Highlights in this Issue

A Taste of Umbria
Heigh ho, the dairy-o!

Did you know...
You can now download tours

At Our Table
To set before a king or a cardinal

Upcoming Events
in Umbria

Frantoi Aperti - Umbria - October 30 - December 8, 2010
more info
For 6 weekends the olive mills open their doors to celebrate the new oil with music and tastings
www.frantoiaperti.net

AbOvo Christmas Collection 2010 - Todi - December 2010
more info
A visit to the AbOvo Gallery is a gift in itself, offering a unique collection of fine jewelry, sculpture, ceramics set in a beautifully restored venue. Whether you simply wish to appreciate the art or are searching for a special gift Leonardo will be pleased to greet you at AbOvo
www.abovogallery.com

Umbria Jazz Festival - Orvieto - December 29 - January 2, 2011
more info
The summer festival included Tony Bennett among a cast of others. This world class festival features the greats of jazz. Check the website for the winter line up
www.umbriajazz.com

Feste di Natale - throughout Umbria - December 24 - January 6, 2011
Experience local celebrations during the holiday period. These events are not publicized as the locals know the traditions. Everyone is welcome and well received at the celebrations. Christmas in Umbria is magical.

Useful Websites

International Travel News - Italy's Umbria
more info
Discovering 'La Dolce Vita' in Italy's Umbria Region by Inga Aksamit Thank you Inga for documenting your experience for all to enjoy!

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

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

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

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

A Few Words in Italian

cacciatore - hunter
divieto di caccia - hunting prohibited
fagiano - pheasant, game bird
cinghiale - wild boar
pasta sfoglie - flaky pastry
piccola - little one
tanti auguri - many (best) wishes

Photo Gallery

Umbrian Wild flowers - by designer Mary Lou

Carpe Diem

Tanti Auguri,

I open this edition with auguri as the holidays will soon be upon us, Thanksgiving in the U.S. and before we know it, Christmas! I always enjoy the festive season but this year will be extra special as I will be sharing the holidays with my family at Fondo Le Teglie. My nephews Clark and Seth are already teaching la piccola, my niece Catherine a few words in Italian.

In the meantime here in Umbria, la raccolta is well underway and just in time - the Cushman's 2009 Le Mandorelle olive oil is sold out! The month will be busy picking this year's abundant harvest; before the autumn sun has burned off the morning fog friends will gather to share the day chatting and singing, transforming manual labor from work to fun.

For those of you that plan to visit next season we've test driven a new Vespa route, departing from Fondo this 45 km. tour includes a ride through the countryside and the historic center of Todi. Bellissimo!

Best wishes to you and your family this holiday season.

a presto,

A Taste of Umbria

It was 06:30 on day 3 of our one week stay in Umbria and the first day we witnessed the sunrise over the hills. I could smell the coffee brewing downstairs as I scrambled for my gear, the shave and shower would be more appreciated at the end of this day.

Today, half our group was going hunting, the male half. A quick jolt of espresso fuel and we were on the road. The four of us have hunted together for years but never in Italy.

Arriving at the lodge at 8 o’clock, we were greeted by Marsilio, our English speaking guide, his orientation over coffee and pasta sfoglie included a review of the rental equipment. Our goal was to bring back enough pheasant for our planned feast! This is reserve hunting, we knew at minimum 20 pheasants were in the territory and with Marsilio and his dog, Furbo we set out with confidence.

The invigorating country air and our new friend Furbo kept us alert and on target with a few welcomed pauses to catch our breath and the magnificent Umbrian vista. By one o’clock we’d met our objective, 13 trophies; time to break for lunch. Someone should have cautioned us about the lunch! A feast fit for a 'large' king, Marsilio explained, "Hunting takes a man’s energy, we must eat well to continue the hunt and of course the wine assists our digestion!". (duly noted for future)

Fortunately we’d had a very successful morning as the remaining prey seemed much sharper and much faster after lunch, maybe they skipped the wine and the desserts… (also duly noted)

Details

We recommend you hunt only on a reserve in Italy. To hunt off reserve you must have a valid Italian hunting license which for good reason is near impossible for a foreigner to obtain.  Most game is available on reserves including, pheasant, hare and cinghiale. Contact Susan Evans to plan your hunting in Umbria.

Agricola Palermi offers many hunting packages and English speaking guides:

Agricola Palermi
Collazzone (PG) Umbria
www.agricolapalermi.it
visit website

Pheasant hunting, one day for party of four: 850 €
(includes English speaking guide, hunting dog, guns, lunch)

Did you know...?

If you have an iPod or MP3 player you can download audio tours from Rick Steve’s website.  He has compiled tours and maps for major sites in Rome, Florence and Venice. They won’t replace hiring a personal guide but they are quite enjoyable and certainly cover the basics.  Use this link to access the downloadable files. Or find it here:
http://www.ricksteves.com/news/travelnews/0602/italy_downloads.htm

At Our Table

Our recipe is from Angelo Bettoja, he often prepares this dish in the autumn months at his hunting lodge near Barbarano. The recipe is named in honor of an 18th century cardinal that resided at the lodge and was particularly fond of pheasant.

Pheasant a la Monsignor

The dish can be prepared in advance and makes an elegant buffet platter with rice pilaf. Serves 4

Ingredients:

• 2 pheasants, each approx. 1-1/2 lbs.
• coarse salt
• 1/2 cup butter
• 3 tbsp. extra virgin olive oil
• 1 onion chopped (a generous cup)
• 1-1/2 cups white wine
• pinch of thyme
• fresh ground pepper
• 1/3 cup plus 3 tbsp. cognac
• 1 cup heavy cream
• 2-1/2 tbsp. fresh lemon juice

Directions:

• The pheasants can be cooked as pieces, breast, leg and thigh.  If pheasant is cooked whole, tie feet together
• Rub pheasant with salt
• Melt butter and oil together in skillet or saucepan large enough to contain the pheasants.  Add chopped onion and sauté over low heat until transparent
• Add pheasants and cook over medium heat for 4 min, browning lightly on all sides
• Add 1/4 cup of wine and cook for 4 minutes, uncovered
• Add an additional 1/4 cup of wine and some black pepper, cover and cook on med-low heat for 10 minutes
• Turn pheasants, adding more pepper and another 1/4 cup of wine and cook covered for another 10 minutes
• Add 1/3 cup of cognac and cook covered for a final 10 minutes
• Remove pheasants from saucepan, if pheasant is whole, remove back and cut the remainder of the pheasant in 4 pieces
• Pour the pan juices into a blender and blend on high for 30 seconds then return to the saucepan
• Add 1/4 cup of wine, 3 tbsp. cognac and pheasant pieces.  Cook for 15 minutes then remove the pheasant to a serving platter, keep warm
• Whisk the heavy cream into the sauce.  Cook over low heat for 3-4 minutes then add the remaining 1/4 cup of wine and the lemon juice.  Cook for 2 minutes; do not allow to boil as the sauce will curdle
• Taste for salt and pepper.  Pour sauce over the pheasant before serving

Q&A

Question from Donna
Susan, how can I obtain back issues of your newsletter?

Answer from Susan
Donna thanks for asking! Please visit our website at www.ilgustodelpaese.com click on ‘Media’ then ‘Newsletters’ or alternatively use this link http://www.ilgustodelpaese.com/Media/Newsletters.htm

A presto!
Susan