It’s small, the only Italian region without a coastline or international border and covered in dense forest and hilly terrain. But Umbria, the ‘green heart’ of Italy, is home to more culinary treasures than many of its larger, more well-travelled neighbours.
The region, which borders Tuscany, Marche and Lazio, is divided into two provinces; Perugia in the north (which is also the name of the region’s capital city) and Terni in the south. There are mountains to the east but the majority of Umbria is made up of hills thanks to the Tiber Valley (Val Tiberina) and the Umbria Valley (Valle Umbra). Lake Trasimeno, in Perugia, is one of Italy’s largest lakes, and is surrounded by vineyards, olive groves and farmland thanks to the fertile soil. This combination of Apennine foothills, beautiful medieval hill towns and vast swathes of woodland make Umbria one of the most beautiful regions of central Italy.
Despite this, Umbria is still overshadowed by nearby Tuscany and Lazio when it comes to international attention. But there are a growing number of food-obsessed tourists visiting the region for its incredible cuisine. Towns and villages like Norcia, Orvieto, Montefalco and Trevi are renowned for producing some of Italy’s best foods, olive oils and wines, and they’re starting to attract intrepid foodies from far and wide.