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Mussels soutè
Ciao, here I am back in Umbria ready to share a few words and many images with you showing what has made November an amazing month for me ,full of incredible emotions and beautiful experiences. After flying to London for the second time this year I arrived in my “other kitchen” and with my [...] 
Spaghetti cooked in tomato water with shrimp and parsley sauce
Yet another month has gone by since my last update on my online diary . 
Scamorza cheese and grilled cherry tomato
During a recent cooking class in the Sagraincasa kitchen , Nick had the great idea to film the lesson instead of taking pictures. This is a new experiment and we hope that you will enjoy it.
Cooking Class 100% HANDS IN
Yesterday morning looking from my farm house in Allerona , Umbria you couldn’t`t see the end of your nose let alone the surrounding countryside! In fact the fog was so thick and eerie it seemed like I was on a different planet, I was even a bit scared to [...] 
Spaghetti alle vongole Yesterday morning I was woken up very early with a cup of fantastic dark coffee and a wonderful gift next to my pillow .There were two reasons for this, first it was very early because I had a busy and exciting day ahead of me and the second reason IT WAS [...] 
Homemade Pappardelle fresh pasta served with Ragù alla Bolognese
A few days ago on my Sagraincasa Face Book page and on Twitter I announced what for me was very exciting and great news “ the Umbrian country girl chef will arrive to work in London this February “ . Mamma Mia, the positive responses [...] 
Vendemmia 2013 Menu
Friday the 27th , our chosen day, dawned bright and sunny. The sky was clear and the September sunlight was warm and generous. “Una bellissima giornata”( a beautiful day). Even so, having 28 people turn up to help us with our harvest was incredible . They included the young students from the [...] 
Sea bass with curry,light pesto and fresh vegetables.Picture by Nick Cornish
Ok , I wish I could claim to be the creator of theses amazingly beautiful dishes you can see here , but unfortunately I am not . They are the work of head chef Antonio Strammiello from the Castello di Fighine restaurant in [...] 
Homemade Ravioli filled with a jelly pecorino cheese and served with broad beans, drops of honey and a crunchy corn pastry
In the middle of last week I discovered that a big and important exhibition / display was to be held at the weekend in a village near us. This was to be a [...] 
Chocolate tagliatelle pasta served with a spicy wild board sauce
After about three months the hunting season is now almost over and most of the Allerona’s hunters will have their freezers full of wild boar meat and jugs of sauces to go with this meat have been prepared and are [...] 
Fettucie di Garofalo cooked with a Asti Spumante, saffron, goat cheese and white pepper.
It was 1960 when the local river last overflowed here in Orvieto, 52 years later the Paglia has burst its banks again and caused terrible damage , but just as then, people have proved to be courageous, united and ready to help each other. The people [...] 
Homemade ravioli served with a chesnut cream, crispy pancetta cubes and fresh rosemary
This morning, while taking what should have been be a brisk healthy walk , but was in fact a slow leisurely stroll with our lazy dog Lui, I came across three of our elderly neighbors who were busy harvesting their olives. [...] 
Cacio & Pepe
Cacio e Pepe is a real traditional Roman pasta dish . Most Italians have heard of it , but very few know exactly how it’s made. Quick and simple it uses only 3 ingredients , Extra virgin olive oil , pecorino Romano cheese and of course black pepper. A real example [...] 
Nigella Lawson's Chocolate pasta with Pecans & Caramel
A few days ago I was contacted by a Daily Mail journalist, her name was Jan and she was calling from London. She had this idea to organize a culinary day in my kitchen here in Umbria with myself and a local housewife/ nonna (nana),cooking 8 [...] |
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Come fly with me..
Cooking Class in the Sagraincasa kitchen
Only one month to our departure for the United States of America.
I know I`m becoming a bore but I`m so excited and looking forward to it that every time I have the opportunity, I cannot resist bombarding anyone with even a little knowledge of the places we will [...]