Comings & Goings

Noteworthy Notizie – March 6th

Fattoria del Gelso Casa_MG_9528 ©2014 Eric van den Brulle

FRIDAY, MARCH 6th

We hope this Friday finds you safe, warm, and excited for the weekend. Hopefully you are beside a pool (this image is from La Fattoria del Gelso in Umbria), but if you find yourself snowed in, we hope you have a relaxing and toasty weekend. Here’s what we have been reading at Via Umbria this week from around the web — grab some espresso and take a look.

 

 

So you think we are having bad weather in the Northeast? A dramatic helicopter rescue happened in the Italian Dolomites as 200 skiers were stranded when high winds blew a tree onto a cable car line.

 

An important new book on what makes Italy, Italy, got a delightful review by the New York Times. We can’t wait to crack it open.

 

Here are 20 things you have been doing wrong when cooking Italian food, and why and how to fix them.

 

Olive oil fraud is nothing new, but a class action suit to protect the purity of the labels is something to watch. At Via Umbria, we personally meet our suppliers, mostly tiny farms, to ensure that our oil is top quality, and not the fake stuff. Stock up on our trustworthy and tasty favorites online or in store. .

 

It’s not exaclty Umbria, but this New York Times Travel video of 36 hours in Rome has us craving la dolce vita.

 

Happy Weekend!

–Via Umbria

FRIDAY, MARCH 6th We hope this Friday finds you safe, warm, and excited for the weekend. Hopefully you are beside a pool (this ...

Noteworthy Notizie

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E ‘Venerdì! Put a little prosecco in your glass and peruse the news! 

 

Fashion first!  We are smack dab in the middle of Milan Fashion week. Catch up with the catwalk on the official website.

 

In other fashion news, Neil Patrick Harris was wearing Umbrian designer Brunello Cucinelli at the Oscars last Sunday!

 

An interesting Op-Ed in the New York Times yesterday explored the issues surrounding changing the language of higher education in Engineering and Architecture to English, and then back to Italian. So what is the Lingua Franca of Engineering in Italy today?

 

Birra Perugia Wins Best Beer of the Year with their Calibro 7, at Beer Attraction, an international beer festival in Rimi. We are so proud…we had to take a bottle off our shelves and crack it open. See what the hype is about in our Georgetown store.

 

This Giant Catfish caught in the Po is absolutely terrifying.

 

James Bond hits his poor little head due to the cobblestones in Rome, re-igniting a debate on whether the old street should be updated.

 

Have a wonderful weekend!

–Via Umbria

FRIDAY FEBUARY 27 E ‘Venerdì! Put a little prosecco in your glass and peruse the news!    Fashion first!  We are smack dab in the ...

Wine Wednesday – Sunday Routine 

We know, this last stretch of winter is rough. Just when you think you hear the birds tweeting about spring you are blasted with another arctic chill.

This can sometimes make Sunday’s turn from a day reserved for socializing on the town to a day reserved to snuggling as deep as you can possibly get into your covers. And while we respect that, sometimes you need something to entice you to get out of bed…

So how about tasting some wine on Sunday’s at Via Umbria?

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Our friend and wine connoisseur, Dick Parke, will be joining us in the store every Sunday from 2 to 5, offering complementary tastings of wines he has hand selected from our stock.

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Up this week? Vincastro Umbria Rosso and the Adanti Nispero both just $14 and the same blend of 90% Sangiovese and 10% Merlot. Stay tuned as we learn more about these delicious wines later this week!

—Via Umbria

We know, this last stretch of winter is rough. Just when you think you hear the birds tweeting about spring you are ...

Savoring Sunday

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We begin a new series, where we try to embrace slow Sundays, Italian-style.

 

This Sunday I had the delight of seeing the Piero di Cosimo exhibition at the National Gallery of Art here in Washington, DC. When I was in Piero di Cosimo’s hometown of Florence, I tried to visit churches with important artworks on Sundays, to continue my living art history education even if the museums were shuttered. Once, I went into SS. Annunziata on a Sunday, which had a Piero di Cosimo’s Incarnation, only to find myself in the middle of an open casket private wake. I left without seeing the painting.

This exhibition had allowed far simpler access to the artwork. The retrospective of his work groups his best paintings for the first time in history.

The creator of the most secular artwork of his time (perhaps tied with Botticceli), di Cosimo worked during the Renaissance with an eye for the mythological.

My favorite tidbit about di Cosimo (from the ever reliable and never exaggerating Vasari), claimed that he would boil many eggs at a time and then subsist solely on them for weeks! Vasari connected di Cosimo’s odd eating and living habits (he was not a very social or tidy man) to his odd and inventive artwork. Vasari could forgive the compulsive egg-eating upon seeing di Cosimo’s Liberation of Andromeda, c. 1510–1513.  Vasari lauded him, saying “…Piero never made a more lovely or more highly finished picture than this one, seeing that it is not possible to find a more bizarre or more fantastic sea-monster than that which Piero imagined and painted, or a fiercer attitude than that of Perseus, who is raising his sword in the air to smite the beast.”

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Piero di Cosimo, Liberation of Andromeda, c. 1510–1513, oil on panel, Galleria degli Uffizi, Florence.

 

But I believe the Economist summed it up best in their review of the exhibition in which they conclude that “Though the term ‘surreal’ would not be coined for another four centuries, it seems completely apt for the work of this quirky genius.”

So next Sunday, put on your looking glasses and go experience the imagination of Pietro at the NGA. I promise Jesus is the only dead body.

 

— Elsa Bruno

 

Banner image from the lovely Galleria Nazionale dell’Umbria, which loaned the deposition as part of the exhibition. Pietro supposedly only left Florence once, to travel to Rome. He didn’t know what he was missing in his lovely regional neighbor!

Italian-style Sundays: Piero di Cosimo Read more

  We begin a new series, where we try to embrace slow Sundays, Italian-style.   This Sunday I had the delight of seeing the Piero ...

Newsworthy Notizie

IMG_0186.B&S ©2014 Eric van den Brulle

Friday, Feb 20th 

Today we begin a new weekly series called “Newsworthy Notizie,” a roundup of happenings that the Italophile will find interesting! Check back every Friday for more news from and about Italy or subscribe to Dolce Vita and have it delivered directly to your inbox.

 

The news is in!  So pour yourself a nice cup of espresso (if you are in frigid DC), or a beautiful glass of wine (if life finds you in warmer climates). Take a peek at the Italian News we’re chatting about at Via Umbria!

 

To give you the bad news first, the famous Mr. Nutella died this week. What was created to help keep chocolate accessible during wartime rations is now a cult favorite. But don’t worry, the Nutella empire lives on.

 

In lighter Nutella news, a man was arrested for smuggling 150k in two jars of the hazelnut spread!

 

Nancy Pelosi hosted the debut of the national television premiere of The Italian Americans, at George Washington University this past week.This public television documentary series is produced and written by John Maggio, and chronicles the experiences of those who took the boot from the boot and established lives in America. The next screening will be February 24 at 9pm on WETA TV 26 and WETA HD.

 

Italy calls for military action in Libya and takes in fleeing refugees, after the video of beheadings from ISIS earlier in the week.

 

The World’s Largest Truffle sold at Sotheby’s for $61,000 in December, but we are just stiffing out this news now. It is from our very own region of Umbria. Not quite in your price range? We have an amazing selection of Umbrian truffle products on our website and right here in Georgetown, that will set you back $20 or less.

 

Did we miss something? Send your Italian news to elsa@viaumbria.com to get a shout out next week on Friday! Happy weekend!

 

— Via Umbria

Friday, Feb 20th  Today we begin a new weekly series called “Newsworthy Notizie,” a roundup of happenings that the Italophile will find interesting! ...

Wine Wednesday – Plani Arche

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To celebrate National Drink Wine Day (yes, it’s today!) Via Umbria will embark on a new series, Wine Wednesday, in which we discus the wines we stock in the store and our adventures at the vineyards in Italy. 

This chilly Wednesday we are huddled in our wine warehouse in Adams Morgan, waiting to pick up some Plani Arche Montefalco Rosso which we completely sold out of this past week. But why the sudden interest in this wine?

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This past week we have had the treat of getting to learn from Roberto DiFilippo, the vinter of Plani Arche wines. Three wine dinners in our events space and a tasting later, we feel fully inducted into the world of the Plani Arche wines.

This wine comes from near the Piandarca, close to Assisi, and is the supposed place where St. Francis preached his sermon to the birds. Plani Arche is the Latin name with evolved over the years into Piandarca, meaning the Plain of the Rock, probably because at one time there was a rock there. The very name of this wine pays homage to the land it is grown on, and the spiritual past of the place. St. Francis, in his sermon, tells the birds to give thanks to God that he has provided them with all they need naturally, and that they live in peace with the natural world due to His grace. In this vein, Plani Arche is a biodynamic vineyard, living and breathing in harmony with the land and with the animals. Nature (or if you are religious, the big man up top) provides all one needs to make beautiful, wonderful wine, without unnatural pesticides or chemicals. Praise be to God indeed.

But living in harmony “with the animals” is not taken lightly – Roberto literally uses animals in his production. Horses substitute for tractors, which preserve fossil fuels but also compact the earth in a natural way. A herd of geese nibble the harmful insects and fertilize the land.  For a peek inside the vineyard, see Bill’s firsthand experience, which he wrote about a year ago while visiting Plani Arche.

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Roberto is a humble man, who creates wine in harmony with the earth because being an organic vineyard is the right thing to do, not the trendy thing to do. Working with the soil in a biodynamic way not only preserves its natural tendencies, but enriches the flavor of the wine. The proof is on our shelves — it is so good we sold out.

We have to go back for more. Waiting at the chilly warehouse is worth it.

 

— Via Umbria

To celebrate National Drink Wine Day (yes, it’s today!) Via Umbria will embark on a new series, Wine Wednesday, in which we ...

Our Amazing Artisans – Studio Alice le Maschere

Welcome to a new section on La Dolce Vita, “Our Amazing Artisans,” which features those who create and craft the special objects in our store. 

Today is the fantastic day of Carnevale. Here in DC, many people had an extra reason to celebrate, as the extended weekend of President’s Day got an extra boost with some help from a winter storm. So whether you’re feasting on an extra day of brunch, curled up with a cup of (spiked) hot cocoa or taking part in a giant Snowball Fight, this day is your last chance to get all those “unholy” tendencies out before Lent. Bill and Suzy got a taste of a wild Carnevale two years ago, but for today we all remain here in Georgetown, dreaming of attending a lavish Venetian ball.

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One of our favorite Italian Carnevale traditions is the wearing of masksBut even through this day only comes once a year, we can’t stand to put our beautiful masks away, which is why we hang them on our walls all year round.

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Our masks are sourced from the studio Alice le Maschere, where they are dreamed up and executed in a small town close to Florence. Two years ago, the Menards were led to the studio, and seduced by the exquisite creations.Today, we carry the most eclectic selection in our store, where we have lovingly modeled them for your Carnevale enjoyment.Take a peek at Bill’s post to discover why this studio is so very dear to us.

So go nuts on this Tuesday and have a fantastic Carnevale!

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— Via Umbria

Welcome to a new section on La Dolce Vita, “Our Amazing Artisans,” which features those who create and craft the special objects ...

Simone’s Orecchiette with Broccoli

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Chef Simone has done it again! His tasty Orecchiette with Broccoli recipe was a big hit at Via Umbria this past Wednesday.

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Curious customers of all ages were able to watch the cooking process and enjoy the delicious end result!

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In case you missed out, here is the recipe so that you can try it at home!

Orecchiette with Broccoli

Ingredients:

  • 2 cups of broccoli
  • Anchovies filet
  • 2-4 cloves of Garlic
  • Chili pepper
  • ¼ cup of olive 0il
  • Salt

 

Instructions:

  • Boil broccoli in salt water for 3 minutes
  • Sauté garlic, chili pepper, and anchovies filet in olive oil
  • Add broccoli and cook for 10 minutes
  • Using water, boil orecchiette for 10 minutes
  • Drain and serve with a sprinkle of parmigiano

 Buon appetito!

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— Via Umbria

Chef Simone has done it again! His tasty Orecchiette with Broccoli recipe was a big hit at Via Umbria this past Wednesday. Curious ...

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 ...

Pasta Making for Dummies!

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Pasta is one of life’s simple delights. Most pasta only has two ingredients: eggs and flour. If you have never eaten fresh pasta before, it is time to give it a whirl, because even dummies (aka our own Bill Menard) can make it successfully, and the taste difference is incredible.

On Wednesday, Bill taught us how to make tagliatelle. For the next two Wednesdays, November 12th and 19th, we will make chitarra and ravioli – come join us by RSVPing through Eventbright: http://goo.gl/PdqNNk. We also have recipe cards explaining the whole process with measurements in-store, come grab your 00 flour and a card soon!

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To make pasta properly you really must use 00 flour — it finer than normal flower and makes the texture of the pasta smooth, not dough-like.

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After measuring out the correct amount of flour, you make a little nest for your darling egg. Then smash it with your hands!  This is a step that we all wanted to do as kids and is very fun yet mildly gross as an adult.

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Then the egg is whisked into the flour, kneaded, and formed into a ball. We let the ball rest for 15 minutes while examining our flour-ed cloths and wishing we remembered an apron. During this time you can also get your pasta sauce started.

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Next the rolling technique. Bill shows us the correct Italian technique, which he has learned from the Italian masters and a lot of practice.

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We roll out the dough, fold and slice it up, and then wait for it to dry about 20 minutes. This is the perfect time to return to the sauce you started to make and finish it. Then we boil the pasta for about five minutes. We topped ours with our spicy arrabbiata sauce.

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Fresh pasta is more tender and delicate and almost buoyant on the tongue than the packaged stuff. We could get used to this.

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— Via Umbria

Pasta is one of life's simple delights. Most pasta only has two ingredients: eggs and flour. If you have never eaten fresh ...