A Stroll Through Montefalco

Umbria is known for producing olive oil, wine, and grains

Umbria is a part of Italy that is completely landlocked. What it lacks in coastline it makes up for in rolling hills, fields of grains, bright poppies in springtime, olive groves, vineyards, and its many hill towns. 

Some of the hill towns, such as Spello, Assisi, and Perugia, are well known and attract many visitors.  Others are smaller and quieter, with fewer tourists. Those small towns, Panicale, Rasiglia, and Bevagna for example, are especially delightful.  

On a recent trip to Umbria, after a morning of farmhouse cooking and a visit to a winery, we (a group from Let’s Cook in Umbria) made a quick detour to the village of Montefalco, not far from Bevagna. Montefalco is small (less than 6,000 residents), quiet, and uncrowded. It is a slice of everyday Italy.

Montefalco is on the list of the Borghi Più Belli d’Italia (Italy’s most beautiful villages).  A walled hill town, it still has its Medieval gates and streetscape. 

Old stone buildings, pretty windows, and flowers are part of Montefalco’s charm

It also has a most enviable location – perched high above the surrounding valley with panoramic views of the Umbrian countryside and, most importantly, of the Sagrantino vineyards.   Montefalco Sagrantino DOC, a bold, dry red wine, is the areas claim to fame and a must-try when in this area.

We began our walk through Montefalco at the Belvedere Viewpoint near Porta della Rocca, one of the Medieval gates into the town. It has spectacular views over the valley below, making it clear why Montefalco is known as the Balcony of Umbria.

The Piazza del Comune is the heart of the village and where the town hall is located.  It is also where many cafes can be found and where the market and various festivals take place. Just before the piazza is the Church & Museum of San Francesco. I’ll have to explore that on a future visit!

Heading downhill towards Porta di Sant’Agostino, one of Montefalco’s Medieval gates.

From the piazza, a wander down “main street” reveals a street lined with shops, galleries, a small hotel, and restaurants.  Lots of opportunities to buy a bottle of Sagrantino or other local products. Keep walking and find Porta di Sant’Agostino, another of the town’s Medieval gates.

Small lanes branch out from the central street, many of them filled with stone houses, flower filled windows, arched alleyways, and pretty doors. As a bonus, they often end with stunning views over the valleys below.

Our detour to Montefalco gave us only enough time for a brief introduction to the town.  I will need a return trip and more time to better explore all that the village has to offer. One thing is clear to me, the more time I spend in Umbria, the more I fall in love with this unique part of Italy.

Now that is my kind of Farmacia!

Cherry Season

Cherry pitting can be messy!

It’s cherry (ciliegie in Italian) season, both in Italy and in the US. Big and sweet, they are wonderful to eat out of hand.  But no spitting of the pits indoors, only in the backyard (that admonition is for my grandchildren).  

This month I am in New Mexico visiting my family and the stores here are full of sweet cherries.  I could not resist buying a big bag of them. Way too many for me to eat, I thought that they would be perfect as a dessert to take to an upcoming dinner party.   

With that in mind, it was time to look for some recipes - perhaps a sweet cherry pie?  A cobbler?  Clafouti?  Inspiration came as I remembered a recipe I had tucked away, an old favorite that I hadn’t made in a long time – a sweet cherry tart.  I can’t remember the origins of the recipe; it is written on a note card in my recipe box without naming the source. I only remembered that it was wonderful.  Not too sweet, with a buttery pastry shell and a soft, cinnamon scented filling. 

The finished sweet cherry tart was a hit at the dinner party I attended

Simple ingredients for both the tart shell and the cherry filling make this an easy dessert

Recipe in hand, I dug out my old-fashioned cherry pitter and got to work.

My memory was correct - the sweet cherry tart made the perfect summer dessert, especially topped with some vanilla ice cream!

The ingredients are simple, butter, flour, sugar, eggs, sour cream, cinnamon and cherries. Here’s the recipe:

To prepare the tart shell:

½ cup (1 stick)  butter, softened

Pre-baking keeps the pastry crust from getting soggy once filled

1 ½ cups flour

¼ cup sugar

2 tablespoons of sour cream

Mix all ingredients together, either by hand or in a food processor, until mixture can be formed into a ball.

Press with your fingers into a 9-inch tart pan with a removable bottom.   (hint: you can use a small, smooth sided jar as a rolling pin to even out the bottom of the pastry once the dough is in the pan)

Poke the dough with the tines of a fork, refrigerate until chilled (overnight is ok too)

Bake at 350 degrees for 15 minutes

For the filling:

Distribute the cherries evenly to the edges of the tart shell

2 ½ cups fresh, pitted sweet cherries

2 large eggs

½ cup sugar

3 tablespoons sour cream

4 teaspoons flour

1 teaspoon cinnamon

Beat the eggs, sugar, sour cream, flour and cinnamon to mix well.   Add the pitted cherries

Pour into the pre-baked tart shell, using a fork to evenly distribute the cherries all the way to the edges of the tart pan.

Bake at 350 degrees for 50 minutes.  Filling should be set and knife inserted near the edges should come out clean.. 

Serve warm or at room temperature.  Feel free to add a scoop of vanilla ice cream to each slice!

Cooking with Raffaella

If you’ve ever dreamed of living on an Italian fattoria (farm) and cooking in a farm kitchen, then Raffaella’s kitchen is just what you’ve dreamed of.

Located in the Umbrian countryside near Perugia, Raffaella Bucefalo and her husband Roberto run Agriturismo La volpe e l’uva, which has several simple yet charming farmhouse style cottages surrounded by shaded pergolas, beautiful lawns, pots of flowers, and an inviting swimming pool.  Of course there are also olive trees and vines as the farm produces its own wine and olive oil.

The agriturismo is also the location of the cooking school Let’s Cook in Umbria, where Raffaella teaches traditional Umbrian dishes.  The cooking school is what is what drew me to La volpe e l’uva in June.

I spent 3 days cooking with Raffaella and 6 other students in her charming farmhouse. The classes are hands-on, with no more than 8 people in a group, which makes for lots of individual instruction and plenty of opportunities to measure, mix, knead, and shape pasta. As well as make sauces, meats, and cakes in an authentic Umbrian home. 

Our group consisted of my long-time friends Susan and Jim, plus four fun ladies from the US (Gay, Cathy, Vicky, and Kristi) who quickly felt like new friends, and me.  There was a lot of laughter around the farmhouse worktable as we practiced new skills, crafted new dishes, and discovered new must-have kitchen tools. Each day our efforts were rewarded with a 4-course meal in Raffaella’s beautiful dining room or outside in the garden.

The best thing about Let’s Cook in Umbria is Raffaella herself.  She is a wonderful teacher - energetic, fun, with a great sense of humor. She provided encouragement, and occasional cries of “oh no, disastro”, as we learned to make various types of pasta, doing it all by hand.  Even our disasters were fun and by the end of the week “oh no, disastro” became our rallying cry.

Each day we made an appetizer - fabulous little melanzane (eggplant) parmigiana stacks, flat breads stuffed with either prosciutto or arugula and cheese, and a thin focaccia baked with cheese inside.  I would be hard pressed to pick a favorite. All are recipes that I will make at home

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We made a different type of pasta each day.  The first was strangozzi, a typical Umbrian pasta made with semolina flour, salt, water and a touch of olive oil.  As we kneaded it, Raffaella introduced us to the kneading song.  Exactly 2 ½ minutes long, we had to knead “with energy” for the length of the song.  There just may have been some spontaneous dancing too. After kneading and resting the dough, we used a chitarra to cut the pasta.  Chitarra in Italian means guitar and a chitarra has metal wires like the strings of a guitar.  The pasta dough is placed on the strings, rolled to cut the pasta, and then when you strum the strings, out falls the pasta. I think I earned my official Italian Nonna badge using the chitarra. To go with the strangozzi we made a sausage ragu – delicious!

Day two we made tagliatelle, an egg-based pasta which we rolled and cut by hand.  Raffaella taught a method of rolling the dough to the required thinness that was new to us all (no cheating with a pasta machine!) and one I want to try again at home.  A simple zucchini and speck sauce was perfect with the tagliatelle.

Our third pasta dish was gnocchi made with potatoes and flour. Gnocchi can be tricky to make but, with Raffaella’s guidance, ours were soft and delicate. The fresh tomato sauce made it a perfect light dish for a summer meal.

I think we could have made a whole meal out of each of the pastas, but a second course was also on the menu.  Day one we made a delicious chicken with peppers.  Day two, Umbrian special occasion polpette (meatballs).  The ingredients sounded a bit strange to me – they included orange zest and finely chopped raisins, not things I’ve ever seen in polpette recipes before. But the taste was wonderful with just a touch of sweetness from the raisins and a subtle hint of citrus.  They were served in a simple tomato sauce.

The last meat dish was a pan roasted pork tenderloin with grapes, shallots, juniper berries, fresh bay leaves, and white wine. The scent of it cooking was hunger-inducing and the grapes cooked down with the herbs and wine to make a lovely sauce. This would make a perfect special occasion meal.

I arrived the day before the cooking class began, and a piece of cake baked that morning by the previous guests was in my cottage for breakfast. I appreciated their efforts to make this peach cake.

Lastly, a dolce (sweet).  Each day we made a different cake, having a piece for dessert and saving some for breakfast the next morning. 

It’s hard to beat a cup of coffee, a slice of not-too-sweet cake, a seat under a shady portal, bird song, the smell of jasmine in bloom, and a view of an Umbrian hillside as a way to start the day.

Day one, and my personal favorite, was a carrot cake with lemon glaze.  Ground nuts gave the cake a wonderful texture. The lemon glaze kept it light and more tangy than sweet. 

Next up was a chocolate cake with pears.  Tender and not too sweet, it was delicious topped with a little cream.

Lastly, a crostata with ricotta and strawberries.  Ok – maybe this was my favorite.  Can I have more than one favorite? 

After each lunch we had a short rest and then headed off for some fun.  One afternoon we went to Col Santo winery for a tasting, another to Frantoio Decimi for an olive oil tasting and to a ceramics producer in Deruta where we had a demonstration and a chance to try shaping the clay.  

Raffaella is a joy - I miss her already!

As if the cooking and dining together were not enough, our course was one of Let’s Cook in Umbria’s seasonal courses.  In this case the seasonal special event was the Infiorata in Spello.  It took place on the last day of our time with Raffaella and so on that day we went to Spello early in the morning (transportation and a guide included in our cooking program) and cooked in the afternoon for an evening meal. The Infiorata is a truly spectacular event (see post from June 15th). It was a lovely way to end our time in Umbria.

I can’t say enough wonderful things about Let’s Cook in Umbria.  Raffaella is a joy.  I learned new skills and new dishes, ones that I can make at home.  And really, is there anything more satisfying than making perfect pasta by hand?

The shared meals were wonderful.  And leftover cake for breakfast? What a treat.  The small group was a delight.  The extra curricula excursions were fun.  The setting in the Umbrian countryside was beautiful.  It was a delightful and memorable experience.

To find more information or to schedule a class, visit the website for Let’s Cook in Umbria.   www.cookinumbria.it

Raffaella also has a cookbook: Sprinkle with Flour. It is available on Amazon. I can hardly wait for my copy to arrive.

A big thanks to Gay, Cathy, Vicky, Kristi, Jim, and Susan for graciously allowing me to use photos from our work in the kitchen! I would travel with this group anywhere, anytime. They helped make this a fantastic few days of cooking together.

The Colorful Month of June

Agriturismo La Volpe e l’Uva, near Perugia. I sure enjoyed my morning coffee on this patio.

I’ve spent time the past couple of weeks in both Tuscany and Umbria, enjoying the late spring / early summer that is one of the loveliest of seasons in Italy.  Temperatures are quite warm (but not yet uncomfortably hot) during the day, with cool mornings and evenings.  A perfect beginning to “aperitivo season” when the evenings are ideal for enjoying a get together with friends sitting outside on a lively piazza.  Bright orange Aperol Spritzes are now dotting tables everywhere, adding a definite burst of summer color.

One of the best things about June in Italy is the range of colors painted by nature as the trees and vines get their leaves and the flowers bloom.  Look closely and you can find small clusters of grapes forming, the earliest hints of olives, and tiny figs that hold the promise of August sweetness.  The scent of Jasmine in bloom is the best sort of perfume.

 The countryside is stunning as the bright yellow blooms of Ginestra (in English we would call it Scottish or Spanish Broom) mingle with the greens of the vines and olive trees.

The beautiful countryside near Perugia in Umbria filled with Ginestra in bloom

 In towns, flowers fill window boxes and pots.  They spill over walls, sneak into crevices, and take over abandoned doorways.

Lucca in June

 Even the railroad tracks are dressed up by the last of the spring poppies.

 In Lucca, the garden of Palazzo Pfanner is the place to go for the best variety of colors and flower varieties.  Especially stunning are the rows of hortensia (hydrangea) in white, pink, blue, and purple.

 I enjoyed seeing June burst into color in Italy.  Next up for me will be the desert blooms of New Mexico; I’ll enjoy those until I return to Lucca in a few weeks.

The Infiorata of Spello

In Italian, the word fiore means flowers. An infiorata is a festival in which flowers are used to create stunning, but temporary, works of art.  A wonderful tradition in Italy is to celebrate the Feast of Corpus Domini, which falls about 60 days after Easter, with an infiorata.  Many towns participate in this tradition, some are small local celebrations, while others are large events which draw thousands of visitors.  The celebrations are not just about art or flowers – they are at heart religious celebrations in which the fleeting designs are offerings – and they guide people up the village streets to the church.

 On any normal day, the town of Spello is filled with flowers.  They spill from window boxes, fill pots in little alleys, and line the steps of buildings, creating one of Umbria’s most charming villages. But on the Sunday of the annual Infiorata, Spello takes flower displays to exponentially greater levels.  It is one of the most famous Infiorate in Italy, and something I have long wanted to experience.  This year I finally got my chance when a visit to the event was included as part of a 4-day cooking class in Umbria (more about that in upcoming posts).

A detail from one of my favorite quadri

 The city of Spello closes to traffic on Saturday evening when tarp coverings are placed over the streets.  Teams work under the lighted tarps throughout the night, using only natural plant materials (petals, stems, leaves, herbs) to create detailed designs.  The materials can be fresh or naturally dried but no artificial colors or materials can be used. The labor is intensive, placing petals by hand, making a design come to life, keeping the petals moist, and staying up all night to do it!

One of the most elaborate of the tappeti at this year’s Infiorata

There are two main types of works –  quadri, which are large scale “paintings” and tappeti, long “carpets” of designs which are often geometric shapes.  Templates with the designs are worked on over time and then taped to the ground and used to create the displays.

It is hard to describe the scale of the Infiorata.  The designs wind up hill from the entrance to Spello near Porta Consolare, fill the Piazza della Republica, and continue up through the city up to its highest point.  The route is about a mile long in total.  Along the way are spectacular works of art, many reflecting religious themes (this is after all a celebration of a Catholic feast day), others have broader messages, and some are just pretty reflections of nature.  The event is also a competition, with winners in several categories announced at the end of the celebration.

My favorite work featured these delightful animals

It is best to arrive early (or even stay in town the night before) as the tarps start to come down by 8:00 am, the crowds are waiting, and arriving later can mean a long wait to get in.  The climb can be strenuous if you happen to have a really hot day, so earlier is better.  Luckily our weather was perfect and not hot at all, and the way the displays wound gradually up hill made the walk easy.  One confession though, I did most of the route but skipped the steepest part at the end. It can be a challenge to get photos of the larger works as everyone is trying to get close enough and to find the right just the right angle. There are some scaffolds that can be climbed to get shots from above, and I bet the photos from drone that was flying overhead were amazing. Most of my photos have lots of feet in them! The best photos zoom in on details - are here are some of the most intriguing ones.

The procession moves through the flower art on the way to the church (photo from the Commune of Spello)

Come too late and you’ll miss the fun all together. The works provide a path for a procession led by the Bishop, who walks right over the beautiful creations.  The procession begins around 11 am.  By the end of the day, it will all be swept away.  But this is not sad – it is as it is meant to be.

And now begins the planning for next year’s Infiorata.  Easter comes early next year, on March 28th.  The Infiorata will be Sunday May 30, 2027.   Now’s the time to think about coming!