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Cocktail Corner – Bitter Peach Bellini

Aperol Bellini

It’s the cusp of peach season. While biting into one of nature’s juicy gifts the other day, we realized it would taste amazing in a glass…with booze. Enter the Bitter Peach Bellini.

Aperol

In this twist on the classic brunch drink, Aperol adds an interesting orange hue and a hint of bitterness to the mix. We serve it over ice in the afternoon when we are not at brunch – but you can omit the ice and serve in a champagne glass if you find yourself wanting one in the AM.

 

Bitter Peach Bellini

Makes 1 drink

1 ounce Aperol

2 ounces peach nectar

3 ounces Prosecco

Orange zest for garnish

 

Layer Aperol and peach and stir, top with prosecco.

 

Aperol Bellini

So snatch up the peach nectar and all of the cocktail accessories at the Emporio Store now and get sipping! Cheers!

 

— Via Umbria

It’s the cusp of peach season. While biting into one of nature’s juicy gifts the other day, we realized it would taste ...

Noteworthy Notizie: June 26

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It’s Friday! Time to pour a beer (our pick is Birra Peruga’s Calibro7 American Pale Ale), and eat a pizza. The internet is a big place – here’s what caught our attention this week.

 

Here in Washington, it has been very hot. Sicilians know how to beat the heat, with lemon ice (sometimes eaten for breakfast). This recipe for lemon granita from Food52, which will keep us cool, if for a moment.

 

Matteo Renzi, the Prime Minister of Italy, is on a mission to renew the boot. The New Yorker gives him a lengthy profile in this weeks magazine.

 

Do you find yourself asking – “When should I go to Italy?” Besides the obvious answer “now,” take a look at the temperament of Italy, month by month. Then book with us when you’ve found your ideal time!

 

The Festival of Two Worlds launches in the Umbrian town of Spoleto today. It is an artistic celebration, which this year is getting a boost from Botero, who this year lent 48 plaster sculptures from his personal collection this year.

 

Friday summer reading recommendation:

Joseph Luzzi recently gave a wonderful talk at Politics and Prose on his new book In a Dark Wood: What Dante Taught Me About Grief, Healing, and the Mysteries of Love. In this article from the Huffington Post, he challenges us to read Dante over the summer. Challenge accepted?

 

Let us know how you are spending your summer weekends by talking to us on Instagram @viaumbria and Twitter @viaumbiradc. And we’ll see you this week at the Sagra Della Porchetta!

 

— Via Umbria

  It's Friday! Time to pour a beer (our pick is Birra Peruga's Calibro7 American Pale Ale), and eat a pizza. The internet ...

How to: Build the Perfect Antipasti Platter

Antipasti is a must for Italians. Simple to pull together, it gives the palate an array of flavors to choose from before the main meal. Often, what goes on an antipasti platter takes a matter of minutes to prepare, which can bide you some time if the main course is a bit more labor intensive than anticipated.

How to: Antipasti

Three tips to start:

The base, of course, is a beautiful platter on which to arrange your sampling of pre-meal foods. Here at Via Umbria, we suggest five different types of decorative serving pieces to begin your meal with a “wow” factor.

Unless you’re planning a party with lots of guests, keep the antipasto simple so you don’t crowd out the main meal.

The fragrance and appearance of the food that you serve is important, so blending flavors, aromas and colors will make for the most interesting antipasto platters. Having a beautiful and colorful ceramic base certainly can’t hurt either!

 

FISH TRAYS 

Deruta Fish Tray
Ricco Deruta Fish Tray

Our long fish trays are one of our favorite platters because they are very narrow, fitting perfectly down the center of your table for maximum access!

Italian Cheese

Antipasti, Salumi, Olio Novello

We fill our tray with:

 

SMALLER PLATTERS 

Marinated Artichokes
Margherita Square Tray

Our circular cake plates, and square platters are well suited for bruschetta and artichokes, as they are smaller and easy to pass. We always have fresh bread, paired with easy spreads on the table as well.

Cutting Bread

We fill our smaller platters with:

 

Toasted bread and Olio Novello makes a surprisingly tasty antipasto
Toasted bread and Olio Novello makes a surprisingly tasty antipasto

Bruschetta Italian Artichokes

DECORATIVE BOWLS 

Beautifully painted ceramic bowls are perfect for containing a loose salad. We love like something created with beans or farro, which add a bit of texture and protein to your spread.

We fill our bowl with:

Umbrian Lentil Salad

CONDIMENT BOWL

While we put our cheese on the fish tray or square platter, our condiment bowls, are filled with complementary jams nearby. And who could forget the obligatory olives!

We fill our continent bowls with:

  • Nuts, usually pistachios
  • Apricot jam, to pair with Tallegio cheese
  • Many different types of olives

Truffle Honey

SUSHI TRAY 

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One catchall platter that always impresses is the sushi tray. The waves in this tray add a unique touch to the spread on your table.

We fill our sushi tray with:

Oh so many marinated vegetables

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Use this guide as a launching off point, but don’t forget to get creative with what is in season around you! Throwing on some fresh vegetables is an easy way to complement the preserved antipasti straight from Italy, which we stock.

The next time you need to create and antipasti platter in a hurry, think Via Umbria! Shop our ceramics and antipasti today!

 

Ci Vediamo!

—Via Umbria

Antipasti is a must for Italians. Simple to pull together, it gives the palate an array of flavors to choose from before ...

Meet Charles Holt

By the hammer of Thor!
By the hammer of Thor!

Via Umbria is pleased to introduce the newest member of our team.

Charles Holt comes to us from a career in the food service and hospitality field, most recently helping launch the Poplar Springs Inn and Spa in Warrenton, Virginia after a long and distinguished career as Food and Beverage Director at the TPC Potomac.  Charles’ deep knowledge and appreciation of food, wine and hospitality and his focus on team building and customer service will be essential ingredients in ensuring a smooth and successful launch of the Via Umbria market this fall.

When he’s not busy appreciating a bottle of Montefalco wine he can usually be found networking with local culinary professionals and even occasionally has been known to engage in some amateur demolition (see photo).

You can contact Charles at charles@viaumbria.com.

Our New Team Member! Read more

Via Umbria is pleased to introduce the newest member of our team. Charles Holt comes to us from a career in the food ...

Meet You at the Sagra della Porchetta

Porchetta What could be more fun than a Fourth of July barbecue?

A Second of July Italian barbecue at Ristorante i Ricchi.

Celebrate Independence Day a little early this year as we partner with i Ricchi to host the Sagra della Porchetta – an outdoor Italian pork barbecue festival in their new outdoor piazza!  We’ll be featuring a delectable menu of porchetta (see gallery below), i Ricchi’s housemade sausages, croxetti pasta with pesto alla genovese and a bruschetta bar.

Wash it all down with Italian craft beer from Birra Perugia, imported by and available exclusively at Via Umbria.

Meet special guest Alessandro Anfosso of Anfosso Italian Goods, who will be sampling his family’s artisanal olive oil, sauces and other delicacies from his native Liguria.

 

Tickets are $18 via Eventbrite.
Free valet parking

How to get more information:
Visit our FaceBook page
Email us at info@viaumbria.com
Call Suzy at 202-957-3811

Sagra della Porchetta
July 2 from 5pm-9pm
i Ricchi Restaurant
1220 19th Street, NW
Washington, DC
— Free valet parking 

 

 

Celebrating an Italian pork barbecue festival Read more

What could be more fun than a Fourth of July barbecue? A Second of July Italian barbecue at Ristorante i Ricchi. Celebrate Independence Day ...

Photo Diary: Umbrian Dinner with Chef Simone

Two weeks ago we had the delight of having Chef Simone create the perfect dinner for a small crowd of 18 people. Here are the photos from the enchanting night.

The guests wait patiently for the first course
The guests wait patiently for the first course
Simone and Dorrie Gleason prepare the first course
Simone and Dorrie Gleason prepare the first course

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Slicing Cheese

Via Umbria owner Suzy Menard
Via Umbria owner Suzy Menard

Italian Dinner Party

Chef Simone and Via Umbria Employee Elsa Bruno
Chef Simone and Via Umbria Employee Elsa Bruno
Simone cooks his handmade pasta for a naked lasagna
Simone cooks his handmade pasta for a naked lasagna

Dinner Conversation

Asparagus and Fava Bean Puree is dished up
Asparagus and Fava Bean Puree is dished up

Simone Priotti Pesci

Third Course
Third Course, paired with Sagrantino

Potatoes with Pork

Want to cook with Simone in Umbria this summer? There are still two weeks open in July.

And if you’re loving the fantastic hand-painted plates, hop on over to Emporio to shop our recently opened online ceramics store!

Ci Vediamo!

–Via Umbria

Two weeks ago we had the delight of having Chef Simone create the perfect dinner for a small crowd of 18 people. ...

Noteworthy Notizie: June 19

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This week, we cooked some pasta, re-organized the warehouse, and got to spend some time with our new Via Umbria mascot. We will be updating the Galleria page with images from our progress. Feel free to take a peek as we move forward this summer! It’s been a nice week, here’s what we’ve been loving from around the web:

 

An Italian teacher, in a made-for-social-media moment, makes a list of the things kids should really be doing for their summer assignments. This makes us want to have a true summer vacation again! If this list makes you long for la dolce vita, we still have two weeks open in July during Umbria Jazz where you can live out this list…

 

Via Umbria is having an epic beer tasting, pork roasting, and Italian product sampling at i Ricchi Restaurant on July 2nd! Check it out on Facebook and then grab your tickets on Eventbrite. Yes, this is Noteworthy News. There will be all-you-can-eat porchetta.

 

Open container laws are getting a revision in Rome. Unfortunately, it seems this ban may be more of an effort to curb tourist drinking that has gotten out of hand, than local sipping.

 

Food and Wine, talks to Nancy Harmon Jenkins in A Crash Course in Olive Oil Politics. She mentions our Olio Verde as her favorite in the article!  Shop it on Emporio now, we only have a few precious bottles from the new 2014 harvest left.

 

Cruise ships coming into Venice provoke a lot of opinion. Recently, “a businessman and staunch supporter of the cruise ship industry has won the mayoral election in Venice, dealing a significant blow to efforts by environmental activists to keep the big ships out of the city.” And surprise, surprise, there are accusations of corruption in the election…The Guardian reports. 

 

We hope you have a lovely weekend!

 

Ci Vediamo!

–Via Umbria

This week, we cooked some pasta, re-organized the warehouse, and got to spend some time with our new Via Umbria mascot. We ...

15 minute recipe: tagliatelle with mushrooms and sausage

tagliatelle with sausage and mushrooms

Pasta is the perfect weeknight dish.

This week, we selected Marco Giacosa’s “Straw Hay” Pasta, to dish up, partly because of its charming name. And indeed, the pasta does look like hay…delicious hay.

Ricco Deruta Pasta Bowl

This tagliatelle is delicate, with a silky smooth texture and slight undertones of spinach that blend seamlessly into most sauces you could pair it with. This week, we chose to add sausage and mushroom slices from the farmer’s market. It only took us about 15 minutes to prepare, and enjoyed with the Plani Arche Montefalco Rosso, it was a successful weekday dinner!

Deruta Ceramic Pasta Bowl
Girasole Medium Serving Bowl

Process:

•·      Heat pot of salted water to boil

•·      Cut sausages into thin circular pieces and slice mushrooms

•·      Place sausages in pan on medium-high heat and cook until browned

•·      Remove sausage and add 1 tablespoon of olive oil into pan, add mushrooms and cook until browned

•·      Once water is boiling, add Marco Giacosa’s “Straw Hay” Pasta, and cook for about 6 minutes (or until tender). Because of the high quality of the pasta, it will cook significantly faster than most grocery store brands, so keep your eye on the pot!

•·      Strain pasta and mix in with tomato sauce or just high quality olive oilas you prefer

•·      Top with warm sausages and mushrooms, pour yourself a glass of Montefalco Rosso, and enjoy!

Gather all your materials over at Emporio, and then toss on the apron to make this delicious weeknight meal, from our table to yours.

–Via Umbria

___

 

For more recipes from Via Umbria and friends, visit our Pinterest page

 

Pasta is the perfect weeknight dish. This week, we selected Marco Giacosa’s “Straw Hay” Pasta, to dish up, partly because of its charming name. And indeed, ...

Photo Diary: Dream of Italy Party

 

Via Umbria owner Bill Menard helps with a wine selection
Via Umbria owner Bill Menard helps with a wine selection

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Two weeks ago, Via Umbria lifted a glass to celebrate the premiere of the six-episode travel series Dream of Italy on PBS. In the series (watch a preview of the series), host and Via Umbria friend Kathy McCabe visits six areas of Italy, meeting the expressive locals — chefs, artisans, historians — who are deeply connected to their land, carrying on and preserving the traditions of their ancestors. While in Umbria, McCabe and her team stayed our Farmhouse La Fattoria del Gelso, which is centrally located, and thus perfect for filming all over Umbria.

Pours of sparkling Brut got us ready for toasting.
Pours of sparkling Brut got us ready for toasting.
Via Umbria owner Suzy Menard chats with Italian guests
Via Umbria owner Suzy Menard chats with Italian guests

Lucky for us, we had arranged for a DC visit of our friend Chef Simone, chef/owner of Le Delizie del Borgo restaurant in Bevagna (Umbria) to provide the day’s refreshments.  Chef Simone prepared a host of authentic Umbrian dishes for the celebration, and treated guests to a peek behind the scenes with live cooking demonstrations throughout the afternoon.

Fresh salads from Simone
Fresh salads from Simone
Simone gets his hands dirty at the cooking demonstration
Simone gets his hands dirty at the cooking demonstration

Shredding parmesan

Fresh Pasta
Fresh pasta from Chef Simone was a crowd pleaser
Chef Simone talks with a guest
Chef Simone talks with a guest

Yesterday, the Umbria episode was released online! Hop on over to the Dream of Italy website to see Kathy explore our very own Umbria. Drooling over the footage? There are still a few weeks left at the Farmhouse this summer that can be booked!

Suzy Menard Dream of Italy Party

Kathy McCabe Dream of Italy
Kathy poses with fans of the series

— Via Umbria

  Two weeks ago, Via Umbria lifted a glass to celebrate the premiere of the six-episode travel series Dream of Italy on PBS. ...

Hosting the Perfect Umbrian Barbecue

Barbecue season is upon us. We love the usual barbecue, with the classic American fixings. But halfway through June (after many a weekend spent around the grill) we begin to crave something a little different, something a bit more…Umbrian.  Treat your guests to a barbecue with an Italian twist they are sure to remember by following this simple guide.


Popping Champagne

To begin…

Snacks: Pistachios and Olives

Wine Pairing: Brut

For those abstaining from alcohol: Refreshing Italian Soda

As people pour into a barbecue, it is important to pour some wine right from the start, to put people at ease and in the mood of an extended dinner. Italian soda is perfect for those who do not drink, and sets an equally exciting tone. We usually reach for the Scacciadiavoli Brut, as a small glass of something bubbly lifts the spirits. Pistachios and olives (our favorites are here) are a simple and easy choice for pre-meal noshing, as the grill gets fired up, and everyone arrives.

Scacciadiavoli Rose

Next…

First Course: Antipasti Misti

Wine Pairing: Grechetto

The antipasti for a barbecue is so easy, and is something those guests wishing to contribute can easily bring. For the first course, as we wait for the grill, we eat an Italian blue cheese, grilled artichokes, and bruschetta. Quickly spreading some roasted tomato spread on toast is another lovely option.

IMG_8058 Bruschetta

The first course…

Primo – Pasta (salad)

Wine Pairing: Montefalco Rosso 

It’s time to veer off from the boring pasta salad served at most barbecues and dish up something fresh and classically Italian. All we want right now are tomatoes, summertime tomatoes. We love Simone’s Fresh Fava Beans and Roasted Cherry Tomato pasta, which is quick, easy, and delicious. We used bucatini in his recipe, but orecchiette, gigli, and trottole are perfect options for an easy pasta salad that can be made beforehand or on the spot.

The main affair…

Secondo – the meat!

Wine Pairing: Sagrintino

Dish: Grilled Lamb, asparagus, and potatoes

For the main course, we get a little creative with grilled lamb, paired with the full tannic Sagrantino wine. This is a grilled meat that is worth remembering. The asparagus and potatoes (in lieu of potato salad) are always a hit.

Roasted Lamb Lamb with Asparagus and Potatoes Roasted Asparagus

As the night winds down, and the grillmaster/chef takes off his jacket, everyone is sure to be full and happy. Hosting a barbecue to remember doesn’t have to be stressful, as long as the wine is flowing, the food is fresh and Italian, and the company is robust. Explore Emporio before you have your next Italian BBQ, to gather the goods for a memorable evening.

— Via Umbria

Barbecue season is upon us. We love the usual barbecue, with the classic American fixings. But halfway through June (after many a ...

Guest Post

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While we are wrapped up with construction here in Washington, DC, we take to you Cannara, when Frances Kidd writes about the local infiorata festival. 

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The infiorata is a festival marking the procession of Corpus Domini celebrating the Eucharist. Corpus Domini falls on the Thursday following Trinity Sunday (8 weeks after Easter Sunday); the infiorata and procession are the following weekend.

The streets of a number of cities in Italy are covered with “paintings” made from flowers, leaves and seeds gathered in the surrounding areas.

Flower carpets have been used for centuries to mark important days in the calendar of the Catholic Church.

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A different group of friends and/or neighbors join together to take responsibility for each street; there was also a work done by local school children.

The work starts well before the weekend when people head out into the fields to gather that flowers, leaves and branches that will be used. For several days before, in fact, you can see some of the ladies of the town sitting outside their houses patiently stripping the petals from their stems. They must be stripped so they can be fed through a machine which grinds them into the time pieces used for the art. (For example, this year I spent some time stripping leaves from olive tree branches and dried magnolia leaves from their stems since the large stems can’t go through the machine).

The design has been prepared in advance and a color guide is placed on a nearby wall. The “canvas” has been prepared in advance; sometimes there is merely a chalk outline; other times there is an actual paper pattern to follow.

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The preparation work on the flowers and leaves continues up to the moment they start to fill in the design.

It’s Italy…so there has to also be food and drink. Grills are set up in some of the small piazzas around the town and on other streets, and the residents bring out what seems like an endless parade of food. I felt especially luck because Elena DiFilippo (from the DiFilippo Cantina) was working on the same street as me, so we enjoyed their wine.

At midnight, spaghetti and porchetta were served up in the main piazza.

The workers have to keep up their strength because the work generally continues most of the night…quite an effort for such an ephemeral result. The mid-day Sunday procession passes along all the streets following the mass; and by early evening, most of the flowers are gone.

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This year for the first time, there was also a fair in Cannara on Sunday where it was possible to buy local produce and crafts and the museum had a special exhibit to mark the occasion.

This is a lovely local celebration that was delightful to participate in!

The Infiorata Festival Read more

While we are wrapped up with construction here in Washington, DC, we take to you Cannara, when Frances Kidd writes about the local ...

Noteworthy Notizie – May 20th

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We had a lovely Umbrian food and wine tasting last night with Chef Simone (pictured), and are looking forward to a few more days of wining and dining. So our weekend won’t exactly be relaxing, but it will be full of good smells!

 

Our June Book Club, which is fast approaching, gets a lovely review in the Wall Street Journal.

 

The Vatican is not happy about gay marriage in Ireland, but it is opening a productive dialogue about what the church stands for and how it will evolve as time progresses. This article from the Guardian delves into the complexities surrounding this issue. Italy is now the only nation in Western Europe that doesn’t recognize either same-sex marriages or civil unions, and is perhaps influenced by the Vatican’s prevailing shadow in this stance.

 

Car lovers – Lamborghini will produce its much-anticipated sport utility vehicles, to enter the market in 2018!

 

Beyonce eats at our staffer Elsa Bruno’s favorite pizzeria in Florence! Elsa and Beyonce know the good stuff.

 

The Creative Review takes a peek at the best Italian post-war design in print. Refreshing and delightful, these posters and advertisements take us to a golden age of Italian marketing.

 

We hope you user in the new month with a smile.

Ci Vediamo!

Via Umbria

We had a lovely Umbrian food and wine tasting last night with Chef Simone (pictured), and are looking forward to a few ...