Fall in Umbria

Embrace the captivating beauty of Umbrian fall as the rich hues of autumn leaves and the crisp air set the stage for a memorable journey through our picturesque home.

The staging of our meals, activities and dedicated events will flourish from this seasonal accent.

The Autumn harvests

Indulge in the quintessential gems of the Umbrian fall, partaking in the olive oil making in a historic Frantoio and witnessing the wine making process with a dedicated Enologo in an opulent vineyard. 

Our dive into the world of the olives and grape harvests will take us to the characteristic villages of Trevi and Montefalco, two staples of the Italian oil and wine making tradition.

Through the Centuries

Optional day of Golf in a stunning Umbrian golf course, bordered by rolling hills and a renaissance Castle and get serenaded in a courtesan evening as to experience the entertainment of a regal medieval banquet.

A day dedicated to the beautiful golf course of Antognolla will anticipate a dinner in a private Place in Perugia, where the passion of the middle ages will take over the entertainment.

Medieval heritage

Embark on an adventure uncovering hidden medieval abbeys and exploring the once bustling local markets, immersing yourself in the vibrant culture that once ruled the Umbrian daily lives.

Our exclusive visits of Montelabate and Bevagna’s Gaite Market will take yo through this rich heritage.

Art and Culture

Follow us on a day dedicated to celebrating arts and culture at Civitella Ranieri to offer a ceremonious goodbye to the group. 

Dana Prescott will open up the gates of Civitella Ranieri, where the group will be greeted by an artist and scholar presentation ahead of embarking a final tour cocktail and culinary party.

Unexplored glorious Palaces

Explore a world of private palaces and exclusive venues, typically closed to the public, unveiling hidden opulence and history.

From noble Palazzi to medieval Abbies, we will guide you into a tour of personally selected beauties which would be otherwise unapproachable.

Our finest flavours

Umbria is a region where nature sets the rhythm of life - and of the table.
This is a land deeply devoted to authenticity. Umbrian cuisine is rooted in simplicity and respect for ingredients, allowing natural flavors to speak with clarity and confidence. Olive oil, in particular, is a point of pride. Revered for its purity and character, Umbrian extra-virgin olive oil carries a protected designation of origin and is often produced side by side with local wines. In many restaurants, the oil drizzled over your dish comes from the groves of a neighbor—pressed nearby, tasted with reverence.

Umbrian cooking is wonderfully inclusive: it delights those who love bold, rustic meat dishes just as much as it satisfies vegetarians drawn to grains, legumes, and vegetables of remarkable quality. The region is famously tied to the art of pork butchery, so much so that the Italian language has a specific word—norcineria—to describe the refined tradition of curing and transforming pork, a craft perfected here over centuries. From prosciutto and guanciale to porchetta and soft, spreadable sausages, these specialties are still prepared using time-honored, nitrate-free methods.

Iconic dishes such as crostini enriched with sausage and cream, or the beloved pasta alla norcina, speak of comfort, generosity, and deep-rooted tradition. Yet Umbria’s bounty extends far beyond meat. Its legumes are among the finest in Italy: lentils, farro, and rare varieties known only to this land—small, precious beans cultivated with patience and care.

The sweet side of Umbria is equally enchanting. Traditional pastries and rustic cakes—spiraled, spiced, honeyed, or nut-filled—are made according to recipes passed down through generations, often tied to festivals and family celebrations.

Add to this the abundance of open meadows and grazing animals, which yield exceptional cheeses: aged pecorino matured in earth or wood, fresh and delicate ricotta, each telling the story of the land from which it comes.

In Umbria, food is never just food. It is memory, landscape, and community—an invitation to slow down, taste deeply, and feel at home.
is km zero used in English?
Not exactly. In English, the term “km zero” isn’t commonly used; it’s an Italian expression (chilometro zero) that refers to locally sourced food, produced very close to where it’s consumed. In English, the equivalent terms are usually:
“zero-kilometer” (rare, a direct translation but understandable in context)
“locally sourced” (most common)
“farm-to-table” (if talking about restaurants highlighting local ingredients)
“hyper-local” (a more stylish, contemporary option)
For your newsletter, something like:
“Many restaurants serve hyper-local olive oil, made by neighbors in the surrounding hills.”
…sounds elegant and natural in English.
If you want, I can go through your refined text and replace all “km zero” ideas with the best English phrasing so it reads smoothly. Do you want me to do that?

Now

‍