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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

Lets get together !

Raviolo all'amatriciana

Do you know what? Eventually it rained!

However, the first Sunday lunch of our Sagraincasa Supper Club went very well anyway . All ladies and all very nice. They were in Umbria for a hen party weekend . Lunch began with a nice cocktail under the porch in the garden, many small appetizers, including my new entry finger food. A homemade raviolo filled with an amatriciana tomatoe sauce !!!!!!!  so cool and a lot of fun because It  looks like a normal raviolo, served with the Evo oil and pecorino cheese. But then … when you divide the ravioli with a fork … … .. surprise surprise! Amatriciana tomatoe sauce comes oozing out !!!!! so cool. Ok sorry….maybe I am just too exited.



So lets get back to the progress of the lunch … because of  the bad weather most of the event was held in my very large kitchen. With good food,  good wine and lots of chat,( one asked to turn the meatballs into the pan and others wanted to know the history of this old house ) … .. the time just flew by.


 Finishing with a dessert, grappa and coffee, the happy girls made their way home in the late afternoon.
So now I’ll explain to you specifically what we are planning to do and what the Sagraincasa Supper Club is all about:


Take a seat at the Sagra:

Booking a table for maximum 8 guests is the way to get a feel for the real country life of Umbria. Eat and drink local wines. Starting with one a month  we will serve a fantastic locally sourced meal that you can enjoy in a idyllic and relaxed atmosphere.
Available dates: Sunday Lunch, 22 May  – Sunday Lunch, 12 June

Menu: 22 May

Raw zucchini marinated in Evo oil and oregano, stuffed with ricotta cheese, toasted pine nuts and fresh basil.

Caprese in a solid form.

Zucchini flowers in the roman way, with mozzarella cheese and anchovies

Linguine pasta with homemade fresh pesto and  cherry tomatoes gently softened in the oven served with grated Parmesan cheese.

Chicken and veal meatballs crusted in pistachio and lemon zest, gently cooked in a white wine . Sweet and sour onions cooked in balsamic vinegar. Creamy mashed potatoes  with a orange essence.

Tiramisu, classic in flavor, made with the finest mascarpone, espresso coffee and dark chocolate.


Menu: 12 June

Salty croissants prepared with soft cheese, cooked prosciutto ham and sesame seeds.

Rolled crispy leek with speck and semolina.

Sundried tomatoes, Stracciatella cheese and basil Bruschetta.

Homemade ravioli filled with potato and Taleggio cheese served with black truffle.

 Sausages gently cooked in the oven with red wine, black olives , mix herbs and season vegetable. Fresh salad .

 Panna cotta, a delightfully delicate traditional  pudding. Seasonal fresh peach sauce as a perfect complement.


Book your seat at the Sagra: send us an email, specifying the number of people and which day you are interested on booking. You will receive back a confirmation email and directions how to reach us.
Policy and Rules:

The philosophy of our project is to have guests  who all share the same FOOD PASSION.

Sagra in Casa, isn’t a restaurant so we only ask our guests for a donation to cover the food shopping and our service. We also ask you to keep us informed by email, should you have to cancel your reservation. We don’t like to waste food!

So from today  you can check the Supper Club icon on the web site and….. if you like….. take a seat in the Sagra!!!

And now the recipe for Raviolo all’amatriciana.
Ingredients for 8 people
Homemade pasta: 500grams flour 00
Drop of Evo oil
pinch ofsalt
Sauce: 500grams of ripe tomatoes choppped or canned tomatoes
1 / 2 onoin finely chopped
60 gramsof diced Guanciale ( or Pancetta)

 1 fresh chili finely chopped

1/2 cup dry white wine
 Evo oil

6 leaves of gelatine
 Top up the ravioli:
semi mature pecorino cheese shavings

1 clove of garlic

How it works:
In a pan heat Evo oil with the onion, when golden add the Guanciale. Cook for a few minutes and add the wine. Once the wine has almost evaporated add the tomatoes. Cook for 20 minutes.Blend in a mixer. After soaking the 6 gelatin leaves in the warm water add to the sauce . Pour into a plastic container 22x 22 cm (more or less). Allow to set. Once solidified, using a mould cut into circular mould 4 diameter.

Fill the ravioli pasta with the solid sauce.

Cook the pasta.

In a pan cook Evo oil and garlic, add few slices of pecorino.In the same pan  put  the ravioli (still al dente)  add 1/2 cup of water (from the cooked pasta). Keep cooking for 3 or 4 minutes. Untill the water evaporated. Add more cheese , pepper and serve.

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