Stuffed Roast Turkey Porchetta Style

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 after a very busy fall. It was so busy we … Continue reading Stuffed Roast Turkey Porchetta Style

Umbrian style light pot roast

One of the funniest statements I have heard from a guest in over 15 years of teaching about food and cooking is the following: “I have realized I need to have a relation with a butcher”. And indeed, if you eat high quality meat, you will probably agree that counting on a competent butcher it’s a necessity. Someone who is capable to advice you on … Continue reading Umbrian style light pot roast

How to make Umbrian pork sausages and other pig stories

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 extraordinaire Jenny Huang. She has visited us to discover Umbria’s … Continue reading How to make Umbrian pork sausages and other pig stories

Umbrian-style braised sausage with fresh fennel (and my travels)

Hi dear friends, how are you? I hope spring is treating you well wherever you happen to be. Spring is in full swing here in Umbria and more gorgeous than ever. As for myself, these are the first quiet days after half a year of excitement and travels. I can hardly believe we were in our beloved Thailand in December then back home in January … Continue reading Umbrian-style braised sausage with fresh fennel (and my travels)