Author Archive

Adabelle Hill

September 27th, 2011

La Romita has been lucky enough to have some truly remarkable people involve themselves with the mission. One person who created an indelible mark on our school is Adabelle Hill, who joined us almost at the beginning and shortly became a fixture, lending her considerable talents to the school in its formative years and helping it become what it is now. So it is with great sorrow that we learned of her passing on August 20th, 2011. Enza Quargnali posted the following: Adabelle has been

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Fagiolini al Pomodoro

August 24th, 2011
Fagiolini

Green beans have a nice long season, and are a delicious accompaniment to a summer meal. Fagiolini al Pomodoro is a common preparation in Umbria (and Tuscany) and is (as most Italian dishes) extremely simple, essentially a short braise of the bean in a basic tomato sauce. As always, start with the best, freshest ingredients available to you. Fagiolini al Pomodoro Ingredients: 1/2 lb green beans, trimmed 8 oz of crushed tomatoes (choose the best canned tomatoes you can find) 3/4 cup of water 1-2

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Gelo Di Anguria

July 22nd, 2011
Gelo03

So far we have made a point of presenting recipes that are mainstays of Umbrian cuisine. In the heat and height of summer, however, we felt that it was practically imperative that we include a recipe from considerably further south. Gelo di Anguria,  known originally as Gelo di Melone, is a watermelon custard with origins in Sicily. Melone (or rather, it’s dialectic equivalent muluni) is the Sicilian word for watermelon, while anguria is  used on the mainland. During the summer months, this velvety red custard

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Bruschetta al Pomodoro

June 14th, 2011
Bruschetta al Pomodoro

Aside from a mixed plate of salumi and bread, there is no more fundamental antipasto that the classic bruschetta al pomodoro. This simple mixture of tomatoes, garlic, salt and olive oil exemplifies the foundation of italian cooking: quality ingredients, simply prepared to show off their best flavor. It is axiomatic that you must use the best tomatoes, olive oil, garlic, and bread available. Thanks to the the Slow Food and Locavore movements,  it’s possible to either grow or find truly excellent varieties of tomatoes, each

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Crostata Di Marmellata

May 19th, 2011
Crostata di Marmellata

Italian Crostata is a type of tart made with a lightly sweetened pastry dough called pasta frolla. There are numerous forms of this pastry, which can be filled with an endless variety of seasonal fruits and custards, but the jam-filled variety is perhaps the most ubiquitous. Typical jams used for this are prune, amarena (sour cherry), and apricot, but any good quality jam – or mixture of jams – can be used. For the pictures at right, blueberry and apricot jams were used. With a

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The Honey Bees

May 16th, 2011
BeeBlog

I had the extreme fortune to make it to La Romita before the start of the 2011 season – I say “fortune” because there’s something magical about seeing our amazing staff get everything ready for opening day. Flowers come out, windows are thrown open, the beds are made, and in general La Romita puts on her best dress and prepares to welcome new guests and old friends alike. This year there was an added twist to the usual preparations – it seems that a colony

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Pizza di Formaggio

April 20th, 2011
Pizza di Formaggio

Easter is, naturally, a big holiday in Italy and one of the traditional foods served in Umbria, Marche, and Tuscany during the season is Pizza di Formaggio or Crescia al Formaggio. Despite the image this name evokes in America, this pizza is actually a yeast-leavened bread, heavily flavored with grated Parmigiano and Pecorino cheeses and makes a great meal paired with some good salami or ham and a glass of white wine! Pizza di Formaggio If budget or availability prevent you from using imported Parmigiano

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