Tag Archives: Umbria

White Truffle Parmigiano Sformato

White truffle flan is a great way to start off a holiday meal and represents everything that is great in Italian regional cooking.  A simple preparation, with relatively few but pristine and highest quality ingredients and the perception of a difficult undertaking that none of your guests need to know about.  The magic of white truffles.

 

Yields 8 – 4oz. souffle cup portions

 

WHITE TRUFFLE PARMIGIANO SFORMATO
INGREDIENTS

1 quart Heavy cream
2.5 Cups Grated Parmigiano Reggiano
½ teaspoon fresh grated nutmeg
1 T white truffle paste (optional…but preferable!)
4 whole eggs
4 T all purp. Flour
Salt to taste

White truffles, fresh (avail. at Via Umbria) to garnish

     DIRECTIONS

Heat Cream in a saucepan, add the cheese and blend. Meanwhile, in a mixing bowl, crack eggs, whisk, add the flour and whisk some more until combined. Add the truffle paste to cream mixture and slowly pour cream into egg mixture. Add the nutmeg and adjust seasoning with salt.

 

Meanwhile, get souffle cups, and spray with non stick spray. Ladle in the mixture. On top of stove, pour approx. ¾ ” of water into a shallow stove top-ready baking dish. Place souffle cups in the water bath and cover the whole pan in plastic wrap. Cook on stovetop at medium high heat for about 30 minutes, steaming the flans. They are done when the mixture does not jiggle like jello. Serve warm. Unmold from dishes if desired.

 

Shave white truffles on top of the sformato and serve with crostini and aged Balsamico.

 

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White truffle flan is a great way to start off a holiday meal and represents everything that is great in Italian regional cooking.  ...

Ernesto’s Onion Soup

There’s something satisfying about a low-and-slow dinner that pairs perfectly with crisp autumn weather. So while we’re getting into sweater weather here in D.C., we’re outsourcing dinner ideas from our Italian friends in Cannara—this hands-off onion soup is a minimalist masterpiece that transforms the humble onion into a creamy and rich soup that’s perfect for when you want something warm and simple to fill you up.

ERNESTO’S ONION SOUP
INGREDIENTS

White onions

Water

Olive oil

Salt

Garnish (pink peppercorn, black olives, celery, herbs, etc.)
     DIRECTIONS

– Start with 3 or 4 white onions and slice into thin strips. Add them to a wide pot and pour in a 50/50 mix of water and olive oil until onions are half submerged.

– Add salt, then cook for about 30-40 minutes on medium-low heat, until onions are translucent and soft.

– Blend mixture, adding about 1/2 cup of olive oil to emulsify. Texture should be smooth and creamy. Add salt to taste.

– Garnish as desired. Serve.

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There's something satisfying about a low-and-slow dinner that pairs perfectly with crisp autumn weather. So while we're getting into sweater weather here ...

Teddy’s Cannara

The small town of Cannara, my temporary home during my 3 month Italian sojourn, is undeniably small. And this is a great thing! The 10 or so minute stroll from the idyllic countryside farmhouse to town center brings you past the single supermarket, the pizzeria, the bank, the hardware/convenience store, the town monument, then plops you down at the bar. I’m using the definite (the) rather than indefinite (a/an) article here because, well you can be sure it’s the bar because it’s the only one in town. While on one hand this means fewer options, you don’t need anything else when you arrive to Bar Blue Sky and the baristas know how you take your coffee, or you start to pick up the rules of the card game that seemingly every male over the age of 60 in the town congregates to play in the late afternoon every day. For two weeks each year, however, this small town becomes the center of Italian cultural and culinary fascination during the Festa della Cipolla.
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Cannara is known throughout Italy, and to some extent even throughout Europe, as the place where the best onions are grown. The onion is the agricultural legacy of Cannara, and this two-week long festival celebrates the bulb by opening pop-up restaurants throughout the town with onion themed menus. All the cooking sends out the smell of onion through the town and beyond, drawing visitors in on the scent streams from far and wide. And a crazy thing happens – this small town suddenly becomes absolutely bustling! An estimate of visitors over the two weeks I received from every Umbrian I know was between 60,000 and 70,000. This is for a town that my own estimate would say has about 1,000 residents, so you can imagine the change of scenery!

 

At nights during the festa, the town is alive with dangling lights, live music, local artisan vendors selling their wares, and, of course, innumerable onion dishes from which to choose at the various temporary restaurants. Hiring a staff to work for only two weeks is likely a tall task, so they skip it altogether – the employees are composed of town locals, coming in pretty much any age imaginable (I’ve seen some 7 year old-waiters and some 70 year old-waiters) who volunteer when they can throughout the course of the celebration. And because everyone is excited to try the once-a-year food options, the lines are huge. Arriving late on the last night of the festival, Cal and I had no time to wait and instead pulled the real clever move of eating at the best actual restaurant in Cannara – Perbacco – with the talented chef Ernesto and his delightful wife and host Simona.
We ate roasted onion; we ate onion soup; we ate onion pizza; we ate onion cream; we ate onion ice cream (shockingly good). It was a full meal and a satisfying meal, and Ernesto made the perfect wine recommendation for two novice drinkers – he so casually explained that the bottle of wine satisfied all of the specific areas of our interest (from Umbria, dry, not heavy but with enough body, spontaneous fermentation) without us even giving him any criteria. And, lo and behold, two novice drinkers finishing a whole bottle of wine together (and a digestivo) led to a pretty fun evening! We stayed at the restaurant for about three hours, taking up conversation with the Dutch spouses seated next to us and reveling in the fashion choices of the visiting population ambling our typically sleepy streets.
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To end the night, we made our way to the Onion Disco Pub. To my knowledge, this outdoor bar and venue is closed for all but these two weeks of the year, so you have to know that folks make the most of its brief opening. The music bumps from here across town most nights of the festival, and it is where people gather after having dined on their onions and need to start – or keep – drinking. It was the largest – and youngest – crowd I’ve ever seen in Cannara, singing along to the band’s covers of classic Italian pop hits. Once tired, we left the scene and headed home, thankful for the short walk from the center of our small town.

 

A dopo,

 

Teddy

Cannara Festa della Cipolla (Onion Festival) Read more

The small town of Cannara, my temporary home during my 3 month Italian sojourn, is undeniably small. And this is a great thing! ...

Teddy’s Letters from Umbria – Part 2

Blog post 20180917 5The adventures in Umbria continue, with a new featured player experiencing the rustic countryside for the first time. My best friend Cal arrived just about two weeks ago and, after a quick acclimation in Rome to Italian time (both the time zone and also the way hours work a bit slower here), we took the scenic train ride away from the city and toward Umbria, the green heart of Italy.

Cal and I went to college together, are rock climbing partners, artistic collaborators, lived together this past year in Los Angeles and, perhaps most of all, share a similar ethic around the joys of preparing food with and for those we love. What better place to delve into this passion than in Umbria? We settled into our routine of adventure with immediacy and great delight, reveling in our early morning exercise, followed by a long and slow breakfast preparation with the eggs from our lovely birds and produce from the orto at the farmhouse. We take turns brewing coffee in the moka pot – one as we start to cook and a second batch just as we sit down to eat, making sure to steam our milk only if the clock still reads before 11am. The food scraps from the morning meal get walked over to the birds as an extra treat, then we linger at an outside table to work on the day’s crossword. As usual, any number of thoughtfully planned or curious and improvised adventures await us.

A black truffle. The official fungus of Umbria.
A black truffle. The official fungus of Umbria.

In these two weeks, Cal has ascended the ranks (i.e., supplanted me) in the kitchen at le Delizie del Borgo, our friend Simone’s restaurant in nearby Bevagna, effectively serving as sous chef and doing a damn fine job: a guest sent explicit compliments back to the chef for the Umbrian classic uovo morbido, the elevated Italian brother to our scrambled eggs – not knowing it was l’americano Cal who had executed the dish flawlessly on his first attempt! Meanwhile, I’ve ventured into the server’s world which has proved a highly encouraging environment to hone my Italian and let out my inner sprezzatura, a necessary nonchalance that all waiters in Italy are seemingly dripping with.

Outside of Simone’s kitchen, we have been spending heaps of time in … our kitchen. At the farmhouse, every meal can be envisioned just by stepping out into the backyard. We’ve strung together all manner of immediately fresh, holistically healthy (if you consider using a lot of olive oil healthy), unreasonably tasty meals in a setting that Cal has been describing as “magical” – when he has the words the express the feeling.

On our day off last week we took the bike path from Cannara to Montefalco which, given the fact that we got slightly lost, ended up taking about two hours. After having scaled some serious hills, we luxuriated in the beautiful square, walked the entire circumference of the town, sat and had coffee and some time to draw, and ran into just about every person I know with even a loose connection to Montefalco along with making some new friends at some of the local businesses. Among these happenstance visits were assorted members of the Pardi family, all of whom had eagerly been awaiting the arrival of Cal to set into motion an opportunity for us to all spend time together. We made the obligatory stop at the family winery to say hello to Albertino, the man who runs the business, and we unexpectedly left with plans for him drive a 60 gallon stainless steel fermentation tank over to the farmhouse to assist in a batch of beer we will be brewing in October, as well as talk of him contributing an oak barrel as well to age our sure-to-be spectacular beer.

Speaking of beer, the hops that I planted last year in hopes of convincing a local winemaker to help me make a beer here (thanks Albertino!) have just been harvested! The hops are now dried, vacuum sealed, and keeping fresh in the fridge, along with some green Italian figs (known as both dotato or kadota figs) being stored in the freezer that will be added to the beer after it finishes its first fermentation. Instead of buying yeast, we are going to collect a sample of local ambient yeast from the rich biodiversity of our garden at la Fattoria del Gelso, and we will use local barley and other grains as the base. After running the brewing club at my college (yes, I know, pretty sweet) and working in a brewery right after school, this situation is what I would consider the ideal. More news on that to come with the arrival of my brewing partner from college and tour guide of one of the best sour beer breweries in the US next month!

This makes me very hoppy.
This makes me very hoppy.

Not to miss out on the climbing while we’re in Italy, Cal and I managed to find one of the most unexpected experiences one could imagine. In the town of Serra San Quirico about two hours away, there is a yearly climbing festival that takes rope climbers onto the high cliff walls that surround the town. However, the locals also curate much shorter routes throughout the medieval architecture of the town, climbing on the old tower, in a brick archway tunnel from maybe the 1300s, or up the face of the town fortress wall to a window that was once used to shoot arrows at approaching enemies. We spent the day touring this unbelievable historic town while also climbing all over it. For many climbers, there is a challenging balance between spending time in the city and getting to climb outdoors – we got both at the same time!

We spent another day harvesting grapes, this time for our friends the Pardis. Seemingly, the crew didn’t account for what naturals Cal and I would be because all together we finished a supposedly 5 hour job in just under 3 hours. Thanks to a very early start, this left us with pretty much a whole day ahead and no real plans. With time to kill, one of our fellow harvesters, a friend of Albertino’s named Kwan, whom I had met last year at a lunch party in the winery offered to give us a ride to his parents’ property just on the outskirts of town. Although it was only a few minutes away, the ride transported us to a different place. We arrived to the gates of a reasonably sizable but very humble property and were greeted by a horde of dogs. Looking to the right, there were three comically obese Thai pigs that were very sweet and devoured whole apples with their hairy snouts. Out from the garden ambled an older man with a pronounced back hunch, leathered and weathered fingers, jet black heavy eyebrows and a frayed baseball hat with the bill torn off to fit as a skull cap. He looked like the idyllic Italian garden in late summer, in fact, much like the one from which he was just exiting. We proceeded to be inundated with generosity, sharing thoughtful and slow conversation across three languages, being taught how to crack a walnut with one hand (as evidenced by Kwan’s older father being much more capable than us two strapping young climbers, strength is not so much a matter in the equation as finesse), sampling and eventually being sent home with a bag of the best figs either Cal or I has ever tasted, and convening with all sorts of animals besides the pigs. Kwan’s father, it seems, spends every waking hour tending to one aspect of another of his farm, which includes the aforementioned pigs, figs, and walnuts, as well as a vibrant and active orto for produce, about two dozen goats, 100 or more birds, including turkeys, geese, ducks, and chickens of varieties I never knew existed, and three donkeys. Sharing that space, that time, and that company was a true lesson to me in the ethic of sharing – it was the kind of experience that keeps your breath stuck somewhere between your lungs and your mouth, a distinctive warmth that has your sensations fully tingling but your mind at complete ease and drawing out every moment. It really was hard to leave, but sure enough, we ended up back there the next day.

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Farm living is the life for me . . .

The routine adventure continues, and we continue to learn from getting lost, improve our finesse when ordering caffe at the bar, and make more genuine and generous conversation with the people we come by. Next week we set off on a climbing adventure in Croatia, taking off up the sea summiting cliffs of Split and Hvar and hoping to ascend to the top or face the humiliating splash of failure in the late summer ocean. Until then,

Buon viaggio!

More Adventures in Umbria Read more

The adventures in Umbria continue, with a new featured player experiencing the rustic countryside for the first time. My best friend Cal ...

Jennifer’s Sausage with Grapes

This recipe for sausage with grapes from Chef Jennifer embodies the humble (but delicious!) cooking style of Umbria. Though it has just four ingredients, it’s a remarkably well-balanced dish that packs a flavor punch. Make it as a simple dinner when you’re too tired to cook but want something satisfying on the table.

JENNIFER’S SAUSAGE WITH GRAPES
INGREDIENTS

8 sausage links

Fresh wine grapes, cut in half (can substitute raisins)

White wine

Italian parsley (or other herb of choice)

     DIRECTIONS

Brown the sausages in a pan until well caramelized. Add the grapes (or raisins). Follow with the white wine, pouring into pan until about 1/3 of the way up the sausages. Bring to a boil and then reduce to a simmer.

Add parsley leaves and cover, simmering over low heat until sausages are cooked.

Slice the sausages in half on the bias and let them sit in the sauce for at least 10 minutes.

** If desired, reduce the sauce further (with sausages in it) by cooking a little further.

 

Just four ingredients Read more

This recipe for sausage with grapes from Chef Jennifer embodies the humble (but delicious!) cooking style of Umbria. Though it has just four ingredients, it's a ...

Teddy in Umbria

Teddy here, writing from the farmhouse in Cannara. I am two weeks into my three and a half month stay in Umbria and have quickly been reminded why I couldn’t wait to get back. I wake up to the light activity of our 18 birds (mostly hens, as well as a couple of geese, ducks, and guinea fowl) and say hello to these healthy ladies (and their bountiful eggs!) as I give them their morning meal, along with all of my leftover food scraps as a special treat.

In very un-Italian fashion I prepare a big breakfast – how else can I get through these eggs fast enough? – and a caffe to wash it all down. And now, in the words of caretaker Marco, I commence on the day’s “program”, and this is where things get really exciting. Every day feels like a choose your own adventure, depending on who I’ve seen recently or who has heard that I am in town.

One day I am accompanying Jennifer McIlvaine and one of her groups on a summer tour of Montefalco – visiting a dairy farmer who makes cheese, yogurt, and gelato, followed by a walk through town, then lunch at another farm, this one biologico (essentially the Italian version of organic certification) and dotted with all manner of fruit-bearing trees, an apiary, grape and olive production, and an assortment of animals. Lastly, a requisite wine tasting of one of Umbria’s crown products, Montefalco Sagrantino at Cantina Fratelli Pardi.

And from having seen the Pardi family, I get a late afternoon invite the following week to accompany them for dinner. Patriarch Alberto – who is one of the most engaging, excited, and kind people I’ve ever met (despite not speaking much if any English!) – arrives to pick me up in the early evening. He asks if it’s okay to make a quick stop and I watch him collect the season’s finest harvest from an azienda agricola that is no more than 5 minutes from the farmhouse but I doubt I will ever find again amidst these labyrinthine roads. Onward to Montefalco, and when I ask where we will be going he laughs confusedly to tell me that of course we are eating at the family home. Another stop at a gas station that also serves as a macelleria (meat and cheese counter) to pick up the evening’s secondo: stinco, a very Umbrian pork dish. Another stop at the winery to pick up assorted members of the family and finally I arrive at their incredibly lovely home, right in the heart of the town. What followed was one of the finest examples of family care I’ve ever witnessed, and by the end of the evening it truly felt as if I was not just a witness but a member. We drank late into the night discussing cousin Marco’s love life, the moments and laughter in the house warming brightly as the light outside faded.

Another day, I resend an email that I discover had not gone through the previous week. A response is returned within the hour – an invitation to meet and discuss work opportunities the following day with Roberto di Filippo of his eponymous, biodynamic winery. This is the driving force behind my return to Umbria: I have a fairly compelling fascination with the relationships between soil, seed, plant, and food and beverage products, and I’ve endeavored to learn deeply but also broadly about the elements that comprise these processes. These expeditions have led me to an interest in fermentation, which has been marked mostly by working with beer, some hard cider making, a lot of sourdough bread-baking, and some vegetable lacto-fermentation projects. But the grail of fermentation is wine, and there are few opportunities that exist for me to not only learn about wine and its production, but to examine wine through the holistic lens that drives my curiosity. Roberto’s philosophy on farming is so rich and deep, to the point that the wine seems almost a happy bi-product of the balanced, interwoven relationships between organisms microscopic (in the soil) and fairly large (the draught horses he uses for tilling) on his property. It doesn’t hurt that he happens to make exceptional wines though! Upon receiving my interest in learning any and all things related to his wine production, Roberto kindly extended the offer for me to help out. The only requirement he dictated, though, was that it could not be work for just one day. His justification was loosely as follows: “To understand, you need to touch and feel as much as you can. And you have to share the labor with your peers – there is a unity between the land and the animals and the grapes and the workers, and you must share.” I was truly taken by the quality of his words, and replied simply, “Roberto – `e una bella filisofia.”

My first day of work I helped on a couple of horse-drawn carriage tours through several of Roberto’s plots, serving as a translator for a couple from Canada and trying to actually learn Italian on the following tour of ten locals. Lunch for the employees in the main room of the cantina, and new friend Giovanni was excited to share an oregano digestivo he had made with everybody. It was a delicious way to prolong our midday break! In the afternoon I helped bottle last year’s white wine blend before taking my leave for the evening.

The following morning I joined a ragtag group of helpers to harvest the season’s first grechetto grapes, to be used in a spumante wine that I believe will be new to Roberto’s arsenal. The group was old and young, hailing from France, Senegal, Romania, or just five minutes up the road. All the other foreigners, however, actually speak Italian. I became Los Angeles! to them, or Lau-rence of A-raab-iah because of the bandana I wore draped from the back of my hat to cover my neck (Teddy is a very difficult name for Italians to pronounce). We made it by thanks to some very friendly and patient Italian and also French speakers, which sadly has become even worse than my Italian, but the composite of options helped make most things pretty clear. The other benefit was that the work is really straightforward – you cut clusters of beautiful grapes, put them in a basket, and trade out your basket when it’s full for a new one. Lots of heat, lots of singing, lots of laughs, lots of words I didn’t understand, and lots of grape-juice-sticky gloves. Overall, a truly memorable day!

Any given morning, I can expect a text message on my phone saying, “hi baby, could you come in this afternoon?” It’s a message from my extra sibling, chef Simone Proietti Pesci. In ten minutes I can be at the restaurant where I may be enlisted to de-stem rosemary picked on a walk earlier that morning, prepare a soffrito (the Italian mirepoix of carrot, celery, and onion), or wait tables, the latter of which displaying the deep trust Simone has in me and my very insufficient Italian. No matter the task, work with Simone is always easy – not that I don’t work hard, but Simone runs the most calm, organized, and efficient kitchen I’ve ever witnessed. He is a true master within his space, and just being around him  suffuses me with skills that have improved my own abilities in the kitchen. Already in these few weeks I’ve been a helping hand in some truly impressive dining events – a 60 guest, seven course fixed menu inspired by Argentina with live tango performances between courses, and another 60 guest baptism celebration with a lavish buffet spread and many bottles of regional wine. It’s hard to count the times a guest walks directly into the kitchen to say, “complimenti a chef!” and then stay to chat for another ten minutes or so, Simone carrying on the conversation while plating the next course.

In less than a week, I will be joined by my dearest friend and former housemate, who will stay along throughout the remainder of my adventures in Umbria. I find myself constantly grinning with excitement, not only for the value of having someone I love to share with these people, places, and experiences that I’ve known, but at the thought that, despite the head start of my experience here,  there are countless new opportunities and moments that await us.

Ciao!
Teddy

Teddy here, writing from the farmhouse in Cannara Read more

Teddy here, writing from the farmhouse in Cannara. I am two weeks into my three and a half month stay in Umbria ...

Teddy’s Cannellini Semplice and Radicchio Brasato

Here’s a meal I prepared recently: fagioli cannellini semplice e radicchio brasato. This meal combines a staple of my Italian cooking experience and a new recipe that is applied from the techniques and approach I’ve come to learn in my time cooking in Umbria.

 
FAGIOLI CANNELLINI SEMPLICE
INGREDIENTS

1 can/jar cannellini beans
1 yellow onion
1-2 carrots
1-2 stalks of celery
Parmigiano reggiano
Salt
Pepper
Fresh herbs/seasoning
Optional:
white wine, chicken/vegetable stock &
lemon zest
     DIRECTIONS

Start by preparing a classic soffrito: dice your onion, carrot, and celery, and let them sweat on low heat with a bit of oil, butter, or both. Cook until translucent.

Once the onions and carrots are soft, you can add a pinch of salt and the rest of your aromatics (typically I’ll go for some crushed red pepper to give the dish some heat, or you can add herbs like rosemary and thyme).

Once the pan is smelling fragrant, add your rinsed beans. Cook until you’re satisfied—if you want the dish to be dry, cook until the beans are warm and you’re done! If you want a stew-like quality, keep the temperature low and add some white wine, chicken/vegetable stock, or even just some water. Option to toss in more butter to get a rich, velvety texture.

Once you have the consistency you’d like, pull the beans from the heat and top with some parmigiano and, if you’d like, some lemon zest. This is the dish I always cook for myself on the elusive rainy day in Los Angeles.

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In Umbria, radicchio is typically roasted over a fire then finished with salt and oil, maybe some lemon juice, and it is a delight. I hadn’t been using the oven recently, however, and wanted to put it to use:


RADICCHIO BRASATO 
INGREDIENTS

1 whole head of radicchio
1 yellow onion
Red wine
Olive oil
Salt
Pepper
     DIRECTIONS

Preheat to 450-500—you just want it to be hot.

Quarter your radicchio lengthwise. Put a pan on medium-high heat, add a splash of olive oil and a small pat of butter. Place the radicchio into the pan to sear its outside—it should brown and even start to blacken before you flip it, about 2-3 minutes a side.

Once the radicchio is seared, transfer the quarters into a baking dish. Slice the onion and add into the baking dish.

Take your bottle of red wine and pour into the dish until the radicchio is about 1/4 submerged, then add just a bit of water to bring the liquid level to just under 1/2 of the radicchio.

Season with salt and pepper and place in the oven for about 30 minutes, flipping halfway through. Once it’s out of the oven, feel free to drizzle with some good olive oil!

A staple of my Italian cooking experience Read more

Here's a meal I prepared recently: fagioli cannellini semplice e radicchio brasato. This meal combines a staple of my Italian cooking experience ...

Letter from Studio Geribi

Deruta, located in Umbria (center of Italia), 150km from Rome and 15km from Perugia, is a middle town in the hill famous for the production of ceramics. At Via Umbria, we sell a range of ceramics that are imported from Studio Geribi in Deruta, owned by Gerardo and Assunta Ribigini.

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From Gerardo:

My father Pasquale, in 1956 together with 27 partners, founded a cooperative to maintain alive the company named Maioliche Deruta. There were more than 200 employees and my father was the president for 7 years, until 1962 when he retired.

The company ceased the activity in 1978, and I worked there as a painter and designer from 1969 to 1975 when I left to serve in the Navy.

In 1978 I started my company Geribi and met my future wife Assunta who joined me the same year. At the time, Assunta was working in a factory making compositions of dried flowers (ikebana-like). She not only learned to paint, but she began (and still does) to create new designs for the ceramics. Assunta made a lot of new designs that are inspired by the antique production with a new powerful color.

Our daughter Claudia joined us after her graduation in art history. She added a modern touch that meets the taste of the new generations.

After his graduation in art history, our son Federico spent some months as a potter and as a painter with us (but most of the time he was studying game programming and web design).

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For some years we worked to serve retailers in Assisi, Orvieto, Urbino, Firenze and few others. Then we met an Italo-Australian young guy who wanted to open a shop in Sydney and from a couple of large boxes we ended up to ship 6 containers a year for their seven shops around Australia and New Zealand.
In 1994 we opened a shop in the piazza. There we met for the first time, Suzy and Bill Menard who fell in love with our ceramics.

This is one for example, is one of her unique master piece, completely hand painted. It’s possible to buy in our store in Georgetown or order online here.

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Deruta Ceramics Read more

Deruta, located in Umbria (center of Italia), 150km from Rome and 15km from Perugia, is a middle town in the hill famous ...

Chiara’s Green Bean Pesto

Chiara’s vibrant green bean pesto is a delicious twist on a classic. Use it generously on your pasta or as a spread on bruschetta—it goes particularly well with fresh, creamy burrata.

 

CHIARA’S GREEN BEAN PESTO
INGREDIENTS

500g green beans

Salt and pepper

Olive oil

1 garlic clove

Juice of 1 lime

Handful of mint

     DIRECTIONS

-Wash and remove the sides of the green beans and then cook in boiling salted water for 10 minutes. Drain into a colander.

– In a blender, combine drained green beans with lime juice, garlic, mint, pepper and olive oil. Blend until smooth and creamy.

 

Delicious twist on a classic Read more

Chiara's vibrant green bean pesto is a delicious twist on a classic. Use it generously on your pasta or as a spread on bruschetta—it ...

Chiara and Marco’s Umbria

It’s summer at La Fattoria del Gelso and we are ready to host you in this awesome place in the green heart of Italy. We said summer and that means pool, drinks, fresh food and relaxing. We had this combination a couple of days ago and now it’s time to share with the guests. The farmhouse is ready with its flowers and this year we’re lucky to have a wonderful golden wheat crop set against the cozy sunset each evening. Like every summer, the chicken coop is full of friends: hens, guinea fowls, geese, ducks and our beautiful rooster (he is a good fellow, he understands that he can’t bother us early in the morning!)

Another beautiful corner is our garden. The asparagus has just finished, but a good substitution has just arrived: green beans are now the king of La Fattoria del Gelso. And we can’t wait for the tomatoes and potatoes that are coming next. And since we are in Cannara, we can’t miss garlic and onion. So… we have good weather, a good location, good food and what else? Of course good wine is always with us.

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Next week we’ll have our typical pizza night and we are going to try our new favorite pizza: mozzarella, fresh stracciatella, anchovies and truffle! What? Did someone say truffle? Yes, we did. This year we have a new member in our family: Google, the truffle dog! Google and Marco go truffle hunting every morning and they are doing a great job. A lot of people are coming and we are ready to host them on tours, private dinners, cooking classes or whatever they might ask.

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We try to do our best to give you an unforgettable experience in Umbria.

Marco and Chiara

Pool, drinks, fresh food and relaxing Read more

It's summer at La Fattoria del Gelso and we are ready to host you in this awesome place in the green heart ...

Jennifer’s Stuffed Zucchini Blossoms Recipe

Jennifer has an abundance of zucchini and is putting the blossoms to good use.  This gorgeous arrangement of fresh zucchini blossoms stuffed with ricotta and parmigiano is accented with bright cherry tomatoes and scented with lemon and basil. It’s a dish that never fails to impress—both for how gorgeous it is and how shockingly simple it is to prepare.

FIORI DI ZUCCA RIPIENI
INGREDIENTS

about 15 zucchini flowers
500g (1lb) ricotta
1/2 c grated parmigiano reggiano
1 T lemon zest
2 T chopped basil
1 t salt
2 T extra virgin olive oil (+ more for drizzling)

1 c sliced cherry tomatoes

     DIRECTIONS

-Carefully pull the stamens out of all the flowers

-Mix the ricotta, parmigiano, lemon zest, basil and olive oil. Carefully stuff into the blossoms.

-Place the blossoms in a baking pan. Scatter the tomatoes around and sprinkle with a little salt and extra virgin olive oil.
-Bake in the oven at 350 for about 15 minutes.

 

Shockingly simple to prepare Read more

Jennifer has an abundance of zucchini and is putting the blossoms to good use.  This gorgeous arrangement of fresh zucchini blossoms stuffed ...

Jennifer’s Umbria

Life Italian Style’s  Family Farms of Montefalco Tour has been a big hit so far this season.  In addition to a wonderful tasting of cow, sheep and goat’s milk cheeses from a young local farmer, we visit two local farms and meet all of the animals – from chickens and ducks to rabbits, sheep, pigs, goats and cows!  We also take a stroll through the borgo of Montefalco, always stopping at the Pardi linen store – a visit to their neighboring winery completes the day!

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For a more active day, nothing beats a horseback ride though the vineyards of the Terre Margaritelli winery followed by a long winery lunch or a cycling tour through the Umbrian valley with a picnic lunch in the countryside!

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Discover the best that the neighboring Umbrian villages have to offer!  I have designed my Tasting Tours of Bevagna, Spello and Perugia to explore all of the hidden secrets from the best salami producer to the original Perugian chocolates!

Suzy and Bill say:

“Jennifer has been working closely with all of the local farmers for 12 years—for a multi-course feast  at the Farmhouse using only the freshest locally sourced ingredients, reserve her to cook a special dinner for your guests!”

Family Farms of Montefalco Tour Read more

Life Italian Style's  Family Farms of Montefalco Tour has been a big hit so far this season.  In addition to a wonderful tasting ...