Browsing category: Food and Wine in Umbria, Italy Blogging Roundtable

Italy Roundtable: Zen and the Art of Making Gnocchi

This is the tenth installment of the monthly Italy Blogging Roundtable, a project organized by travel writing powerhouse Jessica Spiegel, and including professional travel writer Melanie Renzulli, art historian and general brainiac Alexandra Korey, Tuscan uber-blogger Gloria, and me. (If you missed the previous months, take a look here.) Please, pull up a chair to our Roundtable, have some caramel corn, and join in on the conversation.


I just woke up one day and knew it was time. I mean, you can only live in fear for so long. You can only avoid your demons for so long. You can only exist in a state of denial, shame, and self-imposed existential isolation for so long. At a certain point, it’s time to stand up and take back your life.

It was time to make gnocchi.

Yes, okay, I know. I’ve been living in Italy for almost twenty years and I’ve never had the courage to make gnocchi. There are a few dishes I’ve never made in all my years here for the simple reason that I have access to a number of elderly country ladies who are masters at dishes like torta al testo, torta di formaggio, and tagliatelle. So, when I have a hankering, it’s just plain easier to ask one of the zie to whip them up for me than go to the trouble of making it myself. Plus, it totally makes their day (Week. Month. Year.). I figure that when they start dying off on me, I’ll go to the trouble of learning their secrets myself.

This is not the case with gnocchi. I don’t know any older Umbrian women who are particularly talented at gnocchi, which is not a traditional dish in Umbria. Sure, they can throw a bowl of them together under duress, but it’s clearly not their piatto forte. Which is probably the very same reason that I’ve been avoiding making them for all these years. I mean, if Zia Anna—who can almost single-handedly butcher an entire pig and cook up its entrails into something enticing in her 300-year-old wood burning oven in the farmyard out back—can’t make a decent plate of gnocchi, it must be incredibly tricky, right?

But then a couple of things happened. One is that my friend and professional chef Jennifer started shaming me almost daily about it. It was bordering on a bullying-like situation. My self-esteem was beginning to suffer. And then–to rub salt in the wound–Jennifer showed wine blogger Mary Cressler how to make gnocchi in roughly 37 seconds, and Mary went home to make a perfect pot of gnocchi on her first go with complete nonchalance. Nonchalance, I say. And Mary had been in Umbria for all of five days. I’ve been here for 19 years.

It was humiliating.

As a final catalyst, there was the looming monthly Italy Blogging Roundtable, with the appalling theme of “roots”. Whoever came up with that idea is clearly a raving idiot (yes, it was me). But then the lightbulb clicked on. Roots! Potatoes are root vegetables! And potatoes are the main ingredient of gnocchi! I would make gnocchi!

Let the record show that when I said those exact same words to Jennifer over the phone, it was met with a disconcerting silence. The life of a genious is a lonely one, my friends.

So gnocchi it was. I was stoked. Ready. Yet potato-less.

Yes, potato-less. You’d think that living on a farm would guarantee a virtual endless supply of basic foodstuffs like eggs, potatoes, and grappa…but we had finished the potatoes from last year and the spring spuds aren’t ready yet. So, I called Jennifer back to ask what kind of potatoes I should buy from the grocery store.

The words grocery store were met with a disconcerting silence.

Which is why I found myself driving around the Umbrian countryside in search of a farm truck hawking locally grown potatoes. Because if my first go at gnocchi was going to crash and burn, it wasn’t going to be because I had the wrong damn potatoes. Luckily, I came upon a truck pretty quickly and the guy there had bagged me up a couple of potatoes when I mentioned I was making gnocchi with them. At which point he snatched the bag out of my hands and dumped them back in bin with a look like I was the biggest cretin who had ever pulled over next to his pick-up. “Why didn’t you say so? You don’t need the Colfiorito reds, then. You’ll be wanting the Avezzano browns. They’re grown in the sandy soil along the river.” Ah. I nodded wisely. He went on to discuss the merits of making gnocchi with potatoes from Avezzano for several minutes. Other clients chimed in. Advice and warnings were given.  Pointers. Tips. Trouble-shooting solutions. None of which were particularly encouraging.

I got back home assembled the rest of the ingredients, according to what Jennifer had told me over the phone:

  • Four to six potatoes. I’m not even going to try to tell you what kind. Ask your farm truck guy.
  • An egg, slightly beaten with a fork.
  • Four to five cups of flour. Have five ready just in case.
  • A small handful of grated parmesan cheese.
  • Salt. (I forgot to put the salt in and they came out fi…oh, wait. I won’t spoil the ending for you. But don’t sweat the salt thing.)

And then I took about 20 minutes to decide on what music I wanted to listen to while I cooked. Because my priorities are straight.

I washed the potatoes and put them in a pot of salted water, brought it to a boil, and then lowered the heat to a simmer and, in theory, let the potatoes cook until fork-tender. What really happened was that I got distracted by this singularly hilarious blog post by my friend Michelle, which pulled me down the rabbit hole of capes, Borsellinos, and cigars until I suddenly realized that I had probably overboiled the potatoes. As it turns out, they came out fi…oh, wait. I won’t spoil the ending for you. But don’t sweat the overboiling thing.

I drained and peeled the potatoes (while roughly still the temperature of the surface of the sun) and then went to pick my sons up from school. I wanted to involve them in the gnocchi-making process, as it involves a) the food mill (big fun); b) mixing dough by hand (bigger fun); and c) rolling out snakes and cutting them into pieces (playdoh-level fun). And, of course, if my first go at gnocchi was going to crash and burn, I could blame them.

When we all got home, we put the cooled potatoes through the mill, then made a well with about three cups of the flour and added the potatoes, beaten egg, and cheese. My sons took turns mixing and mashing it all together, gradually adding more flour until the dough wasn’t sticky. My gut feeling is that we worked the dough a little too much (My turn now! No, let me knead it now!) but as it turns out, they came out fi…oh, wait. I won’t spoil the ending for you. But don’t sweat the kneading thing.

The boys broke off chunks of dough to roll into snakes, which they then cut into the classic little pillow-shaped squares. I kind of gave them free reign at this point, which risulted in a hodge-podge of sizes, shapes, and scored vs. unscored gnocchi on our final tray. But we’re less about form and more about function at our table.

It was time for the reckoning. I cooked the gnocchi in two batches in a large pot of salted, boiling water so they wouldn’t stick together (they only take a couple of minutes to rise to the surface after you dump them in, so it’s easy to keep the first batch warm while you quickly cook the second) and dressed them with our own pesto, which we make in summer and freeze to use the rest of the year.  They looked pretty good…they had retained their shape (a promising sign that they wouldn’t be too mushy) but also swelled just slightly while cooking (a promising sign that they wouldn’t be too tough).

And it was underwhelming. I mean, not the gnocchi. The gnocchi were fabulous. Perfect. Despite a strong probability that we used the wrong potatoes, despite forgetting the salt, despite slightly overboiling the potatoes, kneading the dough to death, and having made no two the same size.

Which just goes to show you. Sometimes the secret to success is not sweating the small stuff.

Curious to hear what Alexandra, Gloria, Melanie, and Jessica had to say about this month’s topic? Check out their blog posts, and leave your comments.





Wine in Umbria: A Guide

I spent the month of January blogging about wine for Umbria on the Blog, and, while it was certainly one of the funner months in recent history (the parts that I, ahem, remember), the experience served to bring home one truth: there can, indeed, be too much of a good thing. I got pretty wine-d out by the time the project came to a close with the International Wine Tourism Conference in Perugia, but before I hop on the wagon I thought I’d throw together a quick guide to the principal wines produced in Umbria with some suggestions for my favorite places to sample each.

Hard at work researching. Really.

Though this region has a wine-making tradition that began with the Etruscans over 2000 years ago, the Umbrians spent most of the past two millenia brewing up tiny batches of wine for use by family and friends, and never made the name for themselves to rival that of their Tuscan neighbors.

That said, over the past twenty years the culture surrounding wine in this region has moved out of the private sphere and into the public eye. Commercial cantinas have begun to make themselves an international reputation by both refining the traditional varietals and by pushing the envelope with new products and blends.

The principal wines produced in Umbria are:

Montefalco Sagrantino DOCG from the area surrounding Montefalco. This tannic, full-bodied red made from the Sagrantino grape is aged a minimum of 30 months (the final 12 in wood barrels), has spice, berry, and earth flavors, and is best paired with roasts, lamb, game, and aged cheeses. The Passito dessert version–made with grapes which have been dried at least two months–goes well with biscotti or berry jam tarts. Blended with Sangiovese, the Sagrantino grape is also used to make a Montefalco Rosso DOC.

Colli Martani DOC is produced in much of the same area as Sagrantino and includes a Trebbiano (made primarily with Trebbiano Spoletino) and a Grechetto–two light, clean whites and a Sangiovese which, if aged for a minimum of two years the latter of which in oak barrels, carries the name Sangiovese Riserva. The Riserva is more complex and structured than the easy-going Sangiovese and can even get Chianti-esque, pairing well with grilled meat and aged cheese.

There are a plethora of excellent wineries in the area surrounding Montefalco where passers-by (I’m always impressed with myself when I remember how to make that plural) can stop in for a tasting. Arnaldo Caprai is, perhaps, the best known, and for good reason. The Caprai family almost single-handedly resurrected the largely-forgotten Sagrantino grape in the 1970s and has been one of the most active wineries in refining and marketing the wine. Their tasting room is sleek and modern and their wines the same. I also love the equally historic yet more rustic Scacciadiavoli winery, and the venerable winery Paolo Bea is making some excellent award-winning Sagrantino. Also rans are di Filippo, both for their wines and for their vibe, and Colpetrone, one of the few wineries in the area that’s not a family business.

Torgiano Rosso Riserva DOCG is produced in the area surrounding Torgiano and made from Sangiovese, Canaiolo, Trebbiano, Ciliegiolo, and Montepulciano grapes. This complex wine must be aged at least three years and its bold yet balanced flavor is best enjoyed with roasts and fowl, game, and hard cheeses. Torgiano also produces a number of DOC wines, both white (with Trebbiano and Grechetto grapes) and red (with Sangiovese and Canaiolo). It is also one of the few areas in Umbria which produces spumante.

There are only two wineries in Torgiano proper: Lungarotti, the Grande Dame of Umbrian wineries, began selling their wine in the 1960s and continue to be one of Umbria’s most well-known names in wine; and, just down the road, the upstart Terre Margaritelli, which is just six years in the biz but already making some of the most interesting wines in the area and is one of my favorite wineries right now.

Orvieto DOC Perhaps one of Umbria’s best-known wines is the crisp white made with Trebbiano, Grechetto, Verdello and Canaiolo grapes from the hills surrounding Orvieto, which makes up 75% of Umbria’s total wine production. The mineral and delicate fruit flavors in the dry white come from the particular volcanic rock in the area; these wines are best with fish, vegetables, or strong cheeses. A sweet version is produced by letting the grapes stay until late into the fall on the vine, where they produce a high level of sugar. Sip them with cookies or creamy cheeses like gorgonzola.

Lago di Corbara DOC The microclimate around Lake Corbara between Todi and Orvieto is such that producers there have been experimenting with innovative blends of Cabernet Sauvignon, Merlot and Pinot Nero–not widely found in other areas of Umbria–along with the classic Sangiovese. The full-bodied reds coming out of these wineries are intense, dry, and slightly tannic.

My favorite vineyard near Orvieto (overlooking Lake Corbara) is Barberani, but I openly admit that this is largely because I have a huge crush on the cutie-pie brothers who run the winery. My friend and guide Alessandra Mallozzi from Discovering Umbria, who, as a sommalier, is probably more objective, suggests the award-winning Palazzone and the small, family-run Custodi.

Assisi DOC hails from the vineyards of Assisi and Spello and comes in a white version (with Trebbiano and Grechetto grapes), light, dry, and best used as an aperitif wine or paired with fish, and an intense and persistent red–Rosso, Rosato, and Novello–(with Sangiovese and Merlot grapes), best served with pasta dishes.

The place I head to first when I want to pick up some local swill is the charming Saio winery just outside of Assisi. Lovely wine, and the family has organized some pretty walking trails and picnic spots in the surrounding vineyards with some great views towards Assisi and Mount Subasio.

Colli Perugini DOC This is a large area, extending from Perugia through Marsciano and Monte Castello di Vibio (including one of our favorite wineries). The wines produced in this area (primarily Trebbiano and Grechetto whites and a Sangiovese red) are friendly quaffing table wines, but there are also a few heirloom native varietals worth searching out, including Mostiola, il Tintarolo, la Pecorina e il Lupeccio.

The Goretti winery near Perugia has one of the niftiest stores around: there are retrofitted gas pumps in the shop, and locals come with their own containers to fill up. It’s pretty cool, as is the medieval castle where the winery is located.

Colli del Trasimeno DOC wines hail from the area ringing Lake Trasimeno with its unique microclimate allowing for the cultivation of a number of grapes not found elsewhere in Umbria: a white with Trebbiano, Verdello, and Grechetto and red with Sangiovese, Ciliegiolo, Gamay, Malvasia, and Trebbiano grapes. The light white is perfect for aperitifs or with fish and the bright, smooth red with roasts, game, and cheese.

Colli Amerini DOC is produces in the area including Amelia and Narni. The red varieties blend Sangiovese, Merlot, Montepulciano, Canaiolo, Ciliegiolo, and Barbera grapes. The Rosso can be opened young or aged and is served with pasta in meat sauce, grilled meats, or semi-aged cheese. The fruity Novello pairs well with traditional Umbrian dishes, charcuterie, or fresh water fish. Rosato, with its delicate fruit flavors, goes well with truffles, spelt soup, or pasta with pork ragù. The prestigious Rosso Superiore, aged a minimum of two years (at least seven months in oak barrels) has a bold flavor best served with braised meat, boar, and game. The whites include Trebbiano, Malvasia, Drupeggio–a variety of Canaiolo–, and Grechetto grapes and are known for being dry yet smooth, with a delicate fruit undertone that pairs well with vegetarian pasta dishes or fried seafood.

Colli Altotiberini DOC is produced in the Upper Tiber Valley. The delicate white–best paired with fresh water fish or young cheeses–is made from Trebbiano and Malvasia varietals, while the well-rounded red (Rosso and Rosato) includes Sangiovese and Merlot and should be served with legumes, risotto, or roasted chicken.

The best place to sample these lesser-known wines is at the fantastic Enoteca Regionale in Orvieto. 




Soul/Food: Hosteria 4 Piedi & 8,5 Pollici

One would think, right? One would think—what with my extensive arsenal of feminine charms, my glam slam social life here on the farm, and the household-name fame that is part and parcel of blogging—that I would be fending off dinner invitations from handsome strangers daily. It would become a chore, really. I would be rejecting them with a languid wave of my hand and an, “Oh, I couldn’t possibly take on one more engagement, darling. Honestly. I have a limit of four nights out a week.” I would be leaving a veritable trail of disappointment and heartbreak in my wake.

Ahem. Yes, well. I know this may come as a surprise to you (It certainly did to me), and I’m going to try to break it to you gently. That’s not exactly what goes on around here. Apparently the life of a working mother of two who writes an incredibly niche (that’s French for obscure) blog on the slow travel charms of one of the smallest regions in Italy is not exactly the most sought after arm candy on the social diaspora.

Which is why, when I received an email this summer from a fellow expat of the XY chromosome persuasion complementing me on my blog and inviting me out to lunch (I believe his exact words were something disarmingly elegant like, “I think you would enjoy one of my favorite restaurants in Umbria and I would be delighted to take you as my guest”), I literally glanced over my shoulder to check and make sure he was actually writing to me and not someone infinitely more attractive and interesting who might be standing behind me. But he was, indeed, addressing me and we settled on a date a few weeks hence (just because I don’t have a very refined social life doesn’t mean that I’m not, sadly, insanely busy).

I quickly came to the conclusion that the only explanation for this anomaly had to be that my new expat friend was some sort of psychopath (this is how the mind of a South side Chicagoan works). To fend off any possible attacks, I did what any responsible adult would do: I brought my nine year old son along. Apparently Mr. X had the same thought, as he informed me he was bringing along his niece. And so, our motley foursome was formed.

If I wasn’t disappointed about the woeful state of my social life before this lunch, I certainly was afterwards, as it turned out to be one of the highpoints of my summer. Mr. X is a delightful, erudite retiree who has lived in Umbria with his wife for the past few years and devotes much time and energy sussing out wonderful unknown eateries. His adult niece, visiting from Brooklyn, was a fun and funky designer who was great with my son.  The conversation was easy and engaging, and before we knew it we had been at the table chatting for three hours (and my son was officially late for his rugby practice).

But the best part of my surprise invitation was, by far, the pure find of a restaurant Mr. X had chosen. If there’s one thing I pride myself on–other than the fact that I can move my ears and I defiantly refuse to see the movie Titanic–it’s that I pretty much know Umbria, including her notable restaurants. I may not have actually been to them all (though that is certainly one of my short term goals, which conflicts with my other short term goal of weight loss), but it’s relatively rare that someone can pull a place completely out of the hat and awe me.

I believe that we put a little bit of our souls into our cooking. I mean, not in that new agey brick-heavy metaphoric Like Water for Chocolate way, but in a more down-home pragmatic human nature way. Any creative act—painting or singing or writing or love making—inevitably reflects what’s going on in our heads and hearts. That’s just how we’re wired and I challenge anyone to sit down and paint a bright field of sunflowers or bake a sunny lemon tart the day after a death or a break-up or a foreclosure. This soul/food connection is usually more direct in our own kitchens, simply because the dishes aren’t diluted with the touch of too many hands. But sometimes—sometimes—you come upon a one-man-show restaurant where alongside your pasta you find plated a little piece of your cook’s heart. Welcome to Laura’s Hosteria.

Hosteria 4 Piedi & 8,5 Pollici
Piazza del Mercato, 10
Bastardo (Giano dell’Umbria)
Tel: 0742 99949


Why yes, I *do* know how to upload maps now. Expect lots of showing off in future blog posts.

I have to be honest and admit that I initially had my misgivings. The Hosteria is located in Bastardo (a wholely charmless village whose only claim to anything nearing passing interest is its name) in a secondary piazza ringed with bleak cement apartment blocks and a big box supermarket. We parked in a depressing commercial lot with its straggly grass and recycling dumpsters and my unease was lessened slightly as Mr. X pointed out the whimsical entrance to the Hosteria’s otherwise anonymous storefront, which could only be described as the result of a one night stand between an English garden show booth and the front yard of an organic co-op in Portland.


The eclectic front courtyards hints at the shabby chic decor inside.

The eclectic interior, with it’s meandering black and white mural decorations, fresh wildflower centerpieces, mismatched shabby chic chandeliers, vintage tableware, and—curiously—antique typewriter in the bathroom (it took me awhile to figure out why my son kept getting up to visit the loo every ten minutes), further put my doubts to rest. This was not a place which would be turning out factory-made tagliatelle with chemically-enhanced truffle sauce from the kitchen.

The small restaurant oozes personality.

Indeed, we didn’t know what would be coming out of the kitchen until our hostess, Laura, told us the specials of the day; the Hosteria is a strictly no menu sort of place. The selections are a magical alchemy of seasonal ingredients, Laura’s fancy, and customer finickiness (my son didn’t seem particularly excited about the cocoa maltagliati, ink squid tagliatelle, or ricotta and basil ravioli, so Laura took a gander at what she had in the kitchen and came up with a wonderful twist on the Roman specialty cacio e pepe, with a little guanciale thrown in for good measure. He was happy.). I was plied by the ravioli, and they were perfect…light little flavor bombs with a fresh tomato dressing. Aside from her egg pastas, Laura also makes a range of sauces to dress the dry pasta of your choice; the selection the day we visited were guanciale and zucchini, meatball and eggplant, and arrabiata.

An example of Laura's hand-shaped fresh pasta.

The meat dishes were equally diverse, ranging from a local tagliata steak, to traditionally prepared lamb chops, to the decidedly non-traditional ginger chicken or fish cakes. I asked for a cheese selection, and was treated to one of the best cheese courses I’ve had in Italy…from aged pecorino to fresh ricotta (served on a spoon with local honey), accompanied by a number of Laura’s handmade fruit mustards, relishes, and—divinely—wine reduced to an intense drizzle-able glaze.

The portions were as generous as Laura herself, so by the time we got to the dessert menu we could only handle some of her excellent biscotti (which were so good that my son managed to pocket one or two for later) and vin santo.

The Hosteria has an interesting wine list, with some off-beat local Umbrian cantine which reflect the vibe of this small (seating for about 30) restaurant and its menu. As I said, I was treated to lunch, but my gut feeling is that a couple could easily have two courses, dessert, and wine for around €50.

We had these biscotti, but without the hat.

When I asked Laura about the name she gave her Hosteria (which translates into 4 Feet & 8.5 Inches), she told me she had taken it from one of her favorite works of Brazilian author Paolo Coelho, Zahir. “The story is a parable of one man’s search for his wife, during which he is also searching for himself and the meaning of love. Four feet and 8.5 centimeters is the distance between rails on train tracks, and becomes an allegory for static nature of marriage as opposed to the constantly changing and evolving nature of love. Because the more you try to establish rules to measure love, the more love disappears.”

Kudos to Laura, her wonderful Hosteria, and the measureless love with which she feeds her clients’ bodies and souls.

These photos were used with kind permission of Laura Saleggia, who retains all the copyrights.


Fine Wine: Three Fun Cantine to Visit in Umbria

It’s that time a year when everyone is all a-flutter about Cantine Aperte, mapping out their favorite wineries and designating drivers and such.  This is only as it should be, since the last Sunday in May–when cellars across Umbria throw open their doors to the public–is one of the most anticipated events of the season. And it can be great fun with a little advance planning and the right weather (for a helpful how-to guide for enjoying the day, take a look here).

Unfortunately, family obligations prevent me from participating in the bacchanalian festivities this year (These damned kids…they’ve been coming between me and wine since I got pregnant. Which is ironic, actually, since this whole parenting adventure started quite by accident due an incident involving some atrocious Czech wine in Prague one weekend in November, 2000.) but in keeping with the spirit of the season I wanted to mention a few area vineyards with a particularly high wine/fun ratio.

Some visit wineries because they are true aficionados, but many—if not most—are simply curious about the wine-making process and the culture and people behind it. In short, they are looking for an enjoyable day with some nice swill thrown in. There’s nothing wrong with that (in fact, I count myself amongst those numbers) and if you recognize yourself in this description, here are three wineries that offer something beyond the tasting room and cellar.

A mood setting shot, from the Monte Vibiano cellar.

Monte Vibiano

Mercatello di Marsciano (PG)
Open every day, reservation required

Don’t let the Napa Valley winery on steroids aesthetic of this cantina–with its chic outdoor patio winebar and designer tasting room–fool you. Beneath the Armani suit, Monte Vibiano dons hemp underwear and Birkenstocks.

Monte Vibiano produces both award-winning wines and olive oil.

The first in the world to be certified at zero greenhouse gas emissions according to international standards, the winery at Monte Vibiano boasts a groundbreaking cantina especially fascinating for science buffs.  Photovoltaic electricity, biofuel, organic fertilizer, managed forest, albedo roofs, sustainable mobility, and general energy efficiency–no one has more ecological street cred than these folks, and with their award-winning wines have shown that world that the best whites and reds are those tinged with green.

Toodling through the olive groves and vineyards.

But the crown jewel of their eco-bling are the small electric jeeps visitors can use to toodle around the estate. The winery itself sits on the plain, but their olive groves and vineyards cover the picturesque hillsides above and can be reached in a few fun-filled minutes of buzzing up the hill on your souped-up golf carts. After a visit to the grapevines themselves, you can come back and relax in Monte Vibiano’s stunning new wine bar and sample what those vines have to offer.


Reservations required

This small family winery in the plain under Assisi is relatively new: the vineyards are still young and the converted farmhouse housing their modern tasting room was restored in 2005. That said, they already attract their share of visitors both for the quality of their wines and for the warm and welcoming reception of the Mencarelli family, which has gone to great lengths to make their mom-and-pop cantina a destination in itself.

Saio's labels are inspired by the famous arches on Assisi's Basilica di San Francesco.

Aside from the basic tour-and-tasting, Saio offers three unique ways of visiting their winery that combine passion for wine with passion for the outdoors:

From Vine to Glass: An informal, user-friendly vintner course, in which guests learn basic cultivation and pruning techniques along with their tour and tasting, and finish with a certificate declaring them “apprentice wine growers”.

Hiking Among the Vines: From the farmhouse, a 2.5 km walking path (they provide you a map and explanations of each variety of grape) winds its way through the vineyards and olive groves and offers a beautiful vantage point for viewing Assisi perched on the hill above. Finish your preamble back at the starting point with a tasting and chat with the family.

Picnic Among the Vines: Along the walking path, the Mencarellis have built two pretty picnic gazebos, and they will provide you a quaint wicker basket (you can either take it along on your hike, or they will deliver it to you at lunchtime) stuffed with local cheeses and charcuterie, traditional flatbread, biscotti…and wine, of course.

Yep, these arches. This is the lovely view from one of the picnic spots along the walking trail.

Terre Margaritelli

Miraduolo di Torgiano
Reservations required

This extensive winery (52 hectares of planted vineyard) has been growing grapes for years, but only started producing and selling wine under the Terre Margaritelli label recently. Their growth has been exponential, however, with a production of around 50,000 bottles a year, including four IGT and two DOC Torgiano labels. With almost half their land set aside for experimental vines and an emphasis on innovation in their wine laboratory, this is a producer to watch. But how best to visit a cantina of this size? On horseback, of course.

Exploring the vineyards around Terre Margaritelli on horseback...the only way to go!

A visit at Terre Margaritelli (managed by the charming and effusive Federico) begins with a 45 minute guided tour on horseback–no experience necessary–through the undulating countryside surrounding Torgiano.  Once you’ve dismounted and shaken off your saddle butt, you take a quick peek at the cantina itself, and then sit down to a wine tasting/lunch prepared by professional chef American Jennifer McIlvaine (as destiny would have it, wife of the charming and effusive Federico).

The cantina overlooks some of the most beautiful wine country in Umbria, and lingering over your lunch and wine is de rigueur. If you’re lucky, you may stretch it out to watch the sun setting over the medieval rooftops in the distance. Alla salute!


Don’t Judge a Book by Its Cover: Gastronomia Andreani

Sometimes it’s serendipity. Like, for example, when you are driving through a one horse town like Collepepe–best known for its…um…well…let’s see…its…uh, it’s very close to the pretty hilltown of Collazzone—and you spot the little Gastronomia Andreani market-slash-butcher-slash-baker right off the road and you pull in to stock up on groceries.

Sometimes—sometimes—it’s knowing the right people. Like, for example, when you are invited to participate in a blogger weekend in Umbria (from what I could gather from my experience, by “participate” they meant “eat and drink free and often, take home lots of swag, and speak well of us”, all three of which activities came to me surprisingly easily. In fact, I am now offering myself out as a sacrificial participant in blogger weekends organized by other regions in Italy. Except Tuscany, of course. I’m ain’t doing that shit for Tuscany. Unless the swag is really good.) and when the bus (Yep, they shuttled us around in a bus with a big sticker on the side. Luckily, I’ve already lost my hipster street cred.) stops in front of the unassuming Gastronomia Andreani for the opening welcome dinner you panic just a little. Because it’s not like you organized the weekend or anything, but you still don’t want Umbria to blow it in front of your fellow bloggers who, taken together, pack one of the biggest travel blog punches in the Italian language. No, not good to screw up the welcome dinner.

But however you end up there, you are in for one of the most pleasant surprises in Umbria.

If food is Umbria’s heart and soul and the small family-owned business is its backbone, Gastronomia Andreani combines these into one organic whole. The Andreani family has been serving customers at their local emporium for almost a century; today, the third generation–brothers Antonio and Floriano, along with his wife Silvana—have expanded what began as a tiny provincial general store in 1915 into a superb culinary mecca.

Silvana Andreani welcoming us to dinner.

To call it gourmet or foodie would only detract from the almost reverent concentration on simple yet sublime local fare: their in-house butcher (run by Floriano) is known across the region as one of the best sources of high-quality locally-raised beef and pork, the delicatessen is overflowing with Umbrian wines, charcuterie, preserves, cheese, pickles and marinated vegetables, olive oils, and other Umbrian delicacies carefully hand-chosen by Antonio, and Silvana rules the roost in their house bakery, churning out schiacciata (a focaccia-style pizza), torta al testo (a local flat bread), jam tarts, breads, and seasonal sweets.

But to stop at the commercial backbone of the Gastronomia would do a disservice to its heart and soul: the Andreani family itself, deeply rooted in Umbrian soil and passionate about passing on the local culture and traditions through food. This quickly became evident during our evening there, when roughly twenty Italian food and travel bloggers were treated to a special sneak peek into their upstairs restaurant, which will open to the general public from May, 2011.

Antonio Andreani presenting our dinner.

It was impossible not to be drawn in by their enthusiasm and knowledge, as course after course left Silvana’s deft hands in the kitchen and was presented by the charming Antonio, who gave a brief explanation of each dish in its historical and regional context. From the antipasto (including ingredients like Cannara’s famous red onions, Assisi’s prize-winning pecorino, freshly picked wild asparagus, Chianina, and rich torta di formaggio), to the strangozzi with traditional Umbrian ragu, to the deboned guinea fowl slowly roasted in a local red wine, to the selection of jam tartlets with their homemade preserves; we weren’t just served delicious food, we were taught why it was delicious, what significance it has to this season, this place, this people. These are folks who take their food seriously, and–in this time of disconnect between what we eat, where we live, and who we are—I respect that.

Our dinner.

Not to say our evening wasn’t fun. The Andreani family is warm and affable, and an evening in their restaurant was like being invited to dinner at your favorite aunt and uncle’s house. She can motherhen you in a way that you would never tollerate from your own mother, and he can lecture you in a way that would irk you endlessly from your father. But somehow they make you feel both coddled and smart, worth their affection and their attention, and eager for your next evening together.

This homemade jam showed up in our goodie bags.

The Gastronomia Andreani will open their restaurant to diners Thursday, Friday, and Saturday nights from 5 May. They also offer cooking classes and catering. Silvana is the co-author of the Umbrian cookbook “La Cucina Umbra Facile” in Italian and heads a local sourdough starter bank.

A special thanks to photographer Marzia Keller for kindly letting me use her photographs.


Selling My Soul to the Devil: Osteria di Pinocchio

If I were given two choices, and the choices were a) rip my beating heart from my chest with my bare hands or b) spend an evening in a children’s theme restaurant wearing a silly hat and participating in a “guess how many beans are in the jar” competition at the prodding of a microphone-wielding MC dressed as a cricket, I would, of course, choose b).

But only after thinking about it long and hard.

Which is why, when my dear friend Barbara, a bubbly blond mother-of-two-up-for-anything-anytime Aussie (That’s how they are Down Under. Mostly because eight of the ten most lethal animals on the planet call Australia home, and you get very Carpe Diem and No Worries, Mate when you know a simple trip up the walk to retrieve the morning paper may end in meeting your Maker.) called me up to say, “Hey, did you hear about the new Pinocchio restaurant for kids in Perugia?!? They wear costumes! They have games for the kids! Let’s take the boys on Saturday!” (At least, that’s what I think she said. I’ve known her since 1993 and I still find myself struggling with that strange language she claims is English on the phone. We often revert to Italian.), she was greeted with a long silence. So she gave me a tongue lashing, which she is wont to do when I act like a bludger, need to get off my fat date, stop being a dill and/or drongo and/or knocker, because really, sometimes I make her spit the dummy. Since I don’t really understand any of that, but none of it sounds very good, I offered to call and reserve before she called me a whacker for good measure.

This is how it went:

Ring. Ring.
Hello, this is the Talking Cricket. Can you please hold?
Uh, ok. (I hold.)
Hello, sorry about that. How can I help you?
Um, did you just say that you’re the Talking Cricket?
Yes, Ma’am.
Uh, ok. I need to reserve for Saturday night. Four adults and four kids.
And will the children be eating on Pleasure Island?
Uh, ok.

I was beginning to rethink my choice of b).

Osteria di Pinocchio

Via Tazio Nuvolari (Pian di Massiano)

But here I am, a few months later, not only about to endorse this place as one of the funnest evenings to be had for a family with kids under about 8, but openly admitting to becoming a bit of a regular. To explain why, let me tell you what Osteria di Pinocchio isn’t.

It isn’t garish

I had formed a mental picture of an aesthetic which hovered in that nightmarish land between Disneyland ca. 1972 and Chuck E. Cheese ca. 1987. Lots of formica in primary colors, industrial stain-camouflaging carpet, neon lights, and those swivel chairs that are hooked directly onto the table so that both fat people and children can’t use them (which, as fate would have it, comprises about 92% of Disneyland and Chuck E. Cheese’s combined customer demographic.).

I had forgotten that Pinocchio did not, in fact, originate from a mid-western strip mall, but instead from Tuscany. Lovely, understated, natural wood and period details Tuscany. Really, if you ignore the immense wooden Pinocchio suspended above your head along the length of the ceiling, you could imagine yourself being in any warmly furnished large restaurant in central Italy. Well, you have to ignore the maitre-d’ with the cricket antennae headband, as well, but we’ll get to him.

Where the interior decorating takes it up a notch is in the separate children’s dining room, where the walls are covered with lovely Pinocchio-related reliefs in stained wood and matching child-sized stained wooden tables and chairs. But the effect is both fun and tasteful.

It isn’t video-game loud

Okay, I admit that if you are looking for a quiet candle-lit bistrot to stare into each other’s eyes for a romantic tête–à–tête, this may not be the place. It’s a relatively big restaurant, and most nights the place is hopping.

It’s loud.

However, conversation loud is one thing—screaming children and flashing and buzzing arcade game loud is another. As I mentioned above, there is a separate dining room for children (they can choose to eat there or in the main dining room…my kids love the separate dining room, though some shyer types might balk at you being out of sight during dinner), which cuts out the lion’s share of screaming and running children, a common sight at most other children-themed places. Also, in keeping with the muted decor, there are no video games in sight. Kids are kept busy by the staff in the children’s dining room, who organize sing-alongs, games, story-telling, dancing, and all sorts of stuff to keep them engaged and entertained for the evening. Which means that you are free to enjoy the Holy Grail of any parent’s dining experience: an uninterrupted conversation.

The only distraction that can border on annoying is the roughly five minutes of game playing (see bean game above…we have also witnessed trivia quizzes and riddle-solving) led by a loudly mic-ed Pinocchio in the main dining room. But even he grew on me after I actually won the competition one night and took home a nice bottle of Sagrantino di Montefalco for my effort. My hipster smugness goes right out the window when prizes are involved.

It isn’t crap food

Your average 6 year old is no gourmand, and most restaurants catering to kids know that. Timeless favorites like greasy pizza, hot dogs, tater tots, and soft-serve ice cream feature prominently on the menu. Your average 6 year old is also no credit card holder and likely won’t be footing the bill, however, and–since I am–I would like to eat something resembling something edible (and, to be frank, have my kids eat something that isn’t a gateway drug into childhood obesity).

The food here is good. I mean, not life-changingly awesome, but solidly good. Fine pizza (fired in a wood-burning oven), inventive antipasti, nice primi, big honking hunks of meat roasted over wood-coals secondi. A nice selection of fixed menus (I’ve seen vegetarian, traditional Umbrian, fish and seafood, among others) if your brain has been so fried by parenting that you’d rather not ponder pages of dishes in a foreign language.

The best menu by far is over in the children’s room. The kids get a fixed menu, but whoever cooked up the piatto del giorno sure had a lot of fun (and an amazing amount of creativity). My kids have had parmeggiano boats filled with tortellini floating on a green bean sea with a corn sun and a cricket’s face made of mashed potatoes with asparagus antennae and a meatball bow-tie. Fun stuff, and they actually ate the asparagus. Makes you want to take up food styling at home.

It isn’t a money black hole

So, for your kids to have a healthy meal (ok, with an occasional french fry and some ice cream), unlimited kiddie bar access, and a good three to four hours of awesome fun, it will cost you a whopping €15. Which is pretty much the same thing a regular pizza + drink + dessert will cost you in any run-of-the-mill restaurant in Umbria, but with no entertainment. The price/quality ratio for the regular menu is more than fair: the fixed menus with four courses run €25 (I couldn’t finish my vegetarian menu the last time we went) and the alla carte is more than in line with average trattoria prices. The lack of arcade machines or tacked-on entertainment extras means that it’s easy to keep an eye on your budget for the evening.

Oh, I forgot to mention the funny hats. They’re free.


Rebecca as Guest rather than Hostess: Podcasting about Italy

Sure, you say, her prose is brilliant and she’s photogenic as all get out. But are her tones dulcet?

Well, my friends, feast your ears on this week’s Eye on Italy podcast, during which I (with fellow expat blogger and vegetarian Michelle Schoenung) discuss how to navigate the turbulent waters of alternative diets (primarily vegetarian and gluten-free) in the free-flowing river of Italian cuisine.

And remember, there is nothing like a good editor to polish prose, Photo Shop to correct pictures, and excellent editing to transform a bumbling stutterer into a poised and authoritative interviewee. Just a thought.

On with the show!


Spring in Umbria: What to Wear, What to Do, What to Eat

If in the spring a young man’s fancy lightly turns to thoughts of love, in the dog days of icy February he is most likely thinking about his next vacation. Preferibly to warmer climes. If the drifting snow and slate-colored skies have got you dreaming of your next trip to central Italy, here’s a quick overview of what you can expect in springtime in Umbria.

Spring Weather in Umbria

Spring, specifically April and May, is one of my favorite times to visit Umbria. The crowds haven’t yet begun to bunch up around the major monuments, hotels, restaurants, and anyone working in the travel industry is just coming off a winter rest so happy to see you, the days are longer (many churches and monuments are open until dusk, so a longer day is conducive to getting more bang for your buck), and the lovely Umbrian countryside comes alive with blossoming trees, blooming gardens, and meadows of wildflowers.

That said, being properly kitted out for an Umbrian spring involves a little packing savvy. Make sure you bring clothes you can layer, since the weather may go from chilly and rainy to sunny and warm in a matter of days (if not hours).  I would include a jacket,  a sweater (or fleece), shoes that can take rain, a scarf (or pashmina), and an umbrella. Obviously March through mid-April will require heavier layers, while the end of April through May warms up considerably and you can get by with lighter clothing. For some average temperatures, try this handy graph here.

Also, make sure you have both indoor and outdoor sights on your itinerary so you can work around anything the sky might toss at you. The weather is, of course, spottier than it would be at the height of  summer, but generally has cool, sunny days (good for walking or exploring a hill town) interspersed with some showers (a great excuse to duck into a museum or church). …and gets steadily warmer and sunnier the further you push forward into May.

Spring Holidays in Umbria

If you are planning your trip on a strict budget, by choosing a “shoulder” season (those buffer months between high and low season), you will be more likely to find deals on flights, accommodations, and car rentals. Shoulder season for Umbria generally includes the months of March and some or all of April, but you need to keep an eye on when the national holidays are, as you won’t be likely to find discounted rates during those times.

8 March: Festa della Donna (National Women’s Day)—This isn’t likely to flip rates into high season, and may even save you some money if you are of the fairer sex. The Ministry for Art and Culture has periodic discount days for state museums and monuments across Italy, and on the Festa della Donna women have free admission. Beware of trying to dine out, however, as restaurants will be packed with tables of girlfriends out for a night on the town and many places will offer only a fixed menù dinner option.

17 March: Festa Della Unità dell’Italia (Unification Day)—Word is still out as to whether this holiday is a one-off for 2011 or will stick around for awhile. Some museums and monuments will be closed, as will offices and businesses (most restaurants and shops catering to tourists should remain open). As it falls on a Thursday this year, many Italians may take advantage of the ponte (“bridge” between a holiday and the weekend) to head out for a mini-break, so hotel prices may reflect the surge in demand.

19 March: San Giuseppe (Saint Joseph’s Feast Day, celebrated as Father’s Day)—This doesn’t really have any effect on anything, but if you happen to be in Italy with your favorite Dad, you might want to buy him a plate of zeppole (a custard-filled fritter) or frittelle (a sugar-dusted rice fritter) traditionally eaten today to show him your love.

Pasqua/Pasquetta (Easter weekend–from Good Friday through Easter Monday)– One of the most popular times for Italians to take advantage of their schools and offices closing and head out on vacation. Definitely high season prices, and availability may be scarce. On the upside, however, visiting around Easter offers an opportunity to participate in the many rituals and traditions surrounding this solemn yet joyful holiday.

25 April: Festa della Liberazione (Liberation Day)—Some museums and monuments (along with all offices and schools) may be closed, and if it falls near a weekend you may run into a ponte peak. This year il 25 Aprile (as it is colloquially known) is the same day as Pasquetta, so see above.

1 May:  Festa dei Lavoratori (Labor Day)– Some museums and monuments (along with all offices and schools) may be closed, and if it falls near a weekend you may run into a ponte peak. The Ministry for Art and Culture has periodic discount days for state museums and monuments across Italy, and on Il Primo Maggio (as it is colloquially known) many offer €1 admission.

Spring Festivals in Umbria

Hand in hand with holidays come festivals, and one of the biggest selling points to visiting Umbria in spring is the plethora of wonderful traditional local festivals, during which the region awakens from its long winter hibernation and welcomes spring with open arms. For a list of those worth checking out, take a look here. (The list ended up so long that I made it into its own blog post. Sorry about the detour!)

Spring Sagre in Umbria

The sagra season really begins to gain traction in spring, so if you are looking for a festive atmosphere, a traditional meal, and a great window into Umbria culture, stop in to one of these:

Scheggino: Festa del Diamante Nero (mid-March) When they say the Black Diamond Festival, they are not talking about the gems you wear, but those you eat: truffles!

Bevagna: Arte in Tavola (end of April – beginning of May)–A celebration of traditional Umbrian cooking, with a little art and history thrown in, along the streets and piazze of one of Umbria’s loveliest towns.

Eggi: Sagra degli Asparagi (end of April – beginning of May) This hilltop village in the beautiful countryside near Spoleto is all about asparagus one week of the year.

Pietrafitta: Sagra degli Asparagi del Bosco (end of April – beginning of May) In a variation on the theme, this village near Piegaro concentrates on wild asparagus.

Spring Food in Umbria

Affettati (charcuterie): One of the mainstays of the Umbrian diet is pork, and the region is famous for its salame, prosciutto, dried sausage, corallina, and pancetta. Traditionally, pigs are butchered during the winter, and by spring the cured and salted charcuterie is at its prime.

Wild asparagus: Umbrians are diehard foragers: mushrooms, berries, field greens and, come April,  the wily wild asparagus. Local markets sell them by the bunches, and the sharp flavor is perfect with fresh tagliatelle (egg noodles) or in risotto.

Easter food: Easter is the biggest spring holiday, and, like most Italian holidays, food plays a principal role. Breakfast is traditionally the contents of the specially prepared and blessed Easter basket, including hardboiled eggs, new salame (see above), wine (yes, the breakfast of champions), a savory cheese bread (torta pasquale or torta di formaggio), and the dove-shaped colomba sweet bread. At lunch, expect egg-based pasta in all shapes and forms, lamb or young goat, artichokes, asparagus, fennel, and other spring vegetables, and the first strawberries of the season.  Afterwards, merrymakers break open their hollow chocolate eggs to find their surprise inside and eat the remains as dessert.


The Vegetarian’s Dilemma: Umbria and Pork

The toughest trial the newly-minted expat has to endure is that clunky, awkward, square-peg-in-round-hole exercise of superimposing one’s own largely culturally dictated belief system on that of one’s new host culture, and–with a little cutting and pasting, giving and taking, conceding and demanding– cobbling together a new one.

Okay, the second toughest trial.  The first is, of course, bagel withdrawal.

When it works (a fun story of when it works), the exercise is an alchemy of skimming the cream off the top of both cultures and creating something greater than the sum of its parts.  When it doesn’t work, it produces the Bitter Expat…the one who does nothing but harp on the host culture at dinner parties, boring fellow expats with tales of woe and offending locals with claims of how everything is bigger, better, and faster in one’s home country.

I moved to Umbria as a vegetarian.  Luckily, not a new vegetarian, so I had shed the holier-than-thou affect of the newly converted, but a vegetarian nonetheless. Umbria is a region of meat eaters.  Not only meat eaters, but meat raisers and meat butcherers.  This traditional, rural area still has vast swaths of farmland where the turn-around time between barnyard and dinner table is a few hours at most.  Though older Umbrians remember a diet based largely on grains and legumes (flavored with pork fat and charcuterie) with meat reserved for special occasions or, for the more prosperous, Sundays, the steadily climbing standard of living over the past two generations means that meat has become a mainstay of the local diet.

The sight of fresh homemade sausages hung to dry warms the cockles of any Umbrian's heart.

That said, the modern regional cuisine continues to reflect the poor hunting and farming culture that dominated Umbria for millenia with its heavy use of game (hare, fowl, and wild boar) and–the uncontested monarch–pork.  The pig was, and remains, the foundation upon which the lion’s share of Umbrian dishes rest for a number of reason.  Pigs once had a symbiotic relationship with the land (less so now as most are no longer kept outdoors), as each fall they were herded under oak trees bordering farm fields to consume the fallen acorns and—ahem—fertilize the fields along the way.  Pigs are a smaller, less dangerous animal than cattle and their care and feeding were often the responsibility of the family’s children.  And, most importantly, pigs can be consumed down to the last centimeter.  Nothing was wasted when a pig was butchered, and during a time when a family of twenty had to stretch out a single pig to cover a year (something often done), this could make a big difference.

They say that pigs are highly intelligent animals. After having them as next door neighbors for 18 years, I have my doubts.

Most country families in Umbria still butcher a pig each year (though now the meat is consumed by about four people, and much less of it is cured in favor of freezing), and many urban families reserve a pig in the spring at a local farm, which raises it for their clients until the following winter.  This tradition is so strong that a recent EU regulation banning home butchering was amended to allow a limited number of pigs to be home butchered (across Italy).  The ingrained frugality continues, and the pig is still consumed from snout to tail (head cheese helps clear up the scraps, as does blood pudding (a blood, sugar, raisin, pinenut baked concoction that my husband’s 105 year old grandmother still makes), heavy use of lard in cooking, and generosity with the dogs.).

Le dejeuner sur l'herbe

So, have I mentioned that I’m a vegetarian?  Yes, and I may as well fast forward over the first years of avoidance ( I would simply head out of town for the weekend) followed by reluctant acceptance (I would hunker down inside the house for the weekend) to my current whole-hearted embrace (I invite friends for a “salsicciata”, or sausage roast, for the weekend).  It has been a long road to reconcile my American urban vegetarian value system with the Umbrian rural farming value system, but I have done it.  Here’s how:

Respect the Pig

Ok, there’s no way around it.  The pigs end up dead.  Yep.  They are killed in the end.  So, if that’s a deal breaker for you, it’s going to be a problem.  I realized that it’s not so much a deal breaker for me if 1) the animals are treated well during their life and 2) the animals are treated well in death.  Which they are, on both counts.

There's no getting around this.

Umbrians (and, I suspect many cultures who maintain a much more immediate relationship with their food than most Americans do) tend to treat their animals well…they eat well, they have ample room and fresh air, they are not given hormones, antibiotics, or fillers, they are allowed to grow at a normal rate and are given adequate vet care.  This not because Umbrians are more soft-hearted about animals in general (their unsentimental view of dogs can be jarring), but because they care about what they eat and any animal who has been badly fed, stressed, and medicated is not going to make for good eating.

The actual killing of the pig is, I daresay, anticlimactic.  There is no throat-slitting, no trauma, no slasher-film graphic.  They take a compressed air pistol shot to the temple, and are already gone when they hit the ground.  That’s how it’s done.  It took me years—years—to work up the courage to stand by and watch, and then I felt silly for making such a big deal of it.  Some squealing occurs, not because of pain or terror but because pigs are stubborn, ornery SOBs who don’t like to be moved around, be it from one sty to another, from one pasture to another, or from one dimension to another.

Three generations of "norcini" or hog butchers.

Respect the Earth

There is no environmental impact in family farm stock raising.  We feed them the forage we raise in our fields, and use their waste to fertilize our fields.  This is not a feed lot. There is no manure lagoon. They roam freely in their pen. They are never medicated (unless, of course, they get sick).  All those misgivings I had about meat consumption in the 1980s in the US do not apply here.  In fact, much of the Umbrian landscape—the patchwork of tiny, oak-ringed fields, pastures, vineyards, and olive groves–would be very different were it not for the history of the small, family farm which dabbles a bit in stock, a bit in forage, and a bit in produce.

It's a tag-team job of hands and knives (and tongues).

Respect the People

To love Umbria is to love its culture, history, and people.  And it’s hard to separate that from the dinner table.  There are some practices that have roots in history that I consider indefensible (genital mutilation comes to mind, for example), but the annual hog kill is not one of them.

Once a year, the extended family gets together (with various neighbors, friends, and passers-by who catch a whiff of fresh sausages frying) for what amounts to more of a party than a chore.  In Umbria, the heavy work of sectioning the meat, grinding mixes for sausage and salame, and preparing haunches and shoulders for salting and curing is primarily the men’s job, though that’s not true in all of Italy, and the women spend the day bustling back and forth from the kitchen with pots of boiling water, spices, and lots of unsolicited advice.

Making the salame is serious business accompanied by lots of banter.

There is laughter, light-hearted ribbing, and hours and hours of story-telling.  Long dead family and friends are brought up as if they had just departed yesterday, and children (mine included) are handed knives and taught how to correctly cut ribs (usually by four different people with four conflicting methods), make head cheese (in a perplexing development for this vegetarian mom, my eldest son’s favorite task is also arguably the goriest one), and, in a subtle way, internalize the cycle of life-death-life.  The day culminates in a sausage roast come dinner time, when the numbers swell and often an organetto appears from nowhere to wheeze out traditional tunes.

My son's favorite task is, clearly, also the most dangerous and disgusting.

Have I begun eating meat? No (more out of habit that principle–honestly, many of the same moral and ethical arguments made against the meat industry can be made against the sugar and cocoa bean industry but that doesn’t slow my chocolate consumption one bit, baby) but I learned that though we began our journeys from two points of departure that seemed diametrically opposed, somehow the Umbrians and I have ended up in the exact same place.

Our charcuterie curing under a thick layer of salt, pepper, and garlic.

Intrigued by home curing meat? Follow Judy from Divina Cucina as she spends the next twelve months showing us her thighs, breasts, and belly during Charcutepalooza!