From Peaches to Peppers: Cooking Up Umbria
When the Shea family joined me to cook up Umbria, we started with peaches: we needed to get our peach tiramisu for dessert chilled.
Our pasta sauce came next: il sugo del contadino (“pasta sauce the way the farmer cooks”), a robust Umbrian rural pasta sauce with sausages, beef, chicken and meatballs. The meat in the sauce would be our second course.
Potatoes simmered in finely diced rosemary and garlic would be one of our side dishes and Erin, Molly and Tim all proved to be whizzes on the mezzaluna (cradle knife) for the dicing.. And Mari, too!
La bandiera (“the flag” – as the colors are red, white and green) is a tasty Umbrian rural summer dish starring peppers (green), tomatoes (red) and onions (white). An optional addition: zucchini. At our lunch, la bandiera joined our potatoes in rosemary and garlic as a side dish:
From peaches to peppers, we cooked up Umbria: simple and fresh ingredients deliver the goodness.
Enjoy these photos of our cooking experience:
Click here for more on la bandiera
Read about cooking with us as the highlight of an Italy vacation
Read about cooking together as a highlight of my May Umbria trip
Click here for more on cooking in our Assisi farmhouse
Read about another cooking adventure in our farmhouse
Read about a family group’s “favorite day in Italy”