Come to the Residence and enjoy the green heart of Italy, mixing the natural and architectural beauties of Umbria with fine food and wine.
The six comfortable apartments, one of which is equipped for use by the handicapped, are named Fabiola, Chiara, Elena, Anna, Luisa and Giulia, after the women of the household, from grandmother down to the youngest granddaughter.
Guests can relax and lunch/dine in our wonderful living/dining room, with its large fireplace, wood-fired oven, small library (containing thrillers, novels, books on cooking and the history of Umbria) and two delightful roof terraces. Here you can taste delicious local recipes or take part in food education or cooking courses.
The residence also boasts spacious arches, private parking and a fountain in the garden. All the apartments have air conditioning and internet access.
FOOD & WINE
A food emporium run by the Adreani family since 1915 is open to our guests, offering high quality cured meats and cheeses, together with a variety of prepared dishes including the following:
Torte al testo in all its traditional variants
Torte di Pasqua with cheese and Easter sweet cakes
Boconcello e Pan Nociato
Guinea-fowl and wood-pigeon salami
Rabbit wrapped in pork
Chicken liver paté
The best of local food and wine can be found here: cooked meats, salami, cheeses and wine.
WHAT TO DO
The Residence offers its guests discounted use of a nearby health centre and the opportunity to go horse-riding.
In spring you can enjoy the pranzetto dei pecorai, an open-air lunch of local cooking.
During the Carnival we prepare frittelle con il pancotto to top off the partying.
At Easter we cook the torte al formaggio and the biccicuta in the wood-fired oven. The tasting follows immediately.
May is the time for the Flower Festival.
June and July are harvest time, offering the opportunity to enjoy the traditions and countryside events linked to this event.
September and October are ideal for visiting local towns.
In autumn it’s time to prepare marmalade, apples, carrots and corbezzolo, which first needs to be picked from the local woods.
December features presepi viventi and traditional Christmas cooking: chick-pea and chestnut soup, prune and grape baccalà, sweet maccheroni, cappelletti, meat broth, parmeggiani di gobbi
In January cured meats are prepared and tasted. Notably sausages and liver sausages