Thursday, December 27, 2007

Real Life Food......



Suzanne Monroe, founder of Real Life Food, began her own journey toward better health while working in a high-pressure corporate atmosphere. She worked long hours and late nights, and started developing enormous sugar cravings. She suspected that her cravings might be less about the power of Peanut M&M's and more about the stress and speed of her life. That suspicion was confirmed after living several years in Spain and absorbing the healthy Mediterranean lifestyle. Then, as a pharmaceutical sales rep back in the states, Suzanne's belief that there was much more to health than popping pills grew even stronger. When she learned how to apply the unique, holistic approach that she uses with clients to her own life, she easily overcame sugar cravings, significantly reduced stress and discovered abundant energy. She also found a career she loved! She is passionate about guiding her clients on their own journey to health, inspiring them to make the positive, lasting changes that can transform lives.

Please visit her wonderful website www.reallifefood.com

Friday, December 21, 2007

Il cielo cerca il blu, allontanando tristi pensieri

di Sergio Maria Teutonico


Poligoni di vita, ogni angolo ne segna una sfaccettatura, lati che seguendo le loro tangenti si perdono in spazi incomprensibili, come raggi di luce in notti dal buio profondo.

Il segno che pone le nostre ragioni come centro vitale dei ragionamenti consapevoli, gettandoci negli antri più bui di ogni incomprensibile episodio dell’essere.

Con malcelata disperazione cogliamo ogni singolo mutamento che potrebbe traghettarci lungo le perigliose rotte del quotidiano, girandoci intorno, giocandoci a nascondino.

Giù nel profondo, si agitano i serpenti neri, groviglio famelico che attende solo di proibire ogni sogno, li come in una cesta da incantatore, essi si muovono in circonvoluzioni ataviche, senza una ragione primaria, fatta eccezione l’annullare i desideri del cuore.

Ora che giunge ai portali del mio animo il tempo dei buoni, vado a rifiutarlo, detestandone energicamente ogni simbolo che possa rappresentarlo, allontanati da me, non è di vitto e alloggio che ti conforterò, solo di sale ed erbe amare avrò a nutrirti.

Thursday, December 13, 2007

Marion Forssell....cromatismi creativi e sensoriali

Marion è nata a Södertälje, in Svezia, il 27 dicembre del 1973, da genitori finlandesi.
Vive in Italia ad Orvieto.

Gennaio 1993 - Dicembre 1994
Studia pittura alla Kulturskolan di Södertälje, sotto la guida del noto artista cileno Rolando Perez.
Estate 1994
Si trasferisce in Italia, a Roma.
Primavera 1995
Mostra personale di pittura presso la Casa Internazionale della Donna, a Roma.
1995
Frequenta la "Scuola dell'arte della Medaglia", corso speciale per artisti stranieri, presso l'Istituto Poligrafico e Zecca dello Stato.
1996 - 1999
Accede, tramite concorso pubblico, al corso ordinario triennale della Scuola dell'arte della Medaglia. Studia, con profitto, le seguenti tecniche: Modellazione in bassorilievo, Incisione, Disegno dal vivo, Disegno e progettazione delle medaglie, Modellazione in cera, Modellazione tridimensionale, Smalto, Tecnologia e Storia dell'arte della medaglia.
Partecipa a numerosi progetti e mostre promossi dalla Scuola.
Estate 1999
Frequenta, a seguito di una selezione internazionale, il corso di ceramica Seminario de Sargadelos, in Galizia, Spagna. La Fondazione svedese August Rignér, le conferisce, per la partecipazione al corso, la borsa di studio per giovani artigiani.
Gennaio - Luglio 2000
Frequenta come allieva lo Studio della ceramista Lucia Ciliento.
Dicembre 2000
Mostra personale di pittura, presso la galleria d'arte Storie di Terra, Orvieto.
Settembre 2001
Inaugura il proprio studio/galleria Embla ad Orvieto, dove lavora ed espone le proprie opere. I suoi quadri fanno parte di collezioni private in Australia, Finlandia, Germania, Olanda, Svezia, Stati Uniti.
Dicembre 2001 - Gennaio 2002
Mostra collettiva Arte e Artigianato presso il Chiostro di San Giovanni, Orvieto.
Marzo 2003
Mostra personale presso la galleria d'arte Galleri C, Södertälje, Svezia, per la quale ottiene favorevoli critiche dalla stampa locale.
Luglio 2003
Decorazione di Osteria dell'Angelo, Orvieto.
Settembre 2003
Mostra collettiva Arte in Corso, Chiesa di San Rocco, Orvieto.
Giugno 2004
Mostra collettiva TRANSITI - Artfest a Roma

www.marionforssell.com

Thursday, December 6, 2007

Guacamole Sauce...another great recipe from Mexico

Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words - ahuacatl (avocado) and molli (sauce). The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using.

2 ripe avocados
½ red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama. Serve with tortilla chips.

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)

2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.

Serves 2-4.

Apple Cake with Raisins

Ingredients for 8 pax

150 gr (5oz.) butter
150 gr (5 oz.) sugar
3 eggs yolks (white eggs separate)
230 gr (8 oz.) of flour 00
70 gr (2.5 oz.)potato flour
4 TBS rum
25 gr (9 oz.) of raisins
16 gr (1/2 oz.) of baking powder
3 apples sliced
1 lemon juice
1/2 glass of milk
vanilla beans


Peel the apples and cut in slices adding on top lemon juice and sugar to marinate while we are preparing the mixture.
Then we need to put raising into a cup with hot water and rum and keep it there for ten minutes maximun.

In the same time we can put butter and sugar into a processor machine, then we add eggs yolks and when all these ingredients are well incorporated we can add flour, rum and milk and then potato flour and baking powder.
At last add white eggs well whipped with a bit of salt and use a wood spoon for going up and down to incorporate the white eggs.
Put the mixture into a baking tray (already coated with butter and flour), put the raisins at the top, and sliced apples starting from the board to the centre of the cake.

Bake in the oven for 45/50 minutes at 180°C (350°F)

Potato Gnocchi

Ingredients for 8/10 persons

1,2 kg (2.5 lbs) patate
800 gr (28 oz. or 1.75 lbs) of flour 00
1 egg

Boil the potatoes and when are cooked take away their skin and pass them into a mashing potatoes ( don't use a cutter otherwise you can make a purèe but not gnocchi). Now if you like you can use a processor machine to create the dough adding the flour and an egg.
The dough must be tender and not hard so you can easyly work with your fingertips. Roll little strips and cut them in small cubes.
Use semolino flours on the bottom of the tray and keep them on the fridge and remember to boil them untill the puff up slightly in 3/4 minutes

Wednesday, November 28, 2007

Lasagna with Fresh Ricotta Cheese a White Ragout

Ingredients
8 ounces lasagna
1 pound lean ground beef and 3 fresh pork sausages
1/2 cup chopped onion
1 clove of garlic
Fresh Parsley
Fresh basil
8tb spoons Extravirgin olive oil
5tb spoons of Besciamella sauce
salt and black pepper as you like
grated nutmeg
1 1/2 cups fresh ricotta cheese
3/4 cup grated Parmesan cheese

Cook lasagna according to package directions drain and set aside. In a large pan using the oil brown onion and garlic, add the beef and sausage.
Let it dry a little bit. Add salt and black pepper ( if you like you can add chilly pepper).
Add the fresh ricotta cheese and 5tbs of Besciamella Sauce.
Prepare a baking dish and put a little bit of the sauce at the bottom and then start to do layers of pasta and sauce, three or four times.
Bake lasagna for 30 minutes untill becomes bubbly and crispy.
Let stand 10 minutes before cutting and serve about 8/10 pax.

Thursday, November 8, 2007

Vita Sospesa Fuoco che torna in noi...nei nostri sogni


Al mio maestro di vita che scruta l'anima umana e che ha scritto un inno all'amore.

I frammenti di carta simbolicamente rappresentano pezzi di vita che potrebbero disperdersi e sparire…ma non lo fanno, Rimangono immobili


Storia Fantastica

di Sergio Maria Teutonico

I due si incontrarono per caso, in una sera come tante, in un luogo che forse esisteva solo nella loro mente.

Incominciarono a parlare e più lo facevano, più la loro passione aumentava.

Lui, persona piena di voglia di essere, lei, incanto di bellezza e fuoco nei capelli.

Occhi azzurri lui tendenti al grigio, quelli di lei del colore della terra di Siena, tra smeraldi e raggi di luce, entrambi giovani, belli, sinceri, entrambi soli, almeno nel cuore.

Continuarono a raccontarsi per molto tempo, sempre più nel profondo del loro animo, mettendo a nudo ogni singolo atomo del loro essere, con entusiasmo ed umiltà.

Si innamorarono, si trovarono e si amarono, dolcemente, semplicemente.

Il loro amore si comprese subito avrebbe avuto una parabola ampia e luminosa, anche gli dei sorridevano a questo gioioso incontro, ma come in ogni storia fantastica che si rispetti, in un angolo pieno di ombre, si celavano bandoli da sbrogliare e fantasmi da allontanare, bisognava trovare la forza di farlo, altrimenti il loro amore avrebbe potuto morire.

Accadde che il tempo regalò momenti di gioia ai due giovani, che si promisero amore eterno, inconsapevoli di un destino che aveva altri percorsi già scritti per loro.

Fu così che la padrona del giovane, folle di gelosia e di egoismo, lo costrinse con una magica pozione a dimenticare il fuoco dei capelli del suo amore, strappandogli ogni volontà ed ogni rivolo di ricordo dal suo cuore.

Fu lei, in pena, persa e disperata, a cercarlo per molto tempo, senza riuscire però ad attraversare il muro di spine che la padrona aveva alzato intorno al giovane.

L’amore morì e anche il fuoco dei suoi capelli si spense.

Passò il dolore, ma non il ricordo, gli anni posero distanze lunghe da recuperare e i due giovani si persero nei gorghi della vita destinati forse all’oblio dei loro sentimenti.

La magia non ha tempo e la fortuna bacia talvolta la fronte di chi non se lo aspetta.

Il giovane non ricordava molto, ma l’inquietudine che lo accompagnava da anni lo spingeva a cercare, continuamente, senza sapere esattamente cosa cercare e dove farlo, aveva perso molto, non ricordava i nomi, malamente i luoghi, ancora meno le circostanze che lo inducevano ad essere infelice.

La padrona aveva adoperato la sua vendetta, aveva tentato di spegnere il fuoco nei capelli della giovane, minacciandola ed ella, per amore, preferì soffrire in silenzio cercando di dimenticare gli occhi del giovane.

Passarono gli anni, vi furono storie e passioni, e sempre nel più profondo dei loro cuori ardeva ancora una minuscola brace che nemmeno poteva più chiamarsi amore ma pur sempre qualcosa lateva e cercava di tornare alla luce.

L’incanto del maleficio si dissolse d’improvviso, come quando era incominciato, ed il giovane ricordò parte di quello che aveva dimenticato e allora capì come cercare e magicamente trovò il suo amore perduto.

Inviò a lei un messaggio, facendosi aiutare dagli spiriti degli antichi che esaudirono il suo desiderio, permettendo di raggiungere la giovane, in una sera di quelle come tante, piena


Le loro voci nuovamente poterono riunirsi in gorgheggi e frasi di simpatia, lui perso nel più profondo amore che mai avesse solcato i mari della vita, lei ancora distante ma decisa a dare una nuova possibilità al cuore, senza effettivamente sapere se mai ci sarebbe riuscita davvero.

Varcarono le distanze e finalmente si riunirono, in un lungo, forte e silenzioso abbraccio, fuori il freddo attanagliava ogni cosa, nei loro cuori il fuoco nuovamente scaldava i pensieri.

Per tutto il tempo che furono uniti, non si lasciarono che per pochi istanti, come se temessero di potersi perdere nuovamente.

Le loro mani si cercavano e i loro occhi non permettevano mai di essere soli.

Fu dolce come mai cosa dolce ebbe ragione di esistere.

In una sera di quelle che solo la città delle nebbie potrebbe dare, il giovane aprì finalmente il suo cuore, mai ne aveva avuto il coraggio, mai forse aveva potuto farlo, lei ascoltò, forse si commosse, sicuramente aprì il cuore.

Furono parole che si scolpirono nell’eternità.

Cosa accadde di loro non lo sappiamo, una cosa però è certa, il cammino era appena ricominciato, la storia aveva ripreso a riempire il suo libro con i loro nomi, la magia dell’amore ricominciava a scendere per le strade, così come le speranze di lui ed i capelli di fuoco di lei.

www.cibovino.com

Saturday, October 27, 2007

25 OTTOBRE Champagneria Orvieto



Un compleanno da ricordare.....con tutti i nostri clienti che oramai sono diventati amici e parte di questa famiglia "champagnata"!
Grazie a tutti per la splendida serata.....un particolare ringraziamento va al trio di chitarre e voci di Marco Giacomini, Simome Gianlorenzi e Vieri Venturi.

Tuesday, October 23, 2007

Happy Birthday Velia's Cooking Style and Champagneria Orvieto


12 25 am ......right in time to celebrate my birthday here at the Champagneria Orvieto!

Thanks to Andrea Solini Colalè, Ugo Ciammella and the the rest of the group we toasted with Champagne to Velia's Birthday thinking that today I will be completely off.....a real miracle!


The Champagneria Orvieto will reopen on October 25th for her first anniversary....we are happy to celebrate our little place with our friends and clients.

Live Music and Bubbles on next thursday October 25th! by 6 pm


Wednesday, September 26, 2007

The Chiasso Family and "Le Peppette's Story"


My love for cooking dates back to my great great great grand father Giuseppe” Peppe” Chiasso, born in the 1849. All children called him Peppetto for his small height and my aunts and oncles were famous in our village for the wonderful dishes they would prepare.
In 1982 a book was published about my village " Monterubiaglio" and reports also Peppetto and some good stories about him. Peppetto was seated by a tree directing the woman as they were preparing a meal for workers returning from the countryside.He always invited everyone to join him for a meal and my grandparents remember that at the end of the day nearly 30 people were eating in the courtyard.
So I would like to introduce the story of Le Peppette all children that descends from Nonno Peppetto. In the italian tradition families live together until children get married.So I grew up with my parents and brothers ans sisters, grandparents and their sisters and brothers that had not married.We were a large family living under the same roof so cooking for everyone was very important. I was always reminded of Peppetto and his love for cooking.
One of my fondest memories is receiving a gift from the brothers and sisters of my grandfather Luigi, my aunts Nena, Olga and my oncles Efrito and Augusto when I was five years old. They gave me a beautiful Barbie doll but after ten minutes I was asking for my pan and ingredients for cooking tomato sauce.
So for my grandparents, cooking was their primary concern especially for their generation that survived the experience of the Second World War.

Wednesday, September 5, 2007

The OIL MILL CECCI in Monterubiaglio

I am very proud to be part of this wonderful family. Monterubiaglio is a small village but rich of things to be discovered step by step. The local Oil Mill Cecci is one of my favorite place to taste and eat the local cuisine. Actually we can just call and book a nice table in front of ther huge fireplace ( preferably during winter time) and eat with their whole family. You can really feel home!

The Oil Mill Cecci is part of an old farmhouse dating to the first half of the 19th century.
The millstones places outside, bearing the date "1854", bear witness to the fact that this structure has always been used to produce oil.
The Cecci Family purchased the farmhouse in 1966 and since then various changes have been made to upgrade the product.
The oil is extracting using the traditional system and the olives are ground under pressure.
The oldest system is the olive press which is know as "tradiotional oil mill" or "discontinuos oil mill" since the various processes of crushing, mixing the pasta, separation of the oily must from the sansa by means of an olive press and the separation of the oil from the vegetable water by centrifuging or natural surfacing, are discontinuos.

Products
La Fattoria del Conte
Extra virgin Olive oil produced from selected olives crushed by millstone and cold-pressed.
This oil is not filtered


La Madonnina
Extra virgin OIive oil obtained from selected olives using the dripping system to keep the fragrance of the fruit. Bottled without filtering

Friday, August 31, 2007

Kalamarakia in Rhodos at the Restaurant Pitagoras




Velia's Greek Style



13-29 September '93

My first trip to Greece.. RHODOS





"Traditionally known as “the Island of Roses” and “ the Island of Butterflies” for the great number of flowers and butterflies scattered about on its hills, Rhodes is the place where Zeus did homage to Elio, the god of the sun, and where he fell in love with Poseidon’s daughter, the nymph Roda.
It was not by chance that for so many centuries the god Sun was worshipped in Rhodes and that the same worship gave rise to one of the seven wonders of the ancient world: the Colossus of Rhodes"

I have been to Rhodes when I was 19 years old, memory of a beautiful and unforgettable trip that I am still keeping in my heart as hidden treasure.
Lodging into a beautiful hotel like the Rhodos Palace was not enough...actually I was not really happy about food. I was desperately seeking Italian food but at the end I found out few greek dishes that I am still cooking even now during my parties.
It was September '93. The weather was so hot but windy at the same time.
We were just coming back from the tour of the town and a very funny ( crazy) taxi driver gave us a little suggestion where to go and we finally found the Restaurant PITAGORAS right in the middle of the town.
We just had a white wine and we tasted the Kalamarakia, deep fried squid tossed into a lemon sauce.

Velia's cooking Style loves Greek cuisine but I must be honest at that time I was too young to appreciate different flavors that's why I was getting mad without my beloved dish of pasta.


Here the italian reply to this wonderful greek recipe where I added also other kind of fish.
(dedicated to Fabio a very special person)

Deep fried fish with lemon sauce
Ingredients for 4 pax

400 gr (14 oz.) of squids
400 gr (14 oz.) of king prawns
400 gr (14 oz.) of anchovies
200 gr (7 oz.) 00 flour
30 gr (1 oz.) of butter
3 eggs yolks
2 tbs Vinegar
2 tbs of lemon juice
grated lemon peel
salt
1/2 lt (1/2 quart) of Extra virgin olive oil to deep fry the fish
( you can use also sunflowers oil or nuts oil)
For making the sauce try to melt the butter in double boiling adding slowly and mixing faster the eggs yolks, the vinegar, lemon juice and a bit of salt and pepper. Take away from the range when it looks quite thick and creamy
Apart put the oil into a large frying pan and bring it to high temperature for deep fry your fish. Clean the fish and dry it a bit with a towel: coat in flour and deep fry for few minutes. Use special absorving paper for deep fried fish: add salt and serve it in a plate with lemon sauce at the side and grated lemon peel all around

















Made in Italy? It really isn't.....

This is an article written by Maria Sanminiatelly on "The Time -Union" Jacksonville

"Imagine a delicious dinner of pasta with meat sauce and grated parmesan cheese.
Add a salad of fresh mozzarella and roman tomatoes sprinkled with Tusxcan Oilive oil and balsamic vinegar....but there is a catch: none of this food was actually made in Italy.
Foods that look or sound italian but are produced elesewhere amount to $ 66 billion in annula sales - nearly half the £135,5 billion whort of real italian food that is sold worldwide in a year, says Coldiretti, Italy's farmers Association"

Unfortunately this is real. If you are in Shangai/China in a supermarket you can be able
to buy Balsamic Vinegar from Modena with the italian label but is made in Germany.
The real Italian Balsamic Vinegar is produced in the small northern italian city of Modena which is also home to automaker Ferrari.
And the most finest Balsamic Vinegar it's expensive and a bottle can cost you even 100 Euros.
The top buyers of fake italian food are in Australia and United States, where a mere 2 % ot italian cheese are truly made in Italy.

Authentic parmesan cheese called "Parmigiano Reggiano" is produced just always around the northern town of Parma ( that's why Parma/Parmigiano).
It uses unpasteurized milk with no additives and the cows are fed specific fodder.
Probably most American buyers don't care whether the cheese was made in Parma.
They don't even know where Parma is...they could not find it even on a map.


Part of the problem is geographic trademarks which are not protected in most countries outside Europe, includind US with the only exceptions being wine and spirits. So anyone can use the name parmesan, which in the Us is considered generic.

Saturday, May 19, 2007

Recipe of the day.......enjoy your cooking

Filled Calamari with bread, cherry tomatoes and olives
Ingredients for 4 pax

10 small calamari baby squid/ or 5 squids
8 TBS of extra virgin olive oil
150 gr (5 oz.)cherry tomatoes
4 slices of bread
50 gr (1.75 oz.)parmesan cheese
Fresh parsley
1 TBS of white wine
8 green olives without bones or capers
8 black olives without bones
1 clove of garlic
red chilly or black pepper

Cut the squids tentacles and 1 or 2 squids in julienne and cook into a frying pan with garlic and fresh parsley, add 1TBS of white wine.
When the tentacles and squids are cooked try to add bread crumb, 1 egg, parmesan cheese, 10 cherry tomatoes ( without seeds and their internal water), chopped olives, salt black pepper, fresh parsley and salt.
If you like you can use the processor machine but this filling must be no too thin and you have to be able to eat all these ingredients recognize them in little pieces…it is more tasty!
Filling your squids with this mixture then pour extra virgin olive oil into a pan and when the garlic is blonde add your filled squid, with the remaining cherry tomatoes, salt and chopped parsley.
Cook on medium flame for ten minutes more adding water or wine at your pleasure.

Wednesday, May 2, 2007

Hidden treasures of Italy with Mariella & Rick Ray

During my period on the Amalfi Coast I had the wonderful opportunity to work with Hidden Treasures of Italy and meet personally the owners, Mariella & Rick Ray.
Hidden Treasures of Italy prides itself on its highly personalized and customized service, offering tailored itinerary & suggestions.
Hidden Treasure was founded in Chicago and Rome and now in Milan so in this way they can follow clients' travel plans very closely from the very beginning of their working relationship, all the way through their actual stays in Italy.
For more info please visit www.htitaly.com

Donna Jill Witty - Painting and Cooking in Tuscany & Umbria

September 27 - October 4, 2008
Our own Private Villa -7 Days and 7 Nights in the Breathtakingly Beautiful Conte Pompeo located just north of Orvieto near Allerona in Umbria. We are offering an all-inclusive program filled with travel to picturesque villages and towns - Fabulous food - Vineyards & Wine Estates - Our own private transportation - Our own Tour Guide - Cooking Lessons with chef Velia de Angelis - Daily Painting on location - and dining slow in some of the best Umbrian restaurants, where the Slow Food Movement truly originated!
WATCH THIS SPACE FOR THE POSTING OF THIS PROGRAM WITH FULL DETAILS AND PRICING - SPACE WILL BE LIMITED!
This program is being offered by Hidden Treasures of Italy: www.htitaly.com

More info about the wonderful artist Donna Jill Witty www.donnajillwitty.com

Umbrian Wines & Extravirgin Olive Oil


Umbrian wines have earned themselves a position of respect both on the national and international scene. Everyone is familiar with wines such as Sagrantino di Montefalco, Rubesco, Grechetto, Orvieto Classico.Wine has been made at Orvieto since extremely remote times. The first inhabitants on the site, the Etruscans, understood that the special makeup of the tufaceous soil that is characteristic of the district was extremely favorable to the production of wine and the excavation of cellars where it could be preserved at length.
Orvieto is famous worldwide for its wine. It is white and dry and it's called Orvieto Classico.
It is produced from grapes of the Procanico, Verdello, Malvasia, Grechetto and Drupeggio varieties.
This wine is the result of rigorous selection of the most prized grapes combined with modern technology, and it is outstanding on account of its delicate, light bouquet, and its light but mellow flavor with a pleasantly bitter after taste.Since the 1997, Umbria attained qualification as DOP (protected origin denomination) "Umbria" for its extra virgin olive oil.
Umbrian olive oil should not forget that, although olives are pressed cold, the oil produced in all these is substantially a mixture of oils combined from different kinds of species of olives such as moraiolo, frantoio, leccino, San Felice, pendolino and agocia. Cooking in Umbria is varied, meat, fish, cereals, spices and herbs are equally important and combined with an enviable equilibrium so it does not seem right to define this cooking as poor, maybe we can define our cooking essential as better description and we are proud to be far from any kind of food sophistication.This is the land of the ancient Etruscans, and studied of frescoes in the ancient tombs show that the locals eat in a manner very similar to that of their ancestors.
Our Green and Wise Region awaits Your Arrival.

Thursday, April 12, 2007

Tamao Group...always having fun




Just today while I was checking on Monterubiaglio's website, my attention has been stunned by a link to the local music Group TAMAO.


Tamao is literally the italian way to say "TIME OUT".


This is a long story and goes back to the time when the local football team was playing soccer and the coach was screaming after the end of the match just in the middle of the field


"TAMAO, TAMAO".....maybe saying "time out" was too difficult.


So Alessandro, Enrica, Francesco, Massimo & Nicola had the great idea to call their groupTAMAO.

They are a young band continuously fed from musical feelings near above all the Pink Floyd. They reproduce various pieces of mythical bands but above all they are still searching new sounds. TAMAO Band made of the instrumental sensibility their philosophy.
Now I am would like to dedicate a special menu for them.....the TAMAO Menu....please don't get me wrong it will be an italian menu...not japanaise as the sound can let you think!

Anyway I wish the best to my fellowcountry boys and girls....












Sunday, April 8, 2007

Aliza Green


"When you meet Aliza Green you can really say that you have been kissed by the fortune"
These words were said by a friend of Aliza just in front of my Champagneria and now I know very well that he was right 100%.
_________________________________________________
JOHN TAGGART/For the Daily News/ Article about Aliza Green
SHE TRAVELED the world more before the age of 20 than most people do in a lifetime, reveling not in the landscapes, sites and tourist attractions, but the food.
By the time she was in her early 20s, her travels had molded her into a young chef light-years ahead of her time. She appreciated the value of fresh mache and baby spinach, she insisted on maintaining a herb garden outside her kitchen. She could name every cut of an animal, and she could perfectly replicate a dish after tasting it just once.
Her career has spanned nearly three decades and quietly influenced dozens of restaurants in this town, charting a culinary course of legendary firsts, from attention to organic ingredients and their importance to farm-to-table products to food styling and menu design.
She is Philadelphia's culinary pioneer, Aliza Green.
__________________________________________________________
Velia's Cooking Style & Aliza Green
I knew Aliza during one of her trips on the Amalfi Coast: she came with an American Slow Food group at the Restaurant Il Ritrovo located in Montepertuso/Positano where I was giving a casual help as a pastry chef.
After lunch we had enough time to talk about our passion for cooking and I found out in Aliza an extraordinary and an eclectic personality.
So when I have organised my Us Cooking Tour I decided to use her books to teach people during cooking classes: Field Guide To Herbs and Spices (Quirk Books - January 2006)by Aliza Green and Field Guide To Meat: How To Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut (Quirk Books - March 2005)by Aliza Green.
She came back to Italy last October as she attended the Slow Food's Terra Madre summit getting in Orvieto few days earlier to visit me and the local bakery to study local baking recipes.
She gave the birth to my Champagneria Orvieto being here during the opening when I did not have time to dedicate to her and even to myself, running up and down and getting crazy for everything.
Aliza has been such patience during her "Orvietan Stay" and she brought us her latest book "Starting with ingredients" a James Beard Award-Winning Author, the quintessential recipes for the way we really cook.
The kind note on top the first page says " Velia & Gianluca auguri per un buon successo con la bella Champagneria! Keep on Cookin' Aliza Green"
Velia De Angelis and Gianluca Antoniella personally elect Aliza Green as their Champagneria's Godmother.......thank you Aliza for being such kind and helpful with us.
We are waiting your news and your new book about baking......
For more info on Aliza Green visit her website www.alizagreen.com

Thursday, April 5, 2007

The Italian Wedding Event








The Italian Wedding Event is a company brought to life with the skills, passion, and determination to assist, organize, and materialize the perfect wedding. The identity and structure of this service has been created by Ms. Federica Nascimben, a native Italian. She was born in Treviso, a pleasant town few minutes from Venice. She received her college Master's Degree from the University of Venice in Foreign Languages and Cultural Events with a specialization in Tourism and Art. She then completed her extensive PhD diploma in Organizations and Events Management with honors. Before she entered the personal Wedding Planner profession, she has been working as Event Coordinator for some of the major American companies, such as for the Warner Bros. in Milan. Federica's success in wedding planning is attributed to her intense education through the very competitive Italian education system. Her contribution to the popularity of Italian weddings in due to many additional factors : firstly she has had many experiences abroad traveling extensively throughout Europe, England, and the United States. This has lead to her knowledge in international marketing, cultures, and foreign languages. Federica speaks fluent Italian, English, Spanish, and German. Her experience as wedding planner started in the Amalfi Coast where she lived for 3 years. Then her continuation of coordinating as a wedding planner came full circle through personal consulting and employment with American and English wedding planning agencies. She found restrictions in these agencies, though, due to their limited actual knowledge of Italy, it's people, and the locations. That is the reason why she decided to form her own wedding planning business- The Italian Wedding Events! It is her goal and desire to bring true Italian culture, locations, cuisine, and all the beauty and intrigue that Italy possesses to those interested in planning a glorious event in her native country. The Italian Wedding Event boosts the ability to serve the largest area of Italy and has the most dynamic list of locations and services. Federica is also a contemporary dancer and pilates instructor, this artistic background has contributed to bring elegance and creativity to her weddings!
Contacs
Federica Nascimben (+39) 338 7365269
www.italianweddingevent.com info@italianweddingevent.com

Veal escalope in balsamic vinegar sauce with rucola and shaves of parmesan cheese

Ingredients for 4 pax

4 veal escalopes of 120 gr (4 oz.) each
150 gr (5 oz.) of flour 00
8tbs extra virgin olive oil
20 gr (1/2 oz.) of butter
4 tbs of balsamic vinegar
1 little cup of water
1 bounch of fresh rocket/rucola
shaved parmesan cheese at your pleasure
salt q.b

Clean and wash the rucola preparing a large plate with rucola and shaved parmesan cheese all around: if you like you can add on the bottom also a mixed salad and cherry tomatoes at the side. Put the oil into a large frying pan and heat for few minutes: when the oil is boiling coat meat in the flour with flour and add escalopes in the oil.
Add salt: very careful because coating meat with flour requires always lot of oil so before they are absorving too much oil add the butter, water and balsamic vinegar. The balsamic vinegar sauce is getting thiker in few minutes while the water evaporates.Put your escalope on your rucola plate and the sauce on top of it.
Add extra parmesan cheese on top at your pleasure.

Sunday, April 1, 2007

My friend Angela Pane:

During my stay in Positano I had the great opportunity to become friend of Angela Pane.
She has been the clerk of a nice local clothing store along the main street of Positano.
We were cooperating for the same owner and family: I was working on the reception of the hotel and she was working in the store down below so we shared many moments especially for lunch time for the usual break or "siesta" before go back at work.
We are keeping in touch since I have left Positano: she has been always so sweet, generous, a real openhearted person, smiling with joy.
I knew by phone that she loved to paint and last year in May, I met Angela down the beach with her own painting collection: all spitting images of Positano and Amalfi Coast.
I believe in "Follow your Dreams and something will happen"
Now her website is ready....just go and visit her wonderful world!
www.positanoart.com

Ravioli filled with Sweet Onions, smoked provola and ricotta cheese

Ingredients for 60/70 Ravioli

4 medium red sweet onions ( they must be caramelized in 5 tbs of oil, with salt and fresh parsley 150 gr (5 oz.) smoked provola cheese
750 gr (26 oz.) of ricotta cheese
50 gr (1.75 oz.) of parmesan cheese
1 egg
salt, nutmeg and fresh basil and parsley ( using your own taste to decide the right amount)
(put all these ingredients into a cutter or robot machine)

Fresh eggs pasta dough

Ingredients for 4/6 pax
8 whole eggs
1 kg (2.2 pounds) plain Flour 00

Mound flour on surface adding in the middle the eggs.
Work the eggs with a fork adding slowly slowly the flour around them.
With fingertips gradually work the flour and eggs to a form dough adding more flour if sticky.

Scrape dough from work surface and form into ball: on floured surface, knead dough until will be elastic and smooth.

I always used a traditional rolling pin to roll pasta dough by hands but if you can use also a machine rool.
A pasta machine gradually kneads the dough as it is rolled but you will obtain a flat pasta this is the reason why I prefer my beloved rolling pin.

Anyway divide dough in 4 or 5 pieces and sprinkle surface with flour to prevent they stick each other. Fold strip into third or quarters to form square: feed through the machine again.
Repeat folding and rolling seven to ten times until dought is smooth.

Feed dought through machine again and continue rolling, tightening rollers one notch at a time, and ending with narrowest setting. Dust with flour if dough becomes sticky.
Repeat the same with the remaining pieces. When the pasta dough has been rolled out as thinly as possible leave the pasta to dry on a work surface helped by semolino flour before cutting into the desired shapes.

You can use the same pasta for making ravioli but you cannot dry the pasta otherwise when it acquires a leathery look it's not possible anymore to close the ravioli.

Saturday, March 10, 2007

Paccheri di Gragnano with White Ragu and Dried Tomatoes

Ingredients for 4 pax

500 gr (17.5 oz.) of Paccheri/hard wheat pasta by Gerardo Di Nola
1 medium size onion, 1 carot, 1 celery
300 gr (10.5 oz) of minced meat/pork or veal
6 tbs of extra virgin olive oil
25 to 30 gr (9-10 oz.) of dried tomatoes
salt q.b
fresh parsley and parmesan cheese

Put the oil into a pan with chopped onion, carot and celery.
Cook for 4/5 minutes at medium flame and when the onion is caramelized and well cooked add minced meat and dried tomatoes finally chopped.
Cook for 15/20 minutes adding salt and a splash of white wine.
Apart prepare a large pan of boiling water always with salt and cook the Paccheri in 10/12 minutes. Drain the pasta and pour it into the pan with ragù mixing on the range at medium flame with parmesan cheese and fresh parsley

Sunday, March 4, 2007

February 27 and 28 at Champagneria Orvieto

“Red at night in the plate and on the painting” – Creative Chromatism…sensations and incitements.

The first color will be red. Red like passion, like heart- February is the month of love, we cannot forget it. Red like sensuality, but red also like blood, strength and vitality.

Then month after month, it will be the time of yellow, blue, green, …

Colors to see and eat to exalt the sensorial experience of sight and taste buds in a stimulating contamination of arts: cooking and painting. The idea of this fertile “corruption” is the result of the happy fellowship between us and the Sweden now adopted Orvietan painter Marion Forssell.

The intuition has been translated in one of the surprises that our Champagnaria will offer to the affectionate clients in February.

It is called “Creative Chromatism…sensations and incitements. February, red color in the plate and on the painting, in the glass and in the history”.

The idea is to evoke the sensations connected to a color, each one through its own art and fantasy.

So free run to the imagination. Passionate vital brushworks of Marion that for the occasion, will renovate rigorously in red the paintings that have been always framed the Champagneria. Traditional “ cichetti” of Velia whose creativity will go wild in a visionary delirium of red pepper, red turnip, tomatoes, Trevigian radicchio and…the more you have the more you add it.

A minstrel that comes from the past to remind us of the poetry hidden in certain dishes, then the ballerina with red shoes that dances among red silk curtains, and finally the couple that shows the greatest expression of passion with the tango….for many represented by the red color.

It will not end here….another thousand surprises will go along during the night. We are waiting for you on February 27 and 28.

Wednesday, February 14, 2007

27 e 28 Febbraio Alla Champagneria Orvieto "Rosso di sera sul piatto e sulla tela" Cromatismi Creativi..sensazioni e stimoli"

Il primo sarà il colore rosso. Rosso come passione, come cuore- febbraio è il mese dell’amore, come dimenticarlo? rosso come sensualità, ma rosso anche come sangue, forza e vitalità.
Poi mese per mese, sarà la volta anche del giallo, del blu, del verde...
Colori da vedere e da mangiare per esaltare l’esperienza sensoriale di vista e papille gustative in una stimolante contaminazione di arti: quella della cucina e della pittura. L’idea di questa feconda “corruzione” è frutto del felice sodalizio tra noi e la pittrice svedese , ma orvietana ormai di adozione Marion Forssell.
L'intuizione si è così tradotta in una delle sorprese che il nostro locale offrirà ai propri affezionati nel mese di febbraio.
Si chiama "Cromatismi creativi...sensazioni e stimoli. Febbraio colore rosso sul piatto e sulla tela, nel bicchiere e nella storia".
L'idea è quella di evocare le sensazioni legate ad un colore ognuno attraverso la propria arte e la propria fantasia
E allora via libera all’ immaginazione. Quelle delle pennellate appassionate e vitali di Marion che per l'occasione, rinnoverà in veste rigorosamente rossa le tele che incorniciano da sempre la champagneria e quella dei tradizionali "cicchetti" di Velia la cui creatività andrà a briglie sciolte in un delirio visionario di peperoncini, rape rosse, pomodori, radicchio trevigiano e...chi ne ha più ne metta.
Un giullare che arriva dal passato per ricordarci la poesia nascosta in certe pietanze, la ballerina dalle scarpette rosse che danza tra tende di seta rossa fino ad arrivare alla coppia che dal tango trae la massima espressione di passione.....da tanti rappresentata appunto dal colore rosso.
Non finirà qui...mille altre sorprese accompagneranno la serata per questo Vi aspettiamo il 27 e 28 Febbraio prossimo.

Sunday, January 28, 2007

Conte Pompeo Farmhouse


We had the pleasure to meet Marina and Claude at the Champagneria Orvieto last October.

Marina & Claude are the owners of a gorgeous place CONTE POMPEO suspended between earth and heaven, a wonderful Farmhouse located at the top hill of Allerona Scalo.

Gianluca and I have been there last week because Marina and Claude invited us to join them for lunch...oh my God...this place looks superb to organize cooking classes or events as wedding and meetings but it's also a perfect site to relax.
You can easily reach them by car and when you have time please go to visit their website www.contepompeo.it





Thursday, January 25, 2007

Healthy Living Tours with Suzanne and David Monroe


A cooking school and travel experience that will change yourperspective on what it means to eat and live healthy. Experience the Italian way of life and you will be forever changed.
Healthy Living Tours incorporates all the beauty of Velia's Cooking Style with an emphasis on organic, sustainable farming, healthy foods,walking tours, and the relaxation and ease of the Italian lifestyle.


Cook with Velia as she teaches you simple, healthy Italian dishes made with fresh, local ingredients. Her incredible meals will make you sing!
Tour the fresh open air markets and choose locally grown produce for your evening's meal.
Take culinary excursions to an olive oil mill, an organic winery and a local, sustainable farm where you will taste organically raisedmeats and artisanal cheeses.
Be guided on walking tours of Orvieto and the countryside outside your villa.
Dine slow in some of the best Umbrian restaurants– where the Slow Food Movement truly originated.
Be pampered in an Italian spa...Take a coffee and tea class in a local cafe-Simply wander the winding cobblestone streets and learn how the Italians have a knack for enjoying life.
Your tour guides, David and Suzanne Monroe, will delight you withtheir love for Italian life and culture. While at home in the US,Suzanne is a Holistic Health & Nutrition Counselor.
She looks to theMediterranean diet as a great example of healthy eating.
Her specialty is helping busy people maintain healthy lifestyles whilethey pursue their life's passion. She inspires her clients to gentlyelevate their food choices to nourish the body and increase theirenergy.
David shares his love for Italy through his Italian café, the JavaHouse, located in historic Cedarburg, WI.
After living in Italy, he was inspired to bring the experience of the Italian café to the UnitedStates. He roasts organic, micro-roasted coffees and each cup iscrafted with perfection in mind.
When they are not leading a Healthy Living Tour, the couple resides intheir own rendition of an Italian home in Wisconsin

Photographic Tours with Julie Diebolt Price

Julie Diebolt Price, president of JDP Photography, is an award-winning photographer, educator, community leader, and passionate traveler. Her company's tagline, "More than just a shot in the darkSM", gives you insight to her philosophy.
Everything she does is unique. From her corporate and family digital photographs to her annual photographic journeys around the world, Julie has a flair for excellence. Her corporate work with such clients as the Tustin Chamber of Commerce, Working Wardrobes, Roland DGA Corporation, and BDS Marketing has received rave reviews. Families also continue to utilize her as their official photographer throughout the years.
An avid photographer since childhood, Julie is a favorite guest speaker, educator, and mentor for a variety of audiences, which include the Western States annual conference of Professional Photographers of California, Bowers Museum, Orange Coast College, Women Photographers of California, and the Orange County Fair.
Her personal style, corporate background, cutting-edge photographic techniques, up-to-date knowledge of the industry and technology, exceptional customer service, high quality photos, and keen ability to capture a story and have fun in the process, have led to numerous industry awards over the past ten years from National Geographic Traveler Magazine, Professional Photographers of California and Orange County, the Photographer’s Forum magazine, and the Orange County Fair, among others.
She holds a Bachelors Degree in Business Administration and has completed extensive course work in photography. Add in her more than 30 successful years in the corporate sector and successful leadership roles in a variety of professional photography associations and community based organizations, and you get a better picture of what Julie is all about.
Julie resides in Southern California with her husband, Gordon.
Many of the pictures in this blog are edited and produced by JDP Photography
( Photos Courtesy of JDP Photography)

Artisans Basket Makers

My world of cooking has been always very close to the artisans world.
My nonna Marsilia still preparing the wickers for her baskets to sell to the open market during feast and town festival.
I love to use her basket as a furniture complement: for me they are so precious but I use it also for pour my favourite dried flowers as lavander or just to keep the daily grocery shopping as tomatoes. mushrooms and more.


The Willow tree produces the raw material for these baskets: the wicker.
It's a specie of tree that lives only in wet grounds, specially near rivers or creeks. Different branches of the tree are used for different parts of the basket. Stronger branches are used to build the stronger parts also, of the grape -gathering basket.Usually, the wickers are cutted in January, but if the artisan wants to peel the wickers, they must be cutted in April. The peeled wickers is a new technique used in grape-gathering basket with only a decorative function. Traditionally the basket were build with unpeeled wickers.

The Perfect Ingredients

Glenn & Karen Marcus, owners of Marcus Travel, were planning a Group Tour to run a cooking class with Velia. They canceled the tour as not enough people signed but Velia invited them to join her family offering her house in Monterubiaglio, located just outside of Orvieto.

Velia shown to Glenn how to make biscuits and fresh pasta and at the end they got ready for dinner.

Velia's boyfriend, Gianluca, who has just opened up a Champagne Bar in Orvieto, arrived right in time for dinner.

Karen is a wonderful painter, a great photographer and a superb writer and Glenn is the master in commander of everything....they loved Champagne and good food!!!!
Outside there were fireworks for the village's feast ...so let's toast wishing each other lot of fortune and success!
Here the perfect ingredients for cooking, drinking and having fun!!!

www.theperfectingredients.com

www.marcustravel.com

Gourmet Getaway & Marlene Iaciofano


Traveling to New York I had the pleasure to meet personally Marlene Iaciofano president and owner of GOURMET GETAWAY. We have been in contact for years and during my Cooking Tour in New York we decided to meeting each other in Manhattam to share a coffee and many projects about our business!

You can visit her website www.gourmetgetaways.biz
and she can arrange the best Cooking Vacations all over the world....always having fun!

Wednesday, January 24, 2007

Beyond Food & Wine


Umbria is a small rural region which is still unspoiled and peaceful where the cuisine is based on family traditions with their simple dishes made with natural and genuine ingredients.
Local agriculture produces fresh fruits and vegetables. high quality of olive oil, pork products and tender beefsteaks, whilst the rivers furnish carps, trout, pike, tench, mullet and perch, andthe woods mushrooms of prize quality.
Black truffles from Norcia, lentils and cheese come from Valnerina and white truffles from the upper Tevere valley and Eugubino Gualdese.
Hunting the precious black or white truffle is a secret jealously kept by its masters and it's hard to find a friend in Norcia or in the nearby area who will take you along for the hunt because locations are a secret handed down by one generation to another in the local families.

In the range of first courses the most famous local fresh pasta are the Umbrichelli, home -made spaghetti dressed with browned onions, oil, garlic, tomatoes and chilly (Arrabbiata Sauce) or with local sausage and mushrooms (Norcino Sauce) or sauteed with Black truffle ragout.

Maybe the most famous and well know is the Pork Butchery "Norcino" that has the speciality to treat the hog meat.
He produces the best salami and ham boast with exceptional flavours and the famous mazzafegati which are sausages made from hog liver, orange peel, pine nuts, salt and pepper.
Their quality is due to the fact that pigs live on hills and plateau more than 1600 mt above the sea level where the natural environment and weather conditions are ideal for farming.
The results is a wide range of high quality products as ham capocollo, loin, sausages, mazzafegato, salami, bacon, coppa and many other products thank to the experience and creativity of the umbrian farmers.
The most important area for this type of production are the Nera Valley and the area around Orvieto.


Umbrian wines have earned themselves a position of respect both on the national and international scene. Everyone is familiar with wines such as Sagrantino di Montefalco, Rubesco, Grechetto, Orvieto Classico,

Wine has been made at Orvieto since extremely remote times. The first inhabitants on the site, the Etruscans, understood that the special makeup of the tufaceous soil that is characteristic of the district was extremely favorable to the production of wine and the excavation of cellars where it could be preserved at length

Orvieto is famous worldwide for its wine. It is white and dry and it's called Orvieto Classico.
It is produced from grapes of the Procanico, Verdello, Malvasia, Grechetto and Drupeggio varieties. This wine is the result of rigorous selection of the most prized grapes combined with modern technology, and it is outstanding on account of its delicate, light bouquet, and its light but mellow flavor with a pleasantly bitter after taste.

Since the 1997, Umbria attained qualification as DOP (protected origin denomination) "Umbria" for its extra virgin olive oil.
Umbrian olive oil should not forget that, although olives are pressed cold, the oil produced in all these is substantially a mixture of oils combined from different kinds of species of olives such as moraiolo, frantoio, leccino, San Felice, pendolino and agocia.

Cooking in Umbria is varied, meat, fish, cereals, spices and herbs are equally important and combined with an enviable equilibrium so it does not seem right to define this cooking as poor, maybe we can define our cooking essential as better description and we are proud to be far from any kind of food sophistication.
This is the land of the ancient Etruscans, and studied of frescoes in the ancient tombs show that the locals eat in a manner very similar to that of their ancestors.
Our green and wise region awaits your arrival.

Monterubiaglio

In the heart of Italy, in Umbria, along the Sun's highway, between Orvieto and Florence, lays down the side of a beautiful hill, 385mt.on the sea level, Monterubiaglio, one of the rural districts of Castelviscardo, in the province of Terni.

Even if the area has been already populated by Etruscans and Romans many centuries before Christ, the first human settlement of Monterubiaglio goes back to the medioeval period, in the XIII century.

The village has been extended around an ancient donjon made by a community of benedictine friars and then became the mighty mass of a castle used as a private residence by Monaldeschi Della Cervara, noble families from Orvieto, at the same time when Ranieri della Greca family enfeoffed the city and the territory of Orvieto. In fact Ippolito della Greca, son of Orvieto's Lord, got married Antonia della Cervara, daughter of Monterubiaglio's Lord.



From that union was born Nicoletta that, when she was of age, got married a member of Monaldeschi's family that governed the feud for the next two centuries.

Some troops from Monterubiaglio took part of Lepanto's battle against turkish fleet on 1571.
Finally, on 1860 Monterubiaglio was included in the new italian kingdom united by the constitutional monarchy of Savoia.

TRADITION:
On 5th january the Good Old Women (la Vecchierella), escorted by a group of local singers, offers children, sick patients and old people as a
gift sweets and pastries .
During August "Alla ricerca del piatto perduto". Wine and Food Festival where locals are preparing food according to the old and traditional recipes of the Village.Dinner in the mainsquare with wine and food tasting fully immersed into the typical and characteristic italian country music.

MONUMENTS
The Church has been completely restaured thanks to the
architects Domenico and Carlo Fontana's plan on 1716. Unfortunately, during the second warld war was heavily bombed and then it had to be built back.
The Castle is a good exemple of a latemedioeval architecture. It has a quadrangular plan with four towers without battlement.

The territory of Castelviscardo consists of five rural districts:
Pianolungo, Le Prese, Monterubiaglio and Viceno.
REGION:Umbria Inhabitants: 3.046 (M.:1.448; F.:1.598) Housing
units: 1.533
PROVINCE:Terni Density (per sqare km): 116
Population name: Castellesi (from Castelviscardo)
ZONE: Central Italy Number of families :1.183
Monterubiagliesi (from Monterubiaglio) PHONE PREFIX: (+39) 0763

Le Peppette's Family


My love for cooking dates back to my great great great grand father Giuseppe Chiasso, born in the 1849.
All children called him Peppetto for his small height and my aunts and oncles were famous in our village for the wonderful dishes they would prepare.

In 1982 a book was published about my village " Monterubiaglio" and reports also Peppetto and some good stories about him.

Peppetto was seated by a tree directing the woman as they were preparing a meal for workers returning from the countryside.
He always invited everyone to join him for a meal and my grandparents remember that at the end of the day nearly 30 people were eating in the courtyard.

So i would like to introduce the story of Le Peppette all children that descends from Nonno Peppetto.
In the italian tradition families live together until children get married.
So I grew up with my parents and brothers ans sisters, grandparents and their sisters and brothers that had not married.
We were a large family living under the same roof so cooking for everyone was very important. I was always reminded of Peppetto and his love for cooking.

One of my fondest memories is receiving a gift from the brothers and sisters of my grandfather Luigi, my aunts Nena, Olga,and my oncles Efrito and Augusto when I was five years old. They gave me a beautiful Barbie doll but after ten minutes I was asking for my pan and ingredients for cooking tomato sauce.

So for my grandparents, cooking was their primary concern especially for their generation that survived the experience of the Second World War.

Adventures with Velia – The Chronicles of the Wooden Chair by Anne Bacigalupo Driscoll











































June 22, 2006

We arrive at Burlington, Vermont International Airport and meet Giorgio and Teresa. Giorgio has made arrangements for Dan to park our car in a gated lot near the airport where it will be safe during our absence. We all stop for a drink before our flight, to celebrate our trip to Italy. Andiamo!!




June 23, 2006

When we arrive in Roma, I’m relieved that Rosa and Gregorio got to the car rental before us. It took forever to get the van, which was too small!!….only 7 passengers. We are 6 passengers but we have a mountain of luggage. Giorgio begged the company to take out a seat so all our luggage would fit. Eventually his winning ways worked and a seat was removed. We load up and head out of the airport. The directions are confusing as we try to figure out where to go. We get lost once, but eventually we find our way.

Giorgio had a mobile phone and we called Velia from the airport and later on the highway. It is so good to hear her voice. We can hardly contain our excitement at finally being together again. She met us at the Orvieto exit at a restaurant named “Food Village”! We all pour out of the van, introducing ourselves to her. My husband Dan and I haven’t seen Velia in two years. When I finally get around the van and she sees me, we hug and squeeze each other. I ask Velia where her car is (so we can follow her) and she tells me that she doesn’t drive. So, now we squeeze Velia into the van. That poor Fiat was stuffed!
Off we go to bring Rosa and Gregorio to Podere San Antonio. What an incredible Bed and Breakfast with a view that must be experienced. It sits on top of a mountain surrounded by vineyards. The hot Italian sun is beating down on us, but we don’t care. Finally we are here!
We have a glass of wine with Stefano and his mother Assunta, the owners of Podere San Antonio. They don’t speak English but we are all family by the time we leave.

At Velia’s we meet her Nonna who is 81 years old and her Zio Giuseppe, who brings us his wine to drink. Keep in mind, we haven’t had sleep for 20 hours. We relax for a little while and then Velia begins dinner preparation by showing us how to make little cakes. She has Rosa do the work. She begins by putting a block of butter on the wooden cutting board. Then she starts adding flour, lemon zest, sugar, vanilla bean, and a yeast cake as Rosa kneads the dough. It smells so good. Rosa keeps kneading as Velia adds a little of this and a little of that.

After the cakes are prepared, Velia puts a lot of olive oil in a pan, slices some garlic, and puts sliced porcini mushrooms in, which she tells us grew by her house. Her family freezes them and uses them throughout the year. She teaches us to never use a knife to cut basil because it will turn black. “You tear the leaves and they remain vibrant green.” She pours the sauce over the pasta and just before serving it, she adds dry ricotta to the pasta. The final touch is freshly grated parmeggiano.
Gianluca, Velia’s boyfriend, sets the table for us. We have beautiful glasses for wine and water. We begin with cantaloupe, that is so orange and fresh, served with thinly sliced proscuitto. Next Velia serves the pasta. It is so tasty and delicious…it just melts in your mouth. For dessert, we have the little cakes that Rosa made with Velia. Some are filled with Nutella and others with raspberry jam that Nonna made. When Velia made the cakes she cut round discs from the rolled dough, put a dollop of filling in the middle, and then folded up the dough making a little shape like a bishop’s hat. We finish the meal with grappa and 70% chocolate.

Before dinner, Nonna is watering the flowers. She goes into a little room to fill the cans. I follow her in and see what looks like a large press of some kind in a tub. I ask her about it, “Vino?” She tells me in Italian what happens first (“primo”) and shows me an apparatus with rollers. Then she tells me about the press. I’m happy I understand some of the words she speaks. At last, we are all exhausted’ and drop into bed for a welcomed night’s sleep.


June 24, 2006

I wake up around 4:00 am to the sound of a rooster crowing outside our window. Oh please! Let me sleep! During the afternoon I discover there are chickens and roosters in a little tin shack. There’s an olive tree beside the shack and two kittens play with the branches that hang low to the ground.

After breakfast we go to Orvieto and see the beautiful duomo. The outside is covered in colorful mosaics including gold pieces that shine in the sun.

We walk around with Velia who advises us not to buy ceramics because she knows the best place. We found a shop with tapestry runners and kitchen towels, pot holders etc. Rosa and I bought a runner for ourselves and one for our sister Elena.
For lunch, Velia took us to a restaurant we never would have found. We shared some appetizers and entrees. (It was so hot, but we asked for an outside table anyway). Velia suggests Baffo: sautéed proscuitto with raisins, balsamic vinegar and sage. We also try anchovies sautéed in fresh tomatoes, onions and olive oil. Then we try pasta in a pesto cream sauce with yellow pepper sauce on top. The cooked peppers were placed in a blender and pureed. Gregorio loved the pepper sauce!!

In the afternoon, we swam in the pool at Rosa’s. Stefano put the stairs in the side and I was able to get in and out. The MS damage in my legs and feet is too much for climbing. As we were enjoying the hot sun and the cool water, Giorgio said to Stefano, “Vino”. He jumped up and brought both red and chilled white wine. Even though he doesn’t speak English and we don’t speak Italian, you could feel a close relationship developing.

That night Velia created the same sauce with yellow peppers. First she sautéed peppers, onions, and garlic in olive oil. She added a few sausage links and let it cook. Next she took out the sausage and put the rest in the blender with fresh basil. Meanwhile, Rosa cut up romaine lettuce and onion. She spread it out in a dish. Velia sautéed turkey scaloppini, dusted with a little flour, in olive oil. For a final touch she added balsamic vinegar to the pan. This was placed on top of the lettuce.

We decided to eat outside. Gianluca was in charge and set the table. Zio Guiseppe brought us a big bottle of red wine that tasted like a Beaujolais. I noted that it was not as sweet as last night’s wine. When we sat down, Velia brought out bread that looked like a tortilla. It was cut in triangles. We put a sausage on the bread and poured the pepper sauce on top. As the sun was setting, a cooling breeze began to flow. We ate, talked and laughed. Velia told us about how she net Gianluca at a discothèque. The moment she saw him her “heart fluttered”. Nonna came downstairs. She brought Teresa and me into a little shop where she showed us her wicker work. As she talked, I understood her telling us, “Tomorrow, I work up in the village.” She showed us the “nera” dark wicker and the “bianco” or bleached wicker.

June 25, 2006

On Sunday we go to Orvieto but many shops are closed. We buy some ceramics and stop at a bar for a drink. It is so hot that Dan and I decide to have a Peroni. Dan remembers his days in Naples when he was in the Navy and the sailors drank Peroni beer. Back at home in Monterubiaglio we prepare for our visit to the Falesco Winery and the wine tasting event. When we arrive, we get a personal tour of the building. Daniele Montanelli the Export Manager, speaks extensively about each part. Velia translates for us. In the tech part of the plant, we go into a small room that has computers monitoring each wine container. Dan points out IBM on the computers. Velia tells Daniele that Dan works there and you would think he was an executive or something!!
When we finish the tour there is time before the wine tasting, so we follow Gianluca and Velia to the local village. We walk up to the bar where all the locals are outside visiting. There are old men and old women sitting, but not together! Gregorio found a phone booth and called home to make sure WBZ TV was still intact without him. Up on top of the town center, at the bar, two men move so we can all sit together. Velia orders little bites for us to eat. I have a light and refreshing Proseco to drink.

Back at the winery, people have arrived. We are seated near to the main table. Gianluca is our sommelier. He explains each bottle of wine to us. We start with the less expensive white wines and go to the more expensive reds. At one point, Gianluca smells the wine of a newly opened bottle that was just poured. He orders us to not drink it. He calls over Daniele and announces, “Cork!” This means the taste of the cork has gotten into the wine and it is not fit to drink. You could have fooled us because we thought it tasted fine!! Daniele took away the bottle, we emptied our glasses into the container in the middle of the table, and a new bottle was presented.

First Course - 3 Little pizzas: a.) fresh cherry tomatoes that are so sweet; b.) white with olive oil and rosemary; c.) plain fresh tomato sauce. I like the wine served with this course the best of the whites: Poggio Dei Gelsi

Second Course: We had prosciutto, salami sliced thin, cheeses, and grilled eggplant. The eggplant was delicious and I went back for seconds. I didn’t like the white wine as much with this course: Ferentano.

Third Course: Pergatelle (tubular spaghetti) in tomato sauce is served….excellent! We also have grilled zucchini, stuffed zucchini blossoms and frittata. We have another white wine I like better. We’ve started the reds now, too. At this point we’re feeling great and the evening air was fabulous.

For dessert we had tarts with jam and a tasty after dinner wine. Cigars are passed around and Velia is really getting funny. Gianluca tests me on my Italian. He asks me how to say one friend (una amica) and three friends (tre amici) I passed!! Dan says my Italian gets better the more wine I drink!


June 26, 2006

You must remember back to the beginning of my journal when we had the dilemma at the airport with the van. A seat was taken out so we could fit all our luggage in the van. Now we face another dilemma when, each day, we go visiting with Velia. We need a seat for her. So, Giorgio asks her if her Nonna has a chair we could put in the back of the van. It turns out that Nonna cut the legs on a wooden chair because she is short and when she makes the baskets, she is more comfortable with the legs cut. We take the “Wooden Chair” and thus begin the chronicles of the wooden chair. Rosa, Teresa and Velia take turns sitting in the wooden chair. It is not very comfortable on long rides and poor Rosa suffered the day we went to Assisi. But I digress…

The next morning Nonna shows Teresa and me how she makes the baskets. Her nimble fingers seem to fly. She uses the base she made the first day we were in Monterubiaglio and quickly builds the sides. Dan is amazed at how effortlessly she makes the handle.

We return to Orvieto, buy a few things and then take a tour of the underground caves. It is refreshingly cool down there. We learn there are 1800 caves that have been discovered and probably 2000 in total. The last part of the second cave is steep and narrow going up. Velia is claustrophobic and not sure if she can do the climb. I tell her I will go back with her because I’m not sure it I can do the climb. Velia wants to be brave and tells me I can do it and that it is much better after the first rough part. Off we go, andiamo!

On the way to Rosa’s villa we stop at a co-op to buy food for lunch and dinner. At the villa we make a feast of cherry tomatoes, cheese, olives, bread, wild boar, cherries and grapes. Then we spend the afternoon swimming and tanning in the hot Umbrian sun.
At 5:00 pm Stefano starts the fire for the pizza. It will take a couple of hours for the oven to come up to temperature. Assunta opens a window facing the pool so the men can watch Italy vs. Australia in the soccer tournament. Italy wins!! We all cheer together and are happy for Stefano who was glued to the TV. Assunta calls for me to watch her make the bread dough. The first batch is done by the time I get there, so I help with the second one. She makes a well in the middle of the dough, while on the stove she heats milk, water, olive oil and yeast. She pours the liquid into the well and works the dough. She tells me in Italian to add more flour. I dump some flour onto the board but the dough is still wet, so she says, “Tutti” (all). So, I add almost the whole bag which turns out to be too much and the dough gets hard. Now Assunta adds more milk and olive oil to the dough and she kneads and kneads. Giorgio goes to get Velia around 6:30 because she and Assunta are going to make the pizza together.
When Velia arrives she spreads the dough lovingly in the pan. She massages it and says it is like touching a woman. She makes anchovy and olive pizza, sausage and truffle pizza, and white pizza with fresh rosemary. Finally she pops them into the brick oven which has reached the perfect temperature.
Gianluca arrives just as we sit down to eat. There is great rejoicing that he is with us. At this point it is at least 9:00 pm!! For dessert, Velia has made a big tray of Tiramisu that was so delicious. Complimenti!! Assunta has brought out white and red wines that we quickly consume. We are exhausted when we finally say Buona Notte.

I must tell about what happened just before we sat down to eat. Stefano let Giorgio drive the bulldozer, which he was thrilled to do. While we watched him and took pictures, Rosa discovered fig and almond trees at the edge of two rows of grape vines. Dan has me ask Stefano how old the vines are, “Quanto anno?”. He replies, “Tre anno” (3 years) for the ones we’re standing by and points out in the field to ones that are 30 years old.

June 26, 2006

We head out to Deruta on a mission to buy ceramics. We stop at two places that weren’t that good but I did buy a square and a rectangle tile that are handpainted. I want Daniele to make them into trivets. Then Rosa and Teresa hit “the motherload”! They find the perfect shop. The owner takes us on a tour of the factory where we see the workers hand painting the designs on the clay. We all buy some ceramic pieces that we have shipped together to Giorgio’s place of work. Sharing the cost of shipping saves money for us all.
We eventually get to Assisi. It is very hot and we park at one end of town. We walk up the street and stop at a little café for a gelato and a drink. Velia brought the rest of the leftover pizza and we enjoy each bite. Then we continue walking toward a church. Velia tells us that there are many churches in Assisi. They won’t let Rosa in the church called Santa Clara because she has too much skin showing. So, she buys a large scarf, big enough to be a wrap. The guard at the door gives her a smaller scarf for on top. She now looks like a gypsy!! The church is cool and we walk around looking at the beautiful stained glass windows, frescoes, marble etc. We see Santa Clara’s tomb where her body is on display. Velia explains that they put a mask over her face so we don’t see the bones. Then we return to the car and drive to the main duomo.

Inside the San Francesco duomo we follow Velia around as she explains the clothing of St. Francis that is on display. His friends’ artifacts are there, too. We see his tomb down below the main floor. There are many wings of the duomo. We start downstairs in one, then walk to a higher level for the main church. We see the damage from the recent earthquake. . .walls that had beautiful frescoes are now plain.
We stop and pray for a few minutes which is very emotional for me. We light a candle and Daniele tells me he is very happy that we came to Assisi. He says his mother wanted to go to Assisi and would be pleased to know that Dan made the trip. The view from the church is spectacular. It sits high on top of the hillside overlooking the valley. The town itself, like so many Umbrian and Tuscan towns, is feudal. They were all built high for protection from invaders.

On the way home, we decide to go to Spoleto for dinner. After parking the car, we go up and up and finally find a restaurant. Even though it is still very hot, we choose to sit outside under the canopy. We are the only ones there because, by Italian standards, 7:30 pm is early. The restaurant turns out to be an excellent choice.

The waiter begins by giving everyone a glass of Proseco, complimenti. It reminds me of when Velia sent Dan and me to “Ritrovo” for dinner in Positano. We also were presented with sparkling glasses of Proseco as we were seated. I start with a carpaccio of wild boar, arugula and little bufala mozzarella – outstanding! Velia orders a dish that has a sort of pate and terrine thing sitting on top of a lemon sauce. She insisted we try some and it was very tasty.

For dinner, Dan and I had pasta with a ragu of tomato and rabbit. We are all pleased with out choices. Even though our bellies are full, we can’t refuse dessert. I had grapefruit sorbet with fresh fruit on top. Delicioso!
We head back to Monterubiaglio very late at night. During our drive, Velia keeps us laughing to the point of tears, as she tells one story after another. She talks about the winter time when it is cold and she wears many layers of clothing to bed. One night Gianluca looked at her and said, “I’m sleeping with Befana.” Befana is the ugly old lady who brings gifts to children on Christmas Eve. She continues, saying it is like unwrapping a gift and by the time he gets all her clothes off, he falls asleep! We roared with laughter (probably because all the women in the van could relate to wearing socks, sweaters etc to bed at home). But Rosa is not laughing because she is sitting on the “wooden chair” which is hurting her butt after more than an hour from Spoleto to Orvieto.

Velia had just finished making fun of the carabinieri. “They are so funny! They can’t speak English and they can’t speak Italian.” Wouldn’t you know it, just as we were about to turn for Rosa’s place, two carabinieri pull us over. Giorgio is driving and wants to be respectful, so he lowers the window and says, “Buongiorno!” (good morning) It’s midnight and Velia doesn’t want them to think he’s drunk, so she quickly says, “Buona Sera!” The cop asks for Giorgio’s license and the car registration to the car. Dan is sitting beside Giorgio with a huge map of Umbria on his lap. He quickly starts balling it up as he tries to get to the glove compartment. But the map is so big it takes a while before he gets the registration. We were all nervous and a little drunk and it didn’t help when Velia said to the cop that he might want to see the “wooden chair”. Rosa panicked and told Velia to be quiet. Teresa and I were having a hard time trying not to laugh. Finally Giorgio handed him his license and the registration. He looked at the papers, looked confused, shook his head, and gave them back to Giorgio. We turn around and head up the hill to Podere San Antonio laughing the whole way.

June 28, 2006

In the middle of Monterubiaglio there is an old building that is home to an olive oil factory. Velia’s friend, the owner, is waiting for us to experience an “oil tasting”. We go inside and see a long table where we have a seat. There are bottles of both red and white wine ready to be opened. There are two paper bags with fresh loaves of bread waiting to be cut and toasted. He presents the toasted bread and instructs us to pour a little of the golden oil across the top of the bread and then sprinkle with salt. He opens the vino and the feast begins! His little son, Leonardo, is there and enjoys his own bread with olive oil. Following the tasting, we purchase bottles and cans to bring home with us. He gives us a tour of the factory, explains the process and Velia translates for us. The olives won’t be ready until October or November so the factory is quiet now.

Our next stop is the clay factory where they are making a tile for Velia’s Cooking School. We go in and see half naked men working the clay. It is around mezzogiorno (noon) and already extremely hot outside. But that is nothing compared to the unbearable heat inside the factory. Velia tells us the men are not Italian, no Italians would do this work, she says. They are Polish, Russian, Eastern Europeans who earn 1,000 Euros per month. They send money home to their families. From there we go to a little town and have gelato at a shop that Velia went to all the time when she was a little girl. In this town there is a large castle that is a private home. We can’t go inside, but we walk around outside and take some pictures.

Then we go to the “dying town”. This place was incredible. First we drove through the new town, which was lower on the mountain. The old town is perched on a sort of precipice. The ground down the sides looks like the Grand Canyon with its weathered layers of rock. A large earthquake destroyed the outer edges of the town and the homes fell hundreds of feet to the valley below. You can’t drive to the dying town, you must park below and walk up a suspended walkway to get into the town. It is extremely hot but I want to make it to the top. So I start walking and stop when my feet can’t stand it anymore and I rest for a moment on my little seat. Eventually we all make it to the top. The ancient buildings are empty except for a few that house the 20 people who live there. The others tour a Bed and Breakfast and then we go on exploring. All of the stone buildings are extremely old and castle like. As we walk, we see gorgeous flowers blooming making this dead town alive.




We find a little ristorante with an open fireplace. The owner, a young woman, grills bread, vegetables, and sausages for us for lunch. Some of us have sweet tomatoes with olive oil and fresh basil; so simple but so tasty on a hot summer’s day. When we finish, she gives us a tour of the wine cellar which like going to a dungeon. My legs have had it so I don’t go all the way down. From where we stand we can see some of the wine barrels and a leg of proscuitto hanging, ready to be sliced.

Dan and I walk around a little more and then head back to the portal at the entrance to the town where it is cool and shady. The others walk deeper into the town.








We get back to Velia’s at 5:30, pick up food for the evening and I stay to help Velia prepare dinner. The rest go to the pool at Rosa’s to cool off. I take a little nap and then I pull a chair near to Velia’s workspace. She has peeled and cut eggplant, dusted a few pieces in flour and started to fry them. I jump in and flour the eggplant so she can focus on the frying. Velia layers the eggplant with smoked provolone and fresh tomatoes that are seeded, cut in small pieces and tossed with olive oil and herbs. She tears fresh basil to spread across the pan and grates parmesan cheese – that’s it!

Next she begins work on the frittata made with fried zucchini and covered with eggs, milk and salt. Gianluca brings her zucchini flowers which I help prepare to be fried. I take out the pistol from each blossom. Gianluca and Velia’s friend dip them in a batter made with eggs, milk, and flour. Then they fry them to golden perfection. While this is happening, Velia makes the pepper sauce that Gregorio loves.

The rest of our gang arrives at 9:00 pm. Velia has just made the dough for the ravioli but hasn’t put it through the pasta machine yet. Daniele steadies the machine as she works the dough. The filling is ricotta and a little bit of cooked sausage, which she pipes onto the dough. When the ravioli is finished, Velia moves onto the next dish. She cuts sausages in half lengthwise, places them on a baking sheet and bakes them in the oven. After they’re done, I put a piece of smoked provolone to melt on top of each piece. Per dolci, Nonna has made a sponge cake soaked with a red liquor, layered with pudding and other goodies I can’t remember. It was delicioso!

Velia’s family arrives, and when we sit down to eat outside, there are 20 of us! We drink and party into the night. Pepino, Velia’s friend has come for dinner and he has brought his guitar. We sing and enjoy another lovely Italian evening.

June 29, 2006

I wake up with my legs and feet telling me that they cannot do any more walking. I decide to stay home while the others go to Orvieto for one last shopping trip. In the afternoon, Dan gets me at 2:00 pm and we spend the afternoon by the pool. Assunta joins us at one point with wine and water. She gets such a kick out of Giorgio. She’s learned to say, “Let’s go” which sounds more like, “Lez go!”.

We meet Velia at her apartment in Orvieto at 7:00 pm. Gianluca joins us and we have dinner at a wonderful restaurant across the street from their apartment. This turns out to be another evening filled with gastronomic delights!! Velia orders a sampling of all of the antipasti. We have:
q Raddichio salad – shredded in a vinegar dressing with raisins and parmesan cheese. Daniele really likes it.
q Pizza with onion
q Pears filled with cheese and walnuts (my favorite)
q Crostini with artichoke and tuna
q Melon with parma ham
q Pizza with peppers and mozzarella cheese (Gregorio’s favorite)
We have a nice white wine that is the specialty of the house. Giorgio buys a bottle of it. My stomach feels a little queasy so I drink more aqua frizzante than wine. For the main course I have priests’ hats. They are like a ravioli but in the shape of a priest’s hat and stuffed with a cheese filling. They are very rich and I can only eat a few after all the appetizers. We forget that Giorgio wanted sausage. So just when we are almost finished with our main courses, out comes the sausage with grilled pork chops, grilled eggplant and zucchini. We all groan when we see it because our stomachs are full. But somehow, everybody tries more anyway. I wish we could take home the leftovers, but we are leaving early the next morning and we can’t.

We tell Velia, no dessert but she orders Vin Santo and a sweet cake. The wine is good and I pour some on the cake, too. Rosa, Daniele and I remember the first time we ever had Vin Santo in 1999. Our friend Mauro Annese introduced us to “the priest’s wine” in Impruneta, Toscana. We dipped cantucci (cookies like biscotti) into the wine. We toast each other and thank each other and I start to cry. I can’t bear the thought of leaving Velia. Teresa starts crying, too. Velia jumps, hugs me and tells me not to cry. We say our goodbyes to Gianluca and head back to Monterubiaglio. After we drop off Rosa e Gregorio, Velia keeps us in stitches telling us the story of the diarrhea day. …that story is for another time!

The next morning our adventure in Umbria with Velia and the wooden chair is over. We cry and cry as Dan drives us away from Velia, Nonna and Zio Guiseppe. We promise to return and I know we will, but it won’t be soon enough for me!