Archive for April, 2013

Cucina Italiana – Pizza di Formaggio

April 19th, 2013
pizza-di-formaggio_intero

Don’t be deceived by the word “Pizza,” a word with multiple uses in Italy.  This savory, cheesy bread , sometimes called “Torta di Pasqua” (literally “Easter Cake”), is local to Umbria and was traditionally made and served only around Easter. In Terni and its environs, at least, it’s now found year-round: there is an excellent bakery in the small town of Strettura, just up the road from Terni on the road to Spoleto, that makes excellent Pizza di Formaggio. There are both yeast-leavened and quick-leavened

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“Serendipity” – A Visit to La Romita

April 11th, 2013
Edmund

Webster’s defines serendipity as a “happy accident” or “pleasant surprise”.  Obviously accidents can’t be predicted and surprises lose their punch if you know they’re coming, so we can’t really promise serendipity as part of the program at La Romita, but we can try.  We can say with confidence that no one knows this area the way we do…the history of the artists and patrons, the foods and wines, the hidden architectural gems, and the culture that holds it all together.  We are Italian; the family

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