1. LA LINGUA LA VITA
presents
Italy
Where Food is an Art!
2. Food has always been an important symbolic value
in Italian culture and tradition
3. 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.
4. Italian Love for Food and Art
• It was narrated in literature
• Painted in figurative art
• Sung in opera
• Shown in movies
6. In the “Decameron” (1349) Boccaccio depicts a
strong bond between table and food.
From one story to the
next, you can almost see
Boccaccio preparing food in the kitchen...
12. Spaghetti dish made by
Mario Ruoppolo
Il postino
with Massimo Troisi (1994)
Todi
13. “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
14. 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.
17. 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”
19. ..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.
29. 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
30. 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!
31. 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
32. 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
33. 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
37. The legendary olive tree and the oil extracted from
its fruits that have always been central in the
history of mankind.
38. 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.
39. …it was during the Renaissance that Umbrian olive oil became widely
appreciated.
40. Extra virgin olive oil from
Umbria is one of the most
respected in the world.
41. 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.
42. It assists with digestion while
protecting many of our
bodily organs
EXTRA VIRGIN OLIVE OIL
=
BETTER HEALTH
It has important antioxidant and
anti-radical properties
It has healing powers and
protective effects on the
arteries, stomach and liver
43. 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.
44. Bruschette and olive paté
Serving size 4 people:
4 slices of bread;
5 tablespoons extra virgin olive oil
1 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.
45. The newly pressed olive oil can
be tasted all year round
..and throughout in Umbria!!
46. Special LLLVPrograms
Olive Oil - The gold of Umbria”
Italian Language courses and activities connected to extra
Virgin Olive Oil
Programma di 1 settimana
47. Cultural Programs
Sunday
Welcome to Todi! Meet with
your host family or owner of
the apartments
Monday
Guided tour of the centre
of Todi and enjoy a drink
with your teacher
48. Tuesday
Tasting Umbrian Extra Virgin Olive Oil
Wednesday
Half day excursion to
Torgiano with tour of the
Museo dell’Olivo e dell’Olio di Oliva
49. Thursday
Excursion to Trevi, the“città dell’olio”
Visit to the springs of Clitunno
Friday
Cooking course with
in a family
50. Saturday
Visit to the olive oil mills (only in
November and Dicember)
Sunday
Arrivederci! And see you
again in Todi!
