Recipes

Simone’s Summer Salad Recipe

Filled with toasty fregola sarda and delicious summer vegetables like sweet peppers, cucumbers and cherry tomatoes, Chef Simone’s panzanella is a classic summer cookout staple. The crisp vegetables offer a bright contrast to the tender cooked grains—Simone’s Summer Salad is the star of every BBQ.

SIMONE’S SUMMER SALAD
INGREDIENTS

I cup raw Fregola Sarda
2 cups hot water
Carrots
Celery
Fresh onion
Sweet peppers
Cucumbers
Cherry Tomatoes
Basil
     DIRECTIONS

– Boil the water and cook the Fregola. Once tender, drain and let cool.

-Dice all the veggies and toss with salt, pepper, olive oil and balsamic vinegar to taste.

-Once the Fregola is cool, mix with the prepped vegetables and sprinkle with fresh basil.

 

Filled with toasty fregola sarda and delicious summer vegetables like sweet peppers, cucumbers and cherry tomatoes, Chef Simone’s panzanella is a classic ...

Quick Summer Salads

ASPARAGUS AND RHUBARB SALAD
INGREDIENTS

10 stalks asparagus – ends broken off

3 stalks rhubarb – slightly shaved

2 cups pea shoots

¼ cup lemon juice

¼  cup extra virgin olive oil

1T honey

 

 

     DIRECTIONS

Lightly brush asparagus with olive oil and roast until tender.  Slice into 1” pieces. Slice the rhubarb into matchsticks. Whisk together the vinegar, olive oil and honey.  Toss asparagus and rhubarb with dressing in a serving bowl. Season to taste with salt and pepper. Top with pea shoots and lemon zest.

STRAWBERRY AND ASPARAGUS SALAD
INGREDIENTS

1 pint strawberries sliced

4 cups baby arugula

10 stalks asparagus – ends broken off

Goat Lady Chevre

Marcona Almonds

¼ cup balsamic vinegar

¼ cup extra virgin olive oil

 

 

     DIRECTIONS

Lightly brush asparagus with olive oil and roast until tender.  Slice into 1” pieces. Put arugula in a serving bowl and add strawberries.  Whisk together vinegar and olive oil – season to taste with salt and pepper.  Toss the arugula and strawberries. Top with dollops of goat cheese and almonds.

FAVA BEANS AND PORTOBELLO MUSHROOMS
INGREDIENTS

1 pound fava beans shelled

3 Portobello Mushrooms cleaned

¼ pound aged pecorino shaved

⅓ cup extra virgin olive oil

⅓ cup white wine vinegar

1 T dijon mustard

 

 

     DIRECTIONS

Steam fava beans for 1-2 minutes (should still be bright green) remove from heat and put on ice to quick chill.  Slice portobellos. Whisk together olive oil, vinegar and mustard. Add salt and pepper to taste. Toss together mushrooms and cooled favas.  Top with pecorino and serve.

ASPARAGUS AND RHUBARB SALAD INGREDIENTS 10 stalks asparagus - ends broken off 3 stalks rhubarb - slightly shaved 2 cups pea shoots ¼ cup lemon juice ¼  cup ...

House Spice Rub Recipe

Umbria is famous for its Norcinos – butchers – creating cuts to be grilled, roasted and cured. This Father’s Day our Norcino shares his in-house seasoning blend inspired by the flavors of Norcia. The fragrant and summery flavors of wild fennel and citrus provide a piquant and unexpected twist to a classic summer BBQ. Fennel pollen can be purchased in-store—just ask at the butcher counter.

HOUSE SPICE RUB
INGREDIENTS

1 lb Sicilian fleur de sel

1 oz fennel pollen

2 oz coarse black pepper

2 oz muscovado sugar

2 oz dried orange zest

 

 

     DIRECTIONS

-Mix together blend ingredients and store in an air-tight container. Makes 1 1/2 lbs.

To use: rub steak, chicken, etc. with extra-virgin olive oil. Rub 1 oz. of seasoning per every 1 lb of meat and allow to marinate at room temperature for at least 20 minutes. Grill, roast, smoke, sous vide or cook however you like.

Note: this blend is also great on roasted olives tossed in good olive oil.

 

Umbria is famous for its Norcinos - butchers - creating cuts to be grilled, roasted and cured. This Father’s Day our Norcino ...

Whole-Baked Fish with Olives Recipe

This recipe for whole-baked fish with olives comes to us from Elizabeth Minchilli, who enlisted a team of Italian mammas and nonnas to perfect it. After tinkering with her method and recipe for 25 years, she says she’s finally nailed it. The result is a tender roasted fish, flavored with briny green olives and bright, bursting cherry tomatoes. Spoiler alert: this  might be our favorite recipe from her new book.

WHOLE-BAKED FISH WITH OLIVES
INGREDIENTS

2 whole fish with the head on, cleaned and scaled (you can ask the fishmonger to do this for you)

1 bunch of flat-leaf parsley

8 cherry tomatoes, quartered

1 cup briny green olives, unpitted

Olive oil (about ¼ cup)

Salt

Freshly ground black pepper

 

 

     DIRECTIONS

Preheat the oven to 350 degrees F.

Oil one fish generously, seasoning the cavity with salt and pepper. Stuff parsley and a few olives into the cavity and scatter half of the olives and tomatoes around the fish. Place fish on parchment or aluminum foil and repeat with the other fish.

Wrap each fish, creating a seal so steam won’t escape. Bake for about 25 minutes, then let rest for 10 minutes

To serve, place on platter, open the packet, and debone the fish. Pour the juices from the parchment paper along with the olives and tomatoes on top of the fish.

 

This recipe for whole-baked fish with olives comes to us from Elizabeth Minchilli, who enlisted a team of Italian mammas and nonnas to perfect it. ...

Burrata with Peperoncino Crema

Guests from our most recent Chef’s Dinner (“Spring in Puglia”) will recognize this creamy-cool burrata with fiery peperoncino from the menu. As striking as it is, it’s remarkably simple to pull off and is a great way to end the day during those hot summer months. 

BURRATA WITH PEPERONCINO CREMA
INGREDIENTS

1 pc Fresh Burrata

2 t of Calabrian Hot pepper paste

1 t fennel pollen

1 t smoked sea salt

 

 

     DIRECTIONS

Cut burrata in half, remove the stracciatella and place in a separate bowl. Add hot pepper paste to your liking and the fennel pollen. Once combined, use a spoon to put it back into the cavity of the burrata and set aside. 

-To plate: Put about 2 tablespoons of the cold fava bean puree (recipe follows) down on the plate and place 1 burrata half alongside it. Add a small garnish of baby greens tossed with lemon and olive oil. Season the burrata with a pinch of smoked sea salt and finish with EVOO. Garnish with Taralli.

FAVA BEAN PUREE
INGREDIENTS

2 cups fava beans, blanched, shells removed

1 small onion, small dice

1ea garlic clove, sliced

2 T mint leaves

EVOO

Water

Salt

 

     DIRECTIONS

-Sauté the onion in olive oil until  translucent. Add garlic and fava beans;  sauté for 2 minutes on medium-high heat.

-Add about 1.5 cups water and a pinch of salt and bring to a boil. Immediately turn off heat and transfer to a blender.  

-Add the mint, and about ½ cup EVOO and puree on high speed till smooth. Adjust seasoning with salt. Reserve and cool.

 

Guests from our most recent Chef's Dinner ("Spring in Puglia") will recognize this creamy-cool burrata with fiery peperoncino from the menu. As ...

Pretty Pretty Peas

There are few greater joys in life than digging into an exceptional plate of pasta. The combination of perfectly hand rolled noodles and a rich, textured sauce is honestly what most of my dreams are made of. But no matter how many plates of pasta I delve into, no matter how many restaurants I visit, there is simply nothing that compares to the steaming bowl of chitarra with fresh spring peas we enjoyed on our most recent trip to Florence. It may not sound like much, but that combination of handmade chitarra with spring peas epitomizes the best of Italian cooking: simple ingredients and enormous flavor.

While nothing will truly match the experience of climbing down a tiny, steep stairway tucked away by the Ponte Vecchio and then descending into an impossibly small dining room bursting with mouthwatering scents and at least two too many tables, the magic of simple springtime pasta can be reproduced anywhere. This past Wednesday I was fortunate enough to witness this as Via Umbria’s Chef Liam LaCivita put his own twist on my personal favorite dish: his stringozzi with guanciale and fava bean puree was an exceptionally light yet toothsome pasta with the bright, fresh and almost nutty flavor of fava beans. Rounded out with the richness of guanciale, it was a rare, transportive moment.

prettyPrettyPeas-2

For those of you who missed out, don’t fret. There are plenty of beautiful vegetables coming in season and I have no doubt that Chef Liam will be putting them to good use. Join us for one of our Sunday Pastapaloozas and enjoy Rigatoni Carbonara with English Peas, or for a Couples Cooking Class and learn how to make Roasted Eggplant with Fresh Ricotta and Mint, or grab a seat in our Cafe and enjoy one of the new springtime updates to our new lunch menu. Whatever way you choose to indulge, don’t miss out on the perfection that is springtime produce.

—Lindsey


Italian food runs on simplicity, both in its ingredients and its technique. It’s how our kitchen operates, and it’s how the best Italian cooking is born. Please note that there are a few stipulations, however: 1.) Your ingredients must have integrity, 2.) your technique must be thoughtful and 3.) you shouldn’t ever skimp on parmesan.

This recipe for a simple, 10-minute pasta encompasses these three pillars of Italian cuisine. It’s the dish Lindsey describes as “a little sweet and a little salty, simultaneously fluffy and velvety,” and one you’ll surely return to again and again.

PASTA WITH SPRING PEAS
INGREDIENTS

Fresh chitarra for four (bought or homemade)

2 cups fresh peas, shelled

1/2 stick butter

Olive oil

Salt

Pepper

Freshly grated parmesan

     DIRECTIONS

Bring salted water to a boil.  Add peas and cook for 2-3 minutes until just tender and bright green.  Remove from pot and add pasta.  Cook 2-3 minutes until al dente.

Divide the peas into two containers.  Add butter and a drizzle of olive oil to one and puree using an immersion blender.

-When pasta is cooked add to pea puree, stir together until generously coated.  Add pasta water and a drizzle of olive oil as needed.

-Put in serving bowl. Top with remaining peas and grated parmesan and serve.

There are few greater joys in life than digging into an exceptional plate of pasta. The combination of perfectly hand rolled noodles ...

Gnocchi with Spring Vegetables and Fava Bean Puree Recipe

Come spring, our kitchen is bursting with fava beans. Their fresh, slightly grassy flavor is a wonderful accompaniment to almost any homemade pasta dish, but this might be our favorite iteration. Tossed both with a spring medley of local produce and petite, velvety bites of gnocchi, it’s a vibrant dish you can easily pull off at home.

GNOCCHI WITH SPRING VEGETABLES AND FAVA BEAN PUREE
INGREDIENTS

8 oz Via Umbria’s homemade gnocchi, or store-bought

1 cup blanched English peas

1 cup small diced tri-color carrots (blanched in boiling water half-way)

4 oz spinach or swiss chard

2 oz butter

1 cup ground parmesan

2 oz EVOO

1 sprig rosemary

1 batch fava bean puree recipe (below)

     DIRECTIONS

In a large saucepan, add EVOO and butter, heat pan, add carrots and saute.  Add spinach, 4 oz of pasta water, butter and cheese. 

Meanwhile cook gnocchi. When they float, add to veg mixture. Add rosemary, salt and pepper.

When plating, spoon a 2 T of puree on base of plate and spread around.  In the center of the bowl add your gnocchi mixture and if desired more cheese.

FAVA BEAN PUREE
INGREDIENTS

2 cups of fava beans, blanched and shelled

1 small onion

1 t crushed pepper

1 t sliced garlic

2 oz spinach

EVOO

Salt

1 bunch mint

     DIRECTIONS

Saute onions with garlic and crushed red pepper. Add spinach and favas. Saute for 2 minutes.

-Put in blender and process with EVOO and water alternately. Season to taste. 

Come spring, our kitchen is bursting with fava beans. Their fresh, slightly grassy flavor is a wonderful accompaniment to almost any homemade ...

Asparagus Spears with Guanciale Recipe

In this deceptively simple side, tender asparagus stalks are wrapped in thin, crispy slices of guanciale, a bacon-like cut of cured pork cheek. The clean flavor of roasted young asparagus contrasts beautifully with the salty-savory flavor of our traditional Umbrian guanciale. A note on the ingredients: it can be tricky to find guanciale here in the states, but many specialty grocery stores offer it in their butchery sections—stop by Via Umbria and we’ll be glad to get you squared away.

Asparagus Spears with Guanciale
INGREDIENTS

Asparagus

Guanciale, thinly sliced

     DIRECTIONS

-Clean and peel asparagus

-Parboil for 2-4 minutes until just softened

-Wrap spears with a thin slice of guanciale

-Roast a 425 degrees for 10 minutes, until pork is slightly crisp

In this deceptively simple side, tender asparagus stalks are wrapped in thin, crispy slices of guanciale, a bacon-like cut of cured pork ...

Gin(ger) Mule

Think of this Mint Gin(ger) Mule as a delicious liquid stress ball. Ginger beer’s subtle kick tickles the back of your throat while the fresh mint dulls gin’s bite. It’s simple enough to whip up after a long day at work, but we think it tastes best when slowly savored on a warm and lazy weekend afternoon.

Mint Gin(ger) Mule
INGREDIENTS

Ice

1.5 oz Gin

1 oz lime

.5 oz simple syrup

7-8 leaves mint

Ginger beer

     DIRECTIONS

-Pour gin over ice into your glass. Add lime, simple syrup and a few mint leaves.

-Top off with ginger beer. Garnish with more mint leaves.

Think of this Mint Gin(ger) Mule as a delicious liquid stress ball. Ginger beer’s subtle kick tickles the back of your throat ...

Zabaglione with Berries

Creamy zabaglione is an Italian custard made from just four ingredients: egg yolks, sugar, heavy cream and marsala wine. Drizzled over fresh cut strawberries and blackberries, your guests will be delighted by the combination of tart berries, sweet cream and marsala wine. The best part? You can prepare it ahead of time and keep it chilled until you’re ready to serve.

Zabaglione with Berries
INGREDIENTS

6 egg yolks

1 cup granulated sugar

2 tbsp Marsala wine

1 cup heavy cream

     DIRECTIONS

Set up a saucepan with water in it for use as a double boiler.

-In a large bowl, combine egg yolks, sugar and Marsala wine. Use a large balloon whisk to whisk the mixture over the boiling water until warm and the sugar is dissolved.

Meanwhile, whip cream until soft peaks form.

Remove egg mixture from the double boiler when sugar is thoroughly dissolved and egg mixture is hot.

Gently fold the whipped cream into the egg mixture and set aside to cool.

-Serve in glasses alternating with fresh fruit.


Creamy zabaglione is an Italian custard made from just four ingredients: egg yolks, sugar, heavy cream and marsala wine. Drizzled over fresh ...

Amy’s Olive Oil, Cherry and Almond Cake Recipe

Recipe from The Ultimate Mediterranean Diet Cookbook by Amy Riolo. 

While it’s relatively uncommon to see olive oil being used in American desserts, Italians have long taken advantage of its sweeter side. Paired here with nutty almonds and slightly tart cherries, olive oil provides a wonderfully subtle balancing note. Amy’s Olive Oil, Cherry and Almond Cake also happens to be one of the most visually stunning desserts we’ve seen: the syrup from the cherries lends a slight jewel-toned marbling and the final dusting of powdered sugar is a simple but elegant finish. For serving, Chef Amy suggests pairing it with Vin Santo.

AMY’S OLIVE OIL, CHERRY AND ALMOND CAKE
INGREDIENTS

1/4 c (60 ml) extra-virgin olive oil, plus extra

1 1/2 c (188 g) unbleached all-purpose flour

1/2 c (55 g) sliced almonds

2 eggs, separated

2/3 c (160 ml) freshly squeezed orange juice

2 t orange zest

1 c (200 g) sugar

2 t vanilla extract

1 t almond extract

1 t orange blossom water

1 t baking powder

1/2 t unrefined sea salt

2/3 c (64 g) almond flour

1 c (155 g) pitted cherries

2 T (16 g) powdered sugar, to serve

     DIRECTIONS

-Preheat the oven to 350°F (180°C). Oil and flour a 9-inch (23 cm) spring form pan. Line
with a 9-inch (23 cm) round of parchment paper. Brush the parchment paper with olive oil
and sprinkle with sliced almonds.

In the bowl of a standing mixer or in a large metal bowl using a hand mixer, beat the egg whites until stiff peaks form.

Combine the orange juice, orange zest, olive oil, egg yolks, sugar, vanilla, almond, and orange blossom water in a medium bowl.

In a large bowl, sift together the flour, baking powder, salt, and ground almonds. Mix in the orange juice mixture and fold in the cherries and egg whites.

Pour into the baking pan and smooth out the top with a spatula. Bake until a toothpick inserted into the middle comes out clean and the cake begins to pull away from the sides of the pan, 40 to 45 minutes.

Cool completely. Invert onto a platter, release sides. Remove the parchment paper, sprinkle with powdered sugar, and serve.


Recipe from The Ultimate Mediterranean Diet Cookbook by Amy Riolo.  While it's relatively uncommon to see olive oil being used in American desserts, Italians ...