UMBRIAN FASHION SHOW, New York.

This week has seen the tremendous success of “La Moda Umbra”, the Umbrian Fashion Show, held for the first time in New York.

Umbria is Tuscany’s gentler and prettier sister, a county set in the middle of Italy and still home to the values and virtues that have exported Umbrian living, eating, lifestyle and now fashion, to the world’s markets.

John and Liliana Tunstill, the couple who “invented” Umbria some twenty five years ago, are still in business, running a top quality boutique hotel in a 12th century monastery, offering villa rentals in a delightfully restored country house, and rebuilding, refurbishing and selling more than 250 farming properties since they first arrived in the “Green Heart of Italy” Umbria.

Umbria Jazz, which accompanied the Fashion Show, is an annual festival held in Perugia, the major city in Umbria, and which is attended by thousands of enthusiasts each year. Sally Ann and Marco Marconi although this time not accompanying the Jazz group organise and play, with their combo in the surrounding medieval cities. Marco is a professor of jazz music at the musical academy of Perugia and Sally Ann had appeared on the London stage prior to her marriage.

The Helen Mills Theatre in New York has supported this Umbria festival by putting on Casa d’Umbria, a play that was made into a film a couple of years ago with Maggie Smith, “My House in Umbria”. Just to the other side of the Tunstill’s lies Cortona, site of the novel “Under the Tuscan Sun”, by Francis Mayes, and the locally written “Under Too Much Tuscan Sun”.


The Tunstills are seeking agents on the east coast of the USA to promote their business to the growing number of Americans who are beginning to appreciate the benefits of living the traditional life, in a traditional area, where traditional values still hold good and where traditional properties are still to be found.

Further info: Cinzia Rosadoni, 0039 075 930 2428


Monastery, www.lapreghiera.com

Villa rental, www.villamoscatelli.com

Real estate, www.propertiesumbria.com

Marconis, 0039 075 930 2428

AUBERGINE WITH PARMESAN

Sometimes referred to as parmigiana di melanzane, this is a classic among Italian dishes. It probably originated in southern Italy, but its great taste and easy preparation has made it popular throughout the country, as well as the mainstay of America’s Italian restaurants. Here at La Preghiera, in Umbria, Italy, we offer a 3 day Cookery Course, to learn the art of making traditional Umbrian Antipasti, Pasta, Pizza, Salads and Cakes.
See www.lapreghiera.com for further details and special offers!
INGREDIENTS:
1.5 kg aubergine
Salt
8 tbsp olive oil
1 onion
2 kg tomatoes
3 fresh basil leaves
Freshly ground black pepper and salt to taste
Flour for dusting
205g Parmesan
250g mozzarella
1 sprig fresh Italian parsley
Serves 4 -6


Trim the stems from the aubergine and slice into rounds. Sprinkle each slice with a little salt and place them in a colander. Cover with a plate and weight it down. Leave to drain for 30 minutes.
To make the tomato sauce, heat four tablespoons of olive oil in a heavy pan and fry the onion until soft and golden. Add the skinned and chopped tomatoes and basil, mix well and simmer gently, uncovered, until the mixture reduces to a thick sauce. Season with salt and pepper.
Rinse the aubergine slices thoroughly in cold water. Pat dry with paper towels and dust them with flour. Heat a little of the remaining olive oil in a large frying pan and fry the aubergine in batches, adding more oil as needed, until golden brown on both sides. Drain on paper towels.
Oil a baking tray and make four to six stacks, alternating the aubergine slices and mozzarella. Sprinkle each stack with parmesan cheese and bake in a preheated oven at 39
°F/200°C for 30 minutes. Serve hot, warm or cold, with fresh parsley and cracked black pepper.
www.lapreghiera.com
www.villamoscatelli.com

WHAT THEY’RE SAYING ABOUT US….

“Greetings John, Liliana and Sally Ann,

thanks for a great experience at La Preghiera. The lunch was great, and Martha remarked on the way home that it was just like visiting family. It was indeed, without the bickering and things that family visits can induce.

In any case, I think you have a winner in La Preghiera, and I’ll do what I can to promote it.

It took us a while to get home, given the gelatto we had to consume (grin), and a stop at another hill town in Umbria, Tuscany; but we looked at the picture and put one of my longest blog posts to date on your great property.

Thanks again for a wonderful time.

James Martin”

www.lapreghiera.com
www.villamoscatelli.com

8th March….Women’s Day!

There are various stories regarding the origins of Women’s day. The most reliable I have found goes like this:
In March of 1908 in New York, the workers of a cotton cloth plant went on strike to protest working conditions. The strike lasted for several days until the owner of the plant became very upset, closed and locked all of the doors and exits and set fire to the plant. The 129 women inside were burned to death. Following this episode, Rosa Luxemburg, proposed that this day become an annual event to protest, around the world, for Women’s rights.
For the first years the day was simply a memorial to the horrible episode however, with the expansion of the feminist movements, this day become a focal point for manifestations to bring attention to the arguments of the feminist associations.
Today, very few women know the original reason for the eighth of March however it has become a great day for all the ladies! In Italy, it is custom to give a branch of Mimosa to every woman you know. The Mimosa, ACACIA PODALYRIIFOLIA, symbolizes the wild flowers in the field around the building that was burned..
Women’s day is an important part of recent Italian culture. Most people will have tried the drink Mimosa or the dessert Mimosa, both of which are tied to the popularity of the flower during the early days of March.

So, have a lovely day and VIVA LE DONNE!

www.lapreghiera.com
www.villamoscatelli.com

PECORINO CHEESE FARM VISIT

La Preghiera, 23 February 2006: a lovely excursion to the Cucco’s cheese farm with the Goodby family.
At 9 o’clock, we set off from La Preghiera on our vintage bicycle (10 minutes). We followed the process from sheep grazing in the fields, through to milking, and then down to the farm where we watched Ricotta cheeses being made.
Afterwards we tasted Ricotta and Pecorino cheese and we bought some fresh Ricotta…it was so hot!!
The Goodbys wrote on our guest book: “We had a great time and look forward to seeing you again” .


Come here at La Preghiera, Umbria, central Italy…! You create the holiday and we provide the venue and the atmosphere that will make your holiday a memorable occasion…….
www.villamoscatelli.com
www.lapreghiera.com

TIRAMISU’ WITH RASPBERRIES

This amazingly popular pudding is said to have originated in Venice in the 1950’s, and is one pudding that actually benefits from being made the day before!
Here at La Preghiera, Umbria, Italy, on Weds 26 April - Sat 29 April 2006 will take place a 3 Day Cookery Course! Learn how to make fresh pasta, sauces, dolci and traditional Umbrian recipes, visit a thriving local market and hunt for truffles! For information and special offers see www.lapreghiera.com .
Ingredients – Serves 4
150g plain dark chocolate, with over 60 per cent cocoa solids
250g mascarpone cheese
5 tablespoons caster sugar
6 tablespoons Marsala wine
2 tablespoons dark rum
2 egg yolks
300ml double cream, whipped to form soft peaks
100ml Italian espresso coffee
24 savoiardi or sponge fingers
200g fresh raspberries, plus extra to serve
A serving dish or 4 glasses
Put the chocolate in a blender or food processor and grind to a powder. Set aside. Put the mascarpone in a bowl and whisk in 3 tablespoons sugar, then beat in 2 tablespoons Marsala and then the rum. Set aside.
To make the zabaglione mixture, put the egg yolks, 2 tablespoons Marsala ad the remaining 2 tablespoons sugar in a heatproof bowl and beat with a mixer or whisk until blended. Set the bowl over a saucepan of gently simmering water – the bottom of the bowl should at no time be in contact with the water, and don’t let the water boil. Whisk the mixture until it is glossy, pale, light and fluffy and holds a trail when dropped from the whisk (about 5 minutes). Remove the bowl from the heat and whisk until cold. Fold in the whipped cream, then fold in the mascarpone mixture.
Pour the espresso into a bowl and stir in 2 tablespoons Marsala. Dip the savoiardi, one at a time, into the espresso. Do not leave them for too long or they will disintegrate. Arrange half the dipped savoiardi in the bottom of the serving dish or 4 glasses. Trickle over some espresso, then add a layer of raspberries. Sprinkle with one-third of the ground chocolate, then spoon over half the zabaglione-cream-mascarpone mixture. Finish with a thick layer of chocolate and a few extra raspberries. Chill in the refrigerator for at least 3 hours(overnight is better) for the flavours to develop. Serve chilled.

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www.villamoscatelli.com