Author Archive

Resident: Carlo Matos

December 2nd, 2016
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Carlo Matos: 2016 La Romita Fellowship Recipient

This past summer (2016) La Romita piloted its first ever Residency with the willing cooperation of Carlo Matos, writer & poet. Carlo spent a productive week camped out on the veranda overlooking the pass to Spoleto and allowed us to interview him about the experience.       You have been to many residencies, what did you like most about your overall experience at La Romita? The grounds were immaculate and beautiful. Every day, I would sit outside in the gazebo overlooking the mountains and

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Frittata di Zucchine

August 27th, 2012
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Frittatas are Italy’s answer to the French omelette and the Spanish tortilla.  Fillings are limited only by what’s in season and the cook’s imagination – common inclusions in the frittata are asparagus, onions, or mushrooms, but just about anything can be used as a filling – even pasta! For this recipe, we’ll use zucchini, as they are in season almost everywhere in August. The filler should be lightly and simply cooked – a quick saute or blanch before being incorporated into the egg mixture. There are three

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Linguine al Pesto

March 5th, 2012
Basil and Mortar

Pesto isn’t exactly the recipe of the season, since basil is best at the height of summer. Still, in the middle of winter a nice pesto is a breath of freshness and a promise of the coming seasons. For those of us in the warmer climes, getting some fresh organic basil will be easier, but for those of us where winter has a bite there are plenty of greenhouse gardens capable of supplying the couple of cups of basil necessary for this dish. A little

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Pollo al Tartufo

October 24th, 2011
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Pollo_al_tartufo

It is a bit disappointing that by the time mid-October rolls around, La Romita has usually closed her doors for the year. Disappointing because some amazing Umbrian delicacies come into season in fall, chief among these the black truffles of Norcia. Truffles are the “fruit” of a fungus that grows on the roots of forest trees, particularly oak and hazelnut.  Up the Valnerina (Valley of the Nera River) to the northeast of Terni,  three rivers pass through forests of these trees around the town of

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Ciriole alla Ternana – Part 4

September 28th, 2011
Ciriole alla Ternana

And finally, bringing the Ciriole together with a spicy tomato sauce. Part 1 – Pasta Fresca Part 2 – The Story of this Recipe Part 3 – Ciriole – Making the Pasta Part 4 – Ciriole alla Ternana – The Complete Dish Ciriole alla Ternana Ingredients (trad): 1 link or 1/4lb of spicy italian-type sausage, casing removed and pulled apart into very small pieces 1 28oz can of San Marzano Tomatoes (see ) 1.5 Tbsp fresh parsley (Italian or flat-leaf, finely chopped) 1 Tbsp Olive

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Ciriole alla Ternana – Part 3

September 28th, 2011
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Here we get to the nitty-gritty: the actual recipe for the pasta itself. Make sure you check out the videos at the bottom of the page, featuring Irma demonstrating the steps! Part 1 – Pasta Fresca Part 2 – The Story of this Recipe Part 3 – Ciriole – Making the Pasta Part 4 – Ciriole alla Ternana – The Complete Dish Ciriole Ingredients (trad): 3 Cups flour* 1 Cup minus 1 Tbsp water scant 1/2 tsp salt scant 1/4 tsp soda makes approx 1lb

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Ciriole alla Ternana – Part 2

September 28th, 2011
Le Ciriole di Irma

Part 1 – Pasta Fresca Part 2 – The Story of this Recipe Part 3 – Ciriole – Making the Pasta Part 4 – Ciriole alla Ternana – The Complete Dish About This Recipe From Alessandro – I’ve known that I wanted to include this recipe in our collection for quite a while, so when I went to visit La Romita in April 2011 I leapt on the opportunity to learn from a master. Some of our past participants might remember Irma Cruciani. Irma was

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Ciriole alla Ternana

September 28th, 2011
Ciriole alla Ternana

By all rights, recipes with short ingredient lists should only need a few words of explanation, but obviously there are exceptions. Who could be surprised that pasta, the iconic dish of Italy, would need more than a few short paragraphs to do it honor?  Making fresh pasta may seem daunting, but it’s a rewarding endeavor and we hope to inspire you to try making some yourself! So in four parts: Ciriole alla Ternana Part 1 – Pasta Fresca Part 2 – The Story of this

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