To many of us who had the fortunate experience of living for years in Italy, we miss many things when we return to our home countries. For me the list is long and populated with the foods I despaired at finding on this continent. But I was wrong.
Mozzarella in the U.S. is notoriously rubbery and tasteless. Burrata, the most decadent of all mozzarella cheeses, must be eaten fresh and doesn’t travel well from Italy
Burrata is a little mozzarella sack filled with creamy goodness. It’s made from fresh cow’s milk (Of course, I also love the version using … Read More
It seems that in Italy those born in the month of September do not dream of a double chocolate cake as a birthday cake. Instead they have a passion for Schiacciata con l’Uva, the traditional Tuscan sweet baked only as the grape harvest begins.
Schiacciata con l’Uva (or to Florentines Schiacciata Coll’Uva) is a lightly sweetened focaccia bread spiked with the early grapes, especially those known as uva fragola or uva fragolino (strawberry grapes), which is also known in Italy as Uva Americana because it is an New World varietal – vitis labrusca – the Eastern Concord grape. … Read More
I’ve never been a fan of meatloaf. That is until I lived in Italy and tasted the Italian version – polpettone. It was there, also, that I learned that the meatloaf I disliked had its genesis in Rome.
Like most Americans who grew up in the fifties and sixties, meatloaf made an appearance on our dinner table on a regular basis. Meatloaf is a dish of ground meat mixed with other ingredients, formed into a loaf shape, then baked. The loaf shape is usually formed by cooking it in a loaf pan, thus the name. Meatloaf is usually made … Read More
Pan di Ramerino is a Florentine Easter tradition, large chewy rolls flavored with rosemary and raisins. In the past and still today, they were made for Giovedi’ Santo, Maundy Thursday (the day before Good Friday), marked with the Cross, and sold by street vendors outside the churches (often blessed by the priest) and in bakeries throughout Tuscany. It is the perfect combination of sweet and savory.
Florentine rosemary bread was born in the Middle Ages. It is a devotional product and each of its ﬂavors is tied to a symbolic signiﬁcance. It is an emblem of the immortality of … Read More
Cacciucco is a hearty Italian fish stew known to the western coastal towns of Tuscany and Liguria for over 500 years. It is especially associated with the Tuscan port city of Livorno and the town of Viareggio to the north.
The term ‘Cacciucco’ derives from a Turkish word Kϋçϋk (“small” or “bits and pieces” or “odds and ends”), which refers to the size and variety of the fish used to make the dish. Originally, Cacciucco was made with those fish left over after a catch, the pesce povero or “poor fish” because they were more difficult to sell and often … Read More
Acquacotta (literally “cooked water”) is the Tuscan version of the classic tale of Stone Soup. It a simple traditional dish – in its most basic form made of water, bread and onions – originating in the Tuscan coastal region known as Maremma (often referred to as Acquacotta della Maremma). It was originally a peasant food, derived from an ancient Etruscan dish, the recipe of people who lived in the Tuscan forest working as carbonari (charcoal burners), as well as butteri (cowboys), fishermen, indentured farmers and shepherds in the Maremma region.
One purpose of Acquacotta is to make stale, hardened … Read More
Carnival and Easter are the best times for desserts in Italy, especially in Tuscany. I have a sweet tooth, but have never been a big fan of Italian dolce. (I prefer French pastries and cakes.) But that all changes every spring. In previous posts I’ve extolled the virtues of giant Italian chocolate eggs and Colomba di Pasqua (the Easter Dove). Now it’s time to wrap up the quartet of Easter delights that are found in every pastry shop and café for the next two months – schiacciata alla fiorentina and cenci.
Schiacciata alla Fiorentina
Schiacciata alla fiorentina is a … Read More
In the mid-1980s, I was sitting at the counter of the newly-opened Jackson Filmore Trattoria in San Francisco. I had finished a dinner that included gnocchi “come nuvole” (like clouds) as the Jack, the chef/owner, liked to say, when the subject of a dolce came up. “Have the zabaione,” Jack said. “Trust me.”
My seat at the counter was only a few yards from the kitchen stove. I watched as the pastry chef whipped up egg yokes in a deep round copper bowl, adding only Masala wine and sugar, and heating the mixture slowly as he whisked. Copper … Read More
My father just posted a couple of beautiful photos of the zucchini flowers from his veggie garden and asked if they were really good to eat. Simple answer: Yes, the flowers are scrumptious! However, Italians have two pieces of advice for my father: 1) pick the male flowers now and cook them up immediately, and 2) don’t let the zucchini squash grow beyond five inches long before harvesting it.
Americans are notorious for growing gigantic zucchini and then searching for ways of disposing of the tasteless watery squash. Garrison Keillor reportedly claimed July is the only time of year … Read More
It had been a while since I had gone out for a cocktail, but my friend Ollie had been telling me about this place near Piazza Goldoni that had the best mixed drinks in Florence, perhaps the best in Tuscany, maybe the best in Italy. So when Ollie came to town he finally succeeded in taking me to Art Bar.
Wow! WOW! Best cocktail ever. It’s quite a small space, far from fashionable and fancy Florentine bars attended by the smart and ‘in’ crowds. Just a few tables, good friendly service, lots of popcorn to munch while killing the … Read More