Note of Thanks for your Support over the Pandemic period

Sally and Guido

Guido and Sally have been running Convivio Rome (offering Culinary Holidays, Italian Cooking Classes, Olive Tours and Winery Tours) from their family home in the Sabine Hills, in the Rome countryside for over 18 years. We have enjoyed every minute of it, and continue to enjoy showing our guests around our beautiful area and giving them a personal and genuine experience that we hope will give them fond memories for years to come.

Running our own business and working together as a husband and wife team, is like dancing: taking one step at a time and in harmony with each other.  Working in tourism in a non-touristy area has always presented it's challenges, but none more than in 2020 and 2021 (and even into the beginning of 2022) when the Pandemic hit.  International boarders were closed and almost all of our in-person bookings were cancelled. 

Initially, we thought, like everyone else, that the restrictions would not last for long, a month or so, and then everything would return 'to normal'. When we realised that this was something more long term (and again we had no idea of how long it would be) we saw that the family business that we had built for years needed to change, and quickly. We needed  to earn some money 'to put food on the table' and petrol in the car (when they let us out). 

As Italy closed down, we knew that we needed to take our in-person business, online. 

Taking our business online - Guido's Cook Club Monthly membership

And this is the point of this post, that Guido and Sally wanted to say a HUGE THANK YOU to everyone who supported us during this time. We received a lot of support, from past clients and guests who also became friends, from family in Australia and England, from distant friends, and from people whom we had never met before, who just wanted to help out. 

People from all over the world joined us on Facebook Live and Zoom and supported our online Business: our online cooking classes, monthly cook club membership, online cooking video packages, our cooking workshops, team building classes and more. Guests also returned to Italy to join us in person, as soon as it was possible. Again, we just want to send you our appreciation for all your support over past years, through the years of the Pandemic, and your continued to support us today. 

Grazie mille. Thank you all.

Sally and Guido

Convivio Rome - Italy

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Melanzane e Ceci (Egglant and Chickpeas) Recipe

Although we are coming to the end of Summer, eggplants are still in season. As the weather changes and the days become cooler, this a perfect recipe for this time of year.

For this reason, I, Guido want to  share my family recipe for Melanzane e Ceci (Egglant and Chickpeas). Melanzane e Ceci is a traditional recipe from the southern Tuscan countryside and can be served hot or cold. It’s usually considered ‘contorno’ (side vegetable dish), however it can be also served in small portions as an antipasto or as a light main course if topped with diced pecorino cheese and combined with simple olive oil and garlic bruschetta on the side.

                                                    Chef Guido's Melanzane e Ceci Recipe

Ingredients (serves 6):

400g (14.1 oz) of boiled and drained chickpeas, 2 eggplants, 6 ‘Piccadilly’ tomatoes or 10 cherry tomatoes, 5 tbsp olive oil, 1 clove of garlic, fresh basil, oregano, black pepper and salt to taste. 

Method: cut eggplants (aubergines) into small dices and shallow fry them in olive oil with 1 bruised clove of garlic, while adding salt to your taste. Dice tomatoes the same size as the eggplants and put them into a bowl. Add a swirl of olive oil and salt to your taste and mix well. Discard the garlic. Once the eggplants are soft, add tomatoes and chickpeas. Check for salt and add black pepper. Add fresh basil and oregano at the end.

Guido's Tip: This delicious Tuscan side vegetable dish can be completed by topping with shaved or diced pecorino cheese. 

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Guido's Family Recipe ‘Pomodori col Riso’ (baked rice-filled tomatoes)

Guido's family recipe for Pomodori col Riso

 

‘Pomodori col Riso’ (baked rice-filled tomatoes) is a classic Italian Summer dish with variations in different regions. This is the roman version, that my nonna and mamma used to make, with roast potatoes added to it. Traditionally, it’s served at room temperature and enjoyed at picnics on the beach.

Pomodori col Riso

Ingredients (serves 6): 6 large ripe tomatoes, 500g (17.6 oz) of potatoes, 1 clove of garlic, 6 tbsp ‘arborio’ or ‘ribe’ uncooked rice, 3 tbsp extra virgin olive oil, salt and fresh basil to taste.

Method: Cut off the ‘top cap’ of the tomatoes and put it aside. With a teaspoon, carefully scoop out the tomato pulp. Put the tomato shells upside- down onto a plate to draw out excess liquid. In the meantime, cut the tomato pulp very fine into a bowl and keep 3 tbsp of it aside. Add olive oil, salt, pepper, fresh basil and rice to the tomato pulp.

Turn on the convection oven at 170ºC (338ºF). Dice potatoes to your favourite ‘roasting’ size and then place them into an oven dish with a swirl of olive oil, salt to taste, 1 whole clove of garlic (skin on) and the little tomato pulp you already put aside. Put the emptied tomatoes in the dish among the potatoes. Put just a tablespoon of rice mixture in each tomato. Cover each tomato with its cap. Top with another swirl of olive oil.Bake for 40 to 50 minutes until rice is aldente and tomatoes are slightly caramelised.

Serve hot, cold, or at room temperature. Great to take on a picnic or to a friend's home to share. Enjoy!

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Mid August in Italy - A time for holidays and the Toffia Music Festival

Mid- August is the time of year that many Italians take their holidays. Going to the mountains or to the sea to enjoy family time and relief from the hottest days of the Italian Summer.

Small family run businesses close with the sign "Chiuso per Ferie" with the dates that they are away for, firmly stuck on the closed security door. 

 

The Sabine Hills is well known for it's Summer time music and food festivals and Italians come from near and far to celebrate together. So while most Italians are on holidays, those who have stayed closer to home will come together with family and friends to enjoy wandering around the local medieval hilltop villages, such as Toffia, listening to live music, appreciating the local artists and artisans, and absorbing the wonderful atmosphere.

We are in the midst of Toffia's 25th annual Riviviamo il Centro Storico Festival. The energy is electric as all the locals come together (after many months of preparation) to help put on this festival every year. It is quite unlike any other festival in the area. Here are some photos to give you an idea of what the Toffia Festival is all about.

Toffia village set with lamps_this year's theme

Book presentation, with live music_violin played

Local artist's watercolour of Toffia

Street performers on stilts and local musicians

local young band playing in the medieval streets

Performance of play written and acted by Toffia residence

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Zucchine ripiene - meat-filled zucchini (courgettes)

July is the season for zucchini (or courgettes). We now have the "Romanesque" variety available at the market. This variety, typical of the Roman countryside, is full of flavour, firm, lighter in colour and often sold with the flower attached to it. Now, the flower can be stuffed and baked or deep fried. But the vegetable itself is often used to prepare this summer recipe, an absolute Roman cuisine classic and a wonderful dish that can be eaten hot or cold. The flavours of tomatoes, basil, good quality extra virgin olive oil, parmigiano reggiano (Italian original parmesan) all blend together and balance each other perfectly. Also these 'zucchine ripiene' can be reheated and are actually better the day after!

Zucchine ripiene alla Romana - Serves 6
6 zucchini (courgettes), 250g mince meat, 1 egg, 50 grated parmigiano reggiano cheese, bread (without the crust), a slice of ham, extra virgin olive oil, onion, fresh basil, salt, pepper, tomato passata or fresh, peeled tomatoes.

Empty the zucchini carefully. (an apple corer will help take the core out only). To prepare the stuffing, mix mince meat with one egg, some bread (soaked in water then squeezed), parmigiano reggiano, salt, pepper, a few bits of ham. Fill the zucchini with the stuffing.
Fry some finely chopped onion in a pot or pan that can accommodate for all the zucchini) until the onion is translucent. Put the zucchini in the pan, then add tomato passata or fresh peeled tomatoes, a pinch of salt and fresh basil. Cover the pan and cook until the zucchini are soft. La cena e' pronta!

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Risotto agli asparagi selvatici - Wild asparagus Risotto

Wild asparagus - (photo by utopia.org)

Wild asparagus are ready to be picked now and the opportunity is not to be missed, here in Sabina. This variety, very different from the cultivated one we normally buy, is packed with flavour and antioxidants. Wild asparagus grow naturally in wooded areas and picking them require a lot of patience and the ability to spot them. A pleasant walk in the countryside can therefore double as a wild asparagus picking expedition. The actual asparagus plant is not difficult to spot, as it is very spiky and green. The new shoots are the edible part of this plant and appear right at the base of it. Wild asparagus can be eaten raw, but one of the best combination is with something smoked.This risotto combines these two flavours with the creaminess of rice and parmigiano cheese.

Chef Guido's risotto agli asparagi made in his cooking class

Risotto agli asparagi - Serves 6-8
Vegetable stock (carrot, onion & celery), 500 g of 'Arborio' or 'Carnaroli' rice, a bunch of asparagus, 50g of butter, 50g of diced 'speck'(northern Italian smoked and cured ham), 1 cup of grated parmigiano cheese, a small onion, white wine.

Make a vegetable stock in a large pot of water, add a whole carrot, onion and some celery and boil. Keep this on the boil. Finely chop the onion and gently fry it in butter. Add asparagus and 'speck'. Add rice and let it fry with all other ingredients for a minute or two, always stirring. Pour in a little white wine and let it evaporate. Pour enough boiling vegetable stock to cover rice. Add a little salt. Stir rice infrequently (do not stir too much). Add more boiling stock if necessary. Check salt and add more if necessary. When rice is 'aldente' (cooked but firm) add grated parmigiano cheese and stir vigourously. Serve immediately and buon appetito!

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3 Wise Kings arrive in the medieval village of Farfa on January 6th

January 6th is celebrated in the monastic village of Farfa with a live re-enactment of the arrival of the 3 Wise Kings. Everyone is in traditional costume, complete with Joseph, Mary, and a mini stable where the baby Jesus has just been born, with sheep, a donkey and calf. Shop keepers, locals and musicians (plus centurions) all dress up to complete the scene and the local village of Farfa comes alive! The Epithany is celebrated with this amazing scene, every year.

This is why I love living in the Rome countryside. This is the real Italy.

For more recipes: Guido's FREE recipe e-booklet '5 Minute Pasta'

Convivio Rome Italian Cooking Holidays

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