Entertain

Simone’s Bucatini with Fava Beans and Cherry Tomatoes

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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.

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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.

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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!

 

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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 ...

Cocktail Corner – Vodka Cedrata

This weekend we have been outlandishly busy. With the Georgetown French Markein 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.

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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.

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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 ...

The Easter Treats are Here!

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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.

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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.

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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.

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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.

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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.

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— 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 ...

Simone’s Super Bowl Snacks

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This Super Bowl Sunday, ditch the store bought salsa for some real food. These recipes from Chef Simone are an Italian twist on some classic favorites to keep you warm, full, and happy (no matter the outcome) this game day.

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And why not complete your foodie football day with some beers from Birra Perugia? Stop by our store in Georgetown to get your hands on the most unique imported brews and view the game in style.

 

POLLO ROLLO:

Ingredients: 

Ground chicken meat

Salt

Pepper

Parmigiano cheese

Oil

Garlic

Sundried tomatoes – chopped

Sundried tomatoes –  paste

Materials: Carta Fata Paper, available at Via Umbria

Instructions:
Mix all of the ingredients together in a large bowl, setting aside part of the tomatoes.
Lay out the Carta Fata on a table, put the meat in the middle of the paper. Press and spread the chicken out until is about half an inch thick.
Put the rest of tomatoes in the center of the chicken. Wrap the meat well until you have formed a tube.

Close the top and the bottom of the tube with string.
Boil for 20 minutes in hot water. The Carta Fata will not melt because it is magic!
After boiling, slice and serve with fresh salad by the side. Drizzle olive oil over the entire plate and serve!

 

MEAT BALLS WITH HOT SAUCE:

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Ingredients:

Beef ground 30% fat

Bread crumbs

Milk

Garlic parsley

Salt

Pepper

Parmesan cheese

Egg yolks

Tomato sauce

Garlic

Chili pepper

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Instructions:

Mix the meat with Rosemary and sage, and then the breadcrumbs, egg yolks, and parmesean. Start to make little ball.

In a pan, sauté the garlic and add the tomato sauce. Cook the sauce with salt and hot pepper until it thickens. Add the meat ball and go on to cook for 20 minutes.

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BEAN SOUP

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Ingredients:

Beans

Carrots

Celery

Onion

Garlic

Tomato sauce

Chili pepper

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Instructions:

Sauté the greens in a pan with the herbs too. When they are fragrant and cooked, add the beans (if using dried beans, they must be hydrated. The day before, put them in a bowl with water, and then boil them for 30 minutes and let stand). Sauté all of the ingredients little more and then add the tomato paste. Heat on low flame, simmering until soup becomes thick. Garnish with sour cream or Italian cheese and serve!

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— Via Umbria 

This Super Bowl Sunday, ditch the store bought salsa for some real food. These recipes from Chef Simone are an Italian twist ...

Upcoming Events at Via Umbria

You know we like to stay active here at Via Umbria. Take a look at our upcoming events to see all of the delights we have in store!

IMG_7537Saturday, January 24th

4:00 – 6:00 Perugia Brewery Beer Tasting with Chef Simone

Join Chef Simone Proietti-Pesci on a guided tasting of five of the Perugia Brewery’s (Birra Perugia) craft beers.  We will snack on Italian pretzels as we learn of the burgeoning craft beer movement in Italy and enjoy Birra Perugia’s offerings.

We will sample:

IPA

Red Ale

Italian Pale Ale

Chocolate Porter

Calibro 7

RSVP: On Facebook, or by emailing elsa@viaumbria.com with your name and party number.

February 7th

Tabbarini Wine Tasting in store from 5-7 with Daniele Sassi.

Free to attend, email RSVP to elsa@viaumbria.com with your name and party number.

February 8th

Tabarrini wine dinner featuring Daniele Sassi. $125 per person.

Join Via Umbria and Daniele Sassi, sales manager for Tabarrini Montefalco for a special Umbrian dinner and wine pairing at Casa Luca.  Dinner will consist of a special 4 course Umbrian dinner paired with the wines from the Tabarrini vineyard.

Wines will include:

Montefalco bianco “Adarmando”

Umbria Rose “Boca di Rosa”

Montefalco Rosso

Sagrantino Colle Grimaldesco

February 14th

Valentine’s Day Dinner at Via Umbria private dinner. $125 a seat

With Roberto di Filippo from Vini diFilippo

February 15th

Private Dinner at Via Umbria private dinner. $125 a seat

Celebrate our owner Bill Menard’s 55 Birthday, sure to be an extra special night.

With Roberto di Filippo from Vini diFilippo

Contact suzy@viaumbria.com for reservations and questions.

February 17

Bookclub at 7PM at Via Umbria – Bridge of Sighs by Richard Russo

RSVP on Facebook or by emailing elsa@viaumbria.com

March 10th

Bookclub at 7PM at Via Umbria – How to Be Both by Ali Smith

RSVP by emailing elsa@viaumbria.com

 

You know we like to stay active here at Via Umbria. Take a look at our upcoming events to see all of ...

I Came, I Sausaged, I Conquored

Sausage 007

Laws are like sausages.  It is best not to see them being made.
— Otto von Bismarck

With all due respect to the Iron Chancellor we couldn’t disagree more.  Maybe he’s correct with respect to law making, but certainly not with respect to sausage making.  It is better to make them yourself.

It is January, the beginning of the New Year, when thoughts turn to resolutions, diets and exercise.  It is also the time of year, for the past five years, that we welcome back chef Simone Proietti-Pesci for his annual US visit.  Yesterday marked the beginning of his return, a three week tour and tour de force that begins in the Napa Valley of California and will take him (and us) to Washington, DC, New York, South Florida, Boston and the Cayman Islands.  We’ll chronicle Chef Simone’s daily activities here on Dolce Vita for those of you who cannot get together with him in person.

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Our first activity, just hours after connecting with Simone at SFO (he having flown from Rome, we having taking the shorter trip from Washington) was to set up camp at our friend Pete’s in Napa Valley where Simone (and his able assistant Austin) will prepare an Umbrian dinner party this evening.  With nothing formal on the day’s schedule (other than dinner at Bouchon) Pete suggested that we organize a sausage fest, relying on our expert Umbrian sausage maker to help make Umbrian sausage and Pete’s family recipe from his Sicilian aunt.

 

Pete had prepared in advance, laying on provisions, including ground pork (for the Umbrian variety) and ground pork and veal (for the Sicilian).  He also trotted out his new toy, a LEM sausage packer that looks like a cross between Pinocchio and the Tin Woodsman.  This gadget would make Chancellor Bismarck particularly happy, packing the sausage filling seamlessly and without mess into the casings that are loaded onto the spindle.  Having watched Julietta, our local butcher in Cannara hand pack sausages at a cooking class earlier in the year, we even more appreciated the crank it and forget approach afforded by the LEM.

Much weighing of ingredients and calculations of salt percentages were made by Pete and Simone and the ingredients mixed and massaged by hand.  Help was enlisted from Pete’s parents and the rest of our assembled group and then magically, from a mass of ground meat and simple spices emerged from the LEM not Neil Armstrong, but an unending array of dirigible shaped delicousness.

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Houston, we’ve got a sausage.
Close your eyes, Bismarck!
Close your eyes, Bismarck!
While many of the links will be consumed at Simone’s Saturday Umbrian open house in San Francisco, we did sample enough, including a generous portion added to a pizza Pete threw together, to attest that home made sausage beats store-bought any day of the week.

Including (if not especially) Wednesday, the day we started Simone’s three week US adventure.

Ci vediamo!
Bill and Suzy

Behind the Scenes of Sausage-Making Read more

Laws are like sausages.  It is best not to see them being made. -- Otto von Bismarck With all due respect to the Iron ...

Simone Proietti-Pesci’s Arugula Pesto with Roasted Tomatoes

On January 13th we will have the opportunity to host a few weeks of food events with our favorite chef Simone. Here is one of his classic Italian recipes; simple, easy, and thoroughly delightful. In the past he has cooked us Osso Buco, lentil soup, Crescionda Spoletina, and eggplant.  We keep on coming back for more.

We are lucky enough to have Simone joining us for free pasta making classes in-store the next two Wednesdays from now. Join us at Via Umbria from 5-6 and learn from the our friend and master chef. The fresh pasta will take this recipe to gourmet status! RSVP here.

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Cook time: 30 minutes (with pre-made pasta)

Serves 4

INGREDIENTS:

500g pasta

5 cups arugula

2 cups cherry tomatoes

4 garlic cloves, minced

1/8 cup chopped walnuts

1/2 cup grated fresh parmesan

1/8 cup extra virgin olive oil

Thyme and basil, to taste and chopped

Food IMG_2569 ©2014 Eric van den Brulle

 

INSTRUCTIONS:

Bring water to boil for pasta.

Toss tomatoes with olive oil and bake in the oven at 300F until soft and wrinkly.

Let cool slightly and toss with salt, basil, and thyme.

Add arugula to boiling water for 1 minute. Remove and immediately put in a bowl of ice to cool.

Add pasta to boiling water and cool to al dente.

Add drained arugula to blender and blend with salt, pepper, olive oil, walnuts, and parmigiana until smooth.

Drain pasta and mix with tomatoes in a large bowl.

Stir in arugula pesto, mixing well. Shave some more parmigiana on top and serve!

 

Food IMG_2560 ©2014 Eric van den Brulle

Buon appetito!

— Via Umbria

On January 13th we will have the opportunity to host a few weeks of food events with our favorite chef Simone. Here ...

Happy Slow Year

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As we crack open a bottle of champagne for the New Year (or for a more Umbrian twist, how about some Scacciadiavoli Brut Rose instead?), we can’t help but think about the New Years resolutions we should and could be making…and then breaking.

An old Italian tradition, practiced more in the South than the North, is to throw your old unwanted dishes and any other small items out of the window on New Years.  Out with the old!  Better to break a dish than a resolution.  (Yes, we realize we may be a bit self interested in perpetuating this tradition given that we sell ceramics, but hey, tradition is tradition.)

But kidding aside, it can be helpful to give some thought about what we want to metaphorically toss out the window, to shed in the new year. It’s a whole lot easier to get rid of something than to resolve to add something new to our already too busy lives. Instead of focusing on what we want to improve upon in the New Year (go on a diet, go to the gym, get up earlier, drink less!), perhaps it would be more helpful to recognize what is weighing us down, holding us back or cluttering up our life.   And resolve this year to slow down a little.

Perhaps by sweeping away just a little of the bad, the old or the unnecessary we make room for just a little bit more of the good in our lives.  As this New Year arrives, we are busily setting out plans for the ambitious 2015 that lies ahead of us.  It promises to be every bit as busy, complex and financially risky as this year was – even more so. But part of our ambition is to make 2015 and the next phase of Via Umbria enjoyable – for all of us as well as our customers.

So while we can’t promise to exactly live the slow life in 2015, you should expect us to stay focused on the truly big things, the things that really matter and not to “sweat the small stuff.”  And while you won’t find us throwing Geribi dishes out the window on New Year’s eve, we will be resolving how we can slow down and smell the espresso more in 2015 than we did in 2014.

We hope you’ll join us.

Buon anno!

Bill and Suzy

As we crack open a bottle of champagne for the New Year (or for a more Umbrian twist, how about some Scacciadiavoli ...

Happiest Holidays

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One of the nicest things about the holidays – other than having an excuse to get together with family – is having an excuse to reflect on what you are thankful for.  And as the holiday rush – with its hordes of customers, non-stop gift wrapping, packing for UPS, restocking the shelves and starting all over again every morning – comes to an end, we have so much to be grateful for.

Here are a few of the things we want to give thanks for:

* For really being able to do it.  The idea of Via Umbria has been in our minds for a year or more.  To be able to purchase a building, move in, receive inventory from storage, from Italy, from who knows where, to unbox it, add it into inventory, get labels on it, arrange it on shelves and be able to sell it with out any (a slight exaggeration) kinks along the way.  Remarkable.

* For getting licensed to open our doors, to allow the public inside, to operate a business.  There is a feeling that DC is not a friendly place in which to do business.  That has not been our experience.  Challenging for sure, but eminently possible if one has a great deal of determination and is transparent and up front with people .

* For the opportunity to host three wonderful Food and Wine Tours in Umbria just a week after opening our doors in Georgetown.  Perhaps not the most prudent use of time, but our month in Italy was a great reminder of why we do what we do and why we’re doing it in Georgetown.  Our slogan – Discover | Savor | Share – is more than just words to us and returning to Italy often reminds us of just what is worth discovering, savoring and sharing.

* For our team of paid and unpaid staff who share our vision, our love of all things Italian.  They are the ones that toiled with the price tags, figured out the balky POS system, who arranged and re-arranged merchandise endlessly, carried boxes from trucks, trudging through the snow.  Who set up display after display only to tear it down, move it and begin again.

* For our neighbors in Georgetown who have not only passed through our doors in an endless stream since we opened them at the end of September, but who have told us just how much they appreciate having us in the neighborhood.  Not just with words but with monetary support and by spreading the word to their friends and neighbors.  Via Umbria is about savoring the connections that common interests can engender and it is clear that we and our neighbors share a lot of common interests.

* For DC ABRA and the ANC and CAG and OGB and CFA all giving us fair hearings and approving our concepts, ideas and validating our existence.  And especially for granting us a license to sell the most incredible, undiscovered and under appreciated wines produced in Italy.  Be sure to stop by to learn a bit about our selection of hand selected and imported Umbrian wines.

* And for Suzy and me, thanks for our wonderful, supportive children who lined up shoulder to shoulder with us to get this store open, to celebrate its rebirth and to keep it on course during the busy holiday season and who bore with us when we came home late at night and left early in the morning.  Merry Christmas to Austin, Lindsey, Davis and Teddy.

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There are so many things we are thankful for as Christmas day approaches and we’ll take another stab at completing the Thank You cards before New Year’s.  But as you and we turn our attention to family and sharing the joy of the holiday season together we also want to reflect briefly on our ambitions and vision for Via Umbria.  It is easy to get wrapped up in the logistics of running a small business (sometimes quite literally in a ream of price tag stickers).  But at Christmas, we’d like to look forward and share with you what we really aim for with this store in the coming year.

What we have discovered in Italy and through Italy, the essence that we believe is the crown jewel worth sharing with all of you isn’t a thing at all.  What we truly cherish and find over and over again in Italy is a sense of connectivity.  Connectivity with  place, with people, with time and history.  And that connection is inspired by, catalyzed by and engendered by experiences that often take place around objects and food.  Our ceramic plates are without doubt works of art.  Our olive oils are without equal.  Our kitchen appliances provoke the mind.  But these things are just things, no matter how beautiful they are.  Their iconic status, their spirit comes from knowing who made that bowl, and loving that story.

In Italy, you know the shopkeeper who sells you a kitchen towel, and the man at the bar who serves you your espresso, and the woman who you always check out with at the grocery store. And although we cannot replicate exactly that closeness of an Italian community, we hope that a visit to Via Umbria will mean more than just finding a beautiful object. We want to stop and talk with our customers, explain where we found the objects that we stock and why they are special to us. We hope that Via Umbria will be a place that people come visit because that yearning for connectedness is satisfied here.  We think we’re off to a good start.

Because as beautiful and interesting as our merchandise is here at Via Umbria, perhaps we should all take inspiration from one of this season’s own iconic characters – the Grinch.  For in our opinion he put his long, gnarled finger right on what makes Via Umbria Via Umbria when he came to his epiphany:

And the Grinch, with his Grinch-feet ice cold in the snow,
stood puzzling and puzzling, how could it be so? It came without ribbons. It came without tags. It came without packages, boxes or bags. And he puzzled and puzzled ’till his puzzler was sore. Then the Grinch thought of something he hadn’t before. What if Christmas, he thought, doesn’t come from a store. What if Christmas, perhaps, means a little bit more.

Well said, Grinch.  Well said.  Merry Christmas to all.  And to all a good night.

Ci vediamo!
Bill and Suzy

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One of the nicest things about the holidays - other than having an excuse to get together with family - is having ...

December Delights

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We waited in anticipation for our shipment of cakes, candies, and chocolates from Italy to be cleared at customs. Would it arrive on Thanksgiving, making us skip the big meal?  Or Black Friday, causing chaos and clutter?

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But our boxes and boxes and boxes of joy would come through during the first snow of the season in Georgetown, and just as Teddy and Davis, my sons, flew in from sunny Los Angeles to help. A flurry of activity, and huge, fat flurries from the sky.

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As we tore into the boxes and unpacked, the scents of Italian Christmas wafted out of the containers.  Panettone smells like Christmas. Gianduia smells like mid afternoons in December. And torrone smells like a diet in the New Year.

 

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As we unpacked box after box of panettone, we remembered that this we have a good handful of flavors in stock, including chocolate, candied chestnut, and prosecco. New as well is the ability to order them though our website here. Loison makes their panettone with only real ingredients and no preservatives in the same way they have produced them for centuries, by hand in Venice. Their panettone does not taste like sugary bread, they way some American products do, but instead a rich and soft holiday treat.

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But what I always fall for are the torrone. Years ago I toured the Sorelle Nurzia factory (you can find the old blog post hereand became obsessed.

To see exactly how they handcraft the torrone we have stocked in store see this excellent video (it is in Italian but stick through it for the “sensual” ending).

Though the unpacking was wet and cold, the reminders of beautiful Italian holidays past made opening up every cardboard box akin to tearing through gifts on Christmas Day. And what better gift then being able to bring a little bit of and Italian Natale to DC.

  We waited in anticipation for our shipment of cakes, candies, and chocolates from Italy to be cleared at customs. Would it arrive ...

Ravishing Ravioli

There is something about ravioli that is so appealing right now: simple enough to be a weeknight meal, with endless customizations ranging from pumpkin for the holidays to truffle for those days when you need a little richness. And ravioli freeze very, very well, making them the perfect holiday meal to serve with the appearance of slaving all day in the kitchen but the delight of a 10 minute prep time.  Just dab some flour on your head to add to the “I’ve been ravioli-ing all day!” effect.

Yesterday we had the delight of making ravioli pasta in-store with Dorrie Gleason of The Silver Fig Cuisine. You can find our previous tutorial on Tagliatelle here, where we explore the basics of pasta making.

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To begin, we make our basic pasta:

Homemade Ravioli

INGREDIENTS

• 1 egg per person • Extravirgin olive oil
• 100g 00 flour
INSTRUCTIONS
• Weigh the flour and place on a wooden board in a pile
making a well in the middle.
• Break the egg into the well and stir into the flour slowly
using a fork.
• Add a drizzle of extravirgin olive oil.
• Mix the dough into a ball.
• Knead the dough using the ball of your hand until it is
smooth, soft (not sticky) and springy.
• Wrap in plastic wrap and let sit for 15-30 minutes
before rolling.
Buon appetito!
(Recipe courtesy of Dorrie Gleason – The Silver Fig Cuisine )
And now, the filling!  Dorrie used a recipe adapted from Ernesto’s restaurant in Umbria, home to many an adventurous cooking class.
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Homemade Ravioli Filling, for 12 ravioli or two people
INGREDIENTS
• 1 cup fresh ricotta • 1/2 cup grated parmigiano
• 1 apple peeled/diced • 2 tbsp butter
• 1 tsp cinnamon • 1/2 tsp ground cloves
• Crushed walnuts
INSTRUCTIONS
• Saute apple in 1T butter with cinnamon and clove
until tender.
• In a separate bowl combine ricotta and parmigiano.
When apples are cooled, add to cheese mixture and
gently stir until blended.
• Roll out pasta dough until paper thin, add cheese
mixture and cover.
• Cook in boiling water 2-3 minutes until ravioli rises
to the top of the pot.  Serve immediately with melted
butter and crushed walnuts.
By the time we were done creating the unconventional filling the creative wheels were turning with ideas for fabulous future stuffings. Plans for a ravioli dinner party where everyone brings a different filling were formed.
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The stars were very fun to punch out, and we have snowflakes and hearts here at Via Umbria as well. How thoughtful would it be to make ravioli in the shape of hearts for someone you love?
Thank you Dorrie for teaching us the ways of the expert pasta maker, we will be coming back for seconds!
—Via Umbria

There is something about ravioli that is so appealing right now: simple enough to be a weeknight meal, with endless customizations ranging ...