My Perugia/Deruta tour is a favorite…and a rural feast with dear Giuseppa at her farmhouse near Deruta is always a highight of that day.
Recent tour guests, Scott and Sheryl can confirm that as you can see in this video.
Giuseppa started our feast with the Umbrian cheese bread – starring in an Umbrian traditional Easter breakfast – and slices of prosciutto, salami, capocollo (from their pig) which top the bread. The family red wine accompanying all:
A buonissimo pasta followed with meat sauce of veal (they had raised the calf), Giuseppa’s tomato sauce and from their garden, onion, carrot and celery. Their olive oil, too.
For Sheryl, “the best pasta we “The best pasta I have tasted in Italy,” affirmed Sheryl
Wild boar stew followed (with the wild boar hunted by her son, Loris)…and vegetable, dessert….and more.
Mille grazie, Sheryl and Scott, for joining me for our memorable Perugia/Deruta day…and thanks so much for your comments:
“We only scheduled 1 full day in Umbria.
Thank goodness we scheduled it to be spent with Anne!
She shared Perugia and Deruta with us and I guarantee it was no ordinary tour.
In addition to highlighting the history, art and architecture of the area her friendly gregarious nature brought us to many surprises that we never would have encountered on our own or on a large group tour. An absolute highlight of our day was a home-grown and cooked lunch shared with Anne and her friend Giuseppe at Giuseppe’s farm house near Deruta
We definitely need more time in Umbria and when we return our first call will be to Anne.
Sheryl and Scott R, Snohomish WA., USA
……and thanks, Sheryl, for tagging me on your Facebook posting:
“We are in love with Umbria. Highlights from today: tour guide
Anne Robichaud was a delight and showed us around Perugia and Deruta and took us for a home cooked lunch at her friend Gusieppe’s (sp) farm house. We got our own “pasta granny”!
She made us Easter cheese Bread with their own salami and prosciutto, rigatoni with fresh tomato vegetable sauce with their own beef, wild boar stew with boar harvested by her son, salad with fresh lettuce from her garden and an Umbrian Easter sweet Bread accompanied by sweet wine made by her late husband in 2015 (he died of Covid 😢)
The meal was divine and the company so fun.
In Deruta we got a private tour of the Fima Ceramics workshop and show room. They still throw, fire and paint every piece by hand and produce traditional Maiolica ceramics for all over the world…..
A full and fun day! Definitely needed more time in Umbria.”
