In the years we worked the land in Umbria, the stamina of the farm women astounded me. Not only did they work the land with the men, before heading to the fields they rapidly prepared abundant multi-course meals for lunchtime for numerous farmhands. “Il sugo del contadino” (“the farmer’s sauce,” though it should be called…
Nothing like a hearty lunch and the warmth of Peppa on an icy January day. Have a look at today’s feast: …and it’s not just the woodtove which warms up Peppa’s farmhouse…. Read about another Peppa winter feast Read about more about Peppa and our dear rural friends Click here for more on the wisdom…
We had an abundant olive harvest this past October and after taking most of the olives to the mill to be pressed into our olive oil, Pino selected a few kilos of large green ones to season in salamamoia (“salt brine”). At the mill: First step to seasoning le olive in salamoia? Rinse olives and…
The Region of Emilia Romagna – famous for tortellini, balsamic vinegar, il bollito, cotechino, prosciutto, mortadella – might well be christened “the region of good eating.” Enjoy an overnight at Agriturismo La Sabbiona near Faenza and you’ll have no doubts. We arrived there one icy misty January night but the chill slipped away as soon…
Most visitors know that Deruta, just south of Perugia, has been famous for its maiolica production since the mid-14th century. But few visitors know that the maiolica wonders are not just in the myriads of ceramic stores: over 700 maiolica folk-art treasures adorn the small church of Madonna dei Bagni, near Casalina outside Deruta. The…
Son of a L’Aquila farmer who raised and butchered his own pigs, young Giusepppe flanked his father in the stalls at age ten. La passione took over and in 1934, Giuseppe – called “Peppone” (“Big Joe”) – opened a shop for the sale of the family’s prosciutti, capocollli, salami and sausages. The youngest of Peppone’s…
Time to stick near our wood stove these snowy days: Today, I cooked up pasta con le fave on the wood stove, deciding to defrost some of the fava beans from our spring garden. Here’s how to make this tasty, sostanzioso dish: Pasta con le Fave (For four persons) fava beans – about 3 c…
Pino headed to Norcia today to inspect a few job sites where earthquake restoration is needed. He took this photo of the Basilica di San Benedetto, only the façade survived the October 20, 2016 earthquake. Look at the “cage” now supporting it: an Italian engineering art masterpiece: I’d asked Pino to bring us some Norcia…
For the twenty-fourth year, Orvieto – splendid medieval hilltown perched on a volcanic rock plateau – sweeps in the New Year with five days of jazz (mostly), blues, soul and swing. We’re always there for a couple days, our Christmas (and anniversary) gift to each other. A highlight for us each year? Jazz lunch in…
Like many an Umbrian mountain village, the townspeople of San Pellegrino di Norcia generally celebrate Christmas by bringing it to life – literally! – enacting a “living manger scene” (presepe vivente) on December 24th and then again on Dec 25th, 26th – and on January 6th when the Kings bring gifts to the Christ Child.…