As you may already know, cheese is collectively one of our favorite foods here at Via Umbria. Every year we host the MELT fondue fest and even though that is only a week passed, we are already craving some more fondue! We have shared our recipe for Alpine Fondue which was one of our featured fondue’s this year! 
Serve with Cubed Bread and Veggies Read more
As you may already know, cheese is collectively one of our favorite foods here at Via Umbria. Every year we host the ...
The Chicken Milanese sandwich is one of our most popular sandwiches here at Via Umbria and so we thought we’d share the recipe! It has it’s roots in the Italian dish “Cotoletta alla Milanese” which is a traditional veal cutlet that is popular in the northern regions of Italy, especially Milan. We have put our on spin on it and put it between bread to create our Chicken Milanese Sandwich! Enjoy!
The Chicken Milanese sandwich is one of our most popular sandwiches here at Via Umbria and so we thought we'd share the ...
The traditional Italian biscotti has many names in Italy, from cantucci to tozzetti, but one thing that doesn’t change is that it is universally loved. Whether you like the crunch, or prefer to dip into a warm cup of coffee, these two recipes that Chef Liam has provided will be sure to deliver delicious cookies!
Biscotti, Cantucci, Tozzetti Read more
The traditional Italian biscotti has many names in Italy, from cantucci to tozzetti, but one thing that doesn't change is that it ...
Chef Liam has released his recipe for Porcini Cream which is meant to be paired with papardelle style pasta (a wider cousin to tagliatelle) to create “pappardelle ai funghi porcini”. This is a classic recipe and will be a favorite, whether serving to your family or at a dinner party! 
Chef Liam has released his recipe for Porcini Cream which is meant to be paired with papardelle style pasta (a wider cousin to ...
Chef Liam recognizes that sometimes we need a little sweetness in our kitchen, so he has shared this recipe for a delicious apple crostata. Crostatas are essentially Italian open faced pies, and like pies, they never seem to disappoint! This is the perfect dessert to have on a cold winter evening, or even with a scoop of gelato!
Chef Liam recognizes that sometimes we need a little sweetness in our kitchen, so he has shared this recipe for a delicious ...
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!
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 ...
In our latest blog post Chef Liam has told us about his personal history and relationship with the classic Italian-American dish Speghetti and Meatballs. He features his favorite Pugliese Meatballs in his blog and has been kind enough to share the recipe! Maybe sit back with your Pugliese Meatballs, a nice glass of Negroamaro wine and read his post!
To read his blog post, click here!
Spaghetti and Meatballs? Read more
In our latest blog post Chef Liam has told us about his personal history and relationship with the classic Italian-American dish Speghetti ...
This recipe post is a two for one deal! Flavored pasta is increasingly popular as a great way to add flavor and color to your plate! Chef Liam has created these two unique and delicious recipes that will surely add some flare to your kitchen!
Chestnut or Arugula Pasta Read more
This recipe post is a two for one deal! Flavored pasta is increasingly popular as a great way to add flavor and color to ...
This mushroom salad is the perfect way to make sure you are eating a balanced and nutritious meal in the winter. With the base being mushrooms, you will make sure that you are feeling full at the end of the meal! Enjoy this delicious and health conscious winter salad compliments of Chef Liam!
This mushroom salad is the perfect way to make sure you are eating a balanced and nutritious meal in the winter. With ...
This classic Umbrian style flatbread get’s it name from the round griddle that it is traditionally cooked in, called a testo, although now most people just use a griddle on the stove. Torta al Testo is perfect for making sandwiches or even wiping up the leftover sauce from a pasta or stew. Everyone has their own special recipe for this simple, yet delicious bread, and Chef Jennifer McIlvaine has been kind enough to share hers!
This classic Umbrian style flatbread get's it name from the round griddle that it is traditionally cooked in, called a testo, although ...
Stringozzi is possibly the most famous pasta to come out of Umbria! Chef Jennifer McIlvaine has shared her recipe for this delicate pasta that originates in the Spoleto region of Umbria. Often served with a meat ragù or truffles, it gets it’s name from it’s “stringy” appearance, in Italian, stringhe. Enjoy this Umbrian staple with Chef Jennifer’s delicious recipe!
Stringozzi is possibly the most famous pasta to come out of Umbria! Chef Jennifer McIlvaine has shared her recipe for this delicate ...
Sagrantino cookies? Wine and cookies may seem like a strange combination, but just wait until you try them, they are actually a match made in heaven! Chef Simone has taken a traditional Italian cookie recipe and put his own Umbrian touch on them, by adding the Sagrantino grape in the form of wine. This is another recipe by Chef Simone that will not disappoint.
Sagrantino cookies? Wine and cookies may seem like a strange combination, but just wait until you try them, they are actually a ...
