Dear Pasta Lover! Buon giorno from beautiful Verona in North East Italy! I hope you are all staying safe and well. |
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This week sees a few things to celebrate with a further relaxing of Covid restrictions. As from Monday 28th June, all of Italy is now a 'white' zone, even the Aosta Valley which was still yellow until last weekend. Plus, the government has finally put an end to mask wearing outdoors. This was greeted with much relief since most of the country has been experiencing a heatwave which is set to continue for a while longer. It's been pretty hot here in Veneto but in Sicily they recorded temperatures of nearly 45°C!! |
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Travelling to and from Italy! |
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As from July 1st, travelling between EU countries is set to become much easier for EU citizens. All 27 EU countries are planning to accept each other's digital 'health pass' certificates. These certificates show information on the holders Covid-free status either stating they are vaccinated, have recovered from the virus or have taken a test with 48 hours before travelling. Although some countries (not Italy) are only issuing passes to those who have been vaccinated. Travel to and from UK continues to be problematic on both ends. However, travel from the US appears to be easier. As from 21st June, it seems Italy has started to allow travellers from the US under the same conditions as the EU 'health pass'. This means no more 10-day quarantine for US citizens who can provide proof of being fully vaccinated or having recovered from Covid or a negative result from a test taken within 48 hours before arriving in Italy! |
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An unforgettable weekend in Umbria |
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We spent last weekend in Umbria, to be precise, near Norcia in the Monti Sibillini National Park. And there, I was able to cross something off my bucket list. I have long wanted to visit the Castelluccio plateau or 'piano grande' which lies under the tiny village of Castelluccio di Norcia 1400 metres above sea level. The piano grande is actually one of three karstic plateaus that surround Castelluccio, the other two being Pian Piccolo and Pian Perduto; once the bottom of an ancient Apennine lake, they hold underground reserves of water. |
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Early morning mist on the Castelluccio plateau |
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Here, the locals cultivate organic lentils and every year thousands of people come to see the stunning scenery when the lentil bloom alongside poppies, cornflowers, daisies, wild mustard, orchids, and other wildflowers. |
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Horses roaming free at Castelluccio |
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The area is carpeted with a quilt of colours that is hard to describe. One of nature's wonders in my opinion, made possible by the traditional local farming practices that date back generations and are 100% organic. So, no use of pesticides or herbicides to kill off the wildflowers or the bees and butterflies! This is a place where man and nature exist in harmony and is a feast for the eyes. Speaking of eyes, I had tears in mine. I was so emotional! |
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However, Castelluccio is also a reminder of the terrible destruction nature can wreak. In 2016, this part of Italy was hit by 2 big earthquakes. In August, a 6.2 quake destroyed much of the town of Amatrice just 45 kms from Castelluccio. Around 300 people died. Then in October, Castelluccio was at the epicentre of a 6.6 quake. The small hilltop village was almost totally destroyed! Luckily, there were no fatalities, but the villagers had to be evacuated and weren't allowed to return for quite a while. |
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Me at Castelluccio di Norcia |
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Today, nearly 5 years later, much of Castelluccio remains rubble. But, it's possible to drive up to the village and there are a few temporary bars and cafes as well as shops selling local produce, particularly their famous lentils. |
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Lentils have been grown on the karstic plains of Umbria for centuries, and while the production is small by industrial standards, this particular type of small and flavourful 'lenticchia' is really sought after for its flavour and because it's easy to cook and preserve. |
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The Castelluccio plateau with organic lentil fields in flower |
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Cultivation has always been organic, not because of recent trends, but goes back to ancient traditions of working the terrains. This has remained unchanged for generations and the lentils are cultivated across the hilly, clay fields through crop-rotation. One year wheat, the next lentils, and then the land remains as pasture during the third year. And then the process starts all over again. This system allows for no interruption and avoids over exploitation of the soil. |
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The lack of chemical use and the fact that cultivation is mainly manual justify the somewhat elevated price of the true Castelluccio lentils. |
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Recipes with Castellucio lentils |
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I brought home 5 kgs of lentils from Castelluccio. Okay, not all for us because we've given some to friends and family. But the first dish I made with my lentils was a simple traditional lentil soup, the way they make it in Umbria. Just sauté some chopped onions, garlic, carrots and celery in olive oil. Add the lentils and cooked them for a minute stirring continuously. Then add tomato passata and broth, salt and pepper and simmer for 30 minutes. These lentils don't need soaking or precooking! Absolutely delicious with a dash of olive oil and some hot crusty bread! |
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My Umbrian lentils with lentil soup |
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I also have a great recipe for Umbrian lentils with pasta on the blog that you might like to check out! |
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Next week, I'll tell you more about our trip including visiting Norcia and all the goodies we ate including lots of dishes with black truffles! |
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Have you read the post I wrote about organic pasta maker's Girolomoni who I visited last year? They're located in Le Marche and make fabulous pasta with 100% organic Italian grains. US readers might be interested to learn that you can buy this pasta from Stonewall Kitchen. They use the brand name Montebello but it's the same company. Check out my post to learn more. And if you're interested in ordering some of this pasta below is a link to Stonewall kitchen. |
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MY COOKBOOK: TRADITIONAL SEASONAL ITALIAN PASTA RECIPES VOLUME 1, AUTUMN/WINTER |
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Check out my new shop page for online pasta courses and other pasta related products! |
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Without the thousands of blog visitors, Facebook followers and newsletter subscribers who love pasta as much as I do, The Pasta Project wouldn't be the success it is today! So, I'd like to take this opportunity to send you a heartfelt thank you for being a Pasta Project subscriber! All the best from Verona, Italy |
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Do make sure to add The Pasta Project to your contact list so that new e-books and newsletters won't get sent to your spam folder |
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