Cooking Classes in Umbria Italy. How to buy a bottle of olive oil - Cucina della Terra - Medium. We own 35 olive trees in Umbria which we care for during the year and harvest in October.
We’ve learned a lot in the past 8 years and would like to share some information that we think will help you the next time you buy olive oil. Do you know the difference between these 2 bottles of extra virgin olive oil? The obvious size and brand don’t count. So what does, you ask? Read on…. Let’s take a look. 1. 2. The bottle on the bottom cost $18.00 for 500ml purchased from the grower in Radda (town) , Chianti (area) in Tuscany (region),Italy.
Follow Us on Social Media - Cucina Della Terra. Cooking Vacation in Umbria and Tuscany - Cucina Della Terra. Taste of Umbria Culinary Vacation in Italy converted. Taste of Umbria Culinary Vacation in Italy. Classic Culinary Vacations - Cucina Della Terra. Calendar View our annual calendar here to see when our next Tuscany cooking vacation will take place.
Classic Culinary Vacation Itinerary Day 1 - Arrival Arrival in Rome. Transfer by train to Chiusi Chianciano station, where you will be greeted and shuttled to the farmhouse. Olive Harvest Tour Tuscany. Olive Harvest Tour Tuscany. One Day Cooking Class in Umbria - Cucina Della Terra. One Day Cooking Class in Umbria Come join us for a cooking class in our bright, fully equipped teaching kitchen .
Sit under the pergola surrounded by olive trees and rosemary and enjoy the fruits of your efforts! Details Half day, mornings or evenings, Monday through Saturday OR Full day with market tour (wednesday only) Instruction with 2 professionally trained chefs minimum 4 - maximum 14 for full-course OR minimum 4 - maximum 22 for a handmade pasta class Choose the Italian technique you want to learn: pasta-making, risotto, gnocchi We'll suggest menus that can include fish, meats, vegetables, grains and fruits that will always feature locally grown foods Please call or email us to book your class Deposit required to secure your dates Prices dependent on the menu Call :
Truffle Hunting Tour Umbria. Truffle Hunting Tour Umbria. About Us - Cucina Della Terra. Cooking Vacations in Umbria, Italy Cucina della Terra is a unique vacation experience located in the rolling hills of Umbria, Italy. Founded by Chef Gerri Sarnataro in 2008, our mission is to provide immersive cultural experiences through the lens of wine, food and local craftsmanship—and to share culinary experiences that guests can recreate at home. Our tours are intimate and personal, hosting no more than 15 guests at a time. This provides for a true hands-on learning experience, both in and out of the kitchen.
In addition to tasting regional products and gaining hands-on skills, guests will enjoy trips to UNESCO landmarked hill towns, leading Umbrian and Tuscan wineries, and the finest local artisans. Meet Chef Gerri Growing up in Queens, New York, it was easy for Gerri to fall in love with food. Armed with a graduate degree in education and developmental psychology from New York University and Columbia University, respectively, it was clear that Gerri was destined to teach. Celebrate with Italian Red Wine. Celebrate with Italian Red Wine. Truffle Hunting Tour Umbria - Cucina Della Terra. Calendar Our truffle hunting tours take place yearly in October.
View our annual calendar to see our various culinary vacation options. Cucina Della Terra Cooking Chef. Cucina Della Terra Cooking Chef. Cooking Vacation in Umbria and Tuscany - Cucina Della Terra. One Day Cooking Class in Umbria. One Day Cooking Class in Umbria. Truffle Hunting Tour Umbria - Cucina Della Terra. Truffle Hunting & Cooking Vacation. Cooking Vacation in Umbria. Cucina della Terra (Castiglione del Lago) - 2019 What to Know Before You Go (with Photos) Classic Culinary Vacation Itinerary. Umbrian Gold: Saffron, a Spice Worth the Price of Gold. I have a local publication Lungo Lago to thank for raising my awareness of the long history of saffron in the region of Umbria where I live and run cooking vacations in Umbria.
We think of saffron as a spice used to color and flavor foods when in fact, history tells us a different story. Dating back to the 13th century, saffron was a natural tint used for coloring cloths and paint. Citta della Pieve, a stone’s throw from our kitchen, produces the crocus sativus, prized for the golden red threads that we know as saffron. The great Il Perugino -Pietro Vanucci -born there in the 14th century and famous for “Baptism of Christ with John the Baptist” hangs in the town’s church. Perhaps he used this precious spice. How lucky are we to have fields of crocus grown locally? Will the real Parmesan please stand up. How many times do you reach for parmesan in the supermarket and really know what you are buying?.
You’ve got grated parm in tall cylindrical containers, grated parm in cryovaked bags, pieces of parm with rind wrapped in plastic. It surprised my students when I rejected a big bag of pregrated parmesan asking for a block of parmegiano reggiano with the rind instead. It meant more work for us. Accommodations For Culinary Vacations in Italy - Cucina Della Terra. Stuzzichini: Italian Cocktail Party Ideas. What better way to bring in 2017 than to host a get-together with a table laden with stuzzichini - bite-sized foods designed to stimulate your palate.
Add a few carefully selected Italian wines and you'll have the perfect combination for an Italian cocktail party. Here are some suggestions : - A selection of the best high-quality salami from your local Italian market (or maybe bring out the salami you smuggled in from your last trip to Italy). These may include prosciutto, salami, capoccolo, lardo,soppressatta - Some Italian cheeses that range from hard to soft such as parmigiano reggiano, Tuscan pecorino, taleggio, robiolo, stracchino, a sweet gorgonzola, montasio, fontina - Baskets of herb flavored grissini (breadsticks) and salted foccacia,
Cold Tomato Soup, Italian Style - Cucina della Terra. Italians love summertime for entertaining and community.
It is not unusual for friends to get together frequently on weekends to take a swim in someone’s pool and have an aperitivo or to get together for a “pot luck dinner” which isn’t pot luck at all, but a planned effort on everyone’s part to make either an antipasto or salad or first course, second or dessert that will complement the season. We all bring a bottle of wine and it is a beautiful way to celebrate friendship and the season.
For one of our recent dinners, Marilena Sacco, my indefatigable friend and neighbor in Castiglione del Lago made a gazpacho with shrimp. It immediately brought to mind a gazpacho that I had made when I was exploring Spanish cuisine decades ago. It is the perfect dish for serving porta via (carry out, no cooking at the last moment). Celebrate with Italian White Wines: part 2. Seafood dishes are frequently found on the menu this time of year.
There are several Italian white wines that were born to be paired with seafood dishes. There are so many great wines to choose from that this short list was difficult to compile. I am going with my favorites here and the possible omission of your favorite is not meant to be disrespectful. This was the year of Vermentino for me. I tried vermentinos from all over the world but especially the ones that I could find from Italy. There are also several wonderful Vermentinos coming from Sardinia particularly the Siddura Vermetino di Galllura which bursts with flavors of lime, apricot, fennel and green herbs.
Accommodations For Culinary Vacations in Italy - Cucina Della Terra. Celebrate with Italian Red Wine! Part 3. Cooking Vacation in Umbria & Tuscany. Vegetable & White Bean Soup. Nothing more than chilly weather makes me want a bowl of this hot vegetable and bean soup.
Vegetable & White Bean Soup makes 6 servings Ingredients 1 tablespoon diced pancetta 1 cup ¼ inch diced onion, peeled 1 cup ¼ inch diced celery, peeled 1 cup ¼ inch diced carrot, peeled Pinch salt & pepper 1 can (450 grams) canned cannellini beans 4 cups chopped kale 1 qt chicken stock 1 bay leaf 1 clove garlic peeled &minced. Why we always buy a whole chicken: Chef Gerri. We love the versatility of a chicken throughout the year. We can roast, braise, saute, poach, make a dynamite risotto, soups, or salads. And, purchasing a whole chicken lowers the cost per pound. The big bonus is the carcass. Our method creates 3 distinct groups once the bird is cut up. 1. Why we always buy a whole chicken. We love the versatility of a chicken throughout the year.
We can roast, braise, saute, poach, make a dynamite risotto, soups, or salads. And, purchasing a whole chicken lowers the cost per pound. The big bonus is the carcass. Our method creates 3 distinct groups once the bird is cut up. 1. 2. 3. We use #1, the breast, for quick saute & roasts, usually marinated in lemon, garlic & olive oil or sprinkled with lots of fresh herbs #2, the legs, thighs and wings are ideal for braised dishes like cacciatore, adapted to the season. Finally, we use #3, the carcasses and wing tips to make extraordinary broth perfect for flavorful vegetable and fish risottos, soups or pan sauces.
With very little effort, disassembling the chicken in this way lets us make 2 separate recipes plus stock up (no pun intended) on carcases for a dreary day when all one of us wants to do is stay home and use time to create a healthy base for future meals. 5 kitchen gadgets you can't live without in an Italian kitchen. Stuff Those Veggies! Stuff Those Veggies! How to Take Mushrooms — Eat Your Mushrooms Article. A few months ago while walking down a gravel road in Umbria, I met an elderly woman while she was getting onto her bike. Her basket was filled with diverse mushrooms, none of which I could identify. We engaged in a conversation about her mushroom foraging which she does after a rainfall and the earth is warm enough to encourage spores to sprout mushrooms. I marveled at her skill and confidence, since only 4% of over 10,000 varieties of mushrooms fall into the “safe to eat class”. Her mushroom identification surpassed mine.
Her mushroom identification skill was passed down from generation to generation in her “hood”. Despite my deprivation, I still love mushrooms. Crispy Salmon & Summer Vegetables. Crispy Salmon & Summer Vegetables. We are always looking for easy meals during the summer that make use of local vegetables and won’t have you melting at the stove. May we suggest this one ? Ingredients. One Day Cooking Class in Umbria. Umbrian Gold: Saffron, a Spice Worth the Price of Gold. How to stock your kitchen pantry and have fun in your kitchen 2019. Wine Tour & Cooking Vacation in Tuscany and Umbria.
Calendar. Cucinadellaterra. Cucina della Terra. Meet Chef Gerri - Cucina Della Terra. Cucina Della Terra.