Spring!

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The creeper that embraces the house is back green, spring has arrived! Finally we can be outdoors, take walks and enjoy the garden and the trees full of flowers! We can go to pick for wild asparagus and strawberries in the woods.

There is also work to do, take kare of the plants in the pots and mow the grass, but mostly it’s time for the vegetable garden, even if for sowing, we must wait for the crescent moon …

Broad beans and pecorino cheese for lunch!

Welcome Autumn!

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Autumn is the season of woods products: mushrooms, truffles and chestnuts ….

The garden and the orchard give us pumpkin, pomegranate, grapes and persimmons …

… and the olives are almost ripe …

The garden

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Sipping a cup of tea in front of the fireplace

Persimmon tree

Winter in Castellano is the perfect season to stay together and chat in front of the fireplace,  read a good book or enjoy sausages, grilled bruschetta and roasted chestnuts. The garden gives us delicious persimmons, walnuts and beautiful holly branches to decorate the house for Christmas. Some years the landscape becomes even more impressive when the snow covers the garden and the valley.

FRIED STUFFED ZUCCHINI’S FLOWERS

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June and July are the most generous months for  the fruits of the land: cherries, sour cherries, apricots, plums and green figs, with which we prepare jams.

The vegetable garden is growing, it’s not yet time for tomatoes, but there are salad, zucchini, and my favorite: zucchini flowers!

 

That’s the best way to eat them:

 

 

 

 

 

FRIED STUFFED ZUCCHINI’S FLOWERS

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Ingredients: Zucchini flowers: 250g; Water: 250ml (much cold and frizzy); Flour: 200g; 1 Egg, Mozzarella; Anchovy fillets; Groundnut oil

Gently dip the flowers in cold water then drain them and put them to drain on a dry cloth with which dry them gently; take off the stem slightly apart the flowers with your fingers and remove the pistil, careful not to break them!
Once cleaned fill with mozzarella and anchovy fillet. Meanwhile, prepare the batter: put the flour and the red of the egg in a large bowl, gradually add the water, stirring with a whisk to avoid lumps. Once you obtain a smooth, add salt. Place a large skillet heat the peanut oil.
At this point  gently wrap the flowers in flour , than in the batter, one by one, trying not to break them and immediately immerse the flower in hot oil. When they are golden brown, drain and let them dry on a tray lined with paper towels. Eat them hot.
Bon appetit 🙂

 

Video of Rome

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The Infiorata of Poggio Moiano

The last weekend of July, the streets of Poggio Moiano will be filled with beautiful and colorful carpets of flowers!

This tradition was born with Poggio Moiano’s community itself, randomly casting the petals of flowers to honour the passing of the Sacred Heart of Jesus, in early July, on the occasion of the Christian feast of Corpus Christi.
Today the religious sentiment still pushes all the inhabitants of the country to continue the tradition of composing floral paintings and then give free passage to the solemn procession that will destroy the work of months of effort.
After centuries, the techniques have been refined to achieve a high artistic level and the amazing beauty of the compositions.
There is no “Poggiomoianese” who is not involved in this event, not only as “infioratore”, but also in the phase of preparation, such as the collection, “piluccamento”, drying and milling the flowers.
Today the Infiorata (Flower Festival) calls visitors and artists from many parts of Italy, engaging themselves in the production of colourful carpets together with the inhabitants of the village.

 

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Santa vittota patronal feast

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In the second weekend of May all the village celebrate the saint patron, “Santa Vittoria”;

Legend tells that Vittoria, a young noble, converted to Christianity under the Emperor Decius, in the 250 d. C. In those days, a horrible dragon, was spreading death among the population of the country. Vittoria was able to drive it away with the help of her great faith; for this event, all the population of Monteleone Sabino converted.

Since then Santa Vittoria is celebrated with great animation in the village, all the residents and people from neighboring village partecipate. Three-day festival with music, processions, and fireworks, creating a strong sense of Christendom and comunity. That festivity is strongly felt from people of Monteleone Sabino, who are all involved in the success of this feast.

The curch of Santa Vittoria