What to get your favorite Italophile
Have a friend, loved one, family member or co-worker who loves all things Italian? (Duh. Who doesn't really?) Well, if you are having trouble coming up with a gift, let me come to your rescue.
Have a friend, loved one, family member or co-worker who loves all things Italian? (Duh. Who doesn't really?) Well, if you are having trouble coming up with a gift, let me come to your rescue.
Rome is a cultural mecca. There are so many things to do there. You could spend a lifetime (and a fortune) trying to conquer it all. But you don't have to spend a king's ransom to feel like you have experienced the real Eternal City. There are many great FREE things to enjoy in Rome, many of which include churches, museums and monuments that have been listed over and over. The Vatican, the Forum, the Colosseum-and many more. If you have been to Rome and exhausted the most popular sites, it may be time for something a little different. Here are some suggestions.
Yeah, well, not exactly.
Photo courtesy of Earth Photography.
Sometimes a picture is worth a thousand words. Really good pictures, that is.
Mine, well, sometimes I think they are not worth a hundred words.
For those of you who have not visited, Venice is a city like no other. It is hard to capture that special feeling without actually spending time there.
I was perusing the internet, as I often do, and found a photographer who has managed to capture the magic of Venice, through his lens. Whether it be stunning night shots on the canals or a rarely captured shot of the Piazza San Marco, without a soul in sight, these photos will take you on a magical tour of Venice.
This site, called Earth Photography, also has great photos of Rome, Florence and a few others in Italy. And if you are sucked in, like I was, you can visit other countries like France, Greece and Morocco.
It's like eye-candy for travelers.
Enjoy!
This little hilltop town perched atop the Tuscan mountains is often called Medieval Manhattan, due to its many skyscrapers that seem to be longing to touch that Tuscan sun.
I am here to announce some very exciting news!!!
According to a Reuters article published on Monday, Italian governing bodies have been taking some liberties this summer by instituting some strange laws in their towns. Italian newspapers have coined this the "summer of bans."
For example, sandcastles are banned in Ercela, close to Venice.
Sandcastles? What the...
And you cannot mow your lawn on the weekend in Forte dei Marmi.
Alright, maybe it's hard to hear that soccer game with the roar of the mower's engine.
PDA in a car could cost you 500 euros in Eboli.
In a country where love and romance are celebrated, you would think it was encouraged, no? Hmm, 500 euros, depending on the affectioneur/affectionee, could be worth it!
And in lovely little Lucca, feeding the pigeons is not permitted.
If you have ever been to Saint Mark's Square in Venice, you would totally be on board with that one!
My curiosity was piqued by the article and I wondered what else I might find in terms of Italian bans.
So I googled it.
Up popped an interesting story about a couple in Rome that was banned from naming their own son, Vendredi, which means Friday in Italian. It seems they chose the name based on a character from Robinson Crusoe, but the Italian courts deemed that the name "would prevent him from having serene interpersonal relationships".
Ha. Love that one.
Also in Rome, last month the Mayor banned groups of three or more signing, dancing, drinking or eating in the street. You may face a fine of up to 500 euros.
This sounds like what I would do on a good vacation, celebrating in Italy. So am I not allowed to have fun in Rome now?
And how could we forget that at the end of 2006, Italy was one of the first countries to ban women deemed too skinny from fashion show runways.
This is my personal favorite, celebrating normal and chubby girls, worldwide!! We like fashion too, ya know.
One of the most well known Italian bans went into effect in January 2005. The dreaded smoking ban.
As the law states, there should be no smoking in all enclosed public places, which includes offices, shops, bars, cafes and restaurants, unless a sealed off room can be provided for the non-fumatori. Fines range form 275 euros for the smoker, up to 2,000 euros for the business owner. Fines can be higher if the smoking happens in front of children or pregnant women.
Since there are so many stipulations and definitions, many loop-holes are created and different interpretations are prevalent.
Needless to say, the smoking ban is obeyed in Italy about as much as traffic lights, speed limits and the implied fidelity in marriage vows.
That is to say, "just a suggestion."
And the further South you go, the less it is enforced.
In spite of that, as a result of the smoking ban, heart disease and heart attacks in Italians are reportedly dropping every year.
A welcome side effect, wouldn't you agree?
So, what are your thoughts on these crazy Italian laws? Do you think this is a case of local governments trying to take too much control? Are they trying to do the right thing or just collect a windfall in fines? Which laws do you agree or disagree with and why?
Limoncello.
Just hearing the word spoken in Italian, with that little lingering double *L* and the shortened o at the end conjures up images of Positano.
Well, really of Raoul Bova in Under the Tuscan Sun.
But he was in Positano.
We had some of the best Limoncello in Ravello, Italy.
Ravello, Sorrento, Positano, Naples, Capri and Amalfi- they all claim to make the best! I really can't tell, it is all so good.
It's a great little lemony digestivo, perfect for hot summer evenings. But be careful, the high alcohol content might just knock you on your didietro!
Needless to say, we have been polishing off quite a bit of late, with the temperatures hovering in the 90's here.
Limoncello can be found in liquor stores locally, but making your own is very simple and inexpensive.
The recipe only calls for four ingredients. Alcohol, lemon peel, sugar and water.
Traditionally, in Italy, the alcohol used is about 190 proof, but since that is not always readily available, use the highest you can find, typically 151 proof. The higher the alcohol content, the more lemon flavor is extracted.
Here is a quick recipe if you are feeling adventurous!
Limoncello
10 lemons, Meyer or organic
1 bottle grain alcohol, like Everclear
3 cups sugar
2 3/4 cups boiling hot water
Wash and scrub the lemons, removing all dirt. Dry. With a potato or vegetable peeler, peel the rind off each lemon in large sections. Leave as much of the white pith behind, as it will add a bitterness to the limoncello.
Place peels in a large airtight glass jar or container. Pour in the alcohol. Let sit in a cool dry place for at least one week.* Shake the container once a day.
When the week is up, put the sugar in a bowl and cover with the hot water. Stir until sugar is dissolved. Cool.
Strain the lemon zest mixture. Combine the yellow lemon liquid with the cooled sugar water and stir until mixed well.
Pour into an airtight container, chill well and then serve cold.
I store mine in a glass bottle that I keep in the freezer so that it is always ice cold when I serve it!
This would be great to give for gifts as well. Just buy some simple little glass bottles, fill, and put a little ribbon and a handmade card with serving suggestions on it!
* There are many different recipes out there that have the lemon mixture sitting from only 2 days to 80 days. Experiment and see what works best for your palate.
Have you ever tried limoncello? Have you ever made your own? What are your secrets to making the best?
If you are like me, you love bread. I mean reeeeally love bread. And I don't mean soggy old Wonder Bread either. I am talking about homemade artisan breads like Ciabatta, Peasant Bread, Boules and French Baguettes.
A loaf of these delicious breads runs about four bucks and since there is only two of us, it is no surprise that is turns stale before we can use it up and there are only so many batches of bread crumbs a girl can make!
I hate wasting food, so I turn to the Italians, specifically the Tuscans, who wrote the book on how to make use of everything you have. You know, stretch that almighty Euro. Even stale bread.
In the winter, the best way to use up stale bread is to make a ribollita. But since I can't even think about making a hot, heavy soup in the heat of the summer, I'll turn to the best summer recipe I know.
Panzanella.
This one is so simple, but yet I have seen many different recipes for it. I do not put cucumbers in mine, but you can if you like. I also prefer large chunks of bread and tomatoes, even though the traditional recipe states to cube the bread and tomatoes into small 1 inch pieces. But it is all about personal preference.
No exact measurements for this one, as I think it is one of those throw it all together and season to your taste recipes. Which is another reason I love it!
Panzanella
Soak the bread in some water for about 10 minutes-longer if the bread is really stale. Squeeze out excess water. Put into a bowl. Chop tomatoes and onion and add to the bread. Liberally drizzle with oil. Splash in a few dashes of the vinegar. Add the roughly chopped basil and sprinkle with salt and pepper to taste. Gently toss and let the flavors mingle a while before serving.
Buon Appetito!
I love making a crostata. I love eating them even more. They are Italian baked dessert tarts, much less fussy and perfect looking than a tart or a pie. The rustic, rough shaped finished product looks homemade with human hands, rather than the perfect, glossy tart and that in and of itself warms my heart.
And as a bonus, you don't have any extra pan to clean.
So last week, when I spotted fresh cherries at the farmers market, I knew what I had to do.
This recipe is adapted from several different recipes from Barefoot Contessa, Victoria Magazine and Taste of Italy Magazine, with my own little touches thrown in.
Cherry Almond Crostata
For the pastry (makes 2):
2 cups all purpose flour
1/4 cup sugar
1/2 tsp salt
1/2 pound very cold unsalted butter, diced
dash of almond extract
For the Almond Frangipane:
1/2 cup sugar
1/2 cup ground almonds
1/2 cup butter, softened
1 egg
For the filling, topping
4 to 5 cups fresh cherries, pitted, halved
3 tablespoons cornstarch
1 egg
1/4 sliced almonds
sugar for sprinkling
For the pastry, place flour, sugar and salt in the bowl of the food processor fitted with a steel blade. Pulse to combine. And butter and hand toss to coat with flour mixture.
Pulse 12-15 times until the butter is pea-sized. With the processor running, add 1/4 cup ice water mixed with the almond extract, all at once from the feed tube. Keep pulsing to combine, stop the machine before the dough comes together.
Turn the tough out onto a floured board and form 2 disks. Wrap each with plastic wrap and refrigerate one for at least 1 hour. The other goes in the freezer (unless you are feeling hungry and want to make 2).
While the dough is chilling, make the frangipane. Blend the almonds and sugar in the food processor. Cut the butter into cubes add to the nut mixture and pulse to combine.
Add egg and pulse until completed combined, about 30 seconds. Transfer to a sealed container and freeze for 1 hour.
Now prep the cherries; pit and cut them in half and place them into a large bowl. Add the cornstarch and gently fold to combine. Set aside.
When the hour is up, preheat the oven to 425*, take the dough from the fridge and roll out onto a piece of parchment paper placed on a board into an 11 inch round. Transfer dough on the parchment paper to a baking sheet.
Remove frangipane from the freezer. Scoop 1/4 cup of the almond frangipane into the center of the dough. Top with cherries, spreading them evenly over the dough, leaving about a 2 inch border.
Fold up edges up over the sides and pinch to keep in place. Lightly beat the egg and brush over crust top. Sprinkle the almonds over the cherries, then sprinkle the entire surface with sugar.
Bake for 20-25 minutes or until crust is golden brown. Cool for about 20 minutes.
Cut and serve alone or with whipped cream, marscapone cheese or your favorite ice cream!
Of course you can substitite any fruit or nut combination, depending on what is in season. Apple & Walnut, Peach & Pecan, Raspberry & Pistachio.
What is your favorite to make?