B U O N A P A S Q U A
The Spring equinox arrived last weekend and brought with it some sunny days changing the ambiance of the landscape and the people however now its cooler again. March has been the coldest month so far with snow, rain and fog. However the region of Tuscany has fared much worse than Umbria these past months and some heavy weather and snowfalls are forecast again over the coming week there.
Everyone is now anxiously anticipating SPRING and of course the huge traditional Easter Festa celebration this coming week-end where absolutely everything revolves around family and food - what's not to love about Italian food celebrations??
These cute little guys are back out now the weather is a bit warmer helping to keep the grass clear around the small olive grove lining one of the local lanes. So sweet, they Love for us to stop and say hello and give them a scratch under the chin!!
The golden oak leaves are still clinging to these trees and will stay put until the first sign of tiny luminous green buds, sometimes not until very late April or early May when seemingly all at once the forest changes colour. I don't deny I do love these burnished colours but there is a time when we are all ready for the change.
Views over the Valle Umbra - the vale of Spoleto
Our chestnut canopy, still bare looking out over a sea of fog suspended in the deep valley and reaching across to the Appennine mountain chain beyond. This is an incredibly beautiful vista and never fails to enthrall. On a mild day it feels wonderful to sit there with a warm drink just gazing out over that vastness - it often provides me with a connection to water again.
Vin Bruhlee - home-made spiced mulled wine
Although this is traditionally a winter/christmas drink, I often make it in the cooler months and as Easter temperatures will be cool, another few pots of Vin Bruhlee, my home-made spiced wine wouldn't go astray. Besides I have a friend who pops in late evenings on her way home just to see if there is any of this on-the-go..
*I will post the recipe another time -it's very easy and so delicious.
E A S T E R F O O D
Typical Easter food here is lamb roasted over the coals or in the outdoor stone oven with the traditional family Pasta dish served as a first course after antipasto.
My dear neighbour who is a wonderful local Casalinga cook, makes a stunning hen broth filled with home-made pasta cut finer than rice. At the age of 85 she still makes pasta for each and every family feast - pasta is her forte, she is La Maestra! It takes her a whole day to prepare the pasta alone and her broth is a heavenly concoction of the simplest, wholesome ingredients - a taste sensation - you would be so surprised to see with what can be done with an old hen, a few flavourings and some flour and water!! I feel very fortunate to have learnt so many local food traditions from this sweet formidable woman.
There will also be a second pasta dish of Strangozzi - made in the local Spoletina style of thin strips - not unlike a very narrow fettuccine - showcasing the best current seasonal vegetable. Perhaps wild asparagus if it is available or artichoke but something very simple.
Next the main course, the lamb - the whole of it. The sliced meat, the chops, ribs, and everything else will be presented on a huge platter and passed and served to you as in a restaurant, not just passed down the table because there will be no room!
Side dishes of potatoes, maybe a plate of cooked bitter greens and always a huge green salad to cleanse the palette dressed with a refreshing simple vinagrette.
Finally, dessert. A home-made dessert and then every guest brings something from the Pasticceria...and hopes they didn't bring the same thing because we all shop at the best one in town!
W I N E
Only home-made wine will be served at table - and water. This is the wine the men folk have made and will range from Prosecco, white and red. The wine is always very good- let's face it, these guys have been doing this for a long time with traditions handed down from generation to generation and they are proud of their achievements...deservedly so and naturally the men sit at one end of the table discussing their wine for the duration of the meal. Of course guests are welcome to also bring a bottle of wine but within good taste. A decent local wine, good quality mid-range that everyone will be familiar with is the best way to impress your generous hosts that you understand their culture, traditions and preferences.
Afterwards, a long walk along the country lanes to help digest all that amazing food!!
An ocean of fog 550 metres above sea level then all of a sudden it will disappear...
Summer colours so much more vibrantly contrasted in this clear light. Over time the pale under-wash of the villa walls become more exposed due to exposure to wind and the elements of nature and we love this organically worn rustic effect. The top of that tall oak needs pruning, it is now higher than the house however all oaks here are from a centuries-old forest and all are heritage listed which means any cutting down of oak trees is forbidden, so enormous care must be taken.
Umbrian hiking itineraries
This is ideal weather to explore the many excellent local trails...
Wishing you all a wonderful, peaceful Easter celebration with family, friends and loved ones. I will see you back here next month, hopefully with the arrival of a much awaited beautiful Spring!
Michelle xx
Villa Arcangelo Umbria
Images - Michelle Jacobson
Our House in Umbria
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