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
Colomba Pasquale or Colomba di Pasqua (“Easter Dove” in English) is an Italian traditional Easter cake, the counterpart of the two well-known Italian Christmas desserts, panettone and pandoro. The colomba traces its birth to the Lombardia region, but is enjoyed throughout Italy at Easter time.
The dough for the colomba is made in a similar manner to panettone, with flour, eggs, sugar, natural yeast and butter. Some prefer the light yellow dough studded with citrus peel or dried fruits; others want to only enjoy the sweetened cake.
The sticky dough is fashioned into a dove-shape paper mold (or fashioned with … Read More
While Francesca was savoring the best pizza in Florence, I was at the Biennale in Venice making my own fabulous food find.
Fifteen years ago, I tasted eel for the first time at Al Covo in Venice. Tasty eel, devoid of fat, is hard to find (or so I’ve been told) so it was good that my introduction was an eel prepared by Cesare Benelli. After two or three more meals at the up-market Al Covo over the years, I am happy to say that this past May they opened a more casual place around the corner — CoVino, a … Read More
While Tuscan Traveler is in Venice for the Biennale, Francesca has found a Pizza Paradise…
Here is her guest post:
So I was thinking how sad this summer is going to be: Florence is hot, it is humid, the world is going to hell, my new professor of Russian went back to Moscow, leaving me alone to struggle with words and a furious nostalgia for a time that is long gone, plus Guido, my cat, is feeling old and scruffy and I, myself, don’t recognize that lady in the mirror in the morning etc., etc. but … last night …… Read More
Tourist are frequently surprised when they first taste traditional Tuscan bread that is always made without salt. Tuscans, especially those from Florence and Prato, would not eat it any other way.
Dante agreed. “Tu proverai si come sa di sale Lo pane altrui, e comè duro calle Lo scendere e il salir per l’altrui scale.” In these lines from the Paradiso of ”The Divine Comedy,” Dante learns of his exile from Florence and is given some idea of the difficulties he will face. ”You shall learn how salty is the taste of another’s bread, and how hard a path the … Read More
This week the Florence Gelato Festival was the subject of a misunderstanding or evidence that Mayor Renzi does not have his eye on what’s happening in Florence. The Festival was scheduled to run from May 17 to 26, then at the last minute the Mayor’s Office declared that this was too long and was taking up too much valuable space, taking all of the participating gelaterias by surprise. The organizers of the Festival took the city to court and prevailed, so the festival will run until next Sunday. Check the official website for more information.
One of the major participants … Read More
The smoothly running digestive system is crucial to an Italian’s health and happiness. This concern is the basis of so many of the Italian Food Rules. You already know that you do not add uncooked milk to a full stomach (cappuccino, caffelatte, gelato); you do not eat “cold” melon without the “heat” of prosciutto or salt or peperoncino; you do not eat leftovers; and you do not overeat. Having eaten well, however, an Italian may partake of an herbal digestive drink after dinner.
The first attempts to aid digestion using aromatic herbs and seeds steeped in liquids were … Read More
One of the most famous Italian food pairing is prosciutto and melon. Prosciutto, pink sapid and dry, is the perfect wrap for the orange, sweet juicy cantaloupe.
Serve the melon peeled and sliced in long crescents with one slice of prosciutto wrapped around each piece to be eaten with a knife and fork. Or wrap a small cube or ball of melon in a tiny sack of prosciutto for perfect finger food.
The melon must be in season and as sweet as can be. Prosciutto is always available and it is a matter of taste whether the famous Prosciutto di … Read More
The headlines are full of the “horsemeat scandal” raging throughout a number of countries in Europe. But not in Italy. Or, at least, not yet. It is important to keep in mind the scandal is about mislabeling, not about eating horsemeat, per se. Someone is making money from selling a less expensive meat as something it is not. People who eat the mystery meat found in frozen lasagna, rather than making their own with ground meat from a trusted butcher, are waking up to the fact that there is fraud in the food production pipeline that stretches from … Read More
In the U.S. you can count on finding a burger at every truck stop, small town or major city. In the U.K. the same could be said about fish and chips. In Italy, it’s baccalà (salt cod). In the case of hamburgers or fish and chips, the recipe never varies much, but the recipe for salt cod changes drastically from region to region in Italy. Don’t ask for baccalà alla Livornese in Venice or baccalà mantecato in Puglia.
It’s not hard to imagine why salt cod became the go-to food around the Italian boot. In times before trucks and refrigeration, … Read More