Finocchio al Forno

November 17th, 2011
Baked Fennel

Fennel bulb is a seasonal vegetable most readily available in Italy during the cooler months– late Fall, Winter, and Spring. There are certain flavors that are far more appreciated in Italy than in the United States, and one of these is the “licorice” family of flavors. Anise is used to flavor liquors and sweets throughout Italy and Umbria is no exception: you can find the slightly sweet, rock-hard doughnut-shaped cookies called “ciambelle all’anice” in any grocery store in Terni, for example, and of course there

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A Harvest Moon – by Katherine Brimberry

October 25th, 2011
Brimberry 2011 Group

Last week in Austin, Texas when the Hunter’s Moon lit up my backyard, I was reminded of the previous full moon, twenty-eight days before, seen from the courtyard of La Romita, an artists’ retreat and school located near Terni, Italy in the heart of Umbria.  It was a glorious, Italian “Harvest Moon” and it kept me awake with its brightness lighting the olive grove around the quiet studio that night. It was a beautiful place to be and to make art.  For two weeks, La

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Pollo al Tartufo

October 24th, 2011
Comments Off on Pollo al Tartufo
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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Edmund’s 2011 Wrap-Up

October 23rd, 2011
Edmund

…and now…the season windup.  Charlotte Attebery, a longtime La Romita teacher / friend, and her group of Californians left on October 4th and we began the process of closing up the convent for the winter.  Hatches are battened, gates are closed, and gear is stored as the winds from the Apennine Mountains take on a bit of a bite.  Each year we watch the sunset as it travels day by day across the “Conca Ternana”, (as the bowl-shaped valley of Terni is known).  In mid-summer

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La Romita and Your Inner Explorer

September 29th, 2011
Edmund

Katherine Brimberry departed about a week ago for home with her group of print-makers.  We know that Flatbed Press in Austin is one of the best print-making studios in the country, but we didn’t know how entertaining and inspiring it would be to shake this place up with Katherine’s innovative techniques.  To call her processes “green” would be perhaps confusing in the world of art, where green is a pretty established concept.  We can call them “non-toxic.”  The power of the sun and an old

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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
IMG_0176

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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