Orvieto Gelato

 Cassata Gelato

Miritello (Blueberry), Chocolate and My New Favorite – Cassata Gelato

 Regardless of the cities we visit during our stay in Italy, Tom and I are always inspired to try their local gelato. We have had some really creamy delicious gelato during our holiday this year but I have to say that each annual trip to Tuscany and Umbria warrants a return visit to the city of Orvieto where gelato is one culinary staple that is taken seriously and revered by Italians at their International Gelato Festival which we attended in 2013.   It may sound odd, but buffalo mozzarella gelato anyone?

Gelato Cake

Caffe del Corso’s Straticella Gelato Cake with Whipped Cream and Piroulines

The historic city of Orvieto is a must stop for Tuscan travelers driving north from the eternal city of Rome and heading toward the Tuscan sun. We love Orvieto for the handmade pottery, the warm friendly shopkeepers who remember us from the year before, the magnificent Duomo and yes, for a taste of our favorite artiginale gelato at the caffe del corso.

Orvieto Duomo

Orvieto Duomo


A Young Boy Helps An Orvieto Band Count Their Tips

I recently posted a picture on Instagram of my Orvieto gelato cornet with Miritello (Blueberry), Chocolate and my new favorite, Cassata gelato which is so creamy and rich that I could not differentiate if I was eating a cannoli, the filling of a rich cassata cake or my delicious gelato.

Cassata gelato is filled with cherries, candied fruit and thin long pieces of rich dark chocolate. Just eating this reminds me that the holidays are around the corner.

We will definitely plan to make Cassata gelato in our Pinocchio’s shops both in Sanibel and in our franchise store in Greenwood, Indiana partly because I want our loyal Customers to sample this wonderful flavor and admittedly, partly because I do not want to wait another year for my next taste of Cassata Gelato. If you get the opportunity to try Cassata gelato, please do so. You will not be disappointed.









Moderate Recipes

Moderate Recipes

post 401 image 4

Do you recall the first time that you ate spaghetti as a child?  If you were like me, then the answer would probably be NO. I was so young and sitting in a high chair that I cannot recall that memorable moment but I can tell you that I begged my mother, my grandmother and my aunt  to serve it to me plain, with a little butter and in (post high chair) time with some pecorino romano cheese. I did not want spaghetti sauce on my pasta. As I grew up into a young lady of 6 or 7 years, I would be adventurous and ask for sauce “on the side”.  I still do at times but there are moments today that can only be captured by a good bowl of Bolognese sauce.

Regardless of the sauce and pasta dressings, I waited to travel to Italy with my husband before I fell in love with pici pasta, traditional pasta from the Tuscany region of Siena.  OK. I love all pasta, especially fresh pasta like  thin angel hair, spaghetti, linguine and bucatini but there is something so delicious about hand rolled pici pasta that I wonder why it is not served more frequently in restaurants in the states.  Pici pasta is similar to Bucatini but the strands are thick long solid pasta shapes made from dough that is primarily water, flour and on occasion, egg. Each pici strand is individually hand rolled and no two strands are the same.  Here is a recipe for preparing pici pasta that our friends at La Ferreira in Loro Ciuffena shared with us.  Enjoy!


100 grams of flour (96g = ¾ cup so add a little more flour than ¾ cup)

¼ cup water

1 egg (optional)

Sea Salt – ¼ tsp total for both pasta and sauce

Fresh Ground Pepper

Extra Virgin Olive Oil

¼ cup Crushed Garlic

1  cup Marzano or Grape Tomatoes

3 – 4 springs fresh Basil

Shaved Pecorino Romano Cheese

Moderate Recipes

Moderate Recipes


Slowly mix some of the water and flour until you can make a well in the center to add the egg. Continue to mix the flour, water and egg mixture.  Add a dash of sea salt. At this point you may not need all of the remaining water. Use only enough water to incorporate the flour into the dough mixture.post 401 image 1

Knead for 8 – 10 minutes into a ball

Place in a bowl and cover with a damp towel

Let it rest at room temperature for 15 minutes

Generously flour your surface to prevent the dough from sticking.

post 401 image 3         post 401 image 2

Roll the dough until it is ¼ inch thick.

Cut into long strips.

post 401 image 4

Take each strand and roll it back and forth with the front of your fingers to create long pici.

Add a little flour on the rolled pici to prevent sticking.

Boil water with a pinch of salt and a cap of olive oil.

Cook Pici for 8 – 10 minutes until cooked ‘al dente’.  Do NOT overcook pici pasta.

Rinse well and set aside.

Moderate Recipes

Moderate Recipes


Heat a frying pan with1/4 cup extra virgin olive oil.

Season the oil in the frying pan with salt, pepper, crushed garlic and fresh basil.

Prepare 1 cup Grape or Marzano tomatoes by cutting them in half, length-wise.

Add tomatoes to the frying pan.

picci pasta 1                                      picci pasta 2picci pasta 3


(Note:  Some use grape sized tomatoes.  If you can get them, the Marzano tomatoes are wonderful. They are a little larger and longer than grape tomatoes and really burst with flavor.)

Reduce the heat to med-low setting.  Add cooked pici pasta. Add more olive oil – just enough to prevent the pasta from sticking to the pan.  Pan fry pici no more than 4 – 5 minutes.

pici past image 4                              pici pasta image 5                                                           Plate the pici pasta.                                              Top with fresh basil and drizzle with a little more olive oil.

pici pasta image 6

Shave Pecorino Romano Cheese on top and enjoy.