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Bridging the Divide

stranger-things-finale-netflix-featureI recently started watching the Netflix series Stranger Things and I really like it. The show, which is set in rural Indiana in the 1980s follows a group of kids seeking to find their missing friend, and involves a secret government program that punches a hole through parallel universes in order to engage in some cold war spying, only to unexpectedly unleash an incredibly evil monster. Some great acting, especially from the kids, some creative writing and some compelling story lines. I would definitely say it is worth a watch.

I mention this because Via Umbria has been engaged in its own project to bridge parallel universes. And far from unleashing monsters, we have only spread deliciousness and joy.

Those two universes are, of course, Italy and America and we are engaged in an experiment to connect the two. We do that by creating an authentic Italian experience in Georgetown. And we do that by hosting American guests on semi annual food and wine tours at our farm house in Umbria, immersing them in the authentic Umbria that we have come to know and love.

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img_1787-1On Saturday, we arrived in Umbria with nine guests in tow to kick off our fall Food and Wine tours, and less than 36 hours later, I dare say that they have already begun to understand and share our love of Umbria. Yesterday we introduced them to the wines of Umbria, the same Grechettos and Montefalco rossos and Sagrantinos we import and sell at Via Umbria. They met Elena DiFilippo at her organic and biodynamic cantina and drank wine with her, and will welcome Elena’s husband Roberto when he visits Via Umbria this spring. They dined on a homecooked dinner by Chiara Cicogna and heard her speak of her family’s cashmere business, and will join Chiara and us in Washington on November 16 when Chiara exhibits a selection of cashmere treasures at a special holiday trunk show at Via Umbria. This morning they experienced truffle hunting under glorious blue skies near Citta di Castello with our dear friends Saverio and Gabriella Bianconi, who are readying to ship the day’s spoils back to Via Umbria to take center stage at a pair of special truffle dinners coming up next week.

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Nearly a year after reopening our doors as an Italian market, café, restaurant, enoteca and retail store, we are realizing our dream of truly connecting the worlds we inhabit in Washington and in Umbria. This week our food and wine tour group will dine at le Delizie del Borgo, a restaurant lovingly operated by our friends Simone Proietti-Pesci and Ombretta Ubaldi in Bevagna and next month Ombretta, a certified sommelier with an unmatched appreciation for Umbrian wines will return with us to Washington to host a series of special wine dinners at Via Umbria. Later in the month Simone will join us in Georgetown to cook alongside our outstanding executive chef Johanna Heilrigl. We can’t wait for these two to renew their acquaintance and to dazzle us with what they think up and cook up next. A tasting at the Tabarrini winery on Thursday will no doubt be a highlight for our guests, but a command performance in Washington is in the cards, with a special visit by the winery’s owners Giampaolo Tabarrini and his wife Federica Pietrolati for some memorable dinners and maybe a glass of wine or two.

Connecting our guests and our customers to the incredibly rich experiences that we have found in Umbria is what we do, regardless of place. Whether it takes place sotto il sole or under the sun, in Cannara or in Washington, these are the experiences that make up a life and we are proud to offer them to you.

Ci vediamo!
Bill and Suzy

Connecting Italy and America in Georgetown Read more

I recently started watching the Netflix series Stranger Things and I really like it. The show, which is set in rural Indiana ...

A Personal Appeal!

tv1
Download your free ticket by clicking on the image. And be sure to forward it to all your friends!

 

Tuesday night you can show your support for our friends and neighbors in central Italy that were devastated by last month’s powerful earthquake.  Via Umbria is hosting a benefit gala and auction to raise funds for relief and rebuilding efforts.  There will be tons of food donated by and showcasing a number of local chefs, Italian wines and a silent and live auction of some pretty fabulous items, including a week at our Umbrian farmhouse (and a hot air balloon ride and champagne brunch), restaurant gift certificates, artwork, jewelry and more!

Admission is free, but we’re hoping most will make a donation (suggested level is $100 but we’ll take any donation).  We really are hoping to see a lot of people who love Italy and want to show their support for the victims in Amatrice, Accumoli and the other villages that face years of rebuilding.  So plan to come out on Tuesday night (7:00-10:00), bring your checkbook and let’s have some fun (and food and wine)!

You can download your ticket here.  Please RSVP by clicking on the link.  And please, pleasePLEASE forward the ticket to as many friends as you can, personally urging them to attend to show their support.

Suzy and I are looking forward to seeing you tomorrow (Tuesday) night!

Bill and Suzy

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Supporting the victims of Italy's earthquake Read more

  Tuesday night you can show your support for our friends and neighbors in central Italy that were devastated by last month's powerful ...

108 Hours in Cannara

108 Hours in Cannara 006Nothing says summer to me like spending a few weeks in Umbria, visiting friends, finding new and interesting products for the store, enjoying Umbria jazz, and, of course, relaxing by the pool. Unfortunately, life doesn’t always work out as planned- a lesson we learned last week during a whirlwind visit to to Cannara. I warn you now, the details of this trip are not for the faint of heart, the easily tired, or the weak of liver- read along at your own risk

Thursday, July 14, 2016

After many days of postponing and rescheduling our trip, we finally made it to the airport, bags in hand, happily seated at our gate, ready for a short but amazing trip to our favorite place only to find out that the flight was delayed. Not just delayed, extremely delayed. By the time we finally (rather crankily) boarded the plane six more hours were gone from our already truncated vacation but we were determined to make the most of it.

Friday, July 15, 2016

108 Hours in Cannara 0056:30pm With our original scheduled arrival time in Rome of 7:24 am we had planned to have lunch with Simone in Bevagna. With the flight delay, however, lunchtime was long gone by the time we left Rome but we beelined for Simone’s anyway (after making a quick stop at Lufra to pick up fresh mozzarella di bufala of course).  We arrived at  le Delizie del Borgo just in time for Spritz O’Clock and spent an hour catching up with our fourth (and favorite) ‘son’ Simone over a platter of salamis and cheese.  

7:30pm When we finally made our way to the Farmhouse, Jennifer McIlvaine and Federico Bibi pulled up behind us with their adorable children, and after a few minutes of excited greetings in the driveway we opted for drinks in the living room.  For those of you suffering through the current east coast heatwave you will find it impossible to believe, but despite being the dead of summer, it was way too cold to sit outside!  

108 Hours in Cannara 002Inside we found Marco and Orusia firing up the pizza oven, and friends of ours from Washington who were staying with us at the Farmhouse soon returned from a day of touring. Not far behind them were our son and his girlfriend whom we picked up at the Foligno train station- the last piece of our group.

Marco outdid himself, as always, and our raucous group enjoyed pie after pie with a bit of spicy bomba and Birra Perugia.  A small taste of Nutella pizza to end the meal.

12:00am No idea what time it was when bedtime finally rolled around but it was definitely  a long day.

 

 

108 Hours in Cannara 007

Saturday, July 16

1:00pm After catching up on our zzzzzs our intrepid group headed to Bevagna for a “light” lunch with Simone.  It was another beautiful day and we happily enjoyed our meal outside in the park.

5:00pm I finally had to give in and take a quick nap while Bill took a group to Foligno on a hunt for a Sicilian pastry shop to satiate a craving for cassata, and a visit to the Granarium (our nearby zero kilometer granary, mill and bakery) for a tour and to buy flour, bread and cookies.

 

7:30pm – It’s a birthday celebration and we have invited several (see below) of our Italian friends to join us.  We were hoping to eat outside, but again it is too cold and the Italians want nothing to do with the chilly, fresh air.  We have Spritz by the pool and then head indoors where Marco has rearranged the dining room to accommodate our small party of 25.  In addition to the group staying with us we are happy to have Gerardo and Assunta Ribigini, Jennifer and Federico (tonight they are senza children), Albertino and Jessica Pardi, Zia Augusta, Alberto, Linda and GianLuca Pardi and Linda’s mother, Federico and Claudia Ribigini and Daniele Sassi.

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108 Hours in Cannara 0018:15pm Everyone has brought wine so we have a selection from Terre Margaritelli, Pardi and Tabarrini to pair with a favorite summer meal – fried sage leaves, onions, zucchini and zucchini blossoms followed by pasta with arugula and walnuts, mixed grill and vegetables from the garden.

10:00pm We have sparklers in the Birthday cake but the real fireworks are outside.  Marco has picked up a fabulous pyrotechnic display and Bill has it matched perfectly to Whitney Houston’s Star Spangled Banner.

Sunday, July 17

6:00am – early departure to Cantina Dionigi for a Hot Air Balloon Ride.  You can read about it here.

108 Hours in Cannara 008

1:00 pm – Lunch in Bevagna with Simone, Marco, Francesco Rustici and his wife Elisa, plus the group at the house.

An opportunity to introduce our guests to our favorite Italian Tradition – Sunday Lunch.  Our children have bravely endured lunches lasting anywhere from 3-7 hours and despite their protests as children they have come to love and expect them.  This is a meal where the food is slowly paced, no electronics are on hand and everyone is engaged in conversation.  

6:00 pm – Not a Menard record – but still an excellent leisurely lunch.

Back to the house with Ombretta’s children Silvia and Tomaso for a quick swim before the sun sets.

108 Hours in Cannara 010

7:00pm – Albertino and Jessica stop by to visit and we make plans for dinner on Tuesday night.

8:00pm – All plans of attending a local wine festival get scratched in favor of setting up the big screen outside and picking up pizza.  Another chilly night so we bundle up and hunker down to watch a movie.

Monday, July 18

108 Hours in Cannara 0099:00am – Up by 9:00 to play cards with Tomaso and Silvia (who have opted to spend the night) and say goodbye to our guests.  

11:00am – The sun is shining and we take a break to sit by the pool and swim with Tomaso and Silvia.

1:00pm – Off to Cantina Tabarrini to see the new renovation – it’s breathtaking.  Giampaolo’s plans and ideas are exhausting but the result is going to be amazing.  We are treated to an excellent meal prepared by Franca and Federica – food fresh from their garden and an introduction to a new label and the latest release of Montefalco Rosso.

6:00pm – Back to the house for a couple of quick business calls and emails – it’s a work day after all.

108 Hours in Cannara 0117:30pm – Dinner at Cantina DiFilippo

Roberto is just back from his winery in Romania but he has the horses all set up for a sunset carriage ride through the vineyard. Elena and Bianca Maria are fantastic hosts and we enjoy a flight of Asiago cheeses and plenty of wines.

Enjoying a beautiful night with friends with Assisi lit up and sparkling in the distance.

Tuesday, July 19

8:00am – Up early to pack and return emails.

1:00pm – Off to lunch at the home of Marco’s parents, Anna and Lodovico Palermi where we are joined by Chiara, Carlo Alberto and Viola and Chiara’s mother Mariella.

3:30pm – Back to the house to Visit with Augusta.

6:00pm – Time to pack up.

108 Hours in Cannara 0127:00pm – Off to Cantina Pardi for a farewell dinner of Jessica’s Korean specialities.  It’s not easy to find all the staples for a Korean feast in the heart of Italy but Jessica makes it all seem simple and delicious.

10:30pm – Quick stop in Bevagna to say goodbye to Simone.  The circle is complete.  We have seen everyone and enjoyed our brief visit.  It’s time to go home and share our experiences, stories and hopefully a few new tastes at Via Umbria.

108 Hours in Cannara 013

Wednesday, July 20

6:00am – Early morning and departure for Rome FCO and back to DC.  Bill gets the honor of captaining the early morning drive.  I sleep.

Not the most relaxing summer vacation – but it’s easy to trade in relaxation for good friends, good wine, and good fun. Italy is such a magical place, but the most special thing about it for me has always been the people and it’s trips like these that remind me how lucky I am to have found such a great community in Umbria. For those of you who were not able to come with us on this trip, we encourage you to keep apprised of the goings on in the store.  Rumor has it a few of these friendly faces may be popping up in Georgetown in the next few months. And for those of you looking to book your own vacations in Italy, give us a call! We are happy to share our experience, and our farmhouse with you.

Traveling with Bill and Suzy Menard Read more

Nothing says summer to me like spending a few weeks in Umbria, visiting friends, finding new and interesting products for the store, ...

Umbria in Mongolfiera

Mongolfiera 015If you’ll hold my hand we’ll chase your dream across the sky
For we can fly we can fly up, up and away
Up, Up and Away, The Fifth Dimension

Early to bed, early to rise is not our typical modus operandi during our visits to Umbria and our Saturday night activity – dinner for 25 in our farmhouse, highlighted by an outdoor fireworks display to celebrate one of our guests’ birthdays – did not presage well our ability to rise early for our Sunday activity.

Mongolfiera 001But rise early we did. Both from bed and from the ground.

Arriving at the Cantina Dionigi at 6:24am, a full minute before the drop dead deadline of 6:25, we were greeted warmly by our good friend Roberto Dionigi, one of the family owners of this venerable Montefalco winery. We were also introduced to Eleonora Lolli, marketing director for Balloon Adventures Italy, Umbria’s new hot air balloon tour company. In just a short while we would slip the surly bonds of earth and float peacefully above the val d’umbria.

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Balloon Adventures Italy is owned, operated and piloted by Peter Kollar, a recent emigrant to Umbria who had the good fortune to purchase a property next door to the Cantina Dionigi. Peter chose the property because it featured a good sized open, flat piece of land ideal for launching and landing his 18 passenger balloon. That he became fast friends and associates with the Dionigi family, whose name is emblazoned prominently on Peter’s balloon, which he boasted is the largest in Italy, is just the sort of good fortune that seems to happen often in Umbria.

Mongolfiera 003Peter’s Germanic roots were apparent from the moment we met him in the field where our balloon was being prepared for its flight. Against a backdrop of the enormous mongolfiera, he barked commands to our group of 16, barking at us to stand here, to stay away from that, to get ready to board the basket and how we would brace for landing. His bark turned out to be much worse than his bite, however, as he punctuated his necessary commands with humor and grace. By the time the balloon was fully inflated and we had scrambled aboard the basket, it was clear to all that our pilot was in control of the balloon, its passengers and the situation. He admonished us not to worry about anything. Unless he seemed worried.

Mongolfiera 006And with a few revs of the engine – well, rather a few bursts of flames from the ignitors that Peter constantly used to replenish the balloon with hot air – we rose, slowly, gently and peacefully from the field. Until we could look down directly on Peter’s hangar, his house and Roberto’s expansive fields of sagrantino, merlot and grechetto. Until we were a thousand feet high and were able to see across the valley to the beautiful glimmering cities of stone that dot the mountainside – Assisi, Spello, Trevi, Spoleto. Until we reached two thousand feet, floating languorously in the cool morning air, the golden yellow sunlight bathing the hills as a patchwork of vineyards unfolded below us, giving way to the hilltop Etruscan beauty that is Perugia and the small shimmering outline of Lago Trasimeno in the distance. We topped out at three thousand feet on a day that Peter described as “too perfect,” a morning so completely windless that steering the balloon through the usual air streams that pilots ride to bring them to their landing spot did not exist. And so our pilot cut short our adventure, expertly guiding us into a field just below another of our friends’ wineries, coming to rest among a grove of olive trees. The property owners, startled to see an enormous balloon descending into their grove came running to give us assistance, but the only help Peter needed was for them to show him a route that his Land Rover and trailer could take into the grove so we could pack the balloon and basket and take our group back to the Cantina.

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Cantina Dionigi from above
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The Etruscan hilltop town of Perugia, regional capital of Umbria
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Medieval borgo of Torre del Colle in Umbria as seen from above

After deflating and packing the balloon we were transported back to Roberto’s winery, where our group was treated to a fabulous breakfast of fruits, sliced meats and cheese and Roberto’s Grechetto, Montefalco Rosso and Sagrantino wines, served, of course, after the obligatory glass of champagne or prosecco that marks every successful return to earth of the balloon and its passengers. In the gleaming, new Dionigi tasting room, with its unmatched view of the val d’umbria and Assisi and Spello, we bonded with our fellow passengers, shared our reactions to the unforgettable views and the experience of seeing this land, which we have seen so many times from ground level, from a new and truly wondrous vantage point.

Mongolfiera 016Umbria is known as “the green heart of Italy” and its majesty is well apparent to all who wind along its wandering lanes, who hike its gentle slopes, who explore its jewel like hill towns. To take all of this in from above, however, to drink in its panorama a full three hundred and sixty degrees, floating along on the soft morning breeze like a feather in the wind, is a truly unforgettable experience.

I seriously doubt whether any members of the Fifth Dimension ever experienced the thrill of a balloon ride. But they certainly nailed it in their 19xx hit, Up, Up and Away

The world’s a nicer place in my beautiful balloon
It wears a nicer face in my beautiful balloon

Ci vediamo!
Bill and Suzy

 

For more information on Balloon Adventures Italy or to book your own aerial adventure, contact Eleonora at +39 366 314 0558 or email info@ballonadventures.it.  Visit their website at www.balloonadventures.it.

 

Transported in a balloon Read more

If you'll hold my hand we'll chase your dream across the sky For we can fly we can fly up, up and away --Up, ...

Spritz O’ Clock

When the clock strikes cocktails, know where to go! At Via Umbria, Spritz O’Clock is every cocktail connoisseur’s favorite time of day. Featuring local spirits from area distilleries, our daily happy hour offers the finest libations this side of the Potomac.

Wipe a long day away with a light, bright Aperol Spritz. Prosecco and an orange garnish give this Italian favorite a crisp, fruity finish. Request Campari in lieu of Aperol for bittersweet notes.

A classic Aperol Spritz. For a bittersweet finish, replace Aperol with Campari.
The Aperol Spritz debuted in Italy in the 1950’s, and has been a national favorite ever since.

Nurse a Negroni made with Green Hat Gin from New Columbia Distillers, the first craft distillery to open in Washington, DC. Gin aficionados will also savor our classic G & T, featuring Vigilant Gin from DC’s oldest-newest distillery, Jos. A. Magnus & Co. 

Invented in Florence in 1919, the Negroni is an Italian classic.
Rumor has it that the first Negroni was mixed in Florence in 1919 at the behest of Count Camillo Negroni.

Or, if you’re feeling old school, kick back with our timeless Manhattan, the grandfather of American cocktails. Our rendition sings with a healthy dose of award-winning Roundstone Rye by Catoctin Creek Distillery, the first distillery in Loudon County since Prohibition, and a splash of Capitoline Sweet Rose Vermouth, jointly produced by New Columbia Distillers and Etto Restaurant. An elegant Luxardo maraschino cherry adds the finishing touch.

Whether shaken or stirred, even Mr. Bond would agree that our martini is to die for. This quintessential cocktail derives its smoothness from Royal Seal Vodka, another Jos. A. Magnus specialty spirit. After one sip, you’ll see why the martini has been called “the only American invention as perfect as the sonnet.”

Quench your thirst Italian-style with a simple Campari & Soda, or revel in a sweet spot of Limoncello, MandarinettoConcerto, or ‘5’ Cinque Aperitivo, courtesy of artisanal liqueur producer Don Ciccio & Figli.

So, what are you waiting for? Breeze by any day after 4 pm for Spritz ‘O Clock, the happiest hour at Via Umbria.

Watch and see how to make a perfect Aperol Spritz with ease.

 

The Italian Happy Hour Read more

When the clock strikes cocktails, know where to go! At Via Umbria, Spritz O'Clock is every cocktail connoisseur's favorite time of day. Featuring local spirits ...

Love is in the air!

romantic-dinner-2

Each year, during the col-drums of February, the harsh winter seems to melt away as people celebrate Valentine’s Day, the holiday synonymous with romance. Although there are several theories on the origin of the holiday, it has been adopted in many countries across the world as a way to celebrate love among couples, friends, and family.

Italians are typically considered to be lovers, but the celebration of Valentine’s Day in Italy is actually an American import. Known as “La Festa degli Innamorati” it is typically only celebrated between lovers and sweethearts.

This Valentine’s Day Via Umbria is combining the American and Italian traditions with our Sweetheart Suppers being held on two nights – Saturday, February 13 and Sunday, February 14. If you don’t look forward to the annual Valentine’s Day chaotic restaurant experience, or if the thought of cooking a meal for two has you hiding in bed with the blankets over your head, take the stress out of romance and enjoy dinner at a cozy table for two in Via Umbria’s laboratorio demonstration kitchen where every table is a chef’s table. But it’s not all cupid and hearts around here; if you’re looking for a unique spot for ladies’ night out or a group date with friends to celebrate the occasion, book a seat at the communal table to enjoy a relaxed atmosphere, conversation, and wonderful Italian food.

Each evening features four courses of delicious Umbrian dishes, including appetizers, wine pairings, and a decadent chocolate dessert. And don’t forget, dinners in our laboratorio are more than just great food: our open kitchen format allows you to watch your meal as it’s created, and you can interact with the Chef. We promise it will be an unforgettable evening!

Dinner Details

What: Sweetheart Supper
Where: in the Laboratorio (demo kitchen) at Via Umbria
When: Saturday, February 13, at 7:30pm or Sunday, February 14, at 7:30pm

For more information or to book your reservation visit us online or call us at (202) 333-3904.

We're taking Valentine's Day reservations Read more

Each year, during the col-drums of February, the harsh winter seems to melt away as people celebrate Valentine’s Day, the holiday synonymous ...

Our Progress – November Edition

The espresso machines have arrived, the tile is up, and our new staff is busy unpacking. Welcome to November at Via Umbria!

 

Our new deli counter
Our new deli counter

via umbria

Anyone want some fresh-cut meats?
Anyone want some fresh-cut meats?
Shelves for our Olive Oil Selection
Shelves for our Olive Oil Selection
The espresso bar
The espresso bar
Can't wait to brew up some illy!
Can’t wait to brew up some illy!
Our new espresso machine!
Our new espresso machine!
Our upstairs demo kitchen
Our upstairs kitchen

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The olive oil ready to be unpacked
The olive oil ready to be unpacked

 

Ci Vediamo – very soon!

 

–Via Umbria

 

The espresso machines have arrived, the tile is up, and our new staff is busy unpacking. Welcome to November at Via Umbria!     Ci ...

Happening in Umbria – Simone’s Grand Re-Opening

Simone cooks his handmade pasta for a naked lasagna
Simone cooks his handmade pasta for a naked lasagna

For those of you who already know and love Simone Proietti-Pesci, for those who have had an opportunity to meet him in Cannara, Bevagna, Washington, DC or across the U.S, and for those who will meet him on his annual trip in January: his restaurant – le Delizie del Borgo – is having a grand re–opening this weekend!

Le Delizie del Borgo is one of our favorite restaurants in Umbria and is always our first stop when we drive to Cannara after landing in Rome.  Located in a quiet public park just outside the city walls of Bevagna and just pochi passi from his old location, the new Delizie del Borgo is a perfect mix of indoor air conditioned seating and outdoor seating in the park.

Simone and partner Ombretta always use the freshest seasonal ingredients to create dishes that are both traditional and new. Look for porcini mushrooms, wild asparagus, foraged herbs, fresh truffles and pasta made fresh daily.  And be sure to tell Simone that you’re friends of Via Umbria!

 

Simone and Dorrie Gleason prepare the first course

Chef Simone and Via Umbria Employee Elsa Bruno
Chef Simone and Via Umbria Employee Elsa Bruno

For those of you who already know and love Simone Proietti-Pesci, for those who have had an opportunity to meet him in ...

Recipe – Make Your Own Pesto

There comes a time in the summer when we begin eyeing our beautiful, flourishing, tall basil plants. We want to obliterate them into a pulp.

We want to make pesto.

The word pesto is derivative of the Italian, pestare or ‘pound, crush.’ A pesto can really be any sauce that is crushed, traditionally a circular motion of the pestle in the mortar.

The first mention of recipe for pesto as it is known today is from the book La Cuciniera Genovese written in 1863 by Giovanni Battista Ratto.

Then, 1944, The New York Times mentioned an imported canned pesto paste. In 1946, Sunset magazine published a pesto recipe by Angelo Pellegrini. But pesto did not become popular in America until the 1980s and 1990s.

Our favorite fast meal to make with pesto is the classic trofiette recipe, which we made last week, and comes straight out of Genova!

Here are the steps to make the perfect home -made pesto:

1. Gather your basil during the midsummer.

Basil

 

Picking Basil

 

Pestle Basil

2. Give them a basic pounding, then add some olive oil. Mancino Evoo

Homemade Pesto

3. Once crushed into a paste, add your nut of choice. This time around, we chose walnuts. Walnut Pesto

4. Add your parmesan cheese…Parmesan

5. Smash it all together, and serve! Excellent in pasta, as a spread in sandwiches, or even as a dip.

Pesto

Feeling lazy? We got you covered, with our authentic pestos from Italy:

Anfosso Red Pesto 

Anfosso Basil Pesto DOP 

Seggiano Vegan Pesto 

Pistachio Pesto 

Seggiano Red Pesto 

 

Shop on Emporio now, and let us know what you make with your pesto!

 

Ci Vediamo!

Via Umbria

There comes a time in the summer when we begin eyeing our beautiful, flourishing, tall basil plants. We want to obliterate them ...

Noteworthy Notizie – May 22

Brighter times are ahead for Milan, which is getting a jump start with the World’s Fair, as predicted. The Economist looks at the state of the Milanese economy.

 

Limoncello cocktails. That’s right.

 

There have been a lot of erroneous articles about olive oil circulating lately. The Wall Street Journal sets the record straight, with an article penned by Nancy Harmon Jenkins, the leading authority on the green juice. See Our Italian Library to learn more about Virgin Territory, the book she recently wrote and our selection for book club two months ago.

 

Does that article make you worried about what imposters lie in your olive oil cabinet? Want proof we carry the good stuff? Take a look at the Presidium from Slow Foods, which lists some of the best producers. “The olive growers who join the national Presidium for Italian extra-virgin olive oil must have olive groves with cultivars that are indigenous to the area and managed without the use of synthetic fertilizers or herbicides. In the case of treatment, only products with low environmental impact and that guarantee no residual in the final product are allowed…joining the Presidium requires that at least 80% of the plants are at least 100 years old. ” From Puglia, we proudly carry De Carlo olive oil. 

 

Think all of this oil obsession is a bit over the top? Check out this article from Organic Authority on why Italians are so obsessed with their oil.

 

This weekend in Rome, the spectacular tradition of rose petals fluttering down through the oculus of the Pantheon can be enjoyed Sunday 24 May following 10:30 Mass for the feast of Pentecost.

 

If you’re more locally based, check out the free tasting we are hosting this Sunday! This Sunday the 24th, please join us for a Taste of Italy. Presented by Andrea Tosolini, importer of fine Italian foods, from Fruit of the Boot. We will be tasting sweets and favorites from around all of Italy. Join us for free bites from 1:00 – 4:00 PM, here at Via Umbria. For more information contact Elsa at elsa@viaumbria.com.

Have a wonderful extended weekend!

— Via Umbria IMG_9187

Brighter times are ahead for Milan, which is getting a jump start with the World’s Fair, as predicted. The Economist looks at ...

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.

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.

 

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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 ...