Below are a few photos of our culinary experience at the Villa Pambuffetti in Montefalco. From the freshest fruits and vegetables in the town square to the results of our cooking class, we learned a lot about preparation with quality ingredients. Breakfast at the villa was filled with fresh confections, fruit, cheeses, salami & ham, eggs & bacon... all topped off with steaming coffee, espressos and cappuccino. Dinner was a gourmet delight served in the dining room or under the stars. At the bottom of the page you will find my recipe for Risotto Sagrantino (adapted from Allesandra Pambuffetti’s cookbook, “Umbrian Secrets”).
Cooking Class Results
Fresh Fruit & Veggies
Italian “Biscuits & Gravy”
Cooking Class
Prep Work - Ana
Graduating Class
Breakfast at Villa Pambuffetti
Breakfast at Villa Pambuffetti
Breakfast at Villa Pambuffetti
First Course at Villa Pambuffetti
Second Course
Dinner on the Veranda
Risotto Sagrantino Defines Montefalco
Ingredients:
3 cups chicken stock
1 1/2 cups Sagrantino di Montefalco
(or other red wine such as cabernet)
1/2 cup minced onion or shallots
3 tablespoons olive oil
2 tablespoons butter
1 cup Arborio rice
3/4 cup graded Parmesan cheese
Salt & pepper to taste
Preparation:
Bring stock to a simmer in a sauce pan; have a large ladle on hand. Heat oil and 1 tablespoon butter in another heavy sauce pan, add onions or shallots and cook until soft. Add the rice and toast while stirring. Add 1/2 of the red wine and let alcohol evaporate. With ladle, add hot stock to cover rice and stir mixture until the rice absorbs the liquid. Add more hot stock and stir. Repeat this process until the rice has absorbed all the stock and has become creamy. Add remaining wine and continue stirring. Take off of heat, add 1 tablespoon butter and the Parmesan cheese. Serve immediately.
Total cooking time: 30 - 35 minutes, serves 4 - 6
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