Fontana del Papa - the past...& the pasta

Italian family hospitality
culture, slow living, Connecting people

Bed & Breakfast - Agriturism0

Everyone in this world has a dream, or many dreams. But how many of these dreams are actually achieved? Fontana del Papa is the compelling story of an Italian family who could vividly see their dream and were willing to sacrifice almost everything in order to achieve it, only to find that they risked losing it all. Even if you have never had the opportunity to visit Italy, this story will endear you with the history of the beautiful Etruscan town of Tolfa; it will inspire you with the story of the restoration of the beautiful Fontana del Papa; it will anger you with the Italian governmental bureaucracy; it will sadden you with the story of a family fighting to stay as a family and fulfill their dreams; and you will cheer for those who appreciated the beauty of the dream and helped to save Fontana del Papa. There are no words to describe Fontana del Papa, the place that has become the Italian home away from home for many people around the world; and for Assuntina, Claudio, Luca, Emma and Andrea, the family that makes it the special place that it is. Here is a story to inspire all, and, for those who have visited Fontana del Papa, it is a story that only increases the beauty and uniqueness of this heaven on earth.

Laura Owen

I am pleased to call Assuntina Antonacci my friend. She has written a book about how she and her husband, Claudio Pierotti, came to own Fontana del Papa and it is an astounding story. If you have ever read “Under the Tuscan sun", or seen the movie, then you know how difficult it was for a foreigner to buy and restore an old home in Italy. Assuntina's story is so much more than that. There are so many challenges they had to overcome and the actual renovation of the property was the easiest part. For a local resident it is, at times, alarming what she and her family had to overcome in order to make their dream vision an unbelievable reality. As her story unfolds, you will find some gems of history, architecture, and old world ways that are still used today. And perhaps as I have done, you will begin a love affair of your own with Italy. I can see this as a great premise for a major film. I told her as much and suggested that George Clooney play the part of Claudio, even though the real main character and moving force in the story is Assuntina herself. I so enjoyed reading about how this slightly built dynamo of a woman took on not just the town of Tolfa but also the regional and "state" governments. What is even more enjoyable is visiting this unbelievable place. The beauty of this story is that Fontana del Papa actually exists.

Torre Newman, Washington, D.C.

Some recipes :

Spaghetti alla carbonara

Serve for 8/10

Pasta alla carbonara (usually spaghetti) is an Italian pasta dish based on eggs, pecorino romano, guanciale, and black pepper. The dish was created in the middle of the 20th century

4 slices of pig cheek (guanciale or pancetta if not available) - 1/4 inch thick - coarsely chopped

1 inch dried chili broken into small pieces

1/2 white onion - diced finely

1/4 cup olive oil

1/2 cup marjoram - diced finely

4 eggs

Grated Parmesan - about 3 cups

1 lb. dried spaghetti

Brown the pig cheek with the dried chili in a large pan over medium heat until pig is crispy.

Sauté the onion and marjoram in the olive oil over low heat until onion is translucent.

Add the onion mixture into the large pan and continue cooking over low heat.

Beat the eggs in a medium bowl.

Add parmesan a handful at a time until the egg and cheese pull away from the sides of the bowl, it will look somewhat like uncooked cornbread.

Cook pasta according to directions on box but cook one minute less than recommended on the box.

Quickly drain and toss with the pig cheek and herbs in the large pan to coat the pasta well.

Remove from heat.

Form a well in the pasta.

Pour the egg and cheese mixture into the well in the pasta.

Toss it all together until the parmesan melts, the egg cooks and forms a creamy sauce.

Minestra di Lenticchie (Lentil Soup)

Serve for 8

3 garlic cloves – minced

2 carrots

Crushed red pepper (optional)

1 medium onion - minced

7 celery leaves (very green and lush) - chopped

1/2 cup olive oil

2 cups chopped fresh tomato

2 medium potatoes - peeled and cut into half inch cubes

3 cups dried dark lentils - rinsed

3 quarts of water,

2 cups short grain rice uncooked

Olive oil for garnish

Sauté the garlic, onion, and celery in olive oil, over medium heat, in a stock pot.

Put in remaining ingredients (except for the rice) and bring to a boil.

Add rice.

Reduce heat, cover and simmer until the ingredients and rice are cooked

Serve with additional olive oil drizzled on top.

Pollo alla Cacciatora

2 skinless drumsticks (per person)

handful of fresh sage

sprigs of fresh rosemary

garlic cloves

1/2 cup olive oil

1/4 cup white wine vinegar

1 cup red or white wine

With a meat cleaver, chop off the nubby ends of the drumsticks and then chop in half.

Put the drumsticks and liberally sprinkle with salt in a non-stick pan and cook on medium heat for about five minutes

Meanwhile, with a wooden morter and pestle, grind the garlic, rosemary, and 1/4 cup of olive oil until it's chunky and pulpy.

Drain the water in the pan with the chicken and add 1/4 cup of the olive oil and the fresh sage. Stir the chicken around with two wooden spoons for the first few minutes so it doesn’t stick.

Continue cooking for about five minutes.

Add the rosemary mixture to the pan and let it simmer with the chicken for about five minutes. Add the wine red or white wine

Let the wine and rosemary mixture simmer together until liquid is silky and chicken is cooked through.

Serve as a main course after pasta.

Frittelle (sweet rice nibbles)

Ingredients

· 200g (1 c) Arborio rice cooked

· 300g ricotta cheese

· 3 eggs whisked

· 3tablespoons sugar

· 300g raisins soaked for at least 1 hour in sambuca liqueur (alternatively use Amaretto Strega or Vermouth)

· 1 lemon, grated

· 100 g (3/4 c) plain flour

· 1 pinch vanilla flavored baking powder

1. Mix all the ingredients together, setting aside a small amount of sugar and cinnamon to sprinkle over after cooking.

2. Take a spoonful of the mixture and fry in oil (sunflower) till browned.

3. Dry on a paper towel before rolling in sugar and cinnamon.

4. Serve hot or cold

Limoncello

·4 lemons (unwaxed) zest

· 1 glass 90 percent alcohol

· 400 g water

· 300g sugar

1. Soak the zest of the lemons in the alcohol for a week.

2. Filter out the zest put the alcohol to one side and add the zest to a pan containing the water and sugar. Boil for 3-5 minutes.

3. Filter out the zest and discard it.

4. Mix the remaining sugar mixture with the alcohol and transfer to a bottle.

5. Leave for two weeks to a month before drinking.

6. Serve cold