In short, an integral and coherent ‘ecological’ lifestyle – which is not limited to the commercial fact but goes beyond, being first and foremost an ethical condition. Alessio and Michela embody the enthusiasm and spontaneity of this new perspective.
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In the mind of every bride or in the imagination of every couple who intends to announce and seal its (hopefully) eternal union, there is a unique marriage, unrepeatable and never equal to others.
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Among the novelties, the scientific color reconstruction of the first documented work of Raphael, the Coronation of Saint Nicholas of Tolentino, edited by Francesco Paolo Di Teodoro and Filippo Camerota, visible in the exhibition through a digital installation produced by the Museo Galileo in Florence, and the scientific account of the important restoration work, by the Central Restoration Institute (ICR), the banner of the Brotherhood of SS. Trinità, the only mobile work of the artist left in Umbria, now located at the Municipal Art Gallery of Città di Castello in the same room of the “Martirio di San Sebastiano’, by Luca Signorelli, one of the most studied artists by Raffaello in his youth. The restoration has allowed to fill some of the gaps present in the work and left ‘exposed’ in the previous intervention of 2006, always edited by the ICR.
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In a recent edition of Valley Life (n. 163, spring 2021) we had already told the passionate historical-documentary research of Umberto Pippolini on Francesco di Bernardone, better known as “Saint Francis of Assisi”. The exciting research of Umberto – esteemed professional and inexhaustible creative – ended with the release of the text, already available in the bookstore: “Il Mio San Francesco di Assisi – Alla ricerca della sua unica e vera immagine”.
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The frescoes of the fifteenth century coexist with an older layer dating back to at least two centuries before, which have a clearly templar nature”. They are part of the original decorative apparatus of this, which could have been a church but also a temple, since the motifs refer to the stone of the temple in Jerusalem.
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The history of this restaurant is intertwined with that of Città di Castello, as far back as 1910, in which it opened its doors as a refreshment point for the locals. In 1930 it will be transformed into Osteria da Primo, until the moment of the magical meeting with the spouses Antonio and Lea. It is there, in 1986, that the Trattoria la Lea begins its new course, carried out with professionalism and much commitment by Lea’s sons, Cristiano and Marco.
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MeltinaRecords (MR) is one of the places where music becomes a profession as well as a dream come true. Even MeltinaRecords, before being an independent record label, a recording and mastering studio that was born in Città di Castello (PG) with the intent to give space to emerging artists, was a dream to pursue. Born in 1976 Alessandro Cecconi, founder and artistic director of Meltina Records, started his way from music and for music he did all the work possible but in 1998 he manages to open his recording studio, which in 2010 becomes a record label, Edizioni Menichella.
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An exceptional showcase to celebrate all types of truffles, because in this area, the microclimate offers a truffle for every season. And in autumn the trifola is the king of the forest. “The four seasons of truffles” is not by chance the slogan, chosen already by some editions, for the event that will also propose markets, salons, tastings, workshops of taste, cooking shows.
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The Valle Museo [Valley of the Musems] comes closer. What is meant by this expression? Is it said that it was coined a few good decades ago by the Castello gallery owner Luigi Amedei and then became an effective (if abused) synthesis for interregional tourism and cultural policies between Città di Castello and Sansepolcro.
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The restaurant is open every day and always offers an à la carte menu. The chef provides classic Umbrian cuisine using only the best fresh seasonal products, carefully selected and of the highest quality. Each dish is beautifully prepared and designed to bring out local aromas and flavours – brilliantly accompanied by an impressive wine list, drawn up by professional sommeliers.
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