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Finally Ferragosto!

Vacation. Family. Beach and Eating.

These are my buzzwords for Ferragosto, one of my favorite Italian holidays that has always held a special place in my heart. Every year, the whole country of Italy takes off August 15th and heads to the beach, the mountains or just relaxes and enjoys a good meal.

Being completely unknown outside of Italy (and Italian-Switzerland), you must be asking yourself what IS Ferragosto?! So here is a brief history to bring you up to speed.

The word comes from the latin Feriae Augusti meaning “the holidays of Augustus”, referring to the emperor himself. It was set up as a holiday to celebrate the end of the harvest which was marked by a relief from extreme physical labor that comes with agricultural life. Eventually, Ferragosto was extended to take up most of the month. It wasn’t until the Fascist regime of Benito Mussolini that people began planning longer vacation trips during the Mid-August holiday. This acted as a way for Mussolini to push members of higher society to take trips to other Italian cities or visit seaside resorts.

With globalization the world has experienced some great advances, but it has a caused a shrinkage of the holiday to keep up with competing economies around the world (although us Italians still like taking a nice long holiday in August if we can manage!) who don’t take the whole month off.

But to me, the holiday is much more than its history and trying to compete with rival, world economies. To me it represents a mandated summer day to spend with family and go to the beach. You see all your friends out doing the same thing, and it represents Italy to its core. Italians do things the way that we want, and for this reason, I know that

While it is harder to continue this tradition living in the US (I don’t think my doctor with give me a note for being “Too Italian” to bring into work for missing the day), my girlfriend and I have made a pact to do something special to keep this special day relevant and as a sign of our “Italianness”.

So, take my advice, and try Ferragosto out for yourself. There isn’t a bad thing about it and you definitely won’t regret it!

If you want to celebrate Ferragosto with me, come down to Via Umbria for a Ferragosto-themed movie night. We’ll be watching the classic film Il Sorpasso while enjoying a delicious mid-August pasta dinner.

Celebrating on August 15th Read more

Vacation. Family. Beach and Eating. These are my buzzwords for Ferragosto, one of my favorite Italian holidays that has always held a ...

Food & Drink, How To, Recipes, Recipes
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Truffle Frittata

We love those recipes that are low effort, maximum reward and that’s exactly what this truffle frittata is. With so few ingredients, quality is paramount—we recommend using Tartufi Bianconi’s delicious truffle sauce “tartufata” to impart a taste of Italy into your frittata.

TRUFFLE FRITTATA
INGREDIENTS

4 eggs

Salt

Truffle sauce or “Truffled Flavoured Oil” from Tartufi Bianconi

      DIRECTIONS

-Beat the eggs with salt and a few teaspoons of your favorite truffle sauce.

-Heat olive oil in a skillet and cook the omelette on both sides—serve with truffled mashed potatoes.

Bianconi's Truffle Omelette Read more

We love those recipes that are low effort, maximum reward and that's exactly what this truffle frittata is. With so few ingredients, ...

Home and Abroad, Life in Italy
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Truffle Hunting in Umbria

At Tartufi Bianconi Summer means Black Truffles!

Thanks to the heavy rain we had late spring now the truffles are sooooo perfumed and tasty! The real name of this truffle is “Tuber Aestivum” but local people call it “scorzone” and that’s the way we like it too.

It’s an exciting experience to go on a truffle hunt, the weather seems to be favourable and we hope to find many this summer!

Pippo—our truffle dog—is at the forefront despite his age (he has just turned 13!!!). He cannot wait to go out in the woods with his master hunter Saverio, always looking forward to the next adventure and please don’t chase him or he’ll run faster and faster away from us!

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After the hunt we’ll find out many cool recipes to use the fresh truffle the traditional (and the unconventional) way!

This year Gabriella is making a lot of Frittata! It’s a very popular dish because it’s easy, delicious and also good for vegetarian and gluten free diets! You can enjoy it hot or cool, sliced liked that as we served it yesterday….yummy!

— Gabriella Bianconi

Get the recipe here >>

Pippo - our truffle dog - Cannot Wait Read more

At Tartufi Bianconi Summer means Black Truffles! Thanks to the heavy rain we had late spring now the truffles are sooooo perfumed ...

First We Eat, Our Family Table
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The Burger…

I have a love-hate relationship with burgers. As a chef I can’t stand them. As a chef getting off from work and drinking a Miller High Life or 5, I love them.  I mean I love the simple kind. Not the hand massaged, stressed free, pork fat infused, steak sauce marinated, fines herb buttered, pampered pucks of organic grass and hopp fed hipster beef.  

I prefer the pan fried, steroid pumped, corn fed, fatty as hell, indulged pucks of beef that are pan fried till nicely caramelized and topped with a proper cheese. If it’s two thin patties, even better. But what I really like about these types of burgers is the proper beef to bun ratio. Not too much bread, just enough mass to harness the beef and soak up all of that delicious fat and Champagne of beers.

So, it’s always a challenge to put a great burger on the menu, even harder if half of your adult life you have worked in Italian kitchens.  What we ended up with is a truffled taleggio-stuffed shortrib burger with aioli, beefsteak tomatoes and crispy guanciale on a brioche bun, available during DC Burger Week (July 22-29). It’s a cheesy, rich, delicious mess—in the best way possible.

Almost makes me rethink my fast food burger. 

BURGERWEEK-2

 

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I have a love-hate relationship with burgers. As a chef I can’t stand them. As a chef getting off from work and ...

Home and Abroad, Life in Italy
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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 ...

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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 ...

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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 ...

Home and Abroad, Life in Italy

What’s New In Umbria? (Part One)

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I am Simone Proietti Pesci, the chef of the restaurant and when you come to visit me in Bevagna you can taste the real Umbrian cuisine.

Le Delizie del Borgo is my restaurant in Bevagna inside the park, Filippo Silvestri.

The park is a special place to eat. We have table outside under the shadow of the trees and beautiful light during the evening. Some of our favorite dishes right now are handmade pasta with local fresh truffles, porcini mushroom salad and pasta with fava beans.

We have planted a garden in the backyard of the restaurant.  We have aromatic herbs and all the veggies come from our garden.

We are available for  cooking classes and private dinners in the restaurant and also at Bill and Suzy’s farmhouse, la Fattoria del Gelso, where you can celebrate your weddings and special events.  This summer we are hosting our first wedding at their farmhouse (can’t wait to share the photos with you!)

During the summer we have music in the park.  July 7th we have a concert and dinner, July 22nd a Jazz trio with dinner and the end of August Lola Swing will be playing.

Come party with us in the park.

Simone

Home and Abroad, Italy @ Home
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Happy Father’s Day

Dad, Padre, Father, Papà, Babbo. Whatever you call him, he is that unique figure in your life who holds a special place in your heart: a father. Father’s Day, means something different to each and every one of us, and we’ve asked our staff to share some of their favorite memories with you!

Reflections from our Team:

Lindsey: “Best (and worst) thing my father ever thought me: if something isn’t funny the first time it definitely will be by the tenth.”

Rae: “My Dad is my Best friend!”

Antonio: “Mi Papá ha sido un gran maestra de la vida.”

Justin: “Mio padre è il mio idolo e voglio ancora diventare come lui.”

J’han: “He always had a story to make you laugh.”

Tammy: My Dad can make me laugh as much now as when I was little.”

Ron: “My Dad was the kindest person that I’ve ever met and I still want to grow up to be like him!”

Patrick: “My Dad eats like a horse, sings like a bird and drinks like a fish.”

Deyon: “ I am so happy to be both a Father and a Grandfather!”

Chris: “My Dad never turned down a chance to go outside to play”

Zach: “Without my Dad, I wouldn’t be as ready to take on the world”

Meg: “My Dad will do anything he can for his family”

Max: “My Dad would beat Chuck Norris up”

Julia: “My Dad is the life of any party”

Federico: “Mio padre sarà sempre il mio punto di rifermento”

Liam: “As a father myself..I hope to one day be as kind, strong and courageous as my father..I know no one is perfect, but in my eyes he sure was pretty damn close”

Rene: ”Es un buen tipo mi viejo”

Larry: “This is my first Father’s Day as a father and I am really looking forward to it!”

Scott: “My Dad taught me how to smoke [pork butt!]”

Lauren: “My Dad has always taught me the value in working hard and eating well.”

Suzy: “Growing up in Iowa, I thought the Presidential candidates went to everyone’s house for dinner.  Lorne’s passion for politics was addictive and is what brought me to DC. He was a great dad – I miss him every day.”

Bill:  “Everyone who ever encountered my dad, no matter how briefly, couldn’t help but know that he was an exceptional person.  Kind, friendly, caring and always engaging, he quietly set a very high bar for his four sons. One day, stopping by his summer mountain vacation home I found myself chatting for the first time with the couple who had cleaned his house for the past decade and at the end of our conversation the husband remarked to me, ‘you are exactly like your dad.’  No one has ever paid me higher compliment.”

 

Dad, Padre, Father, Papà, Babbo Read more

Dad, Padre, Father, Papà, Babbo. Whatever you call him, he is that unique figure in your life who holds a special place ...

First We Eat, Home and Abroad, Italy @ Home
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An Umbrian Easter in DC

When our dear friends Marco Palermi and Chiara Cigogna come to Washington from Umbria, it might be an understatement to say that they bring the whole spirit of Umbria with them. With wit, warmth and wisdom, Marco and Chiara are the ideal ambassadors for this truly special region that we have come to call home.

Marco and Chiara are well known to anyone who has visited our Umbrian farmhouse but for those who are unaware, they are Umbrians through and through and have built quite a following among the guests whom have they taken care of during their visits to Umbria.

But the true treasure of the green heart of Italy is its people and no one better represents Umbria than Marco and Chiara. We relish that their annual visit coincided with Easter this year as we get the opportunity to celebrate with these cultural ambassadors discovering new foods and traditions.

But beyond their amazing personalities and hosting skills, their visit also means Umbrian delicacies are flying out of the Via Umbria kitchen at an even higher rate than usual! One of those specialties that is now available in our cafe, is the delicious Ciaramicola, pronounced Chara-mee-cola.

This special Easter cake is Umbrian to its core, and the tradition is that a woman would present this cake to her fiance on the morning of Easter Sunday,  But to be honest that traditional has been left in the dust because it is so good that everyone deserves the right to eat it!

So whether you join us around our communal table for Easter Brunch or Dinner with Marco and Chiara, or come in to the cafe to try some of their Umbrian delicacies, we guarantee you will be just as smitten as we are!

For the recipe for Ciaramicola, follow this link!

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Marco and Chiara are the ideal ambassadors Read more

When our dear friends Marco Palermi and Chiara Cigogna come to Washington from Umbria, it might be an understatement to say that they ...

Entertain, Events, Food & Drink, Home and Abroad, Italy @ Home
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MELT

Our annual MELT Fondue Fest is a good excuse for us at Via Umbria to throw a party and celebrate one of our favorite foods: Cheese! This was our 3rd year of hosting and we changed the cheese to keep the event fresh and fun. This years cheese extravaganza focused on 4 signature melted cheese dishes:

1)Italian Fonduta–  Melted Fontina Val D’Aosta with Grappa
2) Queso Blanco– Melted Queso Blanco with Jack Cheese, Cumin, Green Chiles and Cayenne
3) Alpine Fondue– Classic Melted Gruyere
4) Carnaroli Risotto-Carnaroli Risotto Made in a wheel of Grana Padano

Each cheese was also specially paired with a beer or wine to perfectly compliment it’s flavors.  Below you will find some of our favorite shots of this year’s event, and if you weren’t able to attend then we look forward to seeing you next year!
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Cheesey Read more

Our annual MELT Fondue Fest is a good excuse for us at Via Umbria to throw a party and celebrate one of ...

Entertain, Home and Abroad, Italy @ Home
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Meatballs!

Since I have been cooking regional Italian food  professionally for quite some time, the dreaded request from guests…“why don’t you have spaghetti and meatballs on your menu”   inevitably rears its ugly head. It has become a topic of “conversation” at almost every Italian restaurant that either I have had the pleasure of being the Executive Chef or I have owned.  Don’t get me wrong..I love Spaghetti and Meatballs, my Irish mother makes fantastic Spaghetti and Meatballs, and it is something I remember requesting for my birthday when my mom would take requests for Birthday dinners.  However, I never put it on the menu at any restaurant…and this is why: There’s no such thing as Spaghetti and Meatballs in Italy. Never has, never will. When I think of the many outstanding regional specialties of Italy I wonder “why do people feel that it should be on the menu at an Italian restaurant?”

Maybe, sometimes….”Spaghetti just likes to be alone” a line from my favorite movie Big Night so poignantly states.

Then I remember…that going to a restaurant can bring back many memories for people. When we gather around a table, inevitably, the center of attention is the food, and somehow if it all comes together the food can bring us back to a simpler time when we all enjoyed each others company instead of checking how many “likes” you received on your latest Facebook post.  And of course Spaghetti and Meatballs can bring back those memories for many of us. It does for me. I come from a large Italian/Irish family and I vividly remember the smell of the meatballs cooking in olive oil, the hint of garlic simmering and that unique smell of the “macaroni” as my father called it boiling in the salted water.   And really that is what it is all about. It may not be truly Italian…but it is Italian American and for that reason I now put it on some menus.

I however will not serve my meatballs with Spaghetti, I prefer Orecchiette. When portioning the meatballs, make them the size of a ping pong ball, not too big so they don’t dry out.  The recipe I have posted are for meatballs made in the Pugliese style, a lot of fresh herbs, Pecorino cheese and red wine take these meaty orbs to another level.  Enjoy with a bold glass of Negroamaro from Puglia and finish off with some Amaro and then you can create new memories.

To see the full recipe for Pugliese Meatballs, click here!

LiamMeatball

That's a Spicy meatball Read more

Since I have been cooking regional Italian food  professionally for quite some time, the dreaded request from guests...“why don’t you have spaghetti ...