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Homemade squid ink Tagliatelle served with sea food
Il Palazzo del Gusto, situated in the former convent of San Giovanni in Orvieto, is an organization which promotes the very best of typical Umbrian products. The very name Palazzo del Gusto means “ Palace of Taste”. Several fantastic associations such as the Slow Food Association, [...] 
A sweet and sour beetroot risotto served with shrimp and almonds
SURPRISE SURPRISE yes it’s me coming out of myself imposed hibernation , It ‘s been almost a month since my last story and I thought it’s about time I made contact and let our friends know we are all still alive and well. It’s [...] 
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 [...] 
Chocolate and gelatin pear dessert served with coffee cream.
After a fun filled hectic Christmas spent with family and friends Nick and I decided we would have a quiet New Years eve with a good dinner, maybe watch a movie and then go to bed! In short, no big celebrations saving all our energy [...] 
Cod fillet served with red onion marmalade, a cube of sweet green pepper with a sprinkling of black crust
I awoke early this morning with a hundred thoughts and plans running through my head. As the dinner party ,held last week by the Local Winery, went so well they have asked me to return to [...] 
Monlus 70% dark chocolate served on English custard and hazelnuts.
Last week I was contacted by a Wine Cellar that produces fantastic wines in this area. They asked me if I could /would create a menu where each course would combine with and compliment their wines ,from the aperitif to the dessert. What a wonderful challenge, I was so pleased and honoured [...] 
Our freshly picked olives
YES we managed ,it’s done. But let’s start from the beginning. On Saturday morning by 9.30 am the mist had disappeared and warm sun shine welcomed our guests, twenty three altogether, consisting of 14 nice girls and a young professor all from the American school based here in Orvieto, 4 close [...] 
Homemade olive ascolane
For the farmers around Orvieto , the situation is serious this year. To start with although the vines produced excellent grapes that were full of sugar, unfortunately there was far less of them and the overall harvest in the area was reduced by almost 40%. Now, we are coming up to [...] 
Rabbit cooked in red wine and prunes
Coming out from a routine is what a good break is all about . Waking up and realizing that it isn’t your turn to make a cappuccino, feed the chickens , cats, dog or goat is what I call a HOLIDAY. Short but sweet: we had a couple [...] 
Spaghetti from Gragnano cooked in Amalfi’s lemon zest, fresh squid and Bottarga
It’s official, the summer is over I’m not saying this because the constant forty degrees temperature has finally dropped here in Umbria, nor do I say this because there is ONE cloud in the sky, but because Ladies and Gentlemen, the swimming pool in Allerona [...] 
Tomato jelly with parmesan mousse and pumpkin seeds.
Unfortunately Sunday was not particularly warm, so although the Supper Club started with an aperitif in the garden we decided to continue on the large table in the house. As a surprise for my guests I planned to greet them on their arrival with a small glass of tomato jelly with parmesan [...] 
Chestnut mousse Officially winter begins in December . Not that I have to look at a calendar to realize that . I can pretty much guess by the amount of clothing Nick and I are wearing around the house . Over the last couple of months , the layers we’ve been rapping ourselves in [...] |
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Another local TREASURE
Handmade sausage, served on a white bean truffle puree and Porcini mushrooms
“Ciao Simona,”said my friend Eva “ unfortunately today we have to slaughter one of our pigs, and I`m just calling to ask if you would like to come over on Sunday afternoon to help us make some sausages?”…………………..
Well that`s how it all [...]