We have our permits, and things are happening! Look inside our dusty doors below.
Look at Us Now: Via Umbria Renovation
We have our permits, and things are happening! Look inside our dusty doors below.
Meet Elsa Bruno
Spritz O’Clock
There comes a time around 5-7PM when a little break is needed from life.
The sun begins to make its journey down, the heat from the day lets up, the stores begin to think about closing, and the only thing I need is a Spritz.
Not exactly a before-dinner drink, instead more of a late-afternoon drink, the Spritz is perfect for the transition from a long day to a leisurely evening. A relatively new invention (for Italy), the Spritz took the whole boot by storm, and is now ubiquitous in piazzas all over Italy in the early evening.
Unlike some USA style happy hours, the idea of a Spritz is not to get you buzzed. Aperol is only 11% alcohol, and is an appetite stimulant. Though your body still tastes alcohol, this cocktail is undeniably light.
The bitter, zesty taste of a Spritz always signals to my taste buds that the work for the day is essentially over. With a glass full of orange liquid, you can nestle into your chair on the piazza, take a deep breath, and appreciate a mental pause in the day.
It’s Spritz o Clock in Italy.
Ci Vediamo!
–Elsa at Via Umbria
Italian-style Happy Hour Read more
There comes a time around 5-7PM when a little break is needed from life. The sun begins to make its journey down, the ...
Dreaming of Deruta
Yesterday morning, at 10:30 AM, a quasi-Jeep pulled up to La Fattoria Del Gelso. Frederico, the son of the Ribigini family, had come to take me away. We swerved through the Umbrian countryside, to arrive in the sleepy town of Deruta.
After being fully indoctrinated with the Geribi Ceramics story in the United States, I was eager to see what the production in Italy is actually like, and Frederico was there to show me. My most recent memories of Geribi involved packing up vast piles of it to move into storage, when Via Umbria closed for renovations. Hopefully this visit would be a little lighter, literally and figuratively.
First stop: the museum.
After reading Bill’s post on the museum two years ago, I was eager to enter the ex-Franciscain monastery to see the history of ceramics in Deruta. And it was just as educational and inspiring as he said it would be.
The visual timeline the museum offers is exceptional. Ceramics have been in Deruta for centuries, and to see the first fragments, which use only one or two colors and are more carved designs than painted, and then to travel through the Renaissance and to modern times, is a visual treat. One can really come to understand who these ceramics are essential to the history and understanding of this place.
The museum closed at 1 (for lunch!) so Frederico showed me around the city. I delighted in the fact that all of the signs (don’t drink this water, parking is here, coffee this way) are handpainted Deruta tiles. Even the public benches are make of ceramic. Here, ceramics are part of the fabric of life, an element of style that has seeped into the blood of Deruta.
We headed back to the warehouse, where Frederico explained the layers that go into creating the final piece. The warehouse was full of ceramics in different stages of the creation process. It was so interesting to see the skeletons of so many ceramics that I have worked with for a year.
But then it was lunchtime. We headed to a nearby restaurant with the whole Ribigini family, where the breeze offset the dramatic heat. I got to properly practice my Italian ear – not just having a one on one conversation but being part of a multi-channel exchange.
I asked the family what makes their ceramics stand out in a town full of shops. In this historical place chock full of studios and rich with history, the Ribigini’s take Deruta ceramics and really make them their own, injecting the family style into each one of their creations. Patterns that I saw in the museum, historical styles of ceramics, are taken and given a vibrant twist in the Geribi studio. This is key in artwork, taking inspiration from proven old styles and refreshing them with the vibrancy of the present.
As we head back to Cannara, Frederico tells me he thinks the craft is dying out. Our generation is not as interested in carrying on the tradition of ceramics. He told me 10 years ago there were many more stores, but as the world modernizes, people are not as intent on staying with the family trade, as he and Claudia have done. He says this with a shrug, mentioning that it may make it easier for him in the future, if not that many others are producing the high quality ceramics in the same quantity.
I certainly hope these ceramics remain alive. When I use them back at La Fattoria Del Gelso that night for dinner, I have a renewed appreciation. I understand the history, inspiration, work, and love that went into creating my dinner plate. And that creates a truly rich meal.
Ci Vediamo!
–Elsa at Via Umbria
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Via Umbria imports ceramics directly from the Ribigini family. Support their craft at our online store.
Ceramics with Federico! Read more
Yesterday morning, at 10:30 AM, a quasi-Jeep pulled up to La Fattoria Del Gelso. Frederico, the son of the Ribigini family, had ...
15 minute recipe – Zucchini Ribbon Antipasti
A favorite of Simone, this is a recipe we love every time. Simple to prepare yet elegant, put this on a platter before dinner and watch the compliments flow in.
Instructions:
Shave one zucchini and place in a container with white wine vinegar. Let marinate for a few hours.
Place arugula on the plate, and place your ribbons of zucchini on top. Garnish with high quality Italian olive oil, feta, salt, pepper, and a few sprigs of oregano.
Enjoy your simple yet elegant starter!
–Via Umbria
A favorite of Simone, this is a recipe we love every time. Simple to prepare yet elegant, put this on a platter ...
Sunday with Simone
As the Menards have said before, Sunday is for Simone.
This past Sunday I ventured out for lunch with Frances at Simone’s renovated restaurant. Having never seen his old restaurant, I was impressed by the freshness and modernity of his new place. When commenting on how small the kitchen is, he told me this new one is three times larger that his former one! While at first this seemed impossible, I soon remembered that Simone is the only person working in this kitchen.
He preps the dishes, cooks them, makes their presentation, and sometimes washes the dishes. From start to finish, the things you eat are 100% Simone. And so when you are eating a dish from Simone, you are also eating something he is proud of.
And so lunch commenced. We left the menu up to Simone, and were pleased, as usual. A perfect DiFilippo rose was consumed by all. Upon leaving, he asked if I would come back to help for dinner, which I accepted with enthusiasm.
He made some fresh pasta for the night, and then a massive thunderstorm set in. A bit nervous that perhaps there would be no crowd for the night, (and it being the aperitivo hour), we had a spritz. But alas, people showed up, and Simone cooked away, preparing dish after dish himself for his happy customers. He even convinced me to eat a snail ( I have been a vegetarian since birth)…and I will admit it was good. It all was a delight to witness.
And what would a Simone post be without a recipe? Yet again, we will bring you a zucchini recipe, appearing on the blog tomorrow!
Ci Vediamo!
—-Elsa
Most people sleep on Sundays, but Simone is not like other people Read more
As the Menards have said before, Sunday is for Simone. This past Sunday I ventured out for lunch with Frances at Simone’s renovated ...
Cannara Day One
Just before I arrived (dazed and confused) at La Fattoria del Gelso on Saturday, the tomatoes were harvested.
Heaps of fresh tomatoes lay in the bowl, far more than could possibly be eaten.
Through hard work and diligence (and a little encouragement from i bambini), these precious summer tomatoes can be turned into something wonderful to use once their time has passed – tomato sauce.
As I write this, I have been in Cannara for three days , and have absorbed a lot in such a small time. It is tempting to get overwhelmed, by the amount of things to see, and visit, and eat…the people I want to talk to, the talking (in Italian) that I want to improve. But it is also important know that I do not need to consume everything, but instead to enjoy the extreme ripeness of the moment, and tuck some away for later. Whether it be through photos, a recipe from an Italian friend, or a small ceramic, I can embrace this summer moment, but also know that Italy will still be with me when I go home.
On a dreary day in winter, perhaps a can of this summer juice can be opened, and remind Marco and his family of this lovely hot day in August.
Take in all of the bounty, process it, and save a bit for later.
Ci Vediamo!
— Elsa
Just before I arrived (dazed and confused) at La Fattoria del Gelso on Saturday, the tomatoes were harvested. Heaps of fresh tomatoes lay ...
Our Italian Library – The Classics
Summertime, and the reading is easy. It’s time to squeeze in some last summer reads before August ends. Here’s what is on our bedside table — to be consumed before the first chill. May we suggest that it is time to put away the juicy midsummer reads and dig into the heavyweights? Here are our top 5 picks, all memorable tales featuring the one and only Italy.
1. Farewell to Arms, Ernest Hemingway
The classic love affair, set during the Italian campaign of World War I, is based on Hemingway’s own experiences. Reading this book is like eating well prepared broccoli, essential yet tasty. If you haven’t had a taste, dig in.
2. Italian Hours, Henry James
Henry James spent some time in the hot Italian sun, and it evidently affected him. In this book, a compilation of over forty years of travel writing, James constantly returns to the beauty and luxury of Italian life, despite the all too frequent material shortcomings. This travelogue serves as a reminder that people have been falling in love with Italy for hundreds of years.
3. Roman Fever, Edith Wharton
Roman Fever is a short story that even those with not much time can conquer. Perhaps slightly over the heads of teenagers who read it in high school each year, this short story is a pithy commentary on female competition.
4. Pictures from Italy, Charles Dickens
Dickens joins in on the travelogue fever of the early 19th century with his experiences in Italy with his family. His stories of the people and buildings of the boot still captivate in the 21st century.
5. Innocents Abroad, Mark Twain
Do you think of America when you think Mark Twain? Think again! Mark Twain published his humorous travelogue of his wanderings through Italy in 1869, and since then it has become one of the best-selling travel books of all time.
We promise that settling down with one of these reads will transport you to an Italian summer. Let’s get reading!
Do you have a favorite Italian book or short story? Let us know in the comments section below.
Summertime, and the reading is easy. It’s time to squeeze in some last summer reads before August ends. Here’s what is on ...
15 minute recipe: Tomato and Zucchini Salad
The long August days of summer have arrived. In a continuation of our zucchini posts this summer (also found here, here, and here), we create a fresh salad perfect for lunch or a side.
Ingredients:
One zucchini
One large tomato
Pistachios, to taste
1/2 cup feta cheese
Gather your ingredients at Emporio and then lets get chopping!
Chop your zucchini…
And your tomato…
Barrage the pistachios 
Assemble in your bowl, and sprinkle on some Sale di Cervia…
Add the pesto…
And the olive oil…
And the cheese!
This salad is perfect to serve as a side on a hot summer night, and then tuck into the refrigerator for lunch the next day.
Ci Vediamo!
Via Umbria
The long August days of summer have arrived. In a continuation of our zucchini posts this summer (also found here, here, and here), ...
Italian/Californian Wine Off with NIAF
Last week, we partnered with the National Italian American Foundation to get to the root of the question on everyone’s mind – Italy or California?
And thus the Wine Off Tasting Competition commenced, held on on Capitol Hill in conjunction with the new Italian American Congressional Staff Association.
Of course, it was all in good sport. We offered the Tabarrini Adarmando Bianco dell’Umbria for the white wine, and the Tabarrini Sagrantino as our red offering, two very different tastes of Italy from one of our favorite producers in Umbria.
Politics, wine, and Italy. It was a pleasant combination.
Last week, we partnered with the National Italian American Foundation to get to the root of the question on everyone's mind - Italy or ...
15 minute lunch – Zucchini Bruschetta
Summertime, and the cooking is easy. This simple lunch came to us direct from the garden, with a little help from Umbria.
Grab the zucchini, which is flowing out of every produce stand this time of year. Get the pesto you made (or bought) a few days ago out of the fridge.
Slice up that zucchini, and throw it it a bowl with some good Umbrian olive oil, sea salt and bruschetta seasoning. These three embellishments really make or break the recipe when working with such paired down ingredients!
Spred the pesto on a good piece of bread, and top with the tossed zucchini. This is an excellent super fast lunch, or a pleasant bite to enjoy before dinner with a cocktail.
Enjoy summer’s bounty while it lasts!
— Via Umbria
Summertime, and the cooking is easy. This simple lunch came to us direct from the garden, with a little help from Umbria. Grab ...
The Easter Treats are Here!
The snow has finally melted, the sun is out until 7PM…and our Easter treats are here!
Our scheduled shipment from the famed pastry company Loison occurred on a particular Thursday when the federal government was shut down due to snow (yes, this always seems to happen). When the shipment landed on our doorstep on Monday, the it seemed much more appropriate. As the sun streamed through our window we unwrapped the beautiful cakes and chocolate eggs from our friends across the ocean.
Loison is a third generation company, which over 75 years of experience and progress. They use DOC ingredients including fresh eggs from safe farms, milk, butter and cream produced in the mountains of Italy, superfine flour, and top-grade Italian sugar. We also favor them for the sophisticated way they package their products, which evokes the style of old Italian pastry shops where no detail is too small.
The Colombe, or traditional Easter cake, is a spongy vanilla cake with candied citrus peel, in the shape of a dove. This cake brings legendary stories…
“The oldest tells of Alboin, King of the Lombards. Upon his victorious entry in Pavia in 572, on Easter Sunday, he was given a sweet bread in the shape of a dove as a tribute to peace. Another legend tells that, at the time of Emperor Frederick Barbarossa, two doves rested upon the banners of the Lombard warriors infusing them with a noble spirit. But it is definitely during the time of the Spanish ruling in Milan that the dove became the Easter dessert par excellence. In 1552, a dove appeared, accompanied by an angel, over the Church of Santa Maria delle Grazie (Holy Mary of Grace) to stop its demolition, which had been ordered by Ferrante Gonzaga for military purposes. Since then, the city’s gratitude is remembered through this delicious dove-shaped sweet bread.”
Ah yes, Milano has remembered the wonderful dove since 1552… yet I found another story, from renowned travel guide Burt Wolf.
“The Colomba is said to have originated as a result of the Battle of Legnano, which took place just after Easter in 1176. Things were not going well for the Milanese as they defended their city against an attack by Barbarosa… until three doves flew out of a nearby church. The birds appear to have flown an air-support mission that dropped bad luck on Barbarosa and delivered victory to the Milanese. The cake reminds Milan of this triumph.”
Another triumph for Milan? The mechanization of cake production. I dug a little further and learned of Angelo Motta, a baker from Milan who wanted to make and sell panettone all year round…and thus, the dove cake.
But no matter what the history, the doves or the entrepreneurial baker, there is no doubt that these cakes are a delight and make a fabulous present.
The Italian treat I remember from my youth, however, is the giant Easter egg. My Italian Grandmother sent my family one when I was in elementary school. My brother and I unwrapped it from the box and placed it, eyes bulging in awe, on the mantlepiece. Off which my mother grabbed it – and ran shrieking down the hallway! The playful chase, and game of catch, that ensued lasted in my memory far longer than the chocolate of the egg (which, to be fair, lasted a long time as well).
Italians traditionally do not have easter egg hunts, and so the giant easter egg is the centerpiece. Sometimes, they get quite extravagant, as this report from NPR details.
At Via Umbria, we have them in milk chocolate and dark chocolate, with beautiful wrapping, of course. They have a prize inside as well — but you have to buy one to find out what it is!
So when you see the little blue Ape in the window in Georgetown, brimming with our new treats, make a stop. Come sample these springtime cakes, and share your Easter and spring traditions with us.
— Elsa Bruno at Via Umbria
The snow has finally melted, the sun is out until 7PM…and our Easter treats are here! Our scheduled shipment from the famed pastry ...
Chef Simone’s Spinach Risotto
I recently had a dinner party, and reached out to our favorite Chef Simone for a quality risotto recipe. Risotto is wonderful for serving a crowd because of its long simmer time. After you throw the first ingredients in, it just takes a small stir every few minutes while you prep the other courses and make drinks. When my guest arrived 20 minutes late, it was no issue, as I just turned the rice to low and let it simmer for a little while why we waited.
This simple recipe was a huge hit, perfect for a cozy winter night in with some friends and a bottle of wine.
INGREDIENTS:
one large shallot
one cup white wine
vegetable or chicken stock
butter
1/2 cup parmigiano cheese
zest of one lemon
three cups spinach
INSTRUCTIONS:
In a large saucepan, cook the diced shallot in two tablespoons butter over medium-low heat, stirring until softened, for about 5 minutes.
Add the rice and stirring constantly add the white wine, until it is absorbed.
Continue adding stock, stirring constantly and letting each batch be absorbed before adding the rest.
Reduce the heat to moderate, if necessary, to keep the risotto at a simmer.
Continue adding the stock in the same manner until the rice is tender and creamy looking but still al dente, about 20 minutes.
Reduce the heat to low, add the parmigiano. Mix well. Add the spinach and the lemon zeste and continue mixing. Serve with some more parmesan on top!
I recently had a dinner party, and reached out to our favorite Chef Simone for a quality risotto recipe. Risotto is wonderful ...