Mauro Berardi

Hooray! It looks like we may actually return to some normality this year.

Posted on May 19, 2021 Updated on May 19, 2021

I, like everyone else I know have been lying low, waiting and hoping for a more sane and normal life to return. Well, sanity might be too much to ask. But it looks like at least most of the U.S. is soon going to loosen up some and travel may start again as soon as June. I am finally confident enough in the loosening of quarantines and shut downs that I have booked my return trip to Italy. It is truly astonishing that it has been so long since we were in Italy. After living there for a few years, and traveling twice a year for so many years, it has left me not only sad, but a little confused.

I am feeling so fortunate that all my friends and associates in Italy have remained healthy. It has been so impressive to me that so many Italians followed all the restrictions that were put on them.

Most of the regions are now at least partially open. As of this date six regions remain in the “orange” zone,, which limits travel between regions and more restrictive business hours, etc. (Puglia, Basilicata, Sicily and Calabria and Sardinia will remain in the orange zone another week). Otherwise, travel for anyone who can prove vaccination or nagative covid testing is open. There is still a 10 pm curfew in most places, including Rome. While there are still restrictions, like social distancing and masks, museums are opening, theaters and movie houses are opening. Italy is determined to ready for tourists by the end of June. I am takingno chances and will wait for summer tourists to move on.

I am determined not to miss another olive harvest. I will be traveling the end of October to be in time for the harvests. I have promised a visit to Puglia to visit the ‘Just Puglia Factory’ a relatively new endeavor with artisinal local products from the Lecce Apulia area. I am excited to visit – to experience the Just Puglia Olive Oil collection including the infused organic extra virgin olive oils. They will have cooking classes, locally grown produce and local ceramic artists from Grottaglie with their traditional gray salt glazed ceramics. It sounds like a fantastic project. Apulia is a very beautiful area near the heel of the boot. If you have the chance to visit be sure to visit Bari, Lecce and especially the Trulli houses of Alberobello. There is so much great food in this region too. The area is considered the breadbasket of Italy because of the durum wheat grown there. The best taralli come from Puglia.

Puglia has some of the most favored olive oils in Italy

I will be sending out a newsletter with updates so if you are not already on my mailing list, please send me an email and I’ll happily add you to the list. And, yes, I will bring back fresh harvested olive oil and spices/herbs from Campo dei Fiori. And, that really special honey from Sardinia that Stefano has.

_{Mauro Berardi – Spezie famose nel mondo}

Farfa starts olive harvesting in late October. I’ll be there.

Mauro, Marco and Fabrizio await me.

I am hopeful that by the fall life here as well as throughout the rest of the world will have taken on a more normal look and we can all relax for awhile.

Thanks for your patience with me. I think I can get myself back to organization, communication and photos soon.

This entry was posted in Campo dei Fiori, Italian food, Mauro Berardi, Rome, Spices, Uncategorized and tagged Campo dei Fiori, cooking Italian, Italian food, Italian travel, Mauro Berardi, olive oil, travel.

Italy Revisited — TV Game Shows

Posted on November 14, 2018 Updated on November 14, 2018

I am currently beginning to pack to return to California. Besides having to find creative ways to get as much back with me as possible without triggering the dreaded third suitcase cost of $240, I have been watching a little local tv.
I have never written about Italian tv because it really is something you need to see for yourself. It is a little hard to explain in any language. I have just been watching Stasera Tutto è Possibile (tonight everything is possible). Now I am the first to admit my Italian leaves much to be desired, especially with long conversations or talk shows, where it is normal for at least three people to be talking at the same time. And over the years I have watched many of these competition type shows, usually with a confused look on my face and my Italian dictionary in hand. There is one where if you lose you are dropped through the floor if you lose (caduta libera – free fall ; one where they spend hours imitating famous singers and are made to look as much like them as possible.

I am not kidding about hours, that program is three hours long. I have seen Elvis, Amy Winehouse, David Bowie and numerous famous Italian singers I am totally unfamiliar with. And listened to the panel critique the contestants ability to mimic not just sound, but looks, style and mannerisms of more famous folk.

Introductions to these varied people

On Stasera Tutto è Possibile, I have no idea what the point is, but they take this motley group and have them sing along with familiar music, like Abba or The Village People. Then they take the away the recorded music and you hear what they actually sound like, which is pretty awful since they don’t know the words or have much in the way of voices. Then by twos they pair off for segui le labiale (sort of read my lips) where one has headphones and tries to figure out what the other is saying. Following this they have sketch games with angled stages and weird(er) costumes. Did I mention you really have to experience it yourself. It is unlike anything on American tv. Although Stasera is 2 hours long I admit by the time they got to the sack races I gave up. It is not the first time either. It is fascinating but I have my limits.

Then there is l’Eredità. I did watch this every evening while living in Italy. It isn’t Jeopardy, but I looked at it as educational to sort of help my Italian. It’s got several round where the seven players are eliminated until there is only one left. The categories range from music to trying to answer questions to determine the theme to categories. They are building winnings along the way. The final round is called “La Ghigliottina” (The Guillotine). This is random choices between two words and the guillotine either cuts your winnings in half if you guess wrong or passes if you guess right. You usually lose much of your “winnings”After there are 5 words the contestant tries to ascertain the thematic connection to theother five words. If the word is correct, he wins the game. For years now, even if I know all the words I have never been able to figure out the theme word.

Oh, and lest I forget to mention it, almost all the shows have at least two or more young women in sexy clothing moving around usually with not much to do.

I highly recommend on your next trip to Italy forget whether you completely understand the language and tune in to the uniquely Italian spectacle of game shows.

This entry was posted in Italian food, Italy, Living in Italy, Rome, travel, Uncategorized and tagged cooking, cooking Italian, Food, Italian travel, Italy, Mauro Berardi, Rome, spices Mauro Berardi.

Eating well without being in Italy

Posted on January 20, 2016

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.

This entry was posted in Campo dei Fiori, Italian food, Mauro Berardi, Pasta, Rome, Spices, Tuscany, Uncategorized and tagged Campo dei Fiori, cooking, cooking Italian, Food, Italian food, Italy, Mauro Berardi, spices.

BEING HERE. IN ROME NOW

Posted on October 15, 2015 Updated on October 15, 2015

Rome is my favorite city in the world. I love being here. Although sometimes the graffiti and dirt dismay me, and admittedly my stomach often reaches my throat when I see how close cars come to one another or worse to the buses, While I am far too old to consider driving a motorino in this city, or maybe I never had that kind of courage, I do admire all those lovely women on their way to work looking worldly and chic. And I wish I had found myself in Rome much sooner.

I remind myself often that I am not a tourist on vacation. My schedules are full but have nothing to do with tour groups or monuments. My friendships in Rome run very deep and anchor me solidly to this country. I am welcomed into the home of a dear friend no matter the duration of my stay or how frequently I “visit”. I have parts of myself stuck in Florence, Milan and a few other cities as well. But, Rome . . . . Being here is more about reconnecting to the people and places so dear to my heart than just visiting. I am in Rome, but not of Rome. Too many people have passed over her streets and vicoli for me to ever really be a part of all this history. Sometimes I regret not having found myself in Rome earlier in life, but I do not really believe it would be different. I have not given up on speaking Italian well, but I have been re-thinking my aspirations of fluency. Yet each conversational attempt is met with affection and patient correction. from strangers as well as my friends. My days are crushed with the same things anyone returning home has; setting up meetings, making phone calls to friends planning lunches and dinners, and for me shopping. And, getting here is the beginning I need arrangements for travel to shop in Milan, Florence, and on this trip Bari. Expressly Italian was born to help cover the costs of my travel. No plans for expansions, or growth, only my desire to continue striving to afford my need to be in Italy.

It is exciting since every trip brings new people into my life, new products to share with Americans. Today, I was introduced to a lovely woman living south of Rome. She has lived in Italy fifty years, although she was born in India. She is intelligent, well spoken and thoughtful. And her name is Ushabella. Is that not a lovely name? She had worked many years for an airline when she was laid off. Then she began to think of ways to utilize her talents and connections. She is currently representing a cable and wiring company from Delhi. She also has pashmina from India nicer than I have seen in years to sell.

They are luscious colors and really fine quality. Unfortunately for both of us, Expressly Italian specializes in only Italian products produced by Italians. But I will certainly see if I find anyone to connect her with. There is synergy wherever you look and more understanding of how much different and the same we all are if you are interested.

I am grateful that Expressly Italian is offering me the challenge of getting real Italian tastes into mouths outside of Italy. Each trip I seem to find new beauty unseen by me before. I know that will never end. At heart, Italy is really all about beauty; in words, art, mountains or sea coasts.

I hope if you have been here or not visited recently that you will see for yourself how life changing Italy can be for you. In the meantime you can allow Expressly Italian to introduce you to the many items never sent outside Italy. You can try some of the special olive oils produced in small batches, some of the famous Mauro Berardi spic3 mixes from Campo dei Fiori or some of Sardinia’s purest, healthiest honeys Stefano cultivates and soooo much more. Email or comment but do send your questions or requests.

This entry was posted in Uncategorized and tagged apartment rentals, Campo dei Fiori, Carnival, cooking Italian, Food, honey, italian beaches, Italian food, Italian travel, Mauro Berardi, Milan, olive oil, Rome, spices.

Real Italian Cooking

Posted on June 7, 2015 Updated on July 4, 2015

Stefania Barzini is a widely known and respected food journalist, blogger, cook book author (she’s written seven!) and teacher. She has wonderful classes she teaches (in English) outside Rome where she lives. Her warmth and generous spirit are energizing for any cook, and her knowledge of Italian food from all regions of the country is truly impressive.fo at her fingertips. And varied information it is. Stefania lived in Los Angeles for a few years and gave cooking classes there. She was integral to the beginnings of Gambero Rosso, the cooking channel in Italy as well as writing for their magazine. In addition, Stefania has authored at least seven books:

I was fortunately able not only to meet Stefania on my last trip, but to take a class with Stefania. She is not a restaurant chef; she does not care about perfect presentation; she cares about the ingredients, the taste and preparing it with love. Her objectives are to use the highest quality ingredients, sharing her love of food and cooking, and sharing her knowledge with others. She particularly enjoys teaching english speaking students which is even better for me.

Please check out her wonderful website http://www.follecasseruola.com. This fantastic site is not just great looking, it also has so much information you will have a difficult time deciding on which course to take. I was interested in meeting her and did not care what class was available. She not only teaches cooking for many regions of Italy, but also teaches some American cooking – she’s got a class on barbeque and one on Louisiana (with Jambalaya and Cajun shrimp)and even a class on American breakfast!

Casa Barzini - Cooking in the country — Casa Barzini – Cooking in the country

Stefania has so much knowledge at her fingertips. And varied information it is. Stefania lived in Los Angeles for a few years and gave cooking classes there. She was integral to the beginnings of Gambero Rosa (the cooking channel in Italy) as well as writing for their magazine, among many others. In addition, Stefania has authored at least seven books: A Housewife in Hollywood, the Splendors and miseries of American eating; Dining with the Godsaditions. And, last year, she had published, “ One Hundred Fifty Years of our Country’s History told by Great and Small , Memories and recipes from the Aeolian Islands; So we ate, Fifty years of Italian history between the table and custom and Traditions. And, last year, she had published, “ One Hundred Fifty Years of our Country’s History told by Great and Small Cooks”.

Stefania has stories of famous chefs of Italy and all about the regional cooking of Italy. It is truly an honor to have the chance just to chat with her. She’s charming, kind, a great cook and a wonderful writer.

We are very fortunate that next year she plans on a teaching tour of the United States. I don’t know exact dates yet, or even the full itinerary, but New York, Atlanta and Los Angeles are definite. I’ve invited her to teach here and she is very happy to do that. I already have a number of people interested in signing up for the class. If you are interested, drop me an email and I’ll add your name to the list.

Normally her classes do not have more than eight people. I think we can get enough people for her to teach at least three or four classes, in the spring of next year.

The only class I could attend was a class on pasta. You can never have enough practice with pasta making, so I was quite happy to be able to attend this class “Le Mani in Pasta” (hands on Pasta). We cooked a Lasagna with Zucchini and cheese, Tagliatelle with Pine Nuts, anchovies and raisins and Gnocchi ala Romana (which is nothing like the traditional gnocchi.

It was especially exciting for me since the others in the class were an English woman and her parents. Rachel eats is a blog I’ve followed a long time. I never really thought about how she would sound in person. In my head she had no accent, but in person . . . I had to pay close attention to her speaking to understand her. She’s also an amazing writer. She’s lived in Rome for more than ten years and traveled writing about places and food, cooking and recipes. Her just published book is titled “Five Quarters; Recipes and Notes from a Kitchen in Rome”. I adore her writing and her blog got her enough attention to have a publisher approach her about writing a cookbook. Check out her blog at https://racheleats.wordpress.com/

Stefania’s class was so interesting, I learned new techniques; more reasons to keep cooking Italian and how to enjoy the process from beginning to end. Eating all that wonderful food is exciting as well as filling.

She uses all parts of the zucchini - blossoms and stems included. — She uses all parts of the zucchini – blossoms and stems included.

Lasagna with Stracchino cheese. Another cheese I miss. — Lasagna with Stracchino
cheese. Another cheese I miss.

I cannot wait for Stefania to visit Los Angeles to join classes here.

SAMSUNG CAMERA PICTURES — Gnocchi alla Romana is a semolina pasta that gets baked. Really good!

Taking a class while traveling can be a disaster or an amazing experience. Please do try to check out the person giving the class, the class sizes and costs. Some are ridiculously expensive. Stefania teaches and generously sprinkles the instructions with stories of her travels, the origin of the recipes and regional specialties. And, hers are some of the most reasonably priced classes I’ve taken anywhere. Please check out Stefania’s website: http://www.follecasseruola.com. It is both in Italian and English. If you plan on being in Italy, check out her schedule and take a class. It is a memorable experience.

I love Gnocchi alla Romana and it is easy to make.

This entry was posted in cooking classes, Cooking Italian, Italian food, Italy, Living in Italy, Pasta, Rome and tagged cooking, cooking Italian, Food, foods, Italian food, Italian travel, Italy, Mauro Berardi, stefania barzini.

Shopping Italy in the Spring

Posted on April 29, 2015 Updated on April 29, 2015

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.

Sardinian botarga. — Sardinian bottarga.

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.

This entry was posted in Campo dei Fiori, Expo Milan, Italian food, Mauro Berardi, Rome and tagged Campo dei Fiori, cooking Italian, Food, honey, Italy, Mauro Berardi, Milan, olive oil, Rome, Shopping Italy, spices.

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

Posted on March 9, 2015

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.

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.

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.

This entry was posted in Campo dei Fiori, Cooking Italian, Expo Milan, Italian food, Italy, Maremma, Mauro Berardi, Pasta, Rome, travel and tagged cooking, cooking Italian, Food, honey, Italian food, Italian travel, Italy, Mauro Berardi, Milan, Shopping Italy, travel, Tuscany.

CARNEVALE – NOT JUST FOR VENICE

Posted on February 6, 2015

If you’ve ever been in Italy before Easter, you know the joys of Carnevale. Although Venice is world renowned for it’s amazing Carnevale parties, costumes and celebrations, but other areas of Italy are also in the spirit of full on celebrating before the deprivations of Lent. The kick off for Carnevale is February 17th, this year. Venice is an exceptional exprience at this time of year, but celebrations are held all over Italy from Venice and Milan down to the villages and towns of Sicily. The celebration of Carnevale is the Italian version of Mardi Gras. of beads.

Originally, Carnevale used the costumes and masks to allow the people to mingle, the rich were not recognized and the poor could parade as if they were equal and no one would know. And, there were plenty of women who chose to dress as men, and vice versa. Today the costumes and masks continue to captivate young and old. And, each area of the country has their own way to celebrate.

In the past few years, Ivrea, which has been celebrating this way since the 1600’s has been getting more attention because part of their celebrations is to throw 400 tons of oranges. Yep, 400 TONS. This is the celebration of the town uprising against the regime in power. It’s very much like our Boston Tea Party, although much messier. Like most Italian events it is accompanied by a parade, a palio (competition) and then a huge feast, and of course, fireworks displays.

There are many cities throughout the country that have equally unique Carnevale celebrations. In Viterbo, which is just north of Rome., the commune of Ronciglione has become quite well known for their celebration. They have been celebrating for more than a century so there is a well established program. They have a “King of Carnevale” who takes over the town from the mayor and begins the parties. He’s followed by riderless horses running through town. There are days of horse races, parades with floats, parties and confetti thrown. And, of course, lots of food.

Then there is Rome. Since about 2010, Rome has re-invented their Carnevale. And, the celebration seems to be growing very quickly. Carnevale is very much for the kids and family in Rome. For them, it is a combination Halloween and Christmas and they love being in costume. There are many events to entertain the children from the Zoo having special programs, to horse shows and competitions and some racing.

Rome’s Carnevale, it has always been about the horses. The most well-known of Rome’s annual carnival events is the horse-drawn parade taking place along Via del Corso at 16.00 on 17 February. Involving more than 100 horses and carriages, the parade evokes the Berber horse race that was historically the most important event of the Roman Carnival until 1874 when it was abolished by King Victor Emmanuel II due to the death of a spectator. The finale is a really spectacular fireworks display in Piazza del Popolo.

There is always a full program of musical performances when there is a celebration in Rome and certainly there are many of all types of music available this month. Piazza del Popolo and Piazza Navona are both centers filled with children and families watching the street performers, puppet shows and throwing confetti on everyone. It’s great fun.

This year Rome Carnevale celebrates Queen Christina of Sweden on the 360th anniversary of her arrival in Rome, with a number of initiatives organised by the city in collaboration with the Swedish embassy and the Swedish Institute of Classical Studies in Rome. So you can expect many art exibitions and musical programs for this tribute.

Ahhhhh. And the food. Never forget the food. Like most things in Italy, although the sweets may be similar, each region has their own name for them. In Rome, the most popular sweet, and only available during this time is the frappe. Frappe are flat, crisp sweets often covered with powdered sugar. They are also called Frappole, Sfrappole, Flappe in central Italy, Cenci (“tatters”) orDonzelli (“young ladies”) in Tuscany, Crostoli (“crusts”) or Galani in Veneto,Lattughe (“lettuce”) in Romagna, Nastri delle Suore (“ribbons of the nuns”) in Emilia, Bugie (“lies”) in Piemonte, and Gigi in Sicily. I am drooling just thinking about those sweet crunchy treats. But, don’t forget to try the bigne, which are filled with cream, usually yellow, but sometimes you can find a cream of a different flavour; and castagnole are fried balls of dough about the size of a chestnut covered in sugar.

I have a great recipe for castagnole. They are a little like a cake doughnut. You just pop them in your mouth and it is amazing how many you can consume before you even realize it. The sugared balls are very popular, but there are also the gorgeous ones that are done by first dipping them in Alchermes, the blood-red Florentine liqueur, before the sugar coating: the ‘bath’ in the liqueur gives them a look of tiny peaches.

Here’s a recipe so you can try them yourself.

200g flour, preferably ‘00’, about 7/8ths of a cup
40g butter, about 3 Tablespoons
2 eggs
40g sugar, 1/3 cup
8 g baking powder, 2 teaspoons
Grated zest of one lemon
Oil for frying
Granulated sugar
Alchermes (optional)
Directions:

Place the flour, sugar and baking powder together in a large bowl. Create a well and add the butter and eggs and lemon zest. Begin beating the ingredients from the center and slowly incorporate the flour. (This is the same mixing process you use to make pasta!) Mix until all the flour is absorbed and a thick dough is created.

Cover and let rest for 30 minutes. Divide into four parts and roll each part out into a long cord. Cut each cord into chestnut-sized pieces.
Heat the oil for frying. Deep fry the dough until golden. Remove from the oil and place on a tray with paper towels. Let drain for 1 minute.

Quickly place in a bowl with the Alchermes (if using) and roll to lightly soak the balls. Remove from the Alchermes and place in a small paper bag with 1 cup of granulated sugar and shake to cover lightly with sugar. If you do not use the Alchermes, just put them directly into a paper bag with the sugar and coat.
They are best eaten warm, but can also be served at room temperature. I do not know how long they keep, I have never had any left over.

This entry was posted in Cooking Italian, Rome, travel, Uncategorized and tagged Campo dei Fiori, Carnevale, Carnival, Food, Frappe, Italian travel, Italy, Mauro Berardi, spices.

A New Year – Moving towards Spring

Posted on January 18, 2015

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.

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.

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.

This entry was posted in Campo dei Fiori, Cooking Italian, Maremma, Mauro Berardi, Rome, travel, Tuscany and tagged Campo dei Fiori, cooking Italian, Food, honey, Italian food, Italian travel, maremma, Mauro Berardi, spices, Tuscany, Umbria.