Green Weeks and Summer 2016 !!




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Giostra della Quintana in Foligno

It is the main event in which the whole community is focused on maintaining the tradition, since 1613, alive. On February 10th, in fact, in Foligno main square, a tournament was organized in order to celebrate Carnival. After three centuries, on 1946 September 15th, Foligno hosted again the Giostra della Quintana and ever since, in June and in September, the town activate and transform itself for the event.
Nowadays the ten knights ride a full gallop horse through an eight-shaped track in the Campo de li Giochi. The Giostra counts several rounds. In each round the ten knights (one for each ward) has to complete the track without any penalty, by catching three rings increasingly smaller (8, 6, 5 cm). The Giostra is a fascinating tournament where you can find velocity and skill, precision and courage. In the Quintana period, Foligno transform itself going back to baroque period, and live with extraordinary intensity his historical re-enactment. You will see drapes and stands in windows, flags with wards’ colours; you’ll be drawn 400 years back, in a fascinating tour in 17th century. More than 800 characters, Nobles and Ladies, in amazingly beautiful dresses, create the big historical parade that goes through the city centre streets on the night before the tournament. Every year around 100thousend people attend to it. The Quintana is gastronomy as well. In Quintana’s period, ten suggestive wards’ taverns are open for 15 day and during this little time, almost 50thosand people can taste the rich typical Foligno’s gastronomy of 17th century.

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Guided visit to Palazzo Trinci Museum in Foligno

Guided itinerary to experience the magnificence of Trinci’s court, Foligno seigneurs from 1305 to 1439: from the beautiful palace halls with frescos form Gentile da Fabriano, to the Palatine chapel or the gothic hall. The museum hosts a rich archaeological collection from the Umbrian and Roman period, as well as some Civic Picture Gallery (Pinacoteca Civica) collections and the Multimedia Museum of Tournaments and Equestrian Jousts.

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Spello is situated at the foot of Monte Subasio and it is 5 km from Foligno and 30 km from Perugia. The village extend itself partially in Mountain, partially in hill and in plain, offering a beautiful glance of vineyards and olive trees cultivations. From the olives, Spello take its very precious gastronomy product: the extra virgin olive oil. It is no coincidence, in fact that this town is prized among ‘the most beautiful Italian settlements’ and it is part of the Italian Association of Olive oil’s town. Spello is also internationally known for having received the silver medal on the European prize Entente Florale: the main streets of Spello are carpeted with floral art made by Spello’s skilled citizen on the Corpus Christy celebrations in June.

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Nowadays, Norcia is a town with a strong international vocation. Its traditional activities, mainly linked to the pork meat processing and the black truffle picking, along with the beauty of the mountains’ landscapes, make it the ideal destination for people from all over the world. The pig meat products typically form Norcia have their particularity in the traditional pig meat processing methods. One of the most well-known product is the Prosciutto di Norcia (Norcia Ham), prized with the label IGP since 1998.

From Norcia’s noble and ancient art of processing pig meat, the Italian term that indicate the pork butchery: Norcineria.

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Novelle Stuffed with Walnuts and Truffle


  • 500 grams of small potatoes
  • 3 sausages
  • 2 fettine di speck
  • 100 grams of parmesan cheese
  • 1 egg
  • Salt and pepper
  • ½ liter of cream cheese
  • 50 grams of nuts, minced
  • 1 truffle


Peel the potatoes and cut them in half for the length. Empty them as to form a boat. Boil potatoes by the residue emptied taking care to avoid overcooking otherwise we risk that they break. Then prepare the filling with the potatoes, crumbled sausage, bacon cut into small pieces, egg, Parmesan cheese, salt and pepper. Fill with the stuffing got the potatoes in the oven and go over them with the cream cheese and Parmesan. Au gratin for 15-20 minutes. Serve hot with a handful of chopped nuts and some grated fresh truffle.

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Broad bean soup with wild chicory


  • 500 grams of dried beans shelled
  • A clove of garlic
  • 1 onion
  • A stick of celery
  • A carrot
  • Olive oil
  • A slice of bacon ham
  • Salt and pepper
  • One kilogram of chicory
  • 400 grams of potatoes into small pieces
  • A pinch of red pepper

Preparation method

Soak the broad bean for 12 hours, then drain and wash.

Stir-fry the chopped onion, with the celery stalk and the whole carrot; add the prosciutto’s fat, make it steam for few minutes and pour the chopped potatoes and the broad beans; then cover the preparation with cold water and let it simmer for one hour, until the broad beans will be melt.

Boil the clean washed chicory in boiling salted water. When ready, let it cool down in cold water; squeeze it thoroughly and stir it fry in a pan with the garlic and the pinch of chilly.

Serve the soup really warm with a pinch of fried chicory in the middle and a drizzle of oil.

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Wild herbs Taglierelli pasta with Cinta’s Rigatino (Cinta pork matured cheek) and aged ricotta cheese



  • 500 grams of flour
  • 5 eggs
  • A pinch of salt
  • 30 grams of chopped thyme and rosemary


  • 1 onion
  • A pinch of salt
  • Olive oil
  • 2 basil leaves
  • 200 gr of bacon
  • Salt and pepper
  • 600g cherry tomatoes
  • 100 grams of seasoned ricotta

Preparation method

Create a mountain with the flour, put the eggs and the chopped herbs in the middle of it; work the dough until it becomes smooth and uniform. Make it rest for 30 minutes. Roll the dough thin, make it dry, the roll it up and cut it as thin as you can.

Prepare the sauce making the onion stir fry with few olive oil and some pepper, then add the chopped bacon and brown it. Add the chopped tomatoes and cook for 15 minutes.

Cook the pasta in plenty boiling salty water for few minutes, and then drain it. Season it with the sauce and serve it with a handful of gated aged ricotta cheese.

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