The kitchen is an important part of the Umbrian culture and has strong ties with the landscape and architecture, this is why Umbria in Tour can offer a full range of culinary activities: wine, oil, cheese and honey tasting, together with private and group cooking lessons.


We'll help you discover the taste of Orvieto and Umbria region, with tastings of local products organized directly at the source. Wine, cheese, cured meats, seasonal produce, honey, truffles, jams, preserves and much more - presented to you by the traditional producers themselves!  

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In Umbria you also drink well! From a wine growing point of view the native region is rich in the variety of vines that are grown, not only from ancient times but also of the more recent valuations of the Grechetto, Verdello and Ciliegiolo varieties. Also precious is the Torgiano Rosso Riserva DOCG and acclaimed Montefalco Sagrantino DOCG. But of all, the Orvieto Classico is surely the most famous of white wines in Italy, then there is the superb dessert wine of the Sagrantino Passito wine, and the sweet, “wine of the saints”, the Orvieto Vin Santo, obtained from the pressings of the grapes after being left to wither, in a dry and well ventilated area for a couple of months. This latter is generally prepared in the months of December and January.

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Thanks to its specialization in Umbrian wines, from Super Umbrians to the less famous ones, we can satisfy also specific requests creating "tailor made" tours.

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Olive oil

Umbria is one of the major producers of olive oil. Orvieto has a long tradition of olive growing. Today's older generation can still remember when there were a few olive presses in the village and all of the inhabitants of the surrounding area would bring their olives to be pressed. At that time, without the help of machines, the olive harvest could last for several months, as it did during the time of the Romans. This was the main factor in the production of oil of varying quality.

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Today, the cultivation of the olive trees is still carried out in the traditional method, but the harvest and pressing of the olives is facilitated by modern equipment that nonetheless manages to preserve the quality of the olive oil.
We are proud to co coperate with some oil mills present in the territory, all in traditionally agricultural areas a few kilometers from Orvieto. Most of the structures are located in old farm houses - some of them dating to the first half of last Century - because they have been always used to produce oil.
All of them are still extracting the oil using the traditional systems that permit to obtain a pure and excelent top quality extra virgin olive oil  

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With us, you will learn the techniques how to taste the extra virgin olive oil:

Olfactory analysis
The olive oil is poured into a glass and brought to the optimal temperature for tasting, that is, 28° Centigrade. More typically, the glass of olive oil is warmed in the hands after which the glass is lifted to the nose and deeply inspired, the perceived aroma is quickly esteemed.

Visual analysis
The oil can have various shadings of colour that, due to the variety and degree of maturation of the olives, range from yellow to intense green. Viscosity, density and colour are the three characteristics to consider. Viscosity varies with age and the processes of filtration to which the oil olive has been subjected. The density of the olive oil depends very much on territory in which the olives are grown, while the varieties of colour are based on the type of olive and the period of harvesting. The density depends in great part on the origin: those from Tuscany and Umbria are comparable in density as a creamy green while others, for example from Liguria, are typically more liquefied.

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Craft Beer

For the past ten years, the Italian craft beer industry has grown and changed while remaining largely under the radar to most visitors. Today, more than ever, beer in Italy is a serious topic. With more than 500 breweries nationwide, thousands of labels on the market, and constantly changing trends, deciphering Italian craft beer culture is no easy feat (particularly considering that most joints still serve industrial lager!). For these reasons, I began offering private beer tastings

Although true that Umbria is famous for its wine traditions, Umbria in Tour wants the world to know that there is a burgeoning craft beer scene in Umbria! Orvieto & Spello are not escaping the trend. Our Craft Beer not so much for its beer,  is an excursion where I take you to some of my favorite locales to help further your understanding of this complicated world.


This small craft brewery’s story is a simple one, born from the passion for our territory and the makers’ creative spirit, and inspired by Umbria’s beautiful countryside.

The “Centrolitri” (100 liters) microbrewery is located just a few kilometers from Orvieto, in the Baschi hills. It takes its name from the small batch production of Maurizio, the Master Brewer, who started making beer as a weekend hobby. His handbuilt brewhouse produced just 50 liters on Saturday and 50 on Sunday, giving rise to the “Centrolitri” name.

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The concept of “territory” is Centolitri’s guiding philosophy. Maurizio wanted to infuse his beer with local products, like the Grechetto vine (the renowned Umbrian white grape) from which he created his “Clandestina” brew, and the very special “Granata” beer, made with pomegranate juice. His “Anima” brew was inspired by the notes of Umbria Jazz, Orvieto’s famous annual music festival. To date, Centrolitri is the only craft brewery in the area.

Passion and the continued drive to create unique products are Centrolitri’s calling cards, demonstrated by Master Brewer Maurizio steady collaboration with the Agricultural University of Perugia’s CERB (Centro Eccelenza Ricerca sulla Birra), which is one of Italy’s centers of excellence in the beer sector.

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Umbria is rich in many water resources and most brewers use pure spring water as a basis for their beer. In addition, the climate in this region provides the ideal conditions for cultivating the main ingredients such as malt, barley, hops and grains. But also less obvious products like strawberries, lentils, honey, figs and even truffles and chocolate (!) are delicious ingredients for a special flavoured beer.
Most Umbrian artisan beers are not filtered, not pasteurized and produced without chemical additives, which makes their flavours, aromas and even their colours particularly authentic. Every beer connoisseur knows that the bottle of special beers should not be poured completely; well, here in Umbria it’s more like a habit …

With many ideas in mind, three young friends decided a few years ago to start this adventure, experimenting, tasting, creating new season varieties of flavours...all good!!

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Honey is an alimentary product that the bees produce from the nectar of the flowers, arrange with own specific substances, store and leave to mature in make you. The bottinatrici bees store melata nectar to in the ingluvie and, reached in the stream bed, the nectar comes enriched from enzymes (above all of inverts) contents in the secreti of the salivary glands of the bees.Later on progressive dehydration endures.
When the percentage of water is come down 17-18 % and great part of the saccharose has been invert, the honey is ready for being store to the inside of the cells of the honeycomb with a layer of wax that the island from the external atmosphere.
In according to time the bee-keeper takes part who supplies to the collection of telaini honey cargos. At this point the honey comes extracted from makes by means of the centrifuge force.
It comes then leaked and stored in maturatori until when the lighter part as wax and propoli do not know them in surface so as to be able to extract the honey from the limpid bottom.

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All rights reserved - VAT IT016336330551
All rights reserved - VAT IT016336330551