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Barbecue Italian Style
| Article first published as Barbecue Italian Style on Technorati. |
At first, we
were a bit cautious: Would this gorgeous, spring weather last, or was it
just a couple of nice, sunny days before falling back into winter mode?
By now, we are no longer hesitant and are enjoying the bright and
pleasant days. And what comes with the warm season? Barbecue time, of
course!
In Italy, visitors are usually surprised by the vast range of recipes for open air grilling, and during the summer, a lot of restaurants will have this type of cooking on their menu too. Meat of course plays a big part, and it could not be easier and quicker, as pieces of beef, pork or poultry will as a rule not be marinated. Sea salt and black pepper, a small amount of pure olive oil, perhaps a quick rub with a garlic clove or a sprig of rosemary, and they are ready to be thrown onto the open fire.
Sausages are also very popular. They often contain only pork, although sometimes beef will be added. Hot and milder versions are available, depending on the chosen seasoning: Chilli flakes, fennel seeds, salt, black pepper, garlic, red wine vinegar, sugar, onions, parsley, anise seeds or paprika, the number of varieties on offer is seemingly endless! And as Italian sausages are most of the times raw, the barbecue method is a good way of ensuring that they will be cooked through.
Freshly caught fish is another beloved choice, and as a lot of Italian regions have a seacoast, there is no risk of a supply shortage. The secret of fish grilling is quite simple: It must be as fresh as possible, the grill very hot and you must constantly keep an eye on it while it is cooking. A whole fish is a better option than fish filets as it is easier to keep in one piece, and the use of a fish griller is a good idea.
Grilled vegetables as starters (antipasti) or side dishes (contorni) are also a must. Aubergines, zucchini, peppers in all colours, onions, mushrooms and artichoke hearts are a good selection. Once ready they make a colourful display on a big plate and only a drizzle of olive oil, salt, pepper and a garnish of basil leaves or bits of oregano are required before the dish makes its way to the table.
Slices of fresh ciabatta are a simple but tasty addition. They can also be dipped into a high quality olive oil, sometimes with a little bit of salt and pepper added. This type of bread can also be used to make bruschetta, which will be topped with a mixture chopped fresh tomatoes, basil and garlic. Grilled focaccia, a flat, round bread, is delicious too.
Now all that is needed is for this fantastic weather to last!
In Italy, visitors are usually surprised by the vast range of recipes for open air grilling, and during the summer, a lot of restaurants will have this type of cooking on their menu too. Meat of course plays a big part, and it could not be easier and quicker, as pieces of beef, pork or poultry will as a rule not be marinated. Sea salt and black pepper, a small amount of pure olive oil, perhaps a quick rub with a garlic clove or a sprig of rosemary, and they are ready to be thrown onto the open fire.
Sausages are also very popular. They often contain only pork, although sometimes beef will be added. Hot and milder versions are available, depending on the chosen seasoning: Chilli flakes, fennel seeds, salt, black pepper, garlic, red wine vinegar, sugar, onions, parsley, anise seeds or paprika, the number of varieties on offer is seemingly endless! And as Italian sausages are most of the times raw, the barbecue method is a good way of ensuring that they will be cooked through.
Freshly caught fish is another beloved choice, and as a lot of Italian regions have a seacoast, there is no risk of a supply shortage. The secret of fish grilling is quite simple: It must be as fresh as possible, the grill very hot and you must constantly keep an eye on it while it is cooking. A whole fish is a better option than fish filets as it is easier to keep in one piece, and the use of a fish griller is a good idea.
Grilled vegetables as starters (antipasti) or side dishes (contorni) are also a must. Aubergines, zucchini, peppers in all colours, onions, mushrooms and artichoke hearts are a good selection. Once ready they make a colourful display on a big plate and only a drizzle of olive oil, salt, pepper and a garnish of basil leaves or bits of oregano are required before the dish makes its way to the table.
Slices of fresh ciabatta are a simple but tasty addition. They can also be dipped into a high quality olive oil, sometimes with a little bit of salt and pepper added. This type of bread can also be used to make bruschetta, which will be topped with a mixture chopped fresh tomatoes, basil and garlic. Grilled focaccia, a flat, round bread, is delicious too.
Now all that is needed is for this fantastic weather to last!
How To Celebrate Easter In Italy
| Article first published as How to Celebrate Easter in Italy on Technorati. |
The first signs of spring are starting to emerge, pushing
away the winter greyness and bleakness. Soon there will be an explosion
of colours, flowers in the fields and in gardens, the nakedness of the
trees will be a distant memory and the sun will provide warmth as well
as a more vibrant light.
In a few weeks, it will be time also for the Easter celebrations to take place. In Italy, this period is almost as important as Christmas. After a forty days period of prayers and abstinence known as Lent, everybody is looking forward to the long weekend culminating in the Easter feast.
Religious traditions are very much alive. In Florence, the "Scoppio del Carro" (explosion of the cart) still happens on Easter Sunday. A massive adorned wagon makes its way slowly around the city, its course ending in front of the Basilica di Santa Maria del Fiore. After the mass, a rocket resembling a dove is hurled at the cart by the Archbishop, starting the fireworks hidden under the decorations. This three hundred year old custom has pagan roots, and was meant to secure a bountiful harvest. It is still considered to be bringing luck to Florence. Well-known Good Friday processions take place for example in Chieti (Abruzzo), where the procession is thought to be the oldest one in the country, or in Enna (Sicily), with over two thousands people parading through the city in costumes. As for the most impressive and sought after mass, it is of course the one celebrated by the Pope in Rome. Tens of thousands of people congregate in Saint Peter's Square every year.
Easter dishes differ from region to region, but have a common base. Eggs will definitely be part of the meal as they epitomise fertility, renewal and life, and it seems that every part of Italy possesses its own recipe of the Easter pie! Lamb being the symbol of birth and the Shepherd, its roasted meat finds its place on the table too.
As far as "dolce" (sweets and desserts) are concerned, chocolate rabbits are rarely seen in Italy, but gorgeous chocolate eggs are. You can easily find handmade ones and will marvel at how beautifully decorated they are. No wonder they are so popular and commonly given as gifts. Panettone, a cake-like bread flavoured with raisins and candied fruit, is usually eaten at Christmas, but can be enjoyed at Easter too, in Tuscany for example. However, at this time of the year it is usually replaced by its lovely dove-shaped version, the "Colomba Pasquale". Its dough is very similar but without raisins, and pearl sugar and almonds are added on top.
Easter Monday, or "Pasquetta" (Little Easter), is also a favourite. It is a more quiet day spent with family and friends too, usually eating leftovers in a relaxed atmosphere, in the form of a picnic weather permitting!
In a few weeks, it will be time also for the Easter celebrations to take place. In Italy, this period is almost as important as Christmas. After a forty days period of prayers and abstinence known as Lent, everybody is looking forward to the long weekend culminating in the Easter feast.
Religious traditions are very much alive. In Florence, the "Scoppio del Carro" (explosion of the cart) still happens on Easter Sunday. A massive adorned wagon makes its way slowly around the city, its course ending in front of the Basilica di Santa Maria del Fiore. After the mass, a rocket resembling a dove is hurled at the cart by the Archbishop, starting the fireworks hidden under the decorations. This three hundred year old custom has pagan roots, and was meant to secure a bountiful harvest. It is still considered to be bringing luck to Florence. Well-known Good Friday processions take place for example in Chieti (Abruzzo), where the procession is thought to be the oldest one in the country, or in Enna (Sicily), with over two thousands people parading through the city in costumes. As for the most impressive and sought after mass, it is of course the one celebrated by the Pope in Rome. Tens of thousands of people congregate in Saint Peter's Square every year.
Easter dishes differ from region to region, but have a common base. Eggs will definitely be part of the meal as they epitomise fertility, renewal and life, and it seems that every part of Italy possesses its own recipe of the Easter pie! Lamb being the symbol of birth and the Shepherd, its roasted meat finds its place on the table too.
As far as "dolce" (sweets and desserts) are concerned, chocolate rabbits are rarely seen in Italy, but gorgeous chocolate eggs are. You can easily find handmade ones and will marvel at how beautifully decorated they are. No wonder they are so popular and commonly given as gifts. Panettone, a cake-like bread flavoured with raisins and candied fruit, is usually eaten at Christmas, but can be enjoyed at Easter too, in Tuscany for example. However, at this time of the year it is usually replaced by its lovely dove-shaped version, the "Colomba Pasquale". Its dough is very similar but without raisins, and pearl sugar and almonds are added on top.
Easter Monday, or "Pasquetta" (Little Easter), is also a favourite. It is a more quiet day spent with family and friends too, usually eating leftovers in a relaxed atmosphere, in the form of a picnic weather permitting!
The Trabucchi - A Fishing Experience
| Article first published as The Trabucchi - A Fishing Experience on Technorati. |
Imagine that you are on holiday in Italy. It is a gorgeous summer day, the sun is shining brightly in a perfect, cloudless sky. You have rented a convertible, the roof is of course open, and you are driving along let's say the Gargano, a magnificent coastal area in northern Puglia. Suddenly, a funny wooden structure attracts your attention. You decide to stop the car and investigate.
It turns out to be a rather basic pier, built with wooden planks and poles, and held together with ropes and galvanised wire. The uneven footbridge takes you to a platform, where a lonely shack stands. All around the hut, masts reach out over the sea. A more thorough inspection reveals a quite complex structure, orchestrated by an impressive number of wires and pulleys. The nets folded on the timber faded by the sun and the rain solve the mystery: this is a fishing device.
Turning around, you notice a small building very close to the fishing
pier. It does not look like a house, rather like a very simple
restaurant. As you want to find out more about your discovery, you
decide to go in and enquire. The owner and his wife are very welcoming.
You order some rosé wine and as the restaurant
is empty except for you, the couple joins you at the table. They speak
some English and are happy to answer your questions. First of all, you
learn the name of this peculiar machine: a trabucco.
It is said that this fishing technique was invented by the Phoenicians.
Back in the 18th century, it was a popular way of catching the fish as
it was not dependent on unpredictable weather. It was built out of pine,
a hard wood also resistant to salt. It took several men to operate a
trabucco as some had the duty to watch when the fish banks were
approaching and others to manoeuvre the structure. Nowadays, the
function of the trabucchi is no longer economic, but cultural, and a
popular tourist attraction. Not too many of them have their own eating
facility and most catches are destined to local, typical restaurants
just like the ones you have already enjoyed during your stay.
A trip to Italy with Jamie
| Article first published as A Trip To Italy With Jamie on Technorati. |
Is it still
necessary to present Jamie Oliver? The talented chef, who started his
career at Neal’s Yard and The River Café before setting up on his own,
has become a star. Restaurants, TV shows, a foundation, campaigns to
promote healthy eating, kitchen accessories and food range, the list is
endless. Of course, there are the cookbooks. Almost twenty of them.
One of my favourites is “Jamie’s Italy”. It starts with the book cover. Jamie may be English, but it looks like his heart belongs to Italy. The chef is obviously very relaxed, sitting outside on a red stool against a wall whose paint has seen better days, his foot propped up against an old Fiat Cinquecento. He is eating spaghetti coated in a tomato sauce, and the expression on his face says it all. It gives you the urge to open the book and start cooking straight away.
To gather the recipes, Jamie embarked on a tour of the country in a VW bus with a kitchen built in a trailer, allowing him to easily cook wherever he stopped. Tuscany, the Marches, Sicily, etc, Jamie clearly had a genuine and deep connection to the people he met during his peregrinations, as the photos attest. A lot of smiles and hand gestures going on, and touching moments such as Jamie observing an old man repairing his fishnet, pouring a glass of wine for a shepherd or making pasta with four generations of women. When I browse through this publication and take the time to look at the pictures, it makes me want to visit the night markets of Palermo to taste these chickpea fritters or to enter a pasta competition in Le Marche!
The book delivers more than 120 of classic and new recipes, classified under:
Antipasti (Starters)
Street Food and Pizze
First Dishes (featuring soups, pasta and risotto)
Salads
Second Dishes (featuring fish and meat)
Side Dishes
Desserts
“Jamie’s Italy” focuses on authentic, mouthwatering food, best eaten with family and friends. Italians “Mamas” revealed their pasta making secrets to Jamie and owners of “agroturismo” inns welcomed him into their way of life. The warmth of the exchanges Jamie had with locals also transpires in the writing and the way the recipes are introduced. Yes, this love of food and sharing makes its way into your home too. I have yet to try all the recipes, but the ones my family and I already prepared received high praise, from us as well as from our guests. Needless to say, only empty plates and dishes were returned to the kitchen.
One of my favourites is “Jamie’s Italy”. It starts with the book cover. Jamie may be English, but it looks like his heart belongs to Italy. The chef is obviously very relaxed, sitting outside on a red stool against a wall whose paint has seen better days, his foot propped up against an old Fiat Cinquecento. He is eating spaghetti coated in a tomato sauce, and the expression on his face says it all. It gives you the urge to open the book and start cooking straight away.
To gather the recipes, Jamie embarked on a tour of the country in a VW bus with a kitchen built in a trailer, allowing him to easily cook wherever he stopped. Tuscany, the Marches, Sicily, etc, Jamie clearly had a genuine and deep connection to the people he met during his peregrinations, as the photos attest. A lot of smiles and hand gestures going on, and touching moments such as Jamie observing an old man repairing his fishnet, pouring a glass of wine for a shepherd or making pasta with four generations of women. When I browse through this publication and take the time to look at the pictures, it makes me want to visit the night markets of Palermo to taste these chickpea fritters or to enter a pasta competition in Le Marche!
The book delivers more than 120 of classic and new recipes, classified under:
Antipasti (Starters)
Street Food and Pizze
First Dishes (featuring soups, pasta and risotto)
Salads
Second Dishes (featuring fish and meat)
Side Dishes
Desserts
“Jamie’s Italy” focuses on authentic, mouthwatering food, best eaten with family and friends. Italians “Mamas” revealed their pasta making secrets to Jamie and owners of “agroturismo” inns welcomed him into their way of life. The warmth of the exchanges Jamie had with locals also transpires in the writing and the way the recipes are introduced. Yes, this love of food and sharing makes its way into your home too. I have yet to try all the recipes, but the ones my family and I already prepared received high praise, from us as well as from our guests. Needless to say, only empty plates and dishes were returned to the kitchen.
The Fortified City Of Lucca
One of the most lovely cities of Tuscany, Lucca is located under the
impressive Apennines mountains, with Florence and Pisa close by. The
main feature of Lucca, which makes it so special and charming, is that
it is hidden behind an amazing wall system. Built in thousands of red
bricks produced for this purpose only, these walls were meant to protect
the city during the Renaissance era. Four kilometres long, they are
still intact today and have gained the love of inhabitants and tourists
alike.
You should be aware of the fact that car traffic is prohibited in Lucca in practically all streets except for residents. Why not then enter the city through the Porta Santa Maria, the northern gate, which will take you to a typical piazza with charming cafés and… bike shops! You can then rent a bicycle to move around the city at a faster but still leisurely pace. You can access the top of the walls by steps or ramps in several spots, and you will discover that the old road has been turned into both a bike lane and a promenade. An ideal way of discovering the views over the ancient city rooftops, amphitheatre, towers and many churches, or the hills covered in olive trees and vineyards in the background. You may also want to stop and sit on one of the many benches available to immerse yourself even more in the beautiful scenery in front of you. You also have the possibility to enter or leave the old town by following the damp passages underneath the walls.
After shopping on the Via Fillungo, a visit to the Caffè Di Simo, the oldest café in Lucca might appeal to music lovers. It is said that Puccini not only was a regular visitor but that he also composed parts of his famous operas there while sipping expressos. Caffetteria San Colombano, an airy place with glass walls situated close to the train station, is also recommended. The Piazza Napoleone hosts the Summer Festival every July, a popular musical event. You will also be in prime position to look at the Palazzo Ducale and the Theatro del Giglio. The first building now hosts city offices, and the latter is still in operation today.
As you make your way around Lucca, it will be difficult not to be drawn to the magnificent villas and their courtyards. Palazzo Pfanner, which belonged to a family of silk merchants, and its gorgeous gardens are well worth a visit. Last but not least, the Torre Guinigi, adorned by oaks growing at its top, is a must see. You will most likely not be able to the see the trees from the streets below, but climbing the tower will offer you another great vantage point to admire Lucca.
You should be aware of the fact that car traffic is prohibited in Lucca in practically all streets except for residents. Why not then enter the city through the Porta Santa Maria, the northern gate, which will take you to a typical piazza with charming cafés and… bike shops! You can then rent a bicycle to move around the city at a faster but still leisurely pace. You can access the top of the walls by steps or ramps in several spots, and you will discover that the old road has been turned into both a bike lane and a promenade. An ideal way of discovering the views over the ancient city rooftops, amphitheatre, towers and many churches, or the hills covered in olive trees and vineyards in the background. You may also want to stop and sit on one of the many benches available to immerse yourself even more in the beautiful scenery in front of you. You also have the possibility to enter or leave the old town by following the damp passages underneath the walls.
After shopping on the Via Fillungo, a visit to the Caffè Di Simo, the oldest café in Lucca might appeal to music lovers. It is said that Puccini not only was a regular visitor but that he also composed parts of his famous operas there while sipping expressos. Caffetteria San Colombano, an airy place with glass walls situated close to the train station, is also recommended. The Piazza Napoleone hosts the Summer Festival every July, a popular musical event. You will also be in prime position to look at the Palazzo Ducale and the Theatro del Giglio. The first building now hosts city offices, and the latter is still in operation today.
As you make your way around Lucca, it will be difficult not to be drawn to the magnificent villas and their courtyards. Palazzo Pfanner, which belonged to a family of silk merchants, and its gorgeous gardens are well worth a visit. Last but not least, the Torre Guinigi, adorned by oaks growing at its top, is a must see. You will most likely not be able to the see the trees from the streets below, but climbing the tower will offer you another great vantage point to admire Lucca.
Paradise on Earth - The Amalfi Coast
Chances are that even if you have never actually visited some of the
gorgeous places populating the Italian Amalfi Coast, you are aware of
what they look like. Why? Because they are regularly featured in
magazines and used as shooting locations in movies. "The talented Mr.
Ripley", "Under the Tuscan Sun", "Only you" or the older "Beat the
Devil" are a few examples.
The Amalfi Coast is located in the southern part of the Italian "boot" just around the corner from Naples. It is about 70 m long and ends at Positano, a stunning cliff-hanging town with breathtaking views over the sea and natural caves to discover. Its mix of white and colourful buildings as well as the luxuriant gardens sporting green Mediterranean plants, lemon trees and beautiful flowers make it an enchanting place to visit.
Amalfi is the biggest city. This does not mean that you will find it intimidating. On the contrary, its numerous alleys and steps give Amalfi a romantic and intimate feel. 57 steps will take you to Saint Andrew, the impressive cathedral overlooking the main Piazza. The town is also a good base for a visit to Capri.
Sorrento is located on its own peninsula with a panoramic view on Naples and Mount Vesuvius. Its lovely harbour is ideal for an evening stroll enjoying one of the many ice-cream flavours available. The petrified city remains of Pompeii are also close by, as well as the site of Herculaneum.
Ravello is another village on the "to visit" list. Situated at a great height above Amalfi, most of the visitors come during the day, so if you are after tranquillity at night, this might just be the place for you. Villa Rufolo and its amazing gardens, which so impressed Wagner, are well worth some of your time. A music festival is also organized there, starting early in April.
Travelling along the Amalfi Coast is relatively easy as means of transportations are plentiful. Visiting by car is of course one of them, and you will no doubt enjoy the stunning scenery as you drive along the coastal road. If you arrive by plane, you will most likely land in Naples. If you do not fancy renting a car, then trains, ferries and buses will be on offer to take you to your chosen destinations.
As it is understandably very popular during the summer season, you may prefer to visit it in spring or autumn, or even in winter when the temperatures remain pleasant. You will then avoid the crowds and inflated prices, and enjoy a more peaceful atmosphere. Whatever season you choose, you can be sure that you will not be disappointed.
The Amalfi Coast is located in the southern part of the Italian "boot" just around the corner from Naples. It is about 70 m long and ends at Positano, a stunning cliff-hanging town with breathtaking views over the sea and natural caves to discover. Its mix of white and colourful buildings as well as the luxuriant gardens sporting green Mediterranean plants, lemon trees and beautiful flowers make it an enchanting place to visit.
Amalfi is the biggest city. This does not mean that you will find it intimidating. On the contrary, its numerous alleys and steps give Amalfi a romantic and intimate feel. 57 steps will take you to Saint Andrew, the impressive cathedral overlooking the main Piazza. The town is also a good base for a visit to Capri.
Sorrento is located on its own peninsula with a panoramic view on Naples and Mount Vesuvius. Its lovely harbour is ideal for an evening stroll enjoying one of the many ice-cream flavours available. The petrified city remains of Pompeii are also close by, as well as the site of Herculaneum.
Ravello is another village on the "to visit" list. Situated at a great height above Amalfi, most of the visitors come during the day, so if you are after tranquillity at night, this might just be the place for you. Villa Rufolo and its amazing gardens, which so impressed Wagner, are well worth some of your time. A music festival is also organized there, starting early in April.
Travelling along the Amalfi Coast is relatively easy as means of transportations are plentiful. Visiting by car is of course one of them, and you will no doubt enjoy the stunning scenery as you drive along the coastal road. If you arrive by plane, you will most likely land in Naples. If you do not fancy renting a car, then trains, ferries and buses will be on offer to take you to your chosen destinations.
As it is understandably very popular during the summer season, you may prefer to visit it in spring or autumn, or even in winter when the temperatures remain pleasant. You will then avoid the crowds and inflated prices, and enjoy a more peaceful atmosphere. Whatever season you choose, you can be sure that you will not be disappointed.
Bistecca alla Fiorentina
Tuscany is
famous for its many wonderful aspects. Stunning landscapes of rolling
hills, cypress trees, fields of poppies and sunflowers and glorious
sunsets. Old barns and farms converted to magnificent properties while
retaining their original features. Glimpses of life in the Middle Ages
and even the Romanesque and Etruscan eras through its impressive and
well-preserved cities. Nature in most of its forms with a gorgeous
coastline and sandy beaches, majestic mountains, parks and reserves. Art
everywhere and well-being for the body and the mind through luxurious
spas.
Then of course there is the Tuscan cuisine and one of the trademark dishes of this fantastic area in Italy is the simple but delight for the senses "bistecca alla fiorentina" (beefsteak Florentine style). It is so famous that it even has its own Facebook page. What is so special about it? Well, first this is a T-bone or porterhouse steak that obligatorily comes from either the Chianina or Maremmana breeds of cattle if you want to stay true to the tradition.
The Chianina breed is the most common one. It was in earlier times raised as draught cattle but is now principally used for meat. It is the largest and a very old cattle breed, having been raised in the regions of Tuscany, Umbria and Lazio for over 2'000 years. The Maremmana breed gets its name from the region where it is reared in western central Italy, and has an unusual skeletal build that gives the animal its distinctive appearance.
The preparation of this huge and thickly cut piece of meat – usually meant to feed two people – is very simple, but for the desired result it is crucial that one uses the best ingredients and pays attention to all the details. You will be able to find slightly different versions calling an extra ingredient or two such as a hint of honey or a drizzle of first class olive oil. However, for the base recipe you will need only sea salt, crushed black pepper corns and garlic. The salt and pepper are sprinkled on both sides prior to cooking, but for the garlic, it depends on the chosen way. You may rub it before the steak is seared or added afterwards on the side that has just been cooked. The same goes for that drizzle of olive oil.
The seasoned steak should be put on a wood- or charcoal-fired grill for the best outcome, but should you not have one available searing in a hot frying pan can also be done. The meat has to remain quite rare, and you will be surprised at the mind-blowing burst of flavours once you start enjoying it. As a side dish, Tuscan beans or a crispy green salad are best, and a nice glass of red wine will be the finishing touch.
Lentils, Sausages & Red Underwear - Italian New Year Traditions
| Article first published as Lentils, Sausages & Red Underwear - Italian New Year Traditions on Technorati. |
Christmas has come and gone already. The last remains of the panettone and croccante have been eaten on Boxing Day, and these few days between the celebrations of the birth of Jesus and the arrival of the New Year are a bit subdued. People lucky enough to be on holiday sleep in and go for walks, or take advantage of the sales in their favorite shops. The ones who had to go into work find that not much is going on. It is as if time is standing still.
On December 31st, this all changes. The preparations for New Year's Eve start and there is a feeling of excitement in the air again. Leaving the current year behind and looking forward to the new one always bring a fresh burst of optimism and happiness. If you are celebrating at home with family and friends, you will most probably be cooking “cotechino e lenticchie”. This is a traditional dish featuring fresh pork sausages and lentils. Both ingredients are important: eating pork and lentils means that the coming year will be a prosperous one for you. As you prepare this recipe for the big night, its fragrant aroma filling your kitchen, and when later on you enjoy the delicious taste of it, you cannot help but believe that this belief is indeed true. The best way to buy cotechino is raw, as opposed to pre-cooked, as it will give even more flavour to the casserole. As for the lentils, the best one are said to come form Castelluccio di Norcia, a lovely village located in stunning Umbria. This dish is so popular that should you decide to go out you will find it on the menu in many restaurants, either in its usual form or revamped for the occasion.
Another interesting tradition is to wear read underwear for good luck.
But beware: not any old or simply already worn red underwear will do.
No, it has to be new, and to have been given as a gift to you. One may
wonder how much of the shops turnover sales of red underwear account for
at the end of the year! In some regions, people will also eat
pomegranate, another symbol of prosperity and abundance, or chuck old
objects out of the window (the latter mostly in the south). As for the
following traditions, they are shared with many other countries: to kiss
under the mistletoe, fireworks at midnight and to welcome the New Year
with a glass sparkling wine. The most popular choices are a bottle
coming from the Franciacorta wine region (Lombardy), Prosecco (Veneto)
or simply the local "spumante" or "frizzante".
Trulli - The Typical Stone Houses of Apulia
| Article first published as Trulli - The Typical Stone Houses of Apulia on Technorati. |
As you arrive
in the Itria Valley, a part of the Apulia region in Italy, it is
impossible to miss the Trulli, the typical stone houses specific to this
area.
Their cone-shaped roofs are covered with layered flat stones, their spire soaring against the mostly blue skies. The walls are normally whitewashed, but can also show the dry stones used to create these unusual houses. The buildings can often been found in groups of two to five or more. And finally, you cannot help but notice the various, mostly Christian, symbols sometimes painted on the roofs: for example, a heart pierced with an arrow has nothing to do with love, but is the representation of Our Lady of Sorrow, or a dove calls to mind the Holy Spirit.
The architecture of these homes is pretty basic. The material used is limestone, which can be found in plentiful quantity in that region. The stones are set to create two rows in a circular shape, to which the conical roof is then added. This structure does not allow for multiple floors, and means that the house will remain comfortably cool in the summer and will be relatively easy to heat during the cold season. Corbelled blocks on the inside, topped with a finishing stone, and slats on the outside render the roof watertight.
Various conjectures have been uttered over the years as explanations for such a simple way to build a house. The fact that the construction could be dismantled quickly and without hard work, therefore stopping inspectors from spotting it and asking for high property tax to be paid, is the most probable.
There are several towns or villages famous for Trulli houses, which are protected under the UNESCO World Heritage law. You should be aware of that fact if it is in your plans to buy and renovate such a house, as you will have to comply with many regulations.
And should you want to avoid the main, bustling tourist places such as Alberobello, you can still find plenty of hidden gems. Beautifully restored houses are available and will offer you a truly relaxing, magical holiday. They offer all the modern commodities while retaining original characteristics. You can therefore enjoy cooking meals in a state of the art kitchen while going to sleep in a cosy, stone alcove. Open fires are the norm, and often an outside swimming pool has been added, perfect for either a summer or a winter stay. You will have the feeling of having been forgotten by the entire world, but gorgeous beaches and restaurants offering superb food and wines will never be far away.
Pretty heavenly region and accommodation, is it not?
Their cone-shaped roofs are covered with layered flat stones, their spire soaring against the mostly blue skies. The walls are normally whitewashed, but can also show the dry stones used to create these unusual houses. The buildings can often been found in groups of two to five or more. And finally, you cannot help but notice the various, mostly Christian, symbols sometimes painted on the roofs: for example, a heart pierced with an arrow has nothing to do with love, but is the representation of Our Lady of Sorrow, or a dove calls to mind the Holy Spirit.
The architecture of these homes is pretty basic. The material used is limestone, which can be found in plentiful quantity in that region. The stones are set to create two rows in a circular shape, to which the conical roof is then added. This structure does not allow for multiple floors, and means that the house will remain comfortably cool in the summer and will be relatively easy to heat during the cold season. Corbelled blocks on the inside, topped with a finishing stone, and slats on the outside render the roof watertight.
Various conjectures have been uttered over the years as explanations for such a simple way to build a house. The fact that the construction could be dismantled quickly and without hard work, therefore stopping inspectors from spotting it and asking for high property tax to be paid, is the most probable.
There are several towns or villages famous for Trulli houses, which are protected under the UNESCO World Heritage law. You should be aware of that fact if it is in your plans to buy and renovate such a house, as you will have to comply with many regulations.
And should you want to avoid the main, bustling tourist places such as Alberobello, you can still find plenty of hidden gems. Beautifully restored houses are available and will offer you a truly relaxing, magical holiday. They offer all the modern commodities while retaining original characteristics. You can therefore enjoy cooking meals in a state of the art kitchen while going to sleep in a cosy, stone alcove. Open fires are the norm, and often an outside swimming pool has been added, perfect for either a summer or a winter stay. You will have the feeling of having been forgotten by the entire world, but gorgeous beaches and restaurants offering superb food and wines will never be far away.
Pretty heavenly region and accommodation, is it not?
A Traditional Italian Family Christmas
| Article first published as A Traditional Italian Family Christmas on Technorati. |
When I was a
child, Christmas was without a doubt the biggest event of the year. Even
though I come from Switzerland and spent a good part of my life in this
country, the influence of my Italian Grandmother, a Piedmont native,
won over. Our Christmas celebrations, year after year, had a definite
Italian shine to them.
First of all, there was none of this splitting the family at Christmas or gathering in different houses. The whole family met in my Grandmother's home for three days in a row. Extra tables and chairs were brought from our neighbouring houses, allowing everybody to sit and eat comfortably. The white table clothes and napkins came out of their cupboard, and the three long tables were prettily decorated. Numerous presents were carefully piled under the colourful Christmas tree so that the crib would not be disturbed. Us children had real trouble going to sleep the night before when our favourite day was so close.
On Christmas Eve, Christmas Day and Boxing Day, serious action happened in the kitchen under my Grandma's orders. New recipes were tried every year on Christmas Eve, and I cannot recall one time when we thought one of the dishes was only average. The food was always delicious. We would start the festivities by some of the adults going to the early Christmas mass with the children, then come home and unwrap the presents while enjoying the aperitif. There was many a scream of delight as we discovered one of the toys we had so wished for. Once the excitement had died down a bit, it was time to eat and enjoy the warm family atmosphere. After the feast, the adults who had stayed home earlier would then go to the midnight mass, while the children collapsed into bed, exhausted.
Christmas Day saw the slow roasting of a massive turkey. The bird would be stuffed with a filling featuring chestnuts and the aroma made you feel hungry well before it was time for lunch. Sometimes black truffles would also be used, and I have this distinct image of incredibly thin mushroom slices being inserted in cuts in the turkey. Once out of the oven, the delicate truffle taste had perfumed the meat exquisitely.
Of course there was always far too much food prepared over these two days, which is why it became the tradition to all meet again on Boxing Day. Leftovers would then be eaten in a convivial manner. When there was not that much turkey left, the meat would be used to make a Bolognese sauce and homemade gnocchi then featured on the menu.
It has been a while since these childhood Christmases, but still today I cannot eat gnocchi without thinking about the lovely times we had.
Festa Del Ceppo – The Italian Yule Log Tradition
| Article first published as Festa Del Ceppo - The Italian Yule Log Tradition on Technorati. |
It is now less
than a month to Christmas and you can feel excitement in the air.
Children are counting the days until they can open the first door of
their Advent calendar, which will make it easier for them to realise how
close this important day is. You cannot turn the radio on without
hearing a familiar tune and Christmas markets are now open, offering
mulled wine, warming food and gift ideas. Streets come alive at night
with thousands of fairy lights and decorations are glittering in the
shop windows.
In Italy, particularly in Tuscany and Piemont, it will soon be time for the "festa del ceppo", the "Festival of the Log". The Italians have two different ways of interpreting this yule log tradition. In the first instance, the Ceppo is a wooden structure mounted in the shape of a pyramide. Its size varies, but it is commonly decorated with shiny paper or frills and greenery. Its shelves contain nuts, fruit and little presents. At the base of the Ceppo, the family will place the crib, and a star can most of the time be found at the top. It is also common to add candles on the sides and light them, which explains why the Ceppo is sometimes called the "Tree of Light".
The other tradition is more elaborate and has both pagan and Christian origins. In the Christian version, the log symbolizes the place where Mary warmed her newborn baby Jesus. On the Pagan side, it represents the circle of life with the sun being reborn on the winter solstice and purification through fire.
It goes like this. On Christmas Eve, an enormous log is positioned in the fireplace and set alight. Family and friends gather around the fire to rejoice. In some regions, children come and hit the log with sticks, creating sparks. They sing the "Ave Maria del Ceppo" and receive sweets and gifts. They may be blindfolded and find the presents after removing the makeshift masks.
Another tradition is to give offerings. Coins nestled in close proximity to the chimney or some wine sprinkled on the fire. The "Ave Maria del Ceppo" can also be sung then. The log is supposed to burn without interruption until New Year, as this is going to bring good luck to the household. Once the wood has turned into ashes, these will often be used to protect the house from possible weather damages or scattered in fields in the hope it will help bring in bountiful crops.
In an addition to the reference to grain harvesting, it is also recognized that bread and cakes are symbols of physical and spiritual nourishment. It is therefore appropriate on such a day to eat the traditional panettone and pandoro.
In Italy, particularly in Tuscany and Piemont, it will soon be time for the "festa del ceppo", the "Festival of the Log". The Italians have two different ways of interpreting this yule log tradition. In the first instance, the Ceppo is a wooden structure mounted in the shape of a pyramide. Its size varies, but it is commonly decorated with shiny paper or frills and greenery. Its shelves contain nuts, fruit and little presents. At the base of the Ceppo, the family will place the crib, and a star can most of the time be found at the top. It is also common to add candles on the sides and light them, which explains why the Ceppo is sometimes called the "Tree of Light".
The other tradition is more elaborate and has both pagan and Christian origins. In the Christian version, the log symbolizes the place where Mary warmed her newborn baby Jesus. On the Pagan side, it represents the circle of life with the sun being reborn on the winter solstice and purification through fire.
It goes like this. On Christmas Eve, an enormous log is positioned in the fireplace and set alight. Family and friends gather around the fire to rejoice. In some regions, children come and hit the log with sticks, creating sparks. They sing the "Ave Maria del Ceppo" and receive sweets and gifts. They may be blindfolded and find the presents after removing the makeshift masks.
Another tradition is to give offerings. Coins nestled in close proximity to the chimney or some wine sprinkled on the fire. The "Ave Maria del Ceppo" can also be sung then. The log is supposed to burn without interruption until New Year, as this is going to bring good luck to the household. Once the wood has turned into ashes, these will often be used to protect the house from possible weather damages or scattered in fields in the hope it will help bring in bountiful crops.
In an addition to the reference to grain harvesting, it is also recognized that bread and cakes are symbols of physical and spiritual nourishment. It is therefore appropriate on such a day to eat the traditional panettone and pandoro.
Eating with the Stars
| Article first published as Eating With The Stars on Technorati. |
Nowadays, a
conversation about food generally means sharing the latest diet miracle
trick or focusing on what is deemed healthy and what is not. This is of
course important in a world where obesity and its related health
problems are dramatically rising. However, there is a certain sadness to
realise that often the notion of pleasure associated with eating has
disappeared. There is one country that remains faithful to its culinary
culture tough, and that is Italy. This explains why food plays such a
big part in movies set in this country or featuring Italian characters.
Going back to the fifties and sixties, a prime example is "La Dolce Vita," directed by Federico Fellini and starring Anita Eckberg and Marcello Mastroianni. You can literally smell the aroma of the pasta dishes served in the Roman trattorie and it is a struggle not to get ravenously hungry. You would love to try these recipes yourself? You can still find them on the Internet today.
A bit closer to us, can you recall the famous quotes from Enzo, played by Jean Reno, one of the main characters in "The Big Blue", released in 1988 and a fantastic box-office success for director Luc Besson? Enzo is adamant that "pasta has to be eaten al dente" or is genuinely scared about his mother's wrath: "She will kill me if she catches me eating pasta in a restaurant!".
And how about the ragù sauce, prepared and served to her family on Sunday nights by Sophia Loren in the 1990 film "Sabato, domenica e lunedi"? The famous actress is actually a skilled cook in real life and has published a few recipe books. And one of the sayings attributed to her tells us: "Everything you see I owe to spaghetti".
"The Big Night" is a 1996 movie with Tony Shalhoub and Stanley Tucci. It recounts the story of two Italian immigrant brothers in the fifties struggling to keep their New Jersey restaurant afloat. The older one is the masterful cook who cannot bring himself to offer the mediocre meals that make a neighbouring place so successful. The younger one is the restaurant manager desperately trying to save their business. Without giving too much of the plot away, the key moment is the preparation of a mouth-watering feast, the central piece being a form of timballo, an elaborate baked pasta dish.
Last but not least, "Eat Pray Love" is recent enough for the story and pivotal scenes to still be clearly present in our minds. Julia Roberts, playing author Elizabeth Gilbert, spends time in Italy, India and Bali. How not to love the scene where she is so enjoying her pizza in Napoli that her line is: "I am in love. I am having a relationship with my pizza."
That bit of movie dialogue sums it all up, does it not?
Italian Body Language
| Article first published as Italian Body Language on Technorati. |
Every European nation has been attributed its own clichés: The
French complain a lot but are romantic, the Germans have no sense of
humor but work very hard, The Spanish are loud but welcoming, etc. You
will agree I think that an entire nation cannot be cataloged into such
narrow boxes. I happen to live in Germany and most people I have
encountered do have a sense of humor. They are also in the vast majority
very helpful, warm and welcoming towards my family and myself.
One cliché I do find to be true, though, is how important body language is to Italians. Perhaps I especially notice it as it has been pointed out to me that I am prone to "speaking with my hands". No doubt this is the Italian blood in me coming to the surface!
During a visit to the lesser known perhaps but absolutely gorgeous region of the Marches, we encountered many local people and enjoyed watching them interacting. Our house was close to the lovely walled city of Urbino, to which we cycled on a magnificent sunny day. Comfortably sitting down at a café terrace and having ordered much needed refreshments, I began to discreetly look at our neighbors. Now my Italian is rather basic, and I did not try, nor did I want, to pry. I just observed people instead.
Two women in their mid-thirties, I would say, we engrossed in a passionate and obviously very amusing discussion. They both kept throwing their heads back, laughing heartily, hands alternatively flying to their mouths and to their hearts. Their eyes were twinkling, and they were having trouble keeping the loudness of their voices under control. Behind them I spotted a woman with two young boys. The look of love in her eyes, her head half tilted, the way she kept patting their heads and pinching their round cheeks, all this told me that she was their mother. She had a game of blowing them kisses, pulling a funny face at the same time, which kept the little ones highly entertained. On the other side, a middle age couple look as though they were going through a stormy patch in their relationship. Hands were pointing accusingly at each other, and it seemed that reproaches were being uttered through clenched teeth. After a while, they both sat back and fell silent, looking away from each other, arms firmly crossed on their chests. Finally, I rested my gaze on a group of teenagers, the girls pretending not to be flirting while the boys clearly were competing for their attention. They kept getting up, throwing their arms on the side, and looking deeply into the eyes of the girl they were desperate to impress. In return the said girl usually gave a small smile and intense look, only to quickly resume her demure position.
As they walked away, I noticed hands being held and heads resting on shoulders. I could not help but smile: the courting had clearly been successful!
One cliché I do find to be true, though, is how important body language is to Italians. Perhaps I especially notice it as it has been pointed out to me that I am prone to "speaking with my hands". No doubt this is the Italian blood in me coming to the surface!
During a visit to the lesser known perhaps but absolutely gorgeous region of the Marches, we encountered many local people and enjoyed watching them interacting. Our house was close to the lovely walled city of Urbino, to which we cycled on a magnificent sunny day. Comfortably sitting down at a café terrace and having ordered much needed refreshments, I began to discreetly look at our neighbors. Now my Italian is rather basic, and I did not try, nor did I want, to pry. I just observed people instead.
Two women in their mid-thirties, I would say, we engrossed in a passionate and obviously very amusing discussion. They both kept throwing their heads back, laughing heartily, hands alternatively flying to their mouths and to their hearts. Their eyes were twinkling, and they were having trouble keeping the loudness of their voices under control. Behind them I spotted a woman with two young boys. The look of love in her eyes, her head half tilted, the way she kept patting their heads and pinching their round cheeks, all this told me that she was their mother. She had a game of blowing them kisses, pulling a funny face at the same time, which kept the little ones highly entertained. On the other side, a middle age couple look as though they were going through a stormy patch in their relationship. Hands were pointing accusingly at each other, and it seemed that reproaches were being uttered through clenched teeth. After a while, they both sat back and fell silent, looking away from each other, arms firmly crossed on their chests. Finally, I rested my gaze on a group of teenagers, the girls pretending not to be flirting while the boys clearly were competing for their attention. They kept getting up, throwing their arms on the side, and looking deeply into the eyes of the girl they were desperate to impress. In return the said girl usually gave a small smile and intense look, only to quickly resume her demure position.
As they walked away, I noticed hands being held and heads resting on shoulders. I could not help but smile: the courting had clearly been successful!
A Week in Casa Bramasole
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More and more articles are being published about the way social media now affects our lives. Twitter and Facebook are still the leaders, but new possibilities are emerging every day. We tend to spend more and more time interacting with our virtual "friends" online. But how about our real life friends? Do we still have time for them? How would you say an experience such as described below compares with how popular one can be on social networks?
Our group of four friends were driving through the dark oak forest. We finally came to a clearing and there it was, the house! We got out of the car and took the time to admire the myriad of lights around Lake Trasimeno below us. We then looked for the key that would open the beautiful Umbrian property in front of us and quickly found it. We had of course seen lots of photos of Casa Bramasole but the reality surpassed what we had been expecting. We immediately felt welcome as we entered the old converted farmhouse, while retaining its original features of old beams, terracotta tiles and brickwork. The colourful flowers and fresh fruit waiting for us in the dining room were a nice and thoughtful addition.
As we entered the spacious kitchen, we realised that this was where we would spend most of our stay. On top of the two dishwashers, massive fridge and freezer, a surprise was waiting for us: a Pavoni coffee machine! This completed the feeling of belonging that we had experienced as we had first walked into Casa Bramasole. Once the bedrooms, all different, were attributed, we set out on a complete tour of our home for the week. All the rooms were absolutely gorgeous and fireplaces could be found in the kitchen, bedrooms and living room. We were ravenous by then and the oak logs were quickly thrown into the barbecue on the terrace. We did not even wait for the fire to completely turn to embers to cook the impressive steaks we had bought on the way in Tuoro. The result was heavenly: Tender and juicy meat, eaten with tomato and garlic bruschette.
Il Paradiso
Mariage a l'Italienne
Casa Olivi dans la région des Marches