Canadians Deborah and Luigi Mele fell in love with Umbria 15 years ago when they were living in Milan. Like many others they found the region to have all of the beauty and charm of Tuscany without the crowds of tourists. When Luigi retired last year, the couple decided the time was right to build their own villa in Umbria and focused on an area between Todi and Perugia.

“While touring with our builder last summer looking at lots to build on, he happened to mention that the two farmhouses across the street from the lot we were looking at were for sale,” explains Deborah. “At the time, we were not looking to buy two houses but they looked great so we made an appointment to walk through them. As soon as we saw the inside and the property around we knew we were meant to own them.”

Now the Meles spend half of the year in Florida and the other half at their new Umbrian home, offering for rent the twin three-bedroom farmhouse 150 feet away.

“At this time we are only renting when we are in Italy as we want to help the guests’ stay at our farmhouse to be as complete as possible. We have rented many vacation places in Italy ourselves in the past, and most often we were handed a key and left to completely fend for ourselves,” Deborah says. The Meles like to welcome their guests with a tasting of Umbrian wines by the pool. They’ve tried to cover every detail when it comes to helping guests enjoy their stay, the most helpful of which may be the preprogrammed Tom-Tom GPS navigational device they lend to their renters. It is pre-coded with directions to local sites, grocery stores, restaurants, gas stations and much more.

“My husband is fluent in Italian so will be available to help with anything that comes up like making restaurant reservations, or helping guests find a medical clinic. Although we will give our guests their privacy, we will be right next door if they need us for anything.”

Though constructed just a few years ago, Il Casale di Mele Rosse incorporates traditional regional design and materials including antique doors, heavy chestnut beams and hand-forged ironwork and antique stone fireplaces. The large open living room, featuring both a fireplace and flat-screen television, is connected to the lovely kitchen through a broad archway.

Those with dreams of scouring local markets for fresh ingredients and returning to the farmhouse to whip up an amazing meal will not be disappointed with the tools provided in the kitchen. There’s a high-end gas cooktop, wall oven, microwave oven, dishwasher and a commercial size refrigerator/freezer. Those who like to do their cooking and dining al fresco, will find a barbeque on the large stone-covered terrace just through the French-style kitchen doors. There’s an outdoor table offering seating for eight as well as proximity to the sweet-smelling jasmine and ample
olive trees.

Deborah, who is an accomplished cook and runs the wonderful recipe Web site www.italianfoodforever.com, plans to make her culinary talents available to rental guests. She will soon offer cooking classes and prepare meals for renters for an extra fee.

Il Casale di Mele Rosse sleeps seven in three bedrooms and a pull-out couch in the study. Two of the three bedrooms have ensuite bathrooms with something not always found in Italian rentals – large bath tubs. So grab a glass of wine and some bubble bath, throw open the villa windows to smell the lavender and rosemary outside and soak in all Umbria and Mele Rosse have to offer.
—K.M.

If you are interested in subscribing to Dream of Italy’s excellent newsletter, they have just started a color printing and will increase the rates accordingly July 15th. If you subscribe now, you will not only lock into the present lower rates, all subscriptions will include online access to nearly 65 back issues, 10 issues over the coming year and their 80-page Rome guide. As a special promotion, simply click HERE and get a free copy of Dream of Italy’s Guide to the Amalfi Coast.

Our First Olive Harvest
When we bought our two farmhouses in the heart of Umbria less than a year ago, we were both quite excited that there were 75 mature olive trees growing across the property. Since we arrived in May, we have both been patiently watching the trees bloom with olive buds, then watched these buds turn into olives, and finally watched the olives turn from green to black as they ripened. We were quite excited to experience our first olive harvest, but being both new to this whole production we really had no idea how to begin………….Read More

From The Mill To The Table
Day two of our first olive harvest as we take our 11 cases to the local mill to be turned into olive oil………Read More

The Splendor of the Piano Grande And The Sibillini Mountains
The mountainous landscape that falls east of Norcia is one of Italy’s hidden treasures, and it becomes an outdoor lover’s paradise during the spring and summer. Trails cover the countryside which are suitable for both hikers and mountain bikers, while the windy upland plains create a perfect environment for hang-gliding……….Read More

Spello L’infiorata ~ Spello Flower Festival
The L’infiorata takes place every year on the Sunday after Corpus Domini and on this day, the narrow winding streets of Spello are decorated in amazingly intricate carpets designed with a religious theme, and all made with flower petals used to “paint” their creations onto the street…………Read More

Deruta Ceramics
Deruta is located less than 20 kilometers from Perugia, and just 15 minutes from our farmhouses, but probably would be just another small Umbrian hill town boasting a handful of master artworks as well as the Romanesque-Gothic church of San Francesco with it’s 14th century frescoes if not for its reputation as ceramics central………Read More

Nero Norcia
Although we have managed to explore much of Umbria throughout the years, Norcia is one Umbrian town that we never had the chance to visit on any of our many trips to the region. When we heard the famous Nero Norcia, or Black Truffle Festival was being held while we were still in Umbria, we decided it was the perfect time to visit Norcia……..Read More

One Week In Umbria
Before buying our own farmhouse we often would rent one on our travels to Italy. Read our family adventure of our week in Umbria renting a farmhouse and traveling with 10, including two babies and one small dog the summer of 2008. Yes, it can be done!……..Read More

Farro Salad

Farro is a great grain with a slightly nutty taste and slightly chewy texture that can be used in many different recipes. We often use farro as a base for salads and you really can add almost any ingredients to the farro and create an endless number of flavors. In this recipe, I chose to mix farro with my favorite vegetables but you could add just about any vegatable you chose. Grilled asparagus, mushrooms or artichokes would also be delicious in this salad. In place of the capers you could add pitted, sliced olives or even lightly toasted pine nuts. A sprinkling of crumbled goat cheese is another tasty addition that creates a whole different flavor.

We often make this salad for lunch but it is also perfect to pack for picnics or outdoor barbeques. Farro is a close cousin to spelt, so you can substitute spelt for farro if it is easier to find. Both grains are rich in protein and fiber and are therefore a great alternative to meat.

Serves 4
Deborah Mele

1 1/2 Cups Dried Farro

1 Small Eggplant

2 Small Zucchini

1 Red Pepper

1 Small Red Onion

1 Cup Cherry Tomatoes Cut In Half

1/2 Cup Fresh Basil Leaves

3 Tablespoons Drained Capers

Olive Oil For Brushing

Dressing:

1/4 Cup White Balsamic Vinegar

1/2 Cup Olive Oil

1/4 Cup Fresh Parsely Finely Chopped

Salt & Pepper

Cook the farro in lightly salted boiling water until tender to the bite but still just a bit chewy. Drain and reserve in a large bowl.

Cut the eggplant, zucchini, and onion into 1 1/2 inch slices. Cut the pepper into four pieces after coring and seeding it. Lightly brush the vegetables with olive oil and grill until tender and lightly browned. Alternatively, you can cook them under a preheated broiler until lightly browned and soft. Remove the onion skin and slice into 2 inch pieces. Remove the skin from the pepper and chop in the same manner. Continue to cut both the zucchini and the eggplant into pieces and all of these vegetables to the bowl holding the farro. Add the tomatoes and capers and mix. Tear the basil into small pieces and add this to the bowl.

Mix the dressing ingredients together in a separate small bowl and pour it over the farro mixture. Mix well and serve on four individual plates.

Buon Appetito!
Deborah Mele 2009

Pappardelle With Umbrian Ragu Sauce

Since I am now living in Umbria, I am always looking to discover new Umbrian recipes. I have made many meaty ragu sauces in my life, but never one that contains just pork. Since Umbria is the only land locked region in Italy, meat is preferred over seafood as a rule, and pork in particular is very popular. Although I normally wouldn’t choose a hearty, meaty ragu for summer dining, we had my daughter and her family visiting and both my son-in-law, and all three children love “meat sauce”, so I decided it was a good time to create an Umbrian version. Like any meaty ragu sauces, a great thick pasta like pappardelle is the perfect choice to accompany the sauce as it is sturdy enough to hold up to heavier sauces. Generally, you will need 6 to 8 strands of pappardelle per person for a first course, or 8 to 10 strands as a main course. In Umbria, this sauce is also used to stuff white celery and onions. To really add an extra Umbrian flair you could add some shaved black truffles into the sauce just before serving, but we decided to keep things simple and left out the truffles. In Umbria, freshly grated Pecorino cheese is much more commonly served over pasta than grated Parmesan cheese, and it works really well with this meat sauce.

I also decided this time to use half semolina flour and half all-purpose or “tipo 0″ and compare it with my usual pasta dough which I make solely with all-purpose flour. The pasta turned out great, although it was it was a little firmer in texture than usual and took a couple of minutes more to cook than pasta made just with all-purpose flour. I had recently bought a fluted pastry/pasta wheel that I decided to use to cut my pappardelle with giving it lovely scalloped edges.

You don’t need a kitchen full of equipment to make pasta, but a hand-rolling machine that also cuts is a big time saver. The Atlas model from Italy is an inexpensive brand, and it can be found in most department or kitchen stores. At around $30-40 it is well worth the investment if you think making pasta is something you’ll enjoy. A dough scraper is helpful particularly if you make your dough on the counter or on a pastry board as I do. I also have a few hand cutters that crimp, cut, and seal as you roll them over the prepared dough. Of course having a good pasta pot is very important, and makes preparation much easier. An eight-quart size seems to be the average size available.

Serves 6
by Deborah Mele

Umbrian Ragu Sauce

1 Carrot, Peeled & Finely Diced

2 Celery Stalks, Finely Diced

1 Medium Onion, Peeled & Finely Diced

4 Garlic Cloves, Peeled And Minced

1 Pound Ground Pork

4 Ounces Finely Chopped Prosciutto

3 Tablespoons Olive Oil

2/3 Cup Dry Red Wine

2 (14 Ounce) Cans Chopped Tomatoes

Salt & Pepper

Dash Red Pepper Flakes

1/3 Cup Chopped Fresh Parsley

1/3 Cup Chopped Fresh Basil

Heat the oil in a large heavy saucepan and cook the celery, carrot, and onion over medium heat until tender. Add the ground pork and chopped prosciutto and cook until the meat is no longer pink and has begun to brown. Add the garlic and cook an additional couple of minutes. Next add the wine and cook until it has almost completely evaporated. Stir in the tomatoes, parsley, basil, salt and pepper, and bring to a boil. Reduce the heat to a simmer and continue to cook for an hour and a half until the sauce has thickened.

Cook the pasta in boiling salted water until it is al dente and drain. Return the pasta to it’s pot and add a large scoop of the sauce, tossing the pasta to coat. Serve the pasta in individual bowls with a scoop of additional sauce and freshly grated Pecorino cheese on top.

Pappardelle Pasta

4 Large Eggs

1 1/2 Cups Semolina Flour For Pasta

1 1/2 to 2 Cups All-purpose Flour

1/2 Teaspoon Salt

While the sauce is simmering prepare the pasta. To start, mound your flour on a large pastry board, or the counter, and make a well in the center. Break the eggs into this well, and start to scramble each egg with a fork as it is being added. Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. Continue adding the flour to the eggs until they are no longer runny. Using your hands now, bring the outside edges in, forming a large mass on your board. Use only the amount of flour needed to form a soft ball.

Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand. Continue kneading until the dough is smooth and satiny, for about 8 minutes. Wrap the prepared dough in plastic wrap, and let it sit for about 30 minutes.

Cut the dough into 4 pieces and take one piece to work with keeping the other pieces wrapped in plastic wrap until needed. If rolling by hand, place the dough on a lightly floured surface and begin to roll the dough out into a rectangle dusting with flour as needed. The dough should be about 1/8 of an inch thick.

If using a pasta roller, begin to roll the dough starting at the widest notch, dusting it with flour as needed to keep it from sticking. Continue to roll the dough, turning the knob to decrease the diameter until you get to the second last setting. Run the dough through this setting once more, then lay flat to cut.

Once your dough is rolled out to the proper thickness, using either a sharp knife or fluted pastry wheel, cut into 3/4 to 1 inch strips. Lightly dust the dough as you separate the strands and continue to cut the remaining dough. Use the pappardelle within 1 hour of making it or it may become brittle.

Buon Appetito!
Deborah Mele 2009

June 2009 ~ Fava Bean Salad

I must admit that although I had never tasted a fava bean for most of my life, once I did I fell in love with it’s subtle flavor and bright green color. Here in Umbria, when in season, fava beans are used in a variety of different ways, and once the short growing season passes, they are dried to be used throughout the colder months. I like fava beans in pastas, soups, stews, or lightly blanched as an appetizer or in salads such as this one. This is an easy salad I call my Umbrian Bread Salad. Tuscany has the famous Panzanella salad, which mixes stale bread, tomatoes, and onions, so I decided to create my own version for Umbria. Instead of wetting the bread with water as the Tuscan’s do, I grilled bread slices and then piled my salad ingredients on top, allowing the dressing to moisten the bread. We love this salad, and is great for lunch, or for a light dinner.

You can add or substitute any ingredients you prefer, but basically in this version I used tomatoes, cucumbers, red onions, sweet peppers, fried pancetta pieces, and of course blanched fava beans. Other ingredients to consider with be capers, black olives, and marinated artichokes. I kept the dressing simple, just a basic red wine vinaigrette but you could also change the flavor by using balsamic vinegar, or by adding a teaspoon of dijon mustard. If your fava beans are very young, you might get away without skinning them, but ours were end of the season larger fava beans so I had to blanch them and skin them before adding them to my salad.

Serves 4
by Deborah Mele

2 Medium Cucumbers, Peeled And Coarsely Chopped

4 Large Tomatoes, Cored And Coarsely Chopped

1 Red Onion, Peeled And Thinly Slices

2 Small Red Peppers, Cored, Seeded And Coarsely Chopped

1 Cup Cooked Diced Pancetta Pieces

2 to 3 Cups Blanched Fava Beans

4 Slices Stale Country Style Italian Bread

1 Large Garlic Clove, Peeled

2 Tablespoons Olive Oil

Dressing: (Makes 1 Cup ~ Reserve Extra For Other Use)

1/4 Cup Red Wine Vinegar

3/4 Cup Extra Virgin Olive Oil

Salt & Pepper

1/4 Cup Chopped Fresh Herbs (I Used Basil And Thyme)

Grill or broil your bread slices, and while still hot rub the surface with the garlic clove. Easiest way to do this is to pierce the garlic with a fork and use the fork to rub the garlic onto the grilled bread. Brush the bread with olive oil.

In a small bowl whisk together the dressing ingredients. In a larger bowl, combine the vegetables and mix well. Pour on just enough dressing to lightly coat the vegetables. Place a bread slice onto four individual plates and spoon the vegetables on top. Drizzle another tablespoon of the dressing over the salad and let sit 10 minutes before serving to moisten the bread. Serve.

Buon Appetito!
Deborah Mele 2009

May 2009 ~ Stringozzi With Baby Artichokes & Sausages

I was so excited to get back to Italy and hit the local street markets, and on my first trip to the market in Marsciano I spied baby spring artichokes at 25 for 5 euros. Of course I snapped them up but then had to make a decision on what I would do with them. Stringozzi is a typical Umbrian fresh pasta that we love and so I picked up a package of that, and then stopped off at our local butcher who makes the most amazing tasting sausages. Some day I am going to have to ask him his secret so I can make my own at home, but for now at least I can buy them from him whenever the craving hits. So, I had fresh pasta, homemade sausages, baby spring artichokes……throw in a bunch of fresh parsley, a little garlic, olive oil and some freshly grated Pecorino Romano cheese and you have an easy, quick delicious pasta dish that would rival any found in a restaurant. This dish typifies what Italian cuisine is all about. Mix together a few really quality ingredients without too much fuss and you achieve greatness. (or pretty darn close!)

Now, I understand you may not have access to fresh baby artichokes, and therefore if you can’t find fresh artichokes of any kind, you could use frozen ones. I’d stay away from canned artichokes or those preserved in oil. For the sausage, try and buy a good quality brand or better yet, buy some that your local butcher makes in-house. For the pasta, any fresh pasta would work, such as fettuccine or even pappardelle. You can add in as much or as little fresh chopped parsley as you like although the freshness of this herb really adds to the dish. In place of the Pecorino Romano, grated Parmesan would work also.

Serves 4
by Deborah Mele

1 Pound Fresh Artichokes, Trimmed & Steamed or Sauteed

4 Good Quality Sausage Links

3 Cloves Garlic, Peeled And Minced

3 Tablespoons Olive Oil

Salt & Pepper

Red Pepper Flakes

1/4 - 1/3 Cup Fresh Chopped Parsley

To Serve:

Freshly Grated Pecorino or Parmesan Cheese

To clean the artichokes: To start, fill a large bowl 3/4 full of water and add to that the juice of one lemon to prevent discoloration. With a sharp knife, trim off all but 1 inch of the stem of an artichoke. Next, break off and discard the older, tough outside leaves, and continue to do this until you reach the more tender, pale green leaves inside. Next, cut off the top 1/3 of the artichoke and discard. You can now clean up the ragged areas along the stem with your knife. Unless your artichokes are very small, you’ll need to remove the choke, and can you do this by simply cutting the artichoke in half and scraping out the fuzzy center and prickly leaves. If you require the artichoke whole, or if you plan to stuff them, spread apart the center leaves and with a sharp edged spoon start to scrape out the choke. Continue until you have removed all the prickly, sharp, center leaves. Rinse your artichoke and place it in the lemon water until you are ready to use.

If you are using fresh artichokes, either steam them, or saute them until they are tender. If using frozen artichokes, thaw and saute. Cut the artichokes into bite sized pieces and set aside. Put a large pot of salted water on to boil for the pasta.

Remove the sausage meat from it’s casing. In a heavy frying pan, heat the olive oil and then add the sausage meat. Cook until lightly browned, breaking the meat up with two forks as it cooks. Add the garlic and cook an additional couple of minutes. Add the artichokes to the frying pan and gently mix. Season with salt, pepper, and red pepper flakes.

Cook the pasta until it is al dente, and drain, reserving a small cup of the pasta water. Return the pasta to the pot and add the sausage mixture and fresh chopped parsley. Toss to mix, adding a little of the pasta water as needed to moisten. Serve in individual pasta bowls, and offer the grated cheese at the table.

Baby artichokes from the street market in Marsciano

Buon Appetito!
Deborah Mele 2009

January

* Umbria Jazz Winter in Orvieto - Website 

* Trasimeno Blues Festival in Lago di Trasimeno

* Hawthorn Flowering in Gualdo Tadino

* Feast of Saint Anthony in Borgo di Montemigiano and Cascia

* Pasquarella Festival in Cascia

* Saint Costanzo’s Festival in Perugia

* Awaiting Befana in Montefalco - Children’s carnival.

* Procession for Saint Emiliano in Trevi - Townspeople carry the emblems of the Arts & Crafts through the streets.

February

* The Burlesque Carnival Wedding in Sannicandro - The carnival satire take place with colourful allegoric figures like Cosimicchia and Trippetta, followed by Pulcinella, the Angel, the Devil and a mysterious Lady all get married unjustly. Dressed in white and accompanied by the rhythms of drum music, the five characters put on a continuing performance which involves the public.

* Olive and Bruschetta Festival in Spello

* Torcolo Festival in Fontignano - Traditional, regional cake.

* Honey Castagnola Festival in Citta di Castello - A local sweet made from honey and chestnuts.

* Carniavale in Spoleto

* Saint Valentine’s Day in Perugia

* Norcia Nero - Black truffle festival in Norcia.

* Nursino Carnivale in Norcia - Held since the 17th century and celebrated with masks, music, dancing and a fox hunt.

March

* Grandparents’ Festival in Lerchi

* Saint Ercolano’s Festival in Perugia

* La Festa degli Statuti in Fossato di Vico - Seated in one of the most ancient villages of Umbrian hill-towns, with medieval costume and medieval markets that offer foods and recipes no longer known or used.

* Cycling Tour in Montefalco - Website - Cycling tour where you touch the main Oil and Sagrantino’s cities such as Bevagna, Gualdo Cattaneo, Giano of Umbria, Massa Martana, Castel Ritaldi, Campello sul Clitunno, Trevi.

* Umbrian Wine Festival in Perugia

* Sagra della Polenta in Massa Martana - Website

* Jazz Festival in Umbertide

April

* Welcoming Spring Parade in Lama and Trevi

* Tulip Festival in Castiglion del Lago - Website - Parade of floats decorated with tulips.

* Fantasio Festival in Perugia

* Historical Easter Parade in Fossato di Vico - Enactment of the Passion of Christ.

* Mostra Anitiquariato in Bastia Umbra

* Festival di San Giovenale in Narni - Originating in the Middle Ages, this is pageantry at its brightest, when the streets are festooned with flowers and tavernas are staffed by waiters in costume, serving great platters of pasta and jugs of wine on big trestle tables. Festivities begin on the eve of the race with a torch lit procession in full costume and continue into the next day.

* Pizza festival in Citta’ della Pieve

* Parade of the Dead in Bevagna - Holy performance of the Passion. One of the most ancient parades in Italy going back to the XIV century.

* Holy Performances in Gualdo Tadino and Todi - Commemorations of the Passion of Christ.

* Festival of Saint Pellegrino in Gualdo Tadino - Folkloristic and historical commemorations of the XV century.

* Taste of Italy in Gubbio

* Vino in Piazza in Montefalco - Wine tasting from local grape varieties in the splendid scenery of the Piazza del Comune.

* Coloring Of The Skies in Castiglione del Lago - Website - International kite festival.

* Sagre di Asaparigi in Piegaro - Website

* Catamaggio in Terni - Website - The “Cantamaggio” is a festival celebrating the return of spring and the waking up of nature from the winter sleep.

May

* Palio of Saint Michele Arcangelo in Gualdo Tadino - With archers, competitions and crossbowmen.

* Festival of Saint Crispolto in Bettona - Traditional parades, popular festivals and local dishes.

* Festival di San Giovenale in Narni - Originating in the Middle Ages, this is pageantry at its brightest, when the streets are festooned with flowers and tavernas are staffed by waiters in costume, serving great platters of pasta and jugs of wine on big trestle tables. Festivities begin on the eve of the race with a torch lit procession in full costume and continue into the next day.

* Calendimaggio in Assisi - A famous festival where the medieval Assisi comes to live again.

* Festival of Saint Pasquale in Citta di Castello - Folk and religious celebrations.

* La Corsa dei Ceri in Gubbio - Traditional and spectacular ‘Race of the Candles’ on the 15th of May in Gubbio in honor of the patron St. Known as one of the most remarkable celebrations in Italy, there is the assemblage of the Ceri (candlesticks beautifully decorated in wooden constructions that can reach heights of 20 feet with weight of up to 900 pounds.

* Paglio della Balestra in Gubbio 28th May - Crossbow competition between Gubbio and Sansepolcro.

* Pane in Piazza in Corciano - Corciano bread festival between end of May and beginning of June. A few days completely dedicated to the rediscovery of the traditional way of making bread in the ancient hamlets of Umbria.

* Saint Rita in Cascia - Religious and folk celebrations.

* Racing Silk Of The Crossbows in Gubbio - Last Sunday in May - This contest of arms dating back to the XII century, is still celebrated between blasts of bugles and fluttering of flags in the evocative square Piazza Grande.

* Open Wine Cellars in Montefalco - Website - The event has been organized by the Movimento Turismo del Vino (Wine Tourism Movement) since its first year, in 1993. During the Open Wine Cellars there is the possibility to taste the Montefalco wines.

* Sagra di Umbicelli in San Venanzo

* Wines of the World in Spoleto - Website - Wine cellars among culture and art at Spoleto.

* Sagra di Fragole in Marsciano

June

* Sweet (Dolci) Festival at Rione Madonna Del Giglio near Umbertide June 5th

* Cherry Festival at Capodacqua near Assisi June 8th - 17th

* L’infiorata in Spello - Website - Preparation of the beautiful floral carpets.

* Water Festival at Piediluco in Terni province - June 28th to July 6th

* Sagra di Grano (Grain Festival) at Sant’Angelo di Celle near Deruta

* Wine festival in Montefalco - 7-10 June

* Snail Festival at Casteltodino - June 21st to July 1st

July

* Le Gaite in Bevagna - A neo-medieval fair in which the population of the four districts (gaite) dress authentically, while street stalls sell food and drink.

* Giosta Della Quintana in Foligno - A custom dating back to the 17th century where knights from ten rival districts of Foligno compete in jousting matches. The event is accompanied by plays performed in 300-year-old Umbrian dialect and a historic cooking competition, as well as other games, a fair, parades, outdoor taverns, and so on. In September the ten teams return to the field for a rematch.

* Festival di Spoleto - A five week festival placed in the stunning hilltop castled city of Spoleto performing literary and visual arts, Opera works, orchestral performances, ballet, prose readings, marionettes, concerts and film debuts.

* Crostone Festival in Strozzacapponi

* Historical Parade in Collazzone & Todi

* Torchlight Parade in Migliano

* Festival della Madonna delle Carceri in Montecastello di Vibio

* Festa del Voto in Assisi - Commemorations of Saint Chiara’s miracle (in 1241 she stopped the Saracen attack).

* Commemoration of the Battle of Trasimeno in Trasimeno

* Fish Festival in Borghetto di Tuoro

* Trasimeno Musci Festival - Runs into June. Website

* Grand Tour Jazz Festival In Terni - Website

* Hot Air Balloon Grand Prix in Todi

* Gastronomic Festival di Spoleto in Spoleto

* La Sagra del Tartufo in Giano

* Festa di Sant’Anna in Paradiso

* Umbrian Jazz Festival in Perugia - World famous jazz festival.

* Sagre delle Cozze in Citta di Castello

* Giacchio Festival in Castiglione del Lago - Lake fish festival.

* Summer Festival in Gubbio - Website

* Secret Amelia - Runs into August. Music Festival organized by the association Muse in Musica with concerts, exhibitions and tasting of peculiar recipes.

* Sagra di Gnocchi in Guardea - Runs into August.

* Trasimeno Blues Festival - Website Trasimeno Blues Festival is a summer festival started off in 1996.

* Paglio Of The Boats in Passignano sul Trasimeno - This is the commemoration of the last act of civil war in Perugia, when a small army of the Oddi family had to flee, boats on their shoulders, from the castle in Passignano, chased by the militias of the Baglioni and Della Corgna families.

August

* Forgiveness Festival in Assisi - To commemorate the indulgence received by Saint Francesco received from Pope Onorio III.

* Festa degli Amici di Montagna in Costa di Trex

* Sagra dello Spaghetto in Casacastaldo

* Paglio dei Terzieri in Citta di Castello - Website - Old festival with competitions among the archers of the different village.

* Festival of Saint Rufino in Assisi - Solemn liturgies in the cathedral and choral music concerts.

* Saint Chiara’s Festival in Assisi - Holy music concerts.

* Fuga del Bove in Montefalco - An antique race that has been run since XV century, where each neighbourhood is represented by a shepherded bull.

* Umbrian Folk Festival in Orivieto - Music, dance, food, Italian and international’s craft.

* Agosto a Montefalco in Mpntefalco - Folk and cultural celebrations.

* Barrel Race in Gualdo Tadino - In this traditional contest, a barrel weighing 6 tons is pushed by alternating teams of 20 men up a steep slope. The winning team wins a ton of wine.

* Festa di San Lorenzo in Attigliano

* Crossbow Festival of St. Rufino in Assisi - Website

* The Festival of Baroque Signs in Foligno - Runs into September. Includes the organisation of concerts, exhibitions, parades in costumes, roundabout of arms, theatrical spectacles and cinematographic exhibitions having as their core theme the “Baroque” and the influences of this artistic movement in the centuries following the 17th century.

* Sagra di Pochetto in Bachi

* Corciano Festival in Corciano - Historical performances, art, and traditional local foods.

* Sagra di Fagiole in San Giustino

September

* La Festa della Cipolla in Cannara - Website

* Giosta della Quintana in Foligno - Website - The Tournament of the Quintana, revived in 1946, is inspired by a horseback contest that dates back to the seventeenth century, to determine the order of priority for an honourable knight in his allegiance to the prince or to his ladylove.

* I Giochi delle Porte in Gualdo Tadino - Website This event is inspired by the “Pallium decurrendum” that took place (probably beginning in the 13th century) on September 29, the Feast of the Archangel Michael.

* Umbertide’s September in Umbertitde - Art, folklore, and sport competitions.

* Umbria’s Musical Festival in Perugia and other towns across Umbria - International holy music festival.

* Festa dell’Uva in S.Elena di Marsciano - Famous wine festival in Italy.

* Donkey Palio in Gualdo Tadino - Donkey races.

* Festival della Risata in Foligno - Comedy festival.

* Chiara di Dio in Assisi - Website - Runs through October. An extraordinary theater scene that brings love, devotion, humanity.

* Hand Embroidery Market in Valtopin

* Orvieto con Gusto in Orvieto - Website - Seven days between Septembere and October 2009, to celebrate the wine and gastronomic tradition of the “Made in Italy”.

* Art in The city in Perugia - Website - Runs through October.

* Todi Art Festival - Website - Todi Arte Festival is a theatre, lyric, dance and music review.

* Sagra di Patate Rosse (Red Potatoes of Colfiorito) in Foligno

* Sagra of Grapes in Montefalco

October

* Saint Francesco in Assisi - National celebrations of Saint Francesco, the patron saint of Italy.

* Palio of the Goose (Palio dell’Oca) in Citta di Castello - Racing of geese.

* Paglio Terzieri in Trevi - The manifestation is a race between three carts representing the Terzieri of which they report the respective symbolsCavalcata di Satriano in Assisi - Historical and religious commemoration of Saint Francesco’s recovery.

* Eurochocolate in Perugia - The historical centre of the capital of Umbria are full of chocolate stands and the side streets full of side events such as debates, seminars, tastings and more.

* Trasimeno Blues in Perugia

* Venti Ascensionali in Orivieto

* Mostra Mercato del Tartufo Bianco in Gubbio

* Medieval Festival, Black Celery Market, and Sausage Festival in Trevi
* Chestnut Festival in Avigliano
* National Exhibition Market of White Truffles in Gubbio - Runs into November.

* Altrocioccolato in Gubbio - Website - A festival dedicated to the solidarity’s cocoa in Gubbio. 

* Sagra di Tartufo e Patate Bianco in Pietralungo

November

* Fiera dei Morti (Fair of the Dead) in Perugia - On All Saint’s Day.

* Le Vei Dell’Olio in Orvieto

* Bianco D’assagio Vini Italia in Corciano

* Mercato di Tartufo in Fabro

* Festa di Olio in Trevi - Celebrating the olive oil produced from this year’s harvest, visitors can enter the old frantoi of the town and taste the extra virgin olive oil on hot bruschette. Takes place in the first week of November 2007 in the historical centre of Trevi and is organised with the Strada dell’Olio DOP Umbria.

* Truffle and forest Products Exhibition in Citta di Castello

* Saint Martino’s Festival in Sigillo - Free samples of chestnut products and local wines.

* Antique Show in Perugia - Largest antique fair of the year for Perugia.

* Sagre di Olio in Montecchio

* Sagre di Castagna in Montecchio

* Frantoi Aperti - early November

The Frantoi Aperti takes place  the first weekend of November. The doors open to several olive oil presses around Umbria offering visitors the chance to talk to producers, see how olive oil is extracted and attend seminars and guided tastings.

December

* Umbria Jazz Winter in Orvieto

* Trasimeno Blues Festival in Lago di Trasimeno

* Albero di Natale Piu Grande del Mondo in Gubbio - Website

* Li Fauni (Bells Festival) in Norcia

* Live Nativity Scene in Foligno

* National Agritourist Festival in Assisi

* Pasta Festival in Spoleto

* Feast of St. Nicholas in Bevagna

* Sagre di Olio in Paciano - First 10 days in December.

Click here to open a new window to shop the Il Casale di Mele store!

Weather In Umbria- Check the expected average temperatures in Umbria for your trip. A very useful tool to help you plan your next Umbrian vacation!

Umbrian Blogs - Personal web blogs relating to and about anything Umbrian!

Italy Travel Guide - Comprehensive guide to visiting Italy for the first time. Includes everything from information you may need before you leave on your trip, destination guide, weather, air fare, guide to Italian food and much more!

Anne’s Italy - An assortment of essays written by Anne of everything Umbrian. If you want to learn more about this fascinating region these stories are a great way to do so.

Strada dei Vini Cantico - The Association “Strada dei Vini del Cantico” was instituted in 2002 with the objective of afferming the historical, cultural, environmental, economic and social identity of the participating townships: Assisi, Bettona, Cannara, Collazzone, Marsciano, Massa Martana, Perugia, Spello, Todi, and Torgiano. Learn more about these lesser known wine areas of Umbria.

La Strada di Sagrantino - Very informative site relating to the Sagrantino wine road including places to dine, buy olive oil, as well as cantinas to visit to sample Sagrantino wines.

The Umbrian Sagra Survival Guide by Rebecca Winke - Learn the best time to visit local sagras or food festival and read some of the favorites you shopuldn’t miss.

Italy World Club - Umbria - A map of Umbria plus short histories of the two provinces.

Perugia Online - An all inclusive portal to everything you need to visit Perugia including information about restaurants, traffic, local events plus much more.

Food Markets

Mondays

Montefalco - largo Santa Chiara and largo Buozzi

Marsciano

Panicale - Frazione Tavarnelle

Amelia - Piazza XX Settembre

Santa Maria Degli Angeli

Perugia - Covered, general and produce market at Piazza Matteotti. 07:00-13:30

Assisi - Produce and general market in Piazza Matteotti. 08:00-13:00

Tuesdays

Deruta

Foligno

Penna

Taverna

Gubbio - Produce and homeware market at Piazza 40 Martiri. 08:00-13:00

Wednesdays

Spello - Piazza Matteotti

Baschi - Piazza Italia

Castiglione del Lago

Umbertide

Thursdays

Citta di Castello

Trevi - Piazza Garibaldi

Orvieto - Campo Mercato

Fridays

Spoleto - piazza del Mercato

Tuoro sul Trasimeno - via Annibale

Panicale

Bastia Umbra - Produce and general market in the town centre. 08:00-13:00

Saturdays

Assisi

Todi

Montecastrilli - Viale Verdi

Perugia - General market at Piazza Umbria Jazz (Pian di Massiano). 08:00-14:00

Orvieto

Sundays

Guardea - Via del Giuoco and Piazza Panfili

Many churches and museums require appropriate dress and in fact have guards on the door who will turn you away if you do not follow their rules. Very short shorts, miniskirts and sleeveless tops will often mean you are not allowed in. Carry a long sleeved blouse or light sweater with you to use if needed. It is generally considered rude to walk around town in bikinis, beach attire, short shorts, and skimpy outfits. These items are made for the beaches so are best left there.

Returning or exchanging an item, even if it is flawed is uncommon in Italian stores. It is also usually frowned upon to pull clothing items off of store shelves to look them over unless you are shopping in a large department store. Instead, ask the store clerk for your size and choice of color and they will find it for you. As well, most produce stores and market stands frown on you touching the fruit and vegetables and expect to do this for you.

Italian Currency And Spending In Italy - Italy now uses the euro instead of the lira as currency. It is usually possible to use local ATM’s to withdraw cash from your bank back home if needed. Carry only enough cash on your person to last a couple of days, and carry it in a small purse or fanny pack against your body. There are many pickpockets who frequent the larger cities across Italy.

To check the daily currency exchange between the EURO and your country click here!

Visa still seems to be the most widely accepted credit card. Do keep a photocopy of your credit cards and passport in a safe place separate from the originals.

Electrical Appliances - Italy is 220v compared to 125v in North America. You can purchase inexpensive adapters in electrical stores back home before you arrive to use in Italy if needed. Many of the newer appliances, hair dryers, camcorders, etc. will also accept the higher voltage. Please refer to your owners manual to ensure that they are “dual-voltage”. Even if it is compatible, you will need a small adapter plug to ensure that the prongs fit into an Italian outlet. These adaptors can also be bought at most major airports.

Dining Out - If you are looking for really good Italian cuisine, avoid restaurants that advertise tourist menus. These all inclusive meals are often poor imitations of good Italian cuisine. Instead, watch where the locals go to eat, and follow them! Lunch is usually served from 12:30 to 3, and dinner from 8 until about 10:30 or 11, but some restaurants stay open later, especially in summer, when patrons linger at sidewalk tables. Italians usually take their food as it is listed on the menus, seldom making special requests, and it is usually considered rude to request a “doggy bag”.

Cappuccino and a brioche, or cornetto is the standard Breakfast in Italy, and a cappuccino is considered a breakfast drink and is not ordered after noon.

Tipping is usually done with cash, and although service or servizio is included in the bill, a small tip is always appreciated if the service was good.

Nice sit-down restaurants usually expect you to order two courses, not counting dessert. If you are wanting a light meal, or a simple plate of pasta, go to a pizzeria instead.

Although Italians love children and are generally very tolerant and patient with them, they provide few amenities for them. In restaurants and trattorias you may find a high chair or a cushion for the child to sit on, but rarely do they offer a children’s menu. Order a mezza porzione (half-portion) of any dish, or ask the waiter for a porzione da bambino (child’s portion).

Driving In Italy - You will need to rent a car to stay at Il Casale di Mele and in Italy you must be 21 to rent an economy or subcompact car, and most rental companies require that those under 23 pay by credit card when picking the car up. If are interested in choosing a larger car, you may be required to show two credit cards.

Expressways in Italy are free, but travel on the autostradas or highways require payment of a toll. Upon entering a toll highway, you first take a ticket, and depending on where you exit the highway will determine the price you pay.

Parking spaces are often at a premium in crowded Italian cities. Fines for violations are high and strictly enforced. Towing is common. As a result, it is best to leave your car in a guarded parking area.
Driving is on the right. Right turns on red lights are illegal. Headlights are mandatory when driving on all roads outside city limits. Seatbelts and children’s car seats are now compulsory in Italy. Using a cell phone while driving is also illegal.

Italian traffic police can charge on the spot-fees for infractions, so be prepared to pay. Penalties for drinking and driving are especially harsh, and the blood-alcohol in Italy is much stricter than in the United States.

Miscellaneous Info - Avoid the intense heat and crush of summer tourists if at all possible by going to Italy early spring or in the fall. Most cities empty out in August when the locals flee for their vacations, so if you can’t avoid summer travel, do try and avoid being there the last two weeks in August.

Heading to Umbria and are not sure what to pack? This site is a great one to determine usual month by month weather trends in Umbria. Weather In Umbria

See a doctor and dentist before your trip, and carry both enough prescriptions to last your entire trip, as well as a list of your prescriptions if your medication were lost, or if you became ill.

English books and magazines are very expensive in Italy. If you expect to need some reading material for your trip, pack a few light paperbacks in your suitcase.

Italian Holidays - When planning your trip to Italy, it is best to be aware of the following holidays.

Date Holiday
Jan 1 New Year’s Day
Jan 6 Epiphany
Mar 19 Feast of St. Joseph (Festa dei’ Papa’) or Father’s Day
Varies Easter Monday
Apr 25 Liberation Day
May 1 Labor Day
Varies Mother’s Day
Aug 15 Feast of the Assumption (or Ferragosto which can last two weeks)
Nov 1 All Saints (Ognissanti)
Dec 8 Feast of the Immaculate Conception
Dec 25 Christmas
Dec 26 St. Stephen’s Day

Love Umbria Tours - On a Love Umbria tour you will travel in comfort in a small group, be entertained by local hosts and guides and be looked after by a professional tour manager. Love Umbria aims not only to give you a memorable vacation in Italy, but in the process to allow you to really experience the rich and diverse culture of Italy as well as fantastic Italian food and wine. Our itineraries allow you to enjoy a well-chosen, balanced mix of the history, culture and cuisine of Italy and each day is planned to bring fascinating, diverse new experiences and sights.

One Day Cooking Classes In Umbria - Umbria Cook 4 u give one-day cooking lessons to anyone who wants to learn the culinary tradition of Umbria and Italy in a warm, relaxed family atmosphere. Cooking classes take place in Tita’s elegant Italian home, which is on a hillside with ancient olive groves and views of the Umbrian countryside. Upon request, we also do cooking classes in vacation rentals.

Anne’s Italy - Anne -”You’ll come to know and love “my” Umbria, as we explore the medieval hilltowns of this glorious region, often called “Italy’s green heart”. Umbria has been our home for over thirty years and we’ll live it together to the fullest. We’ll meet the people, unearth hidden secrets, and savor the best of local culinary traditions. We’ll exult with “the locals” at their annual festivals. At cooking classes in our farmhouse in the Assisi countryside, you’ll share in all we learned during our years working the land. Give yourself, your family the most unforgettable gift: Umbria.”

Shuttle Car Service - Book a private driver for ca dal long guided tour through Umbria.

Guided Walking Tours in Umbria - Full and half day guided tours to many of Umbria’s famous towns.

Ultra Umbria - Altra Umbria is a cooperative based near Perugia which organises and runs wine tours, olive oil tours and other visitor experiences across Umbria. The products and services of Altra Umbria are aimed at showing tourists something beyond the usual proposals offered in the region and are based on the criteria of responsible or sustainable travel and slow tourism or travel.

Sagrantino Excursions - Sagrantino Excursions are intended to acquaint passionate wine connoisseurs to an indigenous grape called Sagrantino.
In central Italy, in the region of Umbria, is a modest hilltop town named, Montefalco. This is where one of the most tannic grape varietals in the world is grown exclusively. Sagrantino is regarded as the jewel of Montefalco, and considered a rich asset to the land. Our journeys are informal, yet informative, led by sommeliers, wine makers and sincere people, who are enthusiastic about wine.

Antique Markets

Assisi - Second Sunday in town center

Bastia Umbra - Sunday before the 21st in March, June, September and December - Piazza Mazzini

Castiglione del Lago - Third Saturday of the month, April to September - Piazza Gramsci

Citta di Castello - Third weekend of the month - Town Center

Gubbio - Third Sunday of the month - Town Center

Narni - Third Saturday of the month - Piazza dei Priori

Perugia - Fourth weekend of the month - (Palazzo della Prefettura, in summer, Rocca Paolina, in winter) - Ceramics and antique costume jewelry are popular.

Pissignano (Perugia) - First Sunday of the month

Spoleto - Second Sunday of the month - Historical center

Todi - Second Sunday of the month - Piazza Comunale - Large market the last week in march

Trevi - Fourth Sunday of the month