Don’t get me wrong, Rome, Florence and Venice are three cities not to be missed on a first time trip :: viaggio to Italy. Yet, for returning tourists or nature lovers, I recommend a peaceful getaway to the region of Umbria, nicknamed the “green heart of Italy” for it’s rich vegetation.
Umbria’s landscape consists of endless rolling hills, forests, meadows, valleys and vineyards stretching as far as the eye can see with castles, borghi and medieval farm houses scattered along the way. Many of these farm houses and stables have been been restored and converted into “agriturismi” or farm vacations. Mr. Italicano and I had the opportunity to spend a relaxing weekend at the lovely Agriturismo L’Elmo which is found in the peaceful countryside only 15 miles from the medieval town of Orvieto.
Like everything in Italy, it all starts with a story. In 1788 the farm, stables and servant houses for the prince of the area was built using local materials like stones, sand, and oak trees. The property belonged to the Ruspoli family until the late 1970’s when the Agneni family acquired it, introducing the cultivation of organic hazelnuts ::noccioli bio. Mr. Italicano and I had never seen hazelnut trees up close before. Come to find out, prestige truffles spontaneously grow near the trunks of the trees which are often used in the agriturismo’s dinner menus. Yes, please!
Throughout the years the farmhouse and stable :: stalla were restored and created into an agriturismo which opened its doors in 2000. The rustic quaint room that we stayed was absolutely delightful. Country sleeping is so peaceful. There was no noise of cars passing by, just the nighttime sounds through the open window: the chirping of the crickets and rustle of the wind through the nearby trees that rocked us to sleep.
I had strolled around the agriturismo, but hadn’t appreciated the well maintained gardens until Marina gave me a private tour of her family property pointing out the various plants, flowers, trees and shrubs ::cespugli. When we stayed, there still wasn’t any fruit so I hadn’t realized that many of the trees were fruit trees like kiwis, cherries and walnuts or that the shrub I had passed was really a laurel where she got her bay leafs for cooking. And, how did I not see the large lavender plants that lined the walkway? There was so much for me to discover thanks to Marina.
Shortly after, Marina showed me her large organic vegetable garden :: orto bio where in the summer she grows over seven varieties of tomatoes, various types of salads, celery, peppers, artichokes and cucumbers, just to name a few. In the winter, you’ll find broccoli Romanesco, brussel sprouts, cime di rapa and other winter vegetables. Breakfast and dinners are prepared by Marina ultilizing these organic fruit and vegetables, as well as sheep and chickens raised on the farm. You’ll also find organic products produced by Argriturismo L’Elmo, like extra virgin olive oil, hazelnut spreads and jams. If you are looking for a true farm to table experience, this is the place to go.
As for activities, you can head to nearby wineries for local wine tastings :: degustazioni di vini, make the short drive to see the beautiful town of Orvieto where there is a remarkable cathedral or simply relax poolside at the agriturismo with a good book and a glass of white wine. The views are breathtaking.
Or, if you want to do something more active, how about a guided horseback ride through the beautiful countryside? There is a stable with a variety of trained horses for beginners and experts. Mr. Italicano and I are taking horseback riding lessons in a closed ring near where we live, but it was a whole other experience to trot through the open field and dirt trails :: sentieri di terra.
We couldn’t have asked for a more relaxing weekend. If you are looking for a place to unwind and to enjoy the nature, homemade food and incredible views, I would highly suggest booking a stay at the Argiturismo L’Elmo.
You may think that making fresh homemade bread is a hard task, but here’s the truth: it’s not. In fact, it’s really one of the easiest recipes ever! Check out the step-by-step photos and instructions at the bottom of the page belowthe recipe.
I will be honest, I was always quite timid about making homemade bread :: pane. I thought it was hard and too time consuming so I never tried. Man, have I been missing out all these years! Thankfully my Italian mother-in-law is an incredible cook :: cuoca and was so kind to teach me a few tips to making the perfect homemade bread without a lot of fuss.
Tip #1: Use WARM water to dissolve the yeast :: lievito (around 105°F (40°C))
Tip #2: When dissolving the yeast in the warm water, add a 1/2 tsp of sugar to accelerate :: accelerare the leavening time.
Tip #3: When you allow the bread to rise, keep it in a warm spot and away from drafts :: spifferi. In the summer you can find many warm places but in the winter simply heat your oven to 125°F (50°C) then shut it off and let the bread rise inside.
There is nothing more gratifying ::gratificantethan the smell of freshly baked bread wafting through the house. Well, that is besides eating the warm baked bread of course.
I used organic flour :: farina biologica to make this bread and added flax and poppy seeds, which are both high in fiber and have many other health benefits. By making this bread, it came out to be a fraction of the cost of organic bread in the super markets. As you can imagine, homemade bread also tastes much better than industrial store bought kinds. You also have a ton of flexibility and are able to modify your recipe to suit your taste buds.
Making homemade bread is very relaxing :: rilassante. For me, kneading the dough was like a 10 minute meditation session. You become present in the moment as you focus on your palms working the soft round ball and you transfer your warmth and energy into the food that you are preparing to eat. You smell the flour and yeast and are reminded of our ancestors who for centuries carried out this antique tradition. You remember that the simple things in life, can be more pleasurable than any paid activity. You take time out of your busy schedule to create something with love :: amore.
Even if you arrive late from work :: lavoro and have a house full of kids, you can still find time to make homemade bread. In reality, there is only about 20 minutes of work, the rest-rising and cooking-is done on it’s own. I suggest making the dough in the evening. This way it rises and cooks while you read or watch t.v., all the while enjoying the heavenly smell of freshly baked bread. Try this bread as the base for the Best Bruschetta Recipe Ever.
You may think that making fresh homemade bread is a hard task, but here’s the truth: it’s not. In fact, it’s really one of the easiest recipes ever! Not only does making your own bread save you money, it also tastes better compared to the store bought kind.
Serves: 2 Loaves
Ingredients
2 cups warm water (around 105°F (40°C))
1 tsp sugar
2 packets of active dry yeast or cubes
4 cups organic all-purpose flour
4½ cups organic 7 grain flour
1 teaspoon salt (if the 7 grain flour has salt included in it’s ingredients, if not increase the amount to 2 teaspoons).
½ cup flax seeds
½ cup poppy seeds
3 tablespoons extra virgin olive oil
Instructions
Warm two cups water and pour it in a ceramic bowl, avoid a metal bowl.
Add the sugar and yeast, stir together until combined; let sit for 10 minutes. When the yeast rises slightly and forms bubbles on top, it is ready.
In the meantime, add the flours, salt, flax and poppy seeds to a large ceramic bowl. Stir until combined.
Warm two additional cups water and set aside. Form a well in the flour and when the yeast is ready, pour it slowly into the flour mixture a little at a time, mixing together with your hands. Add olive oil. Continue adding extra warm water as needed until you have formed dough and it does not stick to your hands. (If you've added too much water, simply add more flour until you reach the right consistency.)
Preheat the oven to 125°F (50°C). (Need during the winter, if it is summer or the house is warm you can skip this step).
Knead the dough for 10 minutes.
Shut off the oven. Put the dough back in the ceramic dish, make a cross cross on top with a knife, cover with a damp dish towel and place it in the oven on the lowest rack. Let the dough rise for 45minutes to 2 hours, until it has doubled in size.
Take the dough out of the oven, knead it for 5 minutes and then separate it into two balls. Form each ball into a oblong loaf.
Brush a pan or silpat with olive oil then set the loaves on top. Make 4 slices with a sharp knife on top of each loaf and replace them back in the oven for another 30 minutes to rise.
After the bread has risen for a second time, remove it from the oven and preheat the oven to 430°F (220°C) then stick the pan inside. After 15 minutes, turn the oven down to 355°F (180°C) and continue to bake for one hour. Remove and cool on a wire rack.
Store the loaves of bread in a closed plastic bag in the fridge. They will last up to 5 days. You can also freeze the bread.
Notes
There is only about 20 minutes of hands on work. The reason why it takes 4 hours is because the dough needs to use for 2½ hours and bake for 1 hour.
You may think that making fresh homemade bread is a hard task, but here’s the truth: it’s not. In fact, it’s really one of the easiest recipes ever! Not only does making your own bread save you money, it also tastes better compared to the store bought kind.
Serves: 2 Loaves
Ingredients
2 cups warm water (around 105°F (40°C))
1 tsp sugar
2 packets of active dry yeast or cubes
4 cups organic all-purpose flour
4½ cups organic 7 grain flour
1 teaspoon salt (if the 7 grain flour has salt included in it’s ingredients, if not increase the amount to 2 teaspoons).
½ cup flax seeds
½ cup poppy seeds
3 tablespoons extra virgin olive oil
Instructions
Warm two cups water and pour it in a ceramic bowl, avoid a metal bowl.
Add the sugar and yeast, stir together until combined; let sit for 10 minutes. When the yeast rises slightly and forms bubbles on top, it is ready.
In the meantime, add the flours, salt, flax and poppy seeds to a large ceramic bowl. Stir until combined.
Warm two additional cups water and set aside. Form a well in the flour and when the yeast is ready, pour it slowly into the flour mixture a little at a time, mixing together with your hands. Add olive oil. Continue adding extra warm water as needed until you have formed dough and it does not stick to your hands. (If you've added too much water, simply add more flour until you reach the right consistency.)
Preheat the oven to 125°F (50°C). (Need during the winter, if it is summer or the house is warm you can skip this step).
Knead the dough for 10 minutes.
Shut off the oven. Put the dough back in the ceramic dish, make a cross cross on top with a knife, cover with a damp dish towel and place it in the oven. Let the dough rise for 2 hours, it will double in size so make sure to put the bowl on the lowest rack.
Take the dough out of the oven, knead it for 5 minutes and then separate it into two balls. Form each ball into a oblong loaf.
Brush a pan or silpat with olive oil then set the loaves on top. Make 4 slices with a sharp knife on top of each loaf and replace them back in the oven for another 30 minutes to rise.
After the bread has risen for a second time, remove it from the oven and preheat the oven to 430°F (220°C) then stick the pan inside. After 15 minutes, turn the oven down to 355°F (180°C) and continue to bake for one hour. Remove and cool on a wire rack.
Store the loaves of bread in a closed plastic bag in the fridge. They will last up to 5 days. You can also freeze the bread.
Notes
There is only about 20 minutes of hands on work. The reason why it takes 4 hours is because the dough needs to use for 2½ hours and bake for 1 hour.
3.4.3177
1) Warm two cups water and pour it in a ceramic bowl. Add 1 teaspoon sugar and 2 packets of active dry yeast, stir together until combined; let sit for 10 minutes. When the yeast rises slightly and forms bubbles on top, it is ready.
2) In a ceramic bowl, combine 4 cups organic all purpose flour, 4 1/2 cups organic 7 grain flour, 1 teaspoon salt, 1/2 cup flax seeds and 1/2 cup poppy seeds. Stir until combined.
3) Warm an additional 2 cups of water and set aside. Form a well in the flour and when the yeast is ready, pour it slowly into the flour mixture a little at a time, mixing together with your hands. Add 3 tablespoons olive oil. Continue adding the extra warm water as needed until you have formed dough and it does not stick to your hands. (If you have added too much water simply add more flour until it is the right consistency.)
4) Preheat the oven to 125°F (50°C). (Needed during the winter, if it is summer or the house is warm you can skip this step). Knead the dough for 10 minutes, then shut off the oven. Put the dough back in the ceramic dish, make a cross cross on top with a knife, cover with a damp dish towel and place it in the oven.
5) Let the dough rise for 2 hours, it will double in size so make sure to put the bowl on the lowest rack. Take the dough out of the oven, knead it for 5 minutes and then separate it into two balls. Form each ball into a oblong loaf. Brush a pan or silpat with olive oil then set the loaves on top. Make 4 slices with a sharp knife on top of each loaf and replace them back in the oven for another 30 minutes to rise.
6) After the bread has risen for a second time, remove it from the oven and preheat the oven to 430°F (220°C) then stick the pan inside. After 15 minutes, turn the oven down to 355°F (180°C)and continue to bake for one hour. Remove and cool on a wire rack. Store the loaves of bread in a closed plastic bag in the fridge. They will last up to 5 days. You can also freeze the bread.
Umbria’s landscape consists of endless rolling hills, forests, meadows, valleys and vineyards stretching as far as the eye can see with castles, borghi and medieval farm houses scattered along the way. Many of these farm houses and stables have been been restored and converted into “agriturismi” or farm vacations. Mr. Italicano and I had the opportunity to spend a relaxing weekend at the lovely Agriturismo L’Elmo which is found in the peaceful countryside only 15 miles from the medieval town of Orvieto.
Like everything in Italy, it all starts with a story. In 1788 the farm, stables and servant houses for the prince of the area was built using local materials like stones, sand, and oak trees. The property belonged to the Ruspoli family until the late 1970’s when the Agneni family acquired it, introducing the cultivation of organic hazelnuts :: noccioli bio. Mr. Italicano and I had never seen hazelnut trees up close before. Come to find out, prestige truffles spontaneously grow near the trunks of the trees which are often used in the agriturismo’s dinner menus. Yes, please!
Throughout the years the farmhouse and stable :: stalla were restored and created into an agriturismo which opened its doors in 2000. The rustic quaint room that we stayed was absolutely delightful. Country sleeping is so peaceful. There was no noise of cars passing by, just the nighttime sounds through the open window: the chirping of the crickets and rustle of the wind through the nearby trees that rocked us to sleep.
I had strolled around the agriturismo, but hadn’t appreciated the well maintained gardens until Marina gave me a private tour of her family property pointing out the various plants, flowers, trees and shrubs :: cespugli. When we stayed, there still wasn’t any fruit so I hadn’t realized that many of the trees were fruit trees like kiwis, cherries and walnuts or that the shrub I had passed was really a laurel where she got her bay leafs for cooking. And, how did I not see the large lavender plants that lined the walkway? There was so much for me to discover thanks to Marina.
Shortly after, Marina showed me her large organic vegetable garden :: orto bio where in the summer she grows over seven varieties of tomatoes, various types of salads, celery, peppers, artichokes and cucumbers, just to name a few. In the winter, you’ll find broccoli Romanesco, brussel sprouts, cime di rapa and other winter vegetables. Breakfast and dinners are prepared by Marina ultilizing these organic fruit and vegetables, as well as sheep and chickens raised on the farm. You’ll also find organic products produced by Argriturismo L’Elmo, like extra virgin olive oil, hazelnut spreads and jams. If you are looking for a true farm to table experience, this is the place to go.
As for activities, you can head to nearby wineries for local wine tastings :: degustazioni di vini, make the short drive to see the beautiful town of Orvieto where there is a remarkable cathedral or simply relax poolside at the agriturismo with a good book and a glass of white wine. The views are breathtaking.
Or, if you want to do something more active, how about a guided horseback ride through the beautiful countryside? There is a stable with a variety of trained horses for beginners and experts. Mr. Italicano and I are taking horseback riding lessons in a closed ring near where we live, but it was a whole other experience to trot through the open field and dirt trails :: sentieri di terra. 
We couldn’t have asked for a more relaxing weekend. If you are looking for a place to unwind and to enjoy the nature, homemade food and incredible views, I would highly suggest booking a stay at the Argiturismo L’Elmo. 
