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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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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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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

___

 

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:

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The Kelsey

Zucchini, olive oil, sea salt, rosemary, parmesan

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Sprouting Pizza

Olive oil, brussels sprouts, mushrooms, shredded mozzarella

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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.

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

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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 ...

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Bill’s Bucatini with Rabbit and Spring Vegetables

photo 3

 

Here at Via Umbria, we really live and breathe our products, as we believe in the producers and farmers that make them. This means that our everyday choices are guided by the integrity of the products we sell; we really are rooted and knowledgeable about what we are selling and use and eat those products every day.

Last week, our very own Bill Menard whipped up some bucatini with rabbit, and sautéed spring peas, fava beans, and artichokes with mint. Made wearing the top line of chefware from Italy (quite stylish if we do say so ourselves) and plated on a Geribi handpainted ceramic, this meal is a seasonal Umbrian classic that he made with pride.

The Bucantini with rabbit recipe you can find the The Geometry of Pasta, but for the rest you’ll have to consult our Pinterest.

Buon appetito!

–Via Umbria

photo 1

 

  Here at Via Umbria, we really live and breathe our products, as we believe in the producers and farmers that make them. ...

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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 ...

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Simone’s Bucatini with Fava Beans and Cherry Tomatoes

IMG_8203

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.

IMG_8190

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.

IMG_8242

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!

 

_________

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 ...

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Cocktail Corner – Vodka Cedrata

This weekend we have been outlandishly busy. With the Georgetown French Market in 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.

IMG_2935

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.

IMG_2761

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.

 

IMG_2939

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 ...

Food & Drink, Recipes, Uncategorised
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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 ...