Food & Drink

Recipe: Fennel Meatballs from Vickie Reh

Last week this time, we were sitting down to a four course meal to celebrate Liu Pambufetti of Scacciadiavoli Vineyards. As the heat of the day sifted off, we enjoyed typical Umbrian fare under the stars.

While the mood outside was lively, the feeling of relaxation and perfect conversation prevailed at the dinner table. But, as usual, in the kitchen it was a different story! The timing of the lamb was especially imperative, but with the assistance of our friend, chef, and sommelier Vickie Reh, we were able to pull off the dinner without a hitch.

After the last drops of the passito were had, and the guests wandered home, content and with full bellies, we sat down around the fire pit.

Vickie reminisced about sitting outside in the summer to celebrate Suzy’s birthday, which she also helped cook for. We were able to track down the recipe for the classic fennel meatballs she made for the occasion, which we are sharing with you here!

IMG_8259IMG_8302 The third course: lamb, roasted potatoes and asparagus, paired with Scacciadiavoli Sagrantino 2006. IMG_8366The women who helped plan and execute the event!

Do these photos make you drool? We have plenty of opportunities for you to experience the food and wine of Umbria. Check out our upcoming events to find something for every price point.

Ci Vediamo!

 

— Via Umbria

Last week this time, we were sitting down to a four course meal to celebrate Liu Pambufetti of Scacciadiavoli Vineyards. As the ...

Wine Wednesday – Scacciadiavoli Vineyard

 

Founded in 1884, Cantina Scacciadiavoli, literally meaning “cast out the devils,” takes its name from a 10th century exorcist who lived in the small village bordering the vineyard. He was known to use the wines while performing his exorcist ritual of ridding poor souls of demons.
Today, we feel that taking one sip of this heavenly wine will cast out the devils of your day and ease you into la dolce vita.
Now the oldest winery in the Montefalco appellation, Scacciadiavoli is currently run by Lacopo, Amilcare, Liu, Romeo and Fiammetta Pambufetti. They are the fourth generation, committing their time and energies to the great art of winemaking and to carrying on the name of the family estate. Two years ago, Bill wrote about a visit to the vineyard, and meeting Liu.

 

“As the [tour] group later agrees, a visit to the Scacciadiavoli winery is well worth the “sacrifice” they made to go.  There, not only were we treated to the company of two beautiful hosts – Liu Pambufetti, the daughter of the winery’s owner who has spent two years studying winemaking in France and her new assistant who, on her first day on the job, has been tasked with managing tours of the family’s winery – but we are treated to a fascinating tour of this most interesting winery.  Oh, and by the way, we get to taste their wines.

And what an interesting place it is.  One of, if not the oldest winery in Umbria, the architecture alone at Scacciadiavoli makes the visit worthwhile – the intentional layout of the levels of the winery to utilize gravity to do much of the work of pressing, vinifying and storing wine, the pitched floors to channel spilled wine and the enormous vats for storing and aging wine.  And then getting an opportunity to taste the family’s wines, which include the region’s only sparkling wines made from the local sagrantino grape and using the French methode champagnoise (one of the fringe benefits of having studied winemaking in France, no doubt).  Now that’s a “sacrifice” you can make, late in the afternoon after having just eaten and tasted wine.”

 

Here is a small vision of our return visit to the vineyard during Vinopalooza 2015!

 

And tomorrow we will be tasting all four of the Scacciadiavoli wines. Please join us from 6:00-7:30 PM here in Georgetown! RSVP here.

https://vimeo.com/127069230   Founded in 1884, Cantina Scacciadiavoli, literally meaning "cast out the devils," takes its name from a 10th century exorcist who lived in the ...

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 ...

Cocktail Corner – Sipping Spring

IMG_2897Lent is almost over. It’s ok to break out a little booze.

When this Easter Sunday rolls around, be sure you are prepared with the most floral of cocktails, to get you in the mood for spring, and to make Aunt Margaret slightly more tolerable.

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Violet scented Italian soda is the base of this cocktail, and gives it a truly floral tone, over which we layer rose syrup, peach nectar, and gin.

We love how spring-like this cocktail is, and we can sip it without risking any allergies!

The Italian soda smells like the first blossoms of spring but tastes surprisingly crisp. The Rose syrup adds another flower into the mix, and it is made from organically grown roses in a convent garden in western Liguria, making it an even more appropriate Easter selection.

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3 parts Violet Italian soda

A drizzle of rose syrup

1 part peach nectar

1 part gin

Layer and stir! Sip and enjoy!

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— Via Umbria

Lent is almost over. It’s ok to break out a little booze. When this Easter Sunday rolls around, be sure you are prepared ...

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 ...

Our Italian Library – Silver Spoon Pasta

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PASTA. Noodles. Spaghetti. It is often one of the simplest meals you can make. On weeknights we often find ourselves tucking into a bowl of the comfort food, as it is fast and delicious.

But the world of pasta is a very big world. In Italy, each region, sometimes each town, has it’s own specialties.  Pasta that is served nightly on tables in Naples will never see the light of day in Milan.

Each pasta shape was created to pair with a certain sauce. Once you start learning how to properly prepare pasta, your world can change.

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Where is where The Silver Spoon Pasta, from the powerhouse publishers Phaidon, comes in handy. An encyclopedia of knowledge about this product can be found in its pages. With beautiful photography and recipes from basic to gourmet, it is the definitive source on pasta varieties and recipes.

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We like to play “pasta roulette” with this book. Randomly open a page, and BAM – make that for dinner. There are 360 recipes, so you only need to find none-pasta meals for five days a year. You can pick up a pasta starter kit at Via Umbria, and then get cracking in the kitchen.

A tavola!

– Via Umbria

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PASTA. Noodles. Spaghetti. It is often one of the simplest meals you can make. On weeknights we often find ourselves tucking into ...

Recipe – Lara’s Red Pesto Chicken

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Wanting to try something different from the standard pasta + sauce combination, I decided to put Seggiano’s Red Pesto sauce to a more creative use. I had previously tried the all-natural sauce on the Mancino’s whole wheat Orecchiette and loved its flavorful combination of basil, tomato, and creamy nut base, so I decided to use it to add a burst of flavor to some chicken thighs.

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I like to keep my recipes simple ( and mostly paleo and gluten-free for my boyfriend), and this quick dish only required a few steps:

  • Preheat oven to 375 degrees
  • Lightly oil, salt, and pepper raw chicken pieces. Add a coat of Seggiano’s Red Pesto sauce to soak in while in oven
  • Place seasoned chicken on baking pan and leave in oven for 30 minutes (15 minutes on each side)
  • Heat Seggiano’s Red Pesto sauce on a stovetop for about 5 minutes on medium-high heat
  • Remove chicken from the oven, and glaze a second coat of Seggiano’s Red Pesto sauce while it cools

The chicken can pair nicely with many things, and I prepared it alongside a kale salad with raisins, tomatoes, and almonds as well as roasted portabella mushroom slices.

 

Simple and delicious, buon appetito !

 

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Lara enjoys simple, quality, home-cooked meals. Although she does not consider herself to be a cook, she knows to appreciate all kinds of cuisine and has tasted unbelievable dishes from her travels around the world. Fairly new to the DC area after living in France and Tunisia, Lara is discovering all that the city has to offer, including the specialty foods at Via Umbria!

 

Wanting to try something different from the standard pasta + sauce combination, I decided to put Seggiano's Red Pesto sauce to a more creative ...

Our Italian Library – Virgin Territory

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When we heard Nancy Harmon Jenkins was coming out with a new book on olive oil, we pre-ordered it immediately. The leading authority on the subject in the United States, Jenkins is worth her weight in (olive oil) gold.

 

Her most popular book,The Mediterranean Diet Cookbook, is a staple for understanding why eating the way Italians (and other cultures) do can be healthy, easy, and delicious. Though we loved this book, the Washington Post places Extra Virginity on an even higher pedestal, saying “This is her seventh cookbook, with much more to offer than her well-written, mostly Mediterranean-based recipes.” In addition to over 100 recipes featuring olive oil, she also gives a vast tutorial on selecting a quality oil.

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Jenkins is very particular about her oil, which comes through in her book. It is her Boston Globe Question and Answer she says that “…people should try, as much as possible, to find places that offer tastings,” from which to buy their oil. At Via Umbria, we wholeheartedly believe that taste should be your guide, which is why all of our oils are out daily for tastings. Our featured tasting this month gets the seal of approval in her book, which is a bit of an ego boost for our selection process.

 

If you are lucky enough to find yourself in Italy when reading this, you are well aware that it is artichoke season. Harmon Jenkins offered a sneak peek at a recipe in her book – Oven Braised Artichokes, Potatoes, and Onions, from the Wisconsin Public Radio.

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We are drooling over this book, and hope that you will join us to discuss its merits (or imperfections) at our next book club, on April 7th at 7PM in our events space in Georgetown. You can be sure there will be some oil tasting going on! And be sure to support your local store, and pop on it to sweep a copy off our shelves!

 

— Via Umbria

When we heard Nancy Harmon Jenkins was coming out with a new book on olive oil, we pre-ordered it immediately. The leading ...

Goat Curds and Little Herds

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How cute are these little white goats!?  Bill and and son Teddy and daughter Lindsey, along with Via Umbria favorite Simone Proietti-Pescigot a chance to visit the goats last week when they stopped by the farm of local cheesemaker and winemaker Diego Calcabrina. Diego is well known and respected in the area for making goat cheese, alongside small batches of hand crafted Sagrantino wine.  He is very passionate about his work as a farmer and a winemaker. He holds himself out as a biodynamic farmer, which means he practices organic farming, as well as many other strictures about following the phases of the moon and getting in touch with nature’s natural rhythms.

 

The Menard family visited Diego for the first time last fall, and Lindsey, Teddy and Bill (along with Simone) revisited on the first day of their current trip. Cheese first.

 

And just how difficult is it to make goat cheese? The process is not too complicated but requires completely clean and unadulterated goat’s milk, which is an art in itself. Those goats are not always the most cleanly, or easy, to milk. And it requires a cheesemaker’s niche knowledge of the right feel of curd, and the correct temperatures during the different stages of the cheese process.

 

But you should try it at home. Goat cheese is best when ultra-fresh. You can still taste the…goats…which most of the time is a good thing. Yours may not end up as good as Diego’s, but you can always drop by Via Umbria and pick up a bottle of Sagrantino to wash it down.

 

Simply follow these few steps:

In a medium saucepan, we heat the fresh goat milk until it reaches about 180 degrees.

Then we remove from heat and stir in lemon juice. This separates the curds (the fat and protein, which becomes cheese), from the whey (the liquid).

We shake the little curds into their cheese containers, and place them on a tray that allows the excess whey to run off into the pail. One the desired amount of liquid has come off, the curds all set in their containers, making a solid block of cheese.

 

Ci Vediamo!

– Via Umbria

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Meet our new friends! Read more

  How cute are these little white goats!?  Bill and and son Teddy and daughter Lindsey, along with Via Umbria favorite Simone Proietti-Pesci, got ...