Return to Villa Monticelli

        This past weekend we made a return to the nearby Villa Monticelli for another Irish wedding. 

    With only 55 people, this marks our smallest catered event since my arrival. Although they were small in numbers, they made up for it in spirit. I was fortunate enough to witness an awesome 80's dance party at the end of the night which culminated with a jig to some Irish folk song that I was unfamiliar with, but everyone went berzerk over.

     Earlier in the night I came to the realization that if the cooking thing doesn't work out for me, I can always head out to Hollywood and try out to be a stunt man. I was coming down one set of stairs, when I slipped on a can of red bull and then fell backwards, ass over tea kettle, down another set of spiral stairs. About half way down I heard a loud crack, which I was certain was my neck. I finally reached the bottom, and some how managed to land on my feet, relieved to see that I still had the use of my legs. To the applause of a couple of servers I did a quick survey of damage done to myself... no blood, no bones sticking out of the skin, no cracked skull. Some how I wound up without a scratch. The crack that I heard was a plastic appetizer plate that I rolled over on the way down. I thanked god for sparing my life and did a quick jig which received some laughter from the small crowd that was gathering to make sure that I was alright. I was just psyched about the fact that I can still pull something like that off and walk away from it. I will admit that I was pretty sore in the morning, but it's really funny to me now in retrospect to think about the thought processes that go through your head when you are falling backwards down a spiral staircase. Some one should do a case study.

     I added some pics that I didn't have room for on my last post of Villa Monticelli, and the last two are left over from the last post that I made of the Castello di Castelleone. Just a couple of pics of the beautiful church at the end of the street that the castle is on.

Castello di Castelleone

        One of our last catering gigs was the grand opening of the Castello di Castelleone, a 15th century castle that was recently purchased and restored and turned into a museum. The grand opening was a two day event with live music, a variety of speakers and an abundance of food.

     The outside of the castle is beautiful with an awesome courtyard, lots of cool little nooks, and a great view of the valley, while the inside has lots of rooms with antiques ranging from furniture to cuckoo clocks to suites of armor. 

     The weather was great and we got rave reviews for the food which was a five station buffet. Aside from being a museum the castle is also being rented out for parties and weddings. It is a really really cool place to get married if you've got the cash. Ciao!

Montefalco

     On my last day off with no obligations, I took the Panda and headed off on a journey by myself to the town of Montefalco. Without a cloud in the sky  the weather was perfect for a day out in the countryside.

    Montefalco 

is famous for their Sagrantino di Montefalco. A DOCG wine that must be made from 100% Sagrantino grapes. Being that funds are limited, I was only able to sample the younger versions of the wine which were still too tannic for my taste. I really enjoyed the Rosso di Montefalco that I tried. Normally containing about 65% Sangiovese, 15% Sagrantino with the rest being made up of Merlot or Carbernet Sauvignon. A lot more mellow then it's big brother, the wine went really well with the black truffle crostini that I had at a local enoteca.

     I bounced around for awhile sampling the local food and drink until I found my self in an enoteca that was extremely generous with their sampling methods. After a fun and  educational half hour spent with this incredibly kind family I bought a couple of bottles to take back to the states,  thanked them, and stumbled my way out into the vineyards trying not to make too big of a scene. I was able to clear my head and take tons of pics. The view from Montefalco is awesome, and it's always really cool and peaceful to be out among the grapes.

     After a bit I headed back into town to get some dinner and get out of the sun for awhile. The waitress at the restaurant was the forth person in town that asked me if I was Spanish for some reason. I'm still not sure why. Maybe when I speak Italian I sound like I have a Spanish accent or something. Dinner was great, and I had one more glass of wine and some home made complimentary limoncello before heading out to take some more pics and then head home.

     It was an amazing, relaxing day, and I took close to 100 pictures. The pics that I posted are, from the top, The view of Montefalco from the bottom. Then a photo of Mount Subasio in the back ground, followed by some Sagrantino grapes and the vineyards. Finally a panorama of the surrounding area. Mount Subasio is the mountain with the tan top,  at the bottom on the left hand side sits Assisi and at the bottom center of the mountain is the city of Trevi. Ciao.

     

A Little Taste Of Americana.

     When I first arrived in Italy and was just getting to know everyone, Marta had expressed an interest in peanut butter, and recipes containing peanut butter.

I remember bringing this up to Niki when she came to visit in June. Niki, being the coolest girl in the world that she is, sent me a package containing peanut butter as soon as she got back to the US.  I had to assure everyone that I was not trying to start a drug cartel, and using peanut butter to smuggle contraband into the country.

     On one of our slower days I was finally able to get around to producing some goodies with the PB. I made one of my all time  favorite foods in the world, the toasted PB&J sandwich, and then of course, the traditional peanut butter cookie.

     The PB&J bombed hard core!!! Out of the 8 employees that were in the restaurant only 2 really liked it (Marta & Spera). The others either straight up hated it, or wouldn't even try it. It was an interesting cultural experiment. Most people here have never seen or heard of peanut butter, so they are a little stand offish. There were a lot of issues with texture. It was kind of disheartening to see many of the poor reactions to something that I have grown up with and is very comforting to me. I can understand though, and I tried not to take it too hard.

     The cookies, on the other hand, were a big hit. Everyone really liked them and I have been asked to make more, and for the recipe. With reactions good or bad, it was tons of fun to make both dishes and watch everybody as they tried each one, and of course I enjoyed my tastes from home.

Mastro Livi

     The other day Chef asked me if I wanted to go see how the knives were made at the knife-smith in Perugia. Since I am a cook, I am also a bit of a knife enthusiest as well, so I jumped at the chance. You know, tools of the trade, extention of the hand, and all of that good stuff.

     We boxed up all of the kitchen knifes for sharpening and headed to the shop of the master knife-smith, Mastro Lido Livi. Chef has been getting all of his knives from Mastro Livi ever since he started to cook professionally 14 years ago, and they have been friends ever since.

     The style of knife that Mastro Livi began making five years ago is similar the the Japanese knifes made by Global. One continuous piece of steel from the tip of the blade to butt of the handle. The knives are top quality, made from stainless steel, and are super sharp and super light.

      Along with producing kitchen knives, Mastro Livi is world famous for the hand crafted straight razors and classic barbers scissors that he produces. In Italian the word Mastro means master, and it is given to a craftsman by his clients. Mastro Livi makes incredibly beautiful straight razors and scissors using Damascus Steel.

     I was just about knocked off my feet when Mastro Livi asked me to write my name down on a piece of paper, which he then took to engrave on to the large knife that I am holding in the picture. He gave me the knife along with 5 dvds of him producing his work in various parts of the world. I was really blown away by his generosity and his kindness. It was really an in incredible experience and I'm truelly greatfull for the gifts that will always remind me of my time spent in Italy.

I Nostri Dolci

     And then of course, there are the desserts!!! There are nine dessert selections on the menu, and we usually run two to three dessert specials. All of the desserts are great, but I've picked the top five sellers. Like everything else in the restaurant all of the desserts, and all of the components are made in house.

     First up is the Tortino Cioccolato con Sorbetto di Banana(chocolate souffle with banana sorbet). A chocolate soufflé with a molten chocolate center served with creamy banana sorbet that is made to order in the Paco Jet.

     Up next is Chef's take on coffee and a cigarette. Terrina al Caffe con Salsa Inglese al Profumo di Tobacco. Frozen coffee mousse with creme anglaise flavored with tobacco. Pretty cool, and really good.

     Il Semifreddo al Limone e Aneto is next, and it one of the only lemon flavored desserts that I have had anywhere that I actually liked. I guess it is because the lemon is really subtle. It is a frozen custard with lemon and fennel fronds served with creme anglaise flavored with Varnelli which is an anise flavored liquor. Great flavor, and like I said, not over powering.

     Following the Semifreddo is the Creme Brulee al Caffe con Sorbetto al Baileys. An amazing coffee flavored creme brulee served with Baileys gelato, again, made to order in the Paco Jet. Outstanding, and my favorite!!!

     Rounding out the dessert menu is the workhorse and staple of any Italian dessert menu, the Tiramisu. The Tiramisu at L'Osteria is really fantastic and unlike any other Tiramisu that I have had. I am used to more of a mousse like consistancy when it comes to Tiramisu. This one is really creamy and cheesy. Really great.

     Between the desserts and all of the pasta I have been on the anti Atkins diet since I have been here.....all carbs, all the time!! But I'm lovin it. I don't think that I have put on too much weight, but I can't wait to have my cholesterol level and my blood pressure checked when I get home!!

Il Pesce

     Umbria is a land locked region, but it is still a region that has access to plentiful amounts of top quality fresh fish and shell fish.

     The majority of the fish at L'Osteria comes from the Atlantic Ocean, while the majority of the shellfish comes from the Mediterranean, as well as from some of the near by rivers.

     Pictured, from the top, a variety of shrimp. The large ones with claws are know as Scampi(prawns), then there are gamberi rossi(red shrimp) and gamberi tigre(tiger shrimp). All are normally split down the center, grilled and served family style on a platter.

     Next up is the Orata(sea bream). All of the fish at L'Osteria comes whole, in the round, and needs to be gutted and cleaned according to how it will be used. the Orata is often pan roasted whole, or baked in the oven, but as a current menu item it is cured with citrus fruit, salt and sugar and then served with puff pastry and beans from Lake Trasimeno with fresh herbs. 

     Gamberi di fiume(crayfish) is the next pick. These guys are steamed, and them their tails are removed and the rest of the body is used to make a bisque. The bisque and the tail meat are then used to make a pasta dish.

     Following the crayfish is a photo of the cured Orata, and up last is the Frutti di Mare. Two types of clams, and mussels, along with garlic,shallots and parsley are placed in Carta Fata,a clear heat resistant cooking foil. The pouch is cooked in a pan and then placed in a bowl. The server opens the pouch table side for the customer. Pretty interesting stuff. The pouch can also be baked in the oven.

     All has been going well here. Last week was crazy busy with lots of parties on and off premises. It appears as though the fall weather has finally arrived to cool things off quite a bit. We have been getting a lot of rain, and the nights have actually been pretty cold. I've had to put extra blankets on the bed, but I've been sleeping like a baby. Ciao!!!

"Stai Manzo"

     "Stai Manzo" is the new hip Italian way to say relax. Literally meaning "Be like a cow"....cracks me up.

     Manzo, or beef in this area, all comes from the local Chianina breed of cattle that has been reared in Umbria and Tuscany for over 22 centuries. Chianina cows are named after the Chiana river valley in Tuscany from where they originated, and are known for their large size,their characteristic porcelain white coat, and of course the high quality, and flavor of their meat. These cows are the largest and possibly the oldest breed of cattle in the world.

     At L'Osteria, during this time of year, all of the grilled items are prepared on the outside grill sparing us from the extra heat in the kitchen.

     The "Bistecca Fiorentina", or Porter House Steak, is by far the most preferred cut of beef, and it is served on a blistering hot marble stone grill, with a little extra virgin olive oil and some salt and pepper. These steaks are not cut into normal, uniform portion sizes like most steaks in the US, so they can get pretty massive. I have seen steaks go out to groups of three or four that have been reminiscent of the old 96er in "The Great Outdoors". Hugeness.

     Then there is the grilled beef tenderloin that is cooked and served in the same manner as the bistecca fiorentina. All of the steaks are weighed before cooking and the guests are charged per gram. The simple preparation and service reflects the quality of the meat.

Secondi Piatti

    "Il Secondo", is the main course of the meal and usually consists of meat, fish,poultry, or game. These dishes are normally served with a "contorno", or a side dish that consists of roasted potatoes, grilled vegetables, sauteed spinach, mixed greens, arugula,or any other type of vegetable preparation that complements the main course.

     In the first picture is my favorite dish that I have had since my arrival. Quail stuffed with goat cheese and chives, wrapped in pancetta, then roasted and served with preserved red onions. Off the hook, like whoa!!! Love the sweat and salty combo.

     Up next, is a nice,simple roasted salmon filet with roasted potatoes, fennel fronds, and extra virgin olive oil.

     Following the salmon is the work horse, the go to player/ star of the show. We have served more of this dish then any other times 10. It has made an appearance at almost every wedding this summer, save maybe two. I'm talking about thousands of pounds of pork tenderloin here people! Excuse me, thats thousands of kilos of pork tenderloin. Say it with me "Filetto di Maialino, bardato al Lardo, con Salsa Pecorino e Pera al Vino"....it's a mouthful,I know, but it sounds really cool, like a nursery rhyme or a poem if you say it right. In english it's pork tenderloin wrapped in lardo with fresh rosemary and sage, roasted and served with pecorino cheese sauce and poached pear. Hands down that best pork tenderloin I have ever had. Again, with the sweet and salty combo, along with the earthiness of the herbs, and the lardo keeps it so moist. Lardo is cured pig fat that I will speak of further when I do a Salumi post.

     After the pork is the grilled lamb ribs with grilled vegetables, pretty straight forward.I really like the pic because it looks like it's floating in space.  Lastly, is the grilled "Galleto" or young chicken, with rosemary and roasted potatoes. Simple and deliciuos. No need for anything else....ok, maybe some wine.

     There is a much wider selection of main coarse items at L'Osteria, but with limited time, and picture space I figured that I would do separate posts for beef and fish.

     All is well here. Beautiful weather and business is picking up again now that September has started. If all goes well I will have a lot more posts coming up this month. Ciao a dopo!!!

Primi Piatti

   

  Il Primo or "The First Course", is the first substantial part of the meal and normally consists of a plate of pasta,gnocchi or risotto, or possibly minestrone or a hearty soup.

     At L'Osteria all of the fresh pasta items and gnocchi are made in house and all of the ingredients used are local or from the surrounding regions.

     Pictured, from the top, is the potato and eggplant gnocchi with sundried tomatoes, oregano, cherry tomatoes,and pine nuts. The dish is finished with fresh grated ricotta salata which is not pictured.

     Next is the local dish of "Strengozzi al Tartufo", strengozzi pasta with extra virgin olive oil, black truffle puree, and fresh grated black truffles.

     Whole wheat "Maltagliati" pasta is next with porcini mushrooms, parsley pesto and cherry tomatoes. Very earthy and rustic...very delicious. I was never really into whole wheat pasta before, but I certainly am now. Various dishes made with whole wheat pasta have really opened my eyes and broadened my horizons.

     The risotto is not on the menu,but there is a risotto special every night. Chef rocks the risotto. No pre-cooking involved, from start to finish each order takes from 20-25 minutes to prepare. It is definitely worth the wait. Pictured is "Risotto con Sagrantino di Montefalco e Pecorino" a local favorite made with Sagrantino di Montifalco wine and Umbrian Pecorino Cheese.

     Last but not least is Tortelli pasta stuffed with borlotti bean and rosemary puree, with a white sardine ragu,cherry tomatoes and basil oil. I'm not big on sardines, but I absolutely love this dish. Great flavor combinations.

     All of the pastas are outstanding and learning about all of the fresh pastas, and local pasta dishes has been one of my favorite parts of my journey thus far. I hope to be able the do another post on the production of fresh pasta if I get the chance. I hope that everyone has been having a great holiday weekend!!!Ciao!!!!