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.
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.
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.
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.
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 email@example.com for advance registration, interest, and questions. We can’t wait to share the dishes and personality of our dear friend with you.
Taking some time out of their busy harvest day, the crew at the Cipolloni mill in Folignowelcomed the guests of our Food and Wine Tour to watch the fresh pressing of this years EVOO.
After a tour of the press, we were treated to some snacks over a wood burning grill, focused on the olive oil. As our Chef and Somm, Vickie Reh, says:
The dish could not have been simpler–charred potatoes and onions, salt and pepper, and that incredible oil. I would like to say the surroundings didn’t hurt, it was fall in Umbria after all, but the simplicity and perfection of that dish were flawless—easily one of the best dishes I have ever had and I feel like I would have loved it just as much no matter where I was. It will be nigh on impossible to recreate. After all, I don’t have Colfiorito potatoes or onions from Cannara, let alone new oil pressed only minutes before, but I will try. The lesson was clear and it is one I preach on a daily basis. Buy the best ingredients possible and get out of their way. Deliciousness will follow.
We hope you enjoy the photos from this eye-opening day! If you want some of this magical oil for yourself, we carry it over at our online store.
You might think that a grain is a grain is a grain. You would be wrong.
It is difficult to define what makes something a uniquely Italian experience. It is so much more than any one thing – maybe it comes down to the bounty and place, where people care about and protect the land and create a culinary history that is deep and wide.
Out of that history are ancient Italian grains: the black chick peas, farro, millet, new grain flours and they are generations old and unique in flavor. Quite simply, there is nothing like them. Whether used to create a simple pasta, or mixed with vegetables of the season, these grains carry a story that you will remember long after you have taken your last bite.
These ancient grains will be sold in Via Umbria, re-opening this fall in new form with a full market, prepared food, and a demonstration kitchen.
Part of our past Food and Wine tour this October included lunch made right on the Il Molino farm, where guests savored pastas made from the farm’s farro and senatore cappelli grains, both ancient grains that have been rediscovered and popularized (for a reason) of late. Both pastas served were full of a distinct and cut above in flavor, mouthfeel and satisfaction.
After lunch guests toured the mill and watched the ancient grains be milled into fine or coarser flour and an exposition of beans and legumes, most of them tracing their roots (literally) to ancient forebears and unique to small, particular areas in Italy.
And Via Umbria is bringing it all to you so you can cook it for the people you love. You will also find them used in the prepared foods you can purchase at Via Umbria to bring home and serve the people you love.
Interested in the daily means and special dinners? Send an email to firstname.lastname@example.org and we will send you menus and updates this fall.
For those of you who know Via Umbria, you know we are closely tied with the Geribi Studio in Deruta.
The hand-painted designs are the brainchild of Gerardo Ribigini, who inherited the studio from his father, but the workmanship reflects the talents of his wife, Assunta, and their children, Frederico and Claudia. Over three generations, they have sustained a family business that embodies the quality and integrity of true Italian artistry. Gerardo’s unique visionimbues the historic designs of the Renaissance with fresh colors and modern motifs.
On our tour, we were lucky enough to stop by the studio for lunch with the Geribi family. Eating lunch surrounded by all of their pieces was a treat indeed!
In partnership with Geribi, Via Umbria is pleased to make the craftsmanship and striking palette of Deruta accessible to American customers. They are a beautiful expression of the rich history that thrives in the bountiful region of Umbria.
After a thorough tour around the Il Molino grove, and speaking with Annalisa Torzillion everything that goes into the final product, we were able to sit down as a group and enjoy the fruits of the labor.
There is something magical about walking through the storied trees that produce olive oil that goes into almost every dish. To be able to share new flavors with new friends, and eat olive oil in the very place it was just pressed, is part of what makes Umbria so special. Here are our photos from lunch at the Il Molino farm.
After a thrilling morning hunting truffles, the guests of the food and wine tourget to enter the magical kitchen of Gabriella Bianconi. She lets us smell each type of truffle (there are many different types for different uses!) as she gently incorporates them into a myriad of tasting dishes. Once we understand the general characteristics of each truffle, we sit down for a full meal where we delight in simple yet rich dishes. It’s truffle season: feast your eyes.
Did this photoset make your mouth water? Luckily for you, we will carry most of these products in our new store, as well as offering fresh truffle dinners. So stay tuned..soon you will be able to have a truffle feast of your own!