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Meet Nancy Szarkowski

The Art of Comfort Food

Today we sat down to chat with resident Chef and Certified Sommelier Vickie Reh. In addition to her work as Wine Director at Via Umbria, Vickie is the culinary powerhouse behind our Thursday Comfort Food dinner series. We talked about her favorite way to prepare a rare heritage grain, the place of comfort food within Italian culinary tradition, and what it means to cook with restraint.

Vickie with Stefano Marangon of Bisol Prosecco and Franceen Khang of Vias Wines. Here's they're trying out a Cuvée Rose Brut.
As Wine Director, Vickie Reh organized a sparkling wine tasting last week with Stefano Marangon of Bisol Prosecco and Franceen Khang of Vias Imports. Here, they’re trying out a Cuvée Rose Brut.

In your opinion, what is comfort food really all about? How do Italian food and comfort food intersect?

Comfort foods are the foods you dream about, the foods that warm your soul. They aren’t necessarily winter dishes. They’re dishes that evoke memories and emotions. I think that one of the basics of comfort food is that there aren’t a lot of complicated ingredients. Comfort food centers traditional combinations that make people feel happy and because you are using very few ingredients, the ingredients themselves must be perfect. That’s how Italian, and in particular, Umbrian food works.

In a way, Umbrian food is humble. Umbria is a landlocked region in Central Italy and Umbrian cuisine eschews more luxurious ingredients like lobster for grains, legumes and vegetables. You can certainly find some rich ingredients there, like gorgeous black truffles, but for the most part Umbrian cooking uses foods that can be grown or foraged in the surrounding countryside. When I travelled to Umbria, I was particularly fascinated by their use of this stunning variety of vegetables, legumes and grains.

Did anything surprise you about how they used these ingredients?

When I travelled to Umbria with Bill and Suzy, we tried grains and legumes I had never seen before. Some of the Italian chefs I later spoke to hadn’t even heard of them either. One of my favorites, which we cooked with Ernesto Panziani from Cannara, is called cicerchie. It’s sort of like a combination of a chickpea and a fava. It’s amazing but very obscure outside of Umbria.  Via Umbria is working to import it through Il Molino, an organic grain producer we visited just over the border of Umbria in Lazio.

Limited-edition C brought back from our food-buyer's tour of Italy this month!
Cicerchie bought by our food-buyer, Deborah Simon, on her food-buying tour of Italy this month. We haven’t got much left, so get some before it’s gone!

Ernesto did something very interesting with the cicerchie. Typically, cicerchie are made into soup or served cold in salads. But Ernesto cooked them until they were quite soft and then sautéed them with shallots and garlic in this beautiful olive oil. I’ve done that now five or six times at Via Umbria as a side dish for lamb. It’s so beautiful. The texture is fabulous—because the cicerchie are cooked until fairly soft, the texture when sautéed is similar to that of homemade refried beans. It’s not crunchy.  It’s got just a little chew, and this whole lovely chickpea-fava flavor mingled with the shallots and garlic. It’s such a good recipe. Although I serve it as a side dish, it could easily be a great main course for a vegetarian.

Vickie's cicerchie and lamb.
Vickie dressing cicerchie and lamb with a Sagrantino truffle reduction.

Your passion for Italian cuisine shines through in everything you do here. What makes Italian food special to you?

I love Italy and I adore Italian food.  It tends to be simple and classical. Italians have adhered to their traditions and classical roots. You’ll notice that’s how Ernesto and Simone cook. And that’s exactly how I have always cooked. I always say, I’m not trying to reinvent the wheel: I’m trying to make the perfect wheel.

For example, if I’m making Spaghetti with Cacio e Pepe, I’m not going to say, “For this new twist, I’m going to use a different type of cheese in my Cacio e Pepe!”  Instead, I will  use exactly what is traditionally used—Pecorino Romano, Parmigiano-Reggiano, and black pepper.” I want to use as few ingredients as possible because that’s how it’s made in Rome. When you’re in Italy, you’re eating amazing food that doesn’t have 5,000 different ingredients. It tastes really good and it’s not complicated.

I think it’s actually harder to cook well with fewer ingredients. It is all about restraint.  If you only have three ingredients in a dish, you have no room to hide. Each ingredient must be perfectly sourced, perfectly ripe. When I was head chef at Buck’s Fishing & Camping, I used to say, “Have the guts to buy a perfect tomato in season, add superb olive oil and the best sea salt, and call it a day.” One of my rules is to buy the best ingredients possible and get out of their way. To me, that’s what cooking is about. Letting the ingredients shine. I feel that’s very much an Italian concept.

Vickie's Comfort Food dinner last week was the perfect blend of elegance and familiar favorites.
Vickie’s Comfort Food dinner last week was the perfect blend of elegance and familiar favorites.

Join us for Vickie’s next Comfort Food dinner on Thursday, March 31st at 7:30 pm. Her beautiful meal will feature tagliatelle Bolognese, meatballs, raviole (a jam-filled tart), and more. We hope to see you there!

Get to know sommelier Vickie Reh Read more

Today we sat down to chat with resident Chef and Certified Sommelier Vickie Reh. In addition to her work as Wine Director ...

Bottomless Bellini Brunch

Brunch wasn’t until the afternoon, but the laboratorio kitchen got busy around ten o’ clock on Easter morning. Marco, Chiara, Bill, Suzy and Federico had their work cut out for them: in three hours, nearly 20 people would arrive to celebrate Easter, Italian-style. All hands were on deck, working together to create four glorious courses. Here’s a behind-the-scenes look at all the hard work and creativity that made this meal possible!

Bill skinning potatoes, which were later served as Contorni.
Bill skinned potatoes with a smile this morning.
Suzy and Chiara make an excellent team.
When they put on their aprons, Suzy and Chiara mean business.
Chiara beginning the Ciramicola, a colorful holiday cake.
Chiara starting the Ciramicola, a colorful holiday cake.
Marco mixing the dough for cherry cubotti.
Marco mixing dough for cherry cubotti.
Federico making tagliatelle from scratch.
Federico making tagliatelle from scratch.

The real fun began once all the guests arrived. Bellinis (and mimosas) flowed steadily, and families gathered around our communal table with friends new and old to celebrate.

One of our younger guests made quite a splash with her stylish bunny ears!
One of our younger guests made quite a splash with her stylish bunny ears!
Bill is a generous pour when it comes to Bellinis (and mimosas!).
Bill is a generous pour when it comes to Bellinis (and mimosas!).
Marco and Chiara's daughter, Viola, enjoying Easter salami.
Marco and Chiara’s daughter enjoying Easter salami.

We hope you’ll join us for our next holiday celebration! On April 23rd, we’ll host a Seder dinner to celebrate Passover. As always, guests of all faiths are welcome.

Buona Pasqua, and many thanks to all who shared their Easter with us today!

Easter in Via Umbria's Laboratorio kitchen Read more

Brunch wasn't until the afternoon, but the laboratorio kitchen got busy around ten o' clock on Easter morning. Marco, Chiara, Bill, Suzy and Federico ...

Even More Easter Torta

Easter in Umbria means it’s time for Torta Di Pasqua, a rich holiday cheese bread unique to the region. Visiting chef Jennifer McIlvaine stopped by to bake a scrumptious batch in our laboratorio kitchen, and gave us her recipe. But because every Umbrian family has their own special way of making Torta Di Pasqua, we asked several of our friends for their recipes. Simone, Ernesto, and Marco and Chiara all chimed in, and each of their ways of making Torta Di Pasqua sound amazing. Try them out at home with cheese from our cheese counter and tell us which version you like best!

Ready for the oven, miniature-style!
Ready for the oven, miniature-style!

Ernesto’s Torta Di Pasqua

5 eggs
1T of oil or 1T of pork fat (strutto)
2 cubes (50g) fresh yeast
5 pinches of salt
100g gruyere cut into cubes
100g parmigiano grated
Flour

Mix together eggs, oil, yeast salt and parmigiano.  Add flour until you have a soft dough.  Add gruyere cubes.
Fill a buttered baking tin just under half full.  Let rise for one hour. Bake for 30-40 minutes at 180c.

Here's what you'll need to make you very own Torta di Pasqua!
Here’s what you’ll need to make you very own Torta di Pasqua!

Marco and Chiara’s Torta Di Pasqua

10 eggs
200 grams wet yeast
800 grams grated cheese (parmigiana, pecorino, swiss) – leave some in larger pieces
250 grams unsalted butter melted
30 grams salt
black pepper
10li grams sugar
Water, oil and flour as needed
Separate the eggs. Whip the egg whites into stiff peaks. Mix the yeast with sugar, warm water and tablespoon of flour and let sit.
Beat the egg yolks until creamy, add the melted butter, salt, pepper and cheese.  Fold into the egg whites. Add yeast.  Mix in flour, water and oil until you reach desired consistency.
Butter the baking molds.  Split the dough into four pieces, roll into balls and place into each mold (filling approximately half full).  Cover and let rise (sitting next to a pot of hot water) for 3 hours.
When the dough reaches the top of the mold bake in a 160c oven for 30 minutes. Raise the temperature to 180c and cook for additional 10 minutes.  When the top starts to brown cover with aluminum.
It's not fun unless you get a little messy.
It’s not fun unless you get a little messy.
Simone’s Torta Di Pasqua

2.2 lbs pizza dough

10 eggs
1 cup parmigiano
1 cup Romano
1 cup strong pecorino grated
Salt
Pepper
1 tbs yeast
1 cup butter
1 cup pork fat
1 cup olive oil
Work all the ingredients together. Add 00 flour until the dough is smooth and elastic.
Let sit for three hours and then knead it. Fill a buttered pan half full.  Let sit again in the oven off with a pot of hot water (to maintain humidity). Wait until doubled. Bake for 2 hours at 325 degrees. Test with a tooth pick . When it’s ready, set upside down until cool.
Let us know how you Torta Di Pasqua turns out and send photos of your bake-a-thon to feedme@viaumbria.com. Best of luck!
 

 

 

An Umbrian holiday tradition Read more

Easter in Umbria means it's time for Torta Di Pasqua, a rich holiday cheese bread unique to the region. Visiting chef Jennifer McIlvaine stopped by ...

Torta Di Pasqua

Colombe cakes are a celebrated Easter treat throughout Italy, but did you know that Umbria has its own leavened Easter speciality? Today, chef Jennifer McIlvaine joined us to bake the region’s signature Easter bread, Torta Di Pasqua, before she returns home to Cannara. She gave us a little background on this delicious dish, as well as her own recipe. Here’s what she had to say about this beloved Torta.
Chef Jennifer McIlvaine kneading Torta di Pasqua dough.
Chef Jennifer McIlvaine kneading Torta di Pasqua dough.
Easter is the most important holiday in the Catholic church, so for Italians, Easter is the biggest holiday, even bigger than Christmas. In its earliest incarnation, Easter began as a Roman pagan tradition, which the Church turned into a Christian holiday to bring people into the fold.
During Carnevale, we make a lot of fried food because we have to use up all the fats, lard, and sugar in the house before Lent starts on Ash Wednesday, 40 days before Easter. During Lent, tradition says you’re supposed to fast from sweets and meat. But then on Easter morning, we eat Torta Di Pasqua.
Easter is the only day of the year that we eat a salty breakfast. We’ve been fasting from heavy things, but Torta Di Pasqua, or Pizza Di Pasqua, has eggs, pork fat, and lots of cheeses. Eggs were considered very expensive, so anything that has a lot of eggs was a sign of richness. In fact, we eat the Torta di Pasqua with a hard boiled egg. Eggs are another old pagan tradition. They have always been  a sign of spring, of rebirth and new beginnings. And that is why we have eggs for Easter.
Fresh organic eggs! These hens must have known Easter is right around the corner.
Fresh organic eggs! These hens must have known Easter is right around the corner.
Another traditional dish we eat on Easter morning with Torta Di Pasqua are the first salumi of the year. Today, farmers makes salumi all year long because we have refrigerators. However before refrigerators, farmers would only butcher pigs in November, December, and January, the coldest months of the year. The first salumi–smaller cuts like salami and capocollo–would age for three months and be ready to eat by Easter. So the tradition is that you eat Torta Di Pasqua, a hard boiled egg, and a slice of salumi. We always have lamb at easter, so we also eat Coratella, a lamb innerd stew, for breakfast as well. In Cannara, our town, we drink a sweet wine called Vernaccia with breakfast as well.

As far as buying Torta Di Pasqua versus making your own, in my town the split is about 50/50. In Cannara, the baker opens up his oven to the people of the town, usually on Holy Thursday or Good Friday, and lets them bake their own bread. So many people makes the dough at home and bakes it in his big oven. The best Torta Di Pasqua is made in a wood-fired oven, so you’ll see people light up their ovens a few days before Easter and then everybody brings their dough over. It’s a community thing, so people cook them together. It’s nice.

Here is Jennifer’s recipe for Torta Di Pasqua, which she made fresh for us today. Snag a mini Torta or get your very own full-sized loaf before they’re gone!

Golden mini Tortas, now available at our counter!
Golden mini Tortas, now available at our counter!

Jennifer McIlvaine’s Pizza Di Pasqua

  • 25 g brewer’s yeast
  • 1 tsp sugar
  • 100g warm water
  • 300g ’00’ flour
  • 500g ‘0’ flour + 100g for dusting
  • 5-6 eggs
  • 150g grated pecorino romano
  • 150g grated parmigiano reggiano
  • 1 tsp salt
  • 1 tsp pepper
  • 50g lard
  • 5 Tbs e.v. olive oil
  • 150g diced sharp provolone
  • 150g diced swiss cheese

In a large bowl, dissolve the yeast and sugar in the water.   Slowly add the flours, little by little, alternating with the eggs.  Mix well.  Add the grated cheeses, salt and pepper.  Mix well.  Add the lard and olive oil.  Knead well for about 10 minutes.   Add the diced provolone & swiss cheese and knead until well mixed.  Divide the dough into two equal parts and form into balls, folding the dough over itself.  Place each ball into a deep baking tin that has been greased (with lard) and floured.

Let rise for about 2 hours or until dough has reached the top of the tin.  Bake in the oven at 200°C for 20 minutes, then 180°C for another 40 minutes.  The Tortas are ready when a test stick comes out clean.

Every family has its own Torta Di Pasqua recipe. Check back later for more variations!

Umbria's Easter specialty bread Read more

Colombe cakes are a celebrated Easter treat throughout Italy, but did you know that Umbria has its own leavened Easter speciality? Today, chef ...

Deborah’s Italian Adventure

This week, we hear from Deborah, who has been combing every nook and corner of Italy for fabulous new products to stock the Via Umbria shelves.

For the past 12 days, I’ve been traveling the roads of Italy on a 19-day food buying tour. I’ve seen more of Italy then I ever expected to, and we’ve already traveled from the far northern edges to the very tip of the heel in Puglia. In a few days, we head to Sicily.

My companions on this journey have been quite interesting, and I’ve travelled with friends old and new. Scott, our butcher, joined me for the Northern leg of the journey, and I think he’s tasted more chocolate that he’s eaten in his entire life. Rissa, who has been instrumental in establishing our food program, is here with me in the South. 

This hillside view in Montepulciano, Tuscany is enough to make anybody jealous.
This hillside view in Montepulciano, Tuscany is enough to make anybody jealous.

I’ve also travelled with the Chef and owner of a restaurant in Traverse City, a restaurant owner in Nashville and his videographer, a Lithuanian with several different food-related businesses in Vilnius, and a woman from Northern Michigan who is earning her sommelier certification and working at a wine shop. Conversations in the van and around the table have covered everything from hiring to “what do you suppose is in this dish?” to “have you tried this wine?” The opportunity to spend time with everyone has been invaluable, and we’ve had a great time getting to know each other. I hope we will stay in touch.

Sampling delicious spreads by Villa Reale.
Sampling delicious spreads by Villa Reale.

From the start, Suzy and Bill have always emphasized the importance of the product. What’s in it, who made it, and ultimately, the quality. As a result, Via Umbria has shelves filled with amazing products made by people they’ve met personally, in facilities they have visited. That’s what I am doing on trip, and I’ve found it so humbling. For every producer we meet, this is very serious business. Careful thought and extreme care go into every detail of each visit and tasting. We have been feted in very small communities where restaurants and producers work together to find both creative and traditional ways of pairing their products with local, seasonal foods and wines.

Rissa gets a glimpse inside the facility at Gluti Niente, an organic, gluten-free pasta producer.
Rissa suits up for a facility tour at Gluti Niente, a gluten-free pasta producer in Salerno.

Almost every company we’ve seen is family-run, from the five generations of nougat and chocolate experts at Barbero to the brother-and sister enterprise Gluti Niente, a high-quality gluten-free pasta business entering its second year. And although it isn’t family-owned, Latteria di Cameri, which makes amazing gorgonzola dolce, is controlled by a consortium of dairy farmers who collectively set the standards for the cheese production. The stories of all of these producers are an integral part of their products, and it’s amazing to see the attention they devote to every step of the process, from the initial idea to the final packaging.

I can’t wait to share photos of the rest of my trip with you! Hopefully when you see them, you’ll feel a bit of what I do every time I step out of the van.

Ciao for now!

Deborah

Discovering the finest foods of Italy Read more

This week, we hear from Deborah, who has been combing every nook and corner of Italy for fabulous new products to stock the ...

Wine Tasting 101

As a sommelier, when I lead a wine tasting, I start from my passion. I began studying wine in 2008, which is also when I began to look at the journey of wine from producer to glass. That’s really how I came to understand wine. It’s important for wine lovers to know about where their wine comes from and how it’s made. Wine can taste very different when you know these things.

The first thing I tell people at a wine tasting is, “trust in your mouth.” What do you like? If a certain kind of wine agrees with your palate, explore that. If you’re just starting to seriously learn about wine, know that your tastes will change over time. Initially, I drank only simple wines, but eventually my preferences shifted. It takes time to develop a sense for all the components that make up a complex wine.

So, trust in your mouth, and your other senses, too. When tasting wine, start with your eyes. Look into your glass and observe the color of the wine. See how the light hits the wine in the glass.

First things first: Ombretta watches how the wine hits the glass.
First things first: Ombretta watches the way the wine streams into the glass.

Then, you must listen to the wine. How does it sound when the sommelier pours the wine into the glass? From this information, you’ll start to put together some ideas about the wine, which you must then confirm with your nose and, last of all, your tongue. It’s simple, but also very complex. All the senses are engaged and working together to determine what you are drinking.

As a sommelier, I’m very interested in matching wine and food. In Italy, we have lots of traditional foods to pair with traditional wines, and many different kinds of indigenous grapes from the North to the South. We are very rich, from this point of view. Umbria has an especially beautiful variety.

Grechetto, for example, is a white grape typical of Umbria. Although sometimes we may expect white wine to be thin, Grechetto is very structured, with an almond finish. In some ways, it’s similar to a red wine: it’s wonderful with beef, for example.

Trebbiano Spoletino pairs well with Umbrian cereal soups made of slightly sweet, nutty grains like barley and faro (with a little olive oil on top). They go together nicely because Trebbiano Spoletino delivers a fresh, fruity finish. Both Grechetto and Trebbiano Spoletino are white wines, but your tongue will react quite differently to each!

Ombretta and Via Umbria chef and wine director Vickie are expert sippers.
Wine is better when sipped together! Ombretta and Vickie enjoy a glass and each other’s company.

The two traditional red wines of Umbria are Montefalco Rosso and Sagrantino. Both are perfect with beef, pork, and fresh black truffle. Montefalco Rosso is a blend of about 70% Sangiovese, a widely cultivated grape in Umbria, and 15-20% Sagrantino. Each winery can choose which kind of grape makes up the last portion. Merlot or Cabernet Sauvignon are typical.

Sagrantino is somewhat astringent and robust, but it’s also long and elegant, leaving room for notes of fruit and spices. The Italian laws about production are very clear: a Sagrantino must age for 37 months. When it comes to rich, complex wines, it’s not so easy to maintain elegance, but a good Sagrantino does. Wine is like an orchestra. All the instruments have to play at the right moment, in perfect time, to create a symphony.

To learn more about Umbrian wines (and taste some yourself) join us for Ombretta’s wine tasting class on Wednesday 3/9! Test out what you’ve learned with a wine dinner afterwards.

Ci Vediamo!

Above, watch Ombretta do a quick swirl and swish in the Via Umbria wine cave.

With Sommelier Ombretta Ubaldi Read more

As a sommelier, when I lead a wine tasting, I start from my passion. I began studying wine in 2008, which is also when I ...

Chef Vickie’s Wine Primer

To prepare for tomorrow’s Montefalco Rosso wine tasting class with visiting Italian sommelier Ombretta Uboldi, we met up with Sommelier and Chef Vickie Reh in the Via Umbria enoteca to learn about the Wednesday night wine line up. Here’s what Vickie had to say about what you’ll be tasting:

In the town of Montefalco in Umbria, they produce a Montefalco Rosso and a Sagrantino. One is not a lesser version of the other. Sagrantino is simply 100% Sagrantino, and the Montefalco Rosso is primarily a Sangiovese. Tomorrow, we’re featuring a selection of Montefalco Rosso wines.

 

The 2011 Pardi Montefalco Rosso.
2011 Pardi Montefalco Rosso

It’s nice, I think, because the Sagrantino is a super deep, dark, extracted wine, and you can’t have something deep, dark, extracted, and tannic with every food. Sometimes you need a lighter wine, and the Montefalco is a lighter wine. It’s still by no means thin, but it’s something that can go with light pork dishes, chicken, vegetarian dishes, and cheese.

 

The 2012 Tabarrini Montefalco Rosso.
2012 Tabarrini Montefalco Rosso

So that’s where we are tomorrow. Ombretta is going to show you wines from 4 different producers: Pardi, Tabarrini, Plani Arche, and Sololoro. Most of them are 70% Sangiovese, 15% Sagrantino, and then each one has a different combination of the last 15%. The Pardi is probably the lightest, and the Sololoro is probably the deepest and darkest. The Tabarrini and Plani Arche are more in the middle, even though they are on the darker side.

 

The 2012 Plani Arche Montefalco Rosso.
2012 Plani Arche Montefalco Rosso

Two are organic, and two are sustainably farmed but not “certified organic.” To a certain extent, you have the same grapes in all of them, but some are fuller, some are lighter, some have different oak treatments, or different soil types and sites. Some are deeper and some are lighter. You really have to taste them side by side to get it.

 

The 2012 Sololoro Montefalco Rosso.
2012 Sololoro Montefalco Rosso

This is just the tip of the iceberg, because we think the best way to learn about these unique wines is to taste them for yourself. That’s why we’re offering several unique opportunities to learn about Umbrian wines in March with Umbrian food and wine experts Ombretta and Ernesto: three interactive wine classes and three dinners featuring Umbrian dishes perfectly paired with the wine’s you’ll learn about. Join us for a class, a dinner, or a combination of both for the ultimate Umbrian wine experience!

Wednesday March 2: Discover Umbrian Wines with Ombretta

Wednesday March 9: Discover Umbrian Wines with Ombretta

Wednesday March 16: Discover Umbrian Wines with Ernesto

Ci vediamo!

All about Montefalco Rosso wine Read more

To prepare for tomorrow's Montefalco Rosso wine tasting class with visiting Italian sommelier Ombretta Uboldi, we met up with Sommelier and Chef ...

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 ...

A Blizzard To Remember

On Friday afternoon when the flakes began to fall, owners Bill and Suzy Menard said they weren’t going anywhere. Restaurants and businesses shuttered up and down Wisconsin Avenue, but Via Umbria had no such plans. The store had recently moved to Georgetown, and everyone agreed this blizzard would be a perfect opportunity to get to know the neighbors.

A snowy Wisconsin Avenue.
A snowy Wisconsin Avenue.

Scott Weiss, Via Umbria’s resident charcutier, stayed until close that evening with a handful of other staff. “I saw a lot of cases of wine leaving,” he recalls. “We probably sold 6-8 chickens that day … normally we sell about 6 chickens a week.”

By nightfall, the blizzard was in full force. Everyone trekked over to the Georgetown Inn, where they stayed two to a room and made the journey back to the shop on foot the next morning. The glow of the Via Umbria storefront was the only light as far as the eye could see, and the neighborhood took note.

“We were packed all weekend,” Scott remembers. “All the seats were filled in the cafe downstairs, and the communal tables up in the Laboratorio and Galleria were full too.” Chef Simone cooked for coworkers and patrons alike in the Via Umbria demo kitchen, and Scott trotted out his barista skills to keep a steady stream of espresso flowing all weekend. Guests tucked in to the cafe’s stash of boardgames, enjoying endless rounds of Battleship, Quiddler, and Apples to Apples.

“It was fun, because we got to see a lot of people who otherwise would have been busy or working,” said hospitality and events manager Lindsey Menard, who spoke with the Georgetown Current about what it was like to be one of the few neighborhood spots open during the storm.

Many thanks to everyone who dropped by. We hope to see you soon!

 

 

 

 

Throwback Thursday to DC's big blizzard Read more

On Friday afternoon when the flakes began to fall, owners Bill and Suzy Menard said they weren't going anywhere. Restaurants and businesses shuttered up ...

Good For What Ales You

The rolling green hills of Italy have always been known for providing rich culinary experiences: savory plates of pasta, distinctly cured meats, flavorful olive oils. And of course, everybody knows about Italian wine. But there’s one more thing that’s steadily been rising through the ranks of Italy’s already abundant food scene: craft beer. And although many Italian breweries are small or relatively young, they all boast big flavor and creativity.

Recently moving into the spotlight is an Umbrian brewery located in Pontenuovo di Torgiano, Fabbrica della Birra Perugia. The brewery is a contemporary interpretation of ancient history, which began in 1875. During its earliest days, when it was the only brewery in Umbria, beer was distributed by cart with the help of powerful Maremma horses to get the beer to the train station and a few grocery stores and taverns. Today, they continue the tradition of fine Italian brewing and export to several countries across the world.

Birra Perugia beers are authentic expressions, handcrafted from natural raw materials and Umbrian spring waters. And just last year, Birra Perugia put Umbria on the beer map with Calibro 7, which won Beer of the Year 2015 at Beer Attraction, an international beer festival in Rimini. The intensity and creativity of this beer topped all others in one of the most competitive categories in the beer world. Via Umbria is proud to bring this unique and award-winning beer, as well as four other varieties of Birra Perugia brews, to the DC area.

 

Birra Perugia Golden Ale Birra Perugia Italian Red Ale Birra Perugia Chocolate Porter Birra Perugia Calibro 7 Birra Perugia Classic IPA
GOLDEN ALE AMERICAN RED ALE CHOCOLATE PORTER CALIBRO 7 CLASSIC IPA)

Golden Ale is light in color, with fresh aromas, lively taste and rich flavor. (5.2%)

American Red Ale is an amber colored ale, with an intense fragrance and an enveloping and decisive taste. It is inspired by a pioneering style that marked a decisive stage of the American craft beer revolution. (6%)

Chocolate Porter is a dark colored ale, with an enchanting fragrance, delicious notes of cocoa, and a full-bodied flavor. (5.3%)

Calibro 7 is an exuberant and original Italian Pale Ale, with strong citrus and tropical aromas. The creative recipe uses no less than seven different hops, resulting in an unconventional and irreverent fruity taste. (5.5%)

Classic IPA is produced with only malt (100% Maris Otter Flor) and English hops (East Kent Golding). The strong dry hopping gives resinous and balsamic sensations, with well balanced bitterness. (6.2%)

Haven’t tried any of these yet? We highly recommend that you do. Whether you’re a beer aficionado or just entering the world of craft brews, we’ve got the perfect event for you. Join Via Umbria on Wednesday, February 17th, to celebrate the month of Fe-brew-ary. This event is free to attend, with brews and bites available for purchase all night. Let us know you’re coming by reserving a spot, or just drop by to see what it’s all about!

The rise of craft beer in Italy Read more

The rolling green hills of Italy have always been known for providing rich culinary experiences: savory plates of pasta, distinctly cured meats, flavorful ...

Love is in the air!

romantic-dinner-2

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 ...