How to Celebrate Umbria? Cook It Up!
In this third annual 10-day early May “Annesitaly Inside Umbria Celebration,” of course there had to be cooking and feasting. What better way to celebrate Umbria,“Italy’s green heart”?
Where to cook? In our farmhouse kitchen.
Who did the cooking? Kris and Sally, Jerry and Carol.
What was for lunch?
Have a look:
* Antipasti, including wild asaparagus frittata, our goats’ cheese and fave beans from the garden.
* a Sicilian pasta dish topped with sauce of cauliflowers, pine nuts and raisins
* rabbit cacciatore, the Umbrian way
…and strawberry tiramisu with cream of mascarpone and our goats’ milk ricotta – made by Pino! – topped with crushed amaretti
…….after all, no better way to celebrate our region than by preparing, then sharing, Umbria’s goodness.
Read about Calendimaggio splendor
Read about making strawberry tiramisu
Read about the first day of the 2017 Annesitaly Inside Umbria Celebration tour..
Click to read about another memorable day of this May, 2017 Celebration
Read about – and see! – the 2016 Annesitaly Inside Umbria Celebration tour
Read about the Deruta day of the May 2017 Annesitaly Inside Umbria celebration tour
Read about the May 2017 tour group’s Perugia discoveries
Read about our 2017 May tour full into Gubbio passione
Read about the groups INSIDE experience in Bevagna
Click here to read about – and see!- the group’s INSIDE rural life experience
Read about a family group’s “favorite day in Italy”