On the Table

Experience Italy, Food & Drink, On the Table, Tastes of Italy
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Good For What Ales You

The rolling green hills of Italy have always been known for providing rich culinary experiences: savory plates of pasta, distinctly cured meats, flavorful olive oils. And of course, everybody knows about Italian wine. But there’s one more thing that’s steadily been rising through the ranks of Italy’s already abundant food scene: craft beer. And although many Italian breweries are small or relatively young, they all boast big flavor and creativity.

Recently moving into the spotlight is an Umbrian brewery located in Pontenuovo di Torgiano, Fabbrica della Birra Perugia. The brewery is a contemporary interpretation of ancient history, which began in 1875. During its earliest days, when it was the only brewery in Umbria, beer was distributed by cart with the help of powerful Maremma horses to get the beer to the train station and a few grocery stores and taverns. Today, they continue the tradition of fine Italian brewing and export to several countries across the world.

Birra Perugia beers are authentic expressions, handcrafted from natural raw materials and Umbrian spring waters. And just last year, Birra Perugia put Umbria on the beer map with Calibro 7, which won Beer of the Year 2015 at Beer Attraction, an international beer festival in Rimini. The intensity and creativity of this beer topped all others in one of the most competitive categories in the beer world. Via Umbria is proud to bring this unique and award-winning beer, as well as four other varieties of Birra Perugia brews, to the DC area.

 

Birra Perugia Golden Ale Birra Perugia Italian Red Ale Birra Perugia Chocolate Porter Birra Perugia Calibro 7 Birra Perugia Classic IPA
GOLDEN ALE AMERICAN RED ALE CHOCOLATE PORTER CALIBRO 7 CLASSIC IPA)

Golden Ale is light in color, with fresh aromas, lively taste and rich flavor. (5.2%)

American Red Ale is an amber colored ale, with an intense fragrance and an enveloping and decisive taste. It is inspired by a pioneering style that marked a decisive stage of the American craft beer revolution. (6%)

Chocolate Porter is a dark colored ale, with an enchanting fragrance, delicious notes of cocoa, and a full-bodied flavor. (5.3%)

Calibro 7 is an exuberant and original Italian Pale Ale, with strong citrus and tropical aromas. The creative recipe uses no less than seven different hops, resulting in an unconventional and irreverent fruity taste. (5.5%)

Classic IPA is produced with only malt (100% Maris Otter Flor) and English hops (East Kent Golding). The strong dry hopping gives resinous and balsamic sensations, with well balanced bitterness. (6.2%)

Haven’t tried any of these yet? We highly recommend that you do. Whether you’re a beer aficionado or just entering the world of craft brews, we’ve got the perfect event for you. Join Via Umbria on Wednesday, February 17th, to celebrate the month of Fe-brew-ary. This event is free to attend, with brews and bites available for purchase all night. Let us know you’re coming by reserving a spot, or just drop by to see what it’s all about!

The rise of craft beer in Italy Read more

The rolling green hills of Italy have always been known for providing rich culinary experiences: savory plates of pasta, distinctly cured meats, flavorful ...

Food & Drink, On the Table, Tastes of Italy
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Virginian Charcuterie, Italian Style

Last week, I had a visit from Filippo Gambassi, the owner of one of our newest charcuterie purveyors, Terra di Siena. Terra di Siena is a Tuscan salumi producer. Over the last two years, they’ve started making their signature charcuteries in Virginia, more than 4,000 miles away from Tuscany. Lovers of Italian cured meat will ask, how is this possible? The pigs are different, they’re eating different food – even the air is different! Filippo, whose family has been making charcuterie for generations, understands that too. At his farm in Virginia, he has built facilities that replicate Tuscany’s rich environment. Additionally, he has worked with breeders, scientists and farmers to make sure that his heirloom pigs are authentic to the Tuscan tradition. And he’s made great progress.

Now, subtle differences aside, Filippo’s product in the USA is already excellent. Here at Via Umbria, we carry a number of different salumi and whole-cured muscles, including Terra di Siena’s prosciutto. And, let me tell you, it’s some of the best stuff in our case. So, stop on by and ask for a sample! Regardless of whether you ask for salumi or salami, you’ll be getting the best cut in town.

 

Scott Weiss
Scott Weiss

Replicating Tuscany's signature meat in the US Read more

Last week, I had a visit from Filippo Gambassi, the owner of one of our newest charcuterie purveyors, Terra di Siena. Terra ...

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Precious Black Truffle

TruffleOne of the reasons Suzy and I have fallen so hard for Italy might be truffles. I can remember back to the days, not so long ago, when I had never smelled or tasted a truffle and in a way their discovery (at an unforgettable lunch in Milano nearly two decades ago) separates my life into two distinct eras – pre-truffle and post-truffle life. I much prefer my post-truffle period.

So, too, may truffles be the reason Suzy and I fell so hard for Umbria, because Umbria is one of Italy’s (and the world’s) best and most prolific truffle breeding grounds. Blessed by the right soil, vegetation and moisture, these wild funghi grow all over Umbria, living in symbiosis with the roots of various indigenous trees that call Umbria home.

Truffle-dogBut at the end of the day, the real reason we call Umbria our second home may be the Bianconi family. Saverio and Gabriella, the first citizens of Umbria’s upper Tiber valley’s most important city, Citta di Castello. Gabriella and Saverio have introduced us to their world, a world of truffles and their limitless possibilities. Saverio Bianconi is Citta di Castello’s most important truffle merchant, a buyer and seller of these black and white beauties. He has educated us on truffles, invited us to savor them with him and, most importantly and enjoyably, he has taken us on countless truffle hunts with his coterie of truffle dogs.   And Gabriella, his lovely wife, has invited us into her home to learn the secrets of cooking with and using truffles.

 

This Wednesday, June 20, we are featuring a four course precious black truffle dinner in our intimate enoteca (wine room) at Via Umbria. Ten guests will savor the luxurious “precious black” truffle, also known as the Perigord truffle among francophiles. The truffle kingdom is divided into two families, the black and the white truffle, with the white truffle of Alba (tuber magnatum) at the top of that family pyramid and costing upwards of €3,500 per kilogram. At the top of the black truffle family is the precious black (tuber melanosporum), which we are having Saverio air ship us from Umbria to Via Umbria for our guests’ enjoyment. These black beauties have a very short season, packing all of their intoxicating aroma and flavor into a very short timeframe. It really is a case of enjoy them now or wait until next year!

To make the evening even more special we have air shipped our favorite Umbrian chef from Bevagna to Via Umbria to prepare this unforgettable meal. Chef Simone Proietti-Pesci will be in the kitchen and in the enoteca to make sure this is a night to remember. A native of Umbria, Chef Simone knows how to make truffles sing. You should come join us and listen to the music.

Seats for our Precious Black Truffle Dinner are $200 per person, but can be purchased online at the discounted price of $175 through Tuesday. This special dinner is limited to 10 people, so be sure to buy your tickets before they’re all sold out.

What: Precious Black Truffle Dinner
Where: in the Enoteca (wine room) at Via Umbria
When: Wednesday, January 20 at 7:30

For more information or to book your reservation visit us online or call us at (202) 333-3904.

Gabriella-and-Saverio
Gabriella and Saverio Bianconi at home in Citta di Castello

Celebrating the delicacy with a dinner Read more

One of the reasons Suzy and I have fallen so hard for Italy might be truffles. I can remember back to the ...

Food & Drink, On the Table, Tastes of Italy
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Let’s Talk Artisanal Cheese

 

Via Umbria offers a unique selection of artisanal cheeses.
Via Umbria offers a unique selection of artisanal cheeses. There’s something for everyone to try!

Welcome to the Via Umbria cheese counter! Do you love cheese? We love cheese, and we’re so excited to be here, providing you with the best in cheese products, classes, and general cheesy knowledge.

There is much more to cheese than the processed and pre-sliced options you can pick up at your local grocery. Artisanal cheeses are made in so many ways, and with different blends of milk, which leads to different textures and a unique taste in each type of cheese.

While we pay homage to Via Umbria’s Italian roots with some amazing Italian cheeses (Taleggio, anyone? Or how about one of our many, beautiful pecorinos?), our goal is to bring you the best cheese that we can find, period. That includes a wonderful variety of products from all over the world – from English Stilton to bloomy rinds from Vermont, Swiss Alpines to gorgeous cheddar from Prince George’s County, Maryland.

At our counters, you can find everything from fresh and soft cheese like mozzarella to firmer options like parmigiano, from washed rinds to blues. We even have unique options like our super popular Peccorino Moliterno al Tartufi (sheep’s milk cheese with truffles!).

Cheese is our passion and we can’t wait to bring that passion to the heart of Georgetown! To learn more, and indulge in our delicious offerings, join our Cheesemongers at our Melt Cheese Party on Wednesday, February 10th, at 7pm. This decadent evening features fountains of fondue and raclette, accompanied by wine and beer pairings. For more information or to book your reservation visit us online or call us at (202) 333-3904.

 

Alice Bergen Phillips
Alice Bergen Phillips

Bringing you the best cheese that we can find Read more

  Welcome to the Via Umbria cheese counter! Do you love cheese? We love cheese, and we're so excited to be here, providing ...

Food & Drink, On the Table, Tastes of Italy
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The Basics on Ham

charcuterie-and-cheese
Did you know that Prosciutto is often called “The King of Hams”?

Of all the charcuterie items you’ve ever heard of, ham is the one you’re probably most familiar with, sometimes probably even without even knowing it! In fact, it is possibly the one truly international cured meat, with different styles ranging from the prosciuttos of Italy to the jamons of Spain to the country hams of North America all the way to the Jinhua ham of China (one that is unfortunately forbidden from being imported).

Coming from the hind leg of the hog, ham can be placed in two basic categories: cooked or raw, or as we say in Italian cotto o crudo. But raw is, in this case, a misnomer. These are the cured hams that are arguably the most delicious way to enjoy the ham. Here at Via Umbria, we are proud to carry six different styles of ham. Two imported prosciutto crudos from the towns of Parma and San Daniele in Italy, after which they are named. On top of that, we are excited to introduce an amazing prosciutto crudo made here in Virginia, by a family business that has, and continues, to make Tuscan-style charcuterie in Tuscany: Terra di Siena. Right along with these are two smoked hams, a speck from Alto Adige/Südtirol in the very north of Italy and an aged country ham from southside Virginia. They vary in the woods they are smoked with but both are excellent sliced thin as with any prosciutto. And to round this out, we have a phenomenal prosciutto cotto that would make for an excellent sandwich. This is the tip of the iceberg when it comes to hams, and we are excited to keep on digging deeper in to the world of cured meats.

This is just the beginning. To learn more, and indulge in our delicious deli offerings, join Scott, our Salami Swami, at our Meat & Greet event on Wednesday, February 3rd, at 7pm. Nosh like a Norcino on charcuterie and pork-based dishes, and partake in conversation with fellow food lovers. For more information or to book your reservation visit us online or call us at (202) 333-3904.

 

Scott Weiss
Scott Weiss

Possibly the one truly international cured meat Read more

Of all the charcuterie items you’ve ever heard of, ham is the one you're probably most familiar with, sometimes probably even without even ...

Comings & Goings, Entertain, Events, On the Table
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Meals To Go, Now At Via Umbria

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This week we will begin offering meals to go in our cafe. Chef-prepared meals for two, made primarily from local and organic ingredients, will be ready from the late afternoon through 7:00 PM to pick up, then simply heat at home. Our meals are prepared by Chef Jodie Steiner in our upstairs kitchen, and then paired with an Italian wine from our Sommelier Vickie Reh, which you can opt to include. Prices will range from $25 to $65 for two people, before wine pairing.

Chef Jodie
Chef Jodie

 

Wednesday, December 9:

Braised Lamb with Fig and Lemon, Barley Pilaf, Sautéed Broccoli Rabe

$40 for two people

Pairing: Adanti Arquata Rosso dell’Umbria 2007

Thursday, December 10:
Umbrian sausages braised with Castelluccio Lentils, Roasted Broccoli, Roasted Potatoes
$30 for two people
Pairing: Pardi Montefalco Rosso
Friday, December 11:
Chicken with Salsify (scorzanera) and Hazelnuts, Sauteed Spaghetti Squash, Braised Kale
$35 for two people
 Pairing: Montefalco Rosso Sololoro 2011
Saturday, December 12:
Sunchoke Soup, Roasted Pork Tenderloin and Red Cabbage Braised with Red Wine and Chestnuts, Farro Pilaf, Sauteed Spinach, Cheese Plate selected by our cheesemonger
$60 for two people

Pairing: Terre Margaritelli Rosso torgiano Mirantico 2010

Sunday, December 13:
Beef Pepato al Sagrantino, Mashed Potato, Sauteed Peppers
$35 for two people

Pairing: Tabarrini Sagrantino Colle Grimaldesco 2009

 

Email feedme@viaumbria.com to place your order click on the item to buy online, or call us at 202.333.3904 to order, and we will bring the meal out to your car if you pull up!

This week we will begin offering meals to go in our cafe. Chef-prepared meals for two, made primarily from local and organic ...

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News: Chef Jodie Steiner, Will Bring Her Personal Touch to the New Dinner Offerings

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The all new Via Umbria will open its doors very soon and part of its new offering is specially prepared Italian dinners to take home and enjoy, as well as special dinners and functions onsite.  To prepare these special meals, Via Umbria owners Bill and Suzy Menard are thrilled to announce that Jodie Steiner has joined the team, and said “Jodie has a love of authentic Italian food and a interest in locally grown produce and feeding families, and she will bring all that to Via Umbria this fall as full time chef preparing gourmet dinners to take home.”

 

Steiner said, “I’m so excited to join my good friend, Chef Vickie Reh, and the rest of the Via Umbria team to share our love of the most beautiful Italian food and culture.”

 

Jodie is originally from Chicago, where she trained in the kitchens of the most elite fine dining restaurants after graduating college. She then moved to DC to work with local farmers markets and nutrition education programs until she moved to Italy for several years, and explored all things Italian. “I loved exploring Italian culture, especially food markets and locally produced food specialties, learning about authentic Italian ingredients and local dishes.”

 

After returning to DC, Jodie built a personal chef business, where she created meals for local families—some of which may very well appear on the Via Umbria carry out menus.  She also specialized in special events and dinner parties, from rustic to elegant, which will certainly influence Via Umbria’s special evening dinner events.

 

What is Chef Steiner’s food philosophy?  “My food is the most creative, innovative cuisine that is firmly rooted in traditional methods, using the freshest, most authentic ingredients available. Cooking is most satisfying to me when it is based on personal relationships with the people producing the food I’m cooking, and with the people I’m cooking for.”

 

And that is the philosophy of the all new Via Umbria, a gathering place where people can enjoy the best food, wine, and Italian wares, and share in age-old Italian traditions—together.

 

Interested in Chef Steiner’s daily means and special dinners?  Send an email to events@viaumbria.com and we will send you menus and updates.

 

Ci Vediamo!

–Via Umbria

The all new Via Umbria will open its doors very soon and part of its new offering is specially prepared Italian dinners to take ...

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Recipe: Sombrerini, our newest pasta

As we prep to open the new store, we are gathering some fun new products – expanding our inventory to offer the best. When these sombrerini came off the shipment, we couldn’t wait to make them, as they are the the most fun and colorful pasta we have seen in a while!

Sombrerini

While one could prepare these in a cream sauce or simply toss with some olive oil, onions, and spices to fully reveal all of their colors, we decided to make them in the traditional way. We stuffed them with a cheese mixture and baked them as open ended ravioli!Sombrerini

Stuffed Sombrerini

INGREDIENTS (Serves 4):

1 bag Sombrerini pasta 

1/2 cup ricotta

1/2 cup grated aged parmesan

3 cups spinach

1 onion

5 cloves garlic

1 jar organic tomato puree  

Sea salt and bruschetta seasoning to taste

 

PROCESS:

Boil your pasta water, and pre-set your oven to 350 degrees.

Parmesan

Grate your parmesan into a bowl.Ricotta

Add the ricotta. _DSC0059

Chop your onion, and sauté with the garlic over medium-low heat. onions

Gently place spinach on top to slowly wilt. You will have to do two batches of wilting, most likely.

spinach

wilted spinach

Top the cheese mixture with the wilted spinach, stir. crushed tomatoes

Prep your pasta sauce by combining the tomato puree, bruschetta seasoning, sea salt, and a dash of oil, then blend with the onion mixture. sale dolce _DSC0146

Boil your pasta for 5 minutes. They will be undercooked – this is the point as they will be further baked, and need to maintain their structure for filling. fill the pasta

Pour your sauce mixture onto a large baking pan. Now to stuff your sombrerini! With a spoon, scoop the mixture into an upside down pasta, and place in the sauce. ravioli sombrellini recipe

Keep creating rows until the whole sheet is filled. Cover with tin foil and bake for an additional 15 minutes.

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We were surprised at the structural integrity of the pasta – we assumed that the cheese would just fall out of the pasta, or the pasta would get to soggy or hard, but it turned out fantastically! Our taste testers all agreed that this pasta is a visual treat, and tastes like the ravioli we all know and love, and has a fantastic presentation. We voted it best to serve at a dinner party.

Until we open, you can find all of your ingredients on our online store, direct from Italy. And once we do, you can find dishes like this coming our of our kitchen.

Download your recipe card here: Stuffed Sombrerini.

Ci Vediamo!

–Via Umbria

 

 

 

 

 

 

 

As we prep to open the new store, we are gathering some fun new products - expanding our inventory to offer the ...

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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 ...

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Simone’s Bucatini with Fava Beans and Cherry Tomatoes

IMG_8203

Our dear friend and chef Simone gave us his recipe for the perfect spring pasta, which we paired with the Montefalco Rosso from Scacciadiavoli last Thursday night. We needed a simple yet impressive dish to serve for a party of 30, and this pasta was perfetto. Fava beans are in season, both in Umbria and the US, and serve as the protein for this vegetarian dish, which can easily be altered to be vegan and/or gluten-free for guests with dietary restrictions. Ready in under 30 minutes and packed with the vibrant flavors of spring, it was a huge hit.

IMG_8190

Ingredients:

1 package all-natural Bucatini
1 bunch green onions
1 pint cherry tomatoes
1 cup fava beans peeled
aged pecorino cheese
olive oil

 

Toss cherry tomatoes with olive oil and salt and put on a foil lined baking sheet.  Bake at 400 degrees for 15-20 minutes until tomatoes are soft and lightly browned.  Peel fava beans (both layers) and steam just until soft and still bright green. Remove from heat immediately.

IMG_8242

Boil pasta until al dente and drain.  Mix pasta and tomatoes in a large pasta bowl adding olive oil as necessary.  Toss in fava beans and green onions.  Season with salt and pepper to taste (you can add a pinch of chili pepper if you like).  Top with grated pecorino and serve!

 

_________

Our dear friend and chef Simone will be returning to Washington DC for a few days at the end of May.

 

He has two evenings still available for private dinners in your home Friday, May 29 or Sunday May 31, where you can host up to 10 guests for $1,250. Or, you can book a seat at the table at the Menard’s where Simone will be working his magic for $125 a plate.

 

Contact Suzy at suzy@viaumbria.com or 202.957-3811 to book or for more details.

Our dear friend and chef Simone gave us his recipe for the perfect spring pasta, which we paired with the Montefalco Rosso from Scacciadiavoli last ...

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Cocktail Corner – Vodka Cedrata

This weekend we have been outlandishly busy. With the Georgetown French Market in full swing we were clamoring to get everything done (though is anything really new?). After a long day, sometimes we just want a cocktail that is refreshing, delicious, and takes two seconds to make.

IMG_2935

Enter the Vodka Cedrata. Cedrata Italian Soda is our most popular flavor, and so we thought it was high time that we combined it with some booze. It tastes like a elevated, all natural Sprite, and is intensely refreshing, with notes of saffron flower and citron flower.

IMG_2761

Simply zest a little bit of a lemon, and pour one part vodka and two parts Cedrata Italian Soda into a shaker. Shake well and serve in a chilled glass, with a garnish of lemon. Sip for instant refreshment and relief.

 

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Cheers!

–Via Umbria

This weekend we have been outlandishly busy. With the Georgetown French Market in full swing we were clamoring to get everything done (though is ...