Highlights in this Issue

Did you know...
Bingo and red lingerie!

A Taste of Umbria
From the Bolshoi to Puccini

Q & A
Umbrian vacations for everyone

Upcoming Events
in Umbria

Frantoi Aperti – Umbria – October 29 – December 11, 2011
more info
Every weekend 31 frantoi – olive oil mills - will be open to the public to view the process and taste the picante, fresh pressed oil. Local towns will offer music and theater to celebrate the raccolta
www.frantoiaperti.net/

Umbria Jazz Festival – Orvieto – December 28, 2011 – January 1, 2012
more info
Great jazz, great venues, great food. Many impromptu sessions but for headline concerts book online
www.umbriajazz.com

Amici della Musica – Perugia – October 2011 – May 2012
more info
Classical concerts throughout the season at various venues in Perugia
www.perugiamusicaclassica.com

Stagione di Prosa – Umbria – October 2011 – April 2012
more info
Theater season in Umbria, modern, classical and opera productions…La Traviata, Carmen, Cinderella and many more. Tickets can be purchased online or at the theater box offices the day before the performance
www.teatrostabile.umbria.it

AbOvo Gallery – Todi – 2011
more info
A unique collection of fine jewelry, sculpture, ceramics – works of design and applied arts created by internationally acclaimed artists
www.abovogallery.com

Raffaello – La Mostra Impossibile – Todi – Extended to October 31, 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

Useful Websites

Cantina Peppucci – Todi
more info
On the outskirts of Todi, in the beautiful hills of Umbria, the cantina is owned by Filippo and Elisabetta Peppucci. Filippo hosts wine tastings, including an historical tour of this 12th c. monastery
www.cantinapeppucci.com

Agostini Car Rental - Todi
more info
Highly recommended, 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

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

notte di capodanno – New Year’s Eve
lenticchie – lentils
cotechino – special type of pork sausage
piccola città – small city/town
vendemmia – grape harvest
raccolta – harvest, olive harvest
tanti auguri – best wishes

Photo Gallery

l'asino di Montefalco

la donna di Montefalco

Buongiorno!

As I write to you, one of my four favorite seasons in Umbria is underway – the season of the vendemmia, the raccolta and taking that special scarf when heading out for the evening. I’ve included photos of this season’s Montefalco Wine Festival as it was such a fun event – perfect for wine aficionados as well as we humble mortals that simply enjoy the wine and the antics in the piazza where each cantina arrives with a tractor-pulled ‘float’ hoping to win the hearts of everyone! The wine pours, the children dance while young and old celebrate the end of one season and the beginning of the next.

Tanti auguri,

A Taste of Umbria

This past month I've enjoyed an open-air performance of the Bolshoi Ballet and, a full theatre production of Puccini's Madame Butterfly. I've traveled to Rome, London, Geneva and of course the US but fortunately was able to be back in Umbria to attend both events in our piccola città, Todi.

The beautiful Piazza del Popolo was host to the magnificent Bolshoi during this year's Todi Arte Festival.

The performance of Madame Butterfly was indoors in the Teatro Comunale in the historic center of Todi. One of the most beautiful theaters in the Umbrian region, it is considered to be quite new, having opened in 1876. With seating for only 499, it is the 4th largest theater in Umbria and is designed in the traditional Italian style which includes four levels of private boxes. – an intimate setting to enjoy great performances.

Did you know...?

The origin of ‘Bingo’ dates back to 16th century Italy and the Italian lottery game called Lo Giuoco del Lotto D’Italia. The game’s popularity spread to France, Germany and the U.K. and by the 1900s was a favorite at county fairs in the USA. The original English name was ‘beano’ as players marked their cards with beans and would call out ‘beano!’

Today’s Italian version is called tombola and is often played with family and friends on New Year’s Eve after a dinner feast which is sure to include lenticchie, to bring wealth and good fortune in the new year and cotechino to symbolize the richness of life.

Another tradition is to wear red underwear on notte di capodanno, to bring you good luck in the coming year and no doubt some good fun for the celebration!

At Our Table

This dish offers a wonderful transition from light summer salads to the warm comfort foods of the fall season. Most of the preparation can be done in advance leaving only the assembly before serving. A second course of grilled meat will be a hearty meal or for a satisfying one course vegetarian meal simply serve a larger portion.

Warm Pumpkin and Polenta Salad

Serves 6

Ingredients:

• 1 1/2 cups yellow cornmeal (not coarse)
• 7 1/2 cups water
• 2 3/4 tsp. salt
• 2 1/2 tbsp. unsalted butter
• 1 tbsp. sugar
• 1/2 tsp. ground cumin
• 1/4 tsp. cinnamon
• 1/4 tsp. paprika
• 1/4 tsp. cayenne
• 1/2 cup raw green (hulled) pumpkin seeds (pepitas)
• 1 tbsp. fresh pomegranate juice or cranberry juice
• 2 tsp. sherry vinegar
• 1 tsp. minced shallot
• 6 tbsp. extra-virgin olive oil
• 1 small cheese pumpkin or butternut squash (2 lbs.), peeled, seeded and quartered lengthwise
• 6 oz. Parmigiano-Reggiano cheese
• 8 oz. arugula, trimmed

Preparation:

Prepare polenta:
Bring cornmeal, water, and 2 1/4 tsp. salt to a boil in a 4-qt heavy saucepan, stirring constantly. Reduce heat and simmer, stirring frequently, until polenta is creamy and tender, about 50 minutes. Remove from heat, then stir in 1 1/2 tbps. butter and cool slightly. Spoon polenta onto a large, lightly buttered baking sheet, then spread evenly into a 10 by 7 inch rectangle (about 1/2 inch thick). Cover with plastic wrap, then poke several holes in wrap with a sharp knife and chill 2 hours.

Candied pumpkin seeds:
Melt remaining tbsp. of butter in a heavy saucepan over moderate heat. Stir in sugar, cumin, cinnamon, paprika, cayenne, and 1/4 tsp. salt, then cook, without stirring, until caramelized. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.

Make vinaigrette:
Whisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes. Whisk in 3 tbsp. oil, remaining 1/4 tsp. salt and pepper to taste.

Roast pumpkin:
Preheat oven to 450°F.
Cut pumpkin quarters crosswise into 1/2 inch thick slices. Toss with 1 tbsp. oil and salt and pepper to taste and arrange slices in a single layer in a shallow baking pan. Roast on middle oven rack until just tender; about 20 minutes. Remove from oven, cover with foil to keep warm.

Fry polenta while pumpkin roasts:
Trim polenta into a 9 by 6 inch rectangle. Cut polenta into 6 (3 inch) squares, then halve each square diagonally. Heat 1 tbsp. oil in a large nonstick skillet until hot but not smoking, cook polenta in 2 batches, turning once, until golden brown, about 8 minutes (if necessary, use remaining tbsp. oil for second batch). Transfer as cooked to a plate and cover to keep warm.

Assemble salad:
Shave 12 strips from cheese with a vegetable peeler.
Whisk vinaigrette and toss arugula in a large bowl with enough vinaigrette to lightly coat. Place several pieces of pumpkin and 1 piece of polenta on each of 6 plates. Top with arugula, more pumpkin, and remaining polenta. Sprinkle with candied pumpkin seeds, top with parmesan shavings and drizzle with remaining vinaigrette.

Cooks' notes: • Polenta, spread on baking sheet and not yet fried, can be chilled up to 1 day. • Candied pumpkin seeds can be prepared 3 days ahead and kept in an airtight container at room temperature. • To juice a pomegranate, firmly roll it on a work surface until it feels softer, then cut a small hole in skin and squeeze.

Q&A

Question
Susan, we are two couples planning a trip to Umbria for next spring. We received your name from friends that have stayed at Fondo Le Teglie this past summer. We are interested in a small house or apartment with two bedrooms or possibly a Bed & Breakfast. Can you help us with this or recommend someone that can?

Answer from Susan
Lauren, I’d be pleased to help you find your ideal vacation dwelling in Umbria. I have sourced a wide range of properties both in the countryside and in towns such as Todi and Orvieto. Whether you prefer a villa with a pool, a bed & breakfast, small house or apartment; once I understand your requirements I can provide you with comparison properties with varying amenities and price ranges.

Searching the internet can be daunting and unless you have received a referral, your expectations may not be met. My approach is to present properties that fit your criteria and your budget. We personally visit and inspect any property we recommend and can give you the facts and the ‘feel’ of the property. Is it clean and well maintained? Is it geared to adults or families with children? Such details are important but difficult to determine without seeing the property firsthand.

Here’s a link to an earlier newsletter with a checklist of amenities to consider. http://www.ilgustodelpaese.com/Newsletters/January2008.htm

Ciao!
Susan