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La Romita’s Table – Chocolate Breakfast Cake

September 15th, 2013
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Moretto (Moretto means “brown”), or Chocolate Breakfast Cake, is a participant favorite. It’s already low in fat, and you can also substitute canola, safflower or sunflower seed oil for the butter. Moretto has a surprisingly rich chocolate flavor , is very easy to make and is also delicious as an afternoon snack: try it with a smear of Nutella or raspberry jam! Ingredients: 1 1/2 scant cups all-purpose flour 1 cup sugar 1/2 scant cups butter, softened 2 eggs 1/2 cup unsweetened cocoa powder 1


A Summer of Sadness and Beauty

September 15th, 2013
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As many of you are aware Enza Quargnali, founder of La Romita School, has been absent from La Romita this year in body, while fighting a battle with an illness that she calls the beast.  But she is winning this battle and her spirit has been present every day in this beautiful old monastery that is, perhaps most of all, a monument to her determination and her love of art.  She is in the prayers of all who love this place…and in daily phone conversations


Cucina Italiana – Pizza di Formaggio

April 19th, 2013

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


Cucina Italiana- Portobello and Squash Lasagna

December 26th, 2012

Unlike other recipes featured in this newsletter, this dish not a La Romita staple. It is, however, a family favorite and made in the La Romita style– that is, with simple, fresh, healthy ingredients. Cold winter months call out for pasta al forno, and this version can be served by itself as a delicious meat-free meal. Making lasagna is always time consuming: one advantage to this recipe is that he ingredients can be prepared a few days before the dish is assembled, which makes preparation


Cucina Italiana – Filetto di Maiale All’Arancio

July 25th, 2012
Filetto di Maiale All' Arancio

This is one of Egizia and Franca’s favorite recipes.The lean pork cooks quickly, and the fresh orange adds a touch of sweetness and acidity that is refreshing in the hot summer months. Although navel oranges will work, they are too sweet for best results. A better choice are Valencia oranges or, for an exotic touch, red or “blood” oranges. Filetto di Maiale All’Arancio Ingredients Two pork tenderloins, approximately 2 1/2 pounds 2 medium sized oranges 1-2 tsp green peppercorns 2-3 cloves garlic fresh rosemary fresh


Cucina Italiana – Zuppa Inglese

June 11th, 2012

Zuppa Inglese This is one of the classic, home-made desserts you might be served if invited over for pranzo (lunch) or dinner in many parts of Italy: a bit more refined than a simple crostata, but not as complicated (or expensive) as tiramisu’.  Think of it as equivalent, on the elegance scale, to a home-baked pie —  and, like a pie, Zuppa Inglese can be endlessly refined and tweaked subject to one’s taste and fancy. It is also a popular gelato flavor. Wikipedia reports that


Fagottini di Maiale al Tartufo

May 12th, 2012

This is a delicious secondo, or meat course, that requires a bit more preparation than many of the recipes featured here, but is well worth the effort. Fagottino means “little bundle” and in this case the pork slices are combined with cheese, sage, and truffle paste into little bundles and then baked– delicious! We’ve given the original ingredients as used by Egizia and Franca, but listed appropriate substitutes that will yield similar results in terms of taste and texture. Fagottini di Maiale al Tartufo Ingredients


January/February 2012 –

February 4th, 2012

The 2012 season is looking great at La Romita.  Lots of folks are signing up for our dizzying array of art workshops led by an amazing group of teachers.  Shortly I will be making a series of presentations about La Romita and the art of Umbria in three states in addition to my home state of California. I will be in Austin with Sharon Zuegin at Katherine Brimberry’s Flatbed Press the weekend of the 17th of February, then in San Antonio, Kerrville and the Texas

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