Redesigning our store would have been difficult without the help of premium architects and designers. One of these influencers is Ezio Mattice, the man behind Artemodus Design Studio, who helped us create our wine display for the new Via Umbria.
On Thursday, we hosed a wine tasting in his studio in Georgetown, where guests got a taste of what the new Via Umbria will be offering in the way of food and wine.
Redesigning our store would have been difficult without the help of premium architects and designers. One of these influencers is Ezio Mattice, ...
Albertino Pardi hosted a special dinner at Casa Menard last weekend, for friends of the Pardi brand. After spritz o’clock cocktails, our guest sat down to a delightful Umbrian feast. Friends old and new socialized with Albertino as the sun set on a beautiful night.
Ci Vediamo!
–Via Umbria
Albertino Pardi hosted a special dinner at Casa Menard last weekend, for friends of the Pardi brand. After spritz o'clock cocktails, our ...
120 people luxuriated in the finest foods and wines from Umbria on Sunday with Casa Luca and Albertino Pardi. Albertino walked from table to table, making sure each guest had individual attention, as each course and wine pairing came out in a delicious stream. Thank you to everyone who attended!
— Via Umbria
120 people luxuriated in the finest foods and wines from Umbria on Sunday with Casa Luca and Albertino Pardi. Albertino walked from ...
To Start
Pardi Colle di Giove (Grechetto, Chardonnay, Trebbiano Spoletino)
Pinzimonio
Bruschetta with olive oil
Antipasti
Pardi Trebbiano Spoletino
Lentil salad with celery, carrots, and fresh basil
Panzanella with Italian cous cous
Prosciutto with melon and mozzarella
Mint and seasonal vegetable frittata
Primi
Pardi Montefalco Rosso
Strozzapreti with roasted tomatoes, marjoram and garlic in a light arugula pesto with walnuts
Secondi
Pardi Sagrantino
Beef stew with prunes
Potato flan
Dolci
Pardi Sacrantino
Cheese selection from Righteous Cheese
Fresh fruit
Sagrantino cookies
Gluten free, vegan, and vegetarian options available upon request.
To Start Pardi Colle di Giove (Grechetto, Chardonnay, Trebbiano Spoletino) Pinzimonio Bruschetta with olive oil Antipasti Pardi Trebbiano Spoletino Lentil salad with celery, carrots, and fresh basil Panzanella with Italian ...
We are pleased to present, in tandem with Casa Luca, a wine dinner featuring our dear friend Albertino Pardi’s wine.
The Pardi story begins just outside the city walls of Montefalco, Umbria, in the heart of Sagrantino country. In 1919, the brothers Alfredo (1880-1953), Francesco (1882-1965) and Alberto Pardi (1889- 1943) established the Cantina Fratelli Pardi.
From 1919 to 1945, the brothers worked the grapes of their family vineyards by hand on the ground floor of the abbey of San Francesco in Montefalco. The Bianco, Rosso and Sagrantino Passito wines produced in this historic winery were marketed all over Italy, and the most prestigious buyer was the Vatican.
The wine expertise of the Pardi brothers was passed down to the next generation, keeping the tradition of cultivation by hand. Since 2002 great-grandsons Francesco, Gianluca Rio and Albertino Pardi have been carrying on the traditions of their great-grandfathers’ winery.
On Sunday, August 23rd, at 5:30PM, we are pleased to welcome their great-grandson Albertino Pardi, who will lead us as we taste great wines from Cantina Fratelli Pardi, and pair them with the exquisite cuisine from their native region of Umbria, prepared by the executive chef at Casa Luca with consultation from an Umbrian chef.
The following wines will be featured:
Cantina Pardi, “Colle di Giove” Montefalco Bianco DOC (Grechetto,Trebbiano Spoletino, Chardonnay) Montefalco, Umbria, 2014
Cantina Pardi, “Spoleto” Trebbiano Spoletino DOC (Trebbiano Spoletino) Montefalco, Umbria, 2014
Cantina Pardi, Montefalco Rosso DOC (Sangiovese, Sagrantino, Cabernet, Merlot) Montefalco, Umbria, 2013
Cantina Pardi, Sagrantino DOCG, Montefalco, Umbria, 2011 Cantina Pardi, “Sacrantino” Sagrantino DOCG, Montefalco, Umbria, 2011
Cantina Pardi, Sagrantino Passito DOCG, Montefalco, Umbria, 2009
Tickets are $85 per person. Please contact Casa Luca for reservations:
202-628-1099
info@casalucadc.com
More information:
For the full menu, see the Casa Luca website: http://www.casalucadc.com/menus/
For tales of the Pardi Cantina, see the writings of Bill Menard:
http://billnsuzy.blogspot.com/2011/07/for-past-48-hours-we-have-been-testing.html#more
http://billnsuzy.blogspot.com/2011/10/normal-0-false-false-false-en-us-ja-x.html#more
Email Suzy Menard with any questions: suzy@viaumbria.com
The Pardi family is also engaged in the luxury linens business. The Tessitura Pardi is a successful and traditional mill that produces high-quality linens, all available at Via Umbria online.
We are pleased to present, in tandem with Casa Luca, a wine dinner featuring our dear friend Albertino Pardi’s wine. The Pardi story ...
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.
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
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!
We fill our tray with:
SMALLER PLATTERS
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.
We fill our smaller platters with:
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:
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:
SUSHI TRAY
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
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 ...
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.
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. ...
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.
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.
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.
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.
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.
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 ...
You know what makes everyone happy? PIZZA NIGHT.
The last time Simone hit the states we were lucky enough to have him make pizza for us. It was quite the experience.
Simone makes his own pizza dough, but if you feel like going the easy route you can always purchase from Whole Foods or Trader Joe’s. What really makes the difference is using imported 00 flour, specifically for pizza and pasta, when you roll your dough out. The light as air flour that lines the corners of your Neapolitan pizza? It’s 00.
After the dough has been perfectly flattened, Simone’s hands dip into the toppings, with input from the eaters, of course. Here are a few of Simone’s toppings:
broccoli rabe
mushrooms
tomatoes
parmigiano
zucchini
brussels sprouts
red peppers
red onions
cured meats
ground beef
With all these options, there were a few standouts from the night. Simone gamely played along as we argued over who got to generate the ideas for the next pizza. Here are some we loved:
The Kelsey
Zucchini, olive oil, sea salt, rosemary, parmesan
Sprouting Pizza
Olive oil, brussels sprouts, mushrooms, shredded mozzarella
Rossa Rossa Rossa
Marinara sauce, red peppers, pepperoni, mozzarella
Each of Simone’s pizzas only took about five minutes in a wood burning pizza oven, but if you’re working with an oven, pop yours in for 7-12 minutes on 450 degrees.
Of course, we pair our pizza with Birra Perugia Classic IPA.
Wish you could get in on the fun? You can! Simone is returning in the spring for four nights of merriment. Here are your options:
Thursday, May 28th at 7:00 PM – Umbrian Food and Wine Tasting
On Thursday, there will be a wine tasting at the home of Sue Cimbricz, in Bethesda. The evening will feature the wines of Giampaolo Tabarrini, as presented by Bill Menard from Via Umbria. Simone will be preparing tasting pairs for the wonderful wine. You can get your tickets for $50, here. For any questions, and for payment over the phone, contact Suzy Menard at 202.333.3904 or suzy@viaumbria.com.
Saturday, May 30th 5:00 PM – PBS Dream of Italy series premiere
Via Umbria is rolling out the red carpet in our Galleria in Georgetown to celebrate the premiere of the travel series Dream of Italy on PBS. Join host Kathy McCabe and Via Umbria owners Suzy and Bill Menard at the store on Saturday, May 30th at 5 p.m.
Chef Simone will conduct a cooking demonstration of traditional Umbrian delicacies and of course there will be plenty to taste. To attend the Dream of Italy party, free of charge, RSVP to Elsa at elsa@viaumbria.com.
Private Dinners for 10 guests, Friday May 29 and Sunday, May 31
Simone is available to cook a private dinner in your home for you and up to ten guests. Friday, May 29 and Sunday May 31, you can host up to 10 guests for $1,250. Contact Suzy Menard at suzy@viaumbria.com for more details about this exciting opportunity.
Seated Dinner with Simone, Monday, June 1st at 7:00PM
You can book a seat at the Menard’s on June 1st where Simone will be working his magic for $125 a plate. This four course dinner, paired with his favorite Montefalco wines, is sure to he a hit. Tickets are available on Eventbrite.
You know what makes everyone happy? PIZZA NIGHT. The last time Simone hit the states we were lucky enough to have him make ...
Last week this time, we were sitting down to a four course meal to celebrate Liu Pambufetti of Scacciadiavoli Vineyards. As the heat of the day sifted off, we enjoyed typical Umbrian fare under the stars.
While the mood outside was lively, the feeling of relaxation and perfect conversation prevailed at the dinner table. But, as usual, in the kitchen it was a different story! The timing of the lamb was especially imperative, but with the assistance of our friend, chef, and sommelier Vickie Reh, we were able to pull off the dinner without a hitch.
After the last drops of the passito were had, and the guests wandered home, content and with full bellies, we sat down around the fire pit.
Vickie reminisced about sitting outside in the summer to celebrate Suzy’s birthday, which she also helped cook for. We were able to track down the recipe for the classic fennel meatballs she made for the occasion, which we are sharing with you here!
The third course: lamb, roasted potatoes and asparagus, paired with Scacciadiavoli Sagrantino 2006. 
The women who helped plan and execute the event!
Do these photos make you drool? We have plenty of opportunities for you to experience the food and wine of Umbria. Check out our upcoming events to find something for every price point.
Ci Vediamo!
— Via Umbria
Last week this time, we were sitting down to a four course meal to celebrate Liu Pambufetti of Scacciadiavoli Vineyards. As the ...
So what do you do when your favorite vintner is in town for one night, and a supremely balmy and breezy one at that? Throw some lamb in the oven, pour some Umbrian wine, and gather a good crowd. Welcome to the Umbrian dinner with Liu of Scacciadiavoli.
So what do you do when your favorite vintner is in town for one night, and a supremely balmy and breezy one ...
