Part II Sushi in a land locked region

DUDE Sushi, Foligno

sashimi

uramaki special spicy salmon roll

Salmon Temaki

a little shot of complimentary
plum gin to finish off the meal

the sweet owners

Junmai Ginjo sake

tartar misto

wakame

nigiri gambero rosso & regular shrimp

sauvignon blanc pairs well
with sushi

mis en place

here's the link
https://www.facebook.com/dudesushibar/

Osteria Dodici Rondini, April 2014

Whenever we just want to relax and have a great dinner out with no stress we go to Dodici Rondini

(12 Swallows) in Foligno.

The subtitle of Dodici Rondini is MANGIARE BERE PENSARE, gotta love it!

A simple with an attention to atmosphere restaurant, where I am sure to always have a home-cooked style dinner and enjoy the wine, music and local scene.

Damiano, the owner of Dodici Rondini is really passionate about wine and good local food.

In fact we often find ourselves at the same wine events (trade shows) tasting new wines for our venues.

Graziano's Chianina Burger

http://en.wikipedia.org/wiki/Chianina

mis en place

Outside from the newly restored Piazza

Damiano, Proprietor & wine aficionado

While we don’t always have the same taste in wines, one thing we do have in common is that we like things to be as natural as possible.  

Let’s just say he likes the more “rustic” or rough around the edges, stinky wines, while I like the more pleasing on the nose and softer styles.

But this is what makes each wine list and establishment unique right?

cute label, but...

fresh seasonal artichokes

one of my favorite things is

Pane Burro & Alici 

(bread, butter,French, salted from Normandy & Spanish anchovies)

interesting ceramics with even more interesting toppings

sgombro on its own plate!

the musicians

late night local entertainment

for more info                                       http://www.osteriadodicirondini.it

Cucinà! February 15, 2014

One of my favorite places for many different things is Cucinà.  Cucinà translates to kitchen or cuisine in English and with the accented letter “A” means cuisine is. Cute huh?

Chef Andrea

To a Californian, the concept of Cucinà is nothing new, though for an Umbrian it’s quite avant-garde.  So you may ask what is it? Well it’s a lot of things, it’s a rotisserie, take-out, bakery, bar, casual dining, gourmet shop and they do cooking courses as well as various themed nights.

market style
atmosphere

Cucinà is collaboration between 2 Chefs, and a Sommelier.
The food is fantastic, the wines are quality / value driven,  and the atmosphere a buzzing hub of casual cool foodies.

Italian & Spanish
prosciutto & co.

a crisp white Bordeaux

finished the Bordeaux

The free-range roast chicken is one of my absolute favorites (notice the plural use of this word) as well as the in house cured salmon, a dark multigrain bread and….the list is always growing, the wine list is always evolving and the energy always positive.

multigrain bread & Cucinà cured salmon (2 of my best friends)
& French salted butter from Normandy

Chef Marco & Graziano

Once you start you’ll never stop trying all the tasty bits and sumptuous sips that are always available at Cucinà.

potato & polipo salad

fantastic aperitivo plate, with a pinzmonio dipping sauce

artisan cheese plate

Bon appetite!

La Quintana, Foligno, June 2013

One of my favorite events in Umbria is La Quintana.  It's festive, fun and you can find good food & value in a family style atmosphere.  Of course the absolute best part is the actual Quintana, which is a Medieval Giostra with fast horses, great costumes and a roaring crowd!  Buy your tickets well in advance.  In the center of the Tribune are the best seats.

In the historical center of Foligno there are 10 Rione's (districts/ neighborhoods)

Graziano's Lumache (snails)

and each one has their own Taverna.  Most feature typical Umbrian dishes sometimes wrote in the dialect of Foligno, so you'll need a translator.  The Folignate are very friendly and are proud to explain things to you.

chicken liver patè crostino

In the Taverns are adults and kids all working in traditional costumes. 

roasted potatoes

On the weekends it's best to make a reservation, come early for dinner 20:30 (Italian time) and stay late walking around.  
The Taverns are open 2 weeks prior to the Quintana and only for dinner.  I've ate at all of them and have always enjoyed something about each one.  Some have better meat, some better pork some better atmosphere, and the wine is simple and usually from Montefalco.

Lamb Skewers at Rione La Mora

This is an event not to be missed.  It happens every June and September.  On the Friday before La Quintana is the historical parade which passes through the historical center of Foligno.  Foligno has almost terminated it’s complete renovation of their streets, making it easy to walk around and looks great.  
If it rains it is cancelled until the following week.  In June it’s on a Saturday night and in September on Sunday afternoon.

here's a link to find out more information

http://www.quintana.it/quintana-foligno/index.php

for more precise information

http://en.wikipedia.org/wiki/Foligno