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Our Italian Library – The Battle for Wine and Love

Trebbiano Spoletino IGT 2013

This Monday, we are staying in. In DC it will reach 94 degrees. Time for us to reach for the good wine…and a great book.

We first came across Alice Feiring a few years ago on a recommendation from Elisabeth Minchilli. She thinks about wine in much the same way we do: with a drive for the exceptional, small producer that has a story to tell. She is a strong proponent of wine transporting you to a place, and for the grapes tasting of the soil.

So this Monday, we are returning back to our bookshelf to take out her novel The Battle for Wine and Love: or How I Saved the World from Parkerization, and reacquaint ourselves with its cast of characters, and, more importantly, cast of wines.

If you feel like some shorter reading, she also has an excellent newsletter, called “The Feiring Line.” She claims it is the only newsletter that focuses solely on natural, organic and biodynamic wines from the ground up. Perfect for geek as well as the new enthusiast.

The perfect pairing for this reading? Plani Arche Grechetto, which comes from a wonderful biodynamic vineyard a few steps away from La Fattoria del Gelso in Cannara. This Grechetto is crisp and light (perfect for this hot day).  One sip reminds us of the dedication and care for the land that is distilled, captured, and contained in the bottle. Certainly a wine that tastes of the land that we occasionally call home. Alice would approve.

 

Ci Vediamo!

–Via Umbria

This Monday, we are staying in. In DC it will reach 94 degrees. Time for us to reach for the good wine…and ...

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15 minute recipe: Strascinati with Zucchini, Tomato, and Ricotta

Summertime Zucchini Pasta

This recipe is perfect for the summer, when you want to spend a minimum of time hovering over the stove top. With only five ingredients, the quality of the items used is very important. This is a pasta you can only savor in the summer, when the tomatoes are ripe and the zucchinis are pouring out of everyone’s garden.

And we can’t say this enough: high quality salt and pasta matter.

Strascinati, meaning “dragged,” is a traditional Puglian pasta. It gets its name from the manner in which it is made: by dragging the pasta across a table or board with a few fingers or with the tip of a butter knife. Therefore, the pasta has a smooth outside thanks to the contact with the table, and a ribbed inside – perfect for catching and cupping sauce.

Strascinati

In this recipe, we head to the garden for zucchini and tomatoes. And don’t forget the basil: tear a few leaves over each plate, and your classic summertime dinner is ready. Minimize the number of pots to wash, amount of water to boil, and number of burners heating up your kitchen by boiling the tomatoes in the same water you use to cook the pasta and zucchini together.

In 15 minutes, a fresh summer pasta using the bounty of your garden is ready to go.

Download your recipe card here: Strascinati with Zucchini. 

Recipe adapted from Food 52

Strascinati with Zucchini

Serves 2

One and a half large ripe tomatoes

Half a package of Mancino Strascinati pasta
1 large zucchini, diced
3 tablespoons Mancino olive oil
2 garlic cloves, peeled and chopped finely
2 to 3 pinches of Sale di Cervia 

3.5 ounces (100 grams) fresh ricotta
Handful of basil leaves

Summer Pasta from Via Umbria IMG_1128 IMG_1132

Put a large pot of water to boil for the pasta and add a hefty pinch or two of salt. When the water begins to boil, score an ‘x’ on the bottom of the tomatoes with a sharp knife and blanch in the boiling water for 30 to 60 seconds. Keeping the water boiling, remove the tomatoes to a bowl of ice water and let cool.

Add the pasta to the boiling water and cook for 8 to 10 minutes. After about 3 minutes, add the zucchini.

Summer pasta from Via Umbria Geribi Pasta Bowl

Tomato sauce

In the meantime, peel off and discard the tomato skins, then chop the tomato flesh roughly. In a skillet, heat the olive oil and gently sauté the garlic for 1 minute. When fragrant, add the tomato and a ladle of pasta water and let simmer until the tomatoes melt down into a sauce, about 5 minutes. Add a pinch of salt (and when necessary, a bit more water to keep it “saucy”) and set aside.

Sale di Cervia

When the pasta is al dente and the zucchini tender, drain them together (reserving about 1/2 cup of the cooking water, if necessary) and add to the skillet of tomato sauce. Toss until coated, adding the reserved water to loosen if needed. Add the ricotta and fresh basil leaves, stir to distribute a little, and serve immediately.

Elsa Bruno Via Umbria

Pasta Sauce Vis Umbria

Mancino Pasta

Margherita bowl Geribi

Via Umbria Pasta

Ci Vediamo!

–Via Umbria

This recipe is perfect for the summer, when you want to spend a minimum of time hovering over the stove top. With ...

Breakfast, Food & Drink, Recipes
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Breakfast with Via Umbria

Do you find yourself getting stuck in a breakfast rut? Waking up mindlessly to the same thing every morning?

Though breakfast should be a time when you set the tone for your entire day, all too often it becomes an afterthought (or no thought at all).

We want to change that. Just because you don’t have time doesn’t mean your taste buds can’t be treated in the morning.

So we propose a toast, er, just toast, to better mornings. With three spreads sourced from Italy, we guarantee to perk up your morning routine in no time.

Via Umbria Spreads

___

SUGAR RUSH – GAINDUJA

Gianduia Panini

Our first suggestion is for the chocolate lover in your household. This is for those mornings when you really need some motivation to get out of bed. Gianduia is made of 40% hazelnuts, so you can claim you are getting protein at breakfast like the boring hard boiled egg eater. But lets be honest, this spread is about making you feel delighted in the morning. Gianduia is similar to Nutella in nature, but has a slightly different taste that is instantly recognizable — it is what is swirled into chocolate hazelnut gelato all across Italy. Because of this, it has a very nostalgic and European taste, for those who have travelled to Italy and enjoyed a gelato or two. It’s a wonderful way to wake up in the morning, and is magnificent with an espresso.

Panini breakfast

Gianduia Panini

Gianduia Panini

Nutella and Baguette

 

THE SAVORY OPTION – PLUM JAM and SOFT WHITE CHEESE 

IMG_0789

For those who prefer a more savory breakfast, we pair salty white cheese (such as feta, goat cheese, or a light sheep’s milk cheese) with plum jam. 

Pisaroni’s Plum Jam is our choice, as it is all natural and uses the simple ingredients of fresh plums, sugar, and a touch of lemon juice. For generations, the Pisaroni family has been harvesting their own crops using environmentally sustainable methods. The taste will make you feel wonderful, but the knowledge that it comes from small family farms should make you feel even better.

We throw it in the panini press for a minute to get a warm and toasty breakfast that fits in the palm of your hand, and seriously wakes up your mouth.

Pisaroni Plum Jam

Pisaroni Plum Jam

Breakfast Panini

Breakfast Panini

PASS THE FRUIT – RASPBERRY AND WHITE CHOCOLATE COMPOTE

White Chocolate and Raspberry Compote

When we are feeling fruity in the morning, we pair fresh fruit (right now blueberries are in season!) with white chocolate and raspberry compote. 55% raspberries, and 9% white chocolate, this nuanced jam is a treat in the morning, and the white chocolate gives it a very interesting taste.

Breakfast with Via Umbria

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We hope your mornings are elevated with these suggestions. Browse Emporio for even more gourmet suggestions to start your morning off right.

 

Ci Vediamo!

–Via Umbria

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15 minute recipe – Trofiette with Pesto

Pesto-alla-Genovese

 

Towards the end of the summer, when the basil plants are in full swing, Italians make trofietti with pesto as a primi.

Something about stabbing all the tiny twisted pastas and opening one’s mouth very wide so as not to get one up your nostril, makes eating this pasta pure fun.

The trofiette also make a great gift for those who remember it from their travels to Italy. Very difficult to locate in the USA, it brings back the sentiment of an Italian summer.

The natural pairing for this pasta has always been pesto, as the twisted shape of this whimsical pasta allows the pesto to squeeze into all of the cracks.

Trofiette Mancino

Anfosso Pesto

Though we would love to make homemade pesto, our smallish plants will not yield a full portion. When you buy pesto, be sure to go the DOP route. Pesto that is not from Genova does not have the same sensory effect. On our minds is the pesto from Anfosso, which we tasted two weeks ago at the Sagra (and are still dreaming about). Authentic, classic, and delicious, it is our choice to use for this dish. Pairing this authentic sauce with the hand-made pasta creates a pasta otherwise hard to replicate outside Italy.

Trofiette with Pesto

 

Simply boil your pasta to taste (about 10 minutes), while you carefully toast some pine nuts. Toss the pasta with the pesto, garnish with fresh basil, parmesan, pine nuts, and serve!

 

Shop Emporio now to gather your ingredients, download your recipe card here: (Trofiette with Pesto) and buon appetito!

 

— Via Umbria

 

 

 

  Towards the end of the summer, when the basil plants are in full swing, Italians make trofietti with pesto as a primi. Something ...

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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

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Cocktail Corner – Bitter Peach Bellini

Aperol Bellini

It’s the cusp of peach season. While biting into one of nature’s juicy gifts the other day, we realized it would taste amazing in a glass…with booze. Enter the Bitter Peach Bellini.

Aperol

In this twist on the classic brunch drink, Aperol adds an interesting orange hue and a hint of bitterness to the mix. We serve it over ice in the afternoon when we are not at brunch – but you can omit the ice and serve in a champagne glass if you find yourself wanting one in the AM.

 

Bitter Peach Bellini

Makes 1 drink

1 ounce Aperol

2 ounces peach nectar

3 ounces Prosecco

Orange zest for garnish

 

Layer Aperol and peach and stir, top with prosecco.

 

Aperol Bellini

So snatch up the peach nectar and all of the cocktail accessories at the Emporio Store now and get sipping! Cheers!

 

— Via Umbria

It’s the cusp of peach season. While biting into one of nature’s juicy gifts the other day, we realized it would taste ...

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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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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 —

 

 

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

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15 minute recipe: tagliatelle with mushrooms and sausage

tagliatelle with sausage and mushrooms

Pasta is the perfect weeknight dish.

This week, we selected Marco Giacosa’s “Straw Hay” Pasta, to dish up, partly because of its charming name. And indeed, the pasta does look like hay…delicious hay.

Ricco Deruta Pasta Bowl

This tagliatelle is delicate, with a silky smooth texture and slight undertones of spinach that blend seamlessly into most sauces you could pair it with. This week, we chose to add sausage and mushroom slices from the farmer’s market. It only took us about 15 minutes to prepare, and enjoyed with the Plani Arche Montefalco Rosso, it was a successful weekday dinner!

Deruta Ceramic Pasta Bowl
Girasole Medium Serving Bowl

Process:

•·      Heat pot of salted water to boil

•·      Cut sausages into thin circular pieces and slice mushrooms

•·      Place sausages in pan on medium-high heat and cook until browned

•·      Remove sausage and add 1 tablespoon of olive oil into pan, add mushrooms and cook until browned

•·      Once water is boiling, add Marco Giacosa’s “Straw Hay” Pasta, and cook for about 6 minutes (or until tender). Because of the high quality of the pasta, it will cook significantly faster than most grocery store brands, so keep your eye on the pot!

•·      Strain pasta and mix in with tomato sauce or just high quality olive oil, as you prefer

•·      Top with warm sausages and mushrooms, pour yourself a glass of Montefalco Rosso, and enjoy!

Gather all your materials over at Emporio, and then toss on the apron to make this delicious weeknight meal, from our table to yours.

–Via Umbria

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For more recipes from Via Umbria and friends, visit our Pinterest page. 

 

Pasta is the perfect weeknight dish. This week, we selected Marco Giacosa’s “Straw Hay” Pasta, to dish up, partly because of its charming name. And indeed, ...

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Hosting the Perfect Umbrian Barbecue

Barbecue season is upon us. We love the usual barbecue, with the classic American fixings. But halfway through June (after many a weekend spent around the grill) we begin to crave something a little different, something a bit more…Umbrian.  Treat your guests to a barbecue with an Italian twist they are sure to remember by following this simple guide.


 Popping Champagne

To begin…

Snacks: Pistachios and Olives

Wine Pairing: Brut

For those abstaining from alcohol: Refreshing Italian Soda

As people pour into a barbecue, it is important to pour some wine right from the start, to put people at ease and in the mood of an extended dinner. Italian soda is perfect for those who do not drink, and sets an equally exciting tone. We usually reach for the Scacciadiavoli Brut, as a small glass of something bubbly lifts the spirits. Pistachios and olives (our favorites are here) are a simple and easy choice for pre-meal noshing, as the grill gets fired up, and everyone arrives.

Scacciadiavoli Rose

Next…

First Course: Antipasti Misti

Wine Pairing: Grechetto

The antipasti for a barbecue is so easy, and is something those guests wishing to contribute can easily bring. For the first course, as we wait for the grill, we eat an Italian blue cheese, grilled artichokes, and bruschetta. Quickly spreading some roasted tomato spread on toast is another lovely option.

IMG_8058 Bruschetta

The first course…

Primo – Pasta (salad)

Wine Pairing: Montefalco Rosso 

It’s time to veer off from the boring pasta salad served at most barbecues and dish up something fresh and classically Italian. All we want right now are tomatoes, summertime tomatoes. We love Simone’s Fresh Fava Beans and Roasted Cherry Tomato pasta, which is quick, easy, and delicious. We used bucatini in his recipe, but orecchiette, gigli, and trottole are perfect options for an easy pasta salad that can be made beforehand or on the spot.

The main affair…

Secondo – the meat!

Wine Pairing: Sagrintino

Dish: Grilled Lamb, asparagus, and potatoes

For the main course, we get a little creative with grilled lamb, paired with the full tannic Sagrantino wine. This is a grilled meat that is worth remembering. The asparagus and potatoes (in lieu of potato salad) are always a hit.

Roasted Lamb Lamb with Asparagus and Potatoes Roasted Asparagus

As the night winds down, and the grillmaster/chef takes off his jacket, everyone is sure to be full and happy. Hosting a barbecue to remember doesn’t have to be stressful, as long as the wine is flowing, the food is fresh and Italian, and the company is robust. Explore Emporio before you have your next Italian BBQ, to gather the goods for a memorable evening.

— Via Umbria

Barbecue season is upon us. We love the usual barbecue, with the classic American fixings. But halfway through June (after many a ...

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How To: Chef Simone Builds the Perfect Pizza

You know what makes everyone happy? PIZZA NIGHT.

The last time Simone hit the states we were lucky enough to have him make pizza for us. It was quite the experience.

Simone makes his own pizza dough, but if you feel like going the easy route you can always purchase from Whole Foods or Trader Joe’s. What really makes the difference is using imported 00 flour, specifically for pizza and pasta, when you roll your dough out. The light as air flour that lines the corners of your Neapolitan pizza? It’s 00.

After the dough has been perfectly flattened, Simone’s hands dip into the toppings, with input from the eaters, of course. Here are a few of Simone’s toppings:

organic tomato sauce 

broccoli rabe

mushrooms

tomatoes

parmigiano

zucchini

brussels sprouts

red peppers

red onions

cured meats

ground beef

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With all these options, there were a few standouts from the night. Simone gamely played along as we argued over who got to generate the ideas for the next pizza. Here are some we loved:

IMG_8460

The Kelsey

Zucchini, olive oil, sea salt, rosemary, parmesan

IMG_8370

Sprouting Pizza

Olive oil, brussels sprouts, mushrooms, shredded mozzarella

IMG_8440

Rossa Rossa Rossa

Marinara sauce, red peppers, pepperoni, mozzarella

 

Each of Simone’s pizzas only took about five minutes in a wood burning pizza oven, but if you’re working with an oven, pop yours in for 7-12 minutes on 450 degrees.

IMG_8286

Of course, we pair our pizza with Birra Perugia Classic IPA.

IMG_8425 IMG_8430

Wish you could get in on the fun? You can!  Simone is returning in the spring for four nights of merriment. Here are your options:

 

Thursday, May 28th at 7:00 PM – Umbrian Food and Wine Tasting

On Thursday, there will be a wine tasting at the home of Sue Cimbricz, in Bethesda. The evening will feature the wines of Giampaolo Tabarrini, as presented by Bill Menard from Via Umbria. Simone will be preparing tasting pairs for the wonderful wine. You can get your tickets for $50, here. For any questions, and for payment over the phone, contact Suzy Menard at 202.333.3904 or suzy@viaumbria.com.

 

Saturday, May 30th 5:00 PM – PBS Dream of Italy series premiere

Via Umbria is rolling out the red carpet in our Galleria in Georgetown to celebrate the premiere of the travel series Dream of Italy on PBS. Join host Kathy McCabe and Via Umbria owners Suzy and Bill Menard at the store on Saturday, May 30th at 5 p.m.

Chef Simone will conduct a cooking demonstration of traditional Umbrian delicacies and of course there will be plenty to taste. To attend the Dream of Italy party, free of charge, RSVP to Elsa at elsa@viaumbria.com.

 

Private Dinners for 10 guests, Friday May 29 and Sunday, May 31

Simone is available to cook a private dinner in your home for you and up to ten guests. Friday, May 29 and Sunday May 31, you can host up to 10 guests for $1,250. Contact Suzy Menard at suzy@viaumbria.com for more details about this exciting opportunity.

 

Seated Dinner with Simone, Monday, June 1st at 7:00PM

You can book a seat at the Menard’s on June 1st where Simone will be working his magic for $125 a plate. This four course dinner, paired with his favorite Montefalco wines, is sure to he a hit. Tickets are available on Eventbrite.

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You know what makes everyone happy? PIZZA NIGHT. The last time Simone hit the states we were lucky enough to have him make ...