UMBRIA

PIATTI  TIPICI 

(Regional Specialties)

UMBRICI – Large, handmade noodles, usually served with garlic and oil sauce.

STRINGOZZI – Thin homemade noodles, often served with mushrooms and black truffles.

SALAME DI CINGHIALE – Wild boar salame.

ZUPPA DI LENTICCHIE – Lentil soup.

PALOMBA – Wild pigeon.

FAGIANO – Pheasant.

PORCHETTA – Suckling pig stuffed with garlic, pepper and herbs, and spit-roasted.

SCOTTADITO – Baby lamb chops grilled over a wood fire, to be picked up and eaten with fingers

                             (burning).

TARTUFATO or ALLA NORCINA – Served with black truffles.

CHEESES –

Pecorino – Sheep’s milk cheese, dolce or stagionato (“sweet” or seasoned).

 NOTE – Talk about black truffles and white truffles, both like “gold nuggets” for the local economy.

I  VINI  DELL’UMBRIA

(The Wines o f Umbria)

DOC wines

Colli Perugini  DOC – Red and rosato wines produced along the Tiber valley from Sangiovese and Procanico grapes.

Montefalco  DOC – Robust red wines.  

Orvieto  DOC – Famous white wine from vineyards around Orvieto.  Min. alcohol 11.5 degrees.

Torgiano  DOCG – Umbria’s greatest red and white wines (from the Lungarotti estate. Min. alcohol content 11.5 degrees.

Other non-DOC wines

Lago di Corbara – Pinot Nero – San Giorgio – Bianco di Assisi – Grecante – Grechetto di Umbria – Lungarotti Brut – Pourriture Noble (“noble rot’) -

Excerpt from “LEARN ITALIAN WITH A NATIVE” – First Lesson – page 9 –

TODAY… A GEM OF A PHRASE!!!

PRIMA LEZIONE

INFORMAZIONI, INCONTRI E PRESENTAZIONI,

COME SI DICE, COSA SIGNIFICA,

COME SI SCRIVE, ESPRESSIONI E PAROLE PIÙ USATE

Let’s pretend that I am an American tourist in Italy and you are an Italian native.

If I come up to you and ask: “SCUSI, C’È UNA FARMACIA?”… what do you think I might be asking? …Yes, you are right: I am inquiring about a pharmacy. The full translation of the above sentence is: “Excuse me, is there a pharmacy?”

Notice how similar in sound and spelling FARMACIA and pharmacy are.

In fact this course emphasizes the similarity between the two languages. About 65% of English words are similar to their Italian counterparts owing to common Latin roots.

Let’s go on asking some questions and I want you to answer yes or no.

“SCUSI, C’È UNA PIZZERIA?”  =  “Excuse me, is there a pizza

                                                                 parlor?”

“SÌ, C’È UNA PIZZERIA.”          =   “Yes, there is a pizza parlor.”

Let’s notice something interesting here. Observe that, when I ask the question, I use C’È UNA to

signify is there a.  In the answer C’È UNA reappears, but this time it means there is a.

All this simply means that, in Italian, when we ask a question we do not change the order of the words

(like in English) but we simply raise the intonation of the voice, a little, at the end of a sentence.

So, when you translate from Italian into English, keep that in mind. In any case let me tell you right at the beginning of this course: a good translator does not translate literally word for word; a good translator translates groups of words or groups of ideas.

Let’s continue with our questions and answers.

“SCUSI, C’È UN DOTTORE?”  = “Excuse me, is there a doctor?”

“NO, NON C’È UN DOTTORE.”  = No, there is not a doctor.”

Now that we have the hang of it let’s add two words to our questions: QUI VICINO  =  nearby.

“SCUSI, C’È UN BUON RISTORANTE QUI VICINO?”  =  “Excuse me, is there a good

                                                                                                          restaurant nearby?                                                                                               

“SÌ, C’È UN BUON RISTORANTE QUI VICINO.”  =  “Yes, there is a good restaurant nearby.”

TODI

• Todi is a town in the central region of Umbria in the province of Perugia and is located at an elevation of 410 mt (1,345 ft) above sea level. It has a population of about 17,000 people.
• Tuderte people:  tall, dark and handsome with very dark hair and eyes as, it seems, the Umbrian tribe people of ancient times used to have. 
• Truly beautiful
• Foundation goes back to the Umbrians in about 800 BC then the Etruscans took over and then the Romans
• In the 13th century – the medieval beautiful walls of about 2.5 miles were built then  and, for the most part, still stand today.
• In the 14^th century it became a free Comune  (city-state) and pretty soon was part of the “kingdom” known as “Stati della Chiesa”, those Italian regions in the center of Italy belonging to the Papacy.
• Todi took part in the Italian wars of independence in the 19^th century and even gave shelter to the Italian carismatic military leader Giuseppe Garibaldi
• Todi and the region of Umbria became then part of the newly formed Italian kingdom in the late 19^th century.
• Nowadays it is a rich and beautiful hill town which enjoys a good amount of prosperity
• One of the most important natives of this blessed town was Jacopo Benedetti better known as Jacopone da Todi (1236-1306). This interesting person was a notary public who married the beautiful Vanna, daughter of the Count of Coldimezzo. Vanna died during the collapse of the floor on which she was standing during a party. Jacopo was immensely distressed by the death of his beautiful and young wife and for 10 years he wandered around in a state of mental confusion until finally he became a Franciscan friar. He was not however too meek a friar! On the contrary he embarked on a personal crusade against vice and corruption using at times violent methods and words. He often took up arms for one cause or another and also landed in jail. He finally had some peace when he took shelter in the Convent of Collazzone where he eventually died on the night of 25^th December 1306. The decision to become a friar had been motivated by the discovery of a cilicio (a “hair-cloth” or a tool for self-torment for religious purposes) on the body of his dead wife. A discovery which proved the great religious faith of the young woman. Jacopone is known for some of the best and earliest “Italian” literature texts (the Laudi or “Praises” of God – echoing the similar “chanticles” of Saint Francis of Assisi) which were produced in the language, Italian in fact, actually spoken by the people in the streets and not in Latin, the language used by the “intelligentsia” of those days. Jacopone, preceded even Dante Alighieri as one of the first “literati” who dared to use Italian as the language of poetry.
• In Todi, to this day, still stand some of the best preserved medieval buildings in all of Italy.  The most interesting part of the town is Piazza del Popolo at the top of the hill where you can go and admire the cathedral of Santa Maria Assunta built in the 11^th century and destroyed by a fire in 1190 and immediately rebuilt.
• In the piazza you can also admire two beautiful medieval palaces: the Palazzo del Capitano (the Captain’s Palace) and the Palazzo dei Priori (the Magistrates’ Palace). The first used to be the  building where the military leader of the city would reside and the latter was the seat of the Todi government during medieval and later times. Two other palaces are in this piazza: the Palazzo Vescovile (Bishop’s Palace) to the left of the cathedral and the residence of the local bishop; the Palazzo del Popolo (the People’s Palace) which was also for a time the seat of the government and is one of the oldest “communal” palaces in Italy: it was built in 1213.
• to get a true feeling of this old town you can take some of the walks designed by local enthusiastic citizens, of which we have the detailed itineraries at the Bella Italia Center.
• An interesting ancient structure is also the Fontana Scarnabecco (fountain and water hole) which originally (1250 AD) was built with 7 beautiful slim columns in Romanesque style  as a place for horses to drink and later was also used by the local ”washerwomen” who congregated there to wash dirty clothes but also to meet and gossip in the 14^th, 15^th, 16^th, 17^th, 18th centuries but… even in the early 20^th century. I love walking all over the most ancient parts of Todi and there, often, I feel just like I do in Pompeii, that I magically returned back in time, hundreds of years. That feeling is unique and somehow soothes my soul and body.
• A very interesting church is the church of San Fortunato. This is a Gothic style building built by the Franciscans in 1292. This church is one of my favorites in that it is one the most simple religious buildings in Italy and, in my humble opinion, what a religious place of prayer should be all about.

Best restaurants:

One of the best restaurants in the area is the “Umbria”. Perhaps not the best in absolute as far as food is concerned but certainly the one with the best views of the Umbrian countryside below.

A restaurant I also like and with less expensive prices (remember I am a frugal Genoese)  is called “Le Scalette” (the little stairs) because you walk down a few steps to enter this place. It is located on the other side of the hill with views almost as beautiful  as those from the Umbria  restaurant.

Another great restaurant located near Piazza del Popolo is the “Ristorante Jacopone”.

Finally another excellent restaurant is the one located inside the Hotel Fonte Cesia. This hotel was recently built using ancient walls and modern techniques by a native of Todi who emigrated to Germany many decades before and made good there. Indeed very good! When he left Todi he had zero money but knew how to cook and how to make good pizza. He started a pizza shop in Germany that soon multiplied and eventually this man became a multi-millionaire. In his late 50s he then sold his interest in his businesses in Germany and returned to his native Todi with quite a few millions of dollars in his pockets and decided to build a beautiful hotel, in fact the “Fonte Cesia”.

TIS 1 – June 27, 2010

BASILICATA

PIATTI  TIPICI  E  VINI

(Regional Specialties & Wines)

LUCANECA or LUGANEGA – The famous sausage of Basilicata. It goes back to the ancient Romans and has become popular all over Italy. Available both fresh or dried, usually spiced with red chillies and pepper. (Even in Genoa where I come from the Luganega is always present in spaghetti sauces.) The name of course goes back to the ancient “Lucani” a tribe of fierce people that first populate the region and gave it its first name: Lucania.

SOPPRESSATA – Highly spiced blood sausage.

FUSILLI ALLE RAPE – Homemade twisted noodles served with turnip greens sauteed in olive oil and chilli peppers.

CIAMBOTTA – Vegetable medley of peppers, eggplant, tomatoes, herbs, stewed in olive oil.  

FRITTATA CON GLI ASPARAGI SELVATICI – Egg omelette made with fine, tender wild asparagus.   

FUNGHI AL FORNO – Fresh mushrooms, preferably Porcini, baked with olive oil, chopped garlic, parsley, and chilli peppers.

AGNELLO AI FUNGHI – Lamb baked with funghi porcini or other funghi, white wine and olive oil.

CHEESES

Caciocavallo – Classic semi-hard southern formaggio made by suspending pairs of cheeses saddle-like astride a polo to drain. Here it is often grilled with meat.

Buttiro – Sheep’s milk cheese in Basilicata with hard crust and creamy interior.

I  VINI  DELLA BASILICATA

(The Wines of  Basilicata)

DOC wines

Aglianico del Vulture DOC – Outstanding dry red or white wine produced from the Aglianico grape. Urbino.  Min. alcohol 12.5 degrees. Wines aged for 3 years may be labelled ‘Vecchio”. Wines aged for 5 years may e labelled “Riserva”.

Many other wines are of course available from the nearby regions as well as from all the other regions.

BUONGIORNO!

 Good Morning or Good Day – all day until twilight.

 PER FAVORE.

 Please.

GRAZIE!

Thank you

PREGO!

 You are welcome.

 PREGO!

 Please… go ahead… Please… tell me… Please… here you are!

PIACERE!

A pleasure (meeting you)! How do you do? Howdy?

CECINA
(Italian flatbread made with chickpea (garbanzo) flour. From Lucca, Pisa, and Livorno in the region of Tuscany.)

 
 1 cup chickpea (garbanzo) flour
2 cups water

2 TSP olive oil
Dash salt & pepper

Mix the batter (it is very watery) and let set for 2-4 hours.

Fire your oven to 400º so that it is hot and ready for fire-in-the-oven
cooking. This is a good brick oven recipe
because it cooks best with top and bottom heat.

Pour a liberal amount of oil in a baking sheet with 1″ (or so) sides.
Add enough batter to make a 1/4″ – 1/2″ thick flatbread, and bake at 400º

 for 10 minutes. It should be brown on top. Cut and drizzle with olive
oil, and serve immediately.
Chickpea flour is both healthy  and a good source of protein.

PIATTI  TIPICI 

(Regional Specialties)

BRUSCHETTA – Unsalted Tuscan bread, toasted over an open fire, rubbed with garlic, then doused  with extra virgin olive oil and seasoned with salt and pepper and then cut tomatoes are added.

CEE ALLA PISANA (dialect for Baby eels caught in the river Arno) – The eels are sautéed with garlic, olive oil, sage and Parmesan cheese, but nowadays they are difficult to be had (“cee” fishing is prohibited) and, mostly, have been replaced by whitebait.

PORK OR WILD BOAR STEAKS – Wild boar is quite good all over Tuscany and is hunted only during special times of the year. Usually the steaks are grilled over an open fire with local herbs and spices.

PAPPARDELLE ALLA LEPRE – Wide homemade noodles served with pungent sauce of stewed hare (wild rabbit).

CECINA – A delicious pie made with “ceci” (garbanzo beans). A culinary invention which is also claimed by Genoa and Livorno. In Genoa it is called “Farinata”.

I  VINI  DI PISA

(The Wines of Tuscany)

DOC wines

Brunello di Montalcino  DOCG  – Great red wine from Brunello grapes (a superior clone of Sangiovese Grosso) grown within the boundaries of the city of Montalcino near Siena. Min. Alcohol 12.5 degrees. Ageing about 4 + years in wood. Wines that are aged for longer periods will be labeled Riserva.

Chianti   DOCG – Red wine produced in the provinces of Siena, Pisa, Pistoia, Arezzo,and Florence from a blend of Sangiovese, Canaiolo, and (in smaller percentage) Trebbiano Toscano and Malvasia. Minimum alcohol 12 degrees (Chianti Classico a little more: 12.5). Chianti aged longer maybe labeled Riserva.

Chianti Colline Pisane – Wine zone south-east of Pisa.

1)  SCUSI, VORREI UN CAFFÈ.   (Excuse me, I would like a coffee.)

… talk about the redundancy of asking for an espresso coffee… in Italian bars all coffee is espresso… however in the breakfast area of an hotel that caters to American tourists…

2)  LEI (addressing one girl), PREFERISCE CAFFÈ LISCIO OPPURE CAFFÈ MACCHIATO?  [Do you prefer straight (black) coffee or coffee with a spot of milk (cream)]

Talk about the word “macchiato” and why it is such…

3) E LEI (addressing another girl) VUOLE MICA UN CAPPUCCINO? (And would you, by any chance, like to have a cappuccino?)

4)   IO (says a third girl), VORREI UN CAFFELATTE?  (I would like a (large) cup of coffee and milk.)

…There is a difference between asking for a “LATTE” here, at Starbucks for example, and what you would get in Italy…

SPOLETO

PIATTI  TIPICI 

(Regional Specialties)

STRINGOZZI – Thin homemade noodles, often served with mushrooms and black truffles.

SALAME DI CINGHIALE – Wild boar salame.

FAGIANO – Pheasant.

PORCHETTA – Suckling pig stuffed with garlic, pepper and herbs, and spit-roasted.

SCOTTADITO – Baby lamb chops grilled over a wood fire, to be picked up and eaten with fingers (burning).

CHEESES –

Pecorino – Sheep’s milk cheese, dolce or stagionato (“sweet” or seasoned). 

I  VINI  DI SPOLETO

(The Wines o f Spoleto)

DOC wines

Colli Perugini  DOC – Red and rosato wines produced along the Tiber valley from Sangiovese and Procanico grapes.

Montefalco  DOC – Robust red wines.  

Torgiano  DOCG – Umbria’s greatest red and white wines (from the Lungarotti estate. Min. alcohol content 11.5 degrees.

1)  MI CHIAMO MIKE, E LEI?   (My name is Mike, and you?)

2)  HO UN SHOW RADIOFONICO CHE VA IN TUTTO IL MONDO. (I have a radio show that is listened to all over the world.)

3) LE PIACE ASCOLTARE LA RADIO? (Do you like listening to radio?)

4)   PREFERISCE MUSICA ROCK OPPURE MUSICA CLASSICA?  (Do you prefer rock music or classical music?)

5)  LE PIACCIONO LE FARFALLE? NE HO UNA COLLEZIONE A CASA MIA QUI VICINO. ANDIAMO A VEDERLA? (Do you like butterflies? I have a collection of them at my place nearby. Shall we go and see it?)