Campo dei Fiori
Here I am in Los Angeles, having returned from Italy only a few weeks ago and already thinking about returning to Italy in the fall. I am missing one of my favorite times in Rome. Summer. August in Rome is a really special time. Any knowledgeable tourist knows if possible to avoid August in Rome. It is really hot and humid. There are still many places that close for some portion of the month (although less than in years past). Anyone who lives in Italy knows that most people who can, leave the city for cooler, less humid climes. But there are many of us who have lived there who love the month for the benefits of August in a city that seems so empty you can always find a parking place, a city that reminds you of less populated ages. It is quite special. There is a slowing of everything that allows you to savor the city even more than usual.
Then there is Ferragosto, the middle of August holiday, August 15th. It is the celebration of the Assumption of Mary as well as the earlier Roman holiday of Emperor Augustus. Since Roman times it was the official start of summer holidays and it still means most families take the holiday off for a trip to the country for a cooler day with a picnic to enjoy together.
If you are in Rome, the Gran Ballo di Ferragosto with live music and dancing in the piazze is not to be missed. Many of the cultural locations, museums, tourist attractions, etc. do stay open even though they normally would close on this type of holiday.
There are still tourists around, although less than you might think since most are either just passing through Rome on a quick tour stop on cruises or a one or two day stay, so there are really much less than many other months. It is an easy walking month for sure. Just remember to keep an empty water bottle to fill at the many fountains as you walk through town, a good head covering and lots of sun screen.
Be sure to stop by Campo dei Fiori Market and say hi to Mauro Berardi for me and see how his bancarella has expanded. He has Marco, his son, now with a booth handling sandwiches and meats like porchetta and other meats, as well as condiments. But, as always, his spice mixes are his crowning achievements. I always have them available here in the United States if you run low. Just drop me an email and I will happily send you information on replacing them for you. Expressly Italian is your source for unique Italian specialties that are not found in the U.S. that I bring directly from the producers to you here. Send an email to firstname.lastname@example.org for more information,
It’s time to make a springtime visit to Rome again. I love visiting Mauro and wandering through the market early in the day looking at all the spring vegetables. I love those lovely little roman artichokes, watching them being cleaned and dropped into the acidified water. The women cleaning the puntarelle spend all day cleaning and dropping the puntarelle into buckets of water
But of course, the main treat for me is meeting with Mauro, Marco and Maurizio at Spezie Famose nel Mondo the most famous and largest seller of spices in the market. I am contacted by people from all over the world looking to replace the spice mixes they purchase from Mauro. Fortunately I almost always have a good supply of the most popular mixes available. Contact me to find out if I have the ones you are looking for.
I am off to Rome for the month of May so if you are looking for anything in particular don’t wait, send me a request by email to be sure I bring back what you are looking for.
In addition to shopping for spices with Mauro, I will be locating Olive oil. I know there is oil available in Vetralla and hopefully I can acquire some additional oil from Farfa, where I brought back the fabulous olio nuovo in November last year. I won’t know until I get there what there might be available. I have read the articles about the weather problems, but since I deal directly with growers sometimes it can be misleading and my sources availability is quite different. I also will have to wait until I arrive to find out if there is any honey from Sardinia left. I know those harvests were also short this year. I continue to bring back what is available – sometimes it is mostly Girasole (sunflower) and millefiore (wildflower) but if you have a particular type you want, please let me know, since sometimes Stefano can locate it for me in his hidden places.
Do not hesitate to email me with any special requests. I will be checking emails often. I will shop Milan, Tuscany (Orbetello, Florence and a few small villages) scarves from a few sources that are reliable with their italian fabrics and italian employees that are still priced affordably. And, if there are any new items that are interesting. It looks like the exchange rate will hover around $1.09 to $1.00 while I am there. If you are not on my mailing list please drop me an email and I will be happy to add you to my newsletter so you know what it available. Enjoy shopping Italy from home.
It has been a long time since I’ve posted but there have been some traumatic times in the world, especially in Italy so I have been distracted. Their world has been shaken much more than the rest of ours. The results of all those earthquakes through the middle of the country has been so costly in not just lives and resources but so much more. The 23 billion euro that the earthquakes are estimated to have cost in loss of lives, buildings and homes and businesses does not include the losses of personal history and the restoration of some of the history of these areas. It makes me so sad to even think of all the years ahead of recovery. After the first series of quakes last summer some of the surrounding areas told me that every village in the area had cancellations for the entire year for reservations. The loss of upcoming business will close many agroturismi that had no earthquake damages.
I have been plugging along with Expressly Italian trying to bring as much awareness as possible to all the wonderful products that Italians enjoy that we have such limited exposure to. Especially olive oil, which we find are so often deceitfully labeled and poorly handled here. It is why I started to bring oils that I know (because I get them directly from the frantoio, where I can watch them being processed and know them to be fresh). It is only fair to warn you that olive oils are going to be soon be taking a large jump upward in price. Erratic weather in Spain, Italy and Greece, where the bulk of the world’s olive oil is produced, has had decimated crops. Experts say global production is set to fall about 8 percent due to horrible weather throughout Europe with global weather changes.
These shortages come as demand for the product has skyrocketed around the world. China has recently become enamored with olive oil, consuming nearly $200 million worth of olive each year. The country’s nouveau riche see the product as a healthier alternative to other fatty oils. I have read a few articles saying they have begun planting olive trees in climates that are appropriate for their growth, (like the vineyards they are also planting) but it will be years before they will be able to harvest for oil. They import nearly 99 percent of what they use right now.
The Guardian article I read last week stated that since October, the cost of extra-virgin olive oil has jumped 30 percent in Italy, to $6.15 a kg. In Spain, the cost is up about 10 percent, near a seven-year high, according to the International Olive Council in Madrid. In Greece, it’s 17 percent. And forecasters say the worst is yet to come. So far, the only area where the costs have not risen much is California and after the effects of the rains of the last couple of weeks that price stability remains to be seen.
I return to Italy in May and I will know more then about prices. I will be bringing back spices from Campo dei Fiori from Mauro Berardi; honey from Sardinia as well as handmade scarves from La Monticiana in Rome and Florence, Olive oil from Sabina and Tuscany and as always, acting as personal shopper for any items special ordered by clients. If there is anything you want, please get in touch with me. My email: email@example.com
I have been more than a little lax in keeping up with posts this summer. I only wish it were because I was in Italy, but no such good fortune. But, as August progresses, I am already thinking of my next trip, which is for the month of October. I am putting shopping lists together already. Do not forget to email me if you want me to shop for you.
In the interim, I wanted to share with you the recent posting of one of my favorite food writers, Rachel Roddy. Rachel lives in Italy (a British export) and has written a lovely cookbook, “My Kitchen In Rome”. Her style is simple, home cooking.
Often in American cooking we forget the importance of even the most simple of ingredients. An Italian cook would never waste leftover bread and breadcrumbs are an important part of many Italian recipes. Of course, their bread does not have any chemicals in it and always breaks my heart to see anyone waste even a really stale piece of it.
Here’s a recent column of Rachel’s. I hope you’ll try her suggestions.
Rachel Roddy’s fish with an almond and breadcrumb crust recipe
It is always a pleasure to have Italian casareccio (homemade food). It is even more exciting to enjoy it here in the U.S. and made by a well known Italian cook. Stefania Aphel Barzini has been in the United States giving cooking classes and having events for about a month. She finally reached Los Angeles last week. If you are not familiar with Stefania, take a side trip to her website: www.follecasseroula.com. She does cooking classes in Rome as well as special events and week long events in a few regions outside Rome. And, if you’re planning on a trip to Rome, put her on your list of things not to be missed. Her experience as a food writer, cookbook author and cooking show presenter shine through no matter what she does.
The first event in Los Angeles was sponsored by ArtBites.net. Maite Gomez-Rejón’s company pairs art, history and cooking in tours and classes around the southland. The cooking portion was to be a Tuscan lunch so Maite started at the Los Angeles County Museum talking of Florentine art and artists from the dark ages to the Renaissance. She is very knowledgeable about art history and food. We then moved on to Surfas (a cafe/kitchen store in Culver City). It’s a wonderful kitchen for classes and Stefania along with her assistant Paola made a magical afternoon that ended with a fantastic lunch. They are all so experienced about foods, especially regional products throughout Italy I am always happy to join a class since there is always some new tidbit of information I have never before heard.
The lunch was a Tuscan luncheon and included a fabulous artichoke and potato soup, a panzanella salad and a couple kinds of bruschetta. The meatballs in tomato sauce were unbelievably tasty and the peach upside down cake was a finishing treat.
When you travel finding a cooking class is a great experience and wonderful way to connect to local cuisine and you will remember the experience a long time.
One of the best dishes Stefania prepared was Zolfini bean bruschetta. Unfortunately, you cannot get these terrific beans here in the U.S. They are grown only in a limited area of Tuscany, and not exported. But you can substitute northern navy beans. Try this healthy, high protein antipasto.
Zolfini Bean Bruschetta
Toasted Bread (Italian)
2-1/4 cups zolfini or navy beans
a small rosemary branch
2 cloves of garlic
1 shallot. chopped
really good quality extra virgin olive oil
Sea Salt and Pepper
Sautè 1 garlic clove with the shallot and rosemary in a pan. Turn into a crock pot, add the beans, cover them with water and let cook covered over low heat until beans are softened. Depending on the age and size of the beans – from 2 to 4 hours. Purèe the mixture in a blender or use a stick blender. Rub the bread with a garlic clove, then spread some beans over the top, add a drizzle of olive oil and a sprinkle of fresh ground pepper. Serve immediately. So simple, so good and so good-for-you.
Having access to the wonderful foods of Italy that are not readily available in the U.S. is my mission. Expressly Italian is your personal shopper from Italy to you. I want everyone, whether you travel or not, to experience real Italian tastes. Much of the year I have some of the finest extra virgin olive oils (including olio nuovo till it’s gone) and honey from Sardinia (one of the only places on earth with no polution. I want everyone to share the excitement of the wonderful spice mixes from Mauro Berardi’s Campo dei Fiori market stall. I am contacted by people from all over the world asking how to acquire Mauro’s mixes outside of Italy. I have his most popular mixes available all the time. If you are interested in knowing all the items I bring back from Italy twice a year or want me to bring something (duty free) back for you, please drop me an email at: firstname.lastname@example.org and I will happily add you to my mailing list.
My love of Italy, the people, the food fuels my life. I hope you share my joy in the Italian way of eating.
It has been awhile since I’ve posted and partially it has been because it seems like I am on a constant rant about the quality and integrity of the extra virgin olive oil that is available in the U.S. Unfortunately, our food sources have many more items that need considerably more monitoring. With the articles last week about the fillers used in bagged pre-shredded Parmiggiano I felt I could not ignore yet another attack on our food quality and our intelligence.
As a cook, I rarely buy pre-shredded cheese of any type, but it happens. I know that buying pre-shredded cheese means the cheese starts out a little stale and I know it is easy for suppliers to use lesser quality grades of cheese to shred. However, last weeks report of how big a percentage of wood pulp is in those pre-packed bags is more than a little disconcerting. I understand they are trying to keep the cheese from clumping, as well as lower their costs. However, the best method is adding wood pulp? That is difficult to believe. It really seems an economic rather than an rational decision.
It is worth noting that the lower priced brands (especially Walmart and Osco) have higher amounts of wood pulp — in one case, up to 8%. But, Kraft, which labels their grated Parmesan as 100% cheese has almost 4 percent wood pulp. How can this be acceptable? It is apparently not enough to read labels, now we must devine what 100% natural means.
I do not believe there is inherent danger in consuming wood pulp, in fact, it would seem wood pulp would be much better for you than many of the chemicals they add to increase looks, anti clumping, and so many other supposedly necessary visual aids. I do think we need to insist that the information be available on the package, not have to rout around the internet to find out accurate information about what we are putting in our families bodies. There can only be concern on the manufacturers side about adding the information deterring us from buying their product.
Convenience is great, but if we are taking that convenience to the extreme of long term harm to ourselves and our families we need to reconsider. And, we are paying a top price for that convenience and should that not include our safety?
In general it is of utmost importance to concentrate on supplying our tables with foods as close to fresh as possible. Eating locally is always less expensive as is fresh. Knowing your sources is paramount.
Expressly Italian was started on the premise that we are offered products less than ideal at the grocery store level as well as the imported products. By personally selecting and bringing the products directly from Italy I know the suppliers. None are large manufacturers. None export product to the United States. I have only olive oils that I know come directly from the source. I still have some of this season’s extra virgin olive oil available. And, truthfully, the olive oils, the honey and even the spices I offer are actually the same or less costly than what is available here.
I often bring Parmigiano Reggiano back with me as well. There is a huge taste difference between what is available here. Not sure why that is, but the flavor is just not as rich. The spices from Campo dei Fiori enable a quick meal at any time with no fillers and lots of flavor. And of the myriad of spice mixes now available I find the spice mixes from Mauro Berardi stay potent much, much longer than anything else. And, they are hand mixed. I do not believe there is dirt, substituted ingredients or any old sticks to be found in any of his spices. Something few other spice providers can claim. If you haven’t tried them, you should. If you are interested in more information, please contact me at email@example.com.
If you are willing to take a few extra minutes to consider the quality of foods you are using, it is quite easy to have the healthiest of meals all the time and for a reasonable cost. Plus knowing you are getting the full benefits of the vitamins, minerals and amino acids and fats you are consuming is satisfying in so many ways.
My advice: Take the time to read labels, search out good sources and stay with them. Be skeptical. Pay a little more for the best available. I think you’ll find that the flavors are more intense, richer and fresher tasting.
Next time: Famous cook, Stefania Apfel Barzini is doing some touring in the United States and doing some private dinners, some cooking exhibitions and cooking classes. I hope to have a schedule soon.
All the New Year’s resolutions are in place. Now to implement them. There is a world of difference between intent and accomplishment isn’t there? Oñe of my personal goals is to become an even more aware eater this year. That means not just thinking before stuffing a biscotti in my mouth, but to question ingredients even more.
Frankly, it is pretty disheartening to realize how compromised our food system is. Price is no guarantee of quality. Reputable stores do not assure you products are really as advertised. It has become a major job and time eater just to grocery shop. And it is not all that much better in Italy these days. So what do we do?
Keeping it simple helps a little. Eat mostly fresh foods, the closer I can stay to traditional Italian cooking, especially cucina povera, (cooking of the poor) the better. It is not difficult to find good pasta in the U.S. Look for good quality, especially bronze cut pastas. Always check the dates. It should be about year ahead for dried pasta. I find that Berilla is one of the best selling dried pastas in Italy. Good enough for me. The artisanal pastas are great ( I often see them at TJ Maxx or World Market), and the different shapes are always fun, but I do not find them necessary for normal cooking. (And, again, check dates. Sometimes those are the oldest pastas).
With a well stocked pantry (in an upcoming post I will give a serious list to help) you can always cook a great, healthy dinner in less than 30 minutes. Winter weather always makes me feel like Ribollita – the Tuscan bread soup. It makes a huge pot that tastes better every day. And, it makes me feel healthy.
Here’s a recipe I adapted to use Campo dei Fiori Spice Mix, and you can use Mauro’s Mix as well.
Ribollita – Tuscan Bread Soup
This is a traditional Tuscan soup that stays good till you finish it. Days or even a week and it holds up perfectly. Supposedly it should be thick enough for a spoon to stand straight if you put it in the pot. I adjusted the recipe to use Campo dei Fiori Spice Mix or Mauro’s Mix to ‘kick’ up the flavor a little more.
1 onion finely chopped
1 leek sliced
2 quarts chicken broth
1 head kale or nappa cabbage or regular cabbage
2 stalks celery sliced
1/2 cup parsley leaves chopped
2 carrots sliced
2 zucchini sliced
1 small bunch basil leaves torn
1 10-ounce can cannellini beans or kidney or borlotti
2 tablespoons tomato paste
2 tsp Campo dei Fiori Spice Mix (to taste – you might start out with only 1 tsp and adjust)
1 teaspoon salt preferably sea salt
1/2 cup olive oil extra virgin
1/2 pound stale Italian bread
Freshly grated Parmesan cheese
Sautè onion and leek in 1/4 cup olive oil several minutes until translucent.
Add a cup of chicken broth and bring to a simmer. Add the kale, other vegetables, and basil to the onions and broth.
Cook for 20 min., covered. Add the beans and the rest of the broth. Add tomato paste, oregano and season to taste with salt and pepper.
Cook for 90 minutes. At this point it should not be thick. It is best to let the soup rest a day in the refrigerator. It does deepen the flavor a lot.
Put the soup in a pot and layer the soup with thin slices of day old bread. It doesn’t make any difference how stale, or whether it’s torn or sliced, or what kind (although a good Italian or French is best). Heat while stirring until the bread breaks up and thickens the soup. You can add more broth or water if needed (but I haven’t ever needed any).
When the soup is done, turn off the heat and stir in 1/4 cup olive oil. Taste for salt. Serve with fresh grated cheese on top. It just gets better and better. This is the typical cucina povera of Italy.
It is unfortunate that we have to spend so much energy to decide what is good for us, but it is worth the time to protect your health.
I hate to continue to nag about olive oil, but it seems every week there is more evidence that so much of what is available is either mislabeled, overpriced or not even real olive oil. If you did not see the expose on “CBS 60 Minutes” recently, look for the video online. I know that much of the oils imported are not good, but I really didn’t think about the extent of mafia involvement. I do know they send containers of oil to the U.S. which is then bottled here. It can have sat waiting for customs in the heat for a month, which destroys most of the value of the extra virgin oil, but they still label and sell it as premium oil. I used to hear that Europeans did not send their best oils because Americans did not know the difference. Unfortunately, most Americans have still not tasted good olive oil.
A friend forwarded a newsletter from Brenda Watson, an author and expert on digestive health care. She had lists of the ‘good’ and ‘bad’ olives oil. This was apparently originally from a Consumer Reports study. I won’t drag on about the ‘good’ list. The bottom line is always, read the label. It should have the per cent of acid in the oil, the date of harvest and best use by. And, it is important to know exactly where it comes from. In Italy, the city is always on the label, usually the type of olives and to qualify as extra virgin the acidity level must be below 0.8%. Don’t pay for any extra virgin not labeled as such.
The bad oils are a real disappointment. Those are most of the best known oils available in our stores. Do not think you are getting the health benefits of olive oil if you are using these:
Bertolli, Carapelli, Colavita, Star, Pompeian, Filippo Berio, Mazzola, Mezzetta, Newman’s Own, Safeway and some of the Whole Foods oils (other than their 365).
I bring back only olive oil that I can find at the frantoio (olive mill), where they follow the very stringent laws of Italy to produce their extra virgin oil. As often as possible I bring the olio nuovo (which is the first pressing of the beginning of the harvest). It is rarely sold in stores. And, the on-line sales run into the same problems of temperature variations and delays. And, their prices are higher than mine. I still have this season’s harvest oils so if you want to experience the true liquid gold of Italian Olive oil, get in touch with me at firstname.lastname@example.org, or leave a note here.
In addition to olive oil, I still have honey from Sardinia and dried Porcini from my last trip. I am constantly searching out the finest, freshest products. My last stop on every trip is Campo dei Fiori in Rome to meet with Mauro Berardi. Mauro is generous with his time and they always pack me the freshest spice mixes. If you are out, get in touch. I usually have on hand his primary mixes. I can always shop for you when I am there for some of the more unusual products from him, just let me know what you want and I’ll get it for you.
I know that having to spend so much energy reading labels is a drag. I am finding that it makes such a difference in the flavor of what you cook though, it is well worth the extra time. Be healthy! Eat Italian.
It has been a little over two years since I decided to fund my trips to Italy by introducing more people to the true flavors of Italy, along with true Italian cooking. What a learning experience it has been. I have slowed it to two trips a year, each four to six weeks. Every trip brings new experiences and amazing finds to share with people who have not been to Italy, or those who have not visited recently. Much of what I bring no tourist would ever find. There are times when I find it difficult to track some of the things I look for!
The last trip was to locate some of the most precious of olive oils, olio nuovo. It is the “new oil”, the first extra virgin olive oil off the press each season. There are many ‘rules’ for true olio nuovo. The DOP (Denominazione d’ Origine Protetta) is a government assigned designation that assures that products are produced locally according to pretty regid requirements. The DOP olio nuovo (at least in Sabina – one of the first ever given) means that the olives have to be processed within 48 hours of picking. (no sitting in trucks). They are permitted only to wash them in water before processing and there are pretty stringent rules about the processing. All this means that if you are getting real olio nuovo, you are getting the freshest, least tampered with flavors of the olives. There is an amazing difference both in taste, and the levels of antioxidants in these oils. Few Americans ever have the opportunity to taste these oils since they are not really for export. Obviously the nature of being only the first pressing, means a limited quantity and I have found Italians are not really anxious to share these rare oils. They are rarely in stores in Italy, let alone elsewhere.
Last year, there was little olio nuovo available. The places I spoke with said there was none available for other than the growers and ‘favored’ clients. This year I was determined to bring enough back to share the experience. I started heading to Farfa, where my personal favorite oil is found. Farfa is only an hour or so from Rome in the Sabine Hills. It is a lovely area of winding roads and groves dating back as far as 2,000 years. Unfortunately, it is also an area of little reception for GPS or phones. My hour drive took almost two since the GPS kept rerouting me in circles. I finally found the frantoio (olive mill) I was looking for and arrived just as a truck load of olives arrived. It was exciting to see the process as well as taste the oil. I bought what was on hand (not much) and headed out to explore the local museum of olive oil. Then started the whole process again in Tuscany, Vetralla and Puglia. Some fantastic oil this year everywhere.
Driving throughout the areas where there are frantoi gives you a really personal attachment to the oils. Many of them are quite concerned that you know what you are buying. Lots of attention is paid to tastings. And, there are many surprising differences between these oils in different regions. Many have a strong fruity flavor with a finish of citrus, or pepper or a little green flavor. It has been a real learning experience and I wish there were an opportunity for everyone to experience these tastes. So much of my searching is word of mouth, so I depend on all my Italian friends and my expat friends living in Italy.
The last stop on every trip is the market at Campo dei Fiori and a meeting with Mauro Berardi with his Spezie Famose nel Mondo – which truly are world famous spices. It is astonishing to me how many inquiries I regularly get from all over the world about replacing spices bought at his stall. Mauro, Marco and Fabrizio are very kind to me. I get the freshest of the mixes, a few added scoops of the priciest parts of the mixes and each time more information about how to keep them fresh. A few years ago Mauro insisted they would keep two years if kept in a plastic bag in the dark. No glass, nothing else. And, they did stay fresh that long, if they were around. Through the last couple of years he has changed his mind about the best ways to keep them fresh. Currently, they will last best if kept in plastic or glass, but in the refrigerator. Certainly, the Puttanesca mix (which contains both sundried tomatoes and olives) needs to be refrigerated.
Each trip I find that the requests for his mixes grows and I have included pesto mix, bruschetta mix and bolognese to the most popular Campo dei Fiori mix, Puttanesca and Arrabbiata mixes and some others as special requests. Since Mauro cannot ship outside Italy it makes me very happy to be able to keep people in spices here.
In between the oil and spices, there is always honey from Sardegna and condiments from Calabria. And, the special requests of many clients for things I had not tried myself. Each trip is different, and exciting learning experience.
I hope that I can continue personal shopping for many years to come. I am grateful to all those who have found me and are experiencing the fun and flavors I can bring them. It is a fulfilling and fun way to get myself to Italy often.
I was lucky to have the chance to visit Milan and see Expo Milan during the first week. After all the articles about graft, missed deadlines, poor signage and all the other negatives, I really was not certain I would be impressed. Do not let the complainers sway you. This is a once-in a-lifetime event. I visited about 3 days after the opening. It is true, there is 20 per cent unfinished, some of the directional signs are not perfect and some of the exhitions did not work perfectly. BUT…. It is an amazing accomplishment to put together and pull off something of this scale. And by week three all the bumps will be fixed. Go!
I arrived by Metro. Very easy. I had no idea how long the walk to the entrance was. Next time I think I would take a bus. Not as convenient, but it gets you much closer.
This is one of the many long walkways. Eventually you walk into a huge,very well organized area with colored separations For different kinds of tickets. I had a prepaid ticket with an open date and went through a yellow aisle. There were many people to answer questions and direct yoU, speaking many languages. You go through security similar to the airport. All this took about half an hour from when I left the Metro.
Then you start. Basically it is a very long wide promenade with side streets. Lots of food, lots of interesting exhibits.
Just to warn visitors. Bring sunblock and a hat. It will be very hot soon. They have many places to stop or sit but many are in the sun.
And, allow two days to dio it justice. I spent 7 hours with a number of rest stops and I saw most of the pavilions and exhibits but I want to spend more time in a few places.
There is so much to see. Great concepts, great amounts of plantings and it is well covered by helpful volunteers to direct you or answer questions.
My advice; find your way to Milan this year. Not only for Expo Milan, but the city has many events throughout the year. I saw the DaVinci exhibit at Plazzo Reale as well as the exhibits at the Triennale di Milan, a fabulous building and museum that has an “Arts and Food” show now.
My main reason for being in Milan though was to get honey from Sardinia. I have all the types and prices in my newsletter. Well, it will be as soon as my computer cooperates. This shopping trip has been a great success. If you are not on my mailing list and want to be, email me at ‘ExpresslyItalian@aol.com’ and I will add your name.
This trip I am bringing not only honey but spices from Mauro Berardi in Rome at Campo dei Fiori, olive oil from Tuscany and sun dried tomatoes from Sicily. Do not wait if you want something, quantities as always are very limited. I am shopping to introduce everyone to the tastes and foods of Italy that never reach outside Italy.
The newly opened canal in Milan – there are several with restaurants and galleries alongside.
I have been in Italy a week or so. It’s not like traveling anymore. It is more like visiting my home. While I live in Los Angeles, my heart and mind often wanders to Italy. There are just so many beautiful an interesting places to visit throughout the country there seems never enough time.
This shopping trip is a little less hectic than the fall trip. I will make my visits to Mauro Berardi in Campo dei Fiori. It seems his self proclaimed Famous Spices of the World is a true statement. Almost every week I get an email request for information on how to acquire his spice mixes. They are amazing. He sells seemingly vast quantities of spices, but they are all still mixed by hand in his offices nearby the campo. Lately there are a couple of other vendors using “Campo dei Fiori Spice Mix” on their spices blends, but they are nothing like his mix. So, he is now referring to his mix as Maruro Berardi’s Pasta Mix. I am not certain this is a great change since many people will think that is all the spices are good for is pasta. His mix is universal not only in appeal, but in the ways it can be used. I rarely make eggs without a dash of this mix, or soups, stews, marinades or dry rubs, even in salads. In fact, I use it constantly since it can be cooked or used as is. So, if you are looking for Mauro, he is in the same place as always, but the mix name has changed.
Now that we are straight on that, I can tell you how exciting this trip really is. It is wonderful to be buying items for my clients and know that they are not paying 30% more than the price seems. I love that the dollar has been staying around $1.10 to a euro. I hope it keeps there for awhile (as I am sure all my clients do as well).
I have been busy shopping and have purchased some pre-ordered products for clients, including the spices. Also some of the amazing flavorful preserves that have so much more flavor than the U.S. varieties seem to. Maybe it is they use so much less sugar that you can taste the fruit?
I am off to Milan early next week. I look forward to meeting up with Stefano to pick up honey. I learn something new every time I meet with him. He has been worried I would not arrive soon enough since the current harvest product is almost gone and it will be awhile until the next harvest. Sardegna has one of the only totally pollution free environments left in the world. No insecticides, no soil additives, no smog. It is not wonder that Sardegna produces honey with thhe highest levels of antioxidants. He sells much of his honey for the health benefits, but I love the taste of almost all of them. And, my clients love all his products, the propolis, his beauty cream (which has only bee pollen, bees wax, olive oil and lemon oils) and his “Bomba” and “Rispero” for well being and breathing problems.
In addition to the honey from Sardegna this trip I am bringing bottarga as well. I have been bringing Tuscan bottarga from the Maremma, but thought I’d try the Sardinian bottarga which is supposed to be fabulous. It should be — it is quite expensive. I think I will buy a whole piece and divide it for my clients so it will only be pricey.
I cannot wait to see the scarves for spring and summer that I buy there as well. I do not bring many back, but I seem to have requests for them every trip.
If you are not on my mailing list, please get on it! Send me your name and address in an email to: ExpresslyItalian@gmail.com. I’ll make sure you are kept informed about my offerings.
I have another dinner with friends tonight, It is reassuring to know you cannot have a bad meal in Italy, Well, I guess you can, if you frequent tourist restaurants. So, do not do that.
If you are planning trip to Italy and would like to connect with some cooking classes or garden tours, I have some suggestions for the Rome area and I would be happy to help. And do not forget Expo Milan – from May 2 through October.