Umbria is one of Italy’s best kept culinary secrets and a region full of rustic cooking tradition. Umbria produces spectacular aged prosciutto; richly flavored sheep’s milk cheeses and vegetables; it boasts ancient traditions of making bread, olive oil and wine, and it has a staggering variety of beans and pulses. Umbria is also Italy’s largest producer of black truffles, which are lavishly used in season.
A landscape masterpiece, Umbria is a picture-perfect region well known for its green hills and mountains as well its historic towns dating back to the Medieval period.The only landlocked region in Italy, it is located almost dead center of the country. Umbria is just over 3,000 square miles (smaller than Connecticut) but the scarcity of tourists has helped preserve traditional cooking.
You’ll take part in touring (and tasting) at some of the regions artisan food producers, explore local villages, dine in neighborhood restaurants, cook a traditional Umbrian meal with a professional chef and go truffle hunting. We have customized this experience with a fantastic balance of free-time & guided activities with intimate group of just 8-12 guests. As always, we encourage the single traveler and we do not charge a single supplement fee.
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10 DAYS IN UMBRIA/ROME*
04/29/18 – 05/08/18
*12 person maximum
$5,800 per person
Foligno, Bevagna, Assisi, Spello, Colfiorito, Gubbio, Umbertide, Massa Martana, Ariccia, Rome
Wine & Truffles
– Private guided tours of towns
– Cooking Class
– Truffle Hunting
– Wine Producer
– Lentil Producer
– Campo de’ Flori Market
ROME AIRPORT > FOLIGNO
Sunday, April 29th
Morning arrival in Rome Airport*. Gioacchino will pick you up and bring you to your hotel, Relais Metelli. This gorgeous chic, boutique hotel has a 5 star rating on Trip Advisor and is located right in downtown Foligno.
You’ll have time to relax, unpack and walk around town before our first group dinner tonight at Villa Roncalli. Reviews include: “The food was simply exquisite. The chef, Maria Luisa Scolasta, prepares everything from the finest local ingredients, with a passion and drive for excellence that is unparalleled.”
*Please send flight information to firstname.lastname@example.org so we can arrange transportation to/from airport for you. Due to time difference, all flights should be made 1 day prior to itinerary start date.
FOLIGNO > PERUGIA > BEVAGNA > FOLIGNO
Monday, April 30th
After breakfast we will head to Perugia where we will have a guided tour of the town, then you will have free time to shop, explore and enjoy lunch on your own. From there, we’ll travel to the Medieval village of Bevagna, which is distinguished for its abundance of monuments, the quality of its historically-artisanal products, and for its sought-out enogastronomic traditions. Tonight we’ll dine at Ristorante delle Mura in Bevagna.
FOLIGNO > ASSISI > SPELLO > FOLIGNO
Tuesday, May 1st
Today we will head to Assisi for a guided tour of the town. You will have time to explore and enjoy lunch in town on your own. From there we’ll visit the hillside town of Spello. The splendidly intact town walls are draped around the centro storico like a necklace. You will have free time in Spello before dinner at La Cantina, which is rated among the finest restaurants in the region.
FOLIGNO > COLFIORITO > GUBBIO
Wednesday, May 2nd
After breakfast, pack your bags as we prepare to head to Gubbio. On the way, we’ll stop in Colfiorito for a tour and tasting lunch at Casale 1485 Company. This family owned company produces Lentils, Farro, Chicklings, Barley, Roveja peas, Chickpeas and traditional homemade soups.
From there we will head to our hotel, Park Hotel Ai Capppuccini, which is set in a 17th-century stone monastery overlooking wooded hills. Tonight we’ll dine together at Restaurant Taverna del Lupo. Reviews include: “Soft light casts flattering shadows across the barrel-vaulted interior of Gubbio’s most sophisticated restaurant, serving Umbrian cuisine with a pinch of creativity and a dash of medieval charm. It’s a class act, with tables draped in white linen and polished service.”
Thursday, May 3rd
After breakfast we’ll go truffle hunting and have a tasting lunch at Montemaggiore Company, a truffle producer. We’ll then have a guided tour of Gubbio which is perched on the steep slopes of Monte Ingino. The Gothic buildings wend their way up the hill towards its open-air funivia (cable car) which climbs to Mount Ingino for views of the Apennines Mountains. Enjoy dinner on your own tonight.
GUBBIO > UMBERTIDE > GUBBIO
Friday, May 4th
Today we’ll head to northwestern Umbria to the town of Umbertide, which sits at the confluence of the Reggia river and the Tiber. We’ll tour and have a tasting lunch at Cantine Blasi Company, a wine producer whose cellars date back to 1742.
Later, we’ll start preparing to cook a traditional Umbrian meal with a professional chef at Nicolao Restaurant, located inside our hotel. As a group, we’ll sit down and enjoy the dinner we prepared!
GUBBIO > MASSA MARTANA > ROME
Saturday, May 5th
Pack your bags because after breakfast, we’re heading to Rome! On the way, we’ll visit Massa Martana, one of the classic walled towns of central Italy. We’ll have lunch together at Restaurant II Gattopardo. From there we will head to Hotel Mozart in Rome, a 5 star rated property on Trip Advisor. Tonight you will have free time to explore Rome and dine on your own.
Sunday, May 6
After breakfast, we’re off for a guided tour of Rome where we’ll shop, explore the city and enjoy lunch on your own. Tonight we’ll meet up and have dinner together at Restaurant Antica Fontana.
ROME > ARICCIA > ROME
Monday May 7
This morning after breakfast we will head to Campo de’ Fiori, a public square south of Piazza Navona. It has been a bustling focal point of Roman life since at least the middle ages. Every morning the Campo de’ Fiori sees a riot of fresh food brought in from the Italian countryside, as it is one of the oldest fish and produce markets in Rome.
From there we will drive to Ariccia, whose atmosphere is rich in art and historic buildings. For centuries Ariccia was one of the favorite destinations of artists and writers who came to town to find peace and inspiration for their works. Ariccia is also famous for it’s “porchetta di Ariccia”, pork slowly cooked in the oven with herbs and fennel.
Tonight we’ll enjoy our last group dinner at Restaurant Antico Arco, rated 5 stars on Trip Advisor. Reviews include: “A tell-your-friends meal! This goes to the top of our list of Rome recommendations. Food was top class & great service.”
ROME > ROME AIRPORT
Tuesday May 8
After breakfast, we’ll head to Fiumicino Airport (FCO) where we will all say our goodbyes.
Ciao for now!
Guide and co-owner of aTTavola, Gioacchino Passalacqua, is an artisanal Italian food exporter, gastronome and native Sicilian who divides his time between Sicily, Italy and New York. As a native Mediterranean, Gioacchino has developed relationships with food producers, restaurateurs, olive oil companies, chocolatiers, vintners and confectioners. He has traveled the world in his business as an importer/exporter, taking part in food shows from Paris and San Francisco to Chicago and New York City.
Gioacchino has a keen sense of quality foods and wines which he passionately shares through his unique tours, tastings, and products. You’ll be pleased to know, every one of our guests has rated him a 5 star tour guide!