Food & Drink

Comings & Goings, Culture, Events, Experience Italy, Food & Drink, Tastes of Italy

24th June 2015 by Via Umbria Leave a comment

Meet You at the Sagra della Porchetta

What could be more fun than a Fourth of July barbecue?

A Second of July Italian barbecue at Ristorante i Ricchi.

Celebrate Independence Day a little early this year as we partner with i Ricchi to host the Sagra della Porchetta – an outdoor Italian pork barbecue festival in their new outdoor piazza! We’ll be featuring a delectable menu of porchetta (see gallery below), i Ricchi’s housemade sausages, croxetti pasta with pesto alla genovese and a bruschetta bar.

Wash it all down with Italian craft beer from Birra Perugia, imported by and available exclusively at Via Umbria.

Meet special guest Alessandro Anfosso of Anfosso Italian Goods, who will be sampling his family’s artisanal olive oil, sauces and other delicacies from his native Liguria.

Tickets are $18 via Eventbrite.
Free valet parking

How to get more information:
Visit our FaceBook page
Email us at info@viaumbria.com
Call Suzy at 202-957-3811

Sagra della Porchetta
July 2 from 5pm-9pm
i Ricchi Restaurant
1220 19th Street, NW
Washington, DC
— Free valet parking —

Enjoy all the authentic Italian tastes! Read more

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What could be more fun than a Fourth of July barbecue? A Second of July Italian barbecue at Ristorante i Ricchi. Celebrate Independence Day ...

Dinner, Food & Drink, Recipes

18th June 2015 by Via Umbria Leave a comment

15 minute recipe: tagliatelle with mushrooms and sausage

Pasta is the perfect weeknight dish.

This week, we selected Marco Giacosa’s “Straw Hay” Pasta, to dish up, partly because of its charming name. And indeed, the pasta does look like hay…delicious hay.

//viaumbria.com/emporio/ceramics/patterns/ricco-deruta/ricco-deruta-pasta-bowl.html — Ricco Deruta Pasta Bowl

This tagliatelle is delicate, with a silky smooth texture and slight undertones of spinach that blend seamlessly into most sauces you could pair it with. This week, we chose to add sausage and mushroom slices from the farmer’s market. It only took us about 15 minutes to prepare, and enjoyed with the Plani Arche Montefalco Rosso, it was a successful weekday dinner!

Deruta Ceramic Pasta Bowl — Girasole Medium Serving Bowl

Process:

•· Heat pot of salted water to boil

•· Cut sausages into thin circular pieces and slice mushrooms

•· Place sausages in pan on medium-high heat and cook until browned

•· Remove sausage and add 1 tablespoon of olive oil into pan, add mushrooms and cook until browned

•· Once water is boiling, add Marco Giacosa’s “Straw Hay” Pasta, and cook for about 6 minutes (or until tender). Because of the high quality of the pasta, it will cook significantly faster than most grocery store brands, so keep your eye on the pot!

•· Strain pasta and mix in with tomato sauce or just high quality olive oil, as you prefer

•· Top with warm sausages and mushrooms, pour yourself a glass of Montefalco Rosso, and enjoy!

Gather all your materials over at Emporio, and then toss on the apron to make this delicious weeknight meal, from our table to yours.

–Via Umbria

___

For more recipes from Via Umbria and friends, visit our Pinterest page.

A twist to your casual pasta dish Read more

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Pasta is the perfect weeknight dish. This week, we selected Marco Giacosa’s “Straw Hay” Pasta, to dish up, partly because of its charming name. And indeed, ...

Dinner Parties, Entertain, Food & Drink, Recipes

12th June 2015 by Via Umbria Leave a comment

Hosting the Perfect Umbrian Barbecue

Barbecue season is upon us. We love the usual barbecue, with the classic American fixings. But halfway through June (after many a weekend spent around the grill) we begin to crave something a little different, something a bit more…Umbrian. Treat your guests to a barbecue with an Italian twist they are sure to remember by following this simple guide.

To begin…

Snacks: Pistachios and Olives

Wine Pairing: Brut

For those abstaining from alcohol: Refreshing Italian Soda

As people pour into a barbecue, it is important to pour some wine right from the start, to put people at ease and in the mood of an extended dinner. Italian soda is perfect for those who do not drink, and sets an equally exciting tone. We usually reach for the Scacciadiavoli Brut, as a small glass of something bubbly lifts the spirits. Pistachios and olives (our favorites are here) are a simple and easy choice for pre-meal noshing, as the grill gets fired up, and everyone arrives.

Next…

First Course: Antipasti Misti

Wine Pairing: Grechetto

The antipasti for a barbecue is so easy, and is something those guests wishing to contribute can easily bring. For the first course, as we wait for the grill, we eat an Italian blue cheese, grilled artichokes, and bruschetta. Quickly spreading some roasted tomato spread on toast is another lovely option.

The first course…

Primo – Pasta (salad)

Wine Pairing: Montefalco Rosso

It’s time to veer off from the boring pasta salad served at most barbecues and dish up something fresh and classically Italian. All we want right now are tomatoes, summertime tomatoes. We love Simone’s Fresh Fava Beans and Roasted Cherry Tomato pasta, which is quick, easy, and delicious. We used bucatini in his recipe, but orecchiette, gigli, and trottole are perfect options for an easy pasta salad that can be made beforehand or on the spot.

The main affair…

Secondo – the meat!

Wine Pairing: Sagrintino

Dish: Grilled Lamb, asparagus, and potatoes

For the main course, we get a little creative with grilled lamb, paired with the full tannic Sagrantino wine. This is a grilled meat that is worth remembering. The asparagus and potatoes (in lieu of potato salad) are always a hit.

As the night winds down, and the grillmaster/chef takes off his jacket, everyone is sure to be full and happy. Hosting a barbecue to remember doesn’t have to be stressful, as long as the wine is flowing, the food is fresh and Italian, and the company is robust. Explore Emporio before you have your next Italian BBQ, to gather the goods for a memorable evening.

— Via Umbria

All the tips and tricks Read more

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Barbecue season is upon us. We love the usual barbecue, with the classic American fixings. But halfway through June (after many a ...

Comings & Goings, Dinner, Dinner Parties, Entertain, Events, Food & Drink, Galleria, Recipes

20th May 2015 by Via Umbria Leave a comment

How To: Chef Simone Builds the Perfect Pizza

You know what makes everyone happy? PIZZA NIGHT.

The last time Simone hit the states we were lucky enough to have him make pizza for us. It was quite the experience.

Simone makes his own pizza dough, but if you feel like going the easy route you can always purchase from Whole Foods or Trader Joe’s. What really makes the difference is using imported 00 flour, specifically for pizza and pasta, when you roll your dough out. The light as air flour that lines the corners of your Neapolitan pizza? It’s 00.

After the dough has been perfectly flattened, Simone’s hands dip into the toppings, with input from the eaters, of course. Here are a few of Simone’s toppings:

organic tomato sauce

broccoli rabe

mushrooms

tomatoes

parmigiano

zucchini

brussels sprouts

red peppers

red onions

cured meats

ground beef

With all these options, there were a few standouts from the night. Simone gamely played along as we argued over who got to generate the ideas for the next pizza. Here are some we loved:

The Kelsey

Zucchini, olive oil, sea salt, rosemary, parmesan

Sprouting Pizza

Olive oil, brussels sprouts, mushrooms, shredded mozzarella

Rossa Rossa Rossa

Marinara sauce, red peppers, pepperoni, mozzarella

Each of Simone’s pizzas only took about five minutes in a wood burning pizza oven, but if you’re working with an oven, pop yours in for 7-12 minutes on 450 degrees.

Of course, we pair our pizza with Birra Perugia Classic IPA.

Wish you could get in on the fun? You can! Simone is returning in the spring for four nights of merriment. Here are your options:

Thursday, May 28th at 7:00 PM – Umbrian Food and Wine Tasting

On Thursday, there will be a wine tasting at the home of Sue Cimbricz, in Bethesda. The evening will feature the wines of Giampaolo Tabarrini, as presented by Bill Menard from Via Umbria. Simone will be preparing tasting pairs for the wonderful wine. You can get your tickets for $50, here. For any questions, and for payment over the phone, contact Suzy Menard at 202.333.3904 or suzy@viaumbria.com.

Saturday, May 30th 5:00 PM – PBS Dream of Italy series premiere

Via Umbria is rolling out the red carpet in our Galleria in Georgetown to celebrate the premiere of the travel series Dream of Italy on PBS. Join host Kathy McCabe and Via Umbria owners Suzy and Bill Menard at the store on Saturday, May 30th at 5 p.m.

Chef Simone will conduct a cooking demonstration of traditional Umbrian delicacies and of course there will be plenty to taste. To attend the Dream of Italy party, free of charge, RSVP to Elsa at elsa@viaumbria.com.

Private Dinners for 10 guests, Friday May 29 and Sunday, May 31

Simone is available to cook a private dinner in your home for you and up to ten guests. Friday, May 29 and Sunday May 31, you can host up to 10 guests for $1,250. Contact Suzy Menard at suzy@viaumbria.com for more details about this exciting opportunity.

Seated Dinner with Simone, Monday, June 1st at 7:00PM

You can book a seat at the Menard’s on June 1st where Simone will be working his magic for $125 a plate. This four course dinner, paired with his favorite Montefalco wines, is sure to he a hit. Tickets are available on Eventbrite.

And We Share His Secrets With You! Read more

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You know what makes everyone happy? PIZZA NIGHT. The last time Simone hit the states we were lucky enough to have him make ...

Dinner, Food & Drink, Recipes

18th May 2015 by Via Umbria Leave a comment

Bill’s Bucatini with Rabbit and Spring Vegetables

Here at Via Umbria, we really live and breathe our products, as we believe in the producers and farmers that make them. This means that our everyday choices are guided by the integrity of the products we sell; we really are rooted and knowledgeable about what we are selling and use and eat those products every day.

Last week, our very own Bill Menard whipped up some bucatini with rabbit, and sautéed spring peas, fava beans, and artichokes with mint. Made wearing the top line of chefware from Italy (quite stylish if we do say so ourselves) and plated on a Geribi handpainted ceramic, this meal is a seasonal Umbrian classic that he made with pride.

The Bucantini with rabbit recipe you can find the The Geometry of Pasta, but for the rest you’ll have to consult our Pinterest.

Buon appetito!

–Via Umbria

An Umbrian Classic Read more

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Here at Via Umbria, we really live and breathe our products, as we believe in the producers and farmers that make them. ...

Dinner, Dinner Parties, Entertain, Food & Drink, Recipes

14th May 2015 by Via Umbria Leave a comment

Recipe: Fennel Meatballs from Vickie Reh

Last week this time, we were sitting down to a four course meal to celebrate Liu Pambufetti of Scacciadiavoli Vineyards. As the heat of the day sifted off, we enjoyed typical Umbrian fare under the stars.

While the mood outside was lively, the feeling of relaxation and perfect conversation prevailed at the dinner table. But, as usual, in the kitchen it was a different story! The timing of the lamb was especially imperative, but with the assistance of our friend, chef, and sommelier Vickie Reh, we were able to pull off the dinner without a hitch.

After the last drops of the passito were had, and the guests wandered home, content and with full bellies, we sat down around the fire pit.

Vickie reminisced about sitting outside in the summer to celebrate Suzy’s birthday, which she also helped cook for. We were able to track down the recipe for the classic fennel meatballs she made for the occasion, which we are sharing with you here!

The third course: lamb, roasted potatoes and asparagus, paired with Scacciadiavoli Sagrantino 2006. The women who helped plan and execute the event!

Do these photos make you drool? We have plenty of opportunities for you to experience the food and wine of Umbria. Check out our upcoming events to find something for every price point.

Ci Vediamo!

— Via Umbria

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Last week this time, we were sitting down to a four course meal to celebrate Liu Pambufetti of Scacciadiavoli Vineyards. As the ...

Food & Drink, Wine

6th May 2015 by Via Umbria Leave a comment

Wine Wednesday – Scacciadiavoli Vineyard

Founded in 1884, Cantina Scacciadiavoli, literally meaning “cast out the devils,” takes its name from a 10th century exorcist who lived in the small village bordering the vineyard. He was known to use the wines while performing his exorcist ritual of ridding poor souls of demons.
Today, we feel that taking one sip of this heavenly wine will cast out the devils of your day and ease you into la dolce vita.
Now the oldest winery in the Montefalco appellation, Scacciadiavoli is currently run by Lacopo, Amilcare, Liu, Romeo and Fiammetta Pambufetti. They are the fourth generation, committing their time and energies to the great art of winemaking and to carrying on the name of the family estate. Two years ago, Bill wrote about a visit to the vineyard, and meeting Liu.

“As the [tour] group later agrees, a visit to the Scacciadiavoli winery is well worth the “sacrifice” they made to go. There, not only were we treated to the company of two beautiful hosts – Liu Pambufetti, the daughter of the winery’s owner who has spent two years studying winemaking in France and her new assistant who, on her first day on the job, has been tasked with managing tours of the family’s winery – but we are treated to a fascinating tour of this most interesting winery. Oh, and by the way, we get to taste their wines.

And what an interesting place it is. One of, if not the oldest winery in Umbria, the architecture alone at Scacciadiavoli makes the visit worthwhile – the intentional layout of the levels of the winery to utilize gravity to do much of the work of pressing, vinifying and storing wine, the pitched floors to channel spilled wine and the enormous vats for storing and aging wine. And then getting an opportunity to taste the family’s wines, which include the region’s only sparkling wines made from the local sagrantino grape and using the French methode champagnoise (one of the fringe benefits of having studied winemaking in France, no doubt). Now that’s a “sacrifice” you can make, late in the afternoon after having just eaten and tasted wine.”

Here is a small vision of our return visit to the vineyard during Vinopalooza 2015!

And tomorrow we will be tasting all four of the Scacciadiavoli wines. Please join us from 6:00-7:30 PM here in Georgetown! RSVP here.

Four generations in the art of winemaking Read more

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https://vimeo.com/127069230 Founded in 1884, Cantina Scacciadiavoli, literally meaning "cast out the devils," takes its name from a 10th century exorcist who lived in the ...

Dinner, Dinner Parties, Entertain, Food & Drink, On the Table, Recipes

6th May 2015 by Via Umbria Leave a comment

Simone’s Spring Bucatini

Our dear friend and chef Simone gave us his recipe for the perfect spring pasta, which we paired with the Montefalco Rosso from Scacciadiavoli last Thursday night. We needed a simple yet impressive dish to serve for a party of 30, and this pasta was perfetto. Fava beans are in season, both in Umbria and the US, and serve as the protein for this vegetarian dish, which can easily be altered to be vegan and/or gluten-free for guests with dietary restrictions. Ready in under 30 minutes and packed with the vibrant flavors of spring, it was a huge hit.

Ingredients:

1 package all-natural Bucatini
1 bunch green onions
1 pint cherry tomatoes
1 cup fava beans peeled
aged pecorino cheese
olive oil

Toss cherry tomatoes with olive oil and salt and put on a foil lined baking sheet. Bake at 400 degrees for 15-20 minutes until tomatoes are soft and lightly browned. Peel fava beans (both layers) and steam just until soft and still bright green. Remove from heat immediately.

Boil pasta until al dente and drain. Mix pasta and tomatoes in a large pasta bowl adding olive oil as necessary. Toss in fava beans and green onions. Season with salt and pepper to taste (you can add a pinch of chili pepper if you like). Top with grated pecorino and serve!

_________

Our dear friend and chef Simone will be returning to Washington DC for a few days at the end of May.

He has two evenings still available for private dinners in your home Friday, May 29 or Sunday May 31, where you can host up to 10 guests for $1,250. Or, you can book a seat at the table at the Menard’s where Simone will be working his magic for $125 a plate.

Contact Suzy at suzy@viaumbria.com or 202.957-3811 to book or for more details.

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Our dear friend and chef Simone gave us his recipe for the perfect spring pasta, which we paired with the Montefalco Rosso from Scacciadiavoli last ...

Entertain, Food & Drink, On the Table, Recipes, Uncategorised

22nd April 2015 by Via Umbria Leave a comment

Cocktail Corner – Vodka Cedrata

This weekend we have been outlandishly busy. With the Georgetown French Market in full swing we were clamoring to get everything done (though is anything really new?). After a long day, sometimes we just want a cocktail that is refreshing, delicious, and takes two seconds to make.

Enter the Vodka Cedrata. Cedrata Italian Soda is our most popular flavor, and so we thought it was high time that we combined it with some booze. It tastes like a elevated, all natural Sprite, and is intensely refreshing, with notes of saffron flower and citron flower.

Simply zest a little bit of a lemon, and pour one part vodka and two parts Cedrata Italian Soda into a shaker. Shake well and serve in a chilled glass, with a garnish of lemon. Sip for instant refreshment and relief.

Cheers!

–Via Umbria

A Simple and Refreshing Recipe Read more

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This weekend we have been outlandishly busy. With the Georgetown French Market in full swing we were clamoring to get everything done (though is ...

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3rd April 2015 by Via Umbria Leave a comment

Cocktail Corner – Sipping Spring

Lent is almost over. It’s ok to break out a little booze.

When this Easter Sunday rolls around, be sure you are prepared with the most floral of cocktails, to get you in the mood for spring, and to make Aunt Margaret slightly more tolerable.

Violet scented Italian soda is the base of this cocktail, and gives it a truly floral tone, over which we layer rose syrup, peach nectar, and gin.

We love how spring-like this cocktail is, and we can sip it without risking any allergies!

The Italian soda smells like the first blossoms of spring but tastes surprisingly crisp. The Rose syrup adds another flower into the mix, and it is made from organically grown roses in a convent garden in western Liguria, making it an even more appropriate Easter selection.