A refreshingly Umbrian start to the year

Our continued journey south through the culinary regions of Italy has continued to be not only more tasty, but less fatty! The start of 2012 has been incredibly healthy (when compared to our previous regions).

Sikeli and Stephen's entree of Fritatta Pasquale (Easter Fritatta) was a refreshingly butter, cheese and carbohydrate free course. And having just read in Body & Soul how good eggs are for you, we were practically saintly...

Melissa's main course of Lamb Ragu with Tagliatelle was beautifully rich with delicious red wine it but again - BUTTER FREE! Oh the joy. The tricolore tagliatelle was a very Italian touch.

And Daisy's Tazzotti dessert was another off piste recipe, but very nice and light.

This lunch was also a celebration of Stephen's 23rd birthday. Sikeli made an Australian Womens' Weekly Cookbook which can only be likened to a picturesque Umbrian countryside, albeit with a gorilla, elephant, meerkats and ducks.

Trentino/Alta Adige

Trentino, it would appear, has had the kind of Austro-Hungarian/Italian battle of ownership that Alsace Lorraine has had. Originally conquered by the Romans, it was then taken by The Hapsburg Empire in 1363, and remained under Austrian rule until the end of World War I when it was given to the Italians. Mussolini, who was not afraid of extreme changes and rewriting history where it suited him, began the Italianization (which should always be written in Italics) of the area. During World War II, it was used by the Nazis as the Operation Zone of the Alpine Foothills. It is now an Autonomous Region of Italy.

But what about the food?

We are proud to say that the entree of Potato cake (giant potato hashbrown) and Radicchio salad were both BUTTER FREE. To continue the amazement, the main was also SENZA BURRO! We're practically losing weight by eating this...

The Meal consisted of:
Potato cake - which as Sikeli described as "Fancy McDonalds Hashbrown" and, lets face it, who doesn't like Maccas Hashbrowns?

Potato Cakes

Radicchio salad


Beef Goulash & Spatzle (Gnocchetti di farina) with Red Cabbage Timbale

Followed by Melissa's amazing Apple strudle