Hot Italian Mulled Wine - Vin Brulé for the Festive Season

Image courtesy of giallozafferano.it

Italian hot mulled wine or vin brulé (the Italians use the French word) is very popular in winter time, especially at Christmas markets and during the Festive Season and New Year's Eve. We will be making vin brulé when we get together with friends to celebrate the Winter Solstice solstizio d'inverno. The Winter Solstice in Italy and for the northern hemisphere, will be on the 21st December, this year.

Being in the countryside, therefore more aware of the rhythms of the seasons, I now understand why the shortest day of the year and the longest night of the year, should be celebrated. It signals a powerful transition point between seasons and a great reason to get together with friends to celebrate that the days, from now on, will become longer.

To help you celebrate the forthcoming Festive Season and New Year with good cheer.... here is our recipe for Vin Brulé. Enjoy! 

Vin Brulé
Serves approx. 50 glasses 
Ingredients: 
5 litres of dry red wine ( we used the local red grape called 'Sangiovese')
1/2 litre of orange juice
125 g sugar (according to taste)
8 cloves
15g cinnamon sticks (about 5)
1 teaspoon nutmeg powder
2  or 3 large oranges, peeled and sliced

Method:
1. Pour wine and orange juice into a large saucepan. Add the sugar and mix well.
2. Add the cloves, cinnamon sticks, nutmeg powder  and thinly sliced oranges to the wine. Stir.
3. Heat gently for about 15 to 20 minutes without allowing the mixture to boil. Stir occasionally and taste for sweetness. Add more sugar if desired.
4. Serve vin brulé warm or hot  (in heat-resistant glasses).
Enjoy!

Auguri di Buon Natale e Felice Anno Nuovo

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Extra virgin olive oil- Healing remedies of the Sabine Hills

We had to climb a mountain to get some rutin (ruta) leaves so we could make a healing lotion using our local extra virgin olive oil. It was absolutely worth it!

View over the Sabine Hills from Monte San Martino

The first time Sally and I tried to climb Monte San Martino, starting at the '4 winds' 'i quattro venti' crossing, we came across a huge herd of what seemed like giant goats. We called out for the shepherd and our only response came from two large sheepdogs, who definitely did not want us to pass.....so understanding the message, we retreated to safer ground. 

The next time we climbed this mountain to visit the ruined monastery perched on it's peak, we organised a group of 20 friends to come along for a picnic ( and as potential goat protectors) and of course did not see one fierce goat on the whole trail! 

Meeting some of the curious locals ( luckily only sheep this time!)

View from the top over the medieval village of Fara Sabina

Ruined monastery walls where the rutin plant grows

We have returned several times and have always enjoyed the spectacular views from the top. It is really magical. On our second trip with friends, we also learnt all about this 'magical' plant called Rutin that is said to have amazing healing properties. The rutin, ruta plant grows in abundance near the ruined monastery and we were given a local recipe on how to make this healing lotion: "place a couple of small branches of Rutin, (found next to the ruined monastery on a local hilltop) in a sealed container and cover with extra virgin olive oil, for 6 weeks. Then take out the plant and the lotion is ready". Extra virgin olive oil has the ability to absorb the healing properties (and smell) of the rutin plant ( as with other plants or herbs). Rutin is said to be great for circulation and also used as an anti-inflammatory ( only to be rubbed into the skin).
The smell of this plant so bad ( I agree, it really stinks) that it is said to have been used in medieval times, to keep witches away!

Author's note: This information about the healing properties of Rutin was given to me by one of our local ladies, Signora Lina, and not to be taken as a medical fact. As with all topical lotions using natural herbs and plants, please use with great caution. Rutin maybe good for your circulation but it can also irritate the skin.

Come along and visit this area, the Sabine Hills, with Sally and I, on a Convivio Rome Italian Cooking Holiday or a One Day Cooking Class, or Half Day Olive Tour or Wine Tour. There is so much to show you in this undiscovered land.

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Spaghetti alla Carbonara, as shared on American TV

Spaghetti alla Carbonara

Spaghetti alla Carbonara is a classic Roman recipe that is fast and relatively simple. In my Italian cooking classes over the years, I have found many cooking guests are pleasantly surprised at how easy this delicious recipe is to replicate at home. 
Here are some of my tips, to ensure the success of this traditional dish, as revealed by Carol, one of our valued ex-cooking guests on American Fox2TV. 

Thank you Carol for spreading the word. 

Watch this 4 minute video for inspiration.

https://www.youtube.com/watch?v=hJfQpri8A5s

If you love this simple dish, sign up to receive Chef Guido's Free e-booklet on '5 minute Pasta'

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Rome Wineries and Wine Tours in the Sabine Hills in Italy

The smell of wine wafts from home cantinas ( wine cellars) as we wander around the cobbled streets of our medieval hilltop village. The vendemmia is about to begin and local families are cleaning out wine barrels, preparing for the new harvest. We breathe in deeply and appreciate the smell we associate with early Autumn, in the Sabine Hills.

Less than an hour north of Rome, still undiscovered by mass tourism, lies a green and fertile region called the Sabine Hills. Here, wine (as well as olive oil) has been produced for millennia and greatly appreciated in ancient Rome. The River Tiber, which eventually reaches Rome, provides the perfect soil composition for winemaking. Today, a small number of boutique wineries have emerged, thanks to the passion and creativity of their owners.

Some grapes that are grown here may be unusual, but they are the result of a process which involves reviving ancient traditional Italian varieties

The Italian Government has ruled that Sabine Hills 'D.O.C.' (Controlled designation of origin) wine should be a blend of Sangiovese and Montepulciano grapes for red wine and Malvasia and Trebbiano for white. The local wineries also produce other blends of predominantly Central Italian grapes and also a range of single-grape wines. Visiting these Sabine Hills wineries is a wonderful experience and an opportunity to witness how wine is made naturally on a small scale, in a beautiful environment. All wines can be purchased at the wineries.

Tenuta di Rome Wine Tours: The winery that we visit during our Rome Wine Tour produce high-quality wines, on 111 acres of land. Apart from DOC Sabine Hills wines, this winery also produces excellent single-grape wines, including Syraz, Sangiovese, and Falanghina, a traditional white grape from the south.
In the cellar, there are about 400 barriques (small french oak barrels) and a number of large, traditional Italian oak barrels. There's even a mini-museum where ancient winemaking tools such as timber presses, vats, and barrels from at least 100 years ago are displayed.
It is absolutely worth a visit. Rome Wine Tours

Colli Sabini
This winery is, in fact, a cooperative of small local wine producers. At Colli Sabini they are dedicated to producing excellent quality Sabine Hills DOC wines, and they have been the first winemakers in the area to be granted this 'stamp of quality', already by the 1970s. The Colli Sabini winery also has an interesting range of grappa, based on the distillation of grapes that are already used to produce wine.

Poggio Fenice
Back in 1974, a Scottish agronomist named Colin Fraser fell in love with the region and started a vineyard near the Village of Rocca Sinibalda. Today, the vineyard has been left in the hands of an Italian family of winemakers. Their passion is to produce slightly unusual wines, including Verzellino, which is white wine made out of the Sangiovese red grape and Cardellino rosé. Of course, the more traditional varieties, such as Sangiovese and Montepulciano, are also present.

Sabine Hills Winery Tours
Wine Tours Rome runs Sabine Hills winery tours in English, which include pick-up and return service to Fara Sabina Train Station (39 minutes from Rome Tiburtina train station). A winery tour, olive oil tour, or a visit to the Sabine Hills can easily be done as a day trip from Rome.

How to get to Sabine Hills from Rome
Fara Sabina is the main railway station for exploring the Sabine Hills wineries. A direct train departs every 15 minutes from several stations in Rome (Ostiense, Trastevere and Tiburtina) to Fara Sabina-Montelibretti station. At the Fara Sabina station, we will meet you and drive you to our local winery as the first stop of your Half Day Rome Wine Tour, with us.

If you are travelling with a car, the Sabine Hills is a beautiful place to base yourself, as there is so much to see and do.

©  Guido Santi of Wine Tours Rome, winery tours in the Sabine hills, near Rome.

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Toffia Summer Festival. Discover this medieval hilltop village, near Rome in Italy

Toffia dates back to 930AD. When you wander around the cobbled streets you see it's amazing history come alive. Nowadays Toffia is the home to just over 1,000 residents and is one of the most active and well kept medieval hilltop villages in the Sabine Hills, near Rome. This video, taken during the Toffia Summer Festival this year, gives you a taste of our beautiful and authentic village.

You stay in the heart of these ancient walls during your 3 and 5 night Italian Cooking Holidays and Culinary Vacations with Convivio Rome. 
For our 2018 and 2019 Cooking Holiday dates can be found here.
More information can also be found on our Convivio Rome website.

Enjoy the video.

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Best Rome Day Trips - Easy Fun Day Trips from Rome

When planning your trip to Italy, Rome is top of the 'list' for tourists to visit. But once you have 'done' the major sights in the beautiful Eternal City, where would you go to take a day trip into the Rome countryside?
The train system is very efficient in Italy and you do not have to travel far to experience something authentically Italy and have a great day out.

As it is often hard to choose where to go for your Rome Day Trip.....I wanted to give you 2 Guides to Rome Day Trips: We have included both Martha's Tips, called '6 Rome Day Trips' and Guido's Guide called '5 Best Rome Day Trips' ( see below):

Italian Travel Expert: Martha has a list of her favourite places to visit:

6 Rome Day Trips : Ancient Sites, Hill Towns, Gardens, and Wine

You don't have to go all the way to Pompeii to walk on ancient Roman roads, visit Ostia Antica

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As an eight generation Roman, here is Guido's (my) guide on the 5 Best Rome Day Trips in the Sabine Hills and closer to Rome:

The Sabine Hills, an unknown and very beautiful place to visit- an easy Day Trip from Rome

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Martha's Visit to the Sabine Hills, just north of Rome

First stop, our local medieval hilltop village of Castelnuovo di Farfa 

It was a real pleasure introducing Martha and James, to some of the hidden villages of the Sabine Hills. We have been in contact with Martha, an Italian travel expert, for many years, but this was the first time we had a chance to show our friends around.  

Martha and James at Farfa Abbey with us

Martha has travelled to all of Italy’s 20 regions and is passionate about sharing her vast travel experiences with others. Find out what she wrote about her day with us in her newsletter:

Martha's Italy

Martha and James also visited Toffia, where our 3 and 5 night cooking holidays are held

Read about Martha and James visit on Martha's Italy

Thanks so much for coming along and it was a real pleasure showing you the Sabine Hills. We hope you will be back to join us again on your next visit to Italy.

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Italian Springtime Salad with Fennel, Orange and Olives : 'Insalatina di finocchi, arancia e olive'

Here is a simple Italian salad recipe that I make at this time of the year.  This salad is so easy to make, full of fresh flavours, and will only take you 5 minutes to prepare.

In Italian it is called 'Insalatina di finocchi, arancia e olive' meaning 'Italian Fennel, Orange and Olive Salad'. It combines some wonderful flavours: fresh and crispy fennel, juicy sweetness of the orange, and the salty full flavour of local olives (black olives are best to use).

My own 'Insalatina di finocchi, arancia e olive'
using blood and local oranges, our own cured olives, plus locally grown fennel

Ingredients:
½ - 1 fennel
2 oranges peeled (blood orange and / or navel oranges)
3 tbsp extra virgin olive oil (Sabina D.O.P.)
1 large handful of black olives, (gaeta, leccino, carboncella, suggested varieties)
Pinch of fine sea salt, to taste

Instructions:
Chop your fennel in long thin strips, along the grain of the fennel. Cut your juicy ripe peeled oranges into cubes. Add both the fennel and the orange pieces along with a handful of black olives into a bowl.  Drizzle over a healthy amount of olive oil ( please only use extra virgin olive oil, as it is the best!) and sprinkle over some salt, to taste. Mix all the ingredients together and serve chilled.

Please tell me what you think.
Sally

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Aglio, olio e peperoncino - Chef Guido's Classic Roman Pasta Dishes

Aglio, olio e peperoncino

This is the quickest pasta sauce to make and it tastes delicious. This is the classic Roman pasta dish I make for my family when I use what ingredients we already have in the cupboard. No need to go and shop, plus it is very fast to make. 
You can make it as hot as you like, just add or reduce the chilli you use.

Ingredients (serves 6): extra virgin olive oil, garlic, 2 garlic cloves, fresh chilli.

Method: Fry 2 bruised garlic cloves and a small fresh chilli in olive oil until the garlic is golden brown. Take out the garlic and mix the sauce in with cooked ‘aldente’ pasta. 

(Pasta shapes traditionally used: bucatini, spaghetti)


Dried Pasta: 80-100g per serving

Chef Guido's Tip: "top with a little fresh parsley"

If you like this recipe, please download Guido's FREE 5 minute Roman Pasta Recipe Booklet

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Carbonara Pasta - fast, tasty Roman cuisine

Carbonara is a symbol of Rome’s cuisine and one of my favourite fast pasta dishes to make.

'Spaghetti alla carbonara' served with ground black pepper and topped with extra Guanciale

Ingredients: (serves 6)
50g of guanciale (cured pork cheek), 50 g of pecorino romano cheese, black pepper, 4 eggs, extra virgin olive oil.
Dried Pasta: 80-100g per serving

Method: Cut the guanciale into short sticks. Put a little olive oil in a pan and fry guanciale until crispy. Whisk the eggs in a bowl with pecorino cheese, black pepper and a pinch of salt. When pasta is cooked, drain the pasta, put it back in the hot pot and mix all the ingredients until the eggs acquire a creamy consistency, without scrambling. Serve immediately and with extra pepper on top.

Pasta shapes traditionally used for Carbonara are spaghetti or  rigatoni.

Chef Guido's Tips:
Tip 1: This sauce is very quick, and when ready needs to be stirred into the cooked 'aldente' spaghetti and served immediately.
Tip 2: If guanciale is not available you can use pancetta instead

If you like this recipe, please download Guido's FREE 5 minute Roman Pasta Recipe Booklet

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Immersed in Olives and Sabina Extra Virgin Olive Oil

The lives of my family and I are intertwined with the local Sabina extra virgin olive oil. We are not only surrounded by olive trees, we grow, harvest, take the olives to press to make our own extra virgin olive oil and make local cures using our own herbs mixed in olive oil...we also cure and eat our olives whole. Extra virgin olive oil is an essential ingredient in all my Italian cooking classes and Italian Culinary Holidays. In other words, we are immersed in olives and olive oil, inside and out!  Our local Sabina extra virgin olive oil often referred to as 'liquid gold' as it is recognised to have many healing properties. The olive itself is a symbol of peace and longevity, and it has often been used as a base for medicines because of its healing powers.

Visiting the 'L'Olivone', the Largest Olive Tree in Europe, is the first stop on your Rome Olive Tour

When in Rome.....come for a visit to the Sabine Hills with us to find out more about this amazing fruit, that has a long long history and is entwined with the local culture, here in the Roman countryside. I run Rome Olive Tours all year round. Rome Olive Tours with Convivio Rome

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How to cure olives, the Italian way

I've just finished the process of curing our own olives using the simplest local recipe from the Sabine Hills. It is so easy, that I wanted to share the local secrets on how to cure olives.

The olives (a 'carboncella' native Italian variety) collected from one of our trees back in December, were put inside a bowl, under layers of sea salt for 60 days.

Covered with large sea salt for 60 days

After rinsing off all the sea salt I left the olives to dry for 2 days on a cotton towel 

Then, I simply rinsed the olives and left them to dry on several cotton towels. I turned them every now and then to ensure they dried well.

I then chopped some orange peel and some garlic until I had a small handful of this mixture.

Finally, I put the cured olives in jars, mixing them with the orange peel and garlic and  finally covered them with our own olive oil. Fatto (done)!

Making sure all the olives are covered with extra virgin olive oil

PS: Nothing is ever wasted: for once all the olives are eaten, the olive oil from the jars can be re-used for dressing or cooking, with its wonderful flavour of orange and garlic.

Every Italian region have their own local recipes and methods on how to cure olives.

Let me know what way you cure olives as I would love to hear from you.

Convivio Rome conducts Rome Olive Tours, Italian Cooking Classes, 3 and 5 night Italian Culinary Vacations and Wine tours, all in the Sabine Hills, just north of Rome in Italy.

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Amatriciana - Chef Guido's simple Roman Pasta Sauce

Amariciana, is named after Amatrice, a town that lies in the mountains of northern Lazio, famous for producing the finest guanciale (cured pork cheek). Amariciana is another one of my 'go to' Roman pasta sauce recipes, because it is simple, quick and full of flavour.

Amatriciana
Ingredients (serves 6): 50g of guanciale (cured pork cheek), 50 g of pecorino romano, 1 can of peeled S.Marzano tomatoes (no added sugar), salt, black pepper, extra virgin olive oil.

Method: Cut the guanciale into short sticks. Put a little olive oil in a pan and fry guanciale until crispy. Put guanciale aside and cook tomatoes with a pinch of salt in the juice that’s left in the pan for 10 minutes. Add crispy guanciale at the end. Mix this sauce with cooked ‘aldente’ pasta and grated pecorino cheese. Serve with extra pecorino and plenty of black pepper.

(Pasta shapes traditionally used: bucatini, rigatoni, mezze maniche)
Dried Pasta: 80-100g per serving

Chef Guido is an eighth generation Roman, who runs Italian cooking classes  and Convivio Rome, with Sally, his Australian wife, in the beautiful Sabine Hills, just north of Rome. Italian Cooking Classes, Culinary Holidays and Olive Tours, plus Wine Tours.

Cooking Holidays and Day Tours  with Convivio Rome, are available all year round

For further information

www.conviviorome.com (cooking holidays, cooking classes and olive tours)

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