Right now we are in the middle of May and the weather is behaving very different from previous years. It is supposed to be spring with sunny days… but instead we have half day with sun and half day with rain.
The mornings are beautiful with sun and the birds are singing happily and busy making nests and taking care of their young ones. In the afternoons the rain will start pouring down leaving everything green and crisp.
I must admit that I enjoy the weather like this, the summer is always very long and very warm in Montegiove so for me, being north European, it feels refreshing with a spring like this that leaves the garden and park perfectly watered and all water reserves full and ready for the long summer.
I am not worried summer will come and this year it will be greener and prettier than ever!
Umbria in spring is splendid! with blooming flowers, gorgeous views and green landscapes. Especially in an area as full of natural beauty as this one. The countryside of Umbria is often nicknamed the “green heart of Italy,” is beautiful year-round. But in the springtime, when the weather is mild and not too hot the flowers are blooming, it’s especially pretty.
Don’t miss Umbria in springtime.
Umbria has always been dedicated to agriculture, animal husbandry and food, outshining at the national level in the quality and typicality of earth products. Agriumbria is the main trade fair exhibition of this productive sector and gathers exhibitors from all over Italy.
The traditionally cattle market is impressive with all the enormously big bulls and clean and combed sheep and goats and other exhibition spaces with technological solutions to suit every type of farm.
We always return from the fair with catalogs for way too big but very cool tractors, funny plants, seeds for unusual vegetables and exotic herbs, sometimes chickens or ducklings and some years ago even a peacock couple (I will write about that adventure in another blog post). This year we managed to leave Agriumbria without new livestock in the car but with only a blueberry bush and some very small succulent plants.
Nice winter soup to heat you up on a cold winter day
1 kg tomatoes chopped into pieces
6 big red bell peppers cleaned and chopped into pieces
4 red onions chopped into pieces
4 cloves of garlic sliced into halves
Dried chili pepper, powder or fresh (according to taste)
Salt and pepper
A handful of fresh basil leaves
1-2 dl milk
Preheat the oven to 200C. Line a large baking tray with baking paper.
Place the chopped tomatoes, bell peppers, onions, garlic and chili in the baking tray season with olive oil, salt and pepper. Bake for 45 minutes, stir occasionally.
Remove baking tray from the oven and let cool down a bit. Puree the soup in batches in a blender together with basil leaves until smooth add milk until you get the right consistence.
Transfer the soup to a pot and heat up again. Season to taste with salt and pepper.
Serve with a piece of homemade bread.
For the last many weeks my husband has meet this charming little friend every afternoon at the same spot and he finally managed to take a fantastic photo of the animal. Normally porcupines are very shy and not easy to get close to, but this one is actually not afraid at all and it almost looks like he enjoyed posing for the camera.
The porcupine quills that cover the back can get up to 35 cm long. In case of danger, the porcupine threatens the adversary by shaking the tail where the quills are particular hollow to make a rattling sound.
Just one of the many wild animals to meet on the estate of Castello di Montegiove.
Castello di Montegiove sits on the top of a hill and oversees the weather changing from sun to rain from cloud to storm and from winter to summer. Now we are in February and the shadows and light are filling the afternoon sky over the castle with an almost heavenly atmosphere. We have rainy days and sunny days where you can almost feel spring is in the air, but best of all the evocative shafts of light which spotlight the glories of this medioeval place.
A nice and fresh alternative to the traditional coleslaw. Goes very well with wild boar burger or any other kind of pork dishes.
4 Large Carrots roughly grated
400 g Red cabbage sliced very thin
1 1/2 dl good quality Mayonnaise
2 tbsp strong mustard
Cumin seeds grated
Salt and Pepper
Mix mayonnaise, mustard, cumin, lemon juice, salt and pepper season to taste and set aside.
In a large serving bowl combine grated carrots and the sliced red cabbage.
Pour the mayonnaise mix over the vegetables and fold everything together, set aside for 30 minutes.