Hidden Treasures: November 2012

November 28th, 2012

We’re back in the States.  For the last six months, we’ve been living the La Romita dream…not only through the pleasure and edification we share with our participants and teachers, as pleasing and edifying as that is…but through the cultivation of certain obsessive behavior.  There has always been an exceptional beauty in the artistic endeavors of humanity and there are precious few places on this planet in which these endeavors have been manifest, recorded, and preserved as perfectly as they have in Italy.  The instruction

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Ken O’Connell: Sketchbooks and La Romita

October 23rd, 2012
laromitagroup12

[Editor’s Note: Kenneth O’Connell has taught at La Romita four times in the last 8 years, and this year led the workshop Sketchbooks in Italy in early September.  He is a Professor Emeritus from the University of Oregon, and is also President Emeritus of Imagination International, Inc. which imports Copic Markers into the USA. He is working in Sketchbook number 74.] Italy is a wonderful country to visit and La Romita a very special place to be. The combination of housing, amazing meals, quiet studio,

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Sharon Zeugin: My Time at La Romita

October 23rd, 2012
Sharon Zeugin 2012 group photo

[Editor’s note: Austin-based calligrapher Sharon Zeugin led the the 2012  “Painting Umbria with Words and Images”  La Romita session this year, her second workshop hosted by La Romita. Find more of Sharon’s work, and read her blog, at http://www.sharonzeugin.com/] Impressions of my time at La Romita A star-lit evening musical performance in an Umbrian hilltop monastery; Using a wash basin for Impromptu suminigashi painting sessions in the La Romita courtyard with Enza; Demonstrating the “bones” of Roman Capitals with pencil in one hand and a

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Our 2012 Art Workshops: A Retrospective

October 23rd, 2012
Edmund

It has been both interesting and inspiring to view the past six months here in Italy as strengthening our ties to the past as we branch out into new possibilities of artistic expression and appreciation.  The formula remains: the rustic elegance of this ancient monastery, the authentic Umbrian cuisine, the exhilaration of creating art in this artistic paradise, the trips to the villages where the art and architecture frames the warmth of the Italian people.  At La Romita, these aspects are the foundation of the

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Conversations

August 28th, 2012
Edmund

I have a bit of a break here in Umbria.  I’m sleeping late and wandering a bit to keep up on this incredible region.  You may remember that in this blog I talked about my visit to the wonderful folks in Texas.  Now we’ve had the good fortune to receive the Texans here in Italy.  Sharon Zeugin is a master (Maestra) calligrapher, and fascinating painter.  She brought a core group from her hometown of Austin, but many of her fans are from all over the continent.  I don’t normally write about

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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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No Faint Praise Here: Teacher and Artists

July 25th, 2012
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Edmund

It has been a hot summer in central Italy (the Earth?), so the cool air in our studio chapel and in the dining area have been a popular addition to the La Romita experience.  Kay Russell and her followers from the San Francisco area were here followed by Susan Elliott and her group from Colorado.  Both Kay and Susan retired this past June from careers teaching art at the University level; Kay at City College of San Francisco, Susan at Metropolitan State in Denver.  First,

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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

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