Teaching and Painting at La Romita – by Fritz Kapraun

January 17th, 2014
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In June 2013, I taught an impromptu 10-day watercolor painting workshop instead of the more traditional 14 day format most often offered at La Romita School. The international group included a professional artist from Canada as well as beginner-to-advanced painters and non-artists from several states. Two of these artists had been to La Romita with us multiple times in the past. This was my 6th workshop, but my first solo teaching experience at La Romita. Previously, I had team-taught with Bob Rankin and Virginia Wright-Frierson


2014: A Season of Superlatives

December 12th, 2013
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I guess I use a lot of superlatives when talking about La Romita, but there are so many amazing people involved in each season, I really hope it doesn’t sound like I’m bragging. The line-up of instructors this year reads like a Who’s Who of professors and workshop leaders. Starting with Ken O’Connell (5 – 19 September), Professor Emeritus and long-time head of the art department at the University of Oregon, each teacher is well-known for their own art, their own pedigree, but also for


Travel and Art – by Carol Cooper

December 11th, 2013
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Artist Carol Cooper

Travel is a chance to vacate one’s current life temporarily in exchange for some new routine.  We align ourselves with the loveliness and simplicity of living with less and the freedom that brings.  Travel to a beautiful place with the intent to paint adds a whole new level of awareness to the experience.  When we paint, draw, or create in some way while on a trip, we opt for a deeper experience I call “insight-seeing”.  La Romita affords us the opportunity to focus on the


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


“Serendipity” – A Visit to La Romita

April 11th, 2013

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


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

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