Roman Artichokes - Carciofi alla Romana

Artichokes are a favourite ingredient in Roman cuisine. They are now in season and available at farmer's markets around our region. There is a specific variety of artichokes that is grown in the Roman countryside. These artichokes are so tender they can be eaten raw with salt, olive oil and lemon juice, if picked when they small.

A very traditional way to cook artichokes is 'alla Romana'. Roman style. You need a type of wild mint called mentuccia, which only grows in central Italy. It has small, light green leaves with lighter spots on them and a very strong smell and flavour. It is collected from the fields, although the best one grows out of old walls. If you can't find any mentuccia (that is if you don't live in Italy!) regular mint will do. Here is the recipe.

Carciofi alla romana (Roman style artichokes)
Serves 4: 4 artichokes, extra virgin olive oil, fresh mint, fresh lemon, garlic, salt & pepper.

Chef Guido's Tip: Rub your hands with fresh lemon juice before you start to prepare your artichokes. This will prevent your hands being 'blackened' by the artichoke 'juice'.

Method: Prepare the artichokes by disposing of all the tough leaves and by peeling the bottom part and quickly rub half a lemon on them, which will prevent them from darkening. Stuff the artichokes with mint leaves, a little chopped garlic, salt and pepper. Put them upside down (stalk up) into a pot just large enough to contain them, pour a quarter of a glass of olive oil and half a glass of water on them. Cover the pot and let cook until tender (the amount of time really depends on the type of artichokes). Buon Appetito!

When artichokes are in season, and prepared the way Guido recommends, you can eat the whole artichoke, choke and all!

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Chef Guido's Pumpkin Risotto, the perfect Autumn dish

Autumn in our family home is a time of evening fires, roasted chestnuts, warm soups, country walks and foraging. The leaves are changing colour and falling from our local fig and walnut trees, near our home in the Sabine Hills. There is a crispness in the air in the mornings and evenings but the days are still warm, so a wonderful time to enjoy living in the countryside.

Autumn (also called Fall) is a natural time of letting go and getting organised (think of trees dropping their leaves and animals getting organised for hibernation), and being Italian, we also think of the wonderful seasonal foods we can now enjoy.

Today, I want to share my favourite family recipe for pumpkin risotto, with you. I am sure you will love it.

Risotto alla zucca e rosmarino - Serves 6-8
Ingredients:
500 g of 'Arborio' or 'Carnaroli' rice, slice of pumpkin, 50g of butter, 1 cup of grated grana cheese, a small onion, white wine, fresh rosemary*, grana padano cheese.

Method:
Make your own vegetable stock by placing a peeled whole onion, whole carrot and a stick of celery in a separate large pot and bring to the boil. Keep this vegetable stock simmering as you make your risotto.
Finely chop the onion and gently fry it in butter. Add diced pumpkin. 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 occasionally. Add more boiling stock when necessary. Check salt and add more if necessary. Add chopped rosemary* (sage* can be used instead, if you wish - amount to your taste). When rice is 'aldente' (cooked but firm) add grana padano cheese and stir vigourously.
Serve immediately.

Buon Appetito.

We would love to hear from you: Have you tried this recipe? Please let me know what you think.  Leave your comment here, or contact Chef Guido on info@conviviorome.com

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

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Medieval villages, unspoilt natural beauty, fine food and authenticity: The Rieti province.

 

Toffia is one of the medieval hilltop village in the province of Rieti

With history beginning 2,600 years ago and its unspoiled landscape dotted with ancient medieval villages and monasteries, the Rieti Province, part of the Lazio Region directly north of Rome, is an exciting destination for the independent traveller. Part of its charm is due to the lack of mass tourism which you often encounter in other Italian areas. Authenticity is what the Rieti Province is all about.

The early inhabitants of this area of Italy were the 'Sabines', a highly civilised population that thrived in this region, east of the River Tiber. The Sabines left some truly refined art from 600 BC, including gold jewellery, greek-inspired pottery and bronze chariots. Most of these precious items are today found in Fara Sabina Archaeological Museum. The Romans took over the Rieti province and the Sabine Hills in 290 BC. Cities were built or improved and still today this is one of the most interesting areas of Lazio from an archaeological point of view. During the middle ages the Rieti province grew prosperous and became densely populated, which explains why there are so many 1,000 year old villages built on hilltops for defence.

With 2.5 million olive trees in the Sabine Hills, extra virgin olive oil is the main production

The culture of olive oil is all important for the Rieti province and there is evidence that people have been producing the "green gold" here for at least 2000 years. Olive groves literally cover each and every hillside, with windy roads and pathways making their way between the old, majestic trees. The beauty of the landscape is often associated with Umbria, and in fact Rieti and its territory was once considered part of this region and under Perugia's rule until the 1930's. The Rieti province and the Sabine Hills are amongst the greenest areas of Italy, due to the abundance of water springs, rivers and lakes. It's main aqueduct, called "Peschiera" is one of the largest in Europe and provides pure spring water to three quarters of the City of Rome and of course to the Rieti province as well. The large availability of pure clean water is a blessing for those working in agriculture, and in particular to a young generation of 'neo-rurals', who have recently moved from the city to start organic agriculture in this area.

Lakes are mostly to be found in the east part of the province, the most popular one being the lake Turano. Its clean water makes Turano a great destination for day excursions especially in summer where you can swim, take a rest on the shores and enjoy lunch or dinner on the lakeside.

While the climate is generally mediterranean with mild winters and warm, sunny summers. As you move towards the east of the region the territory becomes more mountainous, with the highest point reaching Monte Terminillo, 2,217 metres above sea level. Terminillo is a winter resort that is fully equipped for ski holidays during winter, while in summer it can be a refreshing escape from the heat, and is especially popular with Rome's inhabitants. Because of the variety offered by its geography, this province of Italy is a hiker's heaven. You can chose easier walks through valleys or more challenging hikes to the top of hills and mountains from where you can enjoy majestic views over the whole region.

Last but not least, the Rieti province has great culinary traditions. Apart from the DOP (Protected Designation of Origin) olive oil which is light and flavoursome at the same time, this is the land of pecorino cheese and ricotta, produced from fresh sheep's milk. The local producers also take pride in their cured meats, including prosciutto, capocollo and, above all, guanciale (cured pork cheek), an essential ingredient of Carbonara and Amatriciana pasta sauces. Wine production is also gaining momentum in terms of high quality, popularity and awards.

Spectacular views and tasty local produce to delight your senses

Amazing sunsets in the Sabine Hills, in the Rome countryside 

Article written by Guido Santi ©copyright 2023-2024

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

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The Sabine Hills: an insider's guide

Are you dreaming of your your next holiday to Italy? 

Would like to visit a magical destination that is off the beaten path and unknown to mass tourism?  

Please read on to be inspired!

Have you ever heard of the Sabine Hills area, in Italy? Find out more about Italy's Best kept Secret: the Sabine Hills in the article written by Chef Guido Santi for L'Italio Americano Magazine.

It is too good a secret, not to share again!

"For those looking for authentic, idillic rural Italy a stone’s throw from Rome, this is the perfect destination" writes Chef Guido, from Convivio Rome Italian Cooking Holidays. 

Full article can be found here, on this link. Enjoy!

Full article can be found here, on this link. Enjoy!

Chef Guido, Sally from Convivio Rome have been offering Rome Day Trips and Italian Culinary Vacations in the Sabine Hills since 2006. Find out more on the links below:

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THE BEST OF ITALY: AMALFI COAST, CAPRI AND ROME, published in Escape travel magazine

Published in 'Escape*', an Australian wide travel magazine: 

Find out what Jane Armitstead,  an Australian freelance travel writer, wrote about her experience with Chef Guido and Convivio Rome. 

A guided tour of the medieval village of Farfa, is part of your Convivio Rome cooking day and culinary vacation

We hope Jane's article will inspire you to come along and visit us in this beautiful and unspoilt Italian countryside, just north of Rome.

Here is an extract from her article: 

"Among Italy’s most humble charms is how it’s ancient world bares such influence on the current lifestyle. This isn’t just seen through legends and landscapes but through the country’s next greatest obsession, food.

Even though the food culture is ever-changing, centuries-old recipes are still being used. There’s no better way to get to the heart of this tradition than to make it yourself.

An hour north by train from Rome is the little-known Sabine Hills, a place blissfully lost in time in the Italian countryside, dotted with medieval villages.

I’m in the family kitchen of husband and wife team, Sally and Guido, an Australian expat from Sydney and an eighth-generation Roman, who call this region home.

They’ve been letting people in on their secret hideout by hosting cooking classes for the past 16 years.

Out their kitchen window, I lose myself in the rolling mountains and the fields of endless olive groves....."

To read the full article,  called: "THE BEST OF ITALY: AMALFI COAST, CAPRI AND ROME " Just scroll down the article to find out about Jane's first visit to this area and her cooking-touring experience with us.

http://www.escape.com.au/world/europe/the-best-of-italy-amalfi-coast-capri-and-rome/news-story/f86900ff91c1095d81ea2a217c2706aa

P.S. We welcome freelance journalists to join us and write about their Convivio Rome experience in hope that it will inspire others to join in the fun. We did not know that Jane Armitstead intended to write this article at all. This article was a wonderful surprise. Thank you, Jane.
*Escape  (as described by their website) "appears as a Sunday lift-out in News Corp newspapers across Australia and, along with our website, will help you plan your next dream holiday."

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Torta di Mele (apple cake), from Guido's Nonna's cookbook

Cooking guests learning Torta di Mele during Chef Guido's cooking class

My favourite Italian cookbook is called 'Il Talismano della Felicita' (The Talisman of Happiness) and was written in the 1920s by a Roman lady called Ada Boni. Her cooking lessons were favoured by the Roman aristocracy of the time and her book is a true bible of Italian cuisine. This recipe for 'Torta di Mele' comes from an early edition of 'Il Talismano', which I inherited from my grandmother. It is deliciously moist, because the apple slices are 'sunk' inside the cake mix. Locally grown apples have just come into season. They are so juicy and full of flavour  I often make this cake when we have friends over for afternoon coffee.

torta di mele (Guido's grandmother's apple cake)

TORTA DI MELE
100g of butter, 135g of sugar, 2 eggs, 135g of flour, 12g baking powder (not if you use self-raising flour), bread crumbs, 1 and a half to 2 apples (depending on size), icing sugar, a pinch of salt.

Mix butter and sugar with a wooden spoon until smooth. Mix in 2 egg yolks, then add flour and baking powder (you can use self-raising flour instead). Add a pinch of salt to enhance flavour. Add 2 firmly whipped egg whites. Grease a cake tin with butter and sprinkle with bread crumbs. Pour cake mix in the tin. If the mix is too thick you can add some milk or some plain yogurt. Cut apples into thin slices push them vertically into cake mix, so they will stand upright. Bake for about 40 min. at 150 C. Pronto in Tavola!

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Foraging with Guido - wild mustard.

From the same family as rocket (arugola) and a wild relative to broccolini, broccoli, cabbage and many others from the 'brassica' group, wild white mustard is flowering now in Italy. It can be added to a salad or eaten by itself with olive oil and salt. Delicious and full of natural goodness!

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Chicken Cacciatore (Pollo alla Cacciatora)

Pollo alla Cacciatora

 Super simple and absolutely delicious....

Chicken Cacciatore Pollo alla Cacciatora - Serves 6

Ingredients: 1.2 kg  of chopped organic chicken, rosemary, sage, bay leaf, onion, garlic, celery, carrot, extra virgin olive oil, tomatoes, salt, pepper, white wine, olives .

Method: Gently fry the finely chopped vegetables in extra-virgin olive oil until onion is translucent. Roast the garlic until golden and then throw it away. Brown the chicken separately in another pan. Add browned chicken, herbs, tomatoes and olives (optional) in the same pan. Add a little white wine and let it reduce. Add salt. Let chicken cook on low heat in a covered pan. Serve hot, with a fresh salad on the side.
Buon appetito!

For more information about Guido's Day cooking classes and Convivio Rome Italian Cooking Holidays, contact me on info@conviviorome.com

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Autumn Equinox: What foods are in season in Italy

Autumn Equinox 'equinozio d'autunno' is celebrated on the 23rd September, this year, with the hot Summer months coming to an end and Autumn beginning. On these days, there are almost equal amounts of day and night, ( in both the Northern and Southern hemispheres) which is where the word equinox — meaning "equal night" in Latin — comes from. After the Autumn Equinox peaks, the days will grow shorter and the nights will grow longer.

View from our home terrace and cooking school in Autumn

Growing up in the city of Rome, we always knew what was in season, by watching my father, mother and grandmother preparing meals for our family. My grandmother used to teach me and my brother that each season brings new fruit and vegetables that are perfect for the weather, your health and your next round of seasonal recipes.

Moving from Rome to the nearby countryside in the Sabine Hills has made me even more aware of the changing seasons and what fruits and vegetables are coming to an end and what will soon be produced.

As I write, our Summer garden is still producing it’s last tomatoes, cucumbers and zucchini and I have just begun to plant our winter vegetables in our home permaculture garden. So I will keep you posted as to the next harvest. I will also do a lot of foraging in the winter months ahead as there is so much to gather that just grows wild in our immediate countryside.

persimmons, locally called 'Caki'

Here’s a list of just some of the more popular fruits and vegetables in their peak, or coming into season in Italy: broccoli, brussel sprouts, cabbage, cavolo nero, celery, fennel, garlic, leeks, peas, pumpkin, spinach, plus olives (to be harvested in October/November), apples, blackberries, pears, grapes ( harvested in September and made into wine), prickly pear (fichi d’India), and persimmons ( locally called ‘Caki’) and chestnuts (where you will see and smell being roasted everywhere over an open fire).

Olives still ripening on our own olive trees

I hope I have ‘wet your appetite’ for some more seasonal recipes to come. Wishing you all a Happy Autumn Equinox directly from my home in Italy
Buon equinozio d'autunno

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Rome olive tours

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Foraging in the Rome countryside

Foraging for wild herbs and vegetables is an ancient art, here in the Sabine Hills. It's a great way to integrate the vegetables you grow in the garden. My favourite is 'rapacciola' or 'ramolaccio', which essentially is a type of wild broccoli and it's closely related to radish as well. Part of the brassica family, rapacciola is delicious just boiled, then pan-fried with olive oil, garlic and salt. The leaves, the new shoots and the buds are cooked, while the tiny root can be eaten raw, thinly sliced and with a little olive oil on top. A great alternative to cultivated broccoli varieties, the rapacciola is full of good nutrients and vitamins.

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The beautiful Sabine Hills captured - Guido's story.

Sabina, the Sabine Hills, a non-touristy area close to Rome, is quintessential Italy.

Every time I look out from my kitchen window, I am captured by the magic of this ever changing view I have before me. The vast expanse of agricultural land, medieval hilltop villages, ancient monasteries, olive groves, change in clarity and colour within one day and with the seasons.

View of our home, olive grove and valley below

I fell in love with the Sabine Hills ('Sabina') area when I was a child. When I was young, my father used to take me around the Roman countryside on weekend excursions to locate the finest cheeses and wines. Baskets of fresh ricotta were prepared in front of us by the local shepherd and loaves of wood-fired sour dough bread were bought hot from the bakery. It was an incredible education. 

Sunset as seen from our home terrace in the Sabine Hills

These experiences led me to return to this area to buy a home, in the medieval hilltop village of Toffia, to settle with Sally, my Australian wife, and our daughter. We have been living here in the Sabine Hills for over 13 years, and my passion for this region lead me to share this area with guests from all over the world. We have been offering Italian cooking classes and cooking holidays, wine tours and olive tours, within this area since we moved here, opening our family home in hope that you too, will be captured by the magic of this beautiful  and non-touristy countryside that is only 40 minutes away from Rome, yet feels like worlds away. 

Selected images from Instagram : conviviorome.Italy

More information about our Cooking Classes, 3 and 5 night Italian Cooking Holidays , Half Day Olive Tours and Half Day Wine Tours, in the Sabine Hills can be found on the following websites. If you wish to ask me anything about this beautiful area or any of the activities, experiences or holidays we offer, please just contact me: info@conviviorome.com

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Free E-Booklet Recipes for 5 Minute Pasta

Toffia, Toffia, Toffia: my discovery of this medieval village in the heart of the Sabine Hills

Many of our cooking guests, ask me, Why Toffia? How did you discover Toffia? Why did you choose to settle here? Yes, it is a beautiful medieval hilltop village close to Rome, but is it also one of many in the Sabine Hills....so again, why Toffia?

Toffia, dates back to 930AD and is perched on a ridge. Absolutely breath-taking

My Story: Being born and brought up in Rome, and living on the northern side of Rome, my family used to travel to this area for excursions to purchase the famous Sabina DOP extra virgin olive oil, the cured meats and the wonderful arrange of pecorino (sheep) cheese. So my introduction to the Sabine Hills started when I was young and always related to the wonderful quality food that was found in this region.

The beautiful and very green Sabine Hills, peaceful and relaxing, great for country walks

My discovery of Toffia came later when I took Sally,  who later became my wife, on excursions to rediscover the wonders of Sabina and the Rome countryside. On one of these many excursions we stopped to visit the historic centre and to enjoy a pizza making festival. I always had fond memories of that day, and how the village seemed so alive and the locals so friendly.

Toffia has many food and music festivals from May to October

So eventually, when we were looking to purchase a home near Rome, we settled on Toffia. We bought an apartment in the heart of the historic centre, near the main church, perched on one of the higher parts of the historic village, with amazing views over the olive groves, mountains and unspoilt valleys below. It was just magical.

View from our home, your accommodation, in Toffia

Spectacular views over unspoilt valleys from Toffia

We now use our home as accommodation for our 3 and 5 night Italian Cooking Holidays, in hope that our cooking guests will also discover the magic of this ancient Italian village, only 40 kms from Rome.

Toffia is one of the most unspoilt, lively and better kept medieval hilltop villages in Italy. It is conveniently situated between Rome and Umbria and is full of  ancient restored palazzos, churches and small piazzas  from which it is possible to admire sweeping views of olive groves and vineyards in the surrounding valleys. As other villages in the region, Toffia’s beauty has not been yet discovered by mass tourism and retains all its authenticity.

Toffia

Toffia was built in 930 AD on a ridge and it raises dramatically above two very green valleys. In medieval times two rival Roman aristocratic families, Orsinis and Colonnas, fought over Toffia for centuries. Our accommodation, Casa Convivio Rome, stands on the side once ruled by the Colonna family! Toffia is within Sabina or Sabine Hills, a region famous for its excellent 'DOP' olive oil. Many festivals, including art and music festivals, are held in Toffia between May and September.

Toffia, inside the historic centre

When you join us for a 3 or 5 night Convivio Rome Italian Cooking Holiday: We offer a free pick up and return service from our local train station, called Fara Sabina-Montelibretti

View from our Cooking School and home over the Sabine Hills, near Rome

General Information on Toffia
Travel times and transport to Rome: 
- By car: 35 minutes to the Rome's ring road (metropolitan area) via A1 motorway or 50 minutes to the very centre of Rome (Spanish Steps).
- By car and train (park and ride): 15 minutes to Fara Sabina Train Station, then 37 minutes to central Rome (Tiburtina Station).
- By bus from Toffia + train:  about an hour in total.
Travel times to Umbria:
-  By car: 30-40 minutes to the Umbrian "border".
Services in the village: mini supermarket, post office, pharmacy, doctor's studio, butcher shop, hardware store, theatre, infants and primary school, free afternoon child care, linen shop, library.
Theatre: it's set in a restored former 14th Century church and offers regular performances, live music, cinema, art exhibitions, poetry reading and various courses.
Just in case, you never wish to leave: The following courses and classes are available at the theatre: yoga, ceramic, dance, theatre, music classes for children and adults.
Sports field (covered): available for different sports, including free volleyball and football classes for children.
English speaking community:  The authenticity and natural beauty of the Sabina region and the village of Toffia and its close proximity to Rome have recently started to attract a small number of English-speakers as full-time residents and holiday makers.

Convivio Rome conduct 3 and 5 night cooking holidays in Toffia, all year round. For more information: http://www.conviviorome.com/cooking-holidays/your-cooking-holiday.html

5 night Cooking Holiday Dates for 2019

3 night Cooking Holiday Dates for 2019

Planning ahead: If you are planning a trip in 2019 or 2020 and cannot find suitable dates, please contact us via email on: info@conviviorome.com

Convivio Rome also conduct One Day and Half Day Italian Cooking Classes, Half Day Olive Tours and Half Day Wine Tours.

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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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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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