Trevi is a medieval hilltop town in the Spoleto valley of Umbria -- not to be confused with Rome's Trevi Fountain (which takes its name from the Latin trivium, a three-road junction, an entirely different etymology). The Umbrian Trevi (population 8,000, 50 km from Perugia, 8 km from Spoleto) sits at approximately 412 metres on an olive-tree-covered hillside above the Clitunno river -- the specific topographic position that gives Trevi its characteristic feature: the entire hillside below the medieval town is covered in Moraiolo, Frantoio, and Leccino olive trees, making Trevi the most intensely olive-cultivated hill in Umbria. The Sagra dell'Olio e della Bruschetta (the Oil and Bruschetta Festival, held in late October-early November during the harvest period) is the most important Italian olive oil event after the San Miniato truffle festival in terms of producer presence -- approximately 50 Umbrian DOP olive oil producers at the event, free tastings of the new oil (olio nuovo, the freshly pressed harvest), and the specific bruschetta experience (the traditional evaluation method for new oil: rubbed on grilled unsalted bread, the bruschetta focuses the palate on the oil character rather than the bread). Umbria guide
Plan my Italy trip →Region: Umbria, province of Perugia | Population: ~8,000 | Famous for: Umbrian DOP olive oil, Sagra dell'Olio e della Bruschetta (October-November) | Distance from Spoleto: 8 km | Distance from Perugia: 50 km | Altitude: 412 m (medieval centre at 425 m)
Trevi's specific claim to olive oil primacy within Umbria is topographic: the Spoleto valley below Trevi has the specific combination of altitude, slope angle, and micro-climate (the cold air drainage from the Sibillini mountains moderates the summer heat; the south-facing slopes retain winter warmth) that produces Umbrian olive oil of the highest polyphenol content and the most distinctively peppery, intensely green character. The three principal Umbrian olive varieties (Moraiolo -- peppery, high polyphenol, the dominant Trevi variety; Frantoio -- balanced, floral; Leccino -- milder, more golden) are all present in the Trevi hillside groves, with Moraiolo predominating. The Trevi DOP oil is part of the Umbria DOP umbrella designation; the specific Trevi production is often labelled with the DOP sub-zone 'Colli Martani' (the hills of Martani, the specific Spoleto valley ridge). The harvest: the Trevi olive harvest begins in mid-October and runs through November -- the specific Trevi tradition is late harvest (allowing the olives to approach full ripeness before picking) which gives the oil a balance of fruttato (fruit character) and the Moraiolo bitterness-pungency. During the October-November harvest period, the frantoio (oil mills) in and around Trevi are in full operation; several accept visitor groups for the specific experience of watching cold-press olive oil production.
The Sagra dell'Olio e della Bruschetta di Trevi (late October to early November, check treviinumbria.it for current dates) is held in the medieval centre of Trevi -- the Piazza della Repubblica and the surrounding streets fill with producer stalls, tasting tables, and the specific bruschetta stations where unsalted grilled Umbrian bread is rubbed with raw garlic and then drenched with the new oil. The bruschetta as olive oil evaluation tool: the traditional method for evaluating new olive oil is to taste it on simple grilled bread -- the bread provides a neutral carbohydrate base that allows the oil's specific character (the fruttato, the amaro/bitterness, the piccante/pungency) to be fully perceived without the interference of other flavours. The Trevi sagra has approximately 50 participating producers with oils from across the Umbrian DOP spectrum; for an olive oil enthusiast, this is the equivalent of a wine lover attending Vinitaly. The sagra also includes an olive oil sommelier competition (the Maestri d'Olio tasting competition), educational tasting workshops, and the specific Umbrian food stalls. Italian olive oil guide
Trevi in Umbria (province of Perugia, 8 km from Spoleto) is the olive oil capital of the Spoleto valley -- a medieval hilltop town surrounded by Moraiolo, Frantoio, and Leccino olive groves producing Umbria DOP Colli Martani extra virgin olive oil with the highest polyphenol content and the most distinctive peppery character in the region. The Sagra dell'Olio e della Bruschetta (late October-early November) is the most important Umbrian olive oil event, with approximately 50 DOP producers and the traditional bruschetta evaluation method for the new oil. Not to be confused with Rome's Trevi Fountain (different etymology).
Trevi is 8 km from Spoleto -- approximately 15 minutes by car via the SS3 Val Flaminia road (which runs through the Spoleto valley below the Trevi hill; the turn for Trevi village is clearly signposted). By train: Trevi has a Trenitalia station on the Foligno-Spoleto-Terni regional line (approximately 10 minutes from Spoleto; the station is at the valley floor, approximately 2 km from the medieval hilltop centre by steep road or taxi approximately EUR 8). From Perugia: 50 km, approximately 45 minutes by car via the E45 superstrada and Foligno exit. From Rome: 140 km, approximately 1h 30min via the A1 and E45.
The Clitunno (ancient Clitumnus) river flows through the valley floor immediately below Trevi -- a spring-fed river emerging from the limestone rock of the Spoleto valley at the famous Fonti del Clitunno (the Clitumnus Springs), 3 km north of Trevi. The Fonti del Clitunno were a famous classical beauty spot: Virgil, Pliny the Younger, and the emperor Caligula all documented the specific character of the place -- clear spring water emerging in multiple channels under weeping willows, the white oxen that grazed there used as the most prized sacrificial animals in Roman religion (their pure white colour was attributed to drinking the Clitumnus water). The Tempietto sul Clitunno (a 4th-5th century early Christian oratory adjacent to the springs, UNESCO 2011 as part of the Lombard designations) is the most architecturally significant early Christian building in Umbria.
Best Umbria DOP olive oil: the Colli Martani sub-zone (Trevi, Spoleto, Giano dell'Umbria) produces the most intensely characterful Umbrian oil -- high polyphenol, peppery, green fruttato, the specific Moraiolo variety dominance. Direct purchases at the Trevi sagra (late October-early November) give the best access to the new harvest at producer prices. Year-round: the Cooperativa Frantoio del Clitunno (producer cooperative, Trevi) and the Frantoio Pardi (Trevi, family producer, excellent Moraiolo) are the most consistently reviewed producers available for direct purchase at the frantoio shop. Price: genuine Umbria DOP Colli Martani, approximately EUR 15-22/500ml at producer versus EUR 25-35 in specialty food shops in Rome or Florence.
Trevi hilltop harvest + bruschetta sagra October + Fonti del Clitunno Roman springs + Spoleto medieval city + Norcia truffles -- the complete Spoleto valley circuit.
Plan my Umbria trip →The Fonti del Clitunno (Clitumnus Springs) are 3 km north of Trevi on the SS3 Flaminia road -- a group of spring-fed pools and channels emerging from the limestone rock at the floor of the Spoleto valley, with weeping willows and the specific clear-water transparency that made the site famous in antiquity. Virgil (Georgics III), Pliny the Younger, and the Emperor Caligula all documented the springs; the white oxen grazing in the spring meadow were the most prized sacrificial animals in Roman religion (their white colour attributed to the Clitumnus water). The Tempietto sul Clitunno (a small 4th-5th century early Christian oratory built adjacent to the springs) is UNESCO 2011 as part of the Lombard designation series -- the most perfect small early Christian building in Umbria, free access. The springs park itself has a small entry fee (approximately EUR 2); the Tempietto is free. Combined with Trevi, the Fonti make the most atmospheric 2-hour circuit in the Spoleto valley.
The Sagra dell'Olio e della Bruschetta di Trevi is held in the last week of October and/or first week of November each year (exact dates vary by year -- check the Comune di Trevi website at treviinumbria.it or the Umbria tourism calendar). The sagra coincides with the olive harvest period when the freshly pressed olio nuovo is available from the current year's harvest. Programme: producer stands with free oil tasting, bruschetta stations where the traditional evaluation method (grilled bread, raw garlic, new oil) can be practised with 30-50 different Umbrian DOP oils; olive oil sommelier demonstration; and a gala dinner with starred chefs using Trevi and Umbria DOP products. Access: by car from Spoleto (8 km, 15 minutes) or from Foligno (12 km, 20 minutes); the sagra is in the Trevi historic centre (parking in the lower town with shuttle to the hilltop).
Umbria DOP (Denominazione di Origine Protetta) olive oil covers the entire Umbrian production zone with five geographical sub-zones: Colli Martani (the Trevi, Spoleto, and Bettona zone -- the most intensely characterful Umbrian oil, Moraiolo dominant, high polyphenol); Colli Assisi-Spoleto (extending along the Subasio and Martani hills); Colli Amerini (the southern Umbria zone near Terni); Colli del Trasimeno (the lake zone, lighter and more delicate character); and Colli Orvietani (the western Umbria zone near Orvieto, Grechetto de Todi character). The Umbria DOP designation was established in 1998; the Colli Martani sub-zone is the most respected internationally for the intensity and quality of its Moraiolo-dominant oils. Annual Umbria DOP production: approximately 5-8 million litres in a normal harvest year (varies significantly with weather).
Spoleto is 8 km south of Trevi -- the most complete medieval city in Umbria after Assisi, with the specific combination of the Rocca Albornoziana (the Papal fortress, 1359-1363, the finest example of Central Italian military architecture; entry approximately EUR 8, with the extraordinary Sala delle Teste frescoes); the Cathedral of Santa Maria Assunta (12th-century Romanesque with the extraordinary Filippo Lippi fresco cycle in the apse -- Lippi died during the commission in 1469 and was buried in the Cathedral at Lorenzo de' Medici's request); and the Ponte delle Torri (the 13th-century medieval bridge, 230 metres long and 76 metres tall, spanning the gorge between the Rocca hill and the Monteluco forest -- one of the most dramatic medieval bridge structures in Italy). The Festival dei Due Mondi (Spoleto Festival, late June-July) is the most important Italian performing arts festival. Trevi + Spoleto + the Fonti del Clitunno is the perfect Spoleto valley circuit day from a Perugia or Assisi base.
The Umbrian olive harvest begins in mid-October (the early varieties, particularly Frantoio, can be harvested from October 15) and runs through November (Moraiolo and Leccino, the later-ripening varieties, are typically harvested late October to mid-November). The pressing (frangitura) happens immediately after harvest -- ideally within 24 hours for maximum quality, using the cold-press centrifuge method at under 27 degrees Celsius. The olio nuovo (new oil) is available from mid-October: bright green, intensely peppery, slightly bitter, with the maximum polyphenol content and the most vivid flavour of any point in the oil's annual cycle. The Trevi area frantoi (oil mills) receive visitors during the harvest period; calling ahead to the Frantoio del Clitunno or the Frantoio Pardi in Trevi to confirm visiting times is advisable. The specific experience: watching the harvest olives arrive at the frantoio, the grinding and pressing, and tasting the oil as it emerges from the centrifuge at body temperature is the most direct connection to the Italian food tradition available.
Norcia (60 km east of Trevi across the Sibillini mountains) is the black truffle capital of Umbria -- the Norcia black truffle (Tuber melanosporum, tartufo nero di Norcia) is harvested December-March and has a specific earthy-chocolate intensity different from the Tuscany white truffle tradition. The Norcia-Trevi circuit gives the two most distinctive Umbrian slow food products in a single valley crossing: Trevi for the new olive oil (October-November, Moraiolo DOP fruttato), Norcia for the black truffle and the Norcia norcino products (the cured meats -- salame, guanciale, prosciutto Norcia -- that gave the Italian pork butcher his generic name, norcino). The SS685 road crosses the Sibillini mountains from the Spoleto valley to the Norcia plateau; in October-November the crossing gives the Umbrian hill landscape at its most colourful (the chestnuts and beeches turn deep gold and amber on the mountain slopes).