Easy Gluten Free Flatbread

  • 140 g (5 oz) of your favorite gluten free flour mix (or see here )
  • 140 g (5 oz) yogurt
  • 1/2 teaspoon salt
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Psyllium husks
  • 1 e 1/2 teaspoon (5 g)  baking powder

In a food processor, mix all ingredients to obtain a very soft ball of dough. Roll dough between 2 sheets of parchment paper to obtain a 1/4 inch thick disk. Griddle in a cast iron skillet until golden on both sides, about 20 min. Serve hot. Great for fajitas or good prosciutto wraps.

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fried zucchini blossoms in a polenta-rice crust

fiori di zucca fritti senza glutine

  • 2/3 cup rice flour
  • 1/4 cup coarse polenta flour
  • 1/2 teaspoon baking powder
  • enough water to make a semi-liquid batter
    Dip blossoms in batter and deep fry until golden.
    Salt lightly and serve immediately.

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About us

Alla Madonna del Piatto Family

It has taken us a long time to get here. We, Letizia and Ruurd, have worked for many years as research entomologists. We have lived in several countries, including France, the Netherlands, Ruurd’s home country, and the United States. We traveled extensively before we realized that it was time to settle down to a family life. We agreed that the Umbrian countryside – where Letizia comes from – was one of the most beautiful places on earth and that was where we wanted to live.

In 1997 we bought an abandoned farmhouse, we restored it, transformed it into a countryside accommodation and we replanted a 250 trees olive grove. We also have a few hectares of grains, woods, a vegetable- and a herb-garden. Last, but not least, in 2001 we had our daughter Tea.

The origins of “Alla Madonna del Piatto” date back some five hundred years, with the oldest structures likely built as a watchtower or a fortified refuge for shepherds. During the renovation project, forgotten among the rubble we found a little plate depicting a medieval lady with flowers in her hands. We named the house after this delightful figure, the Lady of the Plate, “la Madonna del Piatto”.

Our first B&B guests arrived in 2003. As experienced travelers, we have always loved to stay in small inns with a local character rather than a standard hotel. However, the enthusiasm of our guests for the beauty of our land and their appreciation of our family-style hospitality has far exceeded our expectations. We are grateful to all of them for having visited us on our magical mountain and for contributing to the enjoyable and relaxed atmosphere of our house.

Our Lagotto Romagnolo Google also loves our guests, especially young children and all those who offer a treat of fruit and crunchy vegetables. In the summer she is often found by the fig trees. You are also invited to share the bounty of delicious fruits, of course.

Google the B&B dog

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Comfortably Green

eco friendly B&B in Umbria

Ever since we have started our agriturismo – a decade ago – we have committed ourselves to create an authentic experience of home hospitality for our guests as well as reducing our impact on nature.

We have conserved as much as possible of the original architecture and materials, like stone, wood and terra-cotta. We have installed beautiful double glazed windows, a low consumption heating system and natural-fibre acoustic insulation.

Since April 2012 the whole house runs on renewable energy except the cooking stove.

This has been our most important environmental friendly project. We now produce all the electricity we need with photovoltaic panels. Hot water and heating are provided by thermal panels and a wood furnace.

There’s more eco-friendly gestures we make on a daily basis to make sure our guests will feel like home.

  • All our linen, most bed covers and the top layers of mattresses are made of natural fibers, like cotton or wool.
  • Most of our furniture, rugs and doors are old. We have often salvaged them from being discarded and patiently restored them to new life. Beds are new and of good quality.
  • We use eco-friendly detergents for cleaning, we have eliminated mono-dose soaps from bathrooms and use recycled paper napkins and washable table sets.
  • Not only we recycle glass, paper, and plastic, but we have started a wormery to compost kitchen leftovers.
  • We don’t use pesticides or chemical fertilizers in our garden and olive grove and encourage the development of native plants.
  • Our cooking classes focus on the use and cultural value of local foods and drinks.

We have invested seriously on preserving our little corner of Earth and have made a commitment to improve. We do realize however that despite all our efforts, becoming green is a journey. This is only a beginning.

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