Boneless Turkey leg, rolled with guanciale or pancetta, herbs, juniper berries and garlic, and roasted with onions and balsamic. Perfect for a holiday meal! Hello dear friends, how are you? at Alla Madonna del Piatto we are finally at the end of the season and enjoying the first few days of rest and free time…… Continue reading Stuffed Roast Turkey Porchetta Style
Hello my friends how are you? Have you had a lovely summer? While the North of Europe has suffered crazy high temperatures this year, we have had one of the mildest summers in ages. I can’t really say it’s been cool, but it’s been nice enough for us to venture out for wonderful day trips.…… Continue reading Figs and Wine Tiramisù
Served with a slice of crunchy bread, these eggplants alla marinara are perfect for a light, meatless meal. You can also serve them as an appetizer, or cut them into squares and serve for an aperitivo on the terrace to enjoy the long, golden evenings.
Do you also have the feeling that spring is never coming? I start to be spring-obsessed around the first 10 days of March. By then, I am so ready with winter that I can’t take another grey day. Somewhat I forget that we will have to endure at least one more month of bad…… Continue reading Mezzelune pasta filled with “porchetta” pork roast in fennel juniper butter
This month has been mellow and nostalgic as it’s often in October in Umbria. While still reeling after a summer of record-high temperatures, we have enjoyed a string of magnificent sunny days and Technicolor sunsets. It’s been like a balm for body and soul. We miss our own olive harvest. The extreme temperatures and drought…… Continue reading Green stringozzi noodles with creamy roasted squash and ricotta sauce
Sometime I wish to have a year that is entirely made of September. This is especially true after the record high temperature of this past summer. However this month is always my favorite as our home is lively with guests who come to visit us from all corners of the world. Most often than not,…… Continue reading Figs preserved in spiced wine syrup
My quest to unlock the secrets of Umbria’s rural culture, traditions and foods often gives me the opportunity of new and interesting explorations. Nothing makes me happier than sharing all this with those who seek a deeper understanding of the locals and their customs. This week I have had the pleasure to host food-photographer…… Continue reading How to make Umbrian pork sausages and other pig stories