Anne's Blog

Cooking Umbria

Date: July 20, 2015 - categories: , , - Leave your thoughts

When Umbria is cooking (today, July 18, 2015, over 40 C – or about 105 F – in nearby Perugia) – and what’s roasting is not grilled lamb but us – it’s time not to cook.
This was our lunch today:

tavola-imbastita

Almost all ingredients from our garden. Simple. Flavorful. Easy to put together.
Breakdown:

Sliced riped tomatoes, sprinkled with salt, drizzled with olive oil and topped with basil:

pomodori

Steamed Swiss chard from the garden, seasoned with our olive oil and freshly-squeezed lemon juice (salt, QB, i.e., “quanto basta” or “as much as you need”)

bietola

Sliced garden cucumbers – just picked! – with olive oil, wine vinegar, purple onion (also from the garden), salt and pepper, QB

cetrioli

Sicilian marinated zucchini with mint, garlic (recipe here) – and yes, you guessed it: from our garden

Zucchini con Menta

Prosciutto and melon (from Abruzzo..but juicy ones!)

prosciutto-e-melone

Pecorino cheese (also from Abruzzo)

pecorino-e-pane

Peaches with lemon

pesche-e-limone

Buon appetito!

Click here for more on cooking with zucchini
Read about another way to enjoy fresh peaches
Click here for more recipes

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