Tomato Passata sauce, part 1
Tomato Passata sauce, part 2
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 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 I have received have been amazing ,so before anything else I would like to sincerely thank all my followers for all their wonderful support.
YES it’s on, its official ,the flights have been booked and I am already planning to bring with me a few Italian goodies, ingredients such as our own Extra Virgin Olive oil made from olives grown in the Sagraincasa olive grove, some really first class Parmesan cheese and so much more…yes because for two weeks I’ll be running an Italian Cooking Workshop in Wandsworth Common, London . The friendly and beautiful intended location is the kitchen of my dear friend Lorna Dunhill, isn’t this great?
I am just so very excited about this wonderful project . Lorna and I have been friends for many years, sharing a great passion for good food . Lorna herself is an expert chef that for many years has operated her own well-known catering company in the UK and she is now also a request Food Consultant . As for me , as you know I am a cookery tutor , I also cater for private lessons, weddings and dinner parties and achieved my Sommelier graduation a couple of years ago.
Over the years of our friendship , Lorna has noted my pleasure in sharing my strong passion for food in my work and especially during the cooking classes that I run here in Umbria . So not long ago, using her typical English calm way, she suggested to me that we should run a cooking workshop in London during the winter. You can imagine my typically Italian excited reaction , with a huge smile on my face , my heart beating fast and my head banging up and down in agreement ” SI SI I would be very happy “ I eventually managed to reply !
So it was born , I presented her (Lorna ) with a program made up of 100 % TYPICAL ITALIAN menus and Lorna went ahead and created two weeks of a full Italian cuisine experience for the enjoyment of anyone who will be happy to come. As for me, having the opportunity to share my passion for Italian cuisine and also being able to show just how it can be so simple, yet tasty and easy to cook, will be a great joy .
So how can you miss this opportunity ? If you are a UK reader take a train and come to London, if you are already there , no excuses, just take the tube, bus or drive to us . Chose your date and book in, but be quick because there are limited places so come on ROLL UP,ROLL UP and book !
 Ragu alla Bolognese chef Fabrizio Simona picture by Nick Cornish
 Homemade Pappardelle served with Ragu alla Bolognese chef Fabrizio Simona, pictures by Nick Cornish
Here are the programs and how to make a booking :
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17th February to 1st March 2014
10.30am – 2.30pm days. 6.30pm- 9.30pm evenings
HANDMADE FRESH PASTA
19th, 22nd, 26th 27th(eve) February 2014
10.30am 2.30pm day. 6.30pm – 9.30pm evenings
Discover why all Italians are so crazy about pasta, you can’t miss this hands-on cookery workshop. Learn how to make homemade pasta, to start you on the road to producing your own with confidence. Also make filled ravioli and a selection of sauces. Italians say that every pasta shape requires its is own special sauce, you will acquire a few special top tips from Simona, an Italian chef. Do explore her lively and interesting blog that centres around her life and food in Umbria – https://www.sagraincasa.it/
Workshop Menu
Ravioli Filled with Ricotta and spinach with a Sage Butter Sauce
Tagliatelle Cacio e Pepe
Pappardelle with Sausage and mushrooms Tomato Sauce
Tagliolini alle Vongole
Rigatoni Carbonara
ITALIAN FAMILY CLASSICS
17th, 28th February 2014
Our idea for this workshop is to introduce authentic family dishes that are ideal to prepare for large numbers of guests and also ideal for freezing. Rustic and versatile, they are appealing and suit all guests, young and old.
Workshop Menu
Pumpkin and Sausage Lasagna
Melanzane Parmigiana
Aubergine, Mozzarella, Parmesan, Tomatoes and Basil (v)
Chicken Cacciatora cooked in Red Wine with Tomatoes, Olives and Capers
Tiramisu
THE BUILDING BLOCKS OF ITALIAN FOOD
18th(eve), 21st, 24th February and 1st March 2014
An expansive workshop which picks on few of Italy’s great dishes, working through the methods and reasoning behind them. When you know how to make these, you open the door to your own flavour combinations. To master a authentic Ragu Bolognese is a skill you will enjoy for life. The fabulous flour-free Torta caprese, a beautiful chocolate or lemon cake made with ground almonds, is a classic that will be appreciated by all.
Workshop Menu
Handmade Pasta
Rich and authentic Bolognese
Classic Basil pesto
Risotto with Gorgonzola and Walnuts
Torta caprese
APERITIVO
Evenings of 20th and 25th February 2014
L’Aperitivo is an important ritual in the Italian culture. It’s the time for great canapés served with a light Prosecco, or classic Italian bitters to sharpen the appetite. In this workshop we will prepare fast and exciting Aperitivi in true Italian style. Bringing together fresh and seasonal ingredients, and enhancing the final presentation for entertaining in style.
Workshop Menu
Fritti Misti
Arancini
Crispy Sage Leaves filled with Anchovies
Black and White Risotto, a Squid Ink and Parmesan Risotto
Marinated Zucchini filled with Ricotta and Herbs
Pancetta rolled with Goats Cheese, Walnuts and Pears |
How to make a booking :
Please send your request to http://lornadunhill.co.uk/?p=238 book your date or simply ask for more info if need it.
Looking forward to seeing you there.
Ciao
 Pigeon breast,figs and pancetta served it with fondue potato and sweet and sour shallots
After exactly 13 years of living in this beautiful corner of Umbria near Orvieto, I decided the time had come for me to master the cooking and eating of a local favourite, pigeon!
You must understand that for me ,originally a Roman girl, the pigeon has always been the bird that just makes a mess, constantly scavenging ,annoyingly often hitting me on the head when I was out shopping , having café in a bar or when just waiting for the bus, especially near the Fori Imperiali or even in the Eur area. Rome is full of this bloody bird, even my car didn`t escape being a target for his nasty habits in certain areas of city… in short …. my memories of pigeons.. are a bit ..lets say ..smelly . So you can understand my surprise when a few years ago I discovered that in the Umbrian area the Orvieto people regard this bird as a culinary MUST !!!!!!!
Even way back in the Middle Ages the citizens of Orvieto regarded them as food and dug deep into the walls of their city , creating nesting places for the pigeons , these can be reached by a vast underground maze of tunnels , stretching for miles . If one day you decide to visit this spectacular city, you can still see this amazing work . In fact , throughout history , in times of conflict ,it has been the humble pigeon that’s kept starvation from Orvieto’s doors.
 Orvieto
Well, I`ve had a few opportunities to try this famous bird in the “Palomba “(one of the best family restaurants in Orvieto) but rather stupidly I always say “no grazie perhaps next time”. So the other day after speaking with few local people from my tiny village of Allerona, I discovered that even here it is a delicacy , in fact there are three or four ladies who still breed their own pigeons to eat for special occasions .
So I thought to myself ,Simona it is time for you to grow up and stop whining about this poor bird, all these people can`t be wrong and you could be missing out on something really good .So I got one and decided to create a new recipe in honour of my new friend. I cooked the pigeon breast with figs and a tiny slice of pancetta and served it with a fondue potato and sweet and sour shallots.
Let me just say that this past week end in January 2014 in Umbria , in a farm house in the middle of nowhere, near a tiny village called Allerona A NEW AND SOLID FRIENDSHIP HAS BEEN BORN. My darling sweet and tasty pigeons from now on you will be welcome in my kitchen ANY TIME !!!!!
 Baccalà fillet gently cooked in a spicy sausage crust served with crispy artichoke
Before anything else Nick and I would just like to say we hope you had a very merry Christmas and wish you all a happy and healthy New Year.
On the subject of being healthy, on the first Monday of 2014 after spending a great Xmas holiday in the UK with family and friends , then a further two days celebrating New Year with more family and friends in our farmhouse in Umbria all rounded off with a small private celebration just for the two of us during the week end….I had what I can only describe as a complete brainstorm and decided to weigh myself !!!!!!!!!!!!
MAMA MIA , what can I say ? Ok so I enjoyed every single mouthful and thinking about it I don`t think I said no to any dish! the fact is I just love food , so it shouldn’t`t have been such a shock when my eyes rested on the results on the scales .. OPS !
Actually January 6th is, for us Italians,YET ANOTHER FEAST DAY, the day of the Epiphany .It is In fact another good reason to eat and drink some wine with friends . But being all righteous , I decided it was not for me , a good long run was the order of the day followed by what Nick calls a hospital dinner of a little grilled white fish and steamed vegetables in order to start the week in the right frame of mind.
Unfortunately, when you live in the countryside and you spend so much time outdoors , your nose becomes incredibly sensitive to any scents and odours. So while tackling the tough climb back home at the end of my run, the very pleasant smell of grilled meat that wafted all around me from the various farm houses did absolutely nothing for my good Monday resolution !
Such a delicious smell , so can you imagine after my healthy run having to face a hospital dinner. The very thought of it made me feel very sad and sorry for myself “Simona “ I muttered “this is no way to start the first Monday of the new year, sad (and hungry)” , right? Quickly convinced , I decided to turn those two ingredients into a good and tasty dinner : Baccalà fillet gently cooked in a spicy sausage crust served with crispy artichoke . Nick opened a bottle of Rose wine and the new week 2014 started in the way it should here in the Sagraincasa home !
Hoping you all had a great week too and will continue to read / enjoy following the Sagraincasa tales through 2014 . Ciao a tutti e buon anno.
 Olive picking with Sagraincasa
Olives , bloody olives ,you never know when is the right time to pick them!
Anyway it is with great pleasure and relief I can now say, it`s done , completed, over, IT’S FINISHED .
But let me start at the beginning which was over a week ago when we planned the first picking day with some local friends and a group of American students ( 20 people all in all). Our naive idea was to start on Saturday morning. Unfortunately, after carefully checking an online weather forecast we decided we had to change the day as it was going to be horrible and wet , so we called everyone and moved it to Sunday morning . But would you believe it things did not improve and when checking a few hours later the weather was not looking at all good. In fact after checking on four different websites on Saturday evening we thought it was probably more important to build a boat like Noah and forget the olives ! So once again we had to apologize to everyone and cancel and rearrange our olive picking…believe me making all these phone calls was getting to be a bit embarrassing ! (and guess who had to do it !!!)
On Sunday morning we woke to sunshine, be it a little shy ,which did make us think that perhaps these web sites were not the best weather forecast to look at. Perhaps it would be more reliable to look at the sky the night before while enjoying a glass of wine then flip a coin ,say a little prayer and go to sleep. Then in the morning open the windows, look outside and say: today is going to be.. whatever you want , done, sorted!
But clearly we have to be more “sorted” then that especially when you have to organize a lot of kind people who are coming to help us pick our olives …. so, we decided to use something more official: the Italian Air Force website … the Italian military cannot get it wrong , right? But after the first check we noticed that ,according to the Italian air force military , the weekend we had just cancelled, was going to be dry and precisely at 6 pm Saturday and Sunday ( in November ) the sun would be wonderful and warm … O MAMMA MIA we thought, but at 6 pm it is dark already, the sun goes down at 5pm… not a good sign would you say? With that we gave up and decided to play “lets wish for the weather that we would like and need”.
So this weekend , thanks be to God, Saturday was beautiful and lots of people full of energy came to give us a hand . We all worked really hard , the American students , local friends and a small group of close friends who had come from Rome. We had so many olives to pick this year in fact the olive trees have been incredibly generous.
We had a short break around 1.30pm to enjoy a delicious Focaccia seasoned with sea salt and rosemary, stuffed with plenty of good quality Mortadella and jugs of wine to wash it all down . At the end of our break we were all ready for a few more hours of work.
Later after picking 600 kg of olives I really wanted to thank all our hard workers with a great meal , so I did. Under the porch in the garden we served bruschetta with extra virgin olive oil, just pressed the day before from olives from local trees, bruschetta with cherry tomatoes , three different omelets stuffed with vegetables and cheese, which were all prepared only using eggs from our own hens , big bowls of rigatoni pasta served with a sausage and mushroom tomato sauce. Carafes of local wine were waiting to be drunk.
We were all very tired after the long day of work but all very happy , the atmosphere around the big table was fantastic. One of the American boys was an opera singer , he decided, during lunch ,to share his amazing voice with us ,to listen to him singing was wonderful.
At sunset after a great day full of positive energy the olive picking was over for another year.
Both Nick and I cannot thank you all enough for all your hard work and for being such great company and we also want to apologize to those who wanted to join us but were unable to after our continuous changes of date. Grazie a tutti.
PS I hope for next year we will be more precise with the organization, in fact I ‘m starting to think that I could create a new business : ” The weather YOU would like” I’m sure it would be a great success .
Many kisses and thanks again to those who were with us and a big hug to those who would have liked to be with us too.
 Freshly picked mushrooms
With winter closing in and the days getting much shorter , i feel i must get a move on and finish all the jobs we had planned for this year . Windows still to be varnished, chimneys to be cleaned and now a new wood burning heater to be fitted . Not too much work , but we will have to knock out the old fire place , plaster the wall behind and then work out how to replace the terra cotta tiles underneath … Enough to be getting on with before it gets really cold .
Luckily our good friend, master builder and mushroom picker extraordinaire Ansano , popped around to have a look at the situation . “ No , problem” he said “it shouldn’t take more than half a day for Nick to break it all down and then when he’s done, I’ll come and fix the rest “ . Now, I was very happy with that, as it was a lot faster than the 2 days Nick was saying he needed for his part of the job ( to be rewarded with a cappuccino in bed on both days ) .
So , with the new wood burning heater under control ( plus a beautiful plate of mushrooms freshly picked by Ansano ), I turned my attention to the up and coming olive picking. This weekend seems to be the only date possible ,but the forecast isn’t looking to promising . Thankfully we have recruited the help of the energetic students from the University of Arizona Orvieto Study Abroad Program plus a few local friends , hopefully everything should be ok.
This week has also seen the last cooking class I’ll be doing this year for the university and as usual it turned out to be extremely good fun . I have really enjoyed meeting all these people and am looking forward to hopefully doing the same next year.
And now regarding the OLIVE PICKING….I’ll let you know how it goes …
 Pumking cheese cake
Some of you may remember a story we put on our blog a couple of years ago about Nick’s mum Jackie knitting vests for rescued battery chickens who had pulled their feathers out through stress and boredom.
Well the story has come home to roost !
 Umbrian autumn views 
As you know we now have 5 chickens and one cockerel, of course they are not battery hens and have a large area to roam freely so we couldn’t understand when 2 of the chickens started to get bald patches. Was it some terrible bird infection ?
So as usual we called for the help of our friend and neighbor Mariella “ NO it’s not an infection” she said “ IT’S HIM “ pointing to the cockerel “his harem is too small and he is bored with his love life, the best thing to do is get rid of him “she said pulling her finger across her throat. Well, that was a shock and although we both nodded our heads in agreement we both knew we couldn’t do it . As Nick said after “it might not be him”. It never happened when we just had the 2 chickens , it only started when the 3 newcomers arrived, maybe there is some jealousy between all the girls and they all want his attention.
In the end we decided to make a separate home for the injured pair and see if he pecked at the 3 that were left. At the same time sparks began flying from Jackie’s knitting needles as she created a wardrobe of vests to cover the bald patches, so that when the really cold weather comes they will be kept warm while the new feathers grow.
 Jackie knitting So what do you think, is he guilty or not guilty, or is there a bit of a struggle for girl power going on here. If only Hilda (the goat ) could talk and tell us. Watch this space 
 Dressed chickens and I
 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 University of Arizona Orvieto Study Abroad Program (they gave a few local farmers a reason to drive past more often than usual ),the many friends who also originated from America and are now living in Orvieto and Allerona, new friends, close friends, my wonderful parents and as a special guest of honor Filippo an 89 year old man from a small village nearby.
Row after row the white grapes of this beautiful vineyard were collected at an amazing speed, in fact the enthusiasm was so great that for the first time in many years Nick had to ask everyone to take a break from picking by 11am!
This was because while everyone else was in the vineyard, my mother and I were in the kitchen cooking lunch. The menu was plentiful, with many different appetizers, pasta and a main course … and the problem was that by 11am the locally made sausages, cooked in grape juice, and the baked potatoes were far from being ready!
So it was a good time for everybody to relax and have a chat back at the house before returning to work to complete the last few rows to be picked.
By now the pressure was all on those working in the kitchen but at 12.30am we were ready to serve the food outside in the garden, under the porch . White and red wine were on the table and the feast began. One course followed another and people began to look more and more relaxed and at home. This is very much what Nick and I love the most, and as far as we are concerned this is what we want Sagra in Casa to be all about .
For making this wonderful day possible Nick and I have so many people to thank.
But there is one person in particular we would like mention this year with all our gratitude and that`s Sergio. He is the expert who works hard and passionately all year, every year, pruning and maintaining our old vineyard which was planted in 1972, to keep it beautiful and healthy.
So grazie to Sergio and his trusted and constant companion Dodo, his devoted dog who never leaves his side and even rides with his master on the tractor when taking our grapes to the Monrubio winery.
 Grapes waiting to go into the Cantina
And last but not least a big GRAZIE to all of you for the beautiful day. WE `VE DONE IT AGAIN !
 Peach Panna cotta
People can be amazing, in just a few days we had more than a dozen volunteers all wanting to come and help us with our grape harvest, we really cannot thank you all enough for such a fantastic response.
Some of the girls wishing to take part in the harvest decided, along with a few of their colleagues also from the University of Arizona Orvieto Study Abroad Program ,it would be a good idea to come to our home beforehand for a visit and to also take part in one of my cooking classes.
 My kitchen in Umbria 
Well, the day dawned bright and sunny and it was such fun with all these young and beautiful American girls so full of enthusiasm to learn all they could about Italian food.
They cooked masses and then incredibly managed to eat the lot.” We eat more than the boys” they kept saying to me, and it was so true. At the end of the lesson I asked them what was on the agenda for the afternoon in Orvieto. The answer was quick and straight to the point “we need a siesta, we are too full to do anything”!!
As you can see our lesson was well documented by Nick’s many photographs, fortunately he managed eventually to be free that morning and was so very helpful. I wonder why??
 Pan brioche made with gorgonzola cheese and merlot grapes
How can the months pass so quickly ? can it really be that time of year again when, here in my little corner of Umbria, friends , neighbors and farmers, in fact it seems just about everybody, is busy checking and discussing the amount of sugar in all the locally grown grapes. There are many people who have sophisticated methods of telling if the grapes are ready or not. And then of course there are people like me who just grab a bunch of grapes ,any grapes, eat them all with great pleasure and delight ,exclaiming MAMMA MIA they are all really good ! Ok so this approach is not very technical or reliable and so because of this we have decided to follow the recommendations of the experts and this year we will complete our harvest a little bit later than usual. So don’t run away…
In some areas of Orvieto the Chardonnay, Pinot and Merlot grapes have already started to be collected .
But for the rest the verdict is the grapes are still too firm . L’uva è in ritardo ,grapes are late, it’s the expression that you can hear everywhere these days..
 Views around Allerona 
 Orvieto
Nick and I have less than half a hectare of vineyard, Orvieto DOC to be precise, and 8 years ago we decided to make our harvest event a day of fun . Starting with family and friends and then invite people through this blog to come and join us. This experience has grown over the 8 years and proved to be a great day, full of fun with plenty of good food and wine and meeting of people from all walks of life, in fact a big party . .
Last year there were more helpers then bunches of grapes to pick , the party atmosphere within these 23 rows of vines was fantastic.
Some scissors and gloves have already been booked for this Harvest , even before we announce the date and this fills us with joy. BUT I would like to specify that the wood stacking this year will not be necessary, Nick and I still feel bad about our guests last year insisting on taking on this task for us. So do not worry the wood stacking isn’t included in the day. But now for the date, this year it will have to be on a Friday , so for those coming from different Italian regions or country we understand this could be more difficult, but we will guarantee a double portion of food for them !
 Myself in our vineyard in Allerona, Umbria
And talking about food , I`m already working on the menu for all you workers, so ROLL UP ROLL UP and book your scissors and gloves and let the party begin
Ok ready to write this super event on your agenda ?
Friday 27th September starting at 9.30am
You can send an email, leave a comment directly here, or write on the official FaceBook Sagraincasa page.
Looking forward to see you all.
 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 the tiny hamlet of Fighine …. However I did get the chance to try them this very lunchtime.
A few weeks ago Nick was called by the Sunday Times newspaper in London to go and photograph an isolated hamlet called Fighine in the Tuscan hills . Not only was there the hamlet but also a castle , all of which had been lovingly restored by a London-based couple, Joy and Max Ulfane .
 Fighine Village in Tuscany  Fighine Village in Tuscany
On returning from this assignment , he was very excited . Not only was it an incredibly beautiful place but there was also a little restaurant , managed by an acclaimed three Michelin Stars Chef Heinz Beck . Plus , apart from being right on our doorstep , it was very fairly priced and within our meager budget.
 Head chef Antonio Strammiello from the Castello di Fighine restaurant.
 Castello di Fighine restaurant , managed by Chef Heinz Beck  Castello di Fighine restaurant , managed by Chef Heinz Beck
Fantastico ! Perhaps now we could get to go out for an evening . Nick is always saying there’s no point going out to eat when we can eat just as well at home . A very nice sentiment , but not much fun for me .
Anyway , he wanted me to see this place so much that one Sunday morning we went by car to San Casciano dei Bagni and then ran the rest of the way to Fighine , a distance of around 10 km . All very nice and healthy ,but I couldn’t very well go into the restaurant in my sweaty track suite .
I needed an occasion , to convince Nick that we should perhaps drive all the way to Fighine, in our evening cloths and actually eat at the restaurant …. Hey presto , I had it , our 16th wedding anniversary .
So , today was the day . Showered and fresh and not wearing the usual outfit I have on to work in the vegetable patch , we headed off.
I’m not going to go on and on about how wonderful everything was ( and believe me it really was). Anyway, I’m sure you can tell that just by looking at the pictures . Instead I’m going to say a really big thank you to Head chef Antonio and his team for making our anniversary lunch so unforgettable….
 Panzanella with sheep ricotta cheese and lemon. Picture by Nick Cornish
 Rabbit terrine with mediterranean vegetables. Picture by Nick Cornish
 Ravioli filled with duck and porcini mushrooms with Grana Padano sauce and black truffle. Picture by Nick Cornish
 Bosco. Picture by Nick Cornish
 Head chef Antonio Strammiello
Now , I’ve put a nice bottle of wine in the fridge and am going to start to plan our special evening meal . Perhaps if I just do a plate of egg and chips ,Nick might be more inclined to go out once in a while , but on second thoughts he would probably love it !
 Scrambled eggs with Parmesan cheese
For the life of me I`m really pushed at the moment to understand why people say:“go and live in the countryside and live and enjoy a really peaceful, calm lifestyle”
What Crap!
For example lets start with last Thursday, while enjoying a quiet afternoon in Orvieto where I had an appointment, I suddenly got a panic phone call from Nick to tell me that one of the Belgian owners of the Villa a few hills away from us, was at the front door, desperately wondering where the hell I was. Long story short, I had confused the dates and a Belgian TV crew had been waiting for an hour to film me while I cooked some finger food for the owner’s aperitivo!! O MY GOD …. …after apologizing profusely over the phone to the poor Casale Colline Dolci owners , I ran home collected all my food and equipment and eventually arrived at the beautiful Villa ready to cook and be filmed ( of course I was not looking my best being devoid of any makeup, messy hair and a mad mortified expression on my face !!!). This filming was for a a very popular program in Belgium called “Met vier in bad” and is about a competition between the best B & B and Villas in both Belgium and abroad . So although I was not the star of the show, hell at least I could have looked a little bit better!!! However, the appetizer I made for the owners was filmed and the TV crew were over the moon with the quality of the food. So, my tardiness and lateness were both forgiven and forgotten. THANK GOODNESS.
But of course back at the ranch, a certain somebody did not have the same feelings about it all. When I arrived home later an agitated Nick was waiting for me,” how could you make such a mistake ?? I can only think the dosage of your thyroid tablets must definitely be wrong and is making you do odd things because it`s just NOT ‘NORMAL to forget a thing like that! I think you need to have some blood tests or something , ITS JUST NOT NORMAL,” he said again! So after listening to a deep and meaningful theory from him about my strange behavior,I allowed my sweet private Doctor to finally arrive at his own conclusions and peace was again restored in the Cornish household .
So the next day on Friday, we were really ready to enjoy the coming weekend. At aperitif time, considering the cool temperature in and out of the house, we decided to light the fire( the weather here in Umbria is really terrible lately) and yes, we would create a really nice , romantic atmosphere . While tasting our glasses of wine and feeling very happy with ourselves we suddenly noticed from the kitchen window strange black burnt bits flying around outside. We rushed straight out to find the chimney of the fireplace TOTALLY on fire, it was like a living hell. I`ve never known such fear and panic.
PANIC!
Fortunately Nick immediately had the idea of climbing on the roof and spraying the fire extinguisher down the chimney. At last the flames finally started to disappear and we had the situation under control. So proud and happy we returned to the kitchen only to find that ALL the white foamy stuff from the fire extinguisher had oozed out of the the hood over the fire place and had spread all over the kitchen like a monster in a scene from a outer space film .Not only that ,but on the kitchen work top I had left two beautiful fresh fish ready to be prepared for our evening meal and my Thai spring rolls ready to be eaten. ABSOLUTELY EVERYTHING EVERYTHING was covered in white!
DEPRESSION!
Slowly slowly we began to put everything under the outside porch and tried to give a general clean up in the house ….. we finished at 11.30 in the evening. On Saturday morning with the bright light we noticed that the white coating ,sticky stuff was still EVERYWHERE: marble tops, walls, stone.. MAMMA MIAAAAA.
From there, we had just one solution, Nick decided to dig out the steam cleaner and degrease the marble island and the stone walls. By 1`o`clock we started to repaint ALL the kitchen ………….. by the end of the day the job was done and we were totally physically and mentally destroyed !
Ok at this point I suggest to you to put the kettle on, because the drama goes on…..
Yes you`ve guessed right , work was not yet finished because the bastardo white stuff that came out of the fire extinguisher had also got on the glasses , dishes, pots and pans and even on my grandmothers old and beautiful chandelier … so we had to start again and clean everything in sight.
At last by 3 pm Sunday afternoon the kitchen was restored neat and shinning to our liking.
At 3.30pm I was ready to use the kitchen, bake the cakes and also begin my egg searching around the neighbors farms to find 20 fresh eggs to serve for the booked breakfast the next day. Scrambled
eggs with an Italian twist adding Parmesan cheese was on the morning menu, because the filming by the Belgian crew had not yet finished! So Monday morning, after Nick kindly offered to go and pick up some freshly made bread from the local bakery at 6am, I was already in the kitchen cutting a nice fruit salad for 13 people . At 7am I was at the Villa ,ready to be filmed again cooking the continental breakfast, and for some reason still NOT managing to look as FRESH AS A DAISY even this time round !! .
Sometimes you wonder if things will ever go as they should again
However, to make an optimistic summary of the past week end : we still have a roof over our heads, the newly whitewashed kitchen is beautiful, the food that I cooked during the TV program was a great success and it was great fun to be involved .
A very happy weekend to all of you .Nick and I we are planning to have a quiet evening enjoying a delicious Lapone Pinot Grigio , but this time Nick said I`II have to put socks on if I`m cold because there`s no way he will be lighting a fire !!!!!!
 Crispy potato threads, lamb and fresh spinach
Hello to you all
I know it’s been a long time, so after weeks of not only doing lots of cooking but also working really hard in the garden, I thought it was about time I brought you up to date with what`s been happening in our very own Umbrian Camelot .
After the olive trees were pruned we then had to burn the branches. It was really hard work made even harder by the grass under and around the trees which had grown nearly as tall as me! The thought of snakes and many other creatures that might not be so friendly hiding in the long grass ready to bite me for invading their privacy, did not help. However, I have to say not only did I come out unscathed after waiting for the dead olive branches to burn but I also discovered with great pleasure that the borage flower is absolutely delicious to eat and has a very pleasant taste of cucumber. Well, I really felt like Alice in her the wonderland!
Our vineyard this year is already looking very beautiful but with all the rain we`ve had , the growth of everything has been very vigorous, so the ground under the vines has had to be cleared by Nick patiently cutting the grass under all the 24 rows.
The countryside at this time of year is amazing with everything growing so green and lush!
 Views from our window 
Fortunately ( for me,) a few years ago Nick decided he was the King and master of our newly acquired garden toy, the STRIMMER, so over the last few weeks I have given all my support and encouragement to my KING to fight this serious growing battle. At the moment, looking around me, I have to say, that he is far from winning ,but I must not be negative, the battle is just beginning…. summer has only just begun!
So this country King of mine,( who a long time ago upt sticks and left the big city of London to fight his battles in the Umbrian countryside where the Tube Trains and Black Cabs are replaced by donkeys and small machines with three wheels , called API, meaning a small bee) ,decided last week to create a much needed new vegetable garden .
We had both thought it needed to be moved to a new plot for some time. This of course involved a lot of work as it had to be dug over and fertilized to give more energy to the new plants..Yet another great job was done by Nick the King, I must say, I’m super happy with the result.
So now it’s my turn to do my bit and Nick has declared I am to be the QUEEN of the vegetable garden . `Wait a minute `I said ` I `v always done it`, can`t I have a change and be Queen of a REAL castle, perhaps they need me in the UK`?? I said. ` No` he said, `I don`t think so, its much better here , just concentrate on your subjects, the plants and vegetables, and then you can eat them!!!
 Me and Rosetta in the vegetable garden This weekend, while Nick took a little break from his battle against the strong and lush grass, I took up my position in the new kingdom.
But Nick’s break wasn’t all rest , he put on his other hat and took some great photos which I hope will show you why two townies like us decided to change our life styles 12 years ago and move to this beautiful place.
 The vineyard 
 My Royal Carrage
I wish a good week to all of you and I hope you enjoy my small report from Umbria!
 Parmesan and black olives biscuits, topped with sweet and sour red onion and a pinch of thyme
To say my week started benissimo is an understatement , this is not just because the sun has finally decided to arrive in Umbria but mainly because this morning I had the pleasure and honor of cooking with a talented chef who luckily for me also happens to be a truly good friend. Lorna Dunhill, after years of great success in gastronomy ,has sold her London based business “ Above the Salt” and has embarked on a career as a food consultant. Working with a team of likewise people she is also involved in developing new products for Supermarkets and restaurants in the UK. In short, she is a known expert in the food industry, so imagine my delight when my friend decided to move and live for few months every year in Umbria, choosing a small village not far from me.
I am telling you all this just to give you the right picture: when together ,Lorna and I can happily spend hours endlessly discussing different combinations of ingredients, traditional recipes and revised recipes. We have been sharing this strong food passion for about five years. Suddenly today while sitting in the sunshine in the beautiful green Umbrian hills waiting for the parmesan cookies to come out of the oven, that she had kindly been showing me how to make, a great idea blossomed and grew with every minute.
It was after the usual moaning about the winter months , always very hard and grey in both London and Allerona , that Lona suggested that I started holding Italian Cooking Classes in London commencing next winter . Can you believe it? So COOL, not only a chance to go to London every couple of weeks and share my passion for Italian cuisine made with the best of Italian products but also maybe a little light shopping in the vintage clothes shops I`ve heard about. What do you think, could this project possibly work ?
   
 
 
 
 
 
 
However as we say in Italy: Chi vivrà vedrà ( time will tell). For the moment, after having enriched our great parmesan biscuits with different experimental toppings Lorna, Nick (the nice looking man behind the camera!) and I opened a bottle of Pinot Grigio and raised our glasses to friendship, sunshine and positive ideas.
 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 started.
Eva and Fumo are a very nice couple who have quite a lot of animals on their farm, a good mixture of pigs, sheep and chickens. They run a beautiful farmhouse in Umbria and as I have mentioned in previous stories on my blog, their animals are allowed roam freely over their land. In fact very often when I`ve been there relaxing in the sunshine having a chat and enjoying a nice cup of coffee or a good glass of wine we have been joined by a huge curious pig or even a couple of hens, it’s as though they`ve just come to say hello. In short, it’s a dream place, but every now and then there comes a day when reality calls and when it comes, it’s always a sad day for Fumo and Eva. Being a farmer can be a difficult choice for many reasons and on these days you must have a great strength and courage to do what needs to be done.
Come Sunday afternoon Nick and I went to help out with the fascinating and interesting process of sausage making. But the real guest of honor that afternoon was Marco, expert and master of many things including sausage making. Marco`s main occupation is that of a policeman, but his great passions are olive trees and animals. He is so proud of his olive trees he is the only one who can prune them , even if his wife had a degree in agriculture, she would NOT be allowed to touch them , he is the only one who can care for them. I must say, I have seen his olive trees..and they are very very beautiful.
Anyway, for generations the men in Marco’s family have also been producing fantastic sausages, prosciutto, salame, pancetta … in short he said, nothing from the animal is wasted. He really is a true expert and it was an honor to be part of his team when making the sausages on Sunday.
Once all the meat pieces were cut the spices and salt were added. The amount of salt is very, very important. It does preserve the meat, but using an excessive amount can also give a very unpleasant taste to the sausage , so you cannot mess around with it! Next garlic, pepper and chili are added, and that was it. Nothing more was needed, Fumo and Eva’s philosophy is that if you use quality meat there is no reason to cover it with too many other flavors. Quite right too!
Once the seasoning was done Marco and I gave it all a good mix and then it was ready for the fantastic sausage machine . It is an old but super expensive machine that belongs to Marco’s cousin. What a real gem.
But at this stage I`m sure you will be more interested to follow Nick’s footage that shows the different steps taken for making good quality sausages.
 
 
 
 
 
 
 
 
 
 
By 6.30pm an enormous quantity had been completed. These delicious sausages will be one of the many great dishes that Eva and Fumo’s guests will enjoy during their holidays.
And as for us, thanks to the generosity of our hosts, we came home on Sunday evening with 30 sausages as a gift. By 8pm the fires were lit and we were enjoying a great glass of red wine . Nick and I decided to celebrate the wonderful day by enjoying a super special dinner: homemade sausages (prepared a couple of hours earlier), served on a white bean truffle puree and porcini mushrooms. What a fantastic Sunday!
 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, Italian Sommelier Association and The Regional Enoteca of Umbria are all housed in this beautiful building. For example in the intricate maze of ancient tunnels, the Enoteca, or Wine Library, collects and displays the wines of the most important producers of the region, and hosts its functions in the cellars which are excavated in the volcanic rock and dating back to Etruscan times.
Itinera is the name of the Cooperative that organizes and takes care of these amazing gatherings, and the two founding members ,Lucia and Graziella are two women who love to organize all manner of events connected with good wine and good food. In the recent years it has been my good fortune and pleasure to have the opportunity to work with these two active, professional ladies.
So last Friday it was all planned, the idea was to organize, at the Palazzo del Gusto, a cooking class followed by a wine tasting in the cellars. I was very excited to be asked to be part in this event, plus we thought it would be nice for Nick to take some pictures for the blog.
But unfortunately things don`t always go as you wish, and the day before the event ,Nick had a call to go to Genova and photograph Bebbe Grillo ( the Italian M5S Leader, that had such a great result in this last political Italian election). So ,the official Sagra in casa photographer and of course my big supporter, husband and fan was gone! Not only that but later that evening when speaking with him on the phone after the usual questions like: did you close the chicken gate ? or did you feed Lui the dog?..etc etc, all he could talk about was this amazing meal he had just had in Genova : tagliatelle made with squid ink and sea food…..totally oblivious that there, on the other end of the telephone line, was poor me in a hysterical panic about my big booking the next day!
My role, was in fact, to hold a class which would prepare and produce four types of finger food that would combine with and complement the chosen wine. 35 people were booked in for the cooking class alone, and a total of 50 people altogether were happy to enjoy this great Aperitivo. Mamma mia ,how did he think I had time to care about his bloody tagliatelle!!!!!
Anyway, at the end of the day it was all a huge success, my class went really really well and everyone thoroughly enjoyed the food that we had prepared for the aperitif . Luckily for me lots of them also took photographs and for that I must say a big thank you. What you will see is in fact a mix of photos that were kindly given to me by the Itinera and some of the students. Thanks again to all and Nick……….. watch out, because these guys did a very good job!
 
 
 
 
 Caterina and Erika
My last big thanks goes to my two sweet and very professional helpers Caterina and Erika, great girls that I love to work with.
Regarding my big fan Nick , at home on Saturday morning after coffee, I was curious about his opinion on the M5S Leader, but once again the only thing he was very impressed with and wanted to talk about was……………………………….. that dam meal he had in Genova.
So on Saturday evening to shut him up I decided to make it. We had a very relaxing dinner, we talked about my Friday job and I showed him the pictures. At last when I asked about the Tagliatelle I had made…he said slowly and carefully “ yes it was pretty good, pretty pretty good!”
What a diplomatic fan I have.
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100% Typical Italian
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 I have received have been amazing ,so before anything else I would like to sincerely thank all my followers for all their wonderful support.
YES it’s on, its official ,the flights have been booked and I am already planning to bring with me a few Italian goodies, ingredients such as our own Extra Virgin Olive oil made from olives grown in the Sagraincasa olive grove, some really first class Parmesan cheese and so much more…yes because for two weeks I’ll be running an Italian Cooking Workshop in Wandsworth Common, London . The friendly and beautiful intended location is the kitchen of my dear friend Lorna Dunhill, isn’t this great?
I am just so very excited about this wonderful project . Lorna and I have been friends for many years, sharing a great passion for good food . Lorna herself is an expert chef that for many years has operated her own well-known catering company in the UK and she is now also a request Food Consultant . As for me , as you know I am a cookery tutor , I also cater for private lessons, weddings and dinner parties and achieved my Sommelier graduation a couple of years ago.
Over the years of our friendship , Lorna has noted my pleasure in sharing my strong passion for food in my work and especially during the cooking classes that I run here in Umbria . So not long ago, using her typical English calm way, she suggested to me that we should run a cooking workshop in London during the winter. You can imagine my typically Italian excited reaction , with a huge smile on my face , my heart beating fast and my head banging up and down in agreement ” SI SI I would be very happy “ I eventually managed to reply !
So it was born , I presented her (Lorna ) with a program made up of 100 % TYPICAL ITALIAN menus and Lorna went ahead and created two weeks of a full Italian cuisine experience for the enjoyment of anyone who will be happy to come. As for me, having the opportunity to share my passion for Italian cuisine and also being able to show just how it can be so simple, yet tasty and easy to cook, will be a great joy .
So how can you miss this opportunity ? If you are a UK reader take a train and come to London, if you are already there , no excuses, just take the tube, bus or drive to us . Chose your date and book in, but be quick because there are limited places so come on ROLL UP,ROLL UP and book !
Ragu alla Bolognese chef Fabrizio Simona picture by Nick Cornish
Homemade Pappardelle served with Ragu alla Bolognese chef Fabrizio Simona, pictures by Nick Cornish
Here are the programs and how to make a booking :
10.30am – 2.30pm days. 6.30pm- 9.30pm evenings
HANDMADE FRESH PASTA
19th, 22nd, 26th 27th(eve) February 2014
10.30am 2.30pm day. 6.30pm – 9.30pm evenings
Discover why all Italians are so crazy about pasta, you can’t miss this hands-on cookery workshop. Learn how to make homemade pasta, to start you on the road to producing your own with confidence. Also make filled ravioli and a selection of sauces. Italians say that every pasta shape requires its is own special sauce, you will acquire a few special top tips from Simona, an Italian chef. Do explore her lively and interesting blog that centres around her life and food in Umbria – https://www.sagraincasa.it/
Workshop Menu
Ravioli Filled with Ricotta and spinach with a Sage Butter Sauce
Tagliatelle Cacio e Pepe
Pappardelle with Sausage and mushrooms Tomato Sauce
Tagliolini alle Vongole
Rigatoni Carbonara
ITALIAN FAMILY CLASSICS
17th, 28th February 2014
Our idea for this workshop is to introduce authentic family dishes that are ideal to prepare for large numbers of guests and also ideal for freezing. Rustic and versatile, they are appealing and suit all guests, young and old.
Workshop Menu
Pumpkin and Sausage Lasagna
Melanzane Parmigiana
Aubergine, Mozzarella, Parmesan, Tomatoes and Basil (v)
Chicken Cacciatora cooked in Red Wine with Tomatoes, Olives and Capers
Tiramisu
THE BUILDING BLOCKS OF ITALIAN FOOD
18th(eve), 21st, 24th February and 1st March 2014
An expansive workshop which picks on few of Italy’s great dishes, working through the methods and reasoning behind them. When you know how to make these, you open the door to your own flavour combinations. To master a authentic Ragu Bolognese is a skill you will enjoy for life. The fabulous flour-free Torta caprese, a beautiful chocolate or lemon cake made with ground almonds, is a classic that will be appreciated by all.
Workshop Menu
Handmade Pasta
Rich and authentic Bolognese
Classic Basil pesto
Risotto with Gorgonzola and Walnuts
Torta caprese
APERITIVO
Evenings of 20th and 25th February 2014
L’Aperitivo is an important ritual in the Italian culture. It’s the time for great canapés served with a light Prosecco, or classic Italian bitters to sharpen the appetite. In this workshop we will prepare fast and exciting Aperitivi in true Italian style. Bringing together fresh and seasonal ingredients, and enhancing the final presentation for entertaining in style.
Workshop Menu
Fritti Misti
Arancini
Crispy Sage Leaves filled with Anchovies
Black and White Risotto, a Squid Ink and Parmesan Risotto
Marinated Zucchini filled with Ricotta and Herbs
Pancetta rolled with Goats Cheese, Walnuts and Pears
How to make a booking :
Please send your request to http://lornadunhill.co.uk/?p=238 book your date or simply ask for more info if need it.
Looking forward to seeing you there.
Ciao