Imposta di soggiorno: €1.50 to €6 per person per night, by comune
Each Umbrian comune sets its own tourist tax. Perugia charges roughly 1.50 to 3.50 euro per person per night by accommodation type, Assisi runs about 3 to 6 euro for a holiday let, and Orvieto about 2 to 2.50 euro. Many comuni cap the charge after the first few consecutive nights and exempt children under a set age. For a party of ten on a seven-night August stay in an Assisi-area let, the line can reach 200 to 300 euro. It is small against the headline but itemized on a compliant contract, and a villa that omits it where the comune levies it is letting informally. Confirm the comune and the current rate with the manager, as several Umbrian towns adjusted their tariffs for 2026.
IVA: 0% on a private let, 10% on a managed let (plus 22% on agency fees)
This is the line that splits the market, the same as everywhere in Italy. A villa let directly by its owner under the locazione breve regime carries no IVA; the owner is taxed on the income, often through the 21 percent cedolare secca on a single short-let property, which does not touch your invoice. A villa let through a professional agency or management company adds 10 percent IVA on the accommodation and 22 percent IVA on the agency's service or concierge fee. On a $38,000 managed headline the IVA line alone is near $3,800. Ask in writing which regime applies before you compare two quotes.
Staff: housekeeper and welcome dinner on most editorial-list villas
The standard Umbria luxury villa includes weekly or twice-weekly housekeeping, pool and garden maintenance, and on much of the editorial-list inventory a housekeeper or daytime cook who handles breakfast and a welcome dinner. The larger estates and borghi add a property manager on site. Many Umbrian estates are working farms producing their own oil and wine, and a welcome basket of the estate's oil, wine, and produce is common. Verify the staff bench and hours in writing, because the casali vary on inclusions.
Chef, cooking class, and truffle hunt: €280 to €650 per service, €80 to €200 per head
An independent evening chef runs 280 to 650 euro per service plus food at cost for ten, a hands-on Umbrian cooking class 80 to 180 euro per person, and a truffle hunt with a guide and dogs 80 to 200 euro per person, one of the signature Umbrian outings. Food cost lands at 45 to 110 euro per person depending on protein, the Norcia pork and salumi, the black truffle in season, the lentils of Castelluccio, the pecorino, and the wine. The strongest chefs come off the Perugia and Spoleto benches and book out four to eight weeks ahead for August.
Wine tastings: €35 to €130 per head, €900 to €1,800 for a guided day
A private tasting at a Montefalco Sagrantino or Orvieto Classico producer runs 35 to 130 euro per person, and a guided multi-cantina day with a driver runs 900 to 1,800 euro for the group. Umbria's reds, the Sagrantino di Montefalco above all, and the crisp Orvieto whites are the wine story, and a tasting day is the right way to cover them without anyone driving the hill roads after lunch. Book the appointments four to six weeks ahead in high season. Many estates can arrange a tasting at the house from their own or a partner producer's cellar.
Transfers: €350 to €550 from Rome, €120 to €250 from Perugia airport
Most groups fly into Rome Fiumicino (FCO), 150 to 200 km and two to two and a half hours by road, at 350 to 550 euro by private V-Class. Umbria's own Perugia San Francesco d'Assisi airport (PEG) is 15 to 40 minutes from the central estates, with limited regional flights, at 120 to 250 euro by car. Florence (FLR) is a similar distance from northern Umbria. There is no practical helicopter or rail option to the estates, so a private car or a self-drive is standard, and a car is needed for the week given the rural roads.
Gratuities: €80 to €180 per staff member per week
Umbria villa staff are paid through the owner or manager. A cash gratuity on departure of 80 to 180 euro per staff member per week is the practice at this tier. For a three-staff villa on a seven-night stay (housekeeper, cook, gardener), plan for 350 to 650 euro in cash gratuities. The chef, the cooking-class teacher, and the truffle guide are tipped separately at 10 to 15 percent, and the tasting hosts and the driver are tipped at the point of service.