Umbria, is a region of historic and modern central Italy. Crossed by the River Tiber, this region comprises mainly hills, mountains, hollows and plains. Umbria is appreciated for its landscapes, traditions, history, artistic legacy and influence on high culture.
To discover this beautiful region from North to South, you should start from Gubbio. This little town, located on the lowest slope of Ingino mountain, is a perfect place to begin to get to know Umbria. It’s a small medieval walled town, we’re you’ll find medieval-style buldings like Palazzo dei Consoli, the rinascimental Palazzo Ducale, and a Roman theathre, that is still used as location for many events during the summer months. From Piazza della Signoria you can enjoy a spectacular view on the surrounding countryside.
Perugia, the capital of the region, is full of interesting churches, monuments, and museums like Galleria Nazionale dell’Umbria, Rocca Paolina, Palazzo dei Priori, Fontana Maggiore, San Lorenzo cathedral. From perugia you can also plan a daytrip to Lago Trasimeno and from there take a ferry to visit Isola Maggiore.
Spoleto is famous for the Duomo dell’Assunta, S. Eufemia‘s church, L’Arco di Druso Minore, Ponte delle Torri, San Pietro‘s church. It is also a convenient point to explore the small typical towns of the area like Montefalco, Bevagna and Norcia.
The Marmore‘s waterfall is definitely worth a visit. Near the city of terni, this man made waterfalls, were created by the Romans to change the path of the Velino River. This waterfall are among the tallest in all Europe, and the area has plenty of hiking trails.
The most noteworthy characteristic of Umbrian cuisine is its simplicity. The most typical Umbrian pasta dish are spaghetti – or strangozzi – with black truffles. The town of Norcia is widely acclaimed for the skill of its butchers so if you visit this area try some boar sausages, Norcia prosciutto, and Ciauscolo, made with the shoulder cut of the pork. Beans play a big part as well in Umbrian rustic cooking, and you’ll find a big variety of soups, which are generally cooked with plenty of fresh vegetables, carrots, celery, tomatoes, garlic and onion.