Experience Italy

Whatsalt all about

Sale Di Cervia

Last week, the Sale di Cervia was up for a Sofi Award at the Fancy Food Show in NYC, (the Best of Specialty Food) for the “outstanding Baking Ingredient, Baking Mix or Flavor Enhancer.” So how could something as seemingly simple as salt be up for such a prestigious award, against all of the admittedly “fancy” foods at the fancy food show?

Andrea of Fruit of the Boot Imports with the Cervia Salt up for the award
Andrea Tosolini of Fruit of the Boot, Inc with the Cervia Salt up for the award

Here at Via Umbria, we are all aboard the quality salt train. Once you have cooked with the salt of Cervia, the grocery store variety tastes like…something you would put on the roads in winter. This is not snobbery. This is fact.

 

Here’s some proof: two of Italy’s most famously salty products use this salt for seasoning. Parmigiano Reggiano cheese, and prosciutto di Parma both utilize Sale di Cervia to get that perfectly salty flavor. Now do we have your attention?

 

Salt production in Cervia, a small town between Ravenna and Cesenatico on Italy’s Adriatic coast, dates back more than 2,000 years, beginning with a mixed history dealing with the Umbrians and Greeks. Its name comes from the Latin “acervus” meaning a mound of white salt, called “white gold.”

 

So why is this salt so…salty? Sale di Cervia is entirely sea salt, with 2-4% natural humidity, and it is never artificially dried or blended with anti-caking additives. This method preserves all of the minor elements found in sea water: iodine, zinc, copper, manganese, iron, magnesium and potassium. Sale di Cervia is harvested from the last remaining artisanal and seasonal salt flats in Italy. Tasting this salt feels as good as taking a dip in the blue, blue waters on the coast of Italy.

 

There is even a salt museum in Cervia! Bill and Suzy attempted to visit a few years ago, but were thwarted by the very odd opening hours, from 8:30 PM to 11:00 PM…perfect for if you have a hankering for a salty late night snack (but not so ideal otherwise).

 

We carry the “Salt of the Pope” which is up for the award at the Fancy Food Show, “Sweet Salt,” which has a lighter taste, and milk chocolate with sea salt, which is dangerously good. Shop now, before the word gets out, and hop on the salt train with us!

Ci Vediamo

—-Via Umbria

Sale Di Cervia Read more

Last week, the Sale di Cervia was up for a Sofi Award at the Fancy Food Show in NYC, (the Best of Specialty Food) ...

Culture: What is a Sagra?

We will be tasting Birra Perugia Beers at our Sagra on the 3rd.
We will be tasting Birra Perugia Beers at our Sagra on the 3rd.

Summer has us feeling very grateful for the outpouring of wonderful flavors that come with a ripe harvest. Everything seems to taste better, and it should be a cause for celebration. In Italy, recognizing the foods and traditions surrounding them is cause for a party, a fest, a sagra. We can certainly get behind that idea.

“A sagra (the word is related to ”sacro,” which means sacred) traditionally celebrated a town’s patron saint, but in the last few decades, this type of festival has changed into a food-centric free-for-all. On deeper levels, of course, a sagra is about community, too.” (Source: When It’s Sagra Time, Everybody is Italian, The New York Times).

The power of food to bring together a community is a concept we deeply believe in at Via Umbria, which is why we are hosting our on Sagra di Porchetta this Thursday. Right in Dupont Circle, we will be celebrating outdoors the delight we experience feasting in the summer. We want to take the joy we have experienced in Italy, the joy of sharing the best food communally, and bring it to Washington, DC.

“All across Italy, sagras — celebrations hinging on harvests or regional foods — are a way of life. They may be as modest as a single tent in a piazza where farmers grill local radicchio (in Treviso), or as expansive as a town full of wide-open front doors, where families hand out samples of their olive oil (in Spello). They are the effusive Italian equivalents of small-town American food festivals, and they are a whole lot of fun.” (From, When It’s Sagra Time, Everybody is Italian)

Established food culture runs deep in Italy, but is relatively new to the United States (after all, we are a fairly young country). We hope to give you a taste of the food party that is a sagra this Thursday at i Ricchi. So sip some tasty some beer, eat some pig, nibble some Ligurian products from the olive harvest, and toast to a celebration of summer, flavor, and place.

Ci Vediamo!

 

— Via Umbria

It's a way of life! Read more

Summer has us feeling very grateful for the outpouring of wonderful flavors that come with a ripe harvest. Everything seems to taste ...

Meet Charles Holt

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

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

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

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

You can contact Charles at charles@viaumbria.com.

Our New Team Member! Read more

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

Meet You at the Sagra della Porchetta

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

A Second of July Italian barbecue at Ristorante i Ricchi.

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

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

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

 

Tickets are $18 via Eventbrite.
Free valet parking

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

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

 

 

Celebrating an Italian pork barbecue festival Read more

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

Guest Post

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

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

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

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

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

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

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

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

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

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

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

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

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

The Infiorata Festival Read more

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

Noteworthy Notizie – May 15th

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We hope you had a wonderful week!  This weekend, we are definitely craving something sweet. This photo is from our wine dinner last week, and the Washington Post shared the recipe today! Here is what we have found in our browser history for this week in Italian news:

 

A visually stunning interview, splotched with philosophy references, with Bruno Cucinelli from Perugia. We love his cashmere, and are very inspired by his business philosophy.

 

Dailymail goes for a clickbait headline with photos from the most haunted town in Italy. 

 

This Saveur article delves into the delights along the roads at Italy’s autogrills. An honest and tasty picture of a lifestyle where every bite matters, even at roadside pit-stops. And it makes us miss those coffee-filled chocolates!

 

An Italian Trio Compete at Cannes, for the first time in a long while.  We can’t wait to see their films!

 

The New York Times does a full fledged article on the diseased olive oil trees in Lecce. 

 

The top five most essential Italian cookbooks are profiled by Serious Eats. We stock a lot of them in store – come check them out!  And look for our posts on Our Italian Library for an up-to-date list of which books we have in stock, and why we love them.

 

In other news, the Ceramics section of our website will be officially live any minute now…stay tuned!

Ci Vediamo!

 

–Via Umbria

It's half way through May already! Read more

We hope you had a wonderful week!  This weekend, we are definitely craving something sweet. This photo is from our wine dinner ...

Buona Pasqua

Pasqua 001Easter arrived early to la Fattoria del Gelso here in Umbria this morning.  Nine o’clock early, with the arrival of chef Simone and his colleague Amadeo.  It promises to be a buona Pasqua indeed, as they brought with them three large bundles of wild asparagus, foraged from the countryside by Amadeo.

Just one of the traditions that Umbria is so rich in and which enrich the lives of its people and those, like us, with whom they share.

We’ll keep you posted throughout the day.  Until then, buon appetito!

Ci vediamo!
Bill and Suzy

Pasqua 002

Happy Easter Read more

Easter arrived early to la Fattoria del Gelso here in Umbria this morning.  Nine o'clock early, with the arrival of chef Simone and his ...

Vinopalooza Photo Diary

Things we love: geese working in the fields and then becoming dinner, biodynamic farming, glimpsing the sun. Our day at the Plani Arche Winery.

 

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Plani Arche Read more

Things we love: geese working in the fields and then becoming dinner, biodynamic farming, glimpsing the sun. Our day at the Plani ...

Vinopalooza Photo Diary

What we loved about the end of our day: unfussy yet superb antipasti, pasta, made from start to finish in front of your very eyes, flowing wine, and dessert to die for. Dinner at Ernesto’s is served.

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— Via Umbria

 

Dinner is Served Read more

What we loved about the end of our day: unfussy yet superb antipasti, pasta, made from start to finish in front of your ...

Vinopalooza Photo Diary – Day III

We continue our adventures in the Umbria countryside at the house of Pardi Linen. An explanatory tour with the always lovely Augusta Pardi was followed by a perfect, classic Umbrian lunch.

 

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Our adventures in Umbria countryside continues Read more

We continue our adventures in the Umbria countryside at the house of Pardi Linen. An explanatory tour with the always lovely Augusta ...