Tag Archives: dinner

A Labor(atorio) of Love

In a country that is renowned for its warmth, charm and grace, Umbrians, with their authenticity, approachableness and their connectedness to each other, their land, and their culture stand out. For me, there is no place in which this authenticity stands out more than around the dinner table. When I think back on the many (many) meals that I have enjoyed in Umbria, each one is colored with the rosy glow of being surrounded by strangers turned friends and friends turned family, all sharing stories, wine, and food and all living in the moment. The food is simple yet exquisite, the company is fascinating yet unassuming, and the conversation is energetic yet relaxed; every day brings a new experience and every night is a celebration. A visit to Umbria is truly an opportunity to experience authenticity in all aspects of what it means to be Italian.

Murder Mystery Dinner

This is the feeling that drives much of what we do at Via Umbria. We have created a space for friends and neighbors to meet, to eat, and to relax. A place to showcase the work of the amazing artisans of Italy, from ceramicists to winemakers, and to introduce their products and their stories to a new community. Above all, however, we are determined to recreate the feeling of sitting around a dinner table in Umbria- sharing food, telling stories, and creating memories- and from this the Laboratorio was born.

From the communal style seating to the open kitchen format, every aspect of the Laboratorio was designed with the Umbrian experience in mind. The space was created to be open, to be flexible, and to be interactive; in short it is our Laboratory, our space to explore and to create. For those of you who have yet to join us for dinner imagine it like this: take one part dinner party, add in one part of your favorite cooking show, one part wine tasting, and combine those together with a beautiful setting and an engaged group of friends and neighbors sharing a unique and unforgettable experience and you may start to get a sense of what I’m talking about.

Making Pizza

But as with all things, the best way to truly understand is to see it for yourself. Join us for dinner Thursday – Saturday night, or for brunch on Sunday for an unforgettable feast in our demonstration kitchen. Enjoy a Thursday night Demo and Dinner and let Chef Johanna Hellrigl teach you her favorite recipes from all over Italy before retiring to the communal table to enjoy the fruits of your labor. Visit us on a Friday night for a CYOB Dinner and let us teach you about a selection of wines from our unique cellar during a guided tasting before choosing your favorite bottle (or bottles) to accompany your meal. For the wine lovers, I encourage you to join us on a Saturday night for a Wine and Dine dinner where each of four courses is paired with a unique wine chosen and discussed by our experienced wine staff. And for those of you who crave relaxation at the end of your week, we welcome you to our Sunday Bottomless Bellini Brunch. No matter the format, no matter the day, a meal spent around our table will be one to remember.

Designed with an Umbrian experience in mind Read more

In a country that is renowned for its warmth, charm and grace, Umbrians, with their authenticity, approachableness and their connectedness to each ...

Sardinia?

When July rolls around and the heat is out of control, there’s only one thought that crosses my mind: Get me to the beach. What better way to escape the summer heat than by spending a few days soaking up the sun (rather than hiding from it) and relaxing in the water? Unfortunately, an actual escape is not always possible and so I find myself wandering the internet daydreaming of vacations that could have been and ought to be.

Maloreddus

Enter Sardinia. With its gorgeous coastline and lush mountains it’s the perfect escape for every type of traveler–especially those who are hungry. The contrast of the expansive coastline and the treelined mountains of this region has bestowed upon it one of the most unique, and enticing food cultures in Italy. On the beaches and coast locals and travelers enjoy seafood by the boatload–everything from spiny lobster, to octopus, to sardines, all locally caught and served straight from the sea. In the mountains, the food is more typical of country cuisine, based off of what you can raise and what you can grow–there is little crossover between the two culinary realms, and yet each are distinct and delicious in their own right.

As a pasta enthusiast, I find myself drawn in particular to the Malloreddus, a Sardinian spin on Gnocchi that is so good they made it their national dish. Slightly thinner than a typical gnocchi, and with an added dash of saffron, these little pasta ‘dumplings’ are the stuff that food-dreams are made of. Add a light tomato sauce with freshly ground pork sausage, garlic, and grate some pecorino on top and it’s a wonder anyone ever eats anything else.

Speaking of pork, let’s not forget the su porcheddu, a spit roasted suckling pig that’s tender, aromatic, and packed with flavor. Just the thought of this dish has my stomach growling. Though my toes may be in the imaginary waters of the Mediterranean, my heart will always be in Umbria, and my stomach will always crave a well prepared pork.

Su Porcheddu

For those of you who, like me, can’t always get away when you want to, Via Umbria is offering up the next best thing. Each week this summer we’re focusing on the cuisine from a different Italian region with the goal of touring you around Italy without the plane ticket or time commitment. Join us this week as we celebrate all things Sardinian with a Demo Dinner where you will learn to make your own malloreddus, a CYOB (Choose Your Own Bottle) Dinner and a Wine Dinner where you can taste the mouthwatering delights of su porcheddu, and a Sunday brunch with a Sardinian twist. With four distinct dining opportunities, and Sardinian wine specials all week long, Sardinia week at Via Umbria is the perfect way to turn your vacation dreams into stay-cation reality.

Don’t mind if I (su porche)du. Read more

When July rolls around and the heat is out of control, there’s only one thought that crosses my mind: Get me to ...

99 Bottles of Wine on the Wall

Learning about Wine

There are few tasks more daunting than choosing a bottle of wine at a restaurant. Whether you’re an Everyday Enthusiast or simply a Weekend Wino, there’s always something slightly intimidating about being handed a list- or even worse, a book!- of wine names and being asked to choose the perfect bottle for your meal. In my experience, the struggle is attributable to three major factors: the pressure of picking a wine that everyone at the table (with their different tastes and food orders) will love, the impersonality of choosing a name from a page rather than a bottle from a shelf, and the price tag associated with what, nine times out of ten, boils down to simple guesswork.

Don’t get me wrong – I love wine. I love white wine, I love red wine, I love cheap wine, and (much to my bank account’s dismay) I definitely love expensive wine. The problem is, loving wine doesn’t always help matters much when set to the task of selecting wines for a particular setting. Which brings us to the question: how does one choose? What makes one vineyard’s Sagrantino different from another, and how do you know to choose between them? Silly as it sounds the answer seems to be ‘choose the one you like’.

Wine Tasting

Coming from a family that treats meal time with the same reverence as many would a church service, I have been fortunate to encounter some amazing food and wines. But as we eat and drink our way through Italy, one thing has become increasingly clear: learning the stories behind the wines, seeing where they come from, and meeting the people that created them imparts a special quality on each and every bottle. Even using the same grapes, and following all the same DOC regulations, vineyards all have a slightly different way of doing things, and it shows in their wines. While we may not remember the exact name of every bottle we’ve tried (especially after the second or third), our faces will always light up when we recognize a label, a vineyard we’ve been to, or recount the stories of an afternoon lost together in a tasting room – and this is an experience we want to share with you.

Augusta Pardi

On Friday evenings, Via Umbria is serving dinners CYOB (Choose Your Own Bottle). A step up from your typical BYOB, we encourage you to come a few minutes before your meal, and talk and taste with our wine staff to pick the perfect bottle for both you and your meal (at retail prices!) We’re excited for the opportunity to show you some of our unique bottles, all of which come from small production vineyards throughout Italy, tell you the stories behind them, and help you explore our selection to pick out something that you’re going to love. With nearly 100 distinct bottles to choose from, we’re sure we’ve got something for every palate. Our selection may not be considered typical; everything that we have, we have because we enjoy drinking it and we enjoy talking about it, and it’s meant to be interesting and accessible. You don’t have to know anything about tasting notes, wine regions, or Italian grapes, to enjoy these wines – although it’s great if you do. What’s most important to us in a bottle of wine is that you like it. Plain and simple.

So come join us for dinner at our Ristorante on Fridays, choose your bottle of wine (CYOB), and let’s head upstairs to share a meal. After all, drinking wine is great, but drinking great wine with great food is even better.

Discover our selection of Umbrian wines Read more

There are few tasks more daunting than choosing a bottle of wine at a restaurant. Whether you’re an Everyday Enthusiast or simply ...

Recipe of the Week: Roasted Rabbit

You know we like to get fancy sometimes over here at Via Umbria. But that doesn’t always mean difficult. To celebrate the on boarding of Vickie Reh, Bill took a crack at some roasted rabbit.  We take you through the process, step by step, to create this untraditional and delicious roast.

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INGREDIENTS:
Large rabbit
Salt and pepper
Fennel pollen
Sage

Rosemary
Olive oil
, lemon

 

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_DSC0261 Step one: debone the rabbit_DSC0272

Step two: lay the boneless rabbit out on your work surface and rub the inside with chopped garlic. Season both the inside and outside of the rabbit with the salt, pepper and fennel pollen rosemary and sage and olive oil.

Cooked Rabbit Recipe _DSC0330 _DSC0353 _DSC0360Step three: roll the rabbit tightly around itself. Tie with butcher’s twine.

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Step four: drizzle the exterior with high quality olive oil. _DSC0458 _DSC0464 _DSC0467

Step five: Preheat the oven to 425°F.  Roast for about 45 minutes. Wait 30 minutes before slicing. Enjoy with a glass of Monetfalco Rosso!_DSC0481

 

Ci Vediamo!

–Via Umbria

 

 

 

 

 

 

You know we like to get fancy sometimes over here at Via Umbria. But that doesn't always mean difficult. To celebrate the ...

15 Minute Recipe – Cannara Onion Pasta

Via Umbria pasta

The excitement from the Sagra della Cipolla has us thinking onions…so this week we whipped up a special pasta using the marinated onions from Italy. Using our handy Arrabbiata seasoning we created a quick, unconventional, and spicy pasta that was fun and satisfying (and took less time then it takes to drink a glass of wine).

This meal is vegan, but fresh parmesan and bacon crumbles can be added if desired.

 

INGREDIENTS: 

1 box of Verrigni Soqquardo pasta

1 cup Cipolla Rossa onions and the oil from the jar

1 cup fresh spinach

1/2 cup cherry tomatoes, halved

3 cloves of garlic

1/2 tablespoon Arrabbiata seasoning 

Via Umbria Georgetown Cooking

Process

Dice your garlic and halve your tomatoes as you set a lightly salted pot of water to boil.

http://viaumbria.com/emporio/sauces-spices-antipasti/preserved-anitpasti/pisaroni-cipolla-rossa.html

Pour the onions into a non stick pan, making sure to include the flavored oil.

onion cippolla

Add the garlic, turn to low heat, and soften while the water boils.

cipolla rossa

add garlic

add tomatoes

Add the cherry tomatoes and continue to cook on low heat.

http://viaumbria.com/emporio/pasta-grain/pasta/verrigni-soqquadro.html

As you add the pasta to the water, season the onions and the tomatoes with our arrabbiata seasoning. It’s spicy, so season to your taste! http://viaumbria.com/emporio/sauces-spices-antipasti/spices/il-boschetto-arrabbiata-sea-salt.html

Combine with pasta with the tomato and onion mixture in the saucepan and stir on low heat for another two minutes, as you add the spinach (it will lightly wilt). _DSC0246 _DSC0253

Garnish with chopped walnuts and more seasoning if desired.

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Pour your self a glass of wine, and enjoy!

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Ci Vediamo!

–Via Umbria

The excitement from the Sagra della Cipolla has us thinking onions…so this week we whipped up a special pasta using the marinated onions from Italy. ...

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 ...

Photo Diary: Umbrian Dinner with Chef Simone

Two weeks ago we had the delight of having Chef Simone create the perfect dinner for a small crowd of 18 people. Here are the photos from the enchanting night.

The guests wait patiently for the first course
The guests wait patiently for the first course
Simone and Dorrie Gleason prepare the first course
Simone and Dorrie Gleason prepare the first course

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Slicing Cheese

Via Umbria owner Suzy Menard
Via Umbria owner Suzy Menard

Italian Dinner Party

Chef Simone and Via Umbria Employee Elsa Bruno
Chef Simone and Via Umbria Employee Elsa Bruno
Simone cooks his handmade pasta for a naked lasagna
Simone cooks his handmade pasta for a naked lasagna

Dinner Conversation

Asparagus and Fava Bean Puree is dished up
Asparagus and Fava Bean Puree is dished up

Simone Priotti Pesci

Third Course
Third Course, paired with Sagrantino

Potatoes with Pork

Want to cook with Simone in Umbria this summer? There are still two weeks open in July.

And if you’re loving the fantastic hand-painted plates, hop on over to Emporio to shop our recently opened online ceramics store!

Ci Vediamo!

–Via Umbria

Two weeks ago we had the delight of having Chef Simone create the perfect dinner for a small crowd of 18 people. ...

Photo Diary – Umbrian Barbecue with Liu Pambuffetti

So what do you do when your favorite vintner is in town for one night, and a supremely balmy and breezy one at that? Throw some lamb in the oven, pour some Umbrian wine, and gather a good crowd. Welcome to the Umbrian dinner with Liu of Scacciadiavoli.

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So what do you do when your favorite vintner is in town for one night, and a supremely balmy and breezy one ...

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 ...

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 ...

Simone’s Orecchiette with Broccoli

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Chef Simone has done it again! His tasty Orecchiette with Broccoli recipe was a big hit at Via Umbria this past Wednesday.

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Curious customers of all ages were able to watch the cooking process and enjoy the delicious end result!

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In case you missed out, here is the recipe so that you can try it at home!

Orecchiette with Broccoli

Ingredients:

  • 2 cups of broccoli
  • Anchovies filet
  • 2-4 cloves of Garlic
  • Chili pepper
  • ¼ cup of olive 0il
  • Salt

 

Instructions:

  • Boil broccoli in salt water for 3 minutes
  • Sauté garlic, chili pepper, and anchovies filet in olive oil
  • Add broccoli and cook for 10 minutes
  • Using water, boil orecchiette for 10 minutes
  • Drain and serve with a sprinkle of parmigiano

 Buon appetito!

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— Via Umbria

Chef Simone has done it again! His tasty Orecchiette with Broccoli recipe was a big hit at Via Umbria this past Wednesday. Curious ...

Upcoming Events at Via Umbria

You know we like to stay active here at Via Umbria. Take a look at our upcoming events to see all of the delights we have in store!

IMG_7537Saturday, January 24th

4:00 – 6:00 Perugia Brewery Beer Tasting with Chef Simone

Join Chef Simone Proietti-Pesci on a guided tasting of five of the Perugia Brewery’s (Birra Perugia) craft beers.  We will snack on Italian pretzels as we learn of the burgeoning craft beer movement in Italy and enjoy Birra Perugia’s offerings.

We will sample:

IPA

Red Ale

Italian Pale Ale

Chocolate Porter

Calibro 7

RSVP: On Facebook, or by emailing elsa@viaumbria.com with your name and party number.

February 7th

Tabbarini Wine Tasting in store from 5-7 with Daniele Sassi.

Free to attend, email RSVP to elsa@viaumbria.com with your name and party number.

February 8th

Tabarrini wine dinner featuring Daniele Sassi. $125 per person.

Join Via Umbria and Daniele Sassi, sales manager for Tabarrini Montefalco for a special Umbrian dinner and wine pairing at Casa Luca.  Dinner will consist of a special 4 course Umbrian dinner paired with the wines from the Tabarrini vineyard.

Wines will include:

Montefalco bianco “Adarmando”

Umbria Rose “Boca di Rosa”

Montefalco Rosso

Sagrantino Colle Grimaldesco

February 14th

Valentine’s Day Dinner at Via Umbria private dinner. $125 a seat

With Roberto di Filippo from Vini diFilippo

February 15th

Private Dinner at Via Umbria private dinner. $125 a seat

Celebrate our owner Bill Menard’s 55 Birthday, sure to be an extra special night.

With Roberto di Filippo from Vini diFilippo

Contact suzy@viaumbria.com for reservations and questions.

February 17

Bookclub at 7PM at Via Umbria – Bridge of Sighs by Richard Russo

RSVP on Facebook or by emailing elsa@viaumbria.com

March 10th

Bookclub at 7PM at Via Umbria – How to Be Both by Ali Smith

RSVP by emailing elsa@viaumbria.com

 

You know we like to stay active here at Via Umbria. Take a look at our upcoming events to see all of ...