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Highlights in this Issue
Did you know...
Hi-tech meets medieval
At Our Table
Sage words
A Taste of Umbria
Gluttonous talk in Todi
Upcoming Events
in Umbria
Raffaello - La Mostra Impossibile - Todi - April 16 - August 28, 2011
more info
38 works have been digitally reproduced in Palazzo del Vignola, including important frescoes and paintings from museums and international collections
www.raffaelloatodi.it
Sere d'Estate - Todi - July 3 - September 18, 2011
more info
The summer evenings in Todi offer swing, jazz and 70 -80s revival; classic cinema and more: various venues both in and outside the center.
www.comune.todi.pg.it
Todi Arte Festival - Todi - August 28 - September 4, 2011
more info
Light music and classical concerts, plays, dance and cabaret throughout the city
www.todiartefestival.com
Week of Wines - Montefalco - September 16 - 18, 2011
more info
All the wines of the region are professionally represented in the town center of Montefalco
Summer & Wiese Ceramica d'autore austriaca - Todi - September 4 - October 30, 2011
more info
Contemporary Ceramic Art exhibit by renowned Austrian artists, Roland Summer and Christina Wiese
www.abovogallery.com
Useful Websites
Il Ghiottone Umbro - Todi
more info
A cooking school of fine cuisine just a few steps from the center of Todi. Contact Susan for information and reservations.
www.ilghiottoneumbro.com
Agostini Car Rental - Todi
more info
Full service car rental and airport pick up based in Todi. The Agostini family does everything to make your driving experience in Umbria worry free.
www.agostiniautonoleggio.com 
Foclore
more info
Read about Italian traditions and events
www.folclore.eu/En/Events/Italy/
Art Itineraries - Audio Guides of major sites in Italy and beyond
more info
A selection of quality audio guides available in various downloadable formats
www.artineraries.com
Paolo Caschera Beauty and Wellness Spa
more info
Set in the beautiful Castello di Montignano near Todi. Visit the website for a complete list of treatments and facilities.
www.paolocaschera.com
Anglo Info - Umbria
more info
An English language site includes news local markets and events which can be searched by day.
http://umbria.angloinfo.com
Vespas in Umbria
more info
Vespa rentals and organized tours on Vespas. Quality equipment and guides.
www.umbriainvespa.com
La Palazzetta del Vescovo Relais - Todi
more info
Exquisitely restored country house with spectacular views over the Tiber Valley features 9 luxuriously appointed guest rooms, infinity pool. Gracious hosts, Paola and Stefano, welcome you.
www.lapalazzettadelvescovo.com
Online Conversion
more info
A user friendly site for converting most measurements to metric. Also volume to weight measurements for cooking.
www.onlineconversion.com
Umbria Online
more info
Great site, offering lots of information about Umbria - current events, regional attractions etc. www.umbriaonline.com
A Few Words in Italian
sera/sere - evening/evenings
estate - summer
chiacchierare - tochat/natter
orto - kitchen/vegetable garden
cipolla - onion
salvia - sage
Photo Gallery
Claus at Il Ghiottone
Palazzone hills
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Buongiorno!
Today's question about prosecco was submitted by Tracy, so timely as we will soon be sharing this delightful aperitivo upon her arrival at Fondo Le Teglie! Which reminds me, for those of you looking for a refreshing summer dessert idea, follow this link to our 'Peach and Prosecco Ice' recipe, it's been a big hit on both sides of the ocean.
Another big hit we wish to announce is the launch of our Facebook page, follow this link to join us online for photos, articles - everything you want to know about Italy and aren't afraid to ask - sign up and click on 'you like us' and receive great information direct from me about Italy.
We hope to help you navigate cyberspace for planning your dream vacation in Italy and of course navigating the real world upon your arrival.  You will always find practical and timely information from Il Gusto del Paese such as this update on accessing Todi centro by car.
I must run as tonight is the close of the Hot Air Balloon Festival a definite 'not to be missed' event!
A presto,
A Taste of Umbria
It's a pleasant diversion that we meet at Pianegiani for a chat and a cappuccino, we enjoy the time and inevitably it's become a routine, with Annie calling when she is 'in the neighborhood'. If the morning doesn't work then there's always the possibility of gelato after lunch…sometimes I stall, any excuse to indulge in my favorite fresh, homemade gelato.
Some might think that chiacchierare is reserved for the locals, those wise old men subsisting on their pension that don't see sharing a caffè and a chat with a friend as anything less than necessity. There's always something to talk about.  Today I was anxious to share my story about Il Ghiottone Umbro
, the new cooking school in Todi hosted by Thomas and Lisbeth - I had the pleasure of joining them last night for a 6 course dinner themed on fish, an appropriate cooking course for Friday! We were a small group, just 5, so lots of elbow room for our lessons in this historic cantina recently converted to a professional kitchen.
Il ghiottone translates to 'the glutton' in English, which gives some insight to the light-hearted side of these serious chefs!
Well, the morning has disappeared so today will have to be a double dipper…the cappuccino is long gone so on to the gelato before we call Lisbeth to book a class for next week…
Did you know...?
Todi is the first town in Umbria to implement the TAG system. Using your 'smartphone' just point and click at any of 19 important historical monuments and instantly you will be connected to a web page where you can read all the key facts online. As your friends sip a drink in front of the beautiful Fonte Cesia or study the detail of the monument to Jacopone you can dazzle them as you rhyme off pertinent facts without a guide book. See how long it takes them to catch on to your secret!
Be sure to download the free software to enable the TAG system on your 'smartphone':
Microsoft Tag (http://gettag.mobi)
or
QR Code (http://www.i.nigma.com)
At Our Table
Before moving to Umbria I generally associated sage with Christmas dinner, the traditional turkey accompanied with a sage stuffing. But when Dina, our local chef introduced me to her fried sage leaves I quickly planted more sage in the herb garden, I just couldn't get enough and either could my guests. We all chuckle about this now as my garden is brimming with sage; we have 'sage for days', in fact we actually have sage for months but it is much more fun to sing about our sage for days!
 The Umbrian climate and the soil provide an excellent growing season for herbs and vegetables. A favorite pastime is finding a recipe where I can use the fresh bounty from the gardens so today's tart features garden fresh cipolla and salvia. When you are visiting be sure to help yourself to our orto for fresh vegetables and herbs. What dish will you create?
Onion and Sage Tart
Serves 6 as Starter
Ingredients:
- 2 lbs. yellow onions (3 large or 4 medium)
- 2 tbsp. olive oil
- 1 tsp. sugar
- 1/2 tsp. salt
- 2 to 3 tsp. balsamic vinegar
- 2 tbsp. finely chopped fresh sage
- freshly ground black pepper
- 1/4 cup heavy cream
- 1 large egg
- 1 pastry crust, Pillsbury crescent rolls work nicely
Preheat the oven to 350?F
Directions:
Caramelize the onions:
- Slice the onions 1/4 inch thick from root end to tip
- Heat the olive oil in a large pan
- Add the onions, sugar, salt and cook, stirring often until reduced to 1/3, about 10 minutes
- Add 2 tsp. vinegar, reduce the heat to medium-low, and continue to cook until the onions are an even golden brown and softened to a marmalade consistency, 15 to 30 minutes, depending on the onions
- Stir often and scrape up any brown bits clinging to the bottom of the pan. The onions need almost constant stirring near the end to prevent them from sticking and burning
- Stir in the sage, cool slightly, then taste and season with black pepper and additional salt if desired. If the onions seem overly sweet, stir in another tsp. of vinegar. (The onions can be caramelized up to 2 days ahead - store covered in the refrigerator)
Filling and baking:
- Stir the cream and egg into the caramelized onions until thoroughly combined
- Press or roll the pastry dough into the tart or pie pan
- Fill the pan with the onions and spread evenly with the back of a spoon
- Bake in the upper third of the oven until the filling is set, about 15 minutes. The filling should be soft but not runny. Let cool slightly then transfer the tart to a cutting board. Cut the tart into 6 wedges with the downward pressure of a sharp chef's knife. Serve warm or room temperature.
Q&A
Question from Tracy
Susan, in honor of your 20th Edition celebration and prosecco toast, here is my question:
Is prosecco a grape unique to Italy and similar to designation criteria for "champagne"? May all grapes used to make this wonderful sparkling white be called "prosecco" or are there regulations for the prosecco designation?
Answer from Susan
There are definitely regulations in place to identify wines labeled 'prosecco'. The criteria includes the grape, the region and of course the production method.
The prosecco DOCG region is Conegliano-Valdobbiadene. Prosecco produced in this region and meeting all standards are labeled as: DOCG Conegliano-Valdobbiadene Prosecco Superiore, DOCG Conegliano-Valdobbiadene Prosecco or simply, DOCG Conegliano-Valdobbiadene. The finest vineyards with the best exposure to sunlight may also be awarded use of the term 'Rive'.
 Prosecco DOC labels indicate prosecco produced and bottled in the following nine provinces; Treviso, Vicenza, Venezia, Padova, Belluno in Veneto and Pordenone, Udine, Gorizia and Trieste in Friuli Venezia Giulia
The growing popularity of prosecco has resulted in production expanding beyond the DOC/DOCG regions. To protect the quality and preserve the value of the DOC and DOCG designation prosecco production outside the designated regions must use the grape name 'Glera' on their labels. So if the label reads Glera (an ancestor of the prosecco grape) you know that this particular prosecco is not from the protected DOC/DOCG regions. As with champagne, this does not necessarily indicate an inferior wine it simply clarifies that the production is outside the designated region.
Ciao!
Susan |
