Rogaia Blog

Recipes from the "Decameron": Radicchio-Risotto, Food for Body and Soul

We are starting our fourth week of quarantine today and we feel so priviledged to be healthy and to live in a remote place in the countryside.
But the continuing tragedies with losses in so many families in Italy and the whole world make it hard also for us to keep spirits up.

Therefore cooking and eating together is an important part of our everyday life in the "Decameron". We try to preserve this "momento conviviale" (the moment of being together) which is so wonderfully important in Italy.
It is helping us and hopefully many other families in our country in these difficult times.

Our chef is Amira, who also takes care of our vegetable garden. Today she presents a traditional risotto recipe - with radicchio.

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A typical Umbrian Sunday Lunch: "Coniglio del Buon Ricordo"

Last Sunday we cooked a recipe from Ornella's cooking classes:

A "Rabbit to Be Well Remembered"


Admittedly, this is not for vegetarians or lovers of the soft, fluffy little animals with long ears ...
And for the preparation you need a bit of patience and "surgical" skills.
But the result is really worth it!
Read the recipe here

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Umbrian Winter Recipes - Chickpeas and Chard

One of the specialties of Umbria are legumes: lentils, chickpeas and a variety of beans. They are used for an almost endless number of healthy and protein-rich dishes, which are part of the basic diet in Umbria. At La Rogaia we have our own, especially delicious version of a chickpea and chard soup.

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Truffle hunting in Umbria
Truffle hunting in Umbria

It is truffle time in Umbria!

Autumn is the peak season for the precious truffles tubers. Umbria is the largest truffle producer in Italy and many allegedly Piedmontese truffles have been growing under Umbrian trees.
It is an unforgettable experience to accompany a truffle hunter and his dog in the search for the coveted tubers.

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Mamma Ornella
Mamma Ornella

Italian cuisine in autumn - Recipes from Umbria

When autumn is coloring the woods of Umbria and when you can hear the echo of the hunters calling  from hill to hill it is high season for the typical autumn dishes. And Mamma Ornella is in top form in her kitchen at La Rogaia! Here are a few samples from her cuisine ...

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Artichoke
Artichoke

Healthy food in spring: Artichokes

Power packages against spring tiredness

A few days ago, Ornella came in by in surprise. And since it was lunchtime, we decided to cook together. She got out of her car a big basket of artichokes that she had just bought at the market. "Little power packages," she said. Then we went to the preparation and a little later we had two simple, delicious dishes on the table, which we want to share with you.

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Torta di pasta sfoglia al radicchio
Torta di pasta sfoglia al radicchio

Radicchio - a delicious winter vegetable

Radicchio is mostly known as salad or as a plate decoration only. The slightly bitter taste is not for everyone. But radicchio is delicious also cooked or grilled. Here is a recipe for a "Torta al radicchio" by Mamma Ornella

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Olive tree in Umbria
Olivetree in Umbria

Olive oil, the liquid gold of Umbria

We just have finished the olive harvest 2018 at La Rogaia.

This year the harvest was very satisfying, after several years with high losses.

Together with guests and friends from Germany and England, we picked the precious olives from the trees for almost four weeks and had them pressed into the "liquid gold" of Umbria.

Read more about our olive harvest and facts about olive oil ...

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Montalcino
Montalcino

Montalcino - Quintessence of Tuscan Culture

Not only for wine lovers, the name Montalcino evokes images of vineyards in the warm sunlight and the taste of earth and full-bodied fruit flavors. The famous little town amidst gentle hills is one of the highlights of every gourmet trip in Southern Tuscany.

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Fagiolina del Trasimeno. Foto: www.melagrani.it
Fagiolina del Trasimeno. Foto: www.melagrani.it

La Fagiolina del Trasimeno - recipes with a noble bean

When we think of bean stew, we usually have in mind a mashy pap from a tin can or "chili con carne" from a field kitchen.

But there are also noble varieties of beans that are very popular with gourmets. These include the "Fagiolina del Trasimeno", which has been cultivated since antiquity in the fertile wetlands around Lake Trasimeno. We tell you, what can be made out of the inconspicuous tiny beans ...

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