Central Italian Gems North of Rome, South of Florence
September 22-28, 2012
TRIP HIGHLIGHTS
- Visits to local artisans’ workshops
- A fun cooking session and wine tasting at a beautiful winery
- Stunning medieval hilltowns like Orvieto, Perugia, Assisi, Spello
- Delicious and memorable meals, including wine
- Convenience of staying in one deluxe hotel for five nights
- Download Detailed Itinerary
INTRODUCTION
One of Venture Out’s most popular tours in our early days (1998-2001) was our “Hilltowns of Tuscany” itinerary. Here’s another take on that with a whole new assortment of amazing medieval towns that you’ve probably never been to but are well worth your while to experience! Our tour meets in Rome before heading north to explore the wonderful towns and cities of Orvieto, Assisi, Perugia, Bevagna and Montefalco, among others. Also on our program are unique opportunities to enjoy a fun cooking session at a beautiful historic winery (and enjoy the meal afterwards, of course!) and to visit visit fascinating local artisans’ workshops (handpainted ceramics and handwoven fabrics) which focus on the continuation of beautiful medieval and Renaissance craftsmanship.
This in-depth exploration of Central Italy’s marvelous medieval hilltowns and bucolic landscapes will take us to the “must-see” highlights as well as off the beaten track for some much less common and very interesting sights and activities. This is an area with an exceedingly rich art history, lavish natural beauty, stunning ancient towns, and of course, delicious cuisine and excellent wines!
The countryside here is rustically pretty, with steep hills and narrow valleys. The region is often called the “Green Heart of Italy” (and is officially known as Umbria). Its tidy, beautiful hilltowns are of pinkish gray stone. From some spots you can see several at a time, like an archipelago of islands crowned with villages, one behind the other, vanishing into the horizon. Each of them is crammed with artistic and architectural treasures.
Gastronomic credentials here include the highly prized truffle, found only here and one other area in the country. These strange delicacies have been coveted since Roman times for their aromatic, not to mention aphrodisiac qualities. The local pasta, meat and game, delicious olive oil, and cheese all add to the alluring mix.
ACCOMMODATIONS
The following are the hotels that we plan to use for the tour at the time of publishing this itinerary. We reserve the right to make changes to the accommodations.
Rome – 1 night
We have selected a beautiful hotel in an excellent central location. Located right by the Tiber River, it is perfectly positioned to reach many of Rome’s attractions by foot. It is located just off the Via Giulia, easily one of Rome’s prettiest streets. Just a few minutes’ walk will take you to the Campo de’ Fiori – Rome’s most famous and lively outdoor market place. A few more minutes and you could be at the amazing Piazza Navona, the old Jewish quarter, the Pantheon, the Trevi Fountain, or the Spanish Steps. In the other direction from the hotel you cross a pedestrian bridge over the Tiber and find yourself in the heart of Rome’s characterful Trastevere district. The hotel has one of the prettiest patio-courtyards in Rome, an enchanting spot shadowed by palm trees, set with tables, and adorned with pink and white flowers, all surrounded by the ochre walls of the hotel, which was renovated from a Renaissance palazzo built by a noble Venetian family. Inside, the sleek decor features cherry wood accents, recessed lighting, and luminous marble floors. All rooms have internet access, minibar, satellite TV, air conditioning, and a safe.
Assisi – 5 nights
Assisi may be known for pilgrimages, but our new five-star hotel has brought luxury and just a touch of decadence to the city of Saint Francis. The historic structure has an austere stone façade, reminding us that it was once a monastery, built in 1275. But this former religious residence is anything but spartan; it’s stylish and sensual. Vaulted ceilings and exposed stone give a rustic hint of history, but they contrast with modern furnishings. Glass and chrome meld with ancient fresco fragments and old wooden beams. Each of the 18 rooms is unique, all of them occupying space that once housed the sisters of a Benedictine order. Now they’re spacious and airy, outfitted with swanky contemporary furnishings and high-tech gadgetry. Sleek white contrasts with the natural sandstone. The underground spa is unique. Ensconced within the remains of a Roman archeological site, the pool is surrounded by ancient pillars. A flight of steps once led to a Roman temple, but now this site is dedicated to the human temple, and worshiping takes the form of massage, facials and salt scrubs. The hotel’s restaurant uses only local produce to serve up artfully presented seasonal fare that takes traditional Umbrian dishes far beyond their peasant origins. The monastery’s main cloister is now a retreat for alfresco dining.
Click on images below to enlarge.
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FOOD FOR THOUGHT — SOME TYPICAL DISHES FROM THIS PART OF ITALY…
ANTIPASTI (appetizers)
Bruschetta: toasted bread rubbed with olive oil and garlic or sometimes truffles
Crostini: thin slices of toast with a piquant paté spread of chicken liver, anchovies, capers and lemons, or other variations
PRIMI (first courses)
Minestra di Farro: a soup made with a popular local grain (spelt) and cooked with a ham bone
Spaghetti alla Norcina: made with a sauce of black truffles, oil, and anchovies or with sausage and cream
Strangozzi (Stringozzi) or Ciriole: long pasta strands made with hand-milled flour
Umbricelli: Thick, chewy strand pasta, very suitable to robust pasta sauces or oil with garlic and herbs
SECONDI (second courses)
Fagiano all’Uva: pheasant cooked with grapes
Porchetta: roast suckling pig with garlic, rosemary, and other herbs
Salsiccia all’Uva: Fresh pork sausage cooked with grapes
Piccione alla Perugina: Squab cooked with olives
Anguilla: eel from Lake Trasimeno, served either grilled or braised in wine, tomatoes, onions, and garlic
OTHER UMBRIAN FLAVORS
Torta sul Testo: a flatbread cooked on hot stones
Extra Virgin Olive Oil: often jade green, fragrant, fruity, and sometimes very lusty. It is among the finest oils in Italy.
Tartufi Neri e Bianchi (black and white truffles): the most prized gourmet delicacy in Umbria. Earthy, aromatic, and aphrodisiac tubers that are very picky about where they grow. Umbria is one of their favorite spots. Except for saffron, truffles are the most expensive comestibles in the world. White truffles can command a staggering $200 an ounce; black are much less, but still expensive.
DOLCI (desserts)
Fichi: excellent figs come from Amelia, near Orvieto
Pan Nociato: a rich dessert made of bread, pecorino cheese, raisins, walnuts, cloves, red wine, all wrapped and baked in grape leaves
Pinoccata: a cookie made with pine nuts, lemon peel, orange peel, sugar, and sometimes chocolate
Torcolo: a sweet roll that contains pine nuts, raisins, anise seed, and sometimes candied fruit
VINO (wine)
Orvieto and Orvieto Classico: the most famous wine in the region. A pleasant white that can range from bone dry to buttery creaminess.
Sagrantino di Montefalco: a wine that is well known to connoisseurs and almost unknown to everyone else. Made with at least 95% Sagrantino grapes and perhaps a few Trebbiano Toscano grapes to lighten this intense and powerful wine.
Torgiano: from a town of the same name. Wine has been made here since Etruscan times. Includes magnificent dry, full-bodied reds that can take years of ageing, and a light and lively bianco.
Rosso di Montefalco: made of approximately 65% Sangiovese, plus Trebbiano Toscano and Sagrantino grapes, which give this wine its particular richness.
Vin Santo (holy wine): The most famous dessert wine here is a rich, deep unctuous golden wine made from semi-dried grapes. It’s sweet and strong, and “holy” only perhaps because priests are so fond of it.
