Breakfast

Bottomless Bellini Brunch

Brunch wasn’t until the afternoon, but the laboratorio kitchen got busy around ten o’ clock on Easter morning. Marco, Chiara, Bill, Suzy and Federico had their work cut out for them: in three hours, nearly 20 people would arrive to celebrate Easter, Italian-style. All hands were on deck, working together to create four glorious courses. Here’s a behind-the-scenes look at all the hard work and creativity that made this meal possible!

Bill skinning potatoes, which were later served as Contorni.
Bill skinned potatoes with a smile this morning.
Suzy and Chiara make an excellent team.
When they put on their aprons, Suzy and Chiara mean business.
Chiara beginning the Ciramicola, a colorful holiday cake.
Chiara starting the Ciramicola, a colorful holiday cake.
Marco mixing the dough for cherry cubotti.
Marco mixing dough for cherry cubotti.
Federico making tagliatelle from scratch.
Federico making tagliatelle from scratch.

The real fun began once all the guests arrived. Bellinis (and mimosas) flowed steadily, and families gathered around our communal table with friends new and old to celebrate.

One of our younger guests  made quite a splash with her stylish bunny ears!
One of our younger guests made quite a splash with her stylish bunny ears!
Bill is a generous pour when it comes to Bellinis (and mimosas!).
Bill is a generous pour when it comes to Bellinis (and mimosas!).
Marco and Chiara's daughter, Viola, enjoying Easter salami.
Marco and Chiara’s daughter enjoying Easter salami.

We hope you’ll join us for our next holiday celebration! On April 23rd, we’ll host a Seder dinner to celebrate Passover. As always, guests of all faiths are welcome.

Buona Pasqua, and many thanks to all who shared their Easter with us today!

 

 

 

 

 

Easter in Via Umbria's Laboratorio kitchen Read more

Brunch wasn't until the afternoon, but the laboratorio kitchen got busy around ten o' clock on Easter morning. Marco, Chiara, Bill, Suzy and Federico ...

A Blizzard To Remember

On Friday afternoon when the flakes began to fall, owners Bill and Suzy Menard said they weren’t going anywhere. Restaurants and businesses shuttered up and down Wisconsin Avenue, but Via Umbria had no such plans. The store had recently moved to Georgetown, and everyone agreed this blizzard would be a perfect opportunity to get to know the neighbors.

A snowy Wisconsin Avenue.
A snowy Wisconsin Avenue.

Scott Weiss, Via Umbria’s resident charcutier, stayed until close that evening with a handful of other staff. “I saw a lot of cases of wine leaving,” he recalls. “We probably sold 6-8 chickens that day … normally we sell about 6 chickens a week.”

By nightfall, the blizzard was in full force. Everyone trekked over to the Georgetown Inn, where they stayed two to a room and made the journey back to the shop on foot the next morning. The glow of the Via Umbria storefront was the only light as far as the eye could see, and the neighborhood took note.

“We were packed all weekend,” Scott remembers. “All the seats were filled in the cafe downstairs, and the communal tables up in the Laboratorio and Galleria were full too.” Chef Simone cooked for coworkers and patrons alike in the Via Umbria demo kitchen, and Scott trotted out his barista skills to keep a steady stream of espresso flowing all weekend. Guests tucked in to the cafe’s stash of boardgames, enjoying endless rounds of Battleship, Quiddler, and Apples to Apples.

“It was fun, because we got to see a lot of people who otherwise would have been busy or working,” said hospitality and events manager Lindsey Menard, who spoke with the Georgetown Current about what it was like to be one of the few neighborhood spots open during the storm.

Many thanks to everyone who dropped by. We hope to see you soon!

 

 

 

 

Throwback Thursday to DC's big blizzard Read more

On Friday afternoon when the flakes began to fall, owners Bill and Suzy Menard said they weren't going anywhere. Restaurants and businesses shuttered up ...

Italian Brunch with Dorrie Gleason

Thank you to everyone who came out for our inaugural cooking demonstration on Wednesday! Dorrie Gleason led us through three different types of frittatas, an egg sandwich and panettone with sour and sweet fruit sauce.

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Recipe cards

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Dorrie Gleason

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We had a wonderful (and tasty) time!

Our next cooking class will be this upcoming Wednesday, November 25th, from 4:00 PM – 6:00 PM, where we will be making Thanksgiving cakes and pies. See more on our Facebook, and come join us!

 

Ci Vediamo!

–Via Umbria

 

A Cooking Demo Read more

Thank you to everyone who came out for our inaugural cooking demonstration on Wednesday! Dorrie Gleason led us through three different types of frittatas, ...

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

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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 

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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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Our Italian Library – Ciao Biscotti

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Join us with this new blog series, Our Italian Library, as we read and collect the best books about Italy on our shelves!

 

When you are lucky enough to get your hands on an advance copy of a biscotti cookbook, there is nothing to do but push aside all other work, get yourself an authentic Italian biscotti, and some Venetian coffee, and read.

Today marks the release of the new book “Ciao Biscotti” by Domenica Marchietti, a delightful cookbook chronicling Italy’s favorite cookie. We loved Maerchietti’s previous cookbook, Rustic Italian, which we stock in our Georgetown store. We were curious to see what this book contained in its pages!

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Delivering up a myriad of flavors, this book leaves no biscotti stone unturned. While suggesting the normal combinations of chocolate, citrus, and nuts, she also ventures into the savory biscotti territory, with unexpected flavors like Sun Dried Tomato and Fennel, and Mountain Gorgonzola and Walnut. Who knows if they will hold up once we make them, but they look pretty dang good on the page!

She also includes drinking pairings, from specific wines to lattes to inventive coffee liquor drinks.  Which makes us wonder…could we go through an entire day eating and drinking nothing but biscotti and their liquid compliments?…

Stop by the store and get your hands on this adorable, brand new book! Or, if your not the baking type, then come by and pick up a bag of one of our dozens of types of biscotti, which we’ll gladly crack open with you over a cup of coffee.

 

— Via Umbria

New blog series Read more

  Join us with this new blog series, Our Italian Library, as we read and collect the best books about Italy on our shelves!   When ...