Highlights of
'Il Gusto del Paese'
January 2009

Upcoming Events
Book now for Easter! Spring is just around the corner...

A Taste of Umbria
This risotto dish has become a favorite at Fondo Le Teglie!

Q & A
An X might mark the spot but commas and dots define the price

Upcoming Events
in Umbria

Amici della Musica - Perugia - October 2008 - May 2009
more info
Classical music concerts at venues throughout the city www.perugiamusicaclassica.com

Easter Events - Umbria - April 2009
more info
This major holiday weekend offers many traditional and contemporary events throughout Umbria from Friday through Monday
www.bellaumbria.net

Umbria Jazz Festival - Perugia - July 10 - 19, 2009
more info
Book tickets for major events on-line, they sell-out in advance! Casual venues offer tickets on the day of performance and many are free
www.umbriajazz.com

Useful Websites

Umbria Online
more info
Great site, offering lots of information about Umbria - current events, regional attractions etc.
www.umbriaonline.com

Agostini Car Rental Agency in Umbria
more info
We recommend Agostini to anyone coming to Umbria because we want you to enjoy your time here worry-free. Agostini offers excellent service (in English) and a fleet of vehicles to meet your requirements
www.agostiniautonoleggio.com

About Umbria
more info
An English language site offering general information about the region
www.aboutumbria.com

A Few Words in Italian

etto/ettogramma - hectogram/100 grams (~3.5 wt.oz.)
tanti auguri - best wishes
buon anno - good year (~Happy New Year)
zucca - pumpkin/winter squash
risotto -  risotto

Photo Gallery

January 2009
Buon anno!

I wish you, your family and your friends all the best for the New Year, 2009!

Last time I wrote we were just starting the olive harvest and after many days and many loving hands the 'raccolta' was completed and the olives pressed; we are now savoring the peppery taste of 'extra virgin' on just about everything!

At Fondo Le Teglie I have 5 mature trees and 80 young olive trees I planted two years ago, it will take several years for them to bear fruit for any sizable harvest, so several of you have asked...

Where are the olive trees I have been telling you about?

The harvest has been at my dear friends' Rob and Janina's, Le Mandorelle, near Todi. They have over 200 mature trees and passionately follow the traditional process to ensure exceptional extra virgin oil.

Participating in the harvest is a wonderful experience; I've learned about the process and shared productive days in the sunshine with dear friends. I hope you can join us next year, drop me a note if you are interested, it will be great to share the experience with you!

A Taste of Umbria

It's not easy for guests to find my local butcher - there are no signs - so whenever I can, I take them there myself. The shop is below the Ricci's house just outside the village of Dunarobba. Grass fed meats and free range chickens on offer and, ordering in advance, ensures my request as long as it is 'in season'.

Today's recipe however, was not inspired by the meat counter but by the produce stand established in the yard.Sonja's young entrepreneurs set up their own shop each year offering seasonal zucca and gourdes from the garden.Priced per 'etto', purchases are officially weighed and charged accordingly. I've included pictures of Nicola, Marco and Sylvia enjoying a busy afternoon with customers.

Recipe from Fondo Le Teglie

Pumpkin and Sage Risotto

Serves 8, cooking time 30-40 min

Ingredients:

• 1-1/2 cups of rice    (Arborio or Carnaroli)
• 2 cups of fresh pumpkin cubed (butternut squash is a good substitute)
• 6 tbsp butter
• 6 cups of chicken broth
• 1+ cups of water
• 1 medium onion, finely chopped
• 2 cloves of garlic, finely chopped
• 3/4 cup of dry white wine
• 3 tbsp of fresh chopped sage
• 1/2 cup of fresh grated parmesan
• salt and pepper to taste

Directions:

1. Heat chicken broth in pot and keep warm
2. In a separate pot, melt 4 tbsp of butter and sauté chopped onion and garlic
3. When the onions are translucent and tender, add the rice stirring until coated with the butter, ~ 3 minutes
4. Add white wine and stir until absorbed by the rice
5. Stir in 2 cups of broth and pumpkin
6. Continue stirring until liquid is absorbed
7. Add an additional cup of broth and chopped sage
8. Continue adding broth 1 cup at a time as liquid is absorbed and continues to cook
9. Prior to adding last cup of broth, test pumpkin and rice for doneness.  Pumpkin is tender and rice is chewy not crunchy
10. Add remaining cup of broth, 1/4 cup of parmesan cheese and 2 remaining tbsp of butter stir until absorbed but still moist
11. Serve with remaining parmesan cheese

Note:  you may need to add additional water until pumpkin and rice are done.

Did you know...?

carpe diem - this ancient Latin phrase is generally translated as, Seize the Day!  The expression was popularized in a poem by Horace, 65-8 BC, long before we existed but it still rings true.

Today we use similar expressions; enjoy the moment, enjoy the day, life is short...

The words we choose to express this thought are not important, how we live it is. This exact moment is important; all other moments have passed or are some hopeful expectation for the future.

Q&A

Question from Steve
Susan, when I was in Italy this summer I found it very confusing to read restaurant menu prices. Italians seem to use a comma where in England we would use a decimal point and a decimal point where we would use a comma. Have you found this?

Answer from Susan
Steve, you are correct in your observation. For example, what would be written in the U.K. as $3,562.87 would be written as $3.562,87 in Italy.

A starting point:
We are discussing 'separators', the decimal separator and the thousands separator. The decimal separator obviously identifies the 'whole number'/integral from the fractional part, e.g. (1 1/2 = 1.5 = 1,5). The thousands separator just makes it easier to read large numbers, e.g. (5,999,000 = 5.999.000 = 5 999 000 = 5999000).

Why the difference?
Historically, when everything was still handwritten a horizontal line was generally used as a decimal separator, this later evolved to a quasi vertical line. With the advent of typesetting it was convenient to use the existing comma or 'dot/full stop' as the decimal separator. The application of one vs. the other evolved regionally (by countries) based on other usage of these symbols at the time.

Globalization and Standardization:

• In general, only English speaking countries or countries under the former British Empire use the dot as the decimal separator while most others use the comma. If the comma is used as the decimal separator the dot is used as the thousands separator and viceversa.
• Most software applications allow you to set a default numbering format just as you can set your language default.
• At this time there is no global standard. ISO has standardized for specific industries and their decision is evidence to support this complex issue! Not one, but two accepted formats, 5 999 000,12 and
  5 999 000.12 (thousand separator, a simple space while decimal separator can be either a comma or a dot!)

I have oversimplified, not mentioning other numeric systems but my goal is to assist you with your travel to Italy so I hope I've provided enough information to do that.

Ci vediamo,
Susan