Valle Umbra e Sibillini - Italy

A territory shaped by its history and its people

For thousands of years, the Valle Umbra and the Sibillini Mountains have witnessed the whole gamut of human presence. They’ve seen the labour of farmers and monks, the passing of shepherds and merchants, pilgrims and soldiers.

All of them have added a layer to the culture of the land which persists until today. People’s daily work, commitments and ideals have passed an exceptional historical, cultural and social inheritance on us. 

Products you can't taste anywhere else

The diversity of microclimates and landscapes in Valle Umbra, coupled with eco-friendly farming techniques, traditional and innovative processing methods, is at the basis of our many outstanding food products.

To name just a few:

• Sagrantino DOCG, a full-bodied, dark red wine, made from an ancient heirloom vintage grown in the area of Montefalco and Bevagna.
• Extra virgin olive oil, our “green gold” coming from the “olive belt” on the hillsides surrounding the Valle Umbra.
• Black truffles, picked in the wild of our oak woods and cultivated in experimental lots.
• Small mountain lentils of an heirloom variety, organically grown on the high plains of Castelluccio in the Sibillini National park.
• Spelt, an ancient variety of wheat going back to Roman times, grown on mountain valleys and open fields, especially on the karst plains around the Colfiorito Regional Park.
• Sweet and aged Pecorino cheese, often flavoured with truffle or herbs, produced with traditional techniques in the area around Norcia and throughout all of our mountain ranges.
• The Chianina cows, a historical local breed going back to Etruscan and Roman times, considered one of the best for beef production, raised on farms or free-range on mountain pastures.
• And the highlight of our mountains: Prosciutto, capocollo, salami and sausages! Cured meats are known throughout Italy as Norcinerie — that’s how renowned the area of Norcia is for these products. Over the centuries, the cool, dry mountain microclimate has proven ideal for maturing prosciutto, lonza and salami to perfection.