Anne's Blog / Cooking Umbrian

Goat Cheese Goodness in Umbria: Pino’s the Master

July 17, 2020

We’re eating late late late these nights: the only disadvantage to Pino’s goat cheese-making. He milks five of our tweny-seven... View article

May 14, 2020

Some of the agretti recently purchased from Novella’s vegetable stand in Assisi …. …have already starred in a pasta recipe:... View article

May 13, 2020

There’s always a bit of excitement at springtime outdoor markets when bunches of the dark green, thin tapered leaves of... View article

May 8, 2020

Once again, cooking up a new recipe and then eating the dish together proved to be a oerfetto deterrent to... View article

April 25, 2020

All over Italy on April 25th, flags wave from balconies and windows as Italy celebrates la Festa della Liberazione –... View article

April 22, 2020

There’s a wise old assisano adage, “quando Subasio mette il cappello, porta l’ombrello” (“when Subasio wears a hat, take your... View article

April 20, 2020

Italians are cooking more than ever these days: after well over a month into lockdown, cooking and sharing the goodness... View article

April 11, 2020

On Holy Saturday afternoon this year, Peppa and all our rural friends can’t take their baskets of Easter goodness to... View article

March 31, 2020

The cheese I’m enjoying for breakfast these days is the result of a Pino project during this coronavirus lockdown: the... View article

March 30, 2020

(*Today’s blog note is a gift to my brother, Tom Robichaud, celebrating his birthday today in Madison, Wisconsin. Alone. We’re... View article

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Agenzia Viaggi Stoppini in Assisi handles all technical support for my guided visits (bus transportation, organization of meals, etc)