Febbruary 14th 2008 8,30 p.m. On the Saint Valentine's Day we are going to offer two different degustation menù according to the Lovers tradition, one ispired by "sea elements" (5,00 Euros p.p.) and the other one by the "earth elements" (45,00 Euros p.p.). You can see the menù composition in our "menù" section or in "Buy". Reservation prefered 081418555 Saint Valentine's Day History According to the Catholic Encyclopedia, the saint whose feast was celebrated on the day now known as St. Valentine's Day was possibly one of three martyred men named Valentinus[3] who lived in the late third century, during the reign of Emperor Claudius II (died 270): A priest in Rome A bishop of Interamna (modern Terni) A martyr in the Roman province of Africa. Various dates are given for their martyrdoms: 269, 270, or 273.[4] The name was a popular one in late antiquity and is derived from valens,(worthy).[5] Several emperors and a pope bore the name,[6] not to mention a powerful gnostic teacher of the second century, Valentinius, for a time drawing a threateningly large following. That the creation of the feast for such dimly conceived figures may have been an attempt to supersede the pagan holiday of Lupercalia that was still being celebrated in fifth-century Rome, on February 15 is apparently a figment of the English eighteenth-century antiquarian Alban Butler, embellished by Francis Douce, as Jack Oruch conclusively demonstrated in 1981.[7] Many of the current legends that characterise Saint Valentine were invented in the fourteenth century in England, notably by Geoffrey Chaucer and his circle, when the feast day of February 14 first became associated with romantic love.

31 dicembre 2009 - 9,00 p.m.

Our New Years eve menu:
Smoked salmon trout with vodka sauce served with artichoke pie and steamed vegetables;
Venus 'Treasure Chest' - Baked seafood 'Timballo' served with scampi;
Sea bream fillet baked with Sicilian king prawns and yellow vesuvian tomato and duchess potatoes.
New years eve Cake - Giffoni walnut & Montella chestnut mousse;
Panettone, Lentils and Traditional lentil and Pork trotter soup according to an antique recipe that dates from the 1600s.
Wine
Asprino d'Aversa V.s.q. - I Borboni
Fiano di Avellino D.o.c.g. - Terre di Dora
Italian prosecco D.o.c. "Suavis" Demi Sec- Bortolomiol
Traditional neapolitan music and songs during the dinner.

Price includes menù wine and a bottle of italian Spumante.
€ 90.00 p.p.

At the end of the dinner we suggest you go enjoy the wonderful firework show that starts at 1,00 a.m. along the seafront in Via Caracciolo, two hundred meters from Umberto.

Some information regarding the Fiano di Avellino D.o.c.g. 2008 Terre di Dora from the Wine spectator magazine:

Score: 91/100
Full and intense, with lots of lemon, pear and mineral character. Complex fruit flavors on a well defined palate, with balanced acidity and a long fruit and mineral finish. Some petrol, like Riesling.
Classy Fiano. Drink now. 1,500 cases imported.
J.C.

Venerdì 11 dicembre 2009 - ore 20,00

Si rinnova anche quest'anno la tradizionale cena di fine anno dell'associazione sportiva "raggi napoletani".
L'ASD RAGGI NAPOLETANI, affiliata alla Federazione Ciclistica Italiana è un gruppo di amici che predilige pedalare in compagnia. Lo scopo è quindi di promuovere l'attività sportiva attraverso le gite di gruppo in bicicletta. Tutti i soci hanno contribuito a scrivere le pagine più belle della storia del nostro gruppo. Oggi possiamo dirci un gruppo di ciclisti compatto con le medesime aspirazioni; quelle di fare sport insieme agli amici immersi nella natura per godere delle emozioni più vere che la bicicletta sa donare. http://www.ragginapoletani.com

R.s.v.p.: Attilio Perrotta +393286028479
Riccardo Balestrieri +393389818213
Umberto + 39081418555

Monday the 9th of november 2009 - ore 8,30 p.m.
Special degustation event promoted by the Bortolomiol's, producer of one of the best Italian Prosecco di Valdobbiadene wines. 2009 will be the 60th anniversary since the Factory has been built and the Family organized lots of event to celebrate it.
Information and news 081/418555 (Lorella Di Porzio)

www.bortolomiol.com

Si è svolta Mercoledì 3 giugno 2009 la votazione da parte della Giuria Tecnica per decretare il vincitore della prima edizione del concorso per illustrazioni "tavole a colori" 2009 riservato a illustratori non professionisti.
La giuria composta da rappresentanti degli Enti promotori e Partner (British Council, Scuola di Comix, Comicon salone del fumetto e Wacom) oltre che da esperti e docenti di comunicazione visiva si è così espressa:

1° Classificato per illustrazione: Valentina Russo con "Eufonia" (Opera in alto a sinistra);
2° Classificato per illustrazione: Fabbrizio Valerio Sannino con "Pomod'oro 18 Kt";
3° Classificato per illustrazione: Stefano Iorio con "Boom di Sapore".

Altri premi sono andati a:
Premio Giuria Popolare (492 Votazioni sul sito umberto.it): Mario Pacca con "We love pasta".
Premio della Critica: Angela Marvino con "Nero di Seppia".
Premio "migliore idea creativa": Davide Doto con "Spaghetti Esplosivi"
Premio "migliore composizione artistica": Alessandro Biagini con "Mediterranean".
Premio "Miglior concept": Michelangelo Di Gisi con "Pizza attack".

Dopo il brindisi finale offerto dall'azienda Bortolomiol con i suoi Prosecchi, si è chiusa la prima edizione del concorso, che ha visto la partecipazione di ben 28 artisti che hanno saputo interpretare in maniera eccellente il cibo mediterraneo.

Per vedere tutte le opere in concorso http://www.umberto.it/concorso.php?page=1

Si svolgerà stasera Venerdì 24 aprile 2009 la cena ufficiale del napoli Comicon 2009.

Saranno ospiti tutti i fumettisti ed illustratori presenti all'edizione in corso e in particolare Tanino Liberatore.
La cena offerta dagli Chef di Umberta sarà ispirata al giallo, tema del Comicon e sarà così composta:

antipasto
sformato di tenue giallo
con patate e parmigiano reggiano

primo
impasto di giallo napoletano
con trofie della cara, ragù di fiorilli e formaggio

secondo
spennellato con oro lucente
con maialino e chicchi di mais

dolce
sfumatura e dolci trasparenze di camomilla
con mele gialle, miele e crema

I Vini, offerti dall'azienda Veneta Bortolomiol (www.bortolomiol .com) saranno:
PROSECCO di VALDOBBIADENE SPUMANTE V.S.Q.
FILANDA ROSE' BRUT Millesimato Riserva
PROSECCO di VALDOBBIADENE "MAIOR" DRY D.O.C.

Febbruary 14th 2009
8,30 p.m.

On the Saint Valentine's Day we are going to offer two different degustation menù according to the Lovers tradition, one ispired by "sea elements" (50,00 Euros p.p.) and the other one by the "earth elements" (45,00 Euros p.p.). You can see the menù composition in our "menù" section or in "Buy".
Reservation prefered 081418555

Saint Valentine's Day History
According to the Catholic Encyclopedia, the saint whose feast was celebrated on the day now known as St. Valentine's Day was possibly one of three martyred men named Valentinus[3] who lived in the late third century, during the reign of Emperor Claudius II (died 270):
A priest in Rome; A bishop of Interamna (modern Terni); A martyr in the Roman province of Africa. Various dates are given for their martyrdoms: 269, 270, or 273.[4] The name was a popular one in late antiquity and is derived from valens,(worthy).[5] Several emperors and a pope bore the name,[6] not to mention a powerful gnostic teacher of the second century, Valentinius, for a time drawing a threateningly large following.
That the creation of the feast for such dimly conceived figures may have been an attempt to supersede the pagan holiday of Lupercalia that was still being celebrated in fifth-century Rome, on February 15 is apparently a figment of the English eighteenth-century antiquarian Alban Butler, embellished by Francis Douce, as Jack Oruch conclusively demonstrated in 1981.[7] Many of the current legends that characterise Saint Valentine were invented in the fourteenth century in England, notably by Geoffrey Chaucer and his circle, when the feast day of February 14 first became associated with romantic love.

31 dicembre 2008 - 9,00 p.m.

Our New Years eve menu:
Cod, Sword fish, shrimp and octopus carpaccio served with raw vegetables & wasabi;
Homemade ravioli stuffed with fresh ricotta & lemon served with lightly sautéed clams, slice of local fish and Vesuvian tomatoes;
Gilthead sea bream fillet baked with white wine and dressed with radicchio cream and sliced artichokes.
New years eve Cake - Local Chestnut and cream mousse;
Typical Italian Panettone, Pandoro and Lentils and large spiced pork sausage soup according to an antique recipe that dates from the 1600s.
Wine
Asprino d'Aversa V.s.q. - I Borboni
Fiano di Avellino D.o.c.g. - Di Meo
Italian Spumante - Franciacorta D.o.c.g. Brut Cuveè S.a. - Contadi Castaldi
Typical neapolitan music and songs during the dinner. Price includes menù wine and a flute of italian Spumante.
€ 90.00 p.p.

At the end of the dinner you should enjoy the wonderful firework show that will start at 1,00 a.m. along the seafront in Via Caracciolo, two hundred meters from our Umberto's