It is the region positioned in the heart of the peninsula with a limited area and without an opening onto the sea; the territory is mainly hilly and mountainous, dotted with sweet hills, with towns and settlements rich in history and traditions.
The region is crossed by the River Tiber and the minor ones of Chiascio, Topino and Clitumno, whose Sources are a great attraction for lovers of nature. The calm atmosphere of the lakes and the rich vegetation inspired the poet Giosuè Carducci, who wrote the ode “Alle Fonti del Clitunno” here. But the most important waters which are found in this area are: the Lake Trasimeno with its three islands, “Polvese”, “la Maggiore” and “la Minore” and the lake of Piediluco, whose flow and ebb of its waters are used for giving power to the industries of Terni. Near this city, the river Velino has been deviated towards Marmore where it flows into the river Nera forming the Cascata delle Marmore.
The via Flaminia is proof of the Roman domination as well as numerous ruins but also traces of the land reclamation works made to dry out some marshy land which continued all throughout the Middle Ages.
In those times the cities which grew where Perugia, regional capital, Foligno, Città di Castello, Orvieto, Spoleto, Gubbio, Assisi, but also the smaller ones of Spello, Bevagna, Montefalco, Trevi, Norcia, Todi, Città della Pieve: each has preserved its own urban plan, buildings, religious constructions and works of art of great charm.
The region is divided between the provinces of Perugia and Terni, a modern town which has had an industrial origin, with large factories which exploit hydro energy.
Umbria is considered a mystic region where important religious figures have lived such as St Benedict from Norcia, St. Francis of Assisi, St Chiara and Jacopone da Todi.
Important wines are produced in this region: amongst the most important ones there is the Sagrantino di Montefalco, the Torgiano rosso and the Orvieto. Some of the typical dishes come from farming traditions: “le cariole” (tagliatelle), “l’impastoiata” (made from polenta and beans), spaghetti with truffles, “cardi al grifo” (fried and mixed with veal and chicken livers), “carpa del Trasimeno in porchetta” (seasoned with ham fat, garlic, wild fennel, salt and pepper) and grilled mushrooms.