Umbrian Antipasto at Agosto Montefalchese
Gnocchi al Sagrantino
Farro con i funghi
Lentil Soup
Pappardelle al sugo di Cinghiale
Rigatoni “alla Carbonara” made with Sausage and Asparagus
Prosciutto di Norcia
Rabbit roasting over an open flame.
Mixed Grill
The true bruschetta
“little drops” of prosciutto
Masha in her Garden
Best Gelato in Venezia
5L bottle becomes 5/1L bottles
Roast Chicken, Eggplant Parmesan, Roast Zucchini, and Cheese filled Arancini
Going for it -- Eating Cheeseburgers on the 4th of July at Basiliko' in Foligno, Italy
Figs -- a plate of Umbrian “fallacciani”
Goat Cheese from Cascia
Ravioli with Summer Truffles
Stinco di Maiale -- Pork Shank
Farfalle with Wild Boar Sauce
The outdoor kitchen at Casa Gola with homemade farfalle on the cutting board.
Easter Breakfast - Lonza, Salami, Cheese Bread and a hard-boiled egg.
Tagliatelle with wild asparagus
Wild Asparagus
Wild Fennel
First olives of the season - Alberto Cipolloni Foligno
Carciofi alla romana
cheese, fava beans and casatiello napoletano
making the sausages
Easter antipasto
tagliatelle with wild asparagus and tomato
Pasquetta lunch - grilled sausages and field greens
lamb stew with lemon
we passed as usual on the sheep's head at the butcher shop
Arrival of the melon
Picnic at a country hotel in Tuscany
Dinner at a villa in Umbria
Sacher Tort with a musical theme
Focaccia from Liguria - Plain, Olive and Herb
Barbazza - cured pork cheeks - pan fried and seasoned with wine (Bevagna, Umbria)
