedetto XI, recently attributed to Lorenzo Maitani on the model of that of cardinal Guglielmo De Braye, the work of Arnolfo di Cambio, conserved in San Domenico ad Orvieto. For those who are passionate about archaeology, we also recommend a visit to the National Archaeological Museum in the two large prehistoric and Etruscan-Roman sections.
Description
\r\nBetween 1231 and 1260, the Dominicans, who arrived in Perugia around 1230, built a primitive church in the area where the larger cloister stands today. In 1304, as the order had taken on a very important role in the city, both from a religious and a political point of view, the building works began in order to construct a new majestic basilica. According to tradition, the first architect to guide the site was Giovanni Pisano; more probably the architects of the project were those very same Dominicans who operated under the protection of Pope Benedetto XI, also a Dominican and resident in the city during those years.
\r\nConsecrated by Pope Pio II Piccolomini in 1459, the new church, with three naves and a covered vault supported by pillars, already had its first problems of stability by the mid-16th century. At the start of the 17th century, after the nave collapsed (1614-1615) the church was entirely rebuilt following Carlo Maderno's design (1629-1632).
\r\nThe impressive facade, which opens at the top to a stairway with a double ramp, is decorated with a portal of the 16th century era whereas the flank and apse conserve the buttresses and pointed windows of the 14th century era. Inside, with the layout of a Latin cross, it is characterised by simplicity. The austerity of the nave contrasts the flowery Gothic style of the renowned apse glass windows, dated from 1411 and signed by the Perugian Bartolomeo di Pietro and by the Florentine Mariotto di Nardo. The top window, 23m high, is the largest of the era after those of the Duomo of Milan. In its structure and in its frescoes on the walls and votive, the apse is testimony of the early architectonic and decorative wealth of the basilica. What remains of the nave and chapels in fact is just a small part of the very rich heritage conserved over time. The spreading of assets, which culminated with the Neapolitan acquisition of religious collections, the demaniazioni, began at the start of the 17th century when, after the nave collapsed and the chapels were demolished, various polyptychs were taken out of the church.
Amongst the works which are still conserved in the church, many of the paintings in the chapels are by Umbrian artists from the 18th century; on the counter-facade wall there is a large fresco by Anton Maria Fabrizi depicting the Madonna con il Bambino tra Santi (1644). Of particular interest in the chapel of San Lorenzo is the dossale in stone and terracotta, varnished in white by Agostino di Duccio (1459) and in the chapel dedicated to Benedetto XI, the monumento funebre del Papa Benedetto XI who died in Perugia in 1304, recently indicated as a work by Lorenzo Maitani, inspired in the structural lines to the funeral monument of Cardinal Guglielmo De Braye, the work of di Arnolfo di Cambio, conserved in San Domenico in Orvieto. Also worth mentioning is the chapel of San Tommaso, decorated with various votive frescoes, including the Uccisione di San Pietro Martire attributed to Cola Petruccioli (end of the 16th century), the chapel of the Resurrection or the Rosary which contains a Madonna con Bambino tra i Santi Domenico e Caterina attributed to Giovanni Lanfranco and the chapel of la Beata Colomba da Rieti whose altar contains a copy from the 19th century of a painting by Lo Spagna, now in Umbria's National Gallery.
\r\n\r\nThe bell-tower, the work of Gasparino Antonimi from the end of the fifteenth century, was topped by a very high pyramid cusp which supported a ball and cross. The total height must have reached 126m. In the 16th century maybe for reasons of stability, it was severed above the two Gothic top windows. The entire Dominican Covent, with a left-hand entrance from the church, has been in the National Archaeological Museum since 1948.
\r\n\r\nCuriosities
\r\nThe following were some of the most famous works conserved in the building: a Madonna con il Bambino by Duccio di Buoninsegna; a Madonna con il Bambino by Gentile da Fabriano; the Guidalotti Polyptych by Beato Angelico; the Domenicani Polyptych and the Adorazione del Magi by Benedetto Bonfigli and the Pala di Ognissanti by Giannicola di Paolo.
Information and useful advice
\r\nThe church is located in the southern side of the city and is easy to get to on foot, leaving your car in the car parks around the city centre.
A sud di Perugia, lungo le rive del fiume Nera, cresce un legume antico, riscoperto nel corso degli anni e divenuto Presidio Slow Food nel 2006. Ã la Roveja di Civita di Cascia, detta anche âroveggiaâ, ârovegliaâ, ârubiglioâ, âcorbelloâ o âpisello dei campiâ.
\r\nProprio perché cresce da sempre, anche selvatica, alcuni ricercatori sostengono che si tratti di un progenitore del pisello comune; secondo altri invece è una vera e propria specie (Pisum arvense) differente da quella del pisello (Pisum sativum). Sebbene la classificazione botanica resti ancora indefinita, esiste totale accordo sulla valenza nutritiva di questo legume che, a Cascia, rappresenta una vera e propria tradizione, legata imprescindibilmente al territorio, ai suoi abitanti e alla loro cultura.
\r\nTradizione, caratteristiche e produzione
\r\nCibo per eccellenza e fonte di sostentamento per le famiglie di pastori e contadini che vivevano in alta quota e che la utilizzavano per preparare gustose zuppe assieme a lenticchie, cicerchie, fave e fagioli, oppure assieme al farro, la Roveja è un piccolo legume simile al pisello.
\r\nInizialmente il baccello è verde, poi, con la maturazione diventa viola-scuro: il colore dei semi freschi può variare dal verde al grigio, mentre una volta seccati i semi tendono al marrone scuro; i fiori sono purpurei. Per la sua capacità di resistere alle basse temperature, è soprattutto sulle alte cime dei Monti Sibillini che si trovavano campi sterminati di Roveja: nei secoli passati era coltivata su tutta la dorsale appenninica umbro-marchigiana, dallâAltopiano di Colfiorito al Gran Sasso passando per Cascia e Castelluccio.
\r\nNonostante lâestrema facilità con cui cresce, la coltivazione di questo legume è assai impegnativa. Come accade per la produzione di lenticchie a quote elevate infatti, anche nel caso della Roveja la raccolta è molto ardua: superando di molto il metro di altezza, i suoi steli tendono a curvarsi sul terreno, rendendo impossibile il passaggio della mietitrebbia meccanica. La Roveja è perciò ancor oggi falciata a mano e per questo motivo restano solo alcuni agricoltori dediti a questa coltura, la maggior parte dei quali in val Nerina e nei pressi di Cascia, in una località chiamata Preci, dove si trova una fonte che viene chiamata âdei rovegliariâ. In questâarea, la Roveja si coltiva in primavera-estate: si semina a marzo a unâaltitudine che va dai 600 ai 1200 metri, non ha bisogno di molta acqua e si raccoglie tra la fine di luglio e lâinizio di agosto. La battitura è simile a quella della lenticchia: quando la metà delle foglie è ingiallita e i semi sono diventati cerosi, si sfalciano gli steli e si lasciano sul prato ad essiccare. Quando lâessicamento è completato si portano sullâaia, si trebbiano e infine la granella si libera dalle impurità con una ventilazione che avviene con setacci.
In cucina
\r\nProteica, ad alto contenuto di carboidrati, fosforo, potassio, priva di grassi e di glutine, la Roveja è un legume ricco di proprietà benefiche per lâorganismo: gustoso e dalle proprietà nutritive davvero notevoli, è infatti un alimento ideale per celiaci, sportivi e vegetariani. Buona e versatile, la Roveja si può mangiare fresca oppure essiccata. Compagna ideale di cicerchie, fave, farro, in cucina si può utilizzare per preparare delle gustose zuppe o minestre o macinata a pietra: la sua farina infatti, dal lieve retrogusto amarognolo, serve per fare la âfarecchiataâ o âpesataâ, una polenta tradizionalmente condita con un battuto di acciughe, aglio e olio extravergine di oliva, buona anche il giorno successivo, affettata e abbrustolita in padella.
Made from the very best milk taken from grazing cows in spring, caciotta (also known as cacio fiore) is one of Italy's most traditional cow's milk cheeses. Cacio fiore is a delicately-flavoured aromatic fresh cheese made from fresh milk. It can be consumed in many different ways: as part of an antipasto, as a main course, in salads, or even as a dessert. Another popular combination is caciotta served with traditional Umbrian flatbread and wild herbs. In the local gastronomic tradition, the finest cacio fiore is the variety produced in the area of Pian di Chiavano, near Cascia, because of the intense aroma deriving from the local pastures.
\r\n\r\n","categorie attrattore":"Flavours of Umbria","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/deruta+-+collazzone/15d029e8-5b64-4bc0-b6dd-829c4285c2ba?t=1454334610275","latitudine":42.938004,"longitudine":12.62162109999997,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":62,"tipo":"Attrattore","lingua":"en_US","id contenuto":5430059,"id contenuti relazionati":"90590","url risorsa":"https://www.umbriatourism.it/web/umbria/-/urvinum-hortense","denominazione":"Urvinum Hortense","descrizione sintetica":"Extending to the peak over La Pieve plain, a few hundred meters to the northeast of the village of Collemancio (506 m.), the site is part of the municipality of Cannara.","keywords":"","titolo testo":"Urvinum Hortense","descrizioni attrattore":"Extending to the peak over La Pieve plain, a few hundred meters to the northeast of the village of Collemancio (506 m.), the site is part of the municipality of Cannara.
Urvinum Hortense was a small town occupying a modest ridge (526 meters above the sea level) stretched out above the Umbrian Valley, on the north eastern edge of the Martani mountain group. It was included in the \"regio VI Augustea\", with the residents enrolled in Stellatina tribe, it underwent urban development between the late first century BC and the beginning of the second century AD
\r\n\r\nThe village's significant archaeological site is being turned into a museum; it includes lesser-known environmental and natural resources. A visit to the archaeological area finds essential complement in the Antiquarium of Collemancio and the Museum of the City and the Territory of Cannara, opened in 2008. The museum displays archaeological finds and art from the territory, including the well-preserved mosaic floor recovered during excavations of the Urvinum site.
\r\n\r\nSince 1995, the University of Perugia has conducted regular excavations in the ancient center of Urvinum Hortense, a small settlement planned during the second century BC, which became Roman Municipality in 90 BC. The excavations have brought to light a village enclosed by walls, partially visible in the western sector of the plain, with a structured urban plan on the axis road linking Urvinum Hortense with Mevania (Bevagna) and Vettona (Bettona). Along the paved section, a temple re-emerged at the center of the plain, of which the rectangular podium is visible (23.80 x 17.80 m). The building, dated to the second century BC, was built using as a unit the Roman foot, corresponding to 29.64 cm (11.67 inches).
\r\n\r\nOn the northern side you can see the imposing ruins of a cistern and the vast thermal baths covering an area of over 400 square meters, from which the rich polychrome mosaic floor with Nile scenes comes. The impressive mosaic is preserved in the museum in Cannara. With the abandonment of the settlement in the Upper Middle Ages, between the sixth and ninth centuries, there was built a Roman church, the church of Santa Maria de Orbinum (Urbino), built using materials taken from the nearby temple.
","categorie attrattore":"Cannara | Ancient history","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/6773061/cartina_sm_umbria_150dpi39.png/8ad5a843-3aa4-42ac-a313-46d50e76239f?t=1423749277384","latitudine":42.9806266,"longitudine":12.520472100000006,"comune":"Cannara","codice ISTAT comune":54006,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":63,"tipo":"Attrattore","lingua":"en_US","id contenuto":5429761,"id contenuti relazionati":"90590","url risorsa":"https://www.umbriatourism.it/web/umbria/-/chiesa-di-san-biagio","denominazione":"Church of San Biagio","descrizione sintetica":"The first mention of the Church of San Biagio dates back to a document of 1244 in which the monks of San Benedetto del Subasio include it among their possessions.","keywords":"","titolo testo":"Church of San Biagio","descrizioni attrattore":"The first mention of the Church of San Biagio dates back to a document of 1244 in which the monks of San Benedetto del Subasio include it among their possessions. The facade is late Gothic and it was built with blocks of pink and white stone, arranged in alternate rows. On the main altar, to the left of the entrance, is a 16th century painting depicting the Trinity, with Saints Lorenzo and Benedict on the right and San Biagio and Beato Lorenzo Giustiniani on the left. ","categorie attrattore":"Cannara | Places of culture","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/6773061/cartina_sm_umbria_150dpi39.png/8ad5a843-3aa4-42ac-a313-46d50e76239f?t=1423749277384","latitudine":42.9919438,"longitudine":12.58235400000001,"comune":"Cannara","codice ISTAT comune":54006,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":64,"tipo":"Attrattore","lingua":"en_US","id contenuto":124674,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/cipolla-di-cannara","denominazione":"Cipolla di Cannara","descrizione sintetica":"","keywords":"Cannara, Umbria, Cipolla di cannara, superfood,","titolo testo":"","descrizioni attrattore":"Cannara, close to Assisi, has a history of onion growing and even today there are still customs and traditions closely related to the cultivation of this crop. This is demonstrated by the local onion festival held during the annual harvest, when visitors can taste a wide assortment of foods made using onions, and watch how onions are braided for easier to store and use There is evidence of the therapeutic and gastronomic uses of onions dating from the 17th century, when they were used to prepare soups of turnip, chard or peas. All these uses live on today in Umbria, which is full of recipes celebrating the Cannara onion.
","categorie attrattore":"Cannara | Flavours of Umbria","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/6773061/cartina_sm_umbria_150dpi39.png/8ad5a843-3aa4-42ac-a313-46d50e76239f?t=1423749277384","latitudine":null,"longitudine":null,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":65,"tipo":"Attrattore","lingua":"en_US","id contenuto":24789642,"id contenuti relazionati":"90518","url risorsa":"https://www.umbriatourism.it/web/umbria/-/collegiata-di-santa-maria-cascia","denominazione":"Collegiata di Santa Maria - Cascia","descrizione sintetica":"The collegiate church of Santa Maria is situated in Cascia within the walled perimeter, next to the Leonine gate.","keywords":"","titolo testo":"Collegiata di Santa Maria - Cascia","descrizioni attrattore":"The collegiate church of Santa Maria is situated in Cascia within the walled perimeter, next to the Leonine gate. Built in the twelfth century (in the north wall contains the remains of the original Romanesque structure) was rebuilt in the Gothic style (even this makeover is lost) and again in 1532.Sanctuary of Santa Rita
\r\nContext: urban
\r\nDating: 20th CENTURY
The sanctuary of Santa Rita is situated in the highest part of the town of Cascia, where its size and style are in contrast to the traditional village setting.
It is reached through an external road that encircles the city, or internally, where the steep climbs are attenuated by escalator systems.
\r\n\r\nThe Basilica, dedicated to the Saint, is a modern building of the twentieth century, built overnine years, important from point of view both artistically and architecturall. Inside the church, in the chapel of Santa Rita, the crystal urn of 1930 contains the body of the saint. The marble stand was decorated by Eros Pellini. Above the altar some candlesticks and a seventeenth century embossed silver cross create a mystical atmosphere. On the left, through a very narrow door, you can enter the Church of the Blessed Rita where the body of the saint was venerated from 1577 to 1947. The church was largely demolished to make space for the new sanctuary space. Only the portal and some altars remains.
\r\n\r\nThe sanctuary was built in 1937-47 on the site of the Augustinian church, attached to the monastery where St. Rita died in 1457. The project was designed by the Vatican engineer Monsignor Spirito Maria Chiapetta; the building was modified during the construction by Giuseppe Martinenghi.
\r\n\r\nTo the sides of the portal there are ten embossed panels with Stories of St. Clare's life by Eros Pellini. On the lintel the inscription comes from the ancient sarcophagus of the saint Salve Rita vas amoris, sponsa Christi dolorosa / tu de spinis Salvatoris nasceris pulchra ut rosa. Hail Rita, vessel of love, the bride of Christ, sorrowfully / you from the thorns of the Saviour are born beautiful as a rose.
\r\n\r\nThe interior is of Byzantine style in a Greek cross shape with apsidal arms. All around the perimeter of the structure are open loggias of the women's gallery.
\r\n\r\nThe main apse was renovated in 1981 by architects Caproni, Genco, Srimieri. The high altar, designed by Giuseppe Martinenghi, is decorated with reliefs with the Last Supper by Eros Pellini and preserves the \"Corpus Christi\", the cult recognized by Boniface IX. The furnishings are the work of the great contemporary sculptor Giacomo Manzù. The oval tabernacle is remarkable, with a rose in the middle ears of corn and vines and a crucifix shaped of olive fronds.
\r\n\r\nThe fresco of the Last Supper is by Luigi Filocamo, the stained glass of Eucharistic Miracles by Armando Marrocco. The central area of the sanctuary is covered by a dome where the painter Luigi Montanarini has depicted the dove and the glory of the Augustinian saints.
\r\n\r\nThe entrance apse was frescoed by Silvio Consadori in 1956, showing a procession of faithful coming to adore the cross, includes on the left a self-portrait of the artist, with a green cloak and a red book in hand. On the sides are the altars to Saint Lucia and Saint Joseph.
\r\n\r\nThe apse Assumption of Mary into Heaven was painted by Gisberto Ceracchini in 1950, just after the proclamation of the dogma by Pope Pius XII. The design of the windows, Stories of the Life of Mary is by Consadori. In the apse of St. Rita there is a small painting of the Madonna of Good Counsel of the 18th century and the parchment in which Pope Pius XII elevated the church to shrine on August 1 1955. The paintings are by Ferruccio Ferrazzi.
\r\n\r\nThe chapel of Santa Rita, which houses her body, opens behind a large wrought iron gate. Under the altar of the chapel of Consolation is the body of Blessed Augustinian Simone Fidati (1295-1348), the great writer and preacher who brought the \"Corpus Christi\" to Cascia, which is now housed in the main altar. The miracle happened in 1330 in Siena: a priest, as he went to take communion to a sick man, put the host in the breviary. At the house of the invalid he saw that the host had become blood, the blood stains were in the shape of a human face profile.
\r\n\r\nIn the night between 21 and 22 May every year Cascia dedicates to St. Rita a great feast, the Celebrations of St Rita, where purely celebratory moments alternate with moments for reflection and liturgy.
\r\nInformation and tipsAcquacotta is a recipe shared by Umbria and Tuscany, but with some variations.
","keywords":"Umbria food and wine, Umbrian typical recipes, Umbria Christmas, Umbria cakes, Umbria acquacotta","titolo testo":"","descrizioni attrattore":"Ingredients
\r\n(for six people)
Acquacotta is a recipe shared by Umbria and Tuscany, but with some variations.
\r\n\r\nItâs a dish with a particularly genuine taste.
Preparation
\r\n\r\nLet 1 kg of sliced onions fry with a little oil and 1 spoon of minced lard, then add salt and pepper.
\r\n\r\nOnce onions have been softened (yet without getting brown), add 500 grams of ripe peeled and seedless tomatoes, and some mint leaves (that you can replace, if you want, with basil).
\r\n\r\nAfter about 10 minutes add about one litre and a half of water and let it cook for 1 hour.
\r\n\r\nCheck the salt, therefore pour the soup directly into the bowls, where there will be already some slices of stale or toasted homemade bread.
\r\n\r\nDress the whole with a rivulet of fresh olive oil, plentiful pecorino or grated parmesan and a little grinding of pepper.
\r\n\r\nWait some minutes before eating, so that the bread can well absorb the broth.
","categorie attrattore":"Traditional recipes","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/deruta+-+collazzone/15d029e8-5b64-4bc0-b6dd-829c4285c2ba?t=1454334610275","latitudine":null,"longitudine":null,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":69,"tipo":"Attrattore","lingua":"en_US","id contenuto":26039209,"id contenuti relazionati":"31883295","url risorsa":"https://www.umbriatourism.it/web/umbria/-/torciglione","denominazione":"Torciglione","descrizione sintetica":"Among the typical cakes of the Umbrian Christmas there is one with a very particular shape: the âtorciglioneâ. ","keywords":"torciglione, Umbria food and wine, Umbrian typical recipes, Umbria Christmas, Umbria cakes","titolo testo":"","descrizioni attrattore":"Ingredients
\r\n(For the preparation of four or five âtorciglioniâ)
Preparation
\r\n\r\nChop the sweet and bitter almonds, previously shelled and cleaned.
\r\nThen mix them with sugar, the grated lemon and the eggâs whites (beaten to a firm froth with a pinch of salt to improve its consistency). Amalgamate and whisk the mixture until obtaining a homogeneous dough.
\r\nAt this point shape a part of the dough, by stretching it with hands, until shaping it into a snake.
\r\nPut the resulting shape into a baking tray with some baking paper and finish at your convenience by carrying out small cuts so to achieve the âscalesâ effect.
\r\nUse some coffee beans to carve the eyes, a whole almond for the tongue and some almondsâ slivers for the ears.
\r\nBake for about 30/40 minutes at 170 degrees, until the dough will get slightly golden.
\r\n\r\n
\r\n\r\n
\r\n\r\n
Source: http://fairblogtravel.it/
\r\n\r\n","categorie attrattore":"Traditional recipes","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/deruta+-+collazzone/15d029e8-5b64-4bc0-b6dd-829c4285c2ba?t=1454334610275","latitudine":null,"longitudine":null,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":70,"tipo":"Attrattore","lingua":"en_US","id contenuto":26151984,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/mostaccioli","denominazione":"Mostaccioli","descrizione sintetica":"
Mostaccioli are dry biscuits with grape must, of which different versions exist and are usually prepared during the months of October/November (the period of production of must).
","keywords":"Umbria food and wine, Umbrian typical recipes, Umbria Christmas, Umbria cakes, Umbria mostaccioli","titolo testo":"","descrizioni attrattore":"Ingredients
700 grams of flour
\r\nHalf a glass of extra-virgin olive oil
\r\n250 grams of sugar
\r\nOne and a half glass of unfermented grape must
\r\n200 grams of sultanas
\r\nAniseed at your discretion
\r\n50 grams of brewerâs yeast
Mostaccioli are dry biscuits with grape must, of which different versions exist and are usually prepared during the months of October/November (the period of production of must).
Preparation
\r\n\r\nSift the flour, make a well in it, add oil, sugar, sultana and aniseed.
\r\n\r\nKnead the whole and, once dissolved the brewerâs yeast in the must, add it to the dough.
\r\n\r\nGive biscuits the wished shape and bake them at 180° for about 30 minutes.
\r\n\r\nBefore serving them, dust them with icing sugar.
","categorie attrattore":"Traditional recipes","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/deruta+-+collazzone/15d029e8-5b64-4bc0-b6dd-829c4285c2ba?t=1454334610275","latitudine":null,"longitudine":null,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":71,"tipo":"Attrattore","lingua":"en_US","id contenuto":26011106,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/il-pangiallo","denominazione":"Pangiallo","descrizione sintetica":"The \"pangiallo\" is a traditional cake of the Roman cuisine, but is also produced with a similar recipe in Umbria.
","keywords":"Umbria, Umbria yellow bread, Food and wine in Umbria, Umbria typical recipes, Umbria Christmas dishes","titolo testo":"","descrizioni attrattore":"Ingredients200 gr. peeled almonds
\r\n200 gr. walnuts
\r\n200 gr. peeled hazelnuts
\r\n100 gr. pine nuts
\r\n100 gr. candied fruits
\r\n300 gr. raisin
\r\n200 gr. flour
\r\n200 gr. honey
\r\n150 gr. chocolate
\r\nThe grated peel of an orange and of a lemon
The \"pangiallo\" is a traditional cake of the Roman cuisine, but is also produced with a similar recipe in Umbria.
Preparation
\r\n\r\nPour the honey into a pot and heat it in a boiling water bath until it gets liquid, then mix the orange and the lemon peel.
\r\nIn the meantime, chop the nuts and mix them in a bowl with candied fruits, the squeezed raisin (previously softened up in some water for about 30 minutes) and the chopped chocolate.
\r\nAdd the honey and mix.
\r\nThen add the flour little by little and mix well until the whole gets compact.
\r\nShape medium-sized loaves and let them rest for a couple of hours.
\r\nPrepare the icing by heating in a small pot the flour, the oil and the saffron dissolved in some water. Then add some other water to form a fluid batter which you can use to brush the small loaves.
\r\nBake for about 40 minutes at 180 degrees.
\r\n\r\n
\r\n\r\n
Source: www.bloglavalnerina.it
","categorie attrattore":"Traditional recipes","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/alviano+-+giove+-+attigliano/80535a15-5edf-400b-9c11-126728af4dbf?t=1454335070640","latitudine":null,"longitudine":null,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":72,"tipo":"Attrattore","lingua":"en_US","id contenuto":26039152,"id contenuti relazionati":"31883295","url risorsa":"https://www.umbriatourism.it/web/umbria/-/maccheroni-dolci-con-le-noci","denominazione":"Sweet Macaroni with walnuts","descrizione sintetica":"The Christmas Dinner has everywhere some precise rules: in Umbria one of the most traditional dishes is something between a cake and a pasta dish. ","keywords":"Sweet macaroni, Umbria food and wine, Umbrian typical recipes, Umbria Christmas, Umbria cakes","titolo testo":"","descrizioni attrattore":"Ingredients WaterThe Christmas Dinner has everywhere some precise rules: in Umbria one of the most traditional dishes is something between a cake and a pasta dish.
\r\nHere is the recipe for the sweet macaroni with walnuts.
Prepare normal noodles, by mixing water and flour without eggs.
\r\nAs soon as the noodles have been drained, boil and dress them with sugar, cinnamon to taste, crashed walnuts kernels, the grated peel of a lemon and if desired cocoa to taste.
\r\nThere are no precise doses for the seasoning: itâs possible to adjust according to oneâs own tastes, for example by exaggerating with one ingredient rather than with another one.
\r\nAt this point stir up and serve the cold dish!
Typical sweets of Carnival: fried pieces of sweet rolled pastry sprinkled with some honey and packed with powder sugar.
","keywords":"Umbria food and wine, Umbrian typical recipes, Christmas in Umbria, Umbrian sweets, Frappe, Umbria Frappe, Carnival Sweets in Umbria, Carnival in Umbria.","titolo testo":"","descrizioni attrattore":"Ingredients
500 gr. of flourTypical sweets of Carnival: fried pieces of sweet rolled pastry sprinkled with some honey and packed with powder sugar.
\r\nIf you like, you can also add a few drops of Alchermes.
Preparation
\r\nMake a well in the centre of the flour mixed with yeast, add the eggs, the lemonâs grated skin and a pinch of salt. Add sugar and the butter flakes. Amalgamate all until the dough gets smooth and homogeneous.
\r\nSpread a bit of flour on the pastry board and roll out the dough into a sheet of pastry. Use the pasta cutter to cut some rectangular stripes. At the centre of each stripe make a cut shorter than their length, slide an extremity of the stripe into this cut, pull gently so to create a sort of little knot.
\r\nIn the meantime, heat the oil in a pan, when itâs ready dip the frappe in it and brown them for about 5 minutes. Let them drain on blotting paper and once cooled sprinkle them with a bit of Alchermes and honey or icing sugar.
\r\n\r\n
\r\n\r\n
Source: www.tipicamenteumbria.it
","categorie attrattore":"Traditional recipes","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/deruta+-+collazzone/15d029e8-5b64-4bc0-b6dd-829c4285c2ba?t=1454334610275","latitudine":null,"longitudine":null,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":74,"tipo":"Attrattore","lingua":"en_US","id contenuto":27335768,"id contenuti relazionati":"27167101","url risorsa":"https://www.umbriatourism.it/web/umbria/-/cicerchiata","denominazione":"Cicerchiata","descrizione sintetica":"The origin of âCicerchiataâ is disputed between Umbria and Abruzzo; however, itâs a sweet with a bright and colourful aspect, typical of the Carnivalâs celebrations.
","keywords":"Umbria food and wine, Umbrian typical recipes, , Umbrian sweets, Umbria Cicerchiata","titolo testo":"","descrizioni attrattore":"Ingredients
300 gr. of flourThe origin of âCicerchiataâ is disputed between Umbria and Abruzzo; however, itâs a sweet with a bright and colourful aspect, typical of the Carnivalâs celebrations.
Preparation
\r\nUmbria food and wine, Umbrian typical recipes, Christmas in Umbria, Umbrian sweets, Umbria Cicerchiata
\r\nPreparation
\r\nMix 300 gr. of flour with 3 eggs, the grated skin of half a lemon, a few tablespoons of liquor such as Alchermes and 30 gr. of butter.
\r\nShape the mixture into small balls and fry them gradually in abundant hot oil.
\r\nDrain the balls and set them aside.
\r\nThen cut 150 gr. of peeled almonds into stripes.
\r\nHeat 400 gr. of honey, until it gets gilded.
\r\nThen in a bowl mix honey with the small balls, add almonds and 100 gr. of candied fruits that were previously cut into cubes.
\r\nGrease with butter a mould with a central hole, place the dough there to let it cool down so that it could take the shape of a donut.
\r\n\r\n
\r\nSource: âLa cucina delle regioni dâItalia â Umbriaâ, Edizioni Mida - Bologna (italy)
","categorie attrattore":"Traditional recipes","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/deruta+-+collazzone/15d029e8-5b64-4bc0-b6dd-829c4285c2ba?t=1454334610275","latitudine":null,"longitudine":null,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":75,"tipo":"Attrattore","lingua":"en_US","id contenuto":27335798,"id contenuti relazionati":"27167101","url risorsa":"https://www.umbriatourism.it/web/umbria/-/strufoli","denominazione":"Strufoli","descrizione sintetica":"
Typical Carnivalâs sweet spread in various parts of Umbria
","keywords":"Umbrina food and wine, Umbrian typical recipes, Christmas in Umbria, Umbrian sweets, Strufoli, Umbria strufoli, Umbria Carnival sweets, Carnival in Umbria","titolo testo":"","descrizioni attrattore":"Ingredients 8 eggsPreparation
\r\nMix flour, baking powder, seed oil, the lemonâs peel, sugar, aromas and liquors. Knead all thoroughly for some minutes, so to create a smooth and dimple dough.
\r\nAdd, if needed, a bit of flour and milk. Let the dough rest for about one hour. Heat the seed oil into a large pan.
\r\nTake a spoonful of the dough and dip it into the hot oil. When the strufoli get puffy and gilded, remove them from the oil and put them on some blotting paper. Spray strufoli with Alchermes and pour over them the honey previously melted in a Bain-Marie.
\r\n\r\n
\r\n\r\n
\r\n\r\n
Source: www.tipicamenteumbria.it
","categorie attrattore":"Traditional recipes","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/deruta+-+collazzone/15d029e8-5b64-4bc0-b6dd-829c4285c2ba?t=1454334610275","latitudine":null,"longitudine":null,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":76,"tipo":"Attrattore","lingua":"en_US","id contenuto":101027,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/tagliatella-tradizionale-con-ragu-di-chianina","denominazione":"Tagliatella tradizionale con ragù di chianina","descrizione sintetica":"Chianina is an ancient breed of cattle, reared for many centuries in the Tiber Valley and the Val di Chiana from which it takes its name.
","keywords":"Traditional tagliatelle with Chianina ragout, umbria","titolo testo":"","descrizioni attrattore":"Tagliatella tradizionale con ragù di chianina
\r\n\r\n(Traditional tagliatelle with Chianina ragout)
\r\n\r\nIngredients
For the pasta:
\r\n400 g soft wheat flour
\r\n4 eggs
For the ragout:
\r\n250 g ground Chianina beef
\r\n50 g ground pork
\r\n1 minced sausage
\r\n2-3 beef bones
\r\n500 g peeled tomatoes
\r\n1 glass white wine
\r\n1 stick of celery
\r\n1 carrot
\r\n1 onion
\r\nExtra-virgin olive oil
\r\nRosemary
\r\nBay leaf
\r\nSalt
\r\nPepper
To make the ragout, sauté all the finely-chopped vegetables over a high heat with two tablespoons of oil. When the mixture begins to sizzle, add all the chopped meat and brown for a few minutes. Add a dash of wine and continue cooking, adding the herbs, bones, peeled tomatoes and a little salt and pepper. Cook over a low heat for about an hour and a half, adding a little liquid if the sauce becomes too dry.
\r\n\r\nTo make the pasta, mix the flour and eggs and knead for about 10 minutes, first using a wooden spoon and then by hand, until the dough is smooth and even. Roll out with a rolling pin, and leave to rest for a few minutes. Add plenty of flour, then roll up the dough to form a tube shape. Cut into 1 cm strips using a sharp knife. Unroll the tube and arrange the strips onto a floured surface.
\r\n\r\nWhen the sauce is cooked, remove the bones, boil the tagliatelle in plenty of salted water, drain and sauté in the pan of sauce for a few minutes, stirring frequently.
","categorie attrattore":"Traditional recipes","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/deruta+-+collazzone/15d029e8-5b64-4bc0-b6dd-829c4285c2ba?t=1454334610275","latitudine":42.938004,"longitudine":12.62162109999997,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":77,"tipo":"Attrattore","lingua":"en_US","id contenuto":101047,"id contenuti relazionati":"31883295","url risorsa":"https://www.umbriatourism.it/web/umbria/-/zuppa-di-lenticchie-igp-di-castelluccio-di-norcia","denominazione":"Zuppa di lenticchie IGP di Castelluccio di Norcia","descrizione sintetica":"Castelluccio lentils have an ancient tradition, and this soup is one of the most traditional recipes of all.","keywords":"Castelluccio lentil soup","titolo testo":"","descrizioni attrattore":"Zuppa di lenticchie IGP di Castelluccio di Norcia
\r\n\r\n(Castelluccio lentil soup)
\r\n\r\nIngredients
300 g lentils (PGI Castelluccio di Norcia)
\r\n1 onion
\r\n1 carrot
\r\n1/2 stick of celery
\r\n1 clove of garlic
\r\n1 potato
\r\nHalf a glass of tomato sauce
\r\nExtra-virgin olive oil
\r\nSalt
\r\nPepper
Finely chop the vegetables except the garlic, and leave to brown in a casserole dish with a drizzle of oil. Add the well-rinsed lentils and sauté over a high heat. Add a little tomato sauce, remove the clove of garlic and add enough water to cover all the ingredients. As soon as the mixture starts to boil, add salt and pepper and reduce the heat. Cover and leave to cook for about 40 minutes, stirring frequently.
\r\n\r\n","categorie attrattore":"Norcia | Valnerina | Traditional recipes","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/deruta+-+collazzone/15d029e8-5b64-4bc0-b6dd-829c4285c2ba?t=1454334610275","latitudine":42.7916746,"longitudine":13.094733499999961,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":78,"tipo":"Attrattore","lingua":"en_US","id contenuto":100887,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/storia-del-tartufo","denominazione":"History of the truffle","descrizione sintetica":"History of the truffle in Umbria","keywords":"tartufo","titolo testo":"The truffle, how to find and keep","descrizioni attrattore":"It is not cultivated, and can not be reproduced: the allure of the truffle is in its mystery. Fruit of the earth and the dark, it grows close to the roots of the trees. The Babylonians looked for it in the sands of the eastern deserts; the Greeks and Romans were great admirers to the point of attributing divine qualities to it. Greek and Roman historians believed it was generated by thunderbolts hurled by the king of the gods in the vicinity of an oak. The tie with Jupiter created the belief that the truffle possessed aphrodisiac qualities.
600 g soft wheat flour
\r\n1/2 tsp bicarbonate of soda (or brewer's yeast)
\r\n1/2 tsp salt
\r\n400 ml warm water
Place the flour, bicarbonate of soda and salt into a bowl, and gradually add the water. Mix until the dough becomes smooth, and then transfer to a kneading board. Knead for about 10 minutes until the dough becomes soft and elastic with a smooth, even surface.
\r\nRoll out the dough with a rolling pin, remembering to cover it with a light coating of flour, until you obtain a circular disc, 1 cm thick. Prick the dough with a fork to prevent bubbles from forming, and leave to cook on the stone griddle, heated over a low flame, for about 10 minutes each side. Cut into slices and serve while still hot.
","categorie attrattore":"Traditional recipes","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/deruta+-+collazzone/15d029e8-5b64-4bc0-b6dd-829c4285c2ba?t=1454334610275","latitudine":42.938004,"longitudine":12.62162109999997,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":80,"tipo":"Attrattore","lingua":"en_US","id contenuto":101017,"id contenuti relazionati":"31883295","url risorsa":"https://www.umbriatourism.it/web/umbria/-/cappelletti-in-brodo-di-cappone","denominazione":"Cappelletti in brodo di cappone","descrizione sintetica":"Cappelletti are strongly rooted in Umbrian tradition.","keywords":"Cappelletti in capon broth, umbria","titolo testo":"","descrizioni attrattore":"
Cappelletti in brodo di cappone
\r\n\r\n(Cappelletti in capon broth)
\r\n\r\nIngredients
For the pasta:
\r\n300 g soft wheat flour
\r\n3 eggs
\r\nFor the filling:
\r\n130 g chicken
\r\n130 g pork
\r\n30 g prosciutto
\r\n25 g grated Parmesan cheese
\r\nNutmeg
\r\nExtra-virgin olive oil
\r\nSalt
\r\nPepper
\r\nFor the capon broth:
\r\n1 capon
\r\nCelery
\r\nCarrot
\r\nOnion
To make the filling, sauté the finely chopped meat in a large pan over a high heat with two tablespoons of oil, salt and pepper. Stir continuously. When cooked, add the prosciutto, Parmesan and a pinch of nutmeg. Immediately afterwards, to make the pasta, mix the flour and eggs and knead for about 10 minutes, first using a wooden spoon and then by hand, until the dough is smooth and even.
\r\nRoll out with a rolling pin, and leave to rest for half an hour. Then cut the pasta using a round cutter, place a ball of the cooked filling in the centre of each shape and close into a half-moon shape, bringing the ends together in the classic cappelletti shape.
\r\nFor the broth, place the capon in plenty of water with the carrot, celery and onion (well rinsed) and leave to cook for two hours. Remove the foam on top, as necessary. Cook the cappelletti in plenty of broth, and serve piping hot.
800 g Swiss chard
\r\n2 cloves of garlic
\r\n2 tbsp stale bread, finely crumbled
\r\nExtra-virgin olive oil
\r\nSalt
Agnello al tartufo nero
\r\n\r\n(Lamb with black truffle)
\r\n\r\nIngredients
1.5 kg lamb
\r\n50 g Norcia black truffle
\r\n1 lemon
\r\nGarlic
\r\nRosemary
\r\nSalted capers
\r\nExtra-virgin olive oil
\r\nWine vinegar
\r\nWhite wine
\r\nSalt
\r\nPepper
Oca muta in porchetta
\r\n\r\n(Muscovy duck in porchetta)
\r\n\r\nIngredients
1 Muscovy duck (about 1.3 kg), gutted
\r\n100 g pork fat
\r\n2 sprigs of rosemary
\r\n1 bunch of wild fennel
\r\n1 sprig of sage
\r\nExtra-virgin olive oil
\r\nRed wine vinegar
\r\nSalt
\r\nPepper
To remove any remaining pin feathers, use a blow torch and then wash the duck thoroughly before patting dry with kitchen paper. Then divide the duck into eight to ten pieces of equal weight. Prepare a mixture with the pork fat, a sprig of rosemary, the wild fennel, sage, 2 tablespoons of oil, 2 tablespoons of vinegar, salt and pepper.
\r\nRub the mixture generously all over the duck and then leave to rest, to allow the flavours to develop for a couple of hours. Pre-heat the oven to 180°C and cook the duck for about an hour, adding a dash of water if it becomes too dry.
Faraona alla Narnese
\r\n\r\n(Guinea fowl, Narni-style)
\r\n\r\n1 guinea fowl
\r\n100 g chicken livers
\r\n3 cloves of garlic
\r\n1/2 onion
\r\nSage
\r\nRosemary
\r\nLemon
\r\nExtra-virgin olive oil
\r\nWhite wine
\r\nSalt
\r\nPepper
In 2000 Assisi with its Historic Centre was declared a World Heritage Site.
","keywords":"","titolo testo":"","descrizioni attrattore":"In 2000 Assisi with its Historic Centre (including the Rocca Maggiore and the Rocca Minore), the Basilica of San Francesco and Other Franciscan sites (the Cathedral of San Rufino, the Basilica of Santa Chiara, the Convento della Chiesa Nuova, the Tempio di Minerva (Temple of Minerva), the Church of Santa Maria Maggiore, the Abbazia di San Pietro (the Abbey of Saint Peter), the Basilica of Santa Maria degli Angeli and the Porziuncola, the Santuario di Rivotorto (Sanctuary of Rivotorto), the Eremo delle Carceri and the Church and Monastery of San Damiano), together with almost the entire municipal territory, have been declared a World Heritage Site.
There are many reasons for this recognition. Assisi, with its Basilica and the importance of the artists who worked on it, is a cultural and spiritual inspiration to the world: the spread of the artistic and spiritual message of the Franciscan Order have influenced the art of other towns and cities. Assisi represents a unique example of a \"city-sanctuary\" within its environmental setting, from its Umbro-Roman and medieval origins to the present day. The Basilica of San Francesco is also considered to be an exceptional example of an architectural ensemble which has significantly influenced the development of art and architecture. Lastly, according to UNESCO, Assisi, as birthplace of the Franciscan Order, \"has from the Middle Ages been associated with the cult and diffusion of the Franciscan movement in the world, focusing on the universal message of peace and tolerance\".
\r\n\r\nAssisi, the town of Saint Francis, stretches out along the slopes of Monte Subasio. The long roads which sit at a reasonably high-altitude, cross the town, open onto the large piazzas in front of the Cathedrals of San Rufino, Santa Chiara and the Comune (the Town hall). A visit to Assisi is clearly intertwined with its Franciscan heritage. The sacred nature of the place has influenced the planning and architecture of the town, where the celebration of Franciscan ideology has contributed to the creation of monuments that are of outstanding architectural and artistic interest. This is a characterising and unusual phenomenon which suggests a way to approach and better understand Assisi itself.
\r\n\r\nWith its medieval art masterpieces like the Basilica of San Francesco and frescoes by Giotto, Cimabue, Simone Martini and Pietro Lorenzetti, Assisi has become a fundamental reference point for the development of Italian and European art and architecture.
","categorie attrattore":"","link esterni associati":"","immagine spalla destra":"","latitudine":43.0707017,"longitudine":12.619596600000023,"comune":"Assisi","codice ISTAT comune":54001,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":86,"tipo":"Attrattore","lingua":"en_US","id contenuto":8281298,"id contenuti relazionati":"90470","url risorsa":"https://www.umbriatourism.it/web/umbria/-/unesco-eremo-delle-carceri","denominazione":"The Eremo delle Carceri","descrizione sintetica":"The Eremo delle Carceri is a fascinating place that can be found partway up Mount Subasio, starting from Assisi. The hermitage is built around a cave where St. Francisco used to take refuge for praying.
","keywords":"","titolo testo":"","descrizioni attrattore":"The Eremo delle Carceri is a fascinating place that can be found partway up Mount Subasio, starting from Assisi. The hermitage is built around a cave where St. Francisco used to take refuge for praying.
\r\nIn 1215 the Benedictines donated this place to him. The hermitage was enlarged from its original architecture by Bernardino da Siena in 1400.
You enter in a small triangular courtyard with a well in its center. The legend narrates that water flowed thanks to a miracle of St. Francis. From the parapet behind you can observe a beautiful view through a gorge that opens onto the plain of Spoleto.
\r\n\r\nThe fifteenth century church rises in front of the courtyard; it preserves above the altar a fresco of the Umbrian-Senese school of the mid-15th century (Crucifixion); in the altar stone, another fresco of the 1500s with the coat of arms of the Monti di Pietà ; on the back wall is a small fourteenth-century stained-glass window of French production. Through an iron gate you enter the very small Primitive Church, dedicated to Santa Maria delle Carceri, heart of the Sanctuary, probably a cave adapted as a chapel: at the altar, there is a beautiful fresco, the Madonna with Child and St. Francis, of the sixteenth century, above a thirteenth-century Crucifixion.
\r\n\r\nDescending to the right through a staircase and tiny doors you enter the Cave of St. Francis, currently divided into two rooms: one contains the bed of stone on which the saint slept; in the other, on the right wall you can see a stone on which probably St. Francis sat to meditate and pray. On the wall that closes the cave, a faded fourteenth-century fresco depicts the traditional episode of the sermon of the birds: legend has it that the birds sat to listen to the saint on the ancient holm oak visible at the bridge thrown over the ditch. A wall covers a crevasse known as the \"devil's hole\", into which the devil is said to have fallen, defeated by the prayers of St. Francis. Next to it there is also the \"dry ditch\", to whose waters the saint asked not to disturb with their gurgling the prayers of the friars.
\r\n\r\nFollowing the path you reach a bridge, at the end of which there is a bronze with St. Francis releasing the turtledoves, by Vincenzo Rosignoli. The \"viale di San Francesco\" begins, an evocative woodland walk where there are various places of devotion. Among these, the Cave of the Blessed Leo, which is accessed by a stepped path, the caves of Blessed Bernard of Quintavalle, Blessed Egidio, the Blessed Sylvester and, a little further away, the Blessed Andrea da Spello. Following the bridge, you can climb to the chapel of Santa Maria Maddalena, where the blessed Barnaba Manassei, creator and founder of the Monti di Pietà , has been buried since 1477.
","categorie attrattore":"Assisi","link esterni associati":"","immagine spalla destra":"","latitudine":43.0663383,"longitudine":12.64211649999993,"comune":"Assisi","codice ISTAT comune":54001,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":87,"tipo":"Attrattore","lingua":"en_US","id contenuto":8281286,"id contenuti relazionati":"90470","url risorsa":"https://www.umbriatourism.it/web/umbria/-/unesco-la-chiesa-di-san-damiano","denominazione":"The Church of San Damiano","descrizione sintetica":"Along with other Franciscan sites, the church of San Damiano has been a UNESCO World Heritage Site since 2000.
","keywords":"","titolo testo":"","descrizioni attrattore":"Along with other Franciscan sites, the church of San Damiano has been a UNESCO World Heritage Site since 2000.
\r\n\r\nIt is the site of Saint Francis's conversion, where he obeyed the orders given to him by the Crucifix, which told him \"Go forth Francis, and re-build my crumbling house\", as well as where Saint Clare lived for 42 years and where she died.
\r\n\r\nThe church and convent of San Damiano are just outside of the centre of Assisi. The complex was originally a Benedictine priory, records of which date back to 1030.
You reach the church through a chapel: to the right you will find Madonna and Child, with Ss. Francis, Clare, Bernardino and Jerome, a fresco by a local painter from the mid-Fourteenth century.
\r\n\r\nThe church has a single nave, with ogival barrel vaults and a deep choir. Immediately to the right of the entrance is the window from which Saint Francis threw the money refused by the priest of San Damiano for the restoration of the church. Along the walls you can see the remains of plasterwork, bordered with polychrome frames, prepared for frescoes which were never made. In the chapel which was added in 1535 is a wooden Crucifix (the expression on Christ's face changes depending on the vantage point), carved by Fra Innocenzo da Palermo in 1637. At the main altar is a copy of the Crucifix that spoke to Saint Francis (the original is kept in the Basilica of Santa Chiara). The wooden choir of 1504 partly covers a small window through which the Poor Clares communicated and in front of which the body of Saint Francis was carried from the Porziuncola to Assisi.
\r\n\r\nEntering into the vestibule to the right, under which four of Saint Clare's companions were buried, you reach the sacristy. To the left is a simple choir where you will also find Saint Clare's lectern. At the altar is Crucifixion, a fresco by Pier Antonio Mezzastris from 1482. To the left you can see a small chamber where, tradition states, Francis took refuge from his father.
\r\n\r\nReturning to the vestibule, you climb some steps, leaving to the right through the Giardinetto di Santa Chiara (Saint Clare's garden), a small terrace with views over the plain below.
\r\n\r\nInstead, going down into the cloister, you can admire on the two corner walls, frescoes by Eusebio da San Giorgio (1507), St. Francis receiving the Stigmata and the Annunciation. You then reach the rectangular refectory, with low ceilings, similar to a crypt, with its original benches and tables: a cross and a vase of flowers mark the place once occupied by Saint Clare.
","categorie attrattore":"Assisi","link esterni associati":"","immagine spalla destra":"","latitudine":43.0615671,"longitudine":12.618184100000008,"comune":"Assisi","codice ISTAT comune":54001,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":88,"tipo":"Attrattore","lingua":"en_US","id contenuto":5395052,"id contenuti relazionati":"90422","url risorsa":"https://www.umbriatourism.it/web/umbria/-/porta-sant-angelo","denominazione":"Porta Sant'Angelo (Sant'Angelo Gate)","descrizione sintetica":"Porta Sant'Angelo (Sant'Angelo Gate) dates back to the 13th century. Above the entrance there are two slots which housed, at that time, the operating mechanisms of the drawbridge, later replaced by a stone bridge.","keywords":"","titolo testo":"Porta Sant'Angelo (Sant'Angelo Door)","descrizioni attrattore":"Porta Sant'Angelo (Sant'Angelo Gate) dates back to the 13th century. Above the entrance there are two slots which housed, at that time, the operating mechanisms of the drawbridge, later replaced by a stone bridge. In the first decades of the twentieth century the moat was filled in and demolished to make way for the bridge roadway. The brick battlements that crown the gate were reconstructed in the restoration work of 1931. ","categorie attrattore":"Places of culture","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/assisi/2dcc3a9e-8b06-4bc5-951c-3b172021afeb?t=1454335296813","latitudine":43.06764709999999,"longitudine":12.54855729999997,"comune":"Bastia","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":89,"tipo":"Attrattore","lingua":"en_US","id contenuto":20836703,"id contenuti relazionati":"90542","url risorsa":"https://www.umbriatourism.it/web/umbria/-/chiesa-della-madonna-della-maesta","denominazione":"Chiesa della Madonna della Maestà ","descrizione sintetica":"The oldest certain information about the church dates back to the reports of the pastoral visits at the beginning of 1600. At that time the church was already a center of great devotion and, in the document of 1616, was nominated for the first time with the name of Majesty \"sub title Majestatisâ. ","keywords":"","titolo testo":"Chiesa della Madonna della Maestà ","descrizioni attrattore":"The oldest certain information about the church date back to the reports of the pastoral visits at the beginning of 1600. At that time the church was already a center of great devotion and, in the document of 1616, was nominated for the first time with the name of Majesty \"sub title Majestatisâ.The title is undoubtedly linked to the depiction of the Madonna and Child on a throne of clouds, between Angels and Saints, painted on the back wall. The current appearance is the result of various and successive interventions: the small chapel of origin, enlarged in 1848, underwent a radical transformation in 1890 with the construction of a sister church. In 1926, the dividing wall was broken down, the the two buildings were unified, and in 1980 it became necessary to detach the fresco for restoration and conservation. The crown encircling the head of the Virgin - the visible one is a copy of the original gold - was donated by the people of the town, in gratitude for having escaped destruction in World War II. Near the sacristy there is a painting depicting Madonna Addolorata, placed here in 1799. The citizens of Ficulle have a very intense and particular devotion for the Madonna of Majesty celebrated every year on November 21, when crowds of devotees from neighboring towns flock to the liturgical celebrations that take place continuously throughout the day.
","categorie attrattore":"Ficulle | Places of worship","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/orvieto+e+dintorni/62f62850-b005-42d1-a380-fca17492714f?t=1454334789860","latitudine":42.836976,"longitudine":12.06561099999999,"comune":"Ficulle","codice ISTAT comune":55013,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":90,"tipo":"Attrattore","lingua":"en_US","id contenuto":20836594,"id contenuti relazionati":"90542","url risorsa":"https://www.umbriatourism.it/web/umbria/-/chiesa-di-santa-maria-vecchia-ficulle","denominazione":"Church of Santa Maria Vecchia - Ficulle","descrizione sintetica":"The remarkable church of Santa Maria Vecchia is situated just outside the walls of Ficulle. Until the end of the 16th century it was the parish church.","keywords":"","titolo testo":"Church of Santa Maria Vecchia - Ficulle","descrizioni attrattore":"The remarkable church of Santa Maria Vecchia is situated just outside the walls of Ficulle. Until the end of the 16th century it was the parish church. The typical Gothic façade shows a beautiful 13th century portal. The entrance is raised and accessible via a double staircase. The church has been restored. Inside are frescos of the 14th and 15th centuries, two wooden statues of Santa Cristina and an Assumption of the sixteenth century and an interesting Roman memorial stone which has the representation of the god Mithras. The columns have remarkable capitals with High Middle Ages reliefs. ","categorie attrattore":"Ficulle | Places of worship","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/orvieto+e+dintorni/62f62850-b005-42d1-a380-fca17492714f?t=1454334789860","latitudine":42.836976,"longitudine":12.06561099999999,"comune":"Ficulle","codice ISTAT comune":55013,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":91,"tipo":"Attrattore","lingua":"en_US","id contenuto":24187993,"id contenuti relazionati":"90438","url risorsa":"https://www.umbriatourism.it/web/umbria/-/chiesa-di-san-giuseppe-da-leonessa","denominazione":"The Church of St. Giuseppe from Leonessa","descrizione sintetica":"The Oratory of San Giuseppe from Leonessa was erected at Otricoli in 1761. ","keywords":"","titolo testo":"The Church of St. Giuseppe from Leonessa","descrizioni attrattore":"The Oratory of San Giuseppe from Leonessa was erected at Otricoli in 1761.It is an remarkable example of the eighteenth-century architecture in the historical center of Otricoli. The facade, which ends at the top with a wavy line, is dominated at the center by an iron cross on shaped base and at the sides by two decorative elements in the shape of a vase. Inside itâs completely decorated in white stucco and in the vault there is a canvas depicting the Saint in glory. On the altar, inside a niche, a wooden statue of the Saint is kept. On the walls there are eighteenth century paintings on the life of the Saint and on his miracles.
","categorie attrattore":"Otricoli | Places of worship","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/narni+-+calvi+-+otricoli/5bf8b6e8-de41-4bc1-b01f-037bc7210d15?t=1454335121724","latitudine":42.4220319,"longitudine":12.477659499999959,"comune":"Otricoli","codice ISTAT comune":55024,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":92,"tipo":"Attrattore","lingua":"en_US","id contenuto":17132453,"id contenuti relazionati":"12907185 | 22371268","url risorsa":"https://www.umbriatourism.it/web/umbria/-/lo-zafferano-d-amare","denominazione":"Saffron, love's ingredient","descrizione sintetica":"This aromatic spice has symbolized love in all its forms since ancient times: the Greek myth narrates Crocos and Smilace's story. The mortal Crocos, who loved the nymph Smilace, beautiful and young forever, was turned into the saffron plant and she in the rough smilax.
","keywords":"Wedding in Umbria, getting married in Umbria, wedding in Umbria, Umbria for spouses","titolo testo":"Saffron, love's ingredient","descrizioni attrattore":"It enriches dishes with an enveloping aroma, rich with beneficial properties for the body, and it has been used for centuries to colour Oriental-styled cloth. We are talking about saffron, a precious delight of Umbrian gastronomy.
Yellow saffron: colour and perfume of Umbria
\r\n\r\nSaffron, so called red gold, has been produced in Umbria for centuries; in the famous poem \"De Croci Culti\", Pierfrancesco Giusto describes in detail the cultural practice of the ancient zaffarame.
\r\n\r\nAt that time the flowers were precious for dyeing prestigious fabrics, thanks to the typical yellowish colour, derived from the pistil.
\r\n\r\nThe price is proportional not just to the raw material, but especially to the painstakin and detailed work carried out to obtain the final product.
\r\n\r\nEach gram of saffron is made of about 200 stigmas, harvested in the short time of blossoming in the first hours of the day, taken at the moment that the flowers open, to avoid harming the plant. After its careful collection, the saffron is either naturally dried or heat-dried to a powdery consistency.
\r\n\r\n\r\n\r\n
Saffronn an excellent traditional product of the Umbria Region
\r\n\r\nIn recent years in Umbria there has been renewed interest in this cultivation, and it has been added to the traditional gastronomic productive activities. There are several consortiums and associations of producers active in the region, carrying on the tradition of cultivation.
\r\n\r\nSaffron to love
\r\n\r\nThis aromatic spice has symbolized love in all its forms since ancient times: the Greek myth narrates Crocos and Smilace's story. The mortal Crocos, who loved the nymph Smilace, beautiful and young forever, was turned into the saffron plant and she in the rough smilax.
\r\n\r\nThe god Hermes used this spice to reawaken the amorous desire of tired couples, thanks to its famous aphrodiasiac powers.
\r\n\r\nSaffron adds perfume and colour in surprisingly versatile ways; from first courses to meat, combined with vegetables, cheese, desserts and liqueurs, it adds a golden touch to your dishes.
\r\n\r\nColorful and delicate, a small jar of saffron is a thoughtful gift for wedding guests or to take back home.
","categorie attrattore":"","link esterni associati":"","immagine spalla destra":"","latitudine":null,"longitudine":null,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":93,"tipo":"Attrattore","lingua":"en_US","id contenuto":3208881,"id contenuti relazionati":"90438","url risorsa":"https://www.umbriatourism.it/web/umbria/-/chiesa-di-santa-margherita-narni","denominazione":"Church of St. Margaret in Narni","descrizione sintetica":"This church was built together with an adjacent Benedictine monastery, which no longer exits. It was finished in 1602, as attested by the inscriptions found on the vaulted ceiling.
","keywords":"","titolo testo":"Church of St. Margaret in Narni","descrizioni attrattore":"This church was built together with an adjacent Benedictine monastery, which no longer exits. It was finished in 1602, as attested by the inscriptions found on the vaulted ceiling.The façade dates to the late 1500s. The travertine doors topped by garlands and other adornments are gracious and the upper part features two lovely windows and an oval higher up.
\r\n\r\nAn elegant gable completes this church, worthy of note for the harmony of its lines and proportions. The interior is harmonious and solemn, with an evident early Baroque flair, full of nobility and light.
\r\n\r\nThe vaulted ceiling boasts some enchanting stuccos. The largest one in the centre depicts St. Margaret and the boldness of the frieze is remarkable.
\r\n\r\nOn the walls, the brushes of one of the Zuccari (perhaps Federico) depict a sequence of episodes from the life of the Saint, her capture, flogging, being boiled in oil and decapitation, the terrifying realism mitigated by the gentle Mannerist expression with which it was made.
\r\n\r\nOther frescoes around the side altars portray images of other saints, while a very flowing ornate grotesque enlivens the lines of the small apse.
","categorie attrattore":"","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/6773061/cartina_sm_umbria_150dpi20.png/24b896a7-7453-4e0b-85bc-c474b32f17bc?t=1423749274264","latitudine":42.5170865,"longitudine":12.517556600000034,"comune":"Narni","codice ISTAT comune":55022,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"","file kml":""},{"_id":94,"tipo":"Attrattore","lingua":"en_US","id contenuto":27868400,"id contenuti relazionati":"93915","url risorsa":"https://www.umbriatourism.it/web/umbria/-/palazzo-dei-priori-gubbio","denominazione":"Priori Palace â Gubbio","descrizione sintetica":"The Priori Palace (or Praetorium or of the Podestà ), current seat of the Municipality, occupies the eastern side of Piazza della Signoria because it is located in front of the known Palace of Consuls.","keywords":"","titolo testo":"","descrizioni attrattore":"The Priori Palace (or Praetorium or of the Podestà ), current seat of the Municipality, occupies the eastern side of Piazza della Signoria because it is located in front of the known Palace of Consuls. Designed probably by M. Gattapone in 1349, it was originally intended as seat of the Podestà , head of the executive power, as opposed to the Palace of Consuls (its original twin) that was seat of the legislative power.Ciriole
\r\n\r\nTerni-style Spaghetti
\r\n\r\nIngredients for Ciriole:
\r\n\r\n500 g flour
\r\nWater
Ingredients for the sauce:
\r\n\r\n600 g of tomato sauce
\r\n2 cloves of garlic
\r\n1 bunch of parsley
\r\n1 hot pepper
\r\nExtra Virgin Olive Oil
\r\nSalt
\r\n\r\n
\r\n\r\n
\"Ciriole\" is a very common \"poor\" dish of the Umbrian cuisine. It is a variety of pasta, which is similar to the Tuscan \"Pici\", but
\r\n\r\nwith the shape of tiny \"snakes\".
\r\n\r\nHandmade Ciriole do not contain eggs, but flour and water only, and their name comes from the Latin word \"cereus\",
\r\n\r\nwhich means \"as white as wax\", because of the typical color of eggless pasta.
\r\n\r\n\r\n\r\n
Servings: 6 people.
\r\n\r\nDifficulty: medium.
\r\n\r\nPreparation time: 30 min. (+ 60 min. Rest of the dough for Ciriole)
Preparation of Ciriole
\r\n\r\nPlace the flour on a shelf and make a well where you will add a quantity of water enough to form a stiff ball of dough.
\r\n\r\nLeave the dough to rest in a damp cloth for about an hour.
\r\n\r\nOne hour later you will be able to knead it in order to derive many \"snakes\" of about 3-4 mm thick and 10-15 cm long.
\r\n\r\nPreparation of the sauce
\r\n\r\nIn a pan, fry slightly the garlic, parsley and red pepper with a little extra virgin olive oil. When they have browned, paying attention not to burn the ingredients, add the tomatoes and let them cook for about 15 minutes on low heat.
\r\n\r\nAdd salt at the end of cooking.
\r\n\r\nAt this point, you can boil the Ciriole in salted water. Once ready, pour it into the pan with the sauce and sauté together for a few seconds.
","categorie attrattore":"Traditional recipes","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/6773061/cartina_sm_umbria_150dpi20.png/24b896a7-7453-4e0b-85bc-c474b32f17bc?t=1423749274264","latitudine":42.5623412,"longitudine":12.645674500000041,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":96,"tipo":"Attrattore","lingua":"en_US","id contenuto":4752281,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/palazzo-municipale","denominazione":"Palazzo Municipale - Corciano","descrizione sintetica":"The Palazzo Municipale of Corciano is found on Corso Cardinale Luigi Rotelli.
","keywords":"","titolo testo":"Palazzo Municipale - Corciano","descrizioni attrattore":"The Palazzo Municipale of Corciano is found on Corso Cardinale Luigi Rotelli.
It was built in the mid-16th century by the Della Corgna dukes, who after the election of Fulvio della Corgna's uncle to the papal throne as Julius III (1550), built imposing residences in the areas under their jurisdiction including Corciano, Pieve del Vescovo, Castiglion del Lago and Città della Pieve. The palazzo then passed to the Doni family, who were related to the Della Corgnas, and they sold it to Innocenzo Massini. He ceded it to Count Ungaro Oddi who used it as a holiday home; it then changed hands to the Innamorati family. The municipal authorities bought the palazzo in 1887, paying Luigi Innamorati 800 scudi.
\r\n\r\nThe palazzo was built over homes dating back to medieval times, traces of which can be seen along its whole outer wall. The façade is made up of a central receding void on which two side avant-corps rest. The design and construction of the building, as well as the restoration of the Castello di Pieve del Vescovo promoted by the bishop Fulvio della Corgna, have been variously attributed to the architects Alessi and Vignola.
\r\n\r\nOrganised over three floors, which are linked both externally and internally, the palazzo had storerooms and stables on the lower floors; above was the piano nobile, with its rooms frescoed by Salvio Savini, a Mannerist painter in the style of Zuccaro. There was a private apartment on the top floor.
\r\n\r\nThe building, which was completely renovated in 1980, houses paleontology and archaeology collections on its ground floor.
","categorie attrattore":"Corciano | Places of culture","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/6773061/cartina_sm_umbria_150dpi.png/f1a5a7db-2275-4615-a067-1cb1b0c0d742?t=1423749271341","latitudine":43.1237872,"longitudine":12.289259600000037,"comune":"Corciano","codice ISTAT comune":54015,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":97,"tipo":"Attrattore","lingua":"en_US","id contenuto":125512,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/olio-extravergine-d-oliva-dop-umbr-1","denominazione":"Extra-virgin Protected Designation of Origin (PDO) Umbria olive oil","descrizione sintetica":"Extra-virgin Protected Designation of Origin (PDO) Umbria olive oil: premium quality and diverse flavours to accompany every dish.","keywords":"olio dop umbria","titolo testo":"The flavours of Umbria extra-virgin olive oil: recognising quality!","descrizioni attrattore":"The olive tree stands out among the green hills of Umbria. It's a plant that in many ways represents Umbria, a land capable of preserving centuries-old traditions with love. The tasty PDO Umbria extra-virgin olive oil can best represent the regional gastronomy, based on peasant dishes in which raw olive oil, as the base for the preparation, plays a key role
\r\n\r\nUmbria is the first Italian region to have obtained PDO recognition throughout the region.
\r\n\r\nThe PDO Umbria designation is accompanied by five geographical indications identifying five sub-areas of oil production: Assisi - Spoleto Hills, Martani Hills, Amelia Hills, Orvieto Hills and Trasimeno Hills, which must be noted on the label.
\r\n\r\nEach one differs according to soil and climate conditions, varieties, geography, agronomic techniques and methods of oil production.
\r\n\r\nExtending over 17 municipalities in the north-west of the region including the main town Perugia, Città di Castello and Castiglion del Lago. The allowed varieties are Dolce agogia minimum 15%, frantoio and leccino minimum 65%, other varieties maximum 10%.
\r\n\r\nIt takes its name from cliff-top town but also includes another sixteen municipalities including Città della Pieve and Marsciano. This area has a maximum of 60% Leccino, a maximum of 30% Frantoio, a minimum of 15% Moraiolo, and a maximum of 20% other varieties.
\r\n\r\nThis area in the south of Umbria includes nine municipalities in the central part of the Terni province, including Amelia and Narni, provides for a maximum of 85% raio, leccino and frantoio, at least 15% moraiolo, and a maximum of 10% other varieties.
\r\n\r\nCovering 29 municipalities of Umbria, all located in the central east of the region ranging from Assisi, Spello, Foligno, Trevi, Campello, Spoleto to Arrone. The varieties present in the oil must be at least 60% moraiolo, maximum 30% leccino and frantoio, maximum 10% other varieties.
\r\n\r\nThis area in central Umbria includes 15 municipalities including Massa Martana, Giano dell'Umbria, Montefalco. The varieties present in this sub-area by law must be San Felice, frantoio and leccino for at most 80%, moraiolo for at least 20%, other varieties maximum 10%.
For all the sub-areas, common and strict rules apply with regard to the minimum acidity, not exceeding 0.65% (as opposed to 0.8% for normal extra virgin olive oil), while the panel test control verifies the organoleptic characteristics.
\r\n\r\nTo facilitate the perception of volatile components such as aromas, the oil must have a temperature of about 28°. It is warmed by holding the glass with one hand and covering it with the other one. Testers place the glass to their nose and inhale deeply, and then taste a few drops, without swallowing them, letting the oil and air contact their taste buds.
\r\n\r\nHere is the \"flavour\" (a combination of olfactory and gustatory sensations) of the main cultivars of Umbria.
\r\n\r\nMORAIOLO: its aroma is fruity and vegetal, rich in scents reminiscent of fresh olives, with notes of aromatic herbs with the addition of a strong bitter and spicy sensation on the palate.
\r\n\r\nFRANTOIO: its smell is characterized by a clear and elegant persistence of fresh grass with harmonious hints of unripe apple combined with the taste of a balanced feeling of bitterness and spiciness.
\r\n\r\nLECCINO: its smell starts with a delicate fruity note reminiscent of flowers and ripe fruit accompanied on the palate by harmonious sensations of sweet almond, mild bitter and spicy.
\r\n\r\nSAN FELICE: it presents ample and delicate sensations of field grass and artichoke, confirmed to the taste by a harmonious and light sensation of bitterness and spiciness.
\r\n\r\nDOLCE AGOGIA: its smell is rich in soft tones of almond and artichoke, combined with the taste by a balanced feeling of bitterness and spiciness.
","categorie attrattore":"Wine and oil","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/deruta+-+collazzone/15d029e8-5b64-4bc0-b6dd-829c4285c2ba?t=1454334610275","latitudine":42.938004,"longitudine":12.62162109999997,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":98,"tipo":"Attrattore","lingua":"en_US","id contenuto":122691,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/vini-doc-e-docg-colli-del-trasimeno","denominazione":"Vini Doc e Docg Colli del Trasimeno","descrizione sintetica":"","keywords":"","titolo testo":"","descrizioni attrattore":"The Trasimeno Lake, the fourth largest lake in Italy, owes its name to an ancient Etruscan legend which tells of a prince and his love for a nymph. Compared by Lord Byron to a \"silver veil\", there are countless poets, painters, travellers who over the centuries have been bewitched by its romantic charm.
\r\n\r\nAs you can easily imagine, the controlled designation of origin \"Trasimeno\" or \"Trasimeno Hills\" extends mainly around the most important lake basin of peninsular Italy. It is therefore all that part of the Umbrian territory that was once settled by the Etruscans. In fact, they started the cultivation of the vine in this area.
\r\n\r\nThe conformation of the hills, the small flat area and above all the presence of the lake characterize a micro-climate that makes this territory particularly suitable for the cultivation of vines and olives.
\r\n\r\nThe Road of the Trasimeno Hills covers the municipalities of Castiglione del Lago, Città della Pieve, Corciano, Magione, Paciano, Panicale, Passignano sul Trasimeno, Perugia, Piegaro and Tuoro sul Trasimeno. Here, according to the production regulations, grapes can be grown to obtain excellent white wines and great red wines.
\r\n\r\nTo be precise, the DOC includes four white wines (Dry, Chosen White, Sparkling and Vin Santo), five red wines (Red, Chosen Red, Reserve Red, Sparkling and Novello), one Classic Spumante and then several single-varietal wines (Grechetto, Merlot, Cabernet Sauvignon, Gamay, Reserve Merlot, Reserve Cabernet Sauvignon and Reserve Gamay).
\r\n\r\nParticular attention has been paid to the Gamay: not to be confused with the French black Gamay, this variety that is genetically homologous to Alicante has been cultivated in the Trasimeno area for a long time.
","categorie attrattore":"Wine and oil","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/passignano+-+magione+-+tuoro/3d6dc692-b73a-4a57-9675-f7d1dc6fb91d?t=1454334635186","latitudine":43.1295911,"longitudine":12.09468179999999,"comune":"","codice ISTAT comune":null,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":99,"tipo":"Attrattore","lingua":"en_US","id contenuto":20441298,"id contenuti relazionati":"93935","url risorsa":"https://www.umbriatourism.it/web/umbria/-/chiesa-di-san-francesco-amelia","denominazione":"Church of San Francesco - Amelia","descrizione sintetica":"In 1287 Brother Bartolomeo of Amelia founded the church of San Francesco, initially dedicated to Saints Filippo and Giacomo, according to the chronicles of the time. Its construction, between 1401 and 1406, was overseen by the Umbrian Masters Menucci of Amelia and Giovanni Di Nicola of Castel dell'Aquila. ","keywords":"","titolo testo":"Church of San Francesco - Amelia","descrizioni attrattore":"In 1287 Brother Bartolomeo of Amelia founded the church of San Francesco, initially dedicated to Saints Filippo and Giacomo, according to the chronicles of the time. Its construction, between 1401 and 1406, was overseen by the Umbrian Masters Menucci of Amelia and Giovanni Di Nicola of Castel dell'Aquila.In 1447 the masters Francesco and Guglielmo di Lombardia erected the bell tower. The square stone masonry is visible inside the bell tower, while outside it shows a masonry facing over a rubble core, probably from the eighteenth century. Between 1500 and 1600 the church was renovated to build the chancel; arches were erected that blocked a chapel, now deconsecrated. The light sources in the apse and in the hall were remade at that time. In the 18th century the church underwent rebuilding and the windows were raised higher than the eaves-line of the original crowning. In 1942 the Salesians ordered further renovation, when the convent was transformed into a boarding school.
\r\n\r\nThe exterior of the church maintains its late Romanesque appearance, with Gothic influences, especially along the sides and in the apse wall. The façade, the work of the local master stonemasons, is of simple and harmonious workmanship in finely worked travertine ashlars, dating back to 1401. It is divided into two sections by a serrated frame; in the upper part there is a double concentric rose window and attic frame with a lobed arches motif, which form the cusp. In the lower part there is the portal composed of elements inserted in successive reworkings (both the rose window and the portal would belong to the original thirteenth-century building). The bell tower, which collapsed after the 1915 earthquake, was rebuilt in 1932 to a design by engineer Gioacchino Santori.
\r\n\r\nThe interior, in the shape of a Latin cross, with its vaguely Baroque lines, was renovated in 1767. Of note, on the right hand side, is the chapel dedicated to Saint Anthony (bythe Lombard Antonio Pini), which has maintained its original 15th century appearance and the six sepulchres of the noble Geraldini family, including the Sepulchre of Matteo and Elisabetta, a monumental work by Agostino di Duccio (1477).
\r\n\r\nNote the beautiful eighteenth-century facade of the organ placed in the choir, above the entrance portal; the original mechanics were replaced in the fifties. In the entrance, on the left, within the staircase leading to the choir, a beautiful portion of a medieval fresco has recently emerged.
","categorie attrattore":"Amelia | Places of culture | Places of worship","link esterni associati":"","immagine spalla destra":"https://www.umbriatourism.it/documents/10184/87120/orvieto+e+dintorni/62f62850-b005-42d1-a380-fca17492714f?t=1454334789860","latitudine":42.5567718,"longitudine":12.414636100000052,"comune":"Amelia","codice ISTAT comune":55004,"via o piazza":"","localitÃ":"","cap":"","altri indirizzi":"[ ]","file kml":""},{"_id":100,"tipo":"Attrattore","lingua":"en_US","id contenuto":95745,"id contenuti relazionati":"","url risorsa":"https://www.umbriatourism.it/web/umbria/-/abbazia-di-san-pietro-in-valle-a-ferentillo","denominazione":"Abbey of San Pietro in Valle, Ferentillo","descrizione sintetica":"A trip to the Benedictine abbey of San Pietro in Valle, a treasure trove of art and history","keywords":"San Pietro, Valle, Ferentillo, Benedictine, monks","titolo testo":"","descrizioni attrattore":"The abbey of San Pietro in Valle is situated in a dense forest halfway up Mount Solenne, alongside the Valnerina road which runs from Ferentillo towards Cascia| \r\n\t\t\t On this site, between the fourth and sixth centuries, there was a community of hermits who lived in a cave next to the present church for forty years. The monastery, now privately owned, has been recently renovated and now provides tourist accommodation. \r\n\r\n\t\t\tThe Benedictine Abbey of San Pietro in Valle is among the main examples of high-medieval art in central Italy. Restored and expanded in the late twelfth century, it was subjected to further restoration and enhanced by a series of frescoes in the nave. With the rebuilding of the adjacent monastery, the Abbey increased its possessions and influence over the territory that corresponded to it until 1303. In 1477 Sixtus IV granted the abbey in commendam and in 1517 it became the property of Francesco Cybo, passing into the hands of the municipality of Ferentillo after the unification of Italy. In the fifteenth century the cloister was added and in the early years of the sixteenth century the current façade was built, which is very sober with a Renaissance portal surmounted by a rose window. \r\n\t\t\t | \r\n\t\t
| \r\n\t\t\t The church, in a Latin cross, has a nave that narrows towards the transept, which is slightly raised and ends with three apses. The apses and the transept date back to the original eighth century layout. The marble slab altar originates from the ancient presbytery perimeter. Preserved inside the church are some Longobard fragments and five Roman sarcophagi with pagan subjects, except one Asian type which, according to tradition, housed the body of Duke Foroaldo II. The high altar, located at the centre of the chancel and made with marble fragments dating from the eighth century, has a frontal bearing the inscription Ursus Magister, the first example of a sculpture signed by the author. The bell tower, with a quadrangular layout, rises to five floors divided by brick cornices. The walls have numerous stone fragments from Roman times. \r\n\t\t\t | \r\n\t\t