Marmore’s Fall

The Marmore’s Fall, formed by the Velino and the Nera, tributaries of the Tiber, is one of the most visited natural attractions in Umbria, although it is an artificial waterfall, it has very ancient origins that date back to Roman times, in 271 BC: it is in this given that the Roman consul Manio Curio Dentato, with an ingenious hydraulic intervention, had a canal built in order to drain the stagnant waters of the Velino in the Sabina (plain of Rieti), dangerous for the nearby population, towards the Nera river. The intervention was thus called and known over time as “Cavo Curiano”.
Other interventions made to counteract flooding during periods of flooding date back to 1422, by the engineer Aristotile Fioravanti and entrusted by Braccio Fortebraccio da Montone. On this occasion a new channel called “Reatino” was built. Other interventions date back to 1547 by Antonio Da Sangallo, commissioned by Pope Paul III with the construction of a third canal. In 1601 the architect Giovanni Fontana created the “Clementine” canal in honor of Pope Clement III. Finally, in 1787 the architect Andrea Vici made the last intervention which gave the Marmore Falls its current appearance.

To date, the Marmore Falls is the highest artificial waterfall in Europe.

CURIOSITY

• The name derives from the richness of calcium carbonate on the rocks which resembles white marble.
• Today the waterfall is not only an important tourist and naturalistic attraction due to the richness of flora and fauna, from algae, mosses, ferns, insects, fish, reptiles, birds and small mammals, but it is also used for hydroelectric production.

• The waterfall is not always open at full capacity (Be careful of the opening hours so as not to miss this fascinating moment!!), and this allows you to admire the beauty and richness of the vegetation that is shown when the water flows from the waterfall it’s close. Its opening is announced by an acoustic signal. The view of the water that flows forcefully and creates a wonderful rainbow on sunny days is wonderful. The Falls can be accessed from both the Upper and Lower Belvedere.
• At night the waters of the waterfall, when open, are illuminated by a LED lighting system.
• The beauty of the Marmore Falls Park is also given by being able to admire along the way the caves that the water has dug over the centuries with stalactites and stalagmites in the travertine: some can be visited and the most famous is the LOVERS’ CAVE.

 

A ROMANTIC LEGEND

The Gnefro, a fairy and legendary creature of Umbrian popular culture, tells the story of the nymph named Nera who is in love with the shepherd Velino. The goddess Juno, who did not accept a love between a nymph and a human being, transformed the Black nymph into a river. Velino, believing that the Black Nymph was drowning in those hitherto unknown waters, threw himself into it. However, Jupiter, softened by pure love, also transformed the shepherd Velino into a river. Since then the Nera and Velino rivers could stay together for eternity.

DID YOU KNOW THAT

  • The soprano Gina Palmucci, deeply in love with her territory, being of Terni origins, chose Nera Marmora as her stage name;
  • The Cascata delle Marmore was painted by several painters and narrated by important literals such as Lord Byron;
  • He is present in many films such as Federico Fellini’s Interview in 1987, Dario Argento’s Stendhal Syndrome in 1996, and again in fiction such as Don Matteo;
  • In 2011 it was the location for the concert with the orchestra
  • “I Filarmonici di Roma” and in 2012 the concert for the “Tribute to Sergio Endrigo” by Simone Cristicchi;
  • In 2017 he starred in the advertising campaign for the promotion of Tourism in Umbria together with the former Italian diver Tania Cagnotto;
  • In January 2023 it was the location for the outdoor test of the MasterChef broadcast.

Discover Marmore's Fall

Waters Of Umbria

Luisa Spagnoli

Beyond Fashion and Chocolate, a Woman Philanthropist on the Horizon

Luisa Spagnoli, a name that evokes immediate images of refined fashion and chocolate delicacies. However, his legacy goes far beyond runways and treats. Today, we want to reveal the lesser-known side of this extraordinary woman: her philanthropist soul.

For those, like me, who were fortunate enough to wander the picturesque hill of Santa Lucia at a young age, it was not at all uncommon to come across angora bunnies that had escaped from Luisa’s gardens. After the devastation of the Second World War, Luisa Spagnoli became passionate about these adorable animals, starting not only to create a collection of them, but to intuit a secret that would revolutionize the world of fashion: the art of combing, rather than shearing, these rabbits . A kind gesture that allowed us to obtain a yarn with unprecedented softness, a fabric that pampered the skin like no other.

And what about his delicious chocolates? The Bacio Perugina is a name known throughout the world, but there is another tablet that bears his name, a creation that some Perugians affectionately call “Carrarmato”, perhaps as a tribute to his tenacity and strength of mind.

And finally, we cannot forget the contribution of Luisa Spagnoli to the creation of Città della Domenica, the first theme park in Italy, born thanks to the ingenuity of her son Mario in 1963. She decided to use the land she owned on Mount Pulito, in the Ferro di Cavallo neighborhood in Perugia, in a park for family leisure, a sort of ideal city that was initially supposed to take the name of “Spagnolia”. Of enormous size for its time (over 43 hectares of land), the park presents, immersed in the dense Umbrian vegetation, wildlife areas and fairy-tale themed structures.

Luisa Spagnoli was much more than just a fashion and chocolate icon. She was a visionary woman, a generous philanthropist and an inspiration to future generations. His legacy extends far beyond the confines of catwalks and chocolates, a shining example of how passion, dedication and kindness can shape the world for the benefit of all.

Credit photo by:
Cittàdelladomenica.it
NestlèItalia.it
Ilverdemondo.it
Kongnews.it
IlDenaro.it

Umbria in Fiction

L’Umbria da Fiction
Benvenuti in Umbria, nel cuore verde dell’Italia, una Regione che incanta con la sua bellezza naturale e il suo fascino storico. Ma c’è qualcosa di magico nell’Umbria che va oltre i suoi paesaggi mozzafiato e le sue città medievali: è il luogo dove la magia del cinema e della televisione prende vita!
In questo viaggio cinematografico, esploreremo i luoghi incantati dell’Umbria che sono servito da sfondo per film e fiction, portando sullo schermo la ricchezza della sua cultura e della sua storia.

Città della Pieve e “CARABINIERI”
Città della Pieve caratterizzata dai suoi edifici in mattoni rossi e situata al confine tra l’Umbria e la Toscana, è stata forse la prima location in Umbria a fare da sfondo per avvincenti inseguimenti tra criminali e carabinieri, nella Fiction “Carabinieri” e che ha fatto da trampolino di lancio nella carriera da attori come Manuela Arcuri, Martina Colombari, Lorenzo Crespi…
La caserma dei carabinieri è stata collocata in via Maddalena 34 in un istituto tecnico.
Il celebre Bar Pippo, frequentato dai protagonisti della fiction, si trova invece in Piazza Matteotti, ed è ancora oggi attivo.

Assisi e “CHE DIO CI AIUTI
Assisi è stata la protagonista delle ultime stagioni della celebre fiction Rai “Che Dio ci aiuti”.
Girovagando per le strade della città, è possibile identificare gli edifici storici di Assisi che fungono da cornice alle avventure di Suor Angela, interpretata dall’attrice Elena Sofia Ricci, che attraversa il centro storico a bordo del suo ormai iconico pulmino blu. Location delle riprese sono state anche la maestosa Basilica Papale di San Francesco, la Basilica di Santa Chiara e la Cattedrale di San Rufino. Molti dei dialoghi tra Suor Angela e Suor Costanza, interpretata dall’attrice Francesca Chillemi, sono state girate, per esempio, nella chiesetta di San Giacomo de Muro Rupto.

Perugia e “LUISA SPAGNOLI”
Perugia
, la pittoresca capitale dell’Umbria, è stata il set per numerose produzioni cinematografiche e televisive: una tra queste, trasmessa nel 2016, è la serie televisiva dedicata a Luisa Spagnoli (ne avevamo parlato qui), imprenditrice lungimirante e creatrice del marchio di moda che porta il suo nome e del famoso Bacio Perugina, il cioccolatino con la nocciola ideato insieme al marito Francesco Buitoni.
La scenografia si è sviluppata soprattutto in piazza IV Novembre, tra la Cattedrale di San Lorenzo, la Fontana Maggiore e Palazzo Priori. Luisa Spagnoli, interpretata dalla bellissima e bravissima Luisa Ranieri, ha sfoggiato eleganti abiti d’epoca mentre percorreva Corso Vannucci, il corso principale di Perugia ma anche le suggestive scalette di Sant’Ercolano

“DON MATTEO” tra Gubbio e Spoleto
Gubbio
, con le sue case di pietra e i vicoli stretti, è un vero tesoro medievale che ha attirato registi di tutto il mondo. La città è stata utilizzata come primo set per il film “Don Matteo”, prima di passare. Gubbio offre un’atmosfera autentica che ha reso la serie ancora più coinvolgente per gli spettatori. A Gubbio, in particolare, sono stati utilizzati la Chiesa di San Giovanni per la canonica e la chiesa della Fiction. Nella Piazza Grande, di fronte al Palazzo dei Consolo, invece, si trovata la caserma del maresciallo Cecchini, dove è ancora posizionato il tavolo delle partite a scacchi tra Don Matteo e il Maresciallo. Le famose passeggiate in bicicletta di Terence Hill – DON MATTEO, sono girare in Via Savelli, Via Piccardi e Via Baldassini.

A Spoleto, invece, la maestosa Cattedrale di Santa Maria Assunta, conosciuta anche come Duomo di Spoleto, è la location iconica della serie. Questo capolavoro di architettura romanica ospita opere d’arte straordinarie e rappresenta uno dei luoghi più sacri della città. Nella trama di “Don Matteo”, la cattedrale ospita la Canonica, la Caserma dei Carabinieri e il Parlatorio.
Poco distante si può ammirare Piazza della Signoria dove sono state girate molte scene della Fiction. Palazzo Bufalini è stato utilizzato per le riprese in esterna della Caserma dei Carabinieri.

L’Umbria è molto più di un’incantevole regione italiana: è un mondo di possibilità per cineasti e registi che desiderano catturare la sua bellezza e il suo fascino senza tempo. Esplorare i luoghi dove sono stati girati film e fiction in Umbria è un modo affascinante per scoprire la regione da una prospettiva unica, attraverso gli occhi dei creatori cinematografici che hanno reso questi luoghi indimenticabili sul grande e piccolo schermo.

 

Easter recipes in Umbria

Ci si avvicina alla Pasqua e sulle tavole umbre, imbandite di leccornie e decorate dai profumi della primavera con i suoi colori e il dolce suono delle tortore canterine, non possono mancare due piatti tradizionali della cultura e enogastronomica umbra: il dolce Ciaramicola da gustare per la colazione oppure a fine pasto abbinato con un Vin Santo umbro da Grechetto e Trebbiano,  e la Torta al formaggio che accompagna salumi e antipasti ricchi e saporiti.

La Ciaramicola e le sue origini
Una ciambella conosciuta nei borghi perugini già nel XV secolo, è un dolce lievitato ricoperto di candida meringa e arricchita a adornata da colorati confettini. Il suo impasto interno di presenta di un coloro rosso/rosato conferito dal liquore che si utilizza per questo dolce: l’Alchermes, a base di cocciniglia, acqua di rose, vaniglia, cannella, chiodi di garofano e coriandolo. Un liquore italiano molto amato dalla famiglia dei Medici.

Il nome Ciaramicola, etimologicamente, deriverebbe da diverse sfumature di significato:

  • Da Ciaramella: per la circolarità della sua forma;
  • Da Ciarapica: il nome dialettale della Cinciallegra, l’uccello della primavera;
  • Da Ciara: in riferimento alla meringa fatta da albume d’uovo o dalle chiare dell’uovo.

La tradizione poi vuole che la Ciaramicola fosse un dolce che le fanciulle regalassero a Pasqua ai loro futuri mariti come buon auspicio.

Un’altra tradizione importante del territorio umbro è legata alla festa di Sant’Ubaldo, patrono di Gubbio. In un testo del 1431 si legge, infatti, che la Ciaramigola venne fatta preparare e offrire agli eugubini in occasione della festa del Santo il 15 maggio.

Infine, capita spesso di trovare la Ciaramicola con 5 “ciuffetti” di meringa, in rappresentanza de cinque Rioni Perugini: Porta Santa Susanna rappresentata dal colore azzurro dei confettini (per l’orientamento verso il Lago Trasimeno della Porta), Porta Eburnea dal colore verde (gli orti), Porta Sant’Angelo dal colore rosso (la spada dell’Angelo), Porta San Pietro dal colore giallo (come il grano), Porta Sole bianca come la meringa e come la luce del sole (il sole infatti è il simbolo di questa Porta).

La ricetta della Ciaramicola
Ingredienti per la ciambella:

  • 550gr di farina 00
  • 250 gr di zucchero
  • 150gr di strutto (alternativa burro)
  • 4 uova
  • 1 bustina di lievito per dolci
  • Scorzetta di 1 limone
  • 200ml di Alchermes

Ingredienti per la meringa:

  • 100 gr di albumi
  • 200 gr di zucchero
  • 1 cucchiaino di cremar tartaro

Per la decorazione:

  • Confettini di zucchero colorati

Procedimento:
Cominciamo col montare uovo e zucchero fino a ottenere una spuma omogenea alla quale aggiungeremo la farina e il lievito setacciati, lo strutto a temperatura ambiente, la scorzetta di limone grattugiata ed infime l’Alchermes. Dopo aver amalgamato tutti gi ingredienti, la versiamo in una teglia imburrata. In forno per 45 minuti circa a 160°C.
Per la meringa montiamo a neve ad alta velocità gli albumi con il cremar tartaro e gradualmente lo zucchero. Dovrà risultare ferma, soffice e lucida.
Una volta che la ciambella sarà fredda, la ricopriamo di meringa e infine con gli zuccherini colorati.  Di nuovo in forno per 25 minuti per far cuocere la meringa a 90°C.

La Torta al formaggio
Un lievitato ricco di formaggio e sapori tipico delle festività Pasquali in Umbria ma che si mangia e consuma tutto l’anno proprio per la sua bontà, la semplicità e la facilità di abbinamento con i salumi, soprattutto il capocollo e la norcineria.
Non di rado la Torta al Formaggio viene mangiata a colazione la mattina di Pasqua, ecco perché è conosciuta anche con il nome di Torta di Pasqua.
Nel De Agri Coltura, Catone scrive di una torta al formaggio famosa soprattutto a Tuoro sul Trasimeno.

La ricetta della Torta di Pasqua

Ingredienti:

  • 500gr di farina 00
  • 100gr di parmigiano grattugiato
  • 75gr di pecorino grattugiato
  • 10gr di lievito di birra
  • 100 ml di olio evo
  • 150m di latte
  • 100gr di formaggio emmentaler
  • 4 uova
  • 10gr di sale
  • Pepe qb

Procedimento
Iniziamo con il sciogliere il lievito del latte intiepidito. In una terrina, mescolare farina, pecorino e parmigiano, uova, il latte con il lievito ed infine l’olio a filo e cominciare ad impastare bene fino a fare amalgamare bene tutti gli ingredienti e a ottenere un panetto omogeno e liscio. Aggiungere il sale, il pepe e l’emmentaler a tocchetti molto piccoli o grattugiato. Porre l’impasto in uno stampo imburrato e lasciarlo lievitare per 2 ore poi infornarlo a 180°C per circa un’ora.

 

 

Copyright foto Torta al Formaggio by Spicchio d’Aglio

 

The Women of Umbria

On the occasion of March 8th, International Women’s Day, we want to celebrate it with some of the female figures who symbolize Umbria, a land rich in history, art, culture, and spirituality. Luisa Spagnoli, Marchioness Elena Guglielmi, Maria Vittoria Semolesti, Saint Clare of Assisi, and Saint Rita of Cascia… Women symbols of entrepreneurial spirit, faith and devotion, and still universal values of strength, courage, and independence, which continue to inspire women and men all over the world.

Luisa Spagnoli
A name that immediately evokes images of refined fashion and chocolaty delights. However, her legacy goes far beyond catwalks and delicacies. After the devastations of World War II, Luisa Spagnoli became passionate about Angora rabbits, not only starting to collect them but also discovering a secret that would revolutionize the world of fashion: the art of combing, rather than shearing, these animals. A gentle gesture that allowed for a yarn of unprecedented softness, a fabric that caressed the skin like no other. And what about her delicious chocolates? The Bacio Perugina is a name known all over the world, but there’s another bar that bears her name, a creation some Perugians affectionately call “Carrarmato” (“Tank”), perhaps as a tribute to her tenacity and strength of spirit.

Saint Chiara of Assisi
Born in Assisi in 1194, Chiara Offreduccio degli Scifi, better known as Saint Clare, was a revolutionary figure of her time. A friend and follower of Saint Francis, Clare renounced her comfortable life to embrace a life of poverty and service. The founder of the Order of Poor Clares, she placed prayer and dedication to others at the center of her existence, becoming a model of inner strength and determination.

Saint Rita of Cascia
Saint Rita, born Margherita Lotti in Roccaporena, near Cascia, in 1381, is known all over the world as the saint of impossible cases. Her life was marked by great suffering and challenges, from her youth, when she was forced to marry against her will, to the death of her sons and her husband’s illness. Despite the adversities, Saint Rita found refuge in the Augustinian monastery of Cascia, where she lived until her death in 1457. Her tomb, located in the Sanctuary of Saint Rita of Cascia, attracts thousands of faithful and visitors every year, testifying to the power of hope and perseverance even in the most desperate situations.

Elena Guglielmi and Maria Vittoria Semolesti
At the beginning of the 20th century, Marchioness Elena Guglielmi brought the technique of Irish lace making to Isola Maggiore in Lake Trasimeno, inspired by the traditions born in Irish monasteries at the end of the 19th century, according to the ancient art of Venetian lace. Instead of being made with needle and bobbins, the peculiarity of this lace is created with a crochet hook using an extremely thin yarn. In 1963, the islander Maria Vittoria Semolesti restarted the activity by founding a cooperative of lace makers for the sale of Irish lace.

 

Photo credits by:
Cittàdelladomenica.it
NestlèItalia.it

The Legends of Saint Valentine

The story of Saint Valentine of Terni is shrouded in mystery and folklore, with various legends intertwining over the centuries.

Saint Valentine is revered as the patron saint of lovers, and his feast day on February 14th is celebrated worldwide. Valentine was a Christian bishop from Terni, who died as a martyr in Rome on February 14th, 273 AD. He was laid to rest in Terni, in the Basilica where his relics can still be found today.

One of the most famous legends tells that Emperor Claudius II in the 3rd century AD had issued a decree that prohibited the marriage of young men, believing that singles made better soldiers. However, Valentine disobeyed this decree and continued to perform secret weddings for young couples. When his disobedience was discovered, Valentine was arrested and brought before the Emperor. During his imprisonment, legend has it that Valentine healed the blindness of his jailer’s daughter and that, before his execution, he wrote her a farewell letter, signing it “From your Valentine.”

This story has helped to cement Saint Valentine’s association with romantic love. Another version of the Saint Valentine story suggests that he might have been martyred for aiding persecuted Christians during the reign of Claudius II. Yet another legend tells of Valentine witnessing two young lovers arguing and giving them a rose, urging them to hold it together as a way to reconcile, and then having doves fly around them, hence the term “lovebirds.” In any case, the figure of Saint Valentine quickly became a symbol of love and devotion, and his feast day became associated with romantic love over the centuries.

Carnival Recipes in Umbria

#COOK WITH UMBRIASI

We told you about Carnival, its origins and traditional Umbrian desserts.
Today here we bring you the recipes of the Carnival:
Prepare the apron, the work surface and ready to knead and then enjoy!

FRAPPE

Ingredients
500 g of 00 flour
3 eggs
Lemon peel to taste
1 teaspoon baking powder
250 g of butter
100 g of sugar
1 pinch of salt

For frying
1 liter of peanut oil

To decorate
Powdered sugar/honey or alkermes

Method
Create a fountain of flour on the work surface and arrange the baking powder in the centre, start mixing flour and baking powder, then always in the center add the eggs, the lemon peel (pay attention to the white part of the lemon which is more bitter) and the pinch of salt. Once the ingredients are mixed, add the butter at room temperature and the sugar. The dough will be ready when it is smooth, homogeneous and will come off easily from your hands. Let the dough rest for 30 minutes covered with cling film.
After 30 minutes, roll out the dough with a rolling pin until it forms a sheet that is not too thin. With the washer, cut the dough into rectangular strips with a small cut in the center where you pass one end of the frappa through the middle, simulating a bow.
Fry the frappe in hot oil for about 5 minutes. Once ready and cooled, decorate them with icing sugar, honey or alchermes as you like

CASTAGNOLE

Ingredients
230 g of 00 flour
2 eggs
½ sachet of baking powder
4 Tablespoons of sugar
1 small glass of liqueur (mistrà, sambuca)
50 ml of milk at room temperature
2 tablespoons of extra virgin olive oil
Lemon peel to taste
1 pinch of salt

To frying
Plenty of peanut oil

To decorate
Icing sugar/honey or alchermes and colored sugared almonds

Method
Break the eggs into a small bowl and mix with the sugar until you have a frothy and light consistency. The sugar must be well mixed. Add the sambuca, slowly add the milk and oil and finally the grated lemon peel (pay attention to the white part, as above!). Mix everything until all the ingredients are well blended. Then add the flour and baking powder until you get a batter-like consistency.Let the mixture rest covered for about 10-15 minutes.Pour the batter into hot oil (help yourself with a spoon to form balls) and turn them halfway through cooking. Once ready, decorate with alchermes honey sugar and colored sprinkles

N.B There are variations that also include filling them with cream, chocolate cream or cream!

STRUFOLI

Ingredients
400 g of flour
6 eggs
6 tablespoons of sugar
1 small glass of Mistrà or Sambuca
1 lemon peel and lemon juice
1 cup of milk
25 g of baking powder
6 teaspoons of extra virgin olive oil

To frying

2 liters of peanut oil

To decorate

Honey

Method

With a whisk, beat the egg yolks with the sugar until you obtain a frothy consistency. Whip the remaining egg whites until stiff and add them to the yolks and mix well. Add the lemon peels and slowly add the oil and milk.
Gradually add the flour, baking powder, lemon juice and liqueur. Knead until you get a smooth and homogeneous dough. Sprinkle it with oil and cover it with a cloth to let it rest for at least 2 hours.
Slide the balls of dough into the hot oil (again with the help of a spoon). To help the dough remain round, slowly rotate the pan (with the handles) in which you are frying the strufoli (be careful! )
Once cooled, sprinkle them with honey melted in a bain-marie.

CICERCHIATA UMBRA

Ingredients
300 g of 00 flour
30 g of butter
3 eggs
1/2 grated lemon peel
Alchermes to taste

To frying
2 liters of peanut oil

To decorate
400 g of honey
colorful candies
dried fruit like almonds cut into strips
100 g of candied fruit

Method
On a pastry board, mix the flour with the eggs, the lemon peel, the butter at room temperature and the liqueur until a homogeneous and smooth consistency is obtained. Create sausages from the dough from which to obtain the irregular balls cut with a knife and fry them in hot oil. Heat the butter and once melted, pour the fried balls and mix well. Then add the sugared almonds, candied fruit and almonds to taste.
Then cut into strips 150 gr. of peeled almond

 

CRESCIONDA SPOLETINA

Ingredients
50 g of 00 flour
70 g of sugar
4 eggs
500ml of milk
200 g of macaroons
50 ml of mistrà liqueur
100 g of dark chocolate
1 grated lemon peel

Method
With a whisk or mixer, blend the amaretti biscuits. Then proceed by beating the yolks with the sugar until you get a frothy consistency; then add the minced chocolate, the liqueur and the milk slowly. Finally, the amaretti biscuits and the flour little by little, together with the grated lemon. Whip the egg whites until stiff which will then be joined to the mixture from bottom to top. Grease and flour a baking tray (24 cm in diameter) and bake at 180° for 60 minutes.

Credit photo
UmbriaTourism
Forchettiere.it
Antonio Gravante
2Amiche in Cucina
Fonte Cesia
Kasanova

Carnival sweets in Umbria

The ancient Latin saying reads
“semel in anno licet insanire – once a year it is permissible to go crazy”

Carnival Origin
The common thread that binds Carnival, the mask or masquerade party par excellence, all over the world seems to be precisely the concept that is furthest from what the Romans called mos maiorum, good morals, morality.

But before we get to the Romans, let’s take a few steps back.
The origin of the Carnival dates back to 4000 years ago with the Egyptians and the rites in honor of Isis, the goddess of fertility.

With the Romans, the Carnival Festival coincided with the Lupercali, in honor of the God Luperco, symbol of Roman fertility. The period, for both Egyptians and Romans, is celebrated at the end of February.

Sacred and Profane
The Carnival, between banquets, parties and masks, thus becomes a sort of social “level”: a disguise that hides the status of belonging and allows everyone to set aside moral rigidity for a day.
With Christianity, Carnival from the Latin “carnem levare”, Shrove Tuesday becomes the last day to eat meat before abstaining from consuming it during the period of Lent but also the last opportunity to fill your belly with sweets rich in sugars!

Tipical sweety food in Umbria
Whether it’s Egyptian, Roman or Christian, the “reasons” of Carnival are disguise (masquerade) and the consumption of food, especially sweets!

Let’s see what are the typical ones in Umbria:

  • Frappe
    Strips of sweet puff pastry in the shape of a bow. Covered with alchermes sugar or honey, they can be either fried (as per the original recipe) or baked in the “lighter” variant. In any case, the result is a crunchy, sweet and tasty pastry.
  • Castagnòle
    The name derives from the memory of the small chestnuts with their rounded shape. The dough is composed of flour, eggs, sugar, yeast and an aromatic liqueur. Also these sweets, as per tradition, are fried paying particular attention to making them golden on the outside and cooked well inside, helping them to remain round during cooking by moving the pan in a rotating direction. Then covered with sugar, honey or alchermes.
  • Strufoli
    Traditional from Perugino, they resemble castagnole with the difference of having a softer texture and are, on the other hand, larger in size. They are then covered with sweet dripping honey.
  • Cicerchiata umbra
    From the name of the Umbrian Cicerchia, a rounded legume, the cicerchiata is a crown of sweet balls covered in honey.
  • Crescionda spoletina
    With this dessert we move to Spoleto with its Crescionda.
    Originally prepared with chicken broth, or lard, in fact also known as “grescia unta” for being particularly fat, sugar, cheese, chocolate and breadcrumbs were then added. Or the version prepared with apples and dried fruit. Today his recipe marries modernity using chocolate, milk and amaretti biscuits. It is also recognized as a Traditional Umbrian Agri-Food Product.

Credit photo
UmbriaTourism
Forchettiere.it
Antonio Gravante
2Amiche in Cucina

The Sanctuary of Merciful Love of Collevalenza

Umbria, with its picturesque hilly landscapes, medieval villages, and deep spiritual roots, is one of Italy’s gems. Among the numerous attractions this region has to offer, the Sanctuary of Collevalenza stands out as a place of devotion, hope, and reflection.

Located just a few kilometers from Todi, the Sanctuary of Collevalenza was founded at the behest of Mother Hope and built by the Spanish architect Julio Lafuente in 1951, with the intent of creating a place that represented and expressed God’s Mercy for all the faithful who had committed a sin and were seeking forgiveness and spiritual comfort.

An Enchanting Architecture
Beyond its spiritual significance, the Sanctuary also captivates visitors from an architectural standpoint: it has a circular plan with two large sacred halls, the crypt, and the upper church, which converge into a single architectural entity.

The Sanctuary creates a serene, welcoming, and bright atmosphere, thanks to a huge concave glass window.

Pilgrims visiting this sacred place are greeted with genuine smiles and a kindness typical of Umbrian hospitality. They can always confess, in the name of the same Mercy that the Sanctuary represents.

The Message of Water and the Famous Pools
Since March 1, 1979, the Water of the Sanctuary, coming from a nearby well, has been flowing into the pools (separated for men and women) and open to pilgrims or for the immersion of the sick, who could immerse themselves during the “Liturgy of the Waters” by the priests of the Sanctuary.

Currently, the “Liturgies of the Waters” are still active, while due to post-pandemic restrictions, immersions have been temporarily suspended, but at the same time, pilgrims who go to the Sanctuary and participate in the liturgy will be accompanied by the priest to the feet of the statue of Mary the Mediatrix to drink from the small fountains while reciting the prayer of the proper use of the Water and its spiritual meanings as “refreshment to the body and health to the soul and renewal of wonders for healings,” as always said by Mother Hope.

The Water of the Sanctuary is still considered a sign of Grace and an instrument of the Lord’s Mercy.

 

San Costanzo’s Torcolo

The typical sweet of the tradition to celebrate San Costanzo is, in fact, the Torcolo, behind which there are many legends and mysteries related to the Saint that still today make this sweet full of charm and history.

In fact, it is handed down that the torcolo is in the shape of a donut to remember the crown and flowers that were placed on the body of the Saint after the decapitation or even that the hole represents the severed head of the Saint and lastly that its donut shape refers to the crown paraded from the head of the Saint once he was beheaded. That’s why a dessert studded with colored candies, in memory of the precious stones of the color! The five cuts on the donut are, however, attributable to the access doors to the five districts of the historic center of Perugia: Porta San Pietro, Porta Sole, Porta Eburnea, Porta Susanna, and Porta Sant’Angelo.

The torcolo di San Costanzo, despite the great importance it holds during the feast of January 29, is a dessert that is now enjoyed in Umbria throughout the year!

Let’s see the Recipe:

Ingredients:
600 g of flour
330 g of warm water
170 g of sugar
85 g of extra virgin olive oil
1 egg
85 g of butter
25 g of brewer’s yeast
170 g of candied citron
170 g of sultana raisins
170 g of pine nuts
anise seeds to taste

Method:
Arrange the flour on a pastry board, or in a bowl, crumble the yeast in the center and begin to knead with the warm water, gradually collecting the flour from the edges. Once the dough is homogeneous and well blended, let it rest and rise for about 2 hours in a warm, dry place.

Once the leavening is complete, turn the dough over (it should double) onto the work surface, spreading it slightly with the palm of your hand and add the butter cut into small pieces (room temperature), the sugar and the oil. Once the ingredients are mixed, add the diced candied citron, the raisins, the pine nuts, anise to taste. Knead it until all the candied fruit and dried fruit are well blended, form the donut and put it in a buttered cake pan to let it rise for about 3 hours.

After the last leavening, brush the surface of the Torcolo with egg yolk and make 5 light cuts with the tip of the knife.

Bake in a preheated oven at 180° for about 45 minutes.

Recommended pairing: Vernaccia di Cannara or Umbrian Vinsanto.