Tuscany

Home Cooking Italian Style

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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:  expresslyitalian@aol.com 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.

 

 

Eating well without being in Italy

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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?

pizzoccheri
Pizzoccheri – made with buckwheat noodles

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.  

Ribollita

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 expresslyitalian@aol.com, 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.

 

 

 

Expo Milano 2015 is close – Make a trip to see a World’s Fair

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This is an exciting time –  spring is bound to be hitting the whole country soon, Easter is almost here and the 2015 Expo Milano is almost ready to open!   This Universal Exposition which takes place every five years, each time in a different country.  This year, from  May 1  to  October 31, the 272 acres the Expo is on will be available for the world to enjoy.

Expo 2015 is themed “Feeding the Planet, Energy for Life” with a focus on sustainability and innovation. All 140 participating countries will showcase their unique cultural and culinary traditions, within self-built lots, to the 20 million expected visitors from around the globe.   Whew!  That’s a lot of people, but it is a great amount of space to cover. And that’s without considering that there is also all of Milan to see.  And, the Milanese have so many planned events in the city to entertain all the visitors it is a cannot miss trip.

expo map Milan

MSP_CDA_halfsize_1523

The layout of the Expo grounds are inspired by a Roman city of ancient times.  The city has allocated over 60 pavilions in this ‘village’ to participating countries which will line either side of the long central division. Italy’s exhibition area intersects to form a global meeting place called Piazza Italia. The space has also provisioned for event areas like the open-air theatre, Lake Arena and children’s park, as well as clusters for other official industry participants.

 

There is even a Google interactive map you can watch what is happening in real time. Check it out. Google Earth – Expo 2015 the EU pavillion – interactive map http://europa.eu/expo2015/node/115

I did not see that the U.S. Pavilion has a google map dedicated to it, but it is moving along quickly to completion.  The US Pavilion – Designed by award-winning architect, James Biber, the USA Pavilion pays homage to our rich agricultural history with an open design delimited by a large vertical farm that will be harvested daily. An homage to the barn is reflected in the design of the pavilion.

Located in central Milan for the duration of the Expo, the James Beard American Restaurant will showcase American cuisine, ingredients, and beverages with a rotating roster of American culinary talent. Thanksgiving dinner will be served every Thursday and Jazz or Gospel brunch every Sunday.

Leading up to Expo Milano and throughout the six months of the fair, the USA Pavilion will be programming daily activities, on the topics encompassed by our theme American Food 2.0: United to Feed the Planet. From conferences on global food security to cooking demonstrations, panels on technological innovation in the food system to conversations with top farmers and chefs, we’ll explore various aspects of food, food culture, and the future of our food system. Topics will cover a broad and diverse spectrum, including how to manage water resources, the importance of food labeling, healthy school lunch, traditional American cooking, and how can we create a burger that’s better for our health and better for our environment.

If you are planning on travel in Europe this year, be sure to put this on your itinerary.  It’s really a unique experience that cannot be repeated.  Being Milan, the city has really gone all out to provide an Expo experience throughout the entire city while the fair is happening.  There are art events, fashion events, tours, and so much has been already completed to make the entire city ready for the spotlight.

Among the most important events already on schedule, Milan will feature the biggest exhibition ever organized in Italy of Leonardo da Vinci with works of the Renaissance icon borrowed from Italian and international museums.

Another exhibition will be dedicated to Giotto, the Florentine painter who revolutionized the depiction of figure in the 1300s, with three of his masterpieces on loan.

International artists from avant-garde to today will represent the theme of motherhood that most of all embodies the idea of nutrition, central theme of Expo Milano 2015, in an exhibition, “The Great Mother,” gathering over 80 works of the 20th century.

Music will be central, Del Corno added, with extraordinary programs at Teatro alla Scala, that for the first time will stay open in August with a total of 140 spectacles during the six-month expo, and Piccolo Teatro, which will perform in many languages including English, Chinese and Greek.

“Milan will be a stage open to everybody,” the assessor went on saying. Duomo Square, in the heart of Milan, will host classic and pop concerts free of charge, while public spaces in the city from parks to trams will be animated by countless music performances, book fairs, street markets and thematic events including many dedicated to water.

The architecture of the fair is wildly impressive.   Here’s a photo of the entry gate proposal, I saw in Milan a couple years ago.   This is the only structure that will remain after the fair.  It’s by Nemesi & Partners and is a smog eating, almost zero energy building.  It is exciting and I cannot wait to see this in person.


Entry Gate Milan Expo
Nemesi entry Italy

 

 

If I sound excited, I am.  I have already purchased tickets for my upcoming trip in April (they have a ‘soft’ opening starting this month), but also for my fall trip, in September.

I’m leaving on my spring buying trip in late March! In addition to touring the Expo Milan, I’ll be shopping for all kinds of goodies to bring my shoppers.

Fresh Sardinian honey and propolis as well as some of his propolis soap and beauty cream is high on my list.    Honey from Sardinia is extra special since it is harvesting from one of the few pollutant free environs in the world.  No wonder it tastes so good.   Stefano has honey from a variety of locations on the island, since there are over 200 species of nectar producing plants, I get everything from Acacia and Ailanto to Malata and even Corbezzolo.  From the Maremma I will bring  some of their unique items like Colatura di alici da Cetara, and the purest fennel pollen available anywhere and some of the products from the organic small growers in the area like La Parrina and Terra Etrusco in Capalbio and near Il Poderino in Montiano.

And, of course, the important stop at Campo dei Fiori for spices from Mauro Berardi’s Spezie famose nel mondo (world famous spices).  Anyone who has visited that market seems to have purchased some of his spice mixes.  And, they are not available anywhere else.  He does not ship outside of Italy, but he is happy to supply me to bring them home and make them available to everyone.   The most popular are the Campo dei Fiori Mix and Mauro’s Pasta Mix.  Both of these have the same ingredients, except Mauro’s mix has no salt or pepper.  This mix enhances everything it touches.  Whether cooked or fresh, it adds a depth of flavor well beyond the ingredients listed.  I use it in almost anything I cook from salads (where I sprinkle a small bit on the lettuces) to soups, meat marinades, and any pasta.  If you’ve tried it, you are a fan, no doubt.

Every trip brings special requests and new finds.  If you are already on my newsletter mailing list, you’ll be kept up-to-date on my trip.  If you are not receiving the newsletter, please send me an email and I’ll be happy to add you to the list.

Don’t forget this is a great year to travel to Europe.  The euro exchange rate is lower than in many years, currently about 1.10 euro to a dollar.  And, Expo Milan is a unique experience never to be repeated.

 

A New Year – Moving towards Spring

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Well the New Year has started and it has taken me till mid-January to get my feet beneath me to settle in to this new year.  It has been a very busy time and I am looking forward to a very dull and boring February to allow myself some breathing space and the chance to feel like I am really here.   Of course, I could be in Italy.

One of my English speaking blogs from Rome just sent a newsletter saying that Rome’s politicos are at it again.  They often bring a smile along with the news, even when the news is bad.  Rome’s tourists could be hit with new tax hike. Visitors to Rome may soon have to rethink their budget, if plans to increase hotel tourist tax go ahead.  Under these recent proposals, tourists could see up to €10 a night added to their bill, Italian media reported on Thursday.

The planned changes come just four months after city hall hiked the “accomodation tax” to between €3 and €7 a night depending on the type of hotel, while those pitching a tent have had to pay €2 for the privilege since September 1st.  I’m not sure where you can even pitch a tent in Rome.

The new €10 a night rate would apply to five-star hotels in the Italian capital, for a maximum of ten consecutive nights, a city hall spokesman said.  The measure needs to be discussed and voted on before it can implemented.  Tourist tax rates for lower-grade hotels will stay the same.  You have to laugh when the rest of the article states that “Rome is reeling from revelations of widespread corruption at city hall, allegedly led by a one-eyed former terrorist whose mafia group for years siphoned off vital funds for services.   You have to love the way the Italian government works.   The best news is that is will unlikely happen and if it does it will not be implemented effectively.   As it is the earlier raise to 3 euro a night disappeared into the city coffers and no one can tell where it went and certainly not whether it benefitted tourism in any way.

When I talked of catching my breath, I was referring to my return from my fall trip to Italy.  I returned to LA just in time for Thanksgiving.  Yes, it has taken me that long to get back to a normal schedule.  I arrived just in time to unpack all my goodies and begin packing gift basket orders before breaking briefly for Thanksgiving dinner (which I did not cook this year).  Then, back to work, for days doing the complicated calculations of converting weights, euros and ingredients from Italian to English.   While a dear friend had a end of season event for Cabi clothes at my home  we did a bit of an Expressly Italian tasting of the new products.  Then it was back to basket construction right up to Christmas week.  I did manage to factor in a little Christmas shopping before Christmas.   But, the baskets were delivered and received with great enthusiasm.  Every basket was unique and tailored to the receiver as much as possible, from the basket for the man who does not cook at all, to the cook who is so experienced she is impossible to impress.  Everyone seemed to be excited to try all their surprises.  And, it made me realize that baskets should not be just for Christmas, but are just as exciting to receive for Easter, or birthdays or anniversaries or any time gifts.  Keep that in mind.

It’s been pretty breakneck speed since Christmas as well.  Our family Christmas was after Christmas in Petaluma with about 75 of us, yes, 75.  Then back to work organizing the products and meeting my invaluable friend Carole who was nice enough to show up at LAX with the two suitcases of goods that were waaaaay over my maximum limit to return with when I came back in November.  So, fully loaded, I have been working on the latest newsletter / price list ever since, with only short breaks for a couple of birthdays.

The  newsletter just went out. Lots of Mauro Berardi’s World Famous Spices from Campo dei Fiori mixes are available. It always impresses me how far Mauro has reached with his spices. I’ve had contacts from all over the world looking to replace the spices bought from him in Rome. It is a great  to know that I can  bring them to people who can not make it back to Italy to get them in person. Mauro may sell spices to visitors from all over the world but he refuses to even use email.  And, he has enough difficulty shipping within Italy and will never attempt to ship outside the country.  I get contacted from people from Austria to Australia looking for His spice mixes. Often while the costs for shipping (and customs restrictions) make it impossible, I am able to work with ever Increasing numbers of people who revere his mixes. It is lucky for all the US and Canadian customers for sure.

I’m excited to get the honey, spices, and condiments that I have on hand sold so I can make another trip back in the spring. And, for the first time in a decade the exchange rate is not so bad.  I just checked my exchange rate for transferring funds and it is currently $1.19 through the foreign exchange.  which is fabulous.  It’s most often been closer to $1.40.  It’s exciting not to feel like you are paying a penalty for anything bought in Europe.

They put a banner at the Trevi fountain this week to commorate the passing of Anita Ekberg, the wonderful actress who waded into the Trevi Fountain in the movie “La Dolce Vita” this last week.      Ironically, the fountain she waded in is currently without water.  There is restoration work being done on the Trevi for the next year or so.  It’s quite a shock to see that huge fountain drained and shrouded while they work on it.   They have managed to make it interesting by putting a transparent walkway all the way at the back of the fountain allowing visitors to walk around the back of the fountain.  Strange, but interesting.  Oh, and they left a little opening at the very front so you can still toss a coin into a little water dish.

Anita Ekberg at the FountainTrevi-Fountain_4

If you have visited Rome and the Trevi fountain in the past seeing it now is a shock.  Having been at that spot so many times it is just such an odd feeling looking at that structure so unrecognizable.  With so many monuments and fountains in Rome there are always major projects going on to restore something and usually it takes a couple years to do the work  so even if a major monument is not fully visible, there are numerous others that are.  This month, they finish Quattro fountane –  the four fountains at the corner of XX Settembre and via delle Quattro Fontane.   Four beautiful late Renaissance fountains grace the corners of the intersection.  They were so filthy I was hoping they would get to them before they started falling apart. They are due to be finished by late February.  I understand the city refused to allow the new Bond movie to film a nightime car chase through that intersection fearing damage to the newly restored fountains and am relieved they decided to encourage them to use CGI.  I am excited to see those fountains cleaned and restored on my next trip.  I’ve always loved them.
In case you are not familiar with Expressly Italian’s mission; I act as a personal shopper for you in Italy.  I can bring back duty free products you’ve purchased and want again or suggest products I have found in my travels throughout the country. Even those that travel often have found that having me bring back items for them saves them much aggravation and weight in carrying luggage back with them.  I have established relationships with small sources that are helping me bring you the finest products available. Often these are not easily found even by residents and expats who live there, so it’s been a great treat to show up with things that even locals have not found.  It  has been thrilling to find every trip brings new friends who introduce me to different products and sources and experiences.  It has been an exciting learning experience and I’ve been so happy to have you along for the journey.  I hope you will continue to join me.
...  Italian Pavilion detail
This spring brings with it the Milan Expo 2015, which sounds so exciting and I am looking forward to visiting.  There are numerous feste and sagre that I will have to choose between including the South Tyrol Festival.  If you have not visited Bolzano, you should make the effort on your next trip to get to Bolzano and Brixton Bressanone.  So beautiful and the food is fabulous.  And, the history of the area is fascinating.
As the ‘Slow Food Movement’ makes faster progress, Italy becomes ever more important in teaching us how to eat and how to grow our foods.  And, hopefully, how to slow down and enjoy eating them for a more healthful and enjoyable life.
I know that is a goal for me this year.  Please do not hesitate to contact me with any comments or suggestions.   Follow along with me and we’ll explore together.

A Word (or two) about Olive Oils This Year.

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Having recently, about two days ago, returned from an extensive trip in Italy, I’ve been reluctant to discuss olive oil production in Italy this year.  It was a little depressing, so I put it off.  Many of my blog and newsletter followers were eagerly awaiting my return for their olio nuovo and I hated to disappoint them.

But, here I am, back in California, and without their olio nuovo.  The sad fact is, there is little to no olio nuovo in Italy this year.  What little there is in most regions is being hoarded by families there.  Maybe Liguria has some, or Campania, (which is never mentioned without the comment “that’s a whole different thing”), but wherever I asked I was told with a sad shake of the head, ‘none this year’.  In fact, in Lazio, around Sabina, where I often get most of the oil I bring, they didn’t bother to harvest at all.  Neither did most of Umbria, nor much of Tuscany.  Everywhere I asked it was the same response.  The terrible rains that were all over Italy this year ruined their crops, which were likely to have had a light crop anyway due to a really heavy crop last year, but no one suspected this.

The rains caused immense damage, so the olives were tiny, malformed and became infested with a fruit fly.  According to an a news article I read just before leaving in Sabina a group of growers is trying to assess the amount of damages to ask for assistance from the government for their losses.

DSCF1054

The price of olive oil is set to soar after a widespread failure of the annual harvest in large parts of Italy.  A wet summer in combination with a fruit fly blight has led to some producers not harvesting at all this year. Production fell by up to 80 per cent in some areas of Italy, a farmers’ cooperative said.

Bad crop: The olive fly lays its egg in a hollow in the olive and when hatched the larvae tunnels its way out gnawing at the flesh destroying the fruit   Many farmers felt it was not worth the money or time to harvest at all.   The newspapers in England have projected increases in olive oil topping an additional 2 pounds per bottle before summer.

Paolo Calosi owner of a farm in in Sesto Fiorentino, Tuscany, where 1000 trees were hit by the fly, said: ‘Unfortunately this year we will not produce extra virgin oil because the fly has damaged all the trees.

This will produce a very acidic oil which cannot be sold as extra virgin.  ‘It will in any case have a nasty aftertaste with a marked woody flavour.’     This is truly a disaster.20131116_161648

So, what I bought was year old very good extra virgin oil that still has a life span of another year that it will retain it’s flavor.  But it was much more expensive that it would have been last year.  And, I know in my heart that by next summer, the oils will be 4 to 8 euro more per bottle than now.  There will be no more olive oil until next harvest in the fall of 2015.  And, I also have little faith in those importers being honest about the value and taste of what they’ll be delivering to the U.S. as extra virgin oil from Italy.  BEWARE!

Be prepared to pay more.  The oil I have is almost double what it was last year.  If it is not expensive, ask lots of questions.  If it is not due to expire in 2015, ask when it was harvested and where.  The only good harvests I found were in Livorno.  They had a bumper crop this year.  I’ve learned so much about the varieties and tastes of olive oils and I still have so much more to learn.   It is an elixer of health and should be used as a fresh drizzle on almost any dish.  Use the less expensive oil for frying, save the cold pressed, and olio nuovo type delicate oils for that fresh, fruity or peppery taste as you serve your food.  It’s worth whatever the money, just know what you are getting.

Extra virgin olive oil does not age well
Check the date on the bottle and make sure you are getting oil produced during the last harvest. Buy only the quantity you might need for the year to make sure you are not stuck with old olive oil when the new fresh one is out on the shelves.  The very best of the extra virgin olive oils retain their full flavor for only two years.  They are still usable for another year, just not as good.  In America, we are often using rancid oil without any idea it is too old.

Green colour does not automatically means top quality.  The most emphasized organoleptic characteristics of extra virgin olive oil is often the colour that should range between green and yellow. However, a deep green colour does not automatically indicates a better quality oil.  Professional olive oil tasters use blue or green coloured tasting glasses not to let the colour of the oil influence their final judgment. Focus on taste and acidity levels rather than colour when buying extra virgin olive oil.    And, remember, to each his own.  Everyone has their own taste preference.  Try several until you find just the type of olives you prefer.   When you think about it, it’s a very inexpensive way to improve your health, add flavor to your foods and experience new tastes.

Come Along on A Shopping Day

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I thought it might be fun for you to experience a day of shopping with me.  Well, sort of with me, you’ll be where you are, I’ll be doing the actual running and driving here in Italy.  Yesterday, I spent the day running about the Maremma, one of my favorite shopping jaunts.  It’s the sea coast area of southern Tuscany.  An ancient area of rough and tumble cowboys and Etruscans,  about a two hour drive from Rome.

Ok, here we go.  Let’s hit the road.

 

heading towards via Aurelia
heading towards via Aurelia

It was a rainy day, but we didn’t let that dampen our spirits.  Off to Civitivecchia

You really have to watch your speed.  In addition to timing

your travel from one set of cameras to another a set distance so theyy can calculate how long it took you to reach the second set to see if you went over the speed limit, there are also a few other cameras set just in case they miss whe you speed up suddenly.

 

Our first stop was Orbetello.    By then it was really raining.  But Covitto was ready for us.

 

Going into Covitto's
Going into Covitto

 

And, yes, I had to ask what Femminelle was –   it is not just female but  a type of fish.

 

 

 

They are a very special fish shop, having been there for a very long time, bringing the catch from the boat in the morning to the store to sell.  Really gorgeous fish indigenous to this area only.  I bought some of their bottarga, some fish broth mix, and of course, the colatura, available only here and the Amalfi Coast, where the tradition of this elixer still exists.  This liquid gold is the culmination of salted anchovies laid in chestnut baskets and the liquid allowed to slowly seep through a small hole in the bottom.  A long, process, but the smooth taste is worth the wait, and renowned world wide.  Since they use only the best of the fished anchovies (caught between March and July) you can understand why few outside this area have had the honor of even tasting it.  You need only a few drops to make a unique dish.

Here’s a recipe for Spaghetti alla Colatura —  it serves 2 for a main dish

200g durum wheat spaghetti

2 tsp colatura di alici (try less the first time to be sure it’s not too ‘fishy’ for you

6 tblspn extra virgin olive oil

1 clove of garlic

Fresh parsley

2 small chili peppers

Bring a large pot of salted water to the boil. Toss in the pasta. As pasta reaches around three-quarter’s of the way through its cooking time, in a large pan, mix the olive oil, colatura, finely sliced garlic, finely chopped parsley. Heat just very slightly over low fire. Using pasta tongs, pick the spaghetti straight from the pot, into the pan, and finish its cooking in the colatura mix, adding salted water you cooked the pasta in, if necessary. Toss well over low heat until pasta is cooked al dente. Serve immediately, garnishing with a chili pepper.   That is it.  Simple, fast and people will always want  to know what it is that is in the special sauce.

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La Parrina

After Orbetello, we headed to Albinia.  Although flooded horribly last year, they are rebounding as Maremmans are known historically to do.  Albinia is home to La Parrina, which I had not visited before this trip.  It seems each trip brings new people and places into my life.

La Parrina is a real find.  It is a wonderful Agriturismo, a farm, a vineyard, and a produce grower with an Antica Fattoria that has the most fabulous foods, available.   I’m only bringing a small sampling.   They make a bitter orange marmelade that will be fabulous on cheese, or bread or almost anything.  I’m already addicted.  A Kumquat jam, some fig mixtures, and they also have some really interesting mixtures of vegetable jams.

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Also in Albinia, I visited a very special Alimentary, with Francesco and Maura and got some La Salva products (no time to go to La Salva) as well as some of their other local specialties like agrodolce I’ve had before.

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Then it was back in the card off to Roma again.  A long, but productive day.  The real difficulties lie in trying to decide what I can manage to fit with all the limitations of weight and sizes I have.  Terribly difficult decisions have to be made.  The pre-orders are obviously first and they are going to be very, very happy.  I hope that as time goes on there will be enough people trying all these really special regional products that are not available anywhere else.  They are from small producers who will never be able to compete with the giants who aree able to put stabilizers and chemicals into their products so they stay fresh on shelves for years.  These are products from real food for real people.  And, boy,can you taste the difference.  You may not  be able to visit the Maremma this year, but hopefully you’ll let me show you a little of their flavors.  If you are not signed up for my newsletter, please send me an email and I’ll sign you up.  Write expresslyitalian@gmail.com


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FOOD HOPPING AROUND ITALIA

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It’s finally beginning to look like fall here in Italy.  This trip started, as always in Rome.  Then off to Perugia for some chocolate,  a great beginning for any shopping trip.

Perugia home of EuroChocolate festival.   Surrounded by all that chocolate is a great way to spend the day.  The EuroChocolate card (which was only 5 euro) got you a few free tastes of chocolate and a tazza (cup) of hot Ciobar chocolate!   I found some really delicious hand made chocolates from Piemonte region that are well worth the cost.  They are so heavenly you don’t care about cost or calories.  The good news is that it takes so much less to satisfy a chocolate craving.   And, the flavors . . . .  beyond the peperoncino, the pistachio and the frutta di boschi, there are rosse arancio,  some with hazelnuts,  caffe and all are so good!   I just put them all in a pile to consider what to eat first.  Then I remembered those waiting for some great Italian chocolate and used great restraint.  Mostly.

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OLIVE OILS MAY BE IN SHORT SUPPLY THIS YEAR.  

The impact of all the winter, spring and summer rains in Italy is being felt by the olive growers here.  The olive oils I love (mostly olio nuovo) are almost non-existant this year.   There was so much rain that the olives did not grow well, many too small to harvest and when that happens they get some kind of flies that make them unusable.  I’ve worked really hard to come up with some great oils to bring back with me.  There are some from Livorno, where they had a superb harvest this year.  Umbria has only a few small providers with oil, but I managed to get a few of several types (moraiolo, and leccino).  I’m off to the Maremma this week to see what is available there.  Sabina, one of my favorite places for oil, apparently had no harvest from most of the trees this year.  A disastro!  Many of us will be using year old oil this year (which is fine since olive oil is best at less than two years old), but still, I’ll miss that brightness of flavor of the olio nuovo (as well as the higher levels of antioxidants).

 

 

 

UMBRIA SHOPPING IS ALWAYS EXCITING.

I love shopping in Umbria. So many wonderful food products in addition to some great olive wood utensils and fine linens.

In Spello, I shopped with Luca Antonini again and was wooed with farro pastas, some of his famous condimenti.  The pasticcio of Fichi Umbriachi  (drunken figs) is to die for.  They take figs stuff them with hazel nuts and almonds, coat them in chocolate and age them in Sambuca.  For the pasticcio they mix it all together into a kind of paste that will change your life, if you serve it with cheese, or over ice cream, or mixed into ricotta cheese.  It’s so special, you need to try it to really appreciate it.  And, as with all his condimenti and preserves, it’s biological (organic), using only fruit, no water, so a little goes a very long way.  He’s always warning me to tell Americans you don’t need a large amount if the quality and purity is there.  A small amount will satisfy you and give you hours of energy

 

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Tomorrow, we’re off to Farfa.   I’ve been surprised that even some Romans don’t seem familiar withFarfa and it’s only an hour or so from Rome.  The Abbazia (abbey) supposedly has some nuns making an outrageous marmelate (jams) and then I’ll be off  to the Maremma for all those coastal specialties.

 

If you are not already on my newsletter list, please  send me a request to add your name to the list.    I’ll send you a listing of what’s available and keep you up-to-date on upcoming offers. Email me at ExpresslyItalian@aol.com.

 

Estate in Italia 2 – Late Summer and Early Fall Places to Visit

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Summer is flying by so this is a little broader information than just the next two months.

Italy is a country of islands. In addition to the nearly 450 islands off the coasts of Italy, there are many many more in the lakes, streams and rivers inside the country. So if you are looking for new experiences, there are opportunities to plan a trip just visiting the islands of Italy.

Just this week Giglio finally lost its major tourism attraction for the last few years – The Costa Concordia was finally uprighted and able to float off the reef it’s been sitting on since January 2012. Now life can return to the slower, more normal pace on this car free, pollution free island. It’s a paradise for swimming, snorkeling, or fishing. The beaches are amazing and not crowded.
There are surviving remnants of the original Roman gate into the town to visit And there is Giglio Castle, one of the best Italian medieval “borgo”(village). It’s a really interesting village whose towering walls still stand and it is possible to walk where the ancient soldiers did. There are amazing overlooks and vista to enjoy and photograph to make all your friends envious.
And, all the restaurants, bars and shops stay open late into the night. And you are within sight of mainland of the coast of Tuscany and peninsula of the Monte Argentario and Orbetello. It’s really a lovely area.

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Don’t forget to try Panficato, a medieval sweet still made only in Giglio. Figs and grapes are dried on granite surfaces and underneath the Mediterranean sun. It will remind true lovers of tuscan cuisine of panforte, since they have a common history. In 1544, the Medici family forced many people from Siena to move to the island and repopulate it. They began to make a new version of their panforte using the ingredients present on the Island of Giglio. Another reminder that all Italian cuisine is about using the locally available ingredients.

Here’s a recipe for Panficato del Giglio:

Panficato Gigliesepanficato del Giglio

1-3/5 cup (200 g) flour
1/2 cup (100 g) regular sugar or vanilla sugar
3-1/2 ounces (300 g.) dried figs
2 cups (200 g). almonds
3 cups (300 g). chopped walnuts
1/4 cup (50 g) pine nuts
2-1/2 Teaspoons (30 g) orange peel or candied orange
1-1/3 cup (300 g) apples and pears into small pieces soaked in liqueur
150 g. dark chocolate
2 Tablespoons (50 g) cocoa
3/4 cup (200 g) of raisins
1 Tablespoons (15 g) cinnamon
Grape jam (or other jam) to moisten the fruit

Soak the dried figs in water for 2 days. Chop the figs and add the chopped walnuts, orange peel, apples and pears, pine nuts, dark chocolate. (Every thing is chopped), the unsweetened cocoa powder, cinnamon, jam and a few dried grapes ( raisins). Mix all the ingredients, shape like round loaves and place in 350 degree oven for 40 minutes.

There are so many music festivals, art exhibitions and food festivals throughout Italy at this time of year, there’s just too many to list. If anyone is interested in a particular area during a specific month I’ll be happy to send you a listing for wherever your interests lie. Either leave me a note here, or email me directly at ExpresslyItalian@aol.com.

As fall enters, there are a number of steam train tours for foods in Tuscany. There is a mushroom tour, a chestnut tour and a train that travels around the Siena area for food markets. Of course some of the biggest events are olive harvests. There are sagre, tastings and tours of pressing (frantoio) locations.

Summer Events and Places to Visit Siena

Teatro del Silenzio” was born from the creative mind of Alberto Bartalini and a group of people who have come together with the aim of creating a place where you can convey ideas, emotions, art, music, dance. “Teatro del Silenzio” is a natural amphitheater carved from the beautiful surrounding hills of Lajatico; a small jewel in the inland landscape of Volterra.

The biggest supporter of the project, and Honorary President, is the Tenor Andrea Bocelli. Born in this land, he wanted to create a place where the intense feelings and emotions experienced in a living space with Bocelli and his singer friends.. A really beautiful environment to enjoy music or theater.castgelmponas bocelli concert siena

From now until November 3, there is an exhibition in the halls of Santa Maria Della Scala in
Siena, the first exhibition “retrospective” by Sergio Staino. Staino is a contemporary artist known for his satire. Tstaino-siena-2014  exhibitionhere are watercolors and digital works over 300 works in all.

Since 2000, the artist was forced to abandon his traditional drawing tools of pencils and pens as problems with his sight worsened. So, he has learnt and mastered new techniques of drawing by hand on a touchscreen, and today says “it was a sad passage, but in reality I discovered a marvelous part of the world with opportunities to meet, compare and change my work”

 

At this time of year Liguria is another must see region. Cinque Terre (five lands) which are five small villages right on the water built into steep, craggy hills. Each is so distinct and beautiful I cannot imagine ever being unwilling to travel there. There are trains from Genoa and buses between the villages, or you can take a boat from one village to the next, a trip that is only minutes.

Portovenere and our boat
Portovenere
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Cinque Terre

 

Genoa has often been overlooked as a tourist destination. I think because it is the largest port city in Italy and it was kind of uncared for near the port area many years ago. They have done much to improve the tourist experience, including a biosphere that sits in the harbor, and well as an huge and important aquarium. There is also Via Garibaldi. In the 15th century it held only palaces of royalty and the richest and most famous families. Now many are museums and it is still one of the most beautiful streets in all of Europe.

Genoa Harbor

Genoa Harbor
Genoa Harbor

 

 

 

 

 

 

You have to taste Pesto in Genoa to know what real pesto tastes like. They have a completely different variety of basil than I’ve seen growing anywhere else. Tiny little leaves that are tender and so flavorful. And, of course, the seafood anywhere along the coast is spectacular. A grilled misto (mixed) fish plate will never be a wrong choice.Camporotondo 007

Piemonte has numerous festivals between summer (Estate) and fall (Autunno).
There are sagre (food festivals) in Asti, Biella, Novara, Torino, Vercelli celebrating various kinds of pastas and chestnuts. Torino has numerous feste for stuffed fish (No, I’m certain exactly what this is).

Just a reminder, don’t fail to check the larger cities for Civic Arts or Tourism Cards. Most often they cover the most important events and sights and they will save you lots of time and money. They sometimes help avoid wait lines and give you discounts in stores. Check online before you make your trip or stop at the local tourism office (usually located somewhere in the center of town).

Spanish Steps

There is no ‘bad’ time of year to visit Rome. There are pleasures to be had any time of year. Different events, different foods, different experiences. Italy is simply a country of such variety and beauty, I will never see enough of it. I hope this motivates some of you to make the reservations for your next trip. I’ve found few places in Italy I do not want to return to see more. And, there is always more.

Buon Viaggio

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A Month of Shopping and Guess What You Got?

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I hope everyone will be as excited as I am about the wonders I’ve found to bring home.  Please recognize Expressly Italian  is still a work in progress.    I  need to know the things people are  most interested in, what the costs are and how to fit enough into suitcases!    Any feedback is really appreciated.  And, I will investigate any special requests to the fullest.    Every trip I find new sources and undiscovered “prodotti tipici” (typical products) from every region.   All  that said, there are some exciting and unique products for you to try right now.

The Italian honey bee is a gentler bee.  A little smaller than the western version, it is a good producer of ripened honey. All this explains why Italian honey is so famous and treasured.  Stefano, a Sardinian bee keeper says his honeys are the best in the world and he has broods that are collecting from flowers, trees and even some from the macchia (the Sardinian scrub that covers much of the island).   Stefano assures me that not only do they produce the purest honey and most flavorful you can find.  I know that his Girasole (sunflower) honey will be on my morning toast for sure.   But,  of course the bee keepers from Florence make the same claims as do the bee keepers in Umbria.  Truthfully, they are all so rich in flavor it is hard to choose.   I do know they are all harvested from the wild and they are pure and so much more flavorful than mass produced, over filtered honey.   You owe it to yourself  to taste as many as you can to find your personal favorite.  I also acquired a few propolis (bee pollen) products from Sardinia.

I have some olive oils from Umbria and Tuscany and Tivoli.  Only the freshest, purest virgin oils, of course.  There’s white truffle oil too.

Black truffles!  I found some wonderful preserved black truffle.  These special little goodies are preserved in olive oil and have good till dates that guarantee they will last into next year.  So think about a special dish and it will only improve with a bit of shaved truffle on it.  And, I also found a thinly sliced white truffle preserved in oil as well.

Then there are the condomenti (which really translates as flavors).  There is everything from the wine jellies, to preserves from frutti di bosco, and some special cherry marmellata that will make wonderful tarts.  And mostarda, the sweet spicy condiment which is great on meats, or cheese or almost anything.    These condiments  add some interesting tastes to many dishes and that extra layering of flavor that separates a good meal from a great dish.Image

Then there’s some fantastic agrodolce – with either raspberries or figs.    The agrodolce can be used like a hot sauce, just a little makes a big flavor difference.

From the Maremma (southern Tuscany) there is bottarga (the fish roe that is sprinkled onto pasta for a unique taste) as well as Colatura, the anchovy essence that is made only in a few places; it is impossible to find even in most of Italy.   I’m getting these products directly from the farms and families that produce them so you know the quality and flavor is unmatched.

This time I am also bringing some Tuscan beans, including cicerchia, which is the oldest cultivated legume.  I’ve been told that the traveling Roman army survived on cicerchia and grain (mostly corn and wheat).  The cicerchia provided the protein, the grains the carbohydrates.   Cicerchia is an extremely healthy food gaining in popularity here in Italy    High in protein, phosphorus, , B1 and B2 and, of course, lots of fiber it’s very healthy.  Usually it is used in soups, or in pasta dishes (Italians often use beans with pasta — garbanzo beans, or savona or other cannellini types).  The Cicerchia that I’m bringing is split, so the cooking time is much less and doesn’t require soaking.  I’ve also got lentils, some tiny white Tuscan beans that are like a small version of a cannellini bean (they also do not require soaking).  And, there’s the occhiali bean, which looks a little like (but isn’t) our black eyed pea.  Any or all of the type beans make excellent Ribollita or vegetable soup,

ImageSThese are some of the 
dried beans and
 herbs used in Tuscan bean soup.

Or, you can try a very Tuscan way to eat the beans.  Cook them till they are creamy, mash them a little, add salt and pepper to taste,  put onto a toasted piece of bread and drizzle with a high quality olive oil.  Really yummy.   You too can become a “bean eater” as the Tuscans are called.

Chocolate was one of the most requested items and I  brought a number of artisanal chocolates made in Perugia as well as a few other small towns in Umbria.  There is a lot of chocolate and hopefully in October, when we return, we’ll be going to the international Chocolate festival in Torino and I can really overdose.   In the meantime I’ve got plenty of choices for all tastes.  Including packages of Ciobar, the hot chocolate that seems more like a pudding to me.

I’ll be sending out a newsletter with all the products available and their prices shortly.     Remember, the quantities are limited, so don’t hesitate to order if you want something. And, you can place your request for the fall shipment at any time.    If you are not already on my mailing list, please send a note to ExpresslyItalian@aol.com and I’ll be sure you receive updates and product listings.

The dried porcini are incredibly fragrant and so are the sun dried tomatoes.  Both are unlike anything I’ve found in the U.S.  They have so much flavor you use less of them, so they are quite reasonably priced.     And, I have a great new selection of herbs and spices from Mauro Berardi, from Campo dei Fiori in Rome.

Come share the journey as I explore all that Italy has to offer.

 

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The Tuscan Maremma in Spring

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I love the Maremma.  So many people visit Tuscany and think they’ve seen it all after Sienna, Florence, Orvieto and maybe a few hill towns.  Nope.  The western part of Tuscany by the sea is so special, it deserves much more attention than it receives.  On the other hand, it’s nice not to be over run with tourists.     While the whole of the Maremma covers a large area, I know the area near Grosseto and south best.

The Maremma area has almost timeless roots.  The Etuscans long before the Romans lived in this area.  They built cities and developed agriculture in the midst of beautiful landscapes.   Many of the people still living in this area are descendants of the Etuscans, a people who lived in this part of Italy long before the Romans.  While much is unknown about their civilization, the Etruscan people were known to be intelligent, gentle people with many advances in their culture and few wars.  They were easily made extinct by the Romans.    There are many both Etruscan and Roman ruins in this area to be explored.  

Pitigliano, Manciano and Montiano are only a few of the spectacular hill towns.   But it’s the sea and the towns of Porto Santo Stefano, Orbetello, Albinia and Capalbio  that keep my heart in the Maremma.    Orbetello is on a thin strip of land  that crosses in the middle of a coastal lagoon.   The isthmus joins the Argentario to the Tuscan mainland. Although Orbetello is surrounded by lagoons it is also connected to the Mediterranean.

There has been a settlement in Orbetello since the 8th century BC!   Being on the sea means fishing has always been important to it’s livelihood and culture.  

Lagoon Orbetello 2
Lagoon at the edge of Orbetello
Orbetello lagoon
Orbetello and the lagoon surrounding it

 

 

 

 

 

 

 

 

Orbetello is one of the few areas in Italy still producing bottarga, which is flaked and served simply with olive oil on warm bread or grated over vegetables and salads. It is finely grated and served over spaghetti to make their most famous dish ‘spaghetti alla bottarga’. 

Covitto

Covitto fish market has been in Orbetello since 1940.  Domenico moved from the Amalfi Coast to Orbetello and brought his idea and process for making bottarga.  His was the first Botarga made in this part of Italy.  It is still made the same way.  Bottarga di Muggine is famously used in Sicilian dishes.   Buying the whole roe sack is quite expensive, but this grated bottarga is much easier to use and less expensive.  It is wonderful over salads and vegetables, but the best known use is in Spaghetti alla Bottarga.  You simply add a little olive oil to a pan, heat it and add a little red pepper flakes and add cooked pasta.  Take it off the heat and sprinkle the Bottarga over the pasta and a good handful of fresh chopped parsley.  So simple and yet so special.  It takes only a little for very rich flavor.  The 40 gram jar I have will last well past the end of this year if kept in the refrigerator.   Bottarga is very rich in protein and Omega 3’s with a delicate and wonderful flavor.

Colatura 1
Colatura di Alici
Botarga from Orbetello
Bottarga from Covitto

 

 

 

 

 

 

 

Domenico also brought with him from Cetara,  the process to make Colatura di alici.  Anchovy Sauce.  It’s definitely part of the slow food movement.

His  famous amber condiment is delicate and available only in Italy.   While they use it for pastas, it is a wonderful flavor for anything that needs a little depth of flavor.   This amber magic is made by taking fresh caught anchovies with salt and laying them in a wooden container called a “terzigni”.  After four or five months the liquid that comes out of the bottom hole in the container is harvested.  It’s quite different than the Asian fish sauces.  Delicate and uniquely flavored, it adds that indefinable extra to many dishes.

For an easy Pasta dish, use a simple pasta and cook it as directed on the package.  When it’s about done, heat about 4 Tablespoons extra virgin olive oil in a pan, add a clove of garlic, being sure not to brown it, along with some red pepper flakes to taste, and  about 3 Tablesppons of  COLATURA DI ALICI  with a little pasta water.  Add the drained pasta and sprinkle fresh chopped parsley over and serve.  Keep the COLATURA DI ALICI handy to add additional over the top of your pasta to taste.    This should generously serve 4 people.

Covitto Catch
Colvitto’s fresh catch.  This fish market has been ‘the’ place buy your fish in the area  since WWII.

This area of  Tuscany  is full of regional typical products not generally seen outside the area.  The Maremma is a mixture of farm lands, cattle ranches and seaside fishing villages.  It’s well worth spending some time in this area and exploring the beaches as well as the ancient ruins all around you.

From Albinia I brought back Conserve to be used with cheese or bruschetta.  One I love is called Conserva del Buttero.  The Tuscan cowboys, horses and the Maremma sheepdog are all parts of this interesting area.  The Conserva del Buttero’s ingredients include:  peppers, peaches, apples, pepperoncino, apple vinegar, lemon juice and sugar. Wow is it great.  It would be fabulous with meat as well as served with pears or apples.  So many uses for these conserve.  I hope you’ll try some of these magnificent specialties.

 

Please feel free to email me at ExpresslyItalian@aol.com if you have any questions or want any additional information.   I do hope you have the chance to explore this part of Italy.  I ended my week with a fabulous dinner made by a long time resident of Montiano who fixed a fantastic cinghiale, with juniper berries and raspberry  agrodolce sauce.    Thanks Penelope, it was better than any I’ve ever had.

Cinghiale
Penelope cooked a very special cinghiale – her own recipe.

I have so much more to tell you about this special area, I’ll have to make another blog entry sometime in the near future to tell you about Albinia, the fantastic Alimentari un Mare di Sapori and explain some of the other local products.