LA LINGUA LA VITApresents

ItalyWhere Food is an Art!

Food has always been an important symbolic value in Italian culture and tradition

The word “CONVIVIAL” comes from the Latin " CUM VIVERE " meaning “live together”

Eating together is therefore a form of culture that connects nourishment to the celebration of life.

Italian Love for Food and Art

• It was narrated in literature• Painted in figurative art• Sung in opera• Shown in movies

Trimalcione’s banquetSatyricon

Petronio Arbitro (I sec. d.C.)

In the “Decameron” (1349) Boccaccio depicts a strong bond between table and food.

From one story to the next, you can almost seeBoccaccio preparing food in the kitchen...

Il Timballo di Maccheroni

Il Gattopardo Giuseppe Tomasi from

Lampedusa (1958)

St. Francis’ lunch with Count CelanoS. Francesco Church, Montefalco

The SeasonsGiuseppe Arcimboldo

(1573)

La VucciriaRenato Guttuso (1974)

The toasting scene La Traviata

Giuseppe Verdi (1853)

Spaghetti dish made by Mario Ruoppolo

Il postinowith Massimo Troisi (1994)

Todi

“Mario Ruoppolo’spaghetti ”

500 gr of spaghetti 6 artichokes “dressed as warriors”600 gr of fresh ripe tomatoes “red juicy hearts”2 cloves of garlic “precious ivory” 3 tablespoons of extra virgin olive oil Salt, pepper, and basil

Clean the artichokes by removing the tough outer leaves and white

hairs inside

Then slice them thinly and cook on low heat in 3 tablespoons oil until

they unravel.At this point add the tomatoes,

peeled and diced, and crush them with a fork on the bottom of the

pan.

Stir, add the garlic and basil.

Cook the pasta for a few minutes until it becomes “al dente” (so it is

still "firm to bite" but not soft). Drain the pasta and then season

with salt pepper and tomato sauce.

Staying at the table together

= exemplifies a friendship that often is meant to last for life.

Una famiglia perfettaOne of the many films set in Todi

An aphorism written by the famous gastronome Brillat Savarin says :

“To invite someone to dinner means taking care of that person's happiness for the entire 

time they spend under your roof”

Umbria, the green heart of Italy

..where a love for nature and the surrounding beauty is married to and found in every traditional recipe that you can enjoy in one’s home, cozy trattoria

and restaurants.

Todi

Todi

The town of Todi is famous for its:

tasty and healthy cuisinenon-touristy restaurantsslow and more relaxed pace of life

Where you can eat

Trattorie

             Restaurants

The art of cooking Tuderte

Home-made pasta

Tagliatelle

Umbricelli al pomodoro

Meats

All meats are cooked on the spit or grilled with pesto garlic, sage , bay leaf, salt and pepper

Easter Pizza

Pan nociato Todi

Frittelle di riso

Biccicuta Ciaramicola

La Lingua La Vita also organises for its students cookery classes in the home of signora Rita who is an excellent cook

Signora Rita here is showing some students how to cook some very special local dishes

Cooking classes also in a restaurant in the center of Todi!!

..here the chef will delight his specialities and will teach you how to make them yourself at home!

Let’s start dreaming ……..

Strangozzi 400 gr

Grated Pecorino Romano Cheese160 gr

Ground pepper to taste

Salt to taste

Bring to boil the water in a big saucepan. Once it starts boiling add salt and then the pasta. Mix the grated cheese in a bowl with pepper. When the pasta is ready, drain it and then add the mix of cheese and pepper. Grate some fresh truffles to garnish.

Strangozzi cacio e pepe al tartufo

La lingua la vita

Todi achieved recognition as

the most livable city in the world

20 years ago, and it still retains the characteristics of slow life behind the concept of slow food

La lingua la vita

Todi prides itself as a

Città SLOW FOOD

The values of slow food include:

Educating through taste and culinary sciences

Safeguarding biodiversity and traditional food production , while rediscovering the pleasure of food and an optimum quality of life

Promoting a healthier new model of life

The products promoted by SLOW FOOD UMBRIA are:

Black truffles

Spelt

Trasimeno bean called Fagiolina

Black celery of Trevi

Pecorino from Norcia

and

Extra Virgin Olive Oil

The legendary olive tree and the oil extracted from its fruits that have always been central in the

history of mankind.

Eight thousand years ago, the olive tree had already been cultivated in the Middle East and was likely first harvested in Syria and Crete. The Phoenicians, eventually disseminated this crop to all the coasts of the Mediterranean, South Africa and the Balkans. For the Greeks, olive crops became more and more numerous, but it was the Romans who created an important agricultural production of extra virgin olive oil especially in the land between the Tiber Black river prongs, south of Umbria.

…it was during the Renaissance that Umbrian olive oil became widely appreciated.

Extra virgin olive oil from Umbria is one of the most

respected in the world.

The olive harvest takes place between October and November until the first weeks of December, a very special time to visit our city and to

taste the new oil, freshly pressed.

It assists with digestion while protecting many of our

bodily organs

EXTRA VIRGIN OLIVE OIL =

BETTER HEALTHIt has important antioxidant and

anti-radical properties

It has healing powers and protective effects on the

arteries, stomach and liver

Extra Virgin Olive Oil is a basic element of the mediterranen diet

When properly processed, it preserves the vitamins, flavor and aroma of the olives.

This beautiful natural product is especially suited for salad dressing, cooked and or grilled meat, poultry, fish and vegetables.

Bruschette and olive paté

Serving size 4 people:

4 slices of bread;5 tablespoons extra virgin olive oil1 or 2 cloves of garlic, peeled;Salt to taste.

Directions

Cut 4 slices of bread and place them on a cast iron grill. Let them toast until they are crispy with charred strips. Clean the top of the clove of garlic, drizzle with plenty of oil and a pinch of salt, and then spread over the olive pate and serve. In Umbria the pieces of bread are well drenched, and garlic often is put on both sides of the bread.

The newly pressed olive oil can be tasted all year round

..and throughout in Umbria!!

Special LLLVProgramsOlive Oil - The gold of Umbria”

Italian Language courses and activities connected to extra Virgin Olive Oil

Programma di 1 settimana

Cultural Programs

Sunday

Welcome to Todi! Meet with your host family or owner of the apartments

MondayGuided tour of the centre of Todi and enjoy a drink with your teacher

TuesdayTasting Umbrian Extra Virgin Olive Oil

WednesdayHalf day excursion to Torgiano with tour of the Museo dell’Olivo e dell’Olio di Oliva

ThursdayExcursion to Trevi, the“città dell’olio”Visit to the springs of Clitunno

FridayCooking course with in a family

SaturdayVisit to the olive oil mills (only in November and Dicember)

SundayArrivederci! And see you again in Todi!

See you in Todi!!

Nel 2013 abbiamo festeggiato il

nostro 25° anniversario!

1988-2013

And now….

enjoy the olive tasting!!!!!!