Spaghetti alla Carbonara

On November 30th, 2020 we hosted an online apertivio entitled “The New Grand Tour”, as part of our Tre Aperitivi Fundraiser. During that Aperitivo, Valerio shared a video he made of Egizia preparing spaghetti alla carbonara in La Romita’s own...

La Romita’s Table – Chocolate Breakfast Cake

Moretto (Moretto means “brown”), or Chocolate Breakfast Cake, is a participant favorite. It’s already low in fat, and you can also substitute canola, safflower or sunflower seed oil for the butter. Moretto has a surprisingly rich chocolate flavor ,...

Cucina Italiana – Pizza di Formaggio

Don’t be deceived by the word “Pizza,” a word with multiple uses in Italy.  This savory, cheesy bread , sometimes called “Torta di Pasqua” (literally “Easter Cake”), is local to Umbria and was traditionally made and served...

Cucina Italiana- Portobello and Squash Lasagna

Unlike other recipes featured in this newsletter, this dish not a La Romita staple. It is, however, a family favorite and made in the La Romita style– that is, with simple, fresh, healthy ingredients. Cold winter months call out for pasta al forno, and this...

Frittata di Zucchine

Frittatas are Italy’s answer to the French omelette and the Spanish tortilla.  Fillings are limited only by what’s in season and the cook’s imagination – common inclusions in the frittata are asparagus, onions, or mushrooms, but just about...

Cucina Italiana – Filetto di Maiale All’Arancio

This is one of Egizia and Franca’s favorite recipes.The lean pork cooks quickly, and the fresh orange adds a touch of sweetness and acidity that is refreshing in the hot summer months. Although navel oranges will work, they are too sweet for best results. A...

Cucina Italiana – Zuppa Inglese

Zuppa Inglese This is one of the classic, home-made desserts you might be served if invited over for pranzo (lunch) or dinner in many parts of Italy: a bit more refined than a simple crostata, but not as complicated (or expensive) as tiramisu’.  Think of it as...

Fagottini di Maiale al Tartufo

This is a delicious secondo, or meat course, that requires a bit more preparation than many of the recipes featured here, but is well worth the effort. Fagottino means “little bundle” and in this case the pork slices are combined with cheese, sage, and...

Linguine al Pesto

Pesto isn’t exactly the recipe of the season, since basil is best at the height of summer. Still, in the middle of winter a nice pesto is a breath of freshness and a promise of the coming seasons. For those of us in the warmer climes, getting some fresh organic...

Orecchiette Pasta con Cima di Rapa

This is a standby at La Romita, and one of Edmund’s favorite recipes. Like many dishes served at La Romita, it has just a few ingredients: the challenge of this deceptively simple dish comes in its preparation, which while not lengthy (I made it in about 35...

Pin It on Pinterest