There’s nothing quite like a fresh spring berry to add a punch of sweetness to any dish. With the bounty of fresh produce coming from the garden this time of year, we have a special fondness for salads in spring. For those of you who, like us, don’t always have the strongest sweet tooth we recommend turning these sweet, springtime delights into a tangy, savory salad for dessert. Salad? For Dessert? Trust us–once you try this rich, flavorful dish you’ll never think of salads (or strawberries) the same way again! As simple to make as it is delicious, this Italian take on a fruit salad is the perfect treat for breakfast, dessert, or your next cookout. Next time you visit Via Umbria, pick up some fresh organic strawberries and a bottle of our finest balsamic glaze so you can whip up this salad at home.
You will need:
1 pint fresh strawberries
1/2 red onion diced small
1 bunch basil (chiffonade)
Balsamic Glaze (try Antichi Colli)
Parmigiano Reggiano
How to make it:
Slice fresh strawberries and mix in diced onions. Drizzle with Balsamic Glaze and top with shaved parmigiana. You can plate it beautifully like we did, or just dig in and enjoy!
If you’ve been by the Via Umbria meat counter lately you may have noticed a steak called the teres major. Despite its strange sounding name (it is the scientific name for the muscle, one that humans also have), the teres major is actually steak familiar to most of us. Cut off of the chuck, the shoulder of the cow that is traditionally used for ground or stew meat, the teres major is a muscle that is rarely, if ever, used by the cow during its lifetime. This gives it a unique set of qualities when it’s time for the cook to take over. First and foremost, it is soft. This means that even after you cook it, even when you cook it well done, it is tender. Secondly, there is virtually no intramuscular fat. This is the type of fat that gives the ribeye its pronounced rich flavor, and it is the type of fat that is impossible to avoid eating (not that you really should want to). There is one other muscle that has these two qualities: the beef tenderloin, or as it is known on most steakhouse menus: the filet mignon.
The thing that both of these qualities have in common is: you can see or feel them when the steak is still raw. When you walk into butcher shops it may be overwhelming when you see steaks or cuts of pork that you have never heard of. Don’t be intimidated! Talk to your butcher, but you can also look for a few simple things:
1. Fat cap – This will help protect your meat, keeping it moist while cooking, but it can also catch aflame when grilling. I always advise removing the fat cap after cooking, if you don’t want to eat it. That being said, I also think it looks great on a plate.
2. Visible grain – You’ve probably heard the expression “slice against the grain,” and that’s 100% true. That being said, there are several steaks with visible grain running perpendicular to the length of the steak. These are your hanger steaks, skirt steaks, bavette (flap meat) steaks, et cetera. In Italy these are the steaks called tagliata di mazo, sliced beef steak. In the New World, the skirt and the bavette are the most common cuts used in fajitas.
3. Intramuscular Fat – These small flecks of white within the meat are what give the ribeye its prowess as a steak. Unlike the fat cap, this is a fat that cannot be removed. But why would you? This is a fat that adds a richness of flavor that makes the steak versatile. It can be sliced thick and eaten as a steak, it can be ground, it can even be sliced think and served on a bread with some cheese whiz or provolone!
4. Pliability – This is the one that needs to be felt rather than seen. Both the tenderloin and the teres major are incredibly soft and flexible when raw. That is how you know they are incredibly tender.
So this isn’t a complete list by any stretch. There are so many different cuts of beef that can be used as steak or otherwise. It is, however, the four most important factors for me when judging how I will prepare the meat that I have purchased. It also helps you when you have a recipe that calls for a specific cut that you can’t locate (even though, if you call us in advance, we’ll have it for you!). There is always a similar enough cut of meat that you can use. Just don’t be afraid to ask!
Umbrian history is long and steeped in history and culture. The region of Umbria is crossed by two valleys: the Umbrian valley from Perugia to Spoleto, and the Tiber Valley, from Citta di Castello to the border with Lazio. Travel expert Marco Palermi tells us about his favorite places to visit.
There are many hills and historical towns in this area, such as Perugia, Assisi, Norcia, Gubbio, Spoleto, Todi, Orvieto, Castiglione del Lago and many other small cities. To simply wander through these beautiful hill towns will immerse you in their extraordinary history (from Etruscan to Roman, to Napoleonic), but there are a few places of note that are my favorites:
• The wall around Spoleto – A great example of classic, ancient Umbrian design and style
• Ipogeo dei Volumni – An Etruscan archaeological site near Perugia with crypts, tombs and sculpted marble sarcophagi
• Carsulae – An wonderful old Roman town on the way to Terni, and one of the most impressive archaeological ruins in Italy. It was even once used as a quarry for building materials transported to cities like Spoleto!
• Trasimeno Lake – Roman history buffs will love to explore the battleground for the biggest Roman defense in response to Hannibal’s invasion from Carthage.
This only scratches the surface of the rich history Umbria has to offer, and during your travels to Umbria, you will most definitely find your own favorite corner of Umbria that will offer you a look into the past, as you stand in the present.
Yes, you read that right. Via Umbria is thrilled to report that we’re starting our own Cheese of the Month Club! Here’s the deal: every month, members will be able to pick up half a pound of one of our beautiful cheeses, selected by me, your friendly neighborhood cheesemonger! The cheeses will vary based on season and what is tasting particularly delicious at the moment. We’ll kick off every new month with a tasting event–an evening at the store when you can pick up your new cheese, taste it, learn about how to pair it with beverages and condiments, and ask any questions you may have. It’s a great way to expand your cheesy horizons and try something new and exciting!
Since we’re an Italian store, we decided to kick off this exciting new venture with Parmigiano-Reggiano, the “King of Cheeses.” A classic for a reason, this delicious giant is renowned the world over for its nutty, sour, fruity character. Not to be confused with generic, dusty “Parmesan”, real Parmigiano-Reggiano is, by Italian law, only produced in a handful of provinces in Italy: Parma, Reggio Emilia, Modena, and Mantua.
Made with partially skimmed raw cow’s milk, the Parmigiano-Reggiano curds are initially packed into 100lb wheels and loaded into stainless steel molds so that they can take on their wheel shape. (Fun fact: the whey that’s siphoned off from the curds during this step is traditionally fed to pigs used for Prosciutto di Parma.) After a few days, the molds are removed and the name “PARMIGIANO-REGGIANO” along with the the plant’s number and the date are printed onto the outside of the cheese. This is an easy way to spot a real wheel of Parmigiano-Reggiano–only the real thing will have its name emblazoned on the outside of the wheel. After spending a few weeks in a brine bath to absorb salt, the cheese is then allowed to age for a minimum of 12 months, and a maximum of 36. After being checked for quality and passing inspection, these cheeses make their way to cheese fans around the world.
People have been enjoying Parmigiano-Reggiano since at least the 13th century, and with good reason–it is one of the most versatile cheeses on the planet. It can be grated over pastas, shaved over salads, stirred into soups or risottos, or just cut into chunks and eaten as is. While most people think of this as a rock hard cheese, when it’s first opened and unoxidized, the interior of the wheel, or “heart”, is very soft and full of moisture. It’s only after being exposed to air that the cheese dehydrates and becomes drier and less flavorful. It’s for this reason that we always recommend buying a large chunk of Parmigiano-Reggiano as opposed to pre-grated or sliced–the less surface area that’s exposed to air, the more moisture your cheese will retain and the less flavor you will lose.
You’ll have a chance to taste the heart of the Parmigiano-Reggiano when we open our newest wheel at our kick-off Cheese of the Month Club event on Wednesday, June 1st. We’ll taste, talk, drink, and generally get to know all about our inaugural cheese. You can find more information about the Cheese of the Month Club here. Can’t wait to see everyone there!
I have always felt that there is something very smooth and sophisticated about having a drink and taking a moment to unwind and catch up on a days worth of activity. While Cocktail Hour was never part of my family’s routine growing up I have always been a fan of the three martini lunch and the idea of indulging in a cocktail before dinner, and it will come as no surprise to anyone who knows me or my children that one of my favorite parenting books has always been “The Three Martini Playdate.” Christie Mellor is a genius when she points out that “lemonade provides refreshment for those too young to appreciate distilled spirits, and the simple addition of a fine vodka creates an easily made and remarkably tasty beverage for an exhausted and grateful grown-up.”
Today, I drive waiters and waitresses (and occasionally those same children) crazy as I insist we sit and wait for our drinks before ordering our meals. ‘No–I’m definitely not ready to order yet. I want to have a drink well in hand before my dinner starts to arrive.’ By design, cocktails are meant to be lingered over, to be enjoyed and so what better time is there than Cocktail Hour to sit back, relax, and reflect on the day.
I know what you’re thinking–how does one so easily transition from a quiet dreamer to a cocktail savant? It wasn’t easy. As newlyweds in the ‘80’s, cocktails weren’t as popular with our generation, and Bill and I were just learning to enjoy wines by the bottle instead of the box; most of the cocktails we had enjoyed had been purple and served from a large garbage can stirred with a paddle. Imagine my shock and delight when he came home from work one day with a brown bag. “What’s that?” I innocently asked. “Whiskey and Vermouth–tonight we start learning how to drink Manhattans.” And so the journey began. I hate to brag, but I think over the last 30 years we have perfected the art.
To those who are foolish enough to follow my personal Facebook page, I am notorious for my sunset cocktail photos on the beach. While it may be possible to enjoy a sunset without a drink in hand I’m not sure I ever want to experience it. When on vacation, it has become a daily game for Bill and me to find the perfect daily cocktail–something that is capable of capturing both the spirit of the day and the gorgeous backdrop of the setting sun.
About 5 years ago travelling throughout Northern Italy–specifically Venice, Bossano di Grappa and Trieste–we started noticing everyone drinking a beautiful orange drink. Even as a self proclaimed Cocktail Aficionado, the olive in the bottom confused me–I couldn’t for the life of me figure out what orange liquor could be paired with an olive. I took one for the team, and so began our introduction to the Aperol Spritz: the 3-2-1 of drinks. 3 parts prosecco, 2 parts Aperol and 1 part sparking water, served over ice with a bitter green olive. Now seen throughout Italy–more typically with an orange slice than the olive–you will find Aperol Spritz served winter, summer, spring and fall. It’s the perfect drink for any season and every occasion–not too light and certainly not to intense. A very drinkable cocktail any time of day.
And cocktails are back. Small craft distilleries are springing up around the city, around the country and around the world. And this time the focus is on creating the perfect sip with fresh squeezed juices and herbs, tonics without high fructose corn syrup. Creating sprits with different approaches and different flavors. Now more than ever is the time to experiment with cocktails.
At Via Umbria our commitment is to: All things Italian. All things artisanal. All things local. Our cocktail program is a perfect reflection of the three. Come rediscover the art of cocktail hour with us. Join us daily for Spritz O’Clock (5-7pm in our Cafe) and spend Saturdays discovering your new favorite cocktail or glass of wine. Pair that with our new menu of Spritz O’Clock Snacks and street foods and it’s the perfect way to relax, unwind, and enjoy an hour or two.
For us, Via Umbria is not just a store, it’s our story and we want you to be a part of it. Come on in and Discover Spritz O’clock with us. Savor a drink or two with us. Share the news with friends and family.
It’s impossible to describe all of the quirks and traditions of a culture in one blog post, the best way to learn about it is to experience it! Traveling in Umbria is such a unique experience, especially if you leave your tourist mindset behind. However, if you’ve never experienced it (or if you’re about to go for the first time!), here’s what Marco has to say about Umbria in a nutshell:
Umbria is a landlocked part of Italy, and because of that, the relationship to the land is strong and lasting. There is a lot of heritage in this region, and the respect for all parts of the natural world is an important thread that binds this area.
Of course the food and wine is excellent, but there is something to be said about the history of Umbria, and its close ties to St. Francis, who is not only important to Umbrian culture, but to the whole of Italy, as its patron saint.
When people think about St. Francis, they think about peace and kindness, and that is what you will find in Umbria. Not just the absence of war and fighting, but the pursuit of harmony with others and with nature. It is this feeling that underwrites and upholds most Umbrian people, and truly influence the culture. Pax et bonum! We say, as the Franciscan order’s motto, Peace and Salvation!
When we opened our doors on a cold and rainy November morning, we made a promise to ourselves to use fresh, seasonal, local produce in our café, on our dinner menus and to sell in our market. And though I love a good root vegetable – beets, turnips, radishes, winter squashes and potatoes – no one was happier than me to see the weather turn from winter to spring, bringing with it a new produce season.
Krim tomatoes look different, but did you know they always place high in tomato taste trials?
First came the mushrooms, and not just the usual cremini and portabello but beech mushrooms, oyster mushrooms and maitake mushrooms as well! Hot on their heels came the rest of the goodies. I have never been so excited to see rhubarb, spring garlic, and, at long last, tomatoes and strawberries. Hallelujah, now the fun begins! For starters, we will be eating everything straight up raw, or maybe with a drizzle of olive oil and a pinch of salt. We will also be experimenting with the produce – cooking with them, adding them to pasta and soups, making desserts and pastries – seeing how to best capture their natural flavors to enhance our favorite dishes.
Stop by and enjoy the bounty at Via Umbria! Take our produce home to prepare in your kitchen, or if you’re not up to cooking, you can enjoy them in our café or at a dinner event. If you see something unfamiliar that you don’t know how to cook – ask! We are ready to help.
Via Umbria gets deliveries from Tuscarora Farms every Tuesday and Friday. Come early and come often because now every day is Farmer’s Market Day! Here are a few of my favorite ways to enjoy this week’s delicious haul:
These juicy red berries are a sure sign that a sunny summer is on its way.
STRAWBERRIES
My favorite way to eat them? Definitely just straight out of the carton (probably before I even make it home)! And of course, they’re fantastic on top of gelato, zabaglione or in a tiramisu with cream and prosecco. But strawberries aren’t just for dessert, try them tossed in a salad with wildfire lettuce, almonds and parmigiano. If you love trying new things, drizzle them lightly with aged balsamic. Sounds a bit weird, but tastes amazing!
ASPARAGUS
Asparagus tastes great on its own, but there are many ways to really ehance the flavor: roasted with hearty olive oil and sea salt, wrapped with guanciale and grilled, or roasted with rhubarb and toasted pistachios. You can combine it with pasta sauce, guanciale and fresh tomatoes served with homemade tagliatelle. And for a lighter dish, lightly steam the asparagus and serve in a baby lettuce salad with roasted chicken and sliced tomatoes.
The colors of Christmas, but the taste of spring! Who’s ready for fried green tomatoes?
TOMATOES
Sometimes simple is the best way to go! Tomatoes taste great sliced and served with a drizzle of Olio Verde and Sea Salt from Cervia. But if you want to experiment with flavors, try a traditional dish like Caprese salad with fresh Mozzarella from DiPalo’s (arrives fresh every Thursday!) and fresh basil from the farm. Tomatoes are also a primary ingredient in Bruschetta (everyone’s favorite!) – simply mix with olive oil, garlic, and a hint of pepperoncini. Another way to enjoy them is diced with red onions, Firefly Creamery’s Black and Blue Cheese and a drizzle of balsamic.
SPRING GARLIC
A culinary secret! Because spring garlic hasn’t yet fully developed, it has a milder flavor than regular garlic. Slice and use it in everything, either cooked or raw. Try it with aioli, stir fry, in a vinaigrette, tossed with handmade pasta and olive oil, and add it to salads.
RAMPS
Ramps, or wild leeks, have a sharp flavor that tastes like a combination of garlic and onion. You can use them any way that you would normally use leeks or onions. Try them grilled and served as a side drizzled with olive oil and sea salt, in scrambled eggs, a frittata, or simply toss them into a salad. If you aren’t ready for Ramp season to be over, pickle them and use them all year long!
Worried about garlic breath? The taste of spring garlic is a bit more mild!
RHUBARB
Everybody knows rhubarb! It’s quite tart, so the best way is to add a bit of sugar. It’s great in a crumble, crisp or buckle (whatever it’s know as to you) topped with a sweet dough or oatmeal and brown sugar and baked. And of course, rhubarb pie – with or without strawberries – is a classic! You can also cook it down with sugar to make a compote for a crostata, to serve over gelato or to spread on toast. Rhubarb is a great addition to savory dishes as well, it can be diced and cooked with wild greens served with freshly grilled Umbrian Sausages.
I’m always a bit timid about large scale food or drink events, they tend to turn to a nice series of lines to wait in. So, I was a bit unsure of what to expect when I went to Cochon555 the other day. A nominal competition anchoring a series of pork-centered events, Cochon555 brings in several chefs, each partnered with a local pig farmer to deliver three pork dishes, in order to raise funds and awareness about the importance of local farms and humanely raised livestock. Let me tell you, this quickly turned into one of the most delicious evenings I have had in a long time. From sausage tartare to coney-style hot dogs, spring rolls to sliders; it never ceases to amaze me how much one can do with pork. If the only thing that you think of when you think of eating pork is overcooked grilled pork chop served alongside something sweet, you don’t know what you’re missing out on. Which brings me to something else that I noticed there: all of these doctored up little pork things were just variations of simple things that any home cook could do. From a slow cooked pork shoulder to reforming a sausage into the shape of a burger: don’t be intimidated by cooking pork. It can end up being the most forgiving and rewarding meat to cook.
The centerpiece of the event, however, was a “pop-up” butcher shop that followed a demonstration. The master butcher, who later told me how happy he was to see butchery reemerging after so many years as a dying art, and a chef broke down a small pig in under thirty minutes. It was a sight to behold. I’ve experienced it before, but participating in or observing this process never ceases to be a humbling experience. You are watching a transformation: from an animal into recognizable food. Food that you could have picked up at the grocery store. The respect gained from just a little bit of knowledge of this process goes a long way, I think. First of all, you begin to pay more attention to where your meat comes from, how it was treated, and what it ate. Second of all, you make sure you buy the right cut for what you’d want to make.
That’s where I come in! Come by the butcher shop with some ideas and we can work together to make sure you have exactly what you need. I can receive special orders and work with you to make sure you get precisely what you want, or whatever your recipe calls for. It is amazing how easy cooking can be when you are using the right ingredients. And we can get you the right ingredients!
Its’ Umbria – Drink Up! Traveling in Italy the wine flows as easily as water at some tables. And although Italian wines from all regions have an established reputation, we’re pretty partial to those that come from Umbria. And it’s hard not to be. Once you’ve traveled there and toured some of the vineyards, you’d be loyal to them as well! Here’s what Marco Palermi had to say when we asked him about what to taste in Umbria:
Ah! The wine and beer! Umbria is unique for its small family-run farms, and extensive biodynamic and organic wineries. There are many areas for wine production in Umbria, including Orvieto, Montefaclo Torniamo and Assisi, just to name a few.
The most grown type of grape is the Sangiovese, and Umbria is the center of production for this type. The Trebbiano and Grechetto grapes make delicious white wines, but when talking about wine in Umbria, one cannot miss the Sagrantino from Montefalco. This jewel in the crown of Umbria is the most delicious and prized wine in Umbria, and will change how you view red wine!
Bill and Suzy, your hosts at our vacation rental house, are both wine lovers and wine aficionados. Not only will they make sure you get to sample the full range that Umbria has to offer, but they are a wealth of information, and can answer any questions you may have about the wines – including how best to drink them!
But wine isn’t the only thing to indulge on in Umbria. Umbrian beers have grown in popularity recently, drawing from the monastic traditions of brewing that were popular in Umbrian history. San Biagio beer was one of the first breweries I’d heard of and tried, and they are definitely worth a taste. Lots of breweries thrive near Colifiorito, which is famous for its pure water springs, that enhance the taste and production of beers in the area.
In fact, actual Benedictine Monks brew beer up in the monastery in Norcia, and it is possible to buy that beer all year long, or plan a trip around August 15th, when they open the monastery to the public. Now if Norcia is too far away for authentic monk beer, definitely make a stop at Casa Norcia in Santa Maria Degli Angeli in via de Gasperi and try some a little closer to the villa. Other great breweries to try are: Birra Perugia, Khan beer, Birra Dell’Eremo (a close stop between Mt. Subasio and the villa), and Flea Beer.
The popularity of beer in Umbria has definitely gone up recently, and with good reason, the beers are truly delicious, and excellent paired with a slice of pizza or a torta al testo!
