Rogaia Blog

Umbrian picnic in spring

La Rogaia: A spring picnic in the countryside

La Rogaia is still waiting to welcome guests again. Over Easter we will inevitably have our green hill in Umbria to ourselves, but we hope to have new guests from May onwards!

The spring-like weather inspired us to have a picnic, in anticipation of the enjoyable life in the great outdoors in the warm months.

 

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Pera cotta

Recipes from La Rogaia: Risotto alle rape rosse - Beetroot-Risotto

For today's Valentine's Day, Amira has cooked a risotto in the color of love - with beetroot and red onions from the garden and with red wine.

Decorated with a heart of cheese sauce, this dish shows that the way to the heart is through the stomach ...

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Pera cotta

Recipes from La Rogaia: Pere cotte - Baked pears in red wine

Even after Christmas, baked apples with cinnamon and raisins taste wonderful, for example on cold winter evenings in front of the fireplace.

Today we have an Umbrian variant with pears for you, of course another recipe from Mamma Ornella, prepared and photographed by Amira.

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Panna Cotta with rose syrup

La Rogaia Recipes: Panna Cotta with Flower Syrup

The rose garden of La Rogaia opens again!

From mid-June we can welcome guests. To celebrate the end of the "Decameron", Amira has prepared a panna cotta with syrup made from roses and lilac flowers from our garden.

See you again at Villa La Rogaia!

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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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