Anne's Blog

Near Deruta, Farm-to Table Feasting with Giuseppa and Paolo

Date: July 30, 2018 - categories: , , , , - 4 Comments

The sugar, salt and coffee are the only foods on the  table in Giuseppa and Paolo’s farmhouse kitchen not raised by them. Lunch or dinner there is truly a “farm-to-table” experience or, as they say in Italy, feasting at “chilometro zero.” Paolo (and son, Loris) cultivate the wheat for the breads Giuseppa makes in her outdoor bread oven…

….and for the pastas she makes.  And what ravioli we had with their family on a recent late July visit:

Paolo and grandson Edoardo relish using Giuseppa’s bread to savor the last of the pasta sauce as they fare la scarpetta:

…for after the pasta arrives, il secondo:  breaded veal cutlets (yes, Giuseppa’s bread from their flour and yes, veal raised by Paolo and Loris). Their roasted potatoes as a side dish:  buonissimo!

….and convinced you cannot eat another bite, you’ll relent at the site of Giuseppa’s cake:

Mille grazieGiuseppa and Paolo, for zero chilometro feasting with your warm and welcoming family:

Click here for more on feasting with Giuseppa goodness

Read more on Giuseppa warmth

Read more on the joys of a farm meal with Giuseppa and Paolo

Click here to read more about feasting with Giuseppa and Paolo

Read more on why all love Giuseppa

Read about a Giuseppa feast with a musical note

Read about – and see! – the goodness Giuseppa cooks up

Read more on Giuseppa’s passione

Read about two sorts of passione in nearby Deruta

Read about Giuseppa and her husband Paolo and a rural tradition

Read about another memorable Giuseppa visit

Read about “delectable Deruta” and feasting with Giuseppa

Read about rural cuisine and rural warmth near Deruta


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