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‘Tis the Season for Some Cheesin’

Many of my customers are shocked to find out that cheese is seasonal. Yep, you read that right – cheese is a seasonal food product. “But Alice,” you might be asking yourself, “how can that be? Cheese is not like a fruit or vegetable that pops up out of the earth or suddenly materializes on a branch – how can cheese ever be “out of season”?”

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The seasonality of cheese depends on two main components. The first factor is the lactation period of the animal who is providing you with the delicious milk for your cheese. Different types of animals give milk for varying amounts of time after breeding – for sheep, it’s eight months, goats clock in at about eleven months, and cows have a lactation period of about 13 months. Since animals tend to breed at the same time during the year (as opposed to farmers being able to stagger their animals breeding cycles throughout the year), this means that for a few months out of the year, cheesemakers working with goats or sheep have no fresh milk with which to make cheese.

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The second component has to do with how long the cheese itself ages for. For fresh cheeses like chevre and sheep or goat’s milk ricotta (which require no aging time), this means that they are only made when fresh milk is available – usually March through about October. For cheeses that do require aging, seasonality plays a part as well, but you need to factor in the aging time to figure out when that particular cheese’s season starts and ends. For example, if you have a goats milk cheese that’s aged for three months, it’s going to stop being available at the end of the milking season plus three months. For cheeses that are aged for a much longer time, the seasonality isn’t as much of a factor and are available more or less year round.

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There’s another seasonal factor in cheesemaking that has less to do with milk availability and more to do with the quality of milk produced – what type of food is available to the animals during their milking season? As we all know, we are what we eat, and there are few instances where this is as obvious as with milk. The difference between milk from an animal who has been eating lush, fresh grass and herbs during the spring and summer, and an animal who has had dried, uniform fodder during the winter is night and day. The flavor of that summer milk showcases the terroir of the region – particular combinations of wildflowers, grasses, herbs, and other greenery that the animals consume all become apparent in the milk. This nutritious summertime feed also has a positive effect on the milk’s protein and butterfat content. As such, certain farmers will only make cheese using spring and summer milk and forgo cheesemaking with inferior winter milk.

Whew! So what does all of that mean for Via Umbria’s cheese counter? Well, we’ve got a seasonal treat to showcase for our next Cheese of the Month – delicious, fresh sheep’s milk cheeses from Landmark Creamery in Wisconsin. These little one ounce buttons, named Petit Nuage, or “Little Cloud” en francais, are only made April – September, when the sheep are being milked and are munching on delicious spring and summer Wisconsin grass. Bright and citrusy with clean flavor and a distinct, sheepy tang, these little wonders are gorgeous summer treat that are great paired with heirloom tomatoes and olive oil for a simple salad, topped with fresh or grilled stone fruits like peaches or nectarines, or simply smeared on a baguette and enjoyed on their own.

Don’t miss out on this gorgeous cheese – sign up for our Cheese of the Month Club and get a half pound of Petit Nuage to enjoy during July. Swing by our next meeting, Wednesday, July 6th, and to taste and learn all about your new favorite summer cheese!

Alice Bergen Phillips
Alice Bergen Phillips

The seasonal factors in cheesemaking Read more

Many of my customers are shocked to find out that cheese is seasonal. Yep, you read that right - cheese is a ...

Spritz O’ Clock

When the clock strikes cocktails, know where to go! At Via Umbria, Spritz O’Clock is every cocktail connoisseur’s favorite time of day. Featuring local spirits from area distilleries, our daily happy hour offers the finest libations this side of the Potomac.

Wipe a long day away with a light, bright Aperol Spritz. Prosecco and an orange garnish give this Italian favorite a crisp, fruity finish. Request Campari in lieu of Aperol for bittersweet notes.

A classic Aperol Spritz. For a bittersweet finish, replace Aperol with Campari.
The Aperol Spritz debuted in Italy in the 1950’s, and has been a national favorite ever since.

Nurse a Negroni made with Green Hat Gin from New Columbia Distillers, the first craft distillery to open in Washington, DC. Gin aficionados will also savor our classic G & T, featuring Vigilant Gin from DC’s oldest-newest distillery, Jos. A. Magnus & Co. 

Invented in Florence in 1919, the Negroni is an Italian classic.
Rumor has it that the first Negroni was mixed in Florence in 1919 at the behest of Count Camillo Negroni.

Or, if you’re feeling old school, kick back with our timeless Manhattan, the grandfather of American cocktails. Our rendition sings with a healthy dose of award-winning Roundstone Rye by Catoctin Creek Distillery, the first distillery in Loudon County since Prohibition, and a splash of Capitoline Sweet Rose Vermouth, jointly produced by New Columbia Distillers and Etto Restaurant. An elegant Luxardo maraschino cherry adds the finishing touch.

Whether shaken or stirred, even Mr. Bond would agree that our martini is to die for. This quintessential cocktail derives its smoothness from Royal Seal Vodka, another Jos. A. Magnus specialty spirit. After one sip, you’ll see why the martini has been called “the only American invention as perfect as the sonnet.”

Quench your thirst Italian-style with a simple Campari & Soda, or revel in a sweet spot of Limoncello, MandarinettoConcerto, or ‘5’ Cinque Aperitivo, courtesy of artisanal liqueur producer Don Ciccio & Figli.

So, what are you waiting for? Breeze by any day after 4 pm for Spritz ‘O Clock, the happiest hour at Via Umbria.

Watch and see how to make a perfect Aperol Spritz with ease.

 

All about the Italian Happy Hour Read more

When the clock strikes cocktails, know where to go! At Via Umbria, Spritz O'Clock is every cocktail connoisseur's favorite time of day. Featuring local spirits ...

Love is in the air!

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Each year, during the col-drums of February, the harsh winter seems to melt away as people celebrate Valentine’s Day, the holiday synonymous with romance. Although there are several theories on the origin of the holiday, it has been adopted in many countries across the world as a way to celebrate love among couples, friends, and family.

Italians are typically considered to be lovers, but the celebration of Valentine’s Day in Italy is actually an American import. Known as “La Festa degli Innamorati” it is typically only celebrated between lovers and sweethearts.

This Valentine’s Day Via Umbria is combining the American and Italian traditions with our Sweetheart Suppers being held on two nights – Saturday, February 13 and Sunday, February 14. If you don’t look forward to the annual Valentine’s Day chaotic restaurant experience, or if the thought of cooking a meal for two has you hiding in bed with the blankets over your head, take the stress out of romance and enjoy dinner at a cozy table for two in Via Umbria’s laboratorio demonstration kitchen where every table is a chef’s table. But it’s not all cupid and hearts around here; if you’re looking for a unique spot for ladies’ night out or a group date with friends to celebrate the occasion, book a seat at the communal table to enjoy a relaxed atmosphere, conversation, and wonderful Italian food.

Each evening features four courses of delicious Umbrian dishes, including appetizers, wine pairings, and a decadent chocolate dessert. And don’t forget, dinners in our laboratorio are more than just great food: our open kitchen format allows you to watch your meal as it’s created, and you can interact with the Chef. We promise it will be an unforgettable evening!

Dinner Details

What: Sweetheart Supper
Where: in the Laboratorio (demo kitchen) at Via Umbria
When: Saturday, February 13, at 7:30pm or Sunday, February 14, at 7:30pm

For more information or to book your reservation visit us online or call us at (202) 333-3904.

We're taking Valentine's Day reservations Read more

Each year, during the col-drums of February, the harsh winter seems to melt away as people celebrate Valentine’s Day, the holiday synonymous ...

Our Progress

The espresso machines have arrived, the tile is up, and our new staff is busy unpacking. Welcome to November at Via Umbria!

 

Our new deli counter
Our new deli counter

via umbria

Anyone want some fresh-cut meats?
Anyone want some fresh-cut meats?
Shelves for our Olive Oil Selection
Shelves for our Olive Oil Selection
The espresso bar
The espresso bar
Can't wait to brew up some illy!
Can’t wait to brew up some illy!
Our new espresso machine!
Our new espresso machine!
Our upstairs demo kitchen
Our upstairs kitchen

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The olive oil ready to be unpacked
The olive oil ready to be unpacked

 

Ci Vediamo – very soon!

 

–Via Umbria

 

November Edition Read more

The espresso machines have arrived, the tile is up, and our new staff is busy unpacking. Welcome to November at Via Umbria!     Ci ...

Happening in Umbria

Simone cooks his handmade pasta for a naked lasagna
Simone cooks his handmade pasta for a naked lasagna

For those of you who already know and love Simone Proietti-Pesci, for those who have had an opportunity to meet him in Cannara, Bevagna, Washington, DC or across the U.S, and for those who will meet him on his annual trip in January: his restaurant – le Delizie del Borgo – is having a grand re–opening this weekend!

Le Delizie del Borgo is one of our favorite restaurants in Umbria and is always our first stop when we drive to Cannara after landing in Rome.  Located in a quiet public park just outside the city walls of Bevagna and just pochi passi from his old location, the new Delizie del Borgo is a perfect mix of indoor air conditioned seating and outdoor seating in the park.

Simone and partner Ombretta always use the freshest seasonal ingredients to create dishes that are both traditional and new. Look for porcini mushrooms, wild asparagus, foraged herbs, fresh truffles and pasta made fresh daily.  And be sure to tell Simone that you’re friends of Via Umbria!

 

Simone and Dorrie Gleason prepare the first course

Chef Simone and Via Umbria Employee Elsa Bruno
Chef Simone and Via Umbria Employee Elsa Bruno

Simone's Grand Re-Opening Read more

For those of you who already know and love Simone Proietti-Pesci, for those who have had an opportunity to meet him in ...

Recipe – Make Your Own Pesto

There comes a time in the summer when we begin eyeing our beautiful, flourishing, tall basil plants. We want to obliterate them into a pulp.

We want to make pesto.

The word pesto is derivative of the Italian, pestare or ‘pound, crush.’ A pesto can really be any sauce that is crushed, traditionally a circular motion of the pestle in the mortar.

The first mention of recipe for pesto as it is known today is from the book La Cuciniera Genovese written in 1863 by Giovanni Battista Ratto.

Then, 1944, The New York Times mentioned an imported canned pesto paste. In 1946, Sunset magazine published a pesto recipe by Angelo Pellegrini. But pesto did not become popular in America until the 1980s and 1990s.

Our favorite fast meal to make with pesto is the classic trofiette recipe, which we made last week, and comes straight out of Genova!

Here are the steps to make the perfect home -made pesto:

1. Gather your basil during the midsummer.

Basil

 

Picking Basil

 

Pestle Basil

2. Give them a basic pounding, then add some olive oil. Mancino Evoo

Homemade Pesto

3. Once crushed into a paste, add your nut of choice. This time around, we chose walnuts. Walnut Pesto

4. Add your parmesan cheese…Parmesan

5. Smash it all together, and serve! Excellent in pasta, as a spread in sandwiches, or even as a dip.

Pesto

Feeling lazy? We got you covered, with our authentic pestos from Italy:

Anfosso Red Pesto 

Anfosso Basil Pesto DOP 

Seggiano Vegan Pesto 

Pistachio Pesto 

Seggiano Red Pesto 

 

Shop on Emporio now, and let us know what you make with your pesto!

 

Ci Vediamo!

Via Umbria

Different Colors, Different Flavors Read more

There comes a time in the summer when we begin eyeing our beautiful, flourishing, tall basil plants. We want to obliterate them ...

Noteworthy Notizie

Brighter times are ahead for Milan, which is getting a jump start with the World’s Fair, as predicted. The Economist looks at the state of the Milanese economy.

 

Limoncello cocktails. That’s right.

 

There have been a lot of erroneous articles about olive oil circulating lately. The Wall Street Journal sets the record straight, with an article penned by Nancy Harmon Jenkins, the leading authority on the green juice. See Our Italian Library to learn more about Virgin Territory, the book she recently wrote and our selection for book club two months ago.

 

Does that article make you worried about what imposters lie in your olive oil cabinet? Want proof we carry the good stuff? Take a look at the Presidium from Slow Foods, which lists some of the best producers. “The olive growers who join the national Presidium for Italian extra-virgin olive oil must have olive groves with cultivars that are indigenous to the area and managed without the use of synthetic fertilizers or herbicides. In the case of treatment, only products with low environmental impact and that guarantee no residual in the final product are allowed…joining the Presidium requires that at least 80% of the plants are at least 100 years old. ” From Puglia, we proudly carry De Carlo olive oil. 

 

Think all of this oil obsession is a bit over the top? Check out this article from Organic Authority on why Italians are so obsessed with their oil.

 

This weekend in Rome, the spectacular tradition of rose petals fluttering down through the oculus of the Pantheon can be enjoyed Sunday 24 May following 10:30 Mass for the feast of Pentecost.

 

If you’re more locally based, check out the free tasting we are hosting this Sunday! This Sunday the 24th, please join us for a Taste of Italy. Presented by Andrea Tosolini, importer of fine Italian foods, from Fruit of the Boot. We will be tasting sweets and favorites from around all of Italy. Join us for free bites from 1:00 – 4:00 PM, here at Via Umbria. For more information contact Elsa at elsa@viaumbria.com.

Have a wonderful extended weekend!

— Via Umbria IMG_9187

May 22 Read more

Brighter times are ahead for Milan, which is getting a jump start with the World’s Fair, as predicted. The Economist looks at ...

Cocktail Corner – Vodka Cedrata

This weekend we have been outlandishly busy. With the Georgetown French Markein 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.

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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.

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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.

 

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Cheers!

–Via Umbria

A Simple and Refreshing Recipe Read more

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

Cocktail Corner – Sipping Spring

IMG_2897Lent 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.

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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.

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3 parts Violet Italian soda

A drizzle of rose syrup

1 part peach nectar

1 part gin

Layer and stir! Sip and enjoy!

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— Via Umbria

To get you in the mood! Read more

Lent is almost over. It’s ok to break out a little booze. When this Easter Sunday rolls around, be sure you are prepared ...

Vinopalooza Photo Diary

Things we love: geese working in the fields and then becoming dinner, biodynamic farming, glimpsing the sun. Our day at the Plani Arche Winery.

 

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Plani Arche Read more

Things we love: geese working in the fields and then becoming dinner, biodynamic farming, glimpsing the sun. Our day at the Plani ...

Vinopalooza Photo Diary

We continue our adventures in the Umbria countryside at the house of Pardi Linen. An explanatory tour with the always lovely Augusta Pardi was followed by a perfect, classic Umbrian lunch.

 

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Day III: The House of Pardi Linen Read more

We continue our adventures in the Umbria countryside at the house of Pardi Linen. An explanatory tour with the always lovely Augusta ...