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White Truffle Parmigiano Sformato

This recipe 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…

 

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.

 

This recipe is a great way to start off a holiday meal and represents everything that is great in Italian regional cooking.  ...

Truffle Frittata Recipe

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 flavored oil to impart a taste of Italy into your frittata.

TRUFFLE FRITTATA RECIPE
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 or oil.

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

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

Truffle Hunting in Umbria

At Tartufi Bianconi’s 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 >>

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

Cheese of the Month: Ogleshield!

One of the most fun aspects of working in food is that it is ever evolving and changing. Tradition may be the undertone of most things you see, but innovation is everywhere, regardless of how steeped the source. As a cheesemonger, finding fascinating new cheeses hidden in renowned traditional sources is one of my greatest pleasures.

No matter where in the world you look, many of the practices of making cheese are the same. The curds are heated in similar patterns, similar cultures are used, and many similar rind formation techniques are applied, but the results can be drastically different. So if I was surprised to find one of the foremost names in traditional English cheeses attached to a Swiss raclette style cheese, I was even more surprised to find one of England’s foremost cheddar producers as well! Montgomery’s Cheddar has long been held as one of the standard bearers of English cheddars and their collaboration with Neal’s Yard Dairy in Ogleshield reflects a lot of that commitment to quality and tradition, even in a more innovative cheese.

The first of these collaborations occurred on Ogleshield’s predecessor, Jersey Shield. Jaime Montgomery uses primarily more mild Holstein milk for many of his cheeses but made the decision to expand his small Jersey herd to cheese production as well. Jersey Shield started more traditionally English with a ashy gray bloomy rind, a firmer texture, and a cheddared style. However, due to the larger size and delicate nature of the fat globules in Jersey milk, the cheese did not succeed as affineurs had hoped. William Oglethorpe, who at the time was the senior affineur at Neal’s Yard, knew that the cheese had the potential to be incredible, they just had to find a way to get there, and thus, Ogleshield was born.

Ogleshield has all the ingredients for an incredible cheese: Jersey milk with its characteristic bright yellow fat and complex flavor profile from a master dairyman and a rind hand-washed and salted in the traditional Swiss style developed by master affineur, for whom the cheese is named. The result is a semi-soft, nutty, and almost fruity cheese incredible for melting with more punch and tang that a traditional raclette.

We are very happy to announce that Ogleshield will be our May cheese of the month! Come taste it in all it’s wonderful forms May 3rd at 7:30! Please visit our website for tickets!

Author: Emily Shifflett

Tips From Our Cheesemonger Emily Read more

One of the most fun aspects of working in food is that it is ever evolving and changing. Tradition may be the ...

Smoked Salmon Tasting

There isn’t a single event at Via Umbria that I don’t look forward to but the Ivy City Smoked Salmon tasting particularly piqued my interest. I know I’m not alone that for me and my family, smoked salmon is a kind of simple luxury. We enjoy smoked salmon by itself as a snack or for breakfast in our bagels or for dinner in a salad or a pasta. Our affinity for smoked salmon can let us tell you that not all brands are created equal which made Ivy City’s appearance much more intriguing.

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It was an intimate event which fostered intimate connections. I was seated next to some Via Umbria regulars, and by regulars I mean almost daily customers, whom I had been acquainted with before. As always, conversation flowed freely while we noshed samples of five of Ivy City’s smoked fish paired with a variety of spreads, my favorite of which was a creamy goat’s milk butter. An Ivy City rep explained to us the kinds of salmon we would be tasting which was an educational experience in and of itself. I did not even know there was such a thing as hot and cold smoking!

The salmon itself was divine which makes it no surprise that Via Umbria has started carrying it. smoked salmonddThree in particular stood out to me; the traditional smoked salmon was superb and as someone who appreciates the classics, I wondered as soon as it hit my lips if there was any way I could send this to my mother who lives 2,000 miles away. This is the kind of salmon that you want on a Sunday morning when you want to feel decadent without leaving the comfort of your home. The other two surprised me, one that had hints of dill and the Ivy City signature “Salmon Candy” which carried notes of honey without being overly sweet. The savoriness of the salmon and the honey played so well together that I only wish I could have more.

If you missed the tasting and are in the neighborhood please stop by to take a look at the Ivy City products Via Umbria has started carrying. You will never regret an opportunity to let what Via Umbria has to offer meet your taste buds.

Author: Judith Crews

The Only Kind of Smoking Mothers are OK With Read more

There isn’t a single event at Via Umbria that I don’t look forward to but the Ivy City Smoked Salmon tasting particularly piqued ...

Your Essential Food Guide to Mardi Gras

new-orleans-beignetsAround the world, thousands flood the streets of major cities to celebrate Carnival. Here in the United States this festival is celebrated in New Orleans, Louisiana. Similar to Carnevale di Venezia, Carnival in the Big Easy is host to parades all month long leading up to Mardi Gras and the closer it gets the crazier it gets. Some dress in full costume where some barely dress at all. Bourbon Street is lined in swaths of glimmering green, gold, and purple. With faces covered in extravagant masks, beads constantly flying through the air and feather boas flowing across the crowd Carnival is a unique cultural experience not to be missed. little-jewel-best-po-boy-los-angeles-anne-fishbeinCentral to any cultural experience is the food. If you don’t eat what the locals eat, have you actually been there? Famous for it’s Cajun and Creole Cuisine, New Orleans is the perfect place for a crazy party like Carnival. This festival gives the local eateries a crowd to showcase their traditional dishes. From Crawfish to Beignets, New Orleans Carnival food is quick and easy. Stop into any restaurant in the French Quarter and you’ll easily find great places to eat. Some standard fare include crawfish and other shellfish which are commonly boiled and served with corn and potatoes. Another easy meal is the Po’boy: a submarine sandwich on french bread filled with fried seafood such as shrimp or catfish topped with lettuce, tomato and a remoulade. Pat O' Briens HurricaneTo pair with these foods, you’ve got to have Hurricanes the classic New Orleans cocktail made with Rum, fruit juice and grenadine. If a sweet drink isn’t your preference you can always find a Sazerac (cognac based cocktail) in NOLA. It just wouldn’t be Carnival without a Hurricane or a Sazerac. And for dessert: Beignets. New Orleans is famous for this French version of the Italian zeppole, a beignet is a sweet fried dough ball topped with powdered sugar. Another important dessert in NOLA during this festival is the King Cake. Made specifically for the Mardi Gras celebration, the King Cake is a pastry filled with raisins, cinnamon, and pecans. In true New Orleans style, an additional ingredient fills this holiday treat: a trinket, originally a porcelain baby that represented Jesus, that promises luck to the finder. The person who does find the trinket is in charge of next year’s king cake and hosting the Mardi Gras party. Celebrate, reinvent old traditions, forge new ones, it’s Carnival!

For Information about our Carnevale Events visit: viaumbria.com/events

From King Cake to Hurricanes... Read more

Around the world, thousands flood the streets of major cities to celebrate Carnival. Here in the United States this festival is ...

Our Umbrian Valentine

ebsvxw5atk8-patrick-schopflinEvery year we mark the fourteenth of February as a meaningful day in our hearts; in celebration of San Valentino, the patron saint of courtly love, people around the world take the time to make their loved one feel special. This third century bishop was from Terni, the second largest city in the region commonly referred to as “The Heart of Italy,” Umbria. As a region, Umbria has brought the world Saints Francis, Benedict, and Rita in addition to Saint Valentine. Though San Valentino was one of many saints from Umbria his remembrance is the most fun to celebrate. Legend has it that San Valentino handed a rose to a pair of quarreling lovers, he told them to hold it between their hands without getting pricked by the thorns. He walked away and after some time the couple found him and asked him to marry them. Just one example of San Valentino’s ability to understand the inner workings of the heart easily explains why we celebrate love on Valentine’s Day. Heart shaped candies, secret admirers, endless roses, and fine dining are only a few ways Washingtonians celebrate this Saint.

Here at Via Umbria, as Georgetown’s unofficial ambassadors to the Heart of Italy, we are spending the whole week celebrating San Valentino.

Starting on February 8th, we have a variety of events featuring the most Umbrian/Italian aspects of this homegrown holiday, Valentine’s Day. Discover the perfect vino for your Valentine’s dinner at our Wine Tasting: Stop and Smell the Rosé. Wines featured are hand selected by our experts to epitomize the flavors we seek on such a special occasion. On Thursday, Friday or Saturday come enjoy an intimate meal featuring a special Umbrian Valentine’s menu at our Italian Dinner Party: Love is in the Air. We are also hosting a Couple’s Cooking Class featuring Baci Chocolates. Made famous by the Perugina Chocolate company these chocolate kisses will make your sweetie even sweeter. And no week of celebration would be complete without an exclusive Valentine’s Day Cocktail Class taught by guest mixologist Matt Demma from True Syrups. With drinks inspired by classic romantic movies this class will make your heart swoon. In honor of our own San Valentino we are doing the things we love with the ones we love.

For a full calendar and to sign up for these events visit our website: viaumbria.com/events.

Rachel Enoch
Rachel Enoch

The patron saint of courtly love Read more

Every year we mark the fourteenth of February as a meaningful day in our hearts; in celebration of San Valentino, the patron ...

Cooking Demo

Thank you to everyone who came out for our inaugural cooking demonstration on Wednesday! Dorrie Gleason led us through three different types of frittatas, an egg sandwich and panettone with sour and sweet fruit sauce.

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Recipe cards

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Dorrie Gleason

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We had a wonderful (and tasty) time!

Our next cooking class will be this upcoming Wednesday, November 25th, from 4:00 PM – 6:00 PM, where we will be making Thanksgiving cakes and pies. See more on our Facebook, and come join us!

 

Ci Vediamo!

–Via Umbria

 

Italian Brunch with Dorrie Gleason Read more

Thank you to everyone who came out for our inaugural cooking demonstration on Wednesday! Dorrie Gleason led us through three different types of frittatas, ...

Events at Via Umbria

Cheers

 

We know you all are eager to see when we will be open, and as our website developers continue to work on our online Calendar so you can see events and purchase tickets on our website, we would like to use this space to temporarily let you know what is happening in the store.

 

Porchetta

Friday and Saturday, November 27th and 28th

Event: Porchetta at Via Umbria for a limited time
Where: Via Umbria Cafe

Cost: by weight!

Time: 7:00 AM – 7:00 PM

Cheese Plate

Saturday, November 28

Event: Holiday Cheese Plate Perfection

Get out of the house and enjoy an easy family activity together with something everyone loves: food.

Sail through the holidays with chEASE as you learn the secrets of the ultimate cheese plate.

Build the perfect cheese plate with wonderful Italian pairings from Via Umbria.

Come on your own and meet new friends, or get the whole family out of the house and doing a guided activity together – with delicious results.

We will prepare a curated board together with domesctic and imported cheese – learn about cheese in a relaxed and fun environment.

Where: Via Umbria Test Kitchen

Cost: $50 – tickets available on Eventbrite or by cash or credit before the class

Time: 7:00 PM – 10:00 PM

RSVP: Please RSVP to events@viaumbria.com or by calling 202.333.3904

Creative Crostini

Sunday, November 28

Event: Creative Crostini

Chef Jodie will lead our class on Sunday where your all your crostini dreams will come true.  This will be an interactive class where chefs will eat their creations!

Where: Via Umbria Test Kitchen

Cost: $50 – tickets available on Eventbrite or by cash or credit before the class

Time: 6:00 PM – 9:00 PM

RSVP: Please RSVP to events@viaumbria.com or by calling 202.333.3904

Via Umbria

Wednesday, December 2

Event: Holiday Appetizers with Chef Dorrie Argentine 

Learn how to master holiday appetizers in the Via Umbria test kitchen.

Chef Argentine will lead us through numerous Italian appetizers that will wow your guests this Holiday Season.

Meet new friends and learn classic techniques in this casual and fun environment. And come hungry – you will eat your creations!

This class is ages 12 and up.

Where: Via Umbria Test Kitchen

Cost: $85 – tickets available on Eventbrite or by cash or credit before the class

Time: 7:00 PM – 10:00 PM

RSVP: Please RSVP to events@viaumbria.com or by calling 202.333.3904

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Friday, December 4

Event: Get the Greens: Vegetable Focused Cooking 

As the holidays approach, ramp up the vegetables you are incorporating into your diet in easy and fun ways. We are vegetarian and vegan friendly!

Cooking with vegetables in the winter should never be a snore, and Chef Jodie Steiner will help you create a full meal where vegetables are the star.

Italians eat a vegetable-centric diet, and now we are sharing our favorite recipies with you! You will eat all of your creations.

Where: Via Umbria Test Kitchen

Cost: $60 – tickets available on Eventbrite or by cash or credit before the class

Time: 7:00 PM – 10:00 PM

RSVP: Please RSVP to events@viaumbria.com or by calling 202.333.3904

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Saturday, December 5

Event: Five Ingredient Cooking Class  

When it comes to Italian cooking simplicity is the watchword with flavors based on a few perfect ingredients. Come join Chef Vickie Reh as she illustrates this important and delicious concept–making wonderful dishes with five ingredients or less.
 
Along with simplicity, Chef Reh will discuss the importance of sourcing perfect authentic ingredients (we can certainly help you with that) whether those ingredients are local produce, farmstead cheeses, artisanal pasta or an amazing bottle of New Olive Oil just arrived from our friends in Umbria.
 
Join us in our newly opened kitchen where we invite you to don an apron–and bring an appetite because at the end of the class we’re going to need someone to help us eat the results! You may want to bring a friend or two!

Where: Via Umbria Test Kitchen

Cost: $50 – tickets available on Eventbrite or by cash or credit before the class

Time: 7:00 PM – 10:00 PM

RSVP: Please RSVP to events@viaumbria.com or by calling 202.333.3904

 

November 27 - December 5th Read more

  We know you all are eager to see when we will be open, and as our website developers continue to work on ...

Events Space at Via Umbria

On Sunday night we were able to celebrate our first event in the newly remodeled space. With some assistance from Chef Simone and Ombretta, we hosted a smashing surprise birthday party to remember. Here are the photos from the event – we are so happy to finally be able to share this space with you!

Daniele Sassi from Tabarrini helped us with the wines
Daniele Sassi from Tabarrini was present to help us learn about the wines
Bread from Metropolitian bakery
Bread from Metropolitian bakery
Homemade tortolini from Simone
Homemade tortoloni from Simone
Our new Cipolloni oil
Our new Cipolloni oil
Walnuts in Honey - a new decadent treat we will carry in the store
Walnuts in Honey – a new decadent treat we will carry in the store
Simone, Daniele, and Suzy
Simone, Daniele, and Suzy

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Ci Vediamo!

 

–Via Umbria

Celebrate your special events at Via Umbria! Read more

On Sunday night we were able to celebrate our first event in the newly remodeled space. With some assistance from Chef Simone and ...

Noteworthy Notizie

Illy Coffee

How is your week going? Here, things are moving fast – we are getting our Certificate of Occupancy and hope we pass our health inspection (fingers crossed!) over the weekend.

 

Meanwhile, here is what is happening in the Italian media:

There is a huge olive oil scandal in Italy right now — much imported oil that has been market as “extra virgin” is, in fact, no such thing. This is why you should buy from people you trust and know, aka us (and stick with the smaller producers).

 

Conde Nast Traveller interviews cashmere superstar Brunello Cucinelli on his home region of Umbria, with some beautiful photography thrown in for good measure.

We also like his view on lunch from two years ago in Bon Appetit (if only we all had a Villa to retire to for a nap after lunch!)

 

Stop being intimidated by wine, says Bon Appetit. Which is why at the new Via Umbria we promise no judgement, only delight and discovery, when shopping for wine.

 

This cat had a three day hangover after breaking and entering a wine cellar and lapping up some bottles. We can relate.

 

It is time for lentil soup. Get your lentils and cozy up.

 

And don’t forget our Book Club is next week! Grab your copy here.

 

Ci Vediamo!

—Via Umbria

 

 

 

 

 

November 13 Read more

How is your week going? Here, things are moving fast - we are getting our Certificate of Occupancy and hope we pass ...

Food and Wine Tour

For those of you fully indoctrinated into the Via Umbria lifestyle, you are well aware of our friendship with Chef and Restauranteur Simone Proietti-Pesci. At his newly re-opened restaurant in Bevagna, he serves up dishes all by himself in his tiny kitchen. Everything he creates is an extension of himself and his region; he crafts meals with care, love, and intent, with a dash of character on top to finish.

Local Mushrooms
Local Mushrooms

On the Food and Wine Tour, our new stateside chef, Vickie Reh, worked side by side with Simone in his kitchen, preparing a meal for everyone on the tour. A few bottle of fabulous local wine were procured, corks popped, and gentle conversation began before the first plate arrived. And then another. And then another. And then another.

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With the ingredients bought and collected that day, these two chefs created an Umbrian meal to remember. And one that we will hopefully be able to recreate stateside when we open.

Simone's business partner, Ombretta, pours wine for the first dishes
Simone’s business partner, Ombretta, pours wine for the first dishes

Our guests were able to discover the thrill of a single – channel kitchen, savor the dishes served with much love, and share the effervescence and friendship that comes naturally to Simone. While the food Simone produces is always stellar, the mood his restaurant and manner put you in are ever more important. You are not just a guest, you are a new friend.

Simone

Couscous as a first plate
Couscous as a first plate

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Ombretta gets a hug
Ombretta gets a hug
Arugula, Almond, and Pomegranate salad
Arugula, Almond, and Pomegranate salad

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Vickie prepares the second course
Vickie prepares the second course

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Local Meat
Local Meat

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Handmade tortellini
Handmade tortellini
The pasta is a hit
The pasta is a hit

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A Simone Classic - deconstructed lasagna
A Simone Classic – deconstructed lasagna
Grilling the mushrooms
Grilling the mushrooms

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Simone's partner and dishwasher observe
Simone’s partner, Desiderio, and the dishwasher observe the calculated madness

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The finale - fall apple torte
The finale – a fall apple torte

Simone

Being at Simone’s, it is easy to feel at home…that is if your home had a private Italian chef (and you can hire him here in the USA, in January!). A relaxed atmosphere, perfect wine, and haute cuisine that makes you feel comfortable made for a night to remember.

Simone will be returning to the United States in January for his annual dinners – in your home and at Via Umbria in Georgetown. Email suzy@viaumbria.com for advance registration, interest, and questions. We can’t wait to share the dishes and personality of our dear friend with you.

 

Ci Vediamo!

–Via Umbria

 

Cooking and Eating with Simone Read more

For those of you fully indoctrinated into the Via Umbria lifestyle, you are well aware of our friendship with Chef and Restauranteur ...