tag:blogger.com,1999:blog-38412817394415396302024-03-13T17:30:28.735+01:00Slow and SpeedySlow Food and Fast Motorcycles in Bologna, Italy!Paulhttp://www.blogger.com/profile/09621226366671424389noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-3841281739441539630.post-34231414750641102762011-03-04T06:36:00.004+01:002011-03-04T07:22:21.009+01:00Pasta with RadicchioMy fascination with radicchio started around this time last year. We had recently arrived in Italy and were invited over to our friends' Carlo and Michela's house for dinner. Michela made a lasagna with radicchio and Parmesan cheese, and I was hooked. Previously I had only had radicchio in salads, and I didn't realize how good it is cooked. After the amazing lasagna, we went on to try it in many other forms over the following months in Italy: grilled, blended into a cream sauce and served over tortelloni, and baked on pizza.<div><br /></div><div>There are dozens of beautiful types of radicchio in Italy, types I have never seen in the States. Here is one of my favorites, called Castelfranco.</div><div><br /></div><div><a href="https://picasaweb.google.com/lh/photo/hvALfgTYJBISFKWPoPuR0-wQGq_O5atC1r1nq1dDWI0?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/_-GtOlITE_t4/TXB9TtoO45I/AAAAAAAAUVc/7nrkYgBgPTE/s400/P1040118.JPG" height="300" width="400" /></a></div><div><br /></div><div>Sometimes I wonder if I like more because of how pretty it is, or because I truly love the taste. I think it is both.</div><div><br /></div><div>Needless to say I have been missing it. Tonight, Paul, his cousin Beth, and I found some nice looking radicchio at the farmers' market in South Pasadena.</div><div><br /></div><div><a href="https://picasaweb.google.com/lh/photo/1HAXSPrO2u58zNYG5PzsJuwQGq_O5atC1r1nq1dDWI0?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/_-GtOlITE_t4/TXB51beHO8I/AAAAAAAAUUI/g7aYTUaTirg/s400/P1080934.JPG" height="300" width="400" /></a></div><div><br /></div><div><a href="https://picasaweb.google.com/lh/photo/B6EXlJ1gFXnvuiQxQtdCHuwQGq_O5atC1r1nq1dDWI0?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/_-GtOlITE_t4/TXB51kW7f2I/AAAAAAAAUUM/rWDJ8aDwGoE/s400/P1080935.JPG" height="300" width="400" /></a></div><div><br /></div><div>We brought it home and made a fresh pasta with radicchio, pancetta, and Parmesan, following this recipe:</div><div><a href="http://www.saveur.com/article/Recipes/Radicchio-with-Pappardelle">http://www.saveur.com/article/Recipes/Radicchio-with-Pappardelle</a></div><div><br /></div><div>First we mixed the dough for the pasta, and while it rested, we started on the pancetta.</div><div><br /></div><div><a href="https://picasaweb.google.com/lh/photo/KkTwR2C6oXwY2Uc05rdSH-wQGq_O5atC1r1nq1dDWI0?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/_-GtOlITE_t4/TXB50wZ-j5I/AAAAAAAAUUE/VT5aNC-mvYc/s400/P1080933.JPG" height="300" width="400" /></a></div><div><br /></div><div>After it browned, we added onion and let it cook for about a 1/2 hour.</div><div><br /></div><div><a href="https://picasaweb.google.com/lh/photo/m9d70jz6czBc6WABmrukSewQGq_O5atC1r1nq1dDWI0?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/_-GtOlITE_t4/TXB52I2yx3I/AAAAAAAAUUQ/4xK6ZTMvQuc/s400/P1080936.JPG" height="300" width="400" /></a></div><div><br /></div><div>Meanwhile, Beth rolled the pasta and Paul made a salad. And I just took pictures.</div><div><br /></div><div><a href="https://picasaweb.google.com/lh/photo/97Ij3pFc12-vWdYgRnVVmOwQGq_O5atC1r1nq1dDWI0?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/_-GtOlITE_t4/TXB54ZESDEI/AAAAAAAAUUk/6vTQx0UhR7I/s400/P1080941.JPG" height="400" width="300" /></a></div><div><br /></div><div><a href="https://picasaweb.google.com/lh/photo/w-n7ZZ6bZK3pC31f52a3juwQGq_O5atC1r1nq1dDWI0?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/_-GtOlITE_t4/TXB53Mk4RhI/AAAAAAAAUUY/DWcepps6A64/s400/P1080938.JPG" height="300" width="400" /></a></div><div><br /></div><div>Then we rolled and cut the pasta, then unrolled it again:</div><div><br /></div><div><a href="https://picasaweb.google.com/lh/photo/GQ6FTk3EWhvfw62U8E_7kewQGq_O5atC1r1nq1dDWI0?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/_-GtOlITE_t4/TXB54-NJgYI/AAAAAAAAUUo/AG1Sip7LOkY/s400/P1080942.JPG" height="300" width="400" /></a></div><div><br /></div><div><a href="https://picasaweb.google.com/lh/photo/qEXTSsQX0wBbNsQtLXMRaOwQGq_O5atC1r1nq1dDWI0?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/_-GtOlITE_t4/TXB55fRW_eI/AAAAAAAAUUs/aabn6ZERDXw/s400/P1080943.JPG" height="300" width="400" /></a></div><div><br /></div><div><a href="https://picasaweb.google.com/lh/photo/6etT8HyGanPwE6F9ttHsSOwQGq_O5atC1r1nq1dDWI0?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/_-GtOlITE_t4/TXB55iXdhiI/AAAAAAAAUUw/WujVLm4rU_w/s400/P1080944.JPG" height="300" width="400" /></a></div><div><br /></div><div>At the very end, we added the chopped radicchio to the pancetta to wilt it:</div><div><br /></div><div><a href="https://picasaweb.google.com/lh/photo/Pq6RFkqAI7I_jydRSCsy_uwQGq_O5atC1r1nq1dDWI0?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/_-GtOlITE_t4/TXB53uK62jI/AAAAAAAAUUc/Vkz4n4EijEg/s400/P1080939.JPG" height="300" width="400" /></a></div><div><br /></div><div>Once the pasta was done, we added it to the radicchio along with a bit of the cooking liquid...</div><div><br /></div><div><a href="https://picasaweb.google.com/lh/photo/kkVtCOEiG2P9ypvjp10qXuwQGq_O5atC1r1nq1dDWI0?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/_-GtOlITE_t4/TXB56ey7aUI/AAAAAAAAUU4/86iFp7hslvk/s400/P1080946.JPG" height="300" width="400" /></a></div><div><br /></div><div>...and topped it with some Parmesan cheese.</div><div><br /></div><div><a href="https://picasaweb.google.com/lh/photo/aCguMjAs2Jg-zTLzOiY2wewQGq_O5atC1r1nq1dDWI0?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/_-GtOlITE_t4/TXB568lM6LI/AAAAAAAAUU8/CkCtXn4PxFE/s400/P1080947.JPG" height="300" width="400" /></a></div><div><br /></div><div>It was a nice dinner, and fun to sit on the floor in the living room:</div><div><br /></div><div><a href="https://picasaweb.google.com/lh/photo/kXhVk44WiXYPhWX_ClaeduwQGq_O5atC1r1nq1dDWI0?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/_-GtOlITE_t4/TXB58rwuJOI/AAAAAAAAUVQ/MZzwHvUIe0k/s400/P1080951.JPG" height="300" width="400" /></a></div><div><br /></div><div>Beth and I were bigger fans than Paul, who doesn't really love radicchio, but he said he would still happily have it again sometime.</div><div><br /></div><div><a href="https://picasaweb.google.com/lh/photo/QqgT5L1HdfNxrD88qkbGYuwQGq_O5atC1r1nq1dDWI0?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/_-GtOlITE_t4/TXB57pBfWaI/AAAAAAAAUVI/YHod2NFQ9Ls/s400/P1080949.JPG" height="300" width="400" /></a></div><div><br /></div><div>If you are curious about cooked radicchio, or just looking for a simple, new pasta dish, I highly recommend this. </div><div><br /></div><div>It certainly fit the bill for our mini Ventura reunion.</div><div><br /></div><div><br /></div>Emilyhttp://www.blogger.com/profile/14212669365919150962noreply@blogger.com1tag:blogger.com,1999:blog-3841281739441539630.post-91406572048598926232011-02-23T20:04:00.000+01:002011-02-23T20:04:59.721+01:00Gearing up for MotoGPNote: this is a post from my (Paul's) other site, MotoWise. If you like what you see and are interested in more from the motorcycle world, check out <a href="http://www.motowise.com/">www.motowise.com</a>!<br />
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MotoGP season is getting closer and closer, and we sure are excited. Folks, if you haven't followed it too much up to this point, this season is the time to start watching. It's going to be amazing for several reasons:<br />
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<div style="text-align: center;"><span style="font-size: 150%;"><strong>ROSSI</strong></span></div>If you don't know the name, you should. Valentino Rossi is a 7-time World Champion in the premier class alone, the best-liked personality in MotoGP, and a serious contender for "greatest racer of all time." Even his enemies admit that his racecraft and skills on a motorcycle are impeccable. He'll be on a Ducati this year, a new bike for him and the makings of an Italian dream team.<br />
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But the Duc is finicky, and Rossi's recovering from a bad shoulder injury. So far in testing he's been slow. Can he regain his legendary mojo and show the world once again that he's simply the king? <span class="full-image-block ssNonEditable"><img alt="" height="266" src="https://lh3.googleusercontent.com/_V4V66BSQHkc/TWKtGLGMAlI/AAAAAAAAJVQ/DunSuDFkbbU/s400/_GIS8716.jpg?__SQUARESPACE_CACHEVERSION=1298313095397" width="400" /></span><br />
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<strong style="font-size: 150%;">LORENZO</strong></div>Jorge Lorenzo, last year's champ, will be showcasing his aggressiveness and skill once again on the Yamaha M1. It's a bike he knows and loves, and is one of the strongest on the grid. Jorge is a young, hungry, and incredibly talented Spaniard who will be eager to prove that the #1 plate in 2010 wasn't just a fluke.<br />
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The big unknown about Lorenzo, though, is whether or not he can develop a bike as well as he can ride one. To win both skills are crucial, and until this year the M1 has been developed by the incomparable Rossi - some say that Lorenzo benefited greatly from this. Will he be able to step up and do it on his own? <span class="full-image-block ssNonEditable"><img alt="" height="227" src="https://lh3.googleusercontent.com/_V4V66BSQHkc/TWKrSP4gfQI/AAAAAAAAJYc/DVK56G3WGOA/s400/P20110221113342828.jpg?__SQUARESPACE_CACHEVERSION=1298321665908" width="400" /></span><br />
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<strong style="font-size: 150%;">STONER</strong></div>Casey Stoner, the Australian wunderkind who's nearly untouchable when he's "on," is moving from a temperamental Duc to the very refined, and brutally fast, Honda. Many say the Honda is the fastest bike on the grid, and without the front-end issues that plagued him at Ducati, Stoner may absolutely dominate when he gets on the RC212V. He's already been extremely fast in practice, and looked comfortable on the new bike right away.<br />
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But Casey has also been accurately described as a temperamental, high strung race horse. Others have beaten him in the past by getting into his head a bit, like when Rossi passed him in the dirt at Laguna. If you haven't seen that legendary pass, check it out:<br />
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Can Casey take the pressure and get another World Championship? Or will he crack? <span class="full-image-block ssNonEditable"><img alt="" height="255" src="https://lh3.googleusercontent.com/_V4V66BSQHkc/TWKybd8XXcI/AAAAAAAAJYw/5W--iEnbusk/s400/stoner01_4_slideshow.jpg?__SQUARESPACE_CACHEVERSION=1298321698278" width="400" /></span><br />
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<strong style="font-size: 150%;">PEDROSA</strong></div>Dani Pedrosa's the last of the "Aliens" - the four riders who seemingly perform on a level above the rest of the normal humans on the grid, for the past few years at least. Dani's a 5'2", 112-lb Spanish guy who physically looks about as formidable as a Pomeranian. But he's a racer to the core and has the cojones to twist the throttle and battle it out on the track like few others. Dani's a perennial Honda guy and will stay on the RC212V this season; it's been developed specifically for him and will add to his advantage. A former champion of the lower classes, Dani has gotten 2nds and 3rds in the MotoGP Championship, and will be hungry to win it. There's really not much holding him back, other than a formerly-broken-and-operated-on collarbone that didn't appear to be slowing him down in testing.<br />
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The problem with Dani is really just one of personality - he's not the most likeable guy. Nicknamed "the Pedrobot," he often comes across as cold, dull, and like he takes himself a little too seriously. He always seems to have a nasty look on his face - even when he's "smiling."<span class="full-image-block ssNonEditable"><img alt="" height="277" src="https://lh4.googleusercontent.com/_V4V66BSQHkc/TWKyk8yWYII/AAAAAAAAJY8/VVlawIXeE00/s400/pedrosa_slideshow.jpg?__SQUARESPACE_CACHEVERSION=1298321723309" width="400" /></span><br />
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<strong style="font-size: 150%;">THE OTHERS</strong></div>Rossi, Lorenzo, Stoner and Pedrosa are just the favorites...this season's MotoGP grid may not be large, but it's deep. The field includes several others who are fast, hungry, experienced in the lower classes, and if all goes their way just might be mixing it up for some wins. Guys like the fastest afro in Italy, Marco Simoncelli: <span class="full-image-block ssNonEditable"><img alt="" height="250" src="https://lh6.googleusercontent.com/_V4V66BSQHkc/TWLD7_SwWkI/AAAAAAAAJX4/b-PTAzHsQI4/s400/simoncelli-pits.jpg?__SQUARESPACE_CACHEVERSION=1298318355056" width="400" /></span><br />
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One-time world champ and Kentucky Kid Nick Hayden: <span class="full-image-block ssNonEditable"><img alt="" height="266" src="https://lh5.googleusercontent.com/_V4V66BSQHkc/TWKtIuFEAaI/AAAAAAAAJVY/FTUWlYTY52c/s400/_GIS8741.jpg?__SQUARESPACE_CACHEVERSION=1298318477949" width="400" /></span><br />
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Or, possibly even French prettyboy Randy DePuniet: <span class="full-image-block ssNonEditable"><img alt="" height="266" src="https://lh6.googleusercontent.com/_V4V66BSQHkc/TWLD7co22YI/AAAAAAAAJXw/hEBoC2ONGwM/s400/252516.jpg?__SQUARESPACE_CACHEVERSION=1298318572230" width="400" /></span><br />
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<strong style="font-size: 150%;">FINALLY....SPEEEEEEEEEEEEEEEEEEEEEEEEZ!</strong></div>There's someone we've missed, though, because we saved the best for last. A good ole 'merican, Texas Terror Ben Spies (speez)! Ben forged his reputation battling it out with, and beating, legendary Superbike racer Mat Mladin in the American class. Moved up to World Superbikes and won the Championship in his rookie year, on tracks he'd never seen before. Came to MotoGP the following season and was on the podium as high as second place, picking up Rookie of the Year along the way. Again, on tracks he'd never seen before.<br />
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Oh, and that was on a satellite bike.<br />
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This year he'll be on the factory M1, and starting from a level playing field as he'll have seen the tracks. Ben's used to conquering giants, and is already fast in practice. We'll be rooting for him all year!<span class="full-image-block ssNonEditable"><img alt="" height="400" src="https://lh6.googleusercontent.com/_V4V66BSQHkc/TWKrTIofPRI/AAAAAAAAJYo/UMoVL6FPUdE/s400/P20110221114259812.jpg?__SQUARESPACE_CACHEVERSION=1298321750968" width="334" /></span><br />
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So, that's the preview. The first race of the sure-to-be-spectacular 2011 MotoGP season will be in Qatar on March 20th, just under a month from now. Don't miss it!Paulhttp://www.blogger.com/profile/09621226366671424389noreply@blogger.com0tag:blogger.com,1999:blog-3841281739441539630.post-63902079126007233322011-02-23T05:57:00.005+01:002011-02-23T06:39:49.610+01:00Couldn't tuna just be tuna?Readjusting to the food in America has been frustrating. Tonight is a perfect example. I bought tuna from a regular grocery store a few weeks back and tonight we decided to use a can of it. I wanted the Italian type that is a fillet in olive oil, but I couldn't find it, so I settled for Bumble Bee Chunk White Albacore. Afterall, it was on sale and we are trying to save a little money. I never thought to read the nutrition label. <div><br /></div><div><a href="https://picasaweb.google.com/lh/photo/uEv-XpjZa54p7OHGkN_4Fgqa3tfGcAk4CQvC9Uj52-I?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/_-GtOlITE_t4/TWSW16zHzBI/AAAAAAAAUPA/TYzSMWuGLeM/s400/005.JPG" height="300" width="400" /></a><br /><div><br /></div><div>Little did I know that tuna isn't just tuna here. Paul opened it tonight and found that it smelled like ammonia and it looked like mush. Then we noticed the ingredient list:</div><div><br /></div><div>"Ingredients: white tuna, water. vegetable broth, salt, pyrophosphate added." And then in bold: "<b>Contains tuna, soy</b>." Well of course it should contain tuna, but soy????</div><div><br /></div><div><a href="https://picasaweb.google.com/lh/photo/uhpw1f4LeAxGHYp4YrdqsAqa3tfGcAk4CQvC9Uj52-I?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/_-GtOlITE_t4/TWSW3f_vNbI/AAAAAAAAUPQ/O6UJuthHA4A/s400/007.JPG" height="300" width="400" /></a></div><div><br /></div><div>It was nasty. Meanwhile, the can is loaded with health claims.</div><div><br /></div><div><a href="https://picasaweb.google.com/lh/photo/ZvQuA-9AL342nUVxbIAkWQqa3tfGcAk4CQvC9Uj52-I?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/_-GtOlITE_t4/TWSW4j8R5ZI/AAAAAAAAUPY/Nf4AqGL1wc0/s400/008.JPG" height="300" width="400" /></a></div><div><br /></div><div><a href="https://picasaweb.google.com/lh/photo/MNnVtdrXmt3YvjW89UFKqwqa3tfGcAk4CQvC9Uj52-I?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/_-GtOlITE_t4/TWSW0PZH3rI/AAAAAAAAUOg/_Ys2hxD8YK4/s400/001.JPG" height="300" width="400" /></a></div><div><br /></div><div>And there is this little blurb on the can too: "Bumble Bee has been committed to bringing premium seafood to America's tables since 1899. We are dedicated to the sustainability of ocean resources, eco-friendly manufacturing, and are proud to offer a full line of nutritious products and meal solutions."</div><div><br /></div><div>Who cares who gave this the check for heart health, it takes terrible and is clearly highly processed. And I don't want a "meal solution." Lunch or dinner is not a problem. Couldn't it just be simple tuna of decent quality without a soy-containing vegetable broth? Bumble Bee, I wish you were committed to giving us good tasting tuna that hasn't been messed with.</div><div><br /></div><div>I'm taking the remaining can back in protest. </div><div><br /></div><div>I won't be buying simple things, especially things in cans, anymore without looking closely. </div></div><div><br /></div><div>And I'm headed to the Italian market for some <a href="http://www.callipo.com/index.php?option=com_content&view=article&id=52&Itemid=54&lang=">better tonno</a>. And I really don't care if it costs $7. At least I know it will be good, and that's worth it to me.</div><div><br /></div><div>Cheers to the memory of what tuna should be. Oh how I miss Italy.</div><div><br /></div><div><a href="https://picasaweb.google.com/lh/photo/3L0AaOUUmJu4D-EchuJY6wqa3tfGcAk4CQvC9Uj52-I?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/_-GtOlITE_t4/TWScOmbVCWI/AAAAAAAAUQI/jCH1fx2CkDs/s400/P1050424.JPG" height="300" width="400" /></a></div>Emilyhttp://www.blogger.com/profile/14212669365919150962noreply@blogger.com2tag:blogger.com,1999:blog-3841281739441539630.post-47162639861974911282011-02-18T23:22:00.000+01:002011-02-18T23:22:34.989+01:00Great Grandpa VenturaSome important news came in the mail yesterday about the patriarch of the Ventura clan, Paul's great grandpa Giovanni Ventura. Giovanni came to America in 1914 when he was 18 years old and settled in Ohio. Here's Paul with great-grandpa and great-grandma, Augusta Rose Longo, in their backyard in Ohio when Paul was a baby in the late 1970s. Giovanni and Augusta, who was originally from Sicily, met in the States.<div><br />
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</div><div>This family shot shows Paul with his dad in the center, and moving to the left is Augusta, Paul's grandfather Art, and Giovanni on the far left. Thanks to Paul's mom Helen for finding these photos!</div><div><br />
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</div><div>Great-grandpa was from <a href="http://slowandspeedy.blogspot.com/2010/12/acquaviva-delle-fonti.html">Acquaviva delle Fonti</a>, and when we visited the town in December to trace Paul's family roots, we found Giovanni's birth certificate. However, we were still on the hunt for some additional, essential information about great-grandpa. We needed to know when he became a US citizen. If Giovanni was naturalized <i>after </i>he and Augusta had Paul's grandfather Art, then Paul and I could claim dual-citizenship with Italy.</div></div><div><br />
</div><div>The official letter from the US Immigration and Naturalization office came in the mail yesterday, in response to our records request. To our delight, great-grandpa became a citizen in 1928, 14 years after he immigrated, which was well after he had Paul's grandpa!! </div><div><br />
</div><div>If we become dual-citizens, we can travel to and from Italy anytime without a visa, and work there as well. Plus we would quality for National health care and other benefits too. So naturally we're going to go for it.</div><div><br />
</div><div>Now to tackle the massive task of gathering all of the certified birth, marriage, divorce, and death records for the application. We'll keep you posted.</div><div><br />
</div><div>Great-grandpa Ventura, we're coming around full-circle!!</div>Emilyhttp://www.blogger.com/profile/14212669365919150962noreply@blogger.com5tag:blogger.com,1999:blog-3841281739441539630.post-74048719733079076082011-02-16T03:17:00.002+01:002011-02-16T03:20:00.647+01:00Pietro, Roberta, and white truffles...Forgive the time between postings...we haven't forgotten about the site! It's just that Emily and I have been quite busy with everything involved in re-integrating ourselves back in the U.S. <br />
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No excuses though! We still have a ton of pictures, and things to write about, from Italy.<br />
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Like this, for instance. We lived in an apartment building in Bologna, at the end of a hallway on the fifth floor. Since there was no elevator, we spent a considerable amount of time every day going up and down the stairs - and often during that time, we'd see our next-door neighbors Pietro and Roberta.<br />
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Didn't take us long, of course, to talk about Italian food with them. And as soon as we did so, it became apparent that Pietro and Roberta are, like most Italians, very "into" their local food and justifiably proud of it.<br />
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I fooled you, though, because grapes and tangerines aren't what I want to write about. I just wanted to break up the text with a picture.<br />
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Fruit is nice and all, but it's not very, well, <i>special</i>. And Pietro is a man with an appreciation for the finer things.<br />
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Can you see what's in his hand? Pietro and Roberta came over for dinner one night in November, and November in Italy means one thing to foodies: tartufi bianchi. White truffles.<br />
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In the pic he's holding just one of them, because he stopped by before the dinner to show us (and let us smell) what we were in for. When showed up for dinner, though, Pietro brought 5 white truffles. Let me restate that. HE BROUGHT 5 WHITE TRUFFLES. We were dumbstruck - Italian white truffles sell for several thousand dollars per pound, even in Bologna. But, as is the Italian way, it's all about who you know. And Pietro's friend is a a truffle-hunter. <br />
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Pietro and Roberta, it should also be said, are wonderfully generous. So in addition to the tartufi, they brought all the accompaniments needed for a classic Bolognese feast: fresh tagliatelle pasta (made by Pietro's cousin), 4 different types of bread, eggs, wine, and mortadella. Oh, and the hardware needed to enjoy it!<br />
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You see, this wasn't just any old mortadella. It was mortadella di asino, which is typical of the region. So of course we needed the typical knife to cut it, which Pietro brandished when I opened the door. It made me jump and had me wondering for a second if I'd wronged him, because really it's less like a knife and more like a machete:<br />
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Oh yes, and if you don't speak Italian, "asino" means "donkey." As you can see, it's not called that because it's donkey-shaped or anything...yep, that's what it's made with. Being a fan of exotic meats, I thoroughly enjoyed it!<br />
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But the next course was even more enjoyable (especially for Emily). Fresh tagliatelle pasta with an obscene amount of white truffle on top. It didn't start out obscene, because I got the honor of the first turn with the truffle shaver, and I was a little timid. I mean, I didn't want to be rude - it felt like I was shaving money onto my plate.<br />
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Pietro would have none of that, though. He took the shaver over my plate and showed me how it was done:<br />
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The truffle was heavenly in smell alone....eating it on the pasta was amazing. I don't know what happens in the brain when you eat truffle, but it's more than just flavor, it releases endorphins and gives a head rush, a natural high. You can see it on our faces:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/_V4V66BSQHkc/TVi3bqwhIvI/AAAAAAAAJDo/I1ATRDy5CZo/s400/P1080394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh4.googleusercontent.com/_V4V66BSQHkc/TVi3bqwhIvI/AAAAAAAAJDo/I1ATRDy5CZo/s400/P1080394.JPG" width="400" /></a></div><br />
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After the pasta, we fried up the eggs and ate them with, you guessed it, more truffle. Emily liked the eggs even more than the pasta.<br />
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All in all it was just an incredible meal. The funny thing is, though, it was really very simple, very few ingredients. But when your ingredients are this amazing on their own, we've learned that the simple dishes really are the best because it lets them shine. <br />
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I doubt we'll ever have white truffles like this again, because unless you know a truffle hunter it really is just crazy expensive to eat them in such quantity. But boy oh boy am I glad we got to fully experience them, if even just once. <br />
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I understand, now, why white truffles are so highly prized. If there's one on the counter in a paper sack, you can smell it through the whole kitchen. When you shave them over warm pasta, the perfume is overwhelming. And eating them gets you absolutely giddy from the overload of savory, earthy, intense umami taste. Heck, if we ever move back to Italy maybe I'll get a dog or two (used instead of pigs these days) and teach them to root out the white gold myself! <br />
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Ah, that would certainly be the life.... <br />
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Grazie mille Pietro e Roberta! Recordiamo molto affettuosamente la nostra splendida cena con voi, e vi mandiamo un caro saluto!!!Paulhttp://www.blogger.com/profile/09621226366671424389noreply@blogger.com1tag:blogger.com,1999:blog-3841281739441539630.post-76136720217170466272011-01-13T05:22:00.002+01:002011-01-13T05:44:34.571+01:00Cure for post-Italy bluesWe are home-sick for Italy. At this point we are not really sure where our home is, but right now it still feels like Bologna and it's hard to not be there. Look for a post soon about what we are missing most about Bologna, and the differences between our life in Italy and our life in Los Angeles. But for now, I'd just like to share the best coping mechanism I have found so far: making fresh pasta. When I get sad, I've been getting out the rolling pin...<div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/9dMYtFWwpyZpSVuM7r0V7S08pfijgiqf-CI6Yvo1ZSU?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TS5yovQGxyI/AAAAAAAATuM/rQ1FYenNwu8/s400/P1080786.JPG" height="300" width="400" /></a></div><div><br /><div><div><a href="http://picasaweb.google.com/lh/photo/1bQknrOBq-iCrH09zJpnTy08pfijgiqf-CI6Yvo1ZSU?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TS5ypEDA8HI/AAAAAAAATuY/CzfNdM-RKAw/s400/P1080787.JPG" height="300" width="400" /></a></div><div><br /></div><div>I actually never made fresh pasta while in Italy, which seems like a shame to me now that I have been practicing doing it and liking the results. But the kitchen we had there was limited, and there were lovely little shops selling fresh pasta on almost every street. The last (and only) time I made it was when I was working as a cook in Seattle in 2002. Coming back to our place in Los Angeles and finding our more spacious counter top and rolling pin, I was inspired. And I am finding that it really isn't hard at all, and not too time-consuming. Also, I have found that you don't need a machine to roll it out. The classic method is to do it by hand anyway. I am working on getting the noodles even thinner, and am excited to play around with ravioli and lasagna next. Let me know if you want to try it too and want recipes, or if you would like to come over, have some pasta, and help cheer us up!</div><div><br /></div><div><br /></div></div></div>Emilyhttp://www.blogger.com/profile/14212669365919150962noreply@blogger.com6tag:blogger.com,1999:blog-3841281739441539630.post-37597882273376538012011-01-12T06:57:00.014+01:002011-01-13T21:58:25.298+01:00Terra Madre<p class="MsoNormal">Today I realized why I haven’t been able to bring myself to write about <a href="http://www.terramadre.info/pagine/welcome.lasso?n=en">Terra Madre</a>, which was in late October. My fellowship was over at the end of November, and we always referred to Terra Madre as one of the last major things we would do during our stay. So when the event rolled around, denial set in that our time was almost over. In fact, we are still in denial that it is over now that we are already back in Los Angeles. In addition to the denial factor holding me back from writing, the event was just so big and overwhelming that I am still working to form my opinions about it.</p> <p class="MsoNormal" style="tab-stops:429.5pt">Terra Madre is a 4 day, international <a href="http://www.slowfood.com/">Slow Food</a> event that happens every 2 years in Torino. This year there were over 6,000 participants from over 160 countries. To give you a sense of the size of the event, here is the venue for the opening ceremonies, which were held in the arena built for the 2006 Olympic games.</p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/gKBsz-XxFr0t-oR30cD-HXPIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TNF5jPbdBFI/AAAAAAAAPd0/tcv_DiGrv7s/s400/DSC_1422.JPG" height="266" width="400" /></a></p> <p class="MsoNormal">The idea is to bring together food producers, activists, and educators from across the world to share experiences and generate new ideas. Here are representatives from each country as they entered the opening ceremony.</p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/thS43P6iUcAnuMmnI8HFcXPIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TNF5wEGFDTI/AAAAAAAAPfA/_noBAKchJec/s400/DSC_1446.JPG" height="266" width="400" /></a></p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/ttYKICIzzGqls-ePyp5BA3PIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TNF5ybk3agI/AAAAAAAAPfM/u4zdkqSWJ1w/s400/DSC_1447.JPG" height="266" width="400" /></a></p><p class="MsoNormal">I had been accepted as a US delegate for the event, and Paul as an observer. This conference occurs side-by-side with an even bigger, public event called <a href="http://www.salonedelgusto.it/welcome_eng.lasso">Salone del Gusto</a>, which is an exposition of sustainably produced artisan foods and wines from across Italy and other parts of the world too. Needless to say, these 4 days were absolutely packed with opportunities to meet new people and try new things.</p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/mqqCeCert-NQdqnOKUP0xHPIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TNF5-y3yTcI/AAAAAAAAPf8/FYDtS6mMSEs/s400/DSC_1460.JPG" height="266" width="400" /></a></p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/hsyF9f7UZ36v3JSFN2_tLHPIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TNF6ayNbpwI/AAAAAAAAPhs/hx3YlJYQcyE/s400/DSC_1479.JPG" height="266" width="400" /></a></p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/8VQDcbv7ACkYTW7UCa3RUHPIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TNKQrUrVvRI/AAAAAAAAQy0/Si4S2q0MYg8/s400/DSC_1655.JPG" height="266" width="400" /></a></p><p class="MsoNormal">There is likely no other event worldwide where artisan food production is celebrated so vibrantly. If you don't believe me, all you need to do is see the photo of the d.j. at the Prosciutto di San Daniele stand.</p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/DXiVmyxPt3A60JGqe1fUjHPIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TNKQuwvYCdI/AAAAAAAAQzk/e0A3cWGKv1E/s400/DSC_1662.JPG" height="266" width="400" /></a></p><p class="MsoNormal">The conference sessions were ongoing, and meanwhile there were other events and tastings occurring simultaneously. It was impossible to do and see even a small fraction of all of the things I would have liked to while there, which initially left me feeling overwhelmed and frustrated. But, as I reflect more on the event, I realize that despite some of the logistical constraints and ensuing sense of chaos, there were many moments where I was able to feel grounded and present, and make meaningful connections.</p><p class="MsoNormal">What I liked most about the experience were the things that made it most personal, such as:</p><p class="MsoNormal">--Spending a morning working as a chef delegate for the Eat-in, which was one of the youth organized conference events. As part of this event, Paul and I had the chance to spend the morning at a local, family-fun gastronomia, or specialty food store/deli. Giovanni, the owner of the store, welcomed us and gave us an insider's look into how he and his family run the business. Here we are with Giovanni and his wife, center, and one of the cooks (right).</p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/l-d5qjqrJg4U7ypp2z8AO3PIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TNKQYHyUpxI/AAAAAAAAQs0/Tz7nCW46iQQ/s400/DSC_1591.JPG" height="266" width="400" /></a></p><p class="MsoNormal">Here I am inside the shop with Giovanni and Laura, a student from the University of Gastronomic Sciences, who was also appointed as a chef-delegate to the gastronomia.</p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/9G4Qh6WSkFoL2VLF46GyAHPIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TNF7jOYpvYI/AAAAAAAAPls/2E8cL0-sWrw/s400/DSC_1515.JPG" height="266" width="400" /></a></p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/eXorfIUaH6lGivyGHfPdMHPIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TNF7s3WSNBI/AAAAAAAAPmM/NnEzke8O_4M/s400/DSC_1520.JPG" height="266" width="400" /></a></p><p class="MsoNormal">Behind the scenes, in the kitchen, we learned how to make a number of their specialty dishes, including bagna cauda and lasagna Bolognese.</p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/aqDfUaIfKcl9Hhk24QisCXPIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TNF8YsHk-aI/AAAAAAAAPp0/1rmzSw0S_jA/s400/DSC_1548.JPG" height="266" width="400" /></a></p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/AvSAmwf4Y_46X3-PMc0683PIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TNKQOlzt24I/AAAAAAAAQqQ/Sgi_jJoXKVk/s400/DSC_1571.JPG" height="266" width="400" /></a></p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/H26bijUJ8z8BSFTmO9pXU3PIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TNKQO1gqpsI/AAAAAAAAQqY/vQtFfrXBTEE/s400/DSC_1572.JPG" height="266" width="400" /></a></p><p class="MsoNormal">Here I am learning how to make an insalata russa and Paul learning how to use the slicer. </p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/7wKb3-aTjhfWE-bmBIYZdHPIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TNF79BsVRMI/AAAAAAAAPng/K_2qT8tfJsM/s400/DSC_1530.JPG" height="266" width="400" /></a></p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/UYBuIoTynfh1BRsf-rIonHPIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TNKQR9ijxFI/AAAAAAAAQrQ/chrbMwXK3zc/s400/DSC_1580.JPG" height="266" width="400" /></a></p><p class="MsoNormal">This food was shared at the Eat-in event, which is like a cross between a protest and a potluck, similar to the events we planned across the US during the Time for Lunch campaign in 2009 when we worked to raise awareness about improving school food. The Terra Madre Eat-in was a chance to network with other youth activists and to partner with the community in Torino, such as with Giovanni, who joined us for lunch.</p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/slJGDhGlTLnko8ws2egoCnPIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TNKQcrTSlkI/AAAAAAAAQuc/5kFObdhJNCw/s400/DSC_1607.JPG" height="400" width="266" /></a></p><p class="MsoNormal">--Another one of my favorite Terra Madre experiences was helping my friend from Slow Food Bologna, Hande, conduct interviews and surveys for a project she developed to ask participants from various cultures about their views on food and health. Here I am with Hande interviewing an indigenous woman from Costa Rica who had a number of very valuable insights.</p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/l0j0EF45JAI_EuaZLXjyJXPIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TNF6JTTH2DI/AAAAAAAAPgs/75LN0YWHfbI/s400/DSC_1470.JPG" height="266" width="400" /></a></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/bUHyL4Rwcy7T9Bf2g8RgGXPIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TNF6E2g43UI/AAAAAAAAPgc/Q8nKJhsYKmA/s400/DSC_1466.JPG" height="266" width="400" /></a></p><p class="MsoNormal">--I also really appreciated the chance to meet other Slow Food leaders at the US Chapter Leaders meeting. </p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/OOF7CX8X0Sutm-H47hydfnPIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TNKQdbj1BdI/AAAAAAAAQuw/RUcseSa3sRg/s400/DSC_1609.JPG" height="266" width="400" /></a></p><p class="MsoNormal">Here I am with some of the other leaders from the Southern California area.</p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/2JE7DIh_vc2bC78LBPy-HXPIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TNqgYcou4zI/AAAAAAAAReI/TURaYvzGuXk/s400/P1080236.JPG" height="300" width="400" /></a></p><p class="MsoNormal">--Despite its size, Salone del Gusto started to come alive with personal connections. Paul, knowing his family was from Puglia, spent quite a bit of time in the section that featured foods from that region. He even found a stand featuring red onions from Acqua Viva delle Fonti, the small town where his great grandfather was born. </p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/6I_A1Hiy1aFE__zn13qUt3PIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TNqZvXEGxbI/AAAAAAAARc8/26shtOR8JZI/s400/P1080227.JPG" height="300" width="400" /></a></p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/mQ-MgpSV4BeTPjxuQDoWsXPIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TNqZzjSQGLI/AAAAAAAARdE/K_1gUYJak20/s400/P1080228.JPG" height="400" width="300" /></a></p><p class="MsoNormal">At that stand, Paul met Angelo, who we later coincidentally met while in Acqua Viva delle Fonti. As Paul mentioned in <a href="http://slowandspeedy.blogspot.com/2010/12/acquaviva-delle-fonti.html">his post</a> on our trip to find his family roots, Angelo turned out to be a very close friend of our new relatives.</p><p class="MsoNormal">--Even standing in lines led to random personal connections. One day, in line for an espresso, I met Alexandra Agajanian. It turns out that she is also based in Los Angeles and works for SEE-LA (Sustainable Economic Enterprises of Los Angeles), the non-profit that supports the Hollywood Farmer's Market and other local markets and programs. Alexandra was handing out gifts from the farmers, such as the little bag of pistachios that she proudly shared with me. After 10 months away from home, it warmed my heart to randomly receive a gift from the farmers at my favorite hometown market.</p><p class="MsoNormal">--Speaking of connections, I do also want to mention an important new relationship between Paul and some very smelly French cheese. I couldn't appreciate it quite as much as he could, but trust me, that cheese brought Paul some serious joy. It is not that I don't like smelly cheese, but when I say that this was strong, I mean strong to a whole new level that I never knew was possible.</p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/tkBdr9CfFqh2Xr-V7XWduHPIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TNqfWY5QkDI/AAAAAAAARdo/u44oIBo97Uk/s400/P1080232.JPG" height="400" width="300" /></a></p><p class="MsoNormal">In four days I think he must have visited the stand at least 8 times.</p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/ZygQjedLVbgLdnbedqps-3PIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TNF6cvkRfOI/AAAAAAAAPh0/wEnzgh4IXCw/s400/DSC_1480.JPG" height="266" width="400" /></a></p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/dgRidaHwWeaV2x-wVSH4DXPIWYoK0Mz64nKO3jbfIlQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TNF6fMeWzPI/AAAAAAAAPh8/lbxVl7PN-6g/s400/DSC_1481.JPG" height="400" width="266" /></a></p><p class="MsoNormal">So as you can see, even though we didn't hear all of the speakers we hoped to hear, participate in all of the workshops we wanted to, meet all of the people we could have, or taste all of the things that were offered, we managed to have very personal, unforgettable Terra Madre experience. </p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><br /></p>Emilyhttp://www.blogger.com/profile/14212669365919150962noreply@blogger.com0tag:blogger.com,1999:blog-3841281739441539630.post-5965357399296495492010-12-24T21:47:00.014+01:002010-12-30T20:28:45.855+01:00Acquaviva delle Fonti<span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">Ciao tutti! As many of you know, Emily and I are back in the US now, Emily's project finished (somewhat), we ran out of money (more than somewhat), and so the 1st part of our Italian adventure is finished....BUT there may be a sequel coming soon, so stay tuned for that!<br /><br />Anyway we were so busy getting everything ready to come back for the last month or so, we've got a big backlog of things to post about. This is one of my favorites...<br /><br />About 2 weeks ago, we took the night train and headed south to Bari, the capital of Puglia. Once in Bari, we then took a bus to a little town about 20km away called Acquaviva delle Fonti.<br /><br /><a href="http://picasaweb.google.com/lh/photo/K0tfDUTP8fyJWDWeIlCecDL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TRUEW5e2yuI/AAAAAAAATJA/xtjaCO2vivM/s400/DSC_2376.JPG" height="266" width="400" /></a><br /><br />What's in Acquaviva, you ask? Well, it's where my family comes from, the home of the Venturas. That's right, as much as I don't look it, my great-grandfather Giovanni actually comes from this southern Italian town. It's in the countryside surrounded by olive groves, and is a beautiful place, very small and completely untouched by tourism.<br /><br /><a href="http://picasaweb.google.com/lh/photo/rPa1o57oFKfOOMOJuYKwuDL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TRUEY-FeGRI/AAAAAAAATJQ/2727xd8F9cI/s400/DSC_2384.JPG" height="266" width="400" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/atumqnTWpoaJD3Ycu3qYHDL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TRUEZxFVGGI/AAAAAAAATJY/YGuM56fgPTE/s400/DSC_2388.JPG" height="266" width="400" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/NOeaeGX1ohCcefxylMvJLTL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TRUEa7oXh6I/AAAAAAAATJg/wxyP7s9Fq6Q/s400/DSC_2390.JPG" height="266" width="400" /></a><br /><br /><a href="http://picasaweb.google.com/lh/photo/DwjtstExaVj9iNOQzN3z7zL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TRUEbzs6tmI/AAAAAAAATJo/FJwVQ9zbrcc/s400/DSC_2393.JPG" height="266" width="400" /></a><br /><br />As we learned at a Slow Food event we attended a few months prior in Torino, Acquaviva delle Fonti is most famous for the sweet red onion (cipolla rossa) it produces.<br /><a href="http://picasaweb.google.com/lh/photo/LYtVo0wqzdLDYvLyOzwIcDL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TRUEndu2kUI/AAAAAAAATOQ/eCtXH6SBrQQ/s400/P1080489.JPG" height="400" width="286" /></a><br /><br />The first night we were in Acquaviva there was a Christmas fair in the center of town, all the locals came out.<br /><a href="http://picasaweb.google.com/lh/photo/tLJBg4TPXvl6cc6GF3_l7zL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TRUEmdPKeUI/AAAAAAAATK4/NQrDnkBC5EU/s400/P1080488.JPG" height="300" width="400" /></a><br /><br />It was also a "sagra," or festival, of a food called pettole - fried bits of dough, and panzerotti, dough filled with mozzarella and tomato. On the recommendation of the local barista, we got our pettole at the Senior Center and washed them down with some homemade vino primitivo wine. Those old timers really know what they're doing with cooking the traditional foods, the pettole were delicious...<br /><a href="http://picasaweb.google.com/lh/photo/ewxGKUB9KSnqaSxRxyWPbzL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TRUEoeNOwHI/AAAAAAAATLI/Bvl9RuU1QIk/s400/P1080506.JPG" height="300" width="400" /></a><br /><br />But as delicious as they were, we weren't in town to eat the local doughballs. We were on a mission - to find some Venturas.<br /><br />And as it turned out, we only had to wait a few hours. At the senior center, I told one of the guys about our mission, and he called over one of the several Venturas that happened to be in the room. Apparently, in Acquaviva you can hardly toss a pettola in the air without hitting a Ventura. Checking into the hotel that evening, the proprietor shared the name, too. After conversation we discovered we weren't related, but he still was happy to give us a "Ventura discount."<br /><br />After a night of real sleep (the night train was a little rough), we headed in the morning to visit with Lina.<br /><a href="http://picasaweb.google.com/lh/photo/3ecAXGB904L5BS80YEvb-jL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TRUEqmEU6aI/AAAAAAAATSU/0N3nPTsJBnU/s400/P1080511.JPG" height="400" width="274" /></a><br /><br />Lina has lived in Acquaviva all her life, and is a friend of our friend Anna's mom Teresa (who we stayed with in Sicily). Lina knew about our Ventura quest, and had done some research of her own. In fact, she had met a Ventura while waiting at the doctor's office, and called him up to come meet with us.<br /><br />Before long we were sitting in Lina's living room sipping coffee with Costantino Ventura and his wife Maria. Since there are so many Venturas in Acquaviva, we weren't sure if we were actually blood relatives - but it only took them about 15 minutes to declare that regardless, we were family now. They were definitely not joking.<br /><a href="http://picasaweb.google.com/lh/photo/d71oDY9ooPjy2Qqd6J6m4TL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TRzXJafuk3I/AAAAAAAATVw/j83qX41ku9M/s400/P1080510.JPG" height="300" width="400" /></a><br /></span><div><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><br />When they asked us what we were doing for lunch that day, we replied that we didn't have any plans and would probably just find a place in town to eat. The look of concern on Maria's face said it all. New family members eating alone, no less at some <span style="font-style: italic; ">random restaurant</span>? It simply isn't acceptable in Italy.<br /><br />So, before we knew it we were in Costantino and Maria's home, being treated to an amazing dish of pasta e fagioli. The Venturas have a son and a daughter, Domenico (Mimmo) and Rosa, who we got to meet as they all eat together every day. Here's Rosa modeling some of Acquaviva's famous red onions:<br /><a href="http://picasaweb.google.com/lh/photo/n2eiXxiuMwFSwyykL7sHFjL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TRUEle_849I/AAAAAAAATKw/IXcfiHrqsBU/s400/DSC_2434.JPG" height="266" width="400" /></a><br /><br />It was a wonderful lunch, and we were thinking it couldn't get much better. Only, as it turned out, because we had no idea what was in store for us the following day.<br /><br />But before I get to that, I have to tell you about what we did after lunch. We decided to go down to the town comune, which is like a central town office that keeps all the records.<br /><a href="http://picasaweb.google.com/lh/photo/g_FFaNExzusZj-l4RXz7QTL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TRUEzSFDOoI/AAAAAAAATMc/yGywTjX98FM/s400/P1080538.JPG" height="300" width="400" /></a><br /><br />I'd previously quizzed my family and done some research on an Italian genealogy site, so we had the names and approximate birthdates of my great grandfather, his wife, and his father. Details of his brothers and sisters and other precise information were sketchy, so we wanted to see if the comune could help us track it down.<br /><br />Costantino was nice enough to go with us. Here's a pic of the two of us talking to the town clerk...<br /><a href="http://picasaweb.google.com/lh/photo/jLcb75xo0fycqFGT1JfGgDL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TRUEvF8U38I/AAAAAAAATL8/piPPFGmEhRU/s400/P1080518.JPG" height="300" width="400" /></a><br /><br />If you can believe it, they had several books just of Venturas. And without very precise information, it wasn't an easy task to find my relatives. For example, my great-great-grandfather's name was Eustachio. Sounds to us like an unusual name - but Eustachio is also the name of the patron saint of Acquaviva. So, you can't imagine how many Eustachio Venturas were on the books. Don't even get me started on Giovanni!<br /><a href="http://picasaweb.google.com/lh/photo/gEdmmjzWlH2cozllP6MeZTL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TRUEuKcc4hI/AAAAAAAATL0/YMF6MdMObfU/s400/P1080519.JPG" height="300" width="400" /></a><br /><br />Long story short, the clerk couldn't find all of my great-grandfather's information in her book of Venturas. "It might have gone missing when the records were digitized," she told us, "it wouldn't be uncommon." She found some names that looked like they matched what I knew of his siblings, but we couldn't tell for sure. She asked me if I was sure he was from Acquaviva, and I started to wonder myself.<br /><br />What if my research had been wrong, and he was from somewhere else? I'd been treating Acquaviva as if it were a special place, but if my family wasn't really from there, it would lose the magic and just become another (still beautiful) small town in the countryside. I started to panic a little.<br /><br />What if (gulp) Giovanni was actually from Milan?<br /><br />Then I panicked a lot.<br /><br />What if we were COMPLETELY wrong, and Giovanni was actually from (double gulp) FRANCE???!!!???<br /><a href="http://picasaweb.google.com/lh/photo/vrVhhIehsi68QhUkJvMSITL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TRuW7cQ8LPI/AAAAAAAATUk/XzM_KyXBYVU/s400/france-french-flag-thumb.jpg" height="379" width="400" /></a><br /><br />Then I realized that I was being ridiculous, my irrational fear could never be true just going by my love for salami and the large amount of hair beginning to sprout from my ears as I get older. Just kidding to all you Frenchies reading this, I'm sure you've heard it before though.<br /><br />Anyway, as there was apparently no other option I resigned myself to being unsure about my relatives, and we thanked the clerk and left. Besides, Emily reminded me, we had been adopted by some Venturas!<br /><a href="http://picasaweb.google.com/lh/photo/b_NoqLOMUY1h20vG99P00jL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TRUEtIrpZiI/AAAAAAAATOo/l41sAHcsllU/s400/P1080516.JPG" height="400" width="326" /></a><br /><br />We spent that evening hanging out with them, in fact. Costantino's son Mimmo took us all around the local area, he is a super nice guy and is into motorcycles too so we got along famously. Coincidentally, Mimmo had the exact same year, type, and even color of motorcycle that I have at home. </span><div><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">Even more coincidentally, when talking with Mimmo we told him that we knew about Acquaviva's red onions because we'd seen the stand at an October Slow Food event in Torino. We'd met the stand worker, and he apparently had a shop in town that we were planning on visiting. What would the name of the shop happen to be, Mimmo asked? Nardulli, we replied, after the owner Angelo Nardulli.</span></div><div><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><br /></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">Turns out Mimmo was the godfather to Angelo's child.<br /><br />But of course he was, how silly of us! Things are like that in southern Italy...everyone knows everyone, and it's all about who you know.</span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">We paid Angelo a visit with Mimmo, he was quite shocked as well that the strange foodie Americans he met two months prior in a city 500 miles away were now in his hometown, with one of his best friends, who was now calling them family. Maybe he thought it was a hidden camera show or something. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">Here's a pic of the three of us together outside of Angelo's shop. That's Mimmo in the middle:<br /><a href="http://picasaweb.google.com/lh/photo/Ei4so4NDxPG7lmpqpFGZujL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TRUE7nF0opI/AAAAAAAATPY/6uMRCCiUvrc/s400/P1080568.JPG" height="343" width="400" /></a><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">After Mimmo brought us back, it was about dinnertime. As you can probably guess we didn't have to wonder about our plans that night...Rosa had called up some friends, and was taking us out to pizza with them!</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">We had a great time, enjoyed some delicious pizza and went out to an "American Bar" afterwards. Here's a pic of us with Rosa and her friend Paolo, and then another one of the rest of the group including Michele (in the middle) who would also come to visit us the following day...<br /><a href="http://picasaweb.google.com/lh/photo/i050LpZlFEoH1ZglVnanijL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TRUEwL-qi2I/AAAAAAAATO0/Vvl8sbUcL_U/s400/P1080530.JPG" height="328" width="400" /></a><br /><a href="http://picasaweb.google.com/lh/photo/qZ7N2-VBxUMq4hhqAXu-7DL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TRzXfrleFDI/AAAAAAAATWE/NoIU_6R_unE/s400/P1080532.JPG" height="308" width="400" /></a><br /><br /></span></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">Honestly, how could things have gotten any better? The next day, we found out.</span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">Starting out the day at the Cheers-like cafe where the barista now knew our names (because we'd been there more than once), we chatted with him over cappuccini and brioche. He knew about our Ventura quest, and asked how it was going. Really, is there a better business strategy than actually getting to know and care about your customers?</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">But I digress. After saying our buongiornos, we headed next door to look at some shoes as replacements for the trusty black leather pair I'd brought that was now a little worse for wear after the carless Italian walk-a-thon that our life had become. The store was right across from the cathedral, smack dab in the historic center of town. Stepping in we immediately met the extremely gregarious owner, Gigi, who had a penchant for referring to himself in the 3rd person and was shamelessly flirtatious with Emily.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">Gigi animatedly informed us that we were in the oldest calzolaio (cobbler) in Italy. Founded in 1885. Maybe true, maybe not, but trust me you don't argue with Gigi. </span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">Regardless, I was thinking about something else, because I knew that Giovanni Ventura was born in about 1896. And if the shop was founded in 1885, it meant that I was in the cobbler where my great-grandfather probably bought his shoes (<i>really, </i>it's a pretty small place). How could I resist a pair of boots? Here I am modeling them, with Gigi at my side. I'm smiling pretty big here - Gigi had just glowingly pointed out to us a big picture on the wall of him, in a Speedo, holding out his arms in an embrace to the camera. He proudly exclaimed, "Ecco Gigi al mare!" (Here is Gigi at the beach!) And no, I'm not kidding...<br /><a href="http://picasaweb.google.com/lh/photo/4K5CRRWzVg0S2GogsxzDeTL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TRUExZj2ezI/AAAAAAAATMM/HeTusaWsE6Q/s400/P1080533.JPG" height="400" width="300" /></a><br /><br />Wasn't kidding about the shameless flirtaciousness, either...here's a pic he insisted on with Emily. Clearly he's happier than in the photo with me. I'm mildly suspicious he slipped her his phone number.<br /><a href="http://picasaweb.google.com/lh/photo/FyARcX4VzCG6MD_21PhzFjL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TRUEyX7VrKI/AAAAAAAATPA/06e3WrNgHy4/s400/P1080534.JPG" height="400" width="340" /></a><br /><br />After the Gigi experience, it was almost lunchtime. But, as the comune was right next door (did I mention it's a small place?), we popped our heads in again to ask one more question about ol'great gramps Giovanni.<br /><br />Boy, were we surprised. In what seemed to me like a scene out of a movie, the clerk upon seeing us gave a look not of what-is-it-now boredom, but rather of interest, confusion, surprise, and destiny all mixed together.<br /><br />"I thought you'd left already. Wait here a second. After you left yesterday I did some additional research on your family."<br /><br />Huh whaaat? You did what? You pored over the town's historical records on your own time, to search for more details on my relatives, just out of curiosity?<br /><br />Yep, she sure did. Not entirely out of pure curiosity, we learned, as she at one point had thought there was a chance SHE was related to us. Turns out she'd had a Ventura in her family somewhere along the line, too, which at that point didn't surprise us.<br /><br />We weren't related, she told me. Which she illustrated by pulling out a large paper upon which she had mapped out basically my entire Italian family tree. Names. Birthdates. Marriages. Immigration records. Deathdates. It was all there, and it was unbelievable. I got to see the original birth record of great-grandpa Giovanni, as it was recorded in the town's ledger in 1896. Can't really explain what a cool feeling that was.<br /><br />Unfortunately, she couldn't let us have the paper, as she didn't want to compromise the confidentiality of the personal information. But after some sweet talking, she could see we were genuine and not some crazy American identity thieves. So she let me copy down much of the information, making sure I didn't write anything she deemed too private.<br /><br />What she did let me take gave me enough to solidify some of the shaky details I had, like the birthdates of Giovanni's siblings. It was enough to let me know that there are some blood relatives in New Jersey, and to give me a basis for tracking them down. And it was enough to give me the name, and address, of a living relative in Acquaviva. Her house was just a few blocks away, in fact.<br /><br />But, at this point, we had a serious problem...we were late for lunch with the Venturas! What to do? We thought about it, and decided that knocking on this woman's door out of the blue wasn't the best idea. We could write her a letter, and drop by on the next trip to Acquaviva (we'll surely be back). Besides, we didn't want to miss out on time with Costantino, Maria and the family.</span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">Picking up a small gift, we hurried over to the house. Close to the historic center, casa Ventura is very charming. It was festively decorated for the holidays, one of the things Emily liked most was that they had used an olive branch hung with lights and ornaments as a Christmas tree.<br /><a href="http://picasaweb.google.com/lh/photo/o-fNKCb94i64X1V-sFFjrjL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TRUEklw1u9I/AAAAAAAATKo/vseHRyuYF1k/s400/DSC_2433.JPG" height="400" width="266" /></a><br /><br />As we entered the kitchen, our jaws dropped. Maria had outdone herself.<br /><br />Once Rosa, Mimmo, and his girlfriend Antonia arrived, we sat down to an absolute feast. Everything was made from scratch, with the superb local Acquaviva ingredients.<br /><br />We started off with bay-leaf marinated roasted figs stuffed with roasted almonds, and home cured olives from the Venturas' trees.<br /><a href="http://picasaweb.google.com/lh/photo/TFiVeh8_tH0PINNa1ezSwDL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TRUEsDLwc1I/AAAAAAAATLk/mwt-hS8FP8s/s400/P1080514.JPG" height="300" width="400" /></a><br /><a href="http://picasaweb.google.com/lh/photo/4rls12_U9fmVuEwXnSFBBzL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TRUE2_U7vqI/AAAAAAAATM4/H3yj-EMIjs0/s400/P1080553.JPG" height="300" width="400" /></a><br /><br />Then, we had a pasta dish - orrechiette (little ears) with a nice tomato sauce.<br /><a href="http://picasaweb.google.com/lh/photo/jZk4KDZMiaLALYtYrcMOnzL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TRUE1lbx1RI/AAAAAAAATTs/qD3tceGEnos/s400/P1080549.JPG" height="400" width="300" /></a><br /><br />Involtini, or stuffed beef rolls, were next...<br /><a href="http://picasaweb.google.com/lh/photo/RVCkncxaO-Go1Qli_mmsjDL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TRUEX3DOiVI/AAAAAAAATJI/pHQCos6w-3o/s400/DSC_2382.JPG" height="266" width="400" /></a><br /><br />And then came, in my opinion, the piece de resistance, the freshest local fish fried over a wood fire in pure homemade olive oil.<br /><a href="http://picasaweb.google.com/lh/photo/vkqFWd37Z6O7BEQLBmTMVDL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TRUEiWsyKfI/AAAAAAAATKY/uCr_rij9vpI/s400/DSC_2422.JPG" height="266" width="400" /></a><br /><a href="http://picasaweb.google.com/lh/photo/b88f9dJUDDfv9mHY6HbUozL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TRUE4EpMugI/AAAAAAAATNA/48Cq0O4ThYw/s400/P1080555.JPG" height="300" width="400" /></a><br /><br />That reminds me, though, that I forgot to mention the homemade foccacia, which had also been baked on the wood fire. Words don't do this foccacia justice...<br /><a href="http://picasaweb.google.com/lh/photo/IUI3QuU-vP1jUV_MHrIrrjL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TRUEjZk_srI/AAAAAAAATKg/TULKuauYm-s/s400/DSC_2429.JPG" height="266" width="400" /></a><br /><br />I hope you can tell that we were absolutely stuffed by this point. But then, the apple cake came out. Fresh baked in the fire, too.<br /><a href="http://picasaweb.google.com/lh/photo/mZum9sBz8mf4s5kdW18UojL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TRUE0s_OfnI/AAAAAAAATPM/g6oUsGM6-tQ/s400/P1080546.JPG" height="348" width="400" /></a><br /><br />Now, during a normal meal, I can show some restraint. When I'm full, I'll politely refuse more, even when at someone's house.<br /><br />But when the food is <span style="font-style:italic;">this</span> incredibly delicious, when it's been so obviously prepared with love, when there is a whole table of new Italian family around cheering on my eating as if I were the star quarterback at the homecoming game, I'm powerless to resist.<br /><br />I was like a goldfish in a bowl. The post-dessert fruit and walnuts almost made me go belly-up.<br /><a href="http://picasaweb.google.com/lh/photo/5PeocZb-0EG_cgzJ6bqgzTL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TRUE5bNMqnI/AAAAAAAATNI/hNK-UZUAgQ0/s400/P1080556.JPG" height="300" width="400" /></a><br /><a href="http://picasaweb.google.com/lh/photo/xc2_cw9whKFlF-4QqXRIrDL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TRUE6qehQSI/AAAAAAAATNQ/gUFrfSdBoHE/s400/P1080557.JPG" height="300" width="400" /></a><br /><br />But honestly, it was one of the best and most special meals Emily have had. It was like Christmas/Thanksgiving, times 2, in Italian. I think you can see it on our faces:<br /><a href="http://picasaweb.google.com/lh/photo/OSQ8Jj0X-Uu-lnWe7ckAJjL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TRUE911FqII/AAAAAAAATPk/2-JSI3pGGbk/s400/P1080576.JPG" height="363" width="400" /></a><br /><br />After lunch we walked around a bit. Costantino, who is amazingly fit and knows EVERYBODY in Acquaviva, walked with us and took us to the cathedral. When we got there, it was the middle of a wedding. Costantino whispered a few words to a man standing on the side of the pews, and next thing we knew he was unlocking a big gate that led to the closed old sanctuary in an underground room. It was very impressive, especially the altar made of pure silver...<br /><a href="http://picasaweb.google.com/lh/photo/OTaayD0u4R8ifwdZSwZ7gzL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TRUEhfVnyXI/AAAAAAAATKQ/tVdrhK4xyj8/s400/DSC_2417.JPG" height="266" width="400" /></a><br /><a href="http://picasaweb.google.com/lh/photo/bx5zsGzMebrp0OWlGECYjDL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TRUEgG12wuI/AAAAAAAATKI/ZC7tRbnbLBQ/s400/DSC_2407.JPG" height="266" width="400" /></a><br /><a href="http://picasaweb.google.com/lh/photo/J93ctkhYBYHFQg7t5jhoHDL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TRUEfNlnxmI/AAAAAAAATKA/-7WSesDbDzg/s400/DSC_2400.JPG" height="266" width="400" /></a><br /><br />We spent the rest of the afternoon and early evening just experiencing Acquaviva, including one last visit to Lina to thank her and say goodbye. Walking around the labyrinth of stone streets winding among stone houses, it was easy to get a sense of how life had been there for hundreds of years. To the town's credit, in some ways it hasn't changed.<br /><br />The local dialect, which is quite incomprehensible to outsiders, is preserved and in daily use even by the younger generation. Y</span></span><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">ou still see people cleaning bunches of wild chicory in the streets that they've foraged for in the countryside that day, and will sell at the following morning's market. The old men still gather in the town square each afternoon to debate politics. When people stop at the local cafe, or butcher, or florist, they greet the shop owner by name, and he asks about their family. Because he went to school with their father, and has known them since they were newborns. There's an incredible sense of community, as if the whole town isn't just a faceless sea of people, but is personally known to everyone in it.</span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />To an outsider it can seem closed, and in fact sometimes it is. But through the graciousness of Teresa, Lina and the Venturas, we were able to experience it as if we belonged.<br /><br />Although we'd only been there a short time, it was hard to leave Acquaviva. But we had tickets for a sleeper train leaving that night, and the Italian rail system waits for no man (or woman).<br /><br />Being who they are, the Venturas wouldn't let us leave without one last meal - homemade panzerotti, cooked on the wood fire.<br /><a href="http://picasaweb.google.com/lh/photo/rXx-ZrNPVZYvT827PPAY1zL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TRUE8-D6HLI/AAAAAAAATNg/mPVAtyzPHYw/s400/P1080572.JPG" height="400" width="300" /></a><br /><br />They sent us with a big bag of food, too, in case we got hungry on the train (!!!!)<br />I think really, Maria knows the power of her own cooking. Once you've tried it, you can't just go cold turkey without. We were able to smuggle most of it back to the US, including a bottle of homemade olive oil that awaits our most special salad occasions.<br /><a href="http://picasaweb.google.com/lh/photo/ANqKxCNAkontc7591fmoMDL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TRUE_u6BWBI/AAAAAAAATPw/etoVpcTavxM/s400/P1080582.JPG" height="216" width="400" /></a><br /><br />And with that, we said goodbye to the Venturas, who had driven us all the way to the Bari train platform, late at night, in the freezing cold (it snowed that night). They gave Emily a warm scarf, and waved to us from outside as we took our seats in the train compartment. Goodbye for now, at least - we'll definitely be seeing them again, hopefully sooner rather than later.<br /><br />Ciao Costantino, Maria, Mimmo e Rosa!!! Buon Natale e Buon Anno! Grazie ancora per tutto, ci vediamo subito!!! Un bacio, e a presto.....<br /><a href="http://picasaweb.google.com/lh/photo/Vv2cXSo6imrW-irPyCrqkTL3fuTMmObDBpF9stSKav8?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TRUE-_4CHdI/AAAAAAAATNw/D1dqqxrzLj4/s400/P1080580.JPG" height="300" width="400" /></a><br /><br /></span></span></div></div>Emilyhttp://www.blogger.com/profile/14212669365919150962noreply@blogger.com7tag:blogger.com,1999:blog-3841281739441539630.post-17735266624961080872010-12-09T19:18:00.002+01:002010-12-09T19:54:18.938+01:00Christmas in BolognaNatale has arrived in full force in Bologna. For a few months we have had the stands with roasted chestnuts, which before seemed like a sign of Fall, but have taken on new meaning since they are now accompanied by all of the other Christmas festivities.<div><br /></div><div>The smell of the roasting chestnuts is irresistible and just about everyone seems to love them. Note the ladies in their fur coats in the line. </div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/Ja7RrTzE2zO9Nal8L9ALg78GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TQEfkUPAWLI/AAAAAAAAR0k/micKrPLX76s/s400/P1080417.JPG" height="300" width="400" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/-v_PhE79xrrwlVjZ7cE_Z78GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TQEfbv8DeXI/AAAAAAAAR0c/8WF63bgSzJo/s400/P1080420.JPG" height="300" width="400" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/13jgDRIx1KLsHpkAkzHQ0b8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TQEfUd3VpAI/AAAAAAAAR0Q/ZVyIFVQTXl4/s400/P1080424.JPG" height="400" width="300" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/Fgz8evERQlcSBv1iXgFHZ78GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TQEfIdr23GI/AAAAAAAAR0A/8jykCZY0kn8/s400/P1080425.JPG" height="300" width="400" /></a></div><div><br /></div><div><br /></div><div>There is now a big Christmas tree in Piazza Maggiore, Bologna's main square.</div><div><a href="http://picasaweb.google.com/lh/photo/EUen_6V8Npyo0KBH2eIFOb8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TQEe1jNzcGI/AAAAAAAARzk/3TJ6kVgckTQ/s400/P1080431.JPG" height="400" width="300" /></a></div><div><br /></div><div><br /></div><div>On the first night of the tree, there was a quartet playing carols and nearby stands with Vin Brule'.</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/cV5WhDaLdj94E-xhCRJlTL8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TQEgBZh4sZI/AAAAAAAAR1c/ApXFx-6knYY/s400/P1080437.JPG" height="300" width="400" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/rYLjztSDTdgrH9mVROq37L8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TQEgQZdGtcI/AAAAAAAAR10/L92qGuGMn1k/s400/P1080441.JPG" height="400" width="300" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/wf5w_cgh7WsTtWzxgs10d78GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TQEgfDNFp9I/AAAAAAAAR2Q/r3zMxulogIg/s400/P1080440.JPG" height="400" width="300" /></a></div><div><div><div><br /></div><div>There are Christmas lights everywhere. Even the Torre Asinelli is lit.</div></div></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/1Ut3HhwdmsnKYSlHb-BMGb8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TQEfD7iinPI/AAAAAAAARzs/McdjlbcF76w/s400/P1080426.JPG" height="400" width="300" /></a></div><div><br /></div><div>In a few areas around town there are outdoor Christmas markets that are open every day selling sweets, crafts, and decorations, including very elaborate nativity scenes.</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/6_hIW2p7rM_p_Njn7s_utL8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TQEf0mwBU-I/AAAAAAAAR1I/swhsu8T98C4/s400/P1080450.JPG" height="400" width="300" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/JV3rlZDJWy7cWfre88Bzir8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TQEf_ZrselI/AAAAAAAAR1U/jWsBeFHbaq8/s400/P1080448.JPG" height="300" width="400" /></a></div><div><br /></div><div>I'm crazy about dark chocolate covered orange and citron peels.</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/V859VMfXOdGaXRWcP41h378GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TQEjOxhRPLI/AAAAAAAAR2g/6HvVmmFHQro/s400/P1080453.JPG" height="400" width="300" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/j5YMo6PiQv1-7Vc8zHyUTb8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TQEfvYJcUfI/AAAAAAAAR04/ODMwteOHZBQ/s400/P1080451.JPG" height="300" width="400" /></a></div><div><br /></div><div><br /></div><div>Seeing all of these festivities is making it especially hard to leave. Christmas in LA just isn't as classic. It would be fun to stay for actual Natale, but at least we get a sense of the spirit.</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/27F218L38ipkyZv-4mAFbL8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TQEgT0gmweI/AAAAAAAAR2A/PS6DRDbTyWc/s400/P1080436.JPG" height="300" width="400" /></a></div><div><br /></div><div> </div>Emilyhttp://www.blogger.com/profile/14212669365919150962noreply@blogger.com2tag:blogger.com,1999:blog-3841281739441539630.post-49879279130308260692010-12-08T22:35:00.009+01:002010-12-09T19:04:36.060+01:00Family Marathon, last segment..Finally we are getting around to posting some pictures of the great time we had with my parents, who were here in September. Their visit proved to me just how much I still (and always will) have to learn from them. Though they hadn't traveled outside of the US/Canada since 1977, my parents impressed me with their travel style and skills. As an example, they each came with only 1 small, carry-on size luggage for an entire month abroad. We started to call their luggages the silver bullets. Here they are upon their arrival in Milano.<div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/K1ZyKYwW1f2f339zBQHoMb8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TP_8n1rePbI/AAAAAAAARvA/NcudeaRk2UA/s400/DSCN3558_JPG.jpg" height="400" width="300" /></a></div><div><br /></div><div>I seriously need to learn this skill of packing light -- apparently it isn't automatically inherited. With or without the luggages, my parents were speedy and kept up with full days of walking.</div><div><br /></div><div><div><div><a href="http://picasaweb.google.com/lh/photo/lIg4xr8QnOKm4cvOXfRzG6U293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TNKQDHv_CLI/AAAAAAAAQnU/2xU9Yhq5WRE/s400/P1080212.JPG" height="400" width="300" /></a></div></div><div><br /></div><div><br /></div><div>They spent their first week with us in Emilia-Romagna, then travelled on their own to the Amalfi coast and Rome, and the we met up again and traveled in Umbria and Tuscany for the final part of their trip.</div><div><br /></div><div>Here are some of my favorite pictures.</div><div><br /></div><div>We had fun showing my parents our neighborhood in Bologna and doing a little cooking at home.</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/Mrak_gj8uPzx8EEiWBj1SL8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TQAIHW6cl6I/AAAAAAAARwM/WlXS9KctFlk/s400/DSCN3585_JPG.jpg" height="300" width="400" /></a></div><div><br /><br /></div><div><a href="http://picasaweb.google.com/lh/photo/zXewGyiQtweAzWOj_fNv_r8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TQAJXlmtA3I/AAAAAAAARw4/qfYGG6OoIxI/s400/DSCN3751_JPG.jpg" height="300" width="400" /></a></div><div><br /></div><div>We saw some beautiful churches and some creepy relics.</div><div><a href="http://picasaweb.google.com/lh/photo/UPGLJNEqywovLyDjHm08Er8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TQAJlf4-KZI/AAAAAAAARxQ/KJPev-Ka1Cc/s400/DSCN3759_JPG.jpg" height="300" width="400" /></a></div><div><table style="width:auto;"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/JGqjiFv-Ih9uizUazT7HOL8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TQAJem1vlCI/AAAAAAAARxI/Xs9gVoETR0w/s400/DSCN3758_JPG.jpg" height="300" width="400" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right"><br /></td></tr></tbody></table></div><div><table style="width:auto;"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/dEOd9JCHjYfcMQZSm0v6rL8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TQAKW8u6IFI/AAAAAAAARxY/j0XHRCmc8IA/s400/DSCN3887_JPG.jpg" height="300" width="400" /></a></td></tr><tr><td style="font-family:arial,sans-serif; font-size:11px; text-align:right"><br /></td></tr></tbody></table><br /></div><div><br /></div><div><br /></div><div>Paul also showed them around Verona one day while I was at the clinic.</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/-7t0TXNDGCc_iEirODmCU78GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TQAJAg60Y7I/AAAAAAAARww/HQ2BMh-HWQc/s400/DSCN3711_JPG.jpg" height="300" width="400" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/3Cf3vtp_6b-xV4IZ8OFWkL8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TQAXDsqCn5I/AAAAAAAARzA/sZvBAtgY4uY/s400/DSCN3700_JPG.jpg" height="300" width="400" /></a></div><div><br /></div><div><br /></div><div>Our friend Vincenzo gave us a nice tour of Felino, a town outside of Parma where he is from. We went to the Felino Salami museum and also to Vincenzo's house where we got to sign his motorcycle.</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/iV1Sbi1r6cAqTe4pxNVhzKU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TNF9yWASAaI/AAAAAAAAPug/AMB1gQRsZW8/s400/P1070762.JPG" height="300" width="400" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/QLhIwDz4HxxwmJSp_0fs4KU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TNF9mSu8R9I/AAAAAAAAPto/lTXRbu5jIp8/s400/P1070755.JPG" height="300" width="400" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/M4YpdewhaI6uLps1THe0XqU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TNF-LiY0VQI/AAAAAAAAPwQ/wedOMXr-Z9M/s400/P1070776.JPG" height="300" width="400" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/S9jO_XuXJpaL_M2Vgl5ieaU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TNF-OHghCFI/AAAAAAAAPwY/nsLgf3o6Tjc/s400/P1070777.JPG" height="300" width="400" /></a></div><div><br /></div><div>Then, with Vincenzo, we went to a prosciutto festival outside of Parma in a town called Langhirano. Our friend Michela had been working for months on this event so we wanted to make sure to see it, and were not at all disappointed. One of the best aspects was a tour of a local prosciuttificio where we got to see the various stages of production and aging and afterward got to sample the prosciutto pared with local wines. Here we are on the way to the tour.</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/z9TN3gAP1UY9wJq7JZNg9qU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TNF_GZmJhVI/AAAAAAAAPyc/aC0MxFmzXBg/s400/P1070793.JPG" height="300" width="400" /></a></div><div><br /></div><div> <a href="http://picasaweb.google.com/lh/photo/0UFjK1m72wgYs1H3dX2vYKU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TNF_hhh18TI/AAAAAAAAP0E/ZorCd9FdgWk/s400/P1070806.JPG" height="300" width="400" /></a></div></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/z72q7xuP5-l6wi_4wltJbqU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TNF_vAN161I/AAAAAAAAP0s/uG_uj-gqXJc/s400/P1070812.JPG" height="300" width="400" /></a></div><div><br /></div><div>Paul and my dad were in hog heaven. </div><div><br /></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/kzjX_uH6IhU0qEDwQfqd6b8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TQAHV8A-P8I/AAAAAAAARv4/I0hwt1XUeGE/s400/DSCN3968_JPG.jpg" height="300" width="400" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/P6QPKhvu4ni4PogG_HxYir8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TQAHO-LyJ4I/AAAAAAAARvo/YhdUVUYfY3Q/s400/DSCN3945_JPG.jpg" height="300" width="400" /></a></div><div><br /></div><div>My mom, who doesn't eat much meat, was a good sport. Though I did think I caught her holding her nose in that prosciutto factory!</div><div><br /></div><div>The next day my mom and I balanced things out by attending a huge international health food fare called Sana held at the Bologna Fiera (fair grounds/convention center). </div><div><a href="http://picasaweb.google.com/lh/photo/B1Lf-DKntnHFtPTr5GCdRKU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TNGFWnuY4tI/AAAAAAAAP5M/J1T_4KjnoSI/s400/P1070852.JPG" height="400" width="300" /></a></div><div><br /></div><div>I shouldn't actually be referrring to these two events as polar opposites though. There was also prosciutto and plenty of other locally produced specialties at Sana too. But along with that came lots of other more typical health food items like whole grain pastas and new forms of veggie meats. I've never been a fan of fake meat, but some of the grain products made with things like farro and kamut were excellent.</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/g93moxXhKIPy-TWYtw-prqU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TNGF8JZOssI/AAAAAAAAP7I/XjwyQdnUx1Y/s400/P1070867.JPG" height="300" width="400" /></a></div><div><br /></div><div>While Paul and my Dad went to a motorcycle show, my mom and I had another girls day. My mom got a new haircut which I love. Here she is on the way to dinner that night.<br /><br /><a href="http://picasaweb.google.com/lh/photo/oL1FRZ-oPfkjDuWLJAb7L6U293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TNF8goEagfI/AAAAAAAAPqQ/YHrpHrz8YuI/s400/P1070721.JPG" height="400" width="300" /></a><br /></div><div><a href="http://picasaweb.google.com/lh/photo/a1Vs5g4HcVs1OVjE977RhaU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TNF8pcBZHeI/AAAAAAAAPqw/kH7lbP1_VI4/s400/P1070725.JPG" height="300" width="400" /></a></div><div><br /></div><div>For the last part of their trip, when we met in Tuscany, we rented a car, a Fiat Panda to be specific. Paul and the Panda got along famously. </div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/3sp-JB7fes0avVSMb--qr6U293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TNGIpGqLDGI/AAAAAAAAQE8/MEQ0aA8zoQ8/s400/P1070957.JPG" height="300" width="400" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/CwwM6_BHeqQN4ByGYiwxX6U293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TNGJA8lm4vI/AAAAAAAAQGo/xdUmdApxYgE/s400/P1070969.JPG" height="300" width="400" /></a></div><div><br /></div><div>The countryside was absolutely beautiful.</div><div><a href="http://picasaweb.google.com/lh/photo/VdanmaFKrfhmG3G6e5MNs6U293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TNGJT5pS_QI/AAAAAAAAQHM/i7swCwcT4eU/s400/P1070973.JPG" height="300" width="400" /></a></div><div><br /></div><div>The local culture was charming. Here we are at a small "palio," which in this case was a soap box race.</div><div><a href="http://picasaweb.google.com/lh/photo/Z4PtURMbAWv_D5U48NW8YqU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TNGJ9HBwVMI/AAAAAAAAQJg/b8Hj-esdJbw/s400/P1070992.JPG" height="400" width="300" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/4ye8n03fAathNdI59eDF7KU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TNGKHcaSpjI/AAAAAAAAQKI/zyVM1-l4n3Q/s400/P1080001.JPG" height="300" width="400" /></a></div><div><br /></div><div>The agriturismo was a good place to rest between day trips.</div><div><br /></div><div><a href="http://picasaweb.google.com/emilyventura/GregAndRobertaTrip?authkey=Gv1sRgCN6X5_im0sKW0QE&feat=embedwebsite#5535357378534005522"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TNGKNUxbWxI/AAAAAAAAQKo/Xh4Xko21nlk/s400/P1080004.JPG" height="300" width="400" /></a></div><div><br /></div><div>And of course the food and wine were unforgettable. Here is a duck risotto that my dad ordered one night at the agriturismo's restaurant.</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/Zz48zbWRHB3Lw7cCpSk3oKU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TNGKT55jIxI/AAAAAAAAQLM/Cm2M614ylN4/s400/P1080008.JPG" height="300" width="400" /></a></div><div><br /></div><div>And dinner we made in our little kitchen.</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/OD4EGbejvi7mHWiK0Yu-tKU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TNKNZj5Go6I/AAAAAAAAQiY/1R5idBsneak/s400/P1080181.JPG" height="300" width="400" /></a></div><div><br /></div><div>My parents stayed home at the agriturismo for a day or two because my dad got the flu, and meanwhile Paul and I had a crazy day in Montalcino where we tasted Brunello in the basement of a family's castle where 26 generations have been wine makers. This warrants its own entry, but for now, here are a few pictures.</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/KFu0yvhhj128P53YgP0ElKU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TNGWAmPGRcI/AAAAAAAAQOU/sNuCAIeQQb0/s400/P1080023.JPG" height="400" width="300" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/NouEwHuwEd9I_8dYnhCtfqU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TNGWCyUn53I/AAAAAAAAQOg/I0n-DykiedU/s400/P1080024.JPG" height="300" width="400" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/6YnES1pcccKiSjW5-t9xKKU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TNGWIz1it0I/AAAAAAAAQO4/dNLoPoFB3y0/s400/P1080027.JPG" height="300" width="400" /></a></div><div><br /></div><div>Once my dad was feeling better, we went back to our normal full schedule of sightseeing and checked out Montepulciano, Orvietto, Siena, Pienza, and more.</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/XA0bJWcY3KBwqHRHuxvCv6U293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TNKMz2HjgkI/AAAAAAAAQZ4/t7yI2pH2sZI/s400/P1080106.JPG" height="300" width="400" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/pdfYXVtaaB8GPG1G8p-_5aU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TNKM1vQUrMI/AAAAAAAAQaY/jFmlEzNsEIo/s400/P1080110.JPG" height="300" width="400" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/fNR6yibqpIicOPy0AnOBUKU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TNKM81zRpqI/AAAAAAAAQcs/F-baUImPrzc/s400/P1080128.JPG" height="300" width="400" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/evHkeI1DL-fIzsf-s0-3q6U293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TNKNGxkYEqI/AAAAAAAAQfA/xH3mkVJQGIc/s400/P1080150.JPG" height="300" width="400" /></a></div><div><br /></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/Tc6oiJudJsOjZHy7hFzCSqU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TNGX97qBCYI/AAAAAAAAQWY/G5YivpbMir8/s400/P1080083.JPG" height="300" width="400" /></a></div><div><br /></div><div>It was an amazing visit and it was hard to see them leave.</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/evHkeI1DL-fIzsf-s0-3q6U293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TNKNGxkYEqI/AAAAAAAAQfA/xH3mkVJQGIc/s400/P1080150.JPG" height="300" width="400" /></a></div><div><br /></div><div style="text-align: -webkit-auto;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-size: medium;"><a href="http://picasaweb.google.com/lh/photo/OCeGOvZIQYvkKKBsT5rS7qU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TNGAsyhgy4I/AAAAAAAAP4U/letWtcRUtCQ/s400/P1070843.JPG" height="300" width="400" /></a></span></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/0HoVxKTw8ydBh78gxrFtO78GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TQAUkTxzAuI/AAAAAAAARyY/4po-rX7ZAAs/s400/DSCN3560_JPG.jpg" height="300" width="400" /></a></div><div><br /></div><div>But the perfect ending was meeting up with Helen and Anthony, who arrived just before my parents left. We had a day in Milan to spend all together and the family baton was passed on.</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/YHgbl-jteh46r24nJTW_QqU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TNKP-mKLzUI/AAAAAAAAQmA/hyn0CCRoTLY/s400/P1080202.JPG" height="400" width="300" /></a></div><div><br /></div><div>Here was our final toast at our favorite spot for aperitivo. </div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/zRGeDKUECgpl8CZlvHGZsKU293tn6gOq8pTgYVVN-3c?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TNKQAzJ1ErI/AAAAAAAAQms/5q-WO-tqYHg/s400/P1080207.JPG" height="300" width="400" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Emilyhttp://www.blogger.com/profile/14212669365919150962noreply@blogger.com2tag:blogger.com,1999:blog-3841281739441539630.post-3441418162132929982010-12-06T20:07:00.002+01:002010-12-08T22:34:14.687+01:00UNISGThere is so much to write, but less than one week left before we fly home. We'll be trying to catch you up on all that has happened that we haven't had time to write about, but first a little glimpse of the present.<div><br /></div><div>One of the reasons I (Emily) haven't been blogging is that I have been busy teaching and finishing up my other research as well. As part of my fellowship, I proposed to design and teach classes in nutrition and public health to the masters students at the University of Gastronomic Sciences (UNISG). The University was born out of the Slow Food movement and has both undergraduate and graduate programs related to gastronomy: </div><div><a href="http://www.unisg.it/welcome_eng.lasso">http://www.unisg.it/welcome_eng.lasso</a></div><div>Neither of the masters programs included any classes related to nutrition or public health, however, and since I have been working on projects that bridge gastronomy and health promotion, I thought I could contribute in this arena. </div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/W_nRSRAlQgk5jUMocxSjGsR35jv4SDeSUDonIm1gMB4?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TP_yM6dIwaI/AAAAAAAARuU/6olsLO0Abj4/s400/P1080461.JPG" height="300" width="400" /></a></div><div><br /></div><div>First, in mid November, I did a 6 hour seminar (over 2 days) at the Pollenzo campus (near Torino) for the Master of Food Culture and Communication program, then a similar seminar over 2 days at the Colorno campus (near Parma) for the other Food and Culture cohort. I had such a good time and felt like I was really in my element. The campus is beautiful, the students are an intelligent, international group, and I had the freedom to teach nutrition exactly how I wanted to: from a gastronomic angle.</div><div><a href="http://picasaweb.google.com/lh/photo/7Gf_7zr97KSYVOo0MbKS98R35jv4SDeSUDonIm1gMB4?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TP_yx6uDRqI/AAAAAAAARuk/BXlvOAAycrE/s400/P1080316.JPG" height="300" width="400" /></a></div><div><br /></div><div>The students found the seminars to be a good addition to their program t00 -- they even requested more hours. This experience turned out to be the perfect conclusion for my fellowship, which ended on November 30th.</div><div><br /></div><div>Out of this work came an invitation to return again to Pollenzo as a visiting professor to teach the other master program, which is called Italian Gastronomy and Tourism. So on Monday I traveled again to Pollenzo and did another 6 seminar. It looks like there also may also be an opportunity to teach again in 2011 and to help integrate nutrition and public health into the core curriculum for the programs. Dita incrociate (fingers crossed).</div><div><br /></div><div>Food=preventive medicine=health!</div><div><br /></div>Emilyhttp://www.blogger.com/profile/14212669365919150962noreply@blogger.com1tag:blogger.com,1999:blog-3841281739441539630.post-38961100098668166782010-12-01T20:36:00.000+01:002010-12-01T20:36:32.347+01:00Family Marathon continued...<a href="http://picasaweb.google.com/lh/photo/ag-14HiZBPcEQfjERER32X72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_V4V66BSQHkc/TPKqaAg1_OI/AAAAAAAAIHU/47l4jPgX1yY/s400/DSC_1063.JPG" height="266" width="400" /></a><br />
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Hi everyone, it's Paul. I've been lax on the blog lately, we've been very busy with visitors, moving apartments, and getting ready to leave....(sniff). <br />
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But a while back, my mom and Anthony came out and we went to Rome. Here's the pics!<br />
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First, actually, was Milan - we met up with my mom there at the very end of Emily's parents' trip, so we had a day there together. <br />
<a href="http://picasaweb.google.com/lh/photo/0yWONUavpwgqki89ZxHBwH72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh3.ggpht.com/_V4V66BSQHkc/TPKqr8451PI/AAAAAAAAIKg/M3veLx4EZS0/s400/DSC00092.JPG" height="300" width="400" /></a><br />
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<a href="http://picasaweb.google.com/lh/photo/VpNfesZDKzPAqLA13isZLX72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh3.ggpht.com/_V4V66BSQHkc/TPKqsi0WJXI/AAAAAAAAIKo/wzjcdgkKOFE/s400/DSC00096.JPG" height="364" width="400" /></a><br />
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Somebody I know always finds the food<br />
<a href="http://picasaweb.google.com/lh/photo/dPh3-D8d4f0SfUGi24n1u372yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_V4V66BSQHkc/TPKqv73sIGI/AAAAAAAAILM/X-bIpCM-EEM/s400/DSC00107.JPG" height="300" width="400" /></a><br />
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<a href="http://picasaweb.google.com/lh/photo/V0KMWDZK-_nmqBEatZFrK372yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh3.ggpht.com/_V4V66BSQHkc/TPKqt_RxlNI/AAAAAAAAIK4/Ntfe1vAekF8/s400/DSC00106.JPG" height="300" width="400" /></a><br />
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<a href="http://picasaweb.google.com/lh/photo/bIpbGmab1aE_WkZl3bcppH72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_V4V66BSQHkc/TPKqwWZAcyI/AAAAAAAAILU/DqcrdZS8698/s400/DSC00111.JPG" height="300" width="400" /></a><br />
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In front of the Galleria<br />
<a href="http://picasaweb.google.com/lh/photo/AJwfpElTDIWsT8hqxsJ63372yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_V4V66BSQHkc/TPKqu5KcPNI/AAAAAAAAILE/bUbN8hm3SoE/s400/DSC00104.JPG" height="379" width="400" /></a><br />
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The Duomo in Milan. Impossible to adequately capture with a photo, it's just breathtaking.<br />
<a href="http://picasaweb.google.com/lh/photo/F8beWbVG66O8oFIAgp4eBH72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh3.ggpht.com/_V4V66BSQHkc/TPKqtWnP3cI/AAAAAAAAIKw/N3Ruo2Hu8Ng/s400/DSC00101.JPG" height="300" width="400" /></a><br />
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<a href="http://picasaweb.google.com/lh/photo/P6wELQpS339Wjn4dCQFEKX72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh5.ggpht.com/_V4V66BSQHkc/TPKqzffRWiI/AAAAAAAAIL0/NbB9nxoGB0k/s400/DSC00136.JPG" height="400" width="389" /></a><br />
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Inside, we even got blessed by a Cardinal! A bit blurry, mi dispiace<br />
<a href="http://picasaweb.google.com/lh/photo/QZbUw6jPXEVWCwdzJ4KYsH72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_V4V66BSQHkc/TPKqxRhoZQI/AAAAAAAAILc/OHZHMdAtsaI/s400/DSC00128.JPG" height="400" width="300" /></a><br />
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Next we had to say goodbye to Greg and Roberta, and were off to the eternal city, Rome<br />
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My favorite ladies at the train station<br />
<a href="http://picasaweb.google.com/lh/photo/eyO_kvkyEEwEM8VXRAJmdH72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_V4V66BSQHkc/TPKqFhFjcDI/AAAAAAAAIEQ/50GaliwkqQk/s400/DSC_0839.JPG" height="266" width="400" /></a><br />
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Some kind of Swiss govt building...the embassy maybe<br />
<a href="http://picasaweb.google.com/lh/photo/JfjSvR9Snz31pLZnN9vxIX72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_V4V66BSQHkc/TPKqGPqB-7I/AAAAAAAAIEY/ksNjK-JaoS0/s400/DSC_0842.JPG" height="266" width="400" /></a><br />
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One of the Carabinieri texting....hey buddy don't you have something more important to be doing?<br />
<a href="http://picasaweb.google.com/lh/photo/_fGEzIBMZ4NksVHfjwHEfH72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh5.ggpht.com/_V4V66BSQHkc/TPKqH98L_CI/AAAAAAAAIEs/0VXKBRComyQ/s400/DSC_0859.JPG" height="400" width="252" /></a><br />
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Apparently it's been going on for a long time<br />
<a href="http://picasaweb.google.com/lh/photo/90iN-OPPqbDqa-8lbgQr2X72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_V4V66BSQHkc/TPKqGy4gzCI/AAAAAAAAIEg/NtpIfZrtTiE/s400/DSC_0871.JPG" height="400" width="236" /></a><br />
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Trevi fountain<br />
<a href="http://picasaweb.google.com/lh/photo/4a7RXmyy9SQLWwzg6-BQ9X72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_V4V66BSQHkc/TPKqJ0386yI/AAAAAAAAIE8/XoH5qj6haKA/s400/DSC_0890.JPG" height="266" width="400" /></a><br />
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Emily making a wish to return to Italy!<br />
<a href="http://picasaweb.google.com/lh/photo/2Q3tCyuixvX2qpvejs0kvH72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_V4V66BSQHkc/TPKqJAoz8uI/AAAAAAAAIE0/96phCnjVO84/s400/DSC_0889.JPG" height="311" width="400" /></a><br />
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We went to a shop that sold equipment for use in the church by priests and such...they had some AWESOME cups. I wanted one so badly but, that's real silver. So they aren't exactly in my price range.<br />
<a href="http://picasaweb.google.com/lh/photo/XIdADArkcGrt4WD9B5_fDX72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_V4V66BSQHkc/TPKqKDWFIjI/AAAAAAAAIFE/0SkZTMEXrXo/s400/DSC_0895.JPG" height="266" width="400" /></a><br />
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Emily feeling prayerful<br />
<a href="http://picasaweb.google.com/lh/photo/RyTFkuwpJlOJrvNriV16Q372yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh5.ggpht.com/_V4V66BSQHkc/TPKqKj9cXVI/AAAAAAAAIFM/1YxECUmNu48/s400/DSC_0898.JPG" height="400" width="266" /></a><br />
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My Mombo! It was so fun spending time with her in Rome.<br />
<a href="http://picasaweb.google.com/lh/photo/1nSXYzBSff6D4X4MuYzeIn72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_V4V66BSQHkc/TPKqLLHTRDI/AAAAAAAAIFU/jV00xi-l7Ww/s400/DSC_0900.JPG" height="266" width="400" /></a><br />
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My mom and Anthony are just as into food as we are, so of course we had to take them to one of Rome's best cafes, Tazzo D'Oro<br />
<a href="http://picasaweb.google.com/lh/photo/_6LOCOXp-T3tW847VuYV_H72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh5.ggpht.com/_V4V66BSQHkc/TPKqL_V349I/AAAAAAAAIFk/MWFFPtlEiO0/s400/DSC_0907.JPG" height="284" width="400" /></a><br />
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Happy Emily about to get some good coffee<br />
<a href="http://picasaweb.google.com/lh/photo/2856-7NgoRv-o9AQhSsion72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_V4V66BSQHkc/TPKqLqDxBjI/AAAAAAAAIFc/DHchl6JSX7I/s400/DSC_0914.JPG" height="266" width="400" /></a><br />
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Tazzo D'Oro is right by the Pantheon, so we went there next. I just can't get enough of the Pantheon - it's one of the most impressive buildings I've ever seen.<br />
<a href="http://picasaweb.google.com/lh/photo/rCR3l_QMxiQWHg4IJuBjXX72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_V4V66BSQHkc/TPKqOlj1lSI/AAAAAAAAIGM/iYLShpu58yk/s400/DSC_0922.JPG" height="266" width="400" /></a><br />
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<a href="http://picasaweb.google.com/lh/photo/SAd7vicL-RFPiKJ6L7bEdH72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_V4V66BSQHkc/TPKqOGBRh1I/AAAAAAAAIGE/CdhF0LCUSQs/s400/DSC_0920.JPG" height="266" width="400" /></a><br />
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<a href="http://picasaweb.google.com/lh/photo/Uo3iR9BUnA6XTFcIVcJL3H72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh5.ggpht.com/_V4V66BSQHkc/TPKqNDdWd-I/AAAAAAAAIF0/dL6Y3YRL1-E/s400/DSC_0944.JPG" height="400" width="266" /></a><br />
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<a href="http://picasaweb.google.com/lh/photo/Z7WcP8KeJ-LIvk4bDkW3dn72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh5.ggpht.com/_V4V66BSQHkc/TPKqNlQQs-I/AAAAAAAAIF8/Lzk1Fn5HwTk/s400/DSC_0955.JPG" height="266" width="400" /></a><br />
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<a href="http://picasaweb.google.com/lh/photo/2drlDBTMGe8gRTVWjeCdu372yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_V4V66BSQHkc/TPKqMorFEOI/AAAAAAAAIFs/rDgdb3s3oOA/s400/DSC_0926.JPG" height="400" width="266" /></a><br />
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The monument of Vittorio Emmanuele - another one in that "most impressive" category.<br />
<a href="http://picasaweb.google.com/lh/photo/ovvpEppOosqSGVEAohIhpX72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_V4V66BSQHkc/TPKqOzM8dXI/AAAAAAAAIGU/dK6h7QLFRLQ/s400/DSC_0983.JPG" height="266" width="400" /></a><br />
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<a href="http://picasaweb.google.com/lh/photo/-nvLqwkU2FtJf8eRuiAisX72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_V4V66BSQHkc/TPKqRQ141CI/AAAAAAAAIGc/PqWf5FWMu-E/s400/DSC_0984.JPG" height="400" width="249" /></a><br />
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<a href="http://picasaweb.google.com/lh/photo/ihjWbnOkgWzOT8prxlPyYX72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_V4V66BSQHkc/TPKq3E9rd8I/AAAAAAAAIMc/_k1J-f1CxPY/s400/DSC00315.JPG" height="300" width="400" /></a><br />
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<a href="http://picasaweb.google.com/lh/photo/zQWxjS2lFmVS5AZImDamZH72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_V4V66BSQHkc/TPKqb1IwkiI/AAAAAAAAIHk/Ju68LN2u5Qw/s400/DSC_1080.JPG" height="400" width="266" /></a><br />
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Next we went to the Coliseum. Taking public transport in Rome is always an interesting experience, my mom's face says it all...<br />
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Inside the Coliseum. They had some amazing informational displays on the life of the Gladiators, how the structure was operated, etc etc - I could have stayed there all day <br />
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Actual armor and dagger from a Gladiator<br />
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Time to fuel up on some more coffee. Ducati's still expanding their intention of being a "lifestyle" brand, and we decided to check out their new cafe:<br />
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It was slick, I have to say.<br />
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We also visited Piazza Navona. Isn't it the law for tourists in Rome to do so?<br />
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And then, took a stroll across the river over to the Vatican. Cool stuff on the way:<br />
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<a href="http://picasaweb.google.com/lh/photo/mDFWlO6XVr7S9TvWlAM6TH72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh6.ggpht.com/_V4V66BSQHkc/TPKqobiqZlI/AAAAAAAAIJg/RawmrIddlSk/s400/DSC_1189.JPG" height="266" width="400" /></a><br />
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Finally made it!<br />
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Inside St. Peter's<br />
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Michelangelo's La Pieta - mom really loves this and I see why.<br />
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<a href="http://picasaweb.google.com/lh/photo/szrCIqgAJ-zpOnddI2Xak372yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh5.ggpht.com/_V4V66BSQHkc/TPKqqu0UB4I/AAAAAAAAIKI/0Vf4MBMNX4k/s400/DSC_1208.JPG" height="400" width="266" /></a><br />
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So, that's all, hope you enjoyed them! I'm no Cardinal, but I can say blessings be to you as well, loyal readers...until next time....<br />
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<a href="http://picasaweb.google.com/lh/photo/V2jVp_OGxopH7x6lZWTzbX72yQQsoC4WdvjVzShqRXQ?feat=embedwebsite"><img src="http://lh4.ggpht.com/_V4V66BSQHkc/TPKqrUxIjdI/AAAAAAAAIKY/k6lWdeq6MyU/s400/DSC_1214.JPG" height="400" width="266" /></a>Paulhttp://www.blogger.com/profile/09621226366671424389noreply@blogger.com4tag:blogger.com,1999:blog-3841281739441539630.post-29834049580034811672010-11-11T15:21:00.005+01:002010-11-11T17:22:33.136+01:00Vegetable Soup Part 2: Zuppa di lenticchie -- oh kale yes!<p class="MsoNormal"><a href="http://picasaweb.google.com/emilyventura/Lentechie?authkey=Gv1sRgCKishbLx-6nwfA&feat=embedwebsite#5538296221717261954"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TNv7EgxYboI/AAAAAAAARpY/f82_KFFCwP0/s400/P1080292.JPG" height="300" width="400" /></a></p><p class="MsoNormal">I wasn’t planning to do another vegetable soup post, but after my experience today I couldn’t resist. I almost ordered lentil soup while out to lunch today, but then I realized I haven’t made it in awhile and that I would just make a pot of it tonight myself. Once again it is rainy and cold, so lentil soup seemed like the perfect thing, and they are inexpensive. I went to one of the little fruit and vegetable markets in the center of Bologna, near our house, and picked out some lentils. In this particular shop you can buy dried goods too, and you can select those yourself, but when it comes to the fruits and vegetables, the vendors help you and bag what you ask for. Touching the produce without first asking can be a big mistake. When he asked what I wanted by simply saying “dimmi,” or “tell me,” I told the vendor, who seemed to be in his 20s and was dressed in high tops and a sweatshirt, that I wanted to make lentil soup. He then showed me that the lentils I got off of the shelf are imported from Canada but that he has Umbrian lentils in bulk near the produce. I happily switched to those and he helped me estimate about how many I would need – 500 grams, or about a pound and a quarter. I wasn’t necessarily going to ask for recipe advice but figured I would try it and see how much he wanted to talk about lentil soup and what he would suggest. Not too surprisingly, he was highly interested in giving advice, like most everyone I have encountered. Shopping for produce is serious here. Top quality is demanded and the vendors are professionals. I am so happy I asked because I ended up with a variety of things I wouldn’t have thought to add including: leek instead of the onion I thought I would buy, zucca (butternut squash in this case), a bulb of fennel, and cavolo nero (Tuscan black kale). </p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/nk_AYZpbXhfcNj4PKQ8X_qCY0bU3hzr46woyRHaDTMo?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TNv7LII5IZI/AAAAAAAARrE/10kUU3vzuMs/s400/P1080305.JPG" height="300" width="400" /></a></p><p class="MsoNormal">As an American I am particularly careful not to add too many things to a dish when cooking here, as there is a stereotype that Americans get too crazy with unnecessary innovations, whereas Italians tend to like perfecting the traditional form of a dish rather than reinventing it and potentially making a mess of it. But in this case the vendor told me that the more vegetables the better. Plus, he sold me just what I would need, like a small piece of zucca cut from the big squash. Also, he picked me out the best leek in the box and then before weighing it cut off the ends including the tough dark green part, but he still gave me those parts to use for a broth. The service is really incredible the more I think about it. Much like Pasquale who sold me the ingredients for the first vegetable soup, this guy said to simply cut everything into small pieces, add it to the pot along with water and the lentils, boil it all together for 40 minutes, and at the end drizzle it with olive oil and top with grated Parmesan cheese. In the end I paid 5.64 euro and left with a big bag of produce, top quality lentils, recipe advice, and a smile to help brave the rain. Plus, the nutrition nerd in me is super happy that my soup has both kale and squash – dark green and bright yellow vegetables are especially rich in vitamins. As my friend and fellow nutrition nerd Kat would say “ohhhh kale yes!” (pronounced like “hell yes!!”). I know, it’s nerdy. But<span style="mso-spacerun:yes"> </span>before you judge, try saying it for real, out loud, like “ohhh kkkkkkaaaaaaaaaaallllllllllleeeeeeee yes!” Now that you’re in the spirit and hopefully smiling, try making this soup and tell me what you think.</p> <p class="MsoNormal"><b style="mso-bidi-font-weight:normal">Ingredients<o:p></o:p></b></p> <p class="MsoNormal">2 carrots, peeled</p> <p class="MsoNormal">1 leek, trimmed</p> <p class="MsoNormal">1 small to medium sized potato</p> <p class="MsoNormal">1 slice/wedge of butternut squash or other winter squash, about 4x4x2”, rind removed</p> <p class="MsoNormal">3 small tomatoes, such as Roma</p> <p class="MsoNormal">1 small, trimmed, bulb of fennel</p> <p class="MsoNormal">4-5 leaves of Tuscan black kale (or other leafy green)</p> <p class="MsoNormal">500g (about 1.25 pounds) lentils, sorted and rinsed</p> <p class="MsoNormal">Salt to taste</p> <p class="MsoNormal">Extra virgin olive oil</p> <p class="MsoNormal">Freshly grated Parmesan cheese (optional)</p><p class="MsoNormal">Instructions:</p> <p class="MsoListParagraphCxSpFirst" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">1)<span style="font:7.0pt "Times New Roman""> </span></span></span>--Wash and dice and dice all of the vegetables into the same size cubes/squares, preferably about 1-2cm. </p><p class="MsoListParagraphCxSpFirst" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><a href="http://picasaweb.google.com/lh/photo/cNsNQ60GWqT-5ZmP3LqXiaCY0bU3hzr46woyRHaDTMo?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TNv7I0QKV6I/AAAAAAAARqk/OhBqCviCWLM/s400/P1080301.JPG" height="300" width="400" /></a></p><p class="MsoListParagraphCxSpFirst" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: 9px; "><a href="http://picasaweb.google.com/emilyventura/Lentechie?authkey=Gv1sRgCKishbLx-6nwfA&feat=embedwebsite#5538296307359200242"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TNv7Jf0As_I/AAAAAAAARqs/-nbj1XIhZsk/s400/P1080302.JPG" height="300" width="400" /></a></span></p><p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore"><span style="font:7.0pt "Times New Roman""></span></span></span>2) --Sort and rinse the lentils.</p><p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><a href="http://picasaweb.google.com/lh/photo/Y7Ymr3nxnFWumRBx_KVwoKCY0bU3hzr46woyRHaDTMo?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TNv7GNngFVI/AAAAAAAARpw/hqyds4E6myU/s400/P1080295.JPG" height="300" width="400" /></a></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">3)<span style="font:7.0pt "Times New Roman""> ---</span></span></span>Add the vegetables and lentils to a large stock pot and cover with water.</p><p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><a href="http://picasaweb.google.com/lh/photo/svyiArkWZBzKvTBIfD1KuaCY0bU3hzr46woyRHaDTMo?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TNv7J3WxBzI/AAAAAAAARq0/c5JtNE-PR88/s400/P1080303.JPG" height="300" width="400" /></a></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">4)<span style="font:7.0pt "Times New Roman""> ---</span></span></span>Simmer for about 40 minutes to an hour.</p><p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><a href="http://picasaweb.google.com/lh/photo/9bv5NLs1a62aVdsxhnC4CaCY0bU3hzr46woyRHaDTMo?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TNv7MeoxrbI/AAAAAAAARr8/IAxzOVnoEiA/s400/P1080307.JPG" height="368" width="400" /></a></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">5)<span style="font:7.0pt "Times New Roman""> ---</span></span></span>Add salt to taste.</p> <p class="MsoListParagraphCxSpLast" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><!--[if !supportLists]--><span style="mso-bidi-font-family:Calibri;mso-bidi-theme-font:minor-latin"><span style="mso-list:Ignore">6)<span style="font:7.0pt "Times New Roman""> ---</span></span></span>Drizzle with olive oil before serving and top with Parmesan cheese, if desired.</p><p class="MsoListParagraphCxSpLast" style="text-indent:-.25in;mso-list:l0 level1 lfo1"><a href="http://picasaweb.google.com/lh/photo/dvXf1Ts9hoaqOebFg1qa7KCY0bU3hzr46woyRHaDTMo?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TNv7M2OjzUI/AAAAAAAARrc/rM86ODiCwAQ/s400/P1080308.JPG" height="300" width="400" /></a></p> <p class="MsoNormal">Buon appetito!!</p>Emilyhttp://www.blogger.com/profile/14212669365919150962noreply@blogger.com3tag:blogger.com,1999:blog-3841281739441539630.post-59378254322851717692010-10-29T21:25:00.003+02:002010-10-30T00:24:53.940+02:00Zuppa di Verdura<p class="MsoNormal">It’s getting cold here in Bologna, and it’s time to make more soup. In Emilia-Romagna, the most common, and sometimes only, soup we have seen on menus so far is tortellini in brodo (broth), which is more of a pasta dish than a soup. Sometimes there is vegetable soup (zuppa di verdura) available too, and if there is I usually order it, though it is hard to pay 6-8 euro for it when I can make a whole pot of it at home for that price. Now that the weather is changing, I am starting to see more containers of pre-cut vegetables for zuppa di verdura or minestrone available in the outdoor market stands. I wonder if more soups will start appearing in restaurants too.</p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/ZQmSFC7aVRXHTCFGxNnHKeRSCOKO8XD00pU0VHe6vcE?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TMsn9Yx4uJI/AAAAAAAAPZQ/1s_B9OlpBBk/s400/033.JPG" height="300" width="400" /></a></p><p class="MsoNormal">Since these pre-cut containers usually contain celery, which Paul can’t stand, I haven’t wanted to buy them, but it is nice to see what the typical mix of vegetables would be. A few weeks ago I went to a stand near where we take Italian classes, explained that I wanted to make zuppa di verdura, and the owner, Pasquale, helped me pick everything I would need. Pasquale and his wife Mariella own the stand, called Ortofrutta Mariella, and both are very friendly and are happy to give recipe advice. Going through each ingredient with me one by one, Pasquale added the following to the bag and weighed it all together. (When I told Pasquale I wanted to post the recipe online, he reminded me emphatically to still list celery as an ingredient, because "ci vuole sedano," or it wants (calls for) celery.)</p><p class="MsoNormal"> <a href="http://picasaweb.google.com/lh/photo/rvsr5KX79v9_kt1qeoqpceRSCOKO8XD00pU0VHe6vcE?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TMsewHtHMfI/AAAAAAAAPYg/bwEm4rE6usA/s400/037.JPG" height="300" width="400" /></a></p><p class="MsoNormal">Ingredients:</p> <p class="MsoNormal">-1 small onion</p> <p class="MsoNormal">-2 carrots</p><p class="MsoNormal">-1 stalk celery</p> <p class="MsoNormal">-2 small zucchini</p> <p class="MsoNormal">-about 10 pods of fresh borlotti beans</p> <p class="MsoNormal">-3 tomatoes</p> <p class="MsoNormal">-1-2 large handfuls of green beans</p> <p class="MsoNormal">-2 small potatoes</p> <p class="MsoNormal">-1 wedge cabbage</p> <p class="MsoNormal">-I small bunch swiss chard and/or black kale</p> <p class="MsoNormal">-Salt to taste</p> <p class="MsoNormal">-Generous pour of extra virgin olive oil</p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/Llp8pkh59ov_GxtGCSYNk-RSCOKO8XD00pU0VHe6vcE?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TMsexiJmTwI/AAAAAAAAPYo/n13Nt90gFa4/s400/039.JPG" height="300" width="400" /></a></p> <p class="MsoNormal">This bag cost 4.29 euro which to me seems like a great deal. Pasquale told me that if I let him know I want a mix with no celery, next time he will have it all cut up for me, but I would rather continue to chop everything myself.</p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/L0ieOw6fkzKuNuaUnmbUH5KHM8RqqNSco5ZGxmnyMGc?feat=embedwebsite"><img src="http://lh3.ggpht.com/_V4V66BSQHkc/TMW0n82mpdI/AAAAAAAADow/xompH2WKWh0/s400/DSC_1330.JPG" height="266" width="400" /></a></p><p class="MsoNormal">I asked how he would suggest I make the soup and Pasquale said to just shell the beans and chop all of the vegetables into equal size pieces, </p><p class="MsoNormal"><a href="http://picasaweb.google.com/venturapaul/BolognaWithMom?authkey=Gv1sRgCKu-r9Cx2KK7GQ&feat=embedwebsite#5532026369995619170"><img src="http://lh4.ggpht.com/_V4V66BSQHkc/TMW0rG-uu2I/AAAAAAAADpQ/40CNEwvoL50/s400/DSC_1334.JPG" height="266" width="400" /></a></p><p class="MsoNormal">put everything in a pot, add water to cover the ingredients, and boil it until everything is tender and the soup starts to look integrated (about 1 hour). </p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/WwWyCaAPKY3WzwibYF3beZKHM8RqqNSco5ZGxmnyMGc?feat=embedwebsite"><img src="http://lh4.ggpht.com/_V4V66BSQHkc/TMW0w3tLS2I/AAAAAAAADqI/s6g4guQq3Do/s400/DSC_1341.JPG" height="266" width="400" /></a></p><p class="MsoNormal">Then at the end, add salt and drizzle with extra virgin olive oil. You can also add pasta at the end to make it more of a minestrone. </p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/3Ip7xtze8yY62USaDXa-npKHM8RqqNSco5ZGxmnyMGc?feat=embedwebsite"><img src="http://lh5.ggpht.com/_V4V66BSQHkc/TMW05SAqgaI/AAAAAAAADrg/aQ4krPcQagQ/s400/DSC_1352.JPG" height="266" width="400" /></a></p><p class="MsoNormal">This method is different than the one I usually use. Typically when I make vegetable soup I first make a vegetable broth. Then I start by sautéing onions and carrots in olive oil in a pot, and then I add the broth and the other vegetables in stages depending on how long I want them to cook. For example, I would add the cabbage at the very end. My usual method is a similar method to the one that I found in my friend and mentor's book, <i>Around the Tuscan Table</i> by Carole Counihan. I audited Carole's Food Anthropology class last spring at the University of Gastronomic Sciences. In her book, Carole notes that “there are as many minestrone recipes as there are women with kitchens." Although I do like my usual recipe, the way that Pasquale suggested seemed much easier, so I decided to try it. The result is a very light, clean tasting broth, which I like, especially since it takes me back to a memory of eating a soup that my best friend Emily Nackley made when we were in junior high. Not knowing how to cook at that age, I remember being so impressed that she actually made soup and it came out good. Plus, all of the zuppe di verdura I have eaten in restaurants here in Italy have had a clear broth like this one. I went back yesterday to tell Pasquale how much we liked the soup and to buy another custom bag of vegetables to make it again.</p>Emilyhttp://www.blogger.com/profile/14212669365919150962noreply@blogger.com5tag:blogger.com,1999:blog-3841281739441539630.post-47305028758719907552010-10-18T12:39:00.004+02:002010-10-18T13:23:10.956+02:00Slow Life<p class="MsoNormal">I knew we were coming to Italy to learn more about Slow Food, but I didn’t realize we would be learning so much in general about a slower life. This doesn’t mean we are less busy here, we have just been doing things in a slower way, or should I say a more classic way, and spending more of our time on all things domestic and our lives outside of our work.</p> <p class="MsoNormal">This picture seems to sum up what I am talking about. Here are our cleaning rags hanging on our clothesline to dry. </p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/0UDH2IewphTJngYCpvh7qNlr8yd6CfSBwVBP_7JrfU8?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TCZP_mvtGII/AAAAAAAAInM/cOrOfJwIPUc/s400/P1050316.JPG" height="300" width="400" /></a></p><p class="MsoNormal">Like many Italians, we don’t have a dryer, so we hang everything outside the window. Not only that, but we made a decision not to use many paper products, so we have all cloth napkins and rags, no paper towels, so there is more to wash. The problem is that it doesn’t all fit on the line, so it is often also hanging in random places in the house too. Plus, we are always cleaning, so these rags seem to be constantly dirty.</p><p class="MsoNormal">I read that of all of the women in the world, Italian women spend the most time cleaning. I’m not sure if that is really true, but I do know that Paul and I both spend way more time cleaning here than we ever have – we sweep/vacuum about every other day and mop once a week. </p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/PtLb4ToiSLIVd-oF3_Ny8b8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TLwmtIycM8I/AAAAAAAAPVI/tHp33-ayTDA/s400/P1040717.JPG" height="400" width="300" /></a></p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/PtLb4ToiSLIVd-oF3_Ny8b8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"></a>I’m not sure if it is because the tile floors we have seem to show the dirt more, we spend more time at home since we often work here(so we make more of a mess and are here to notice it), we’re naturally assuming the cultural norm, or we simply have more time for cleaning so we clean. On top of the cleaning, add in the grocery shopping, which we do daily, plus the cooking, and the dishes. It is entirely possible to spend a whole day of just grocery shopping, making 3 meals, and cleaning up.<a href="http://picasaweb.google.com/lh/photo/UzUGzvSEu03No8Q9yAO3ctlr8yd6CfSBwVBP_7JrfU8?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TCZn43Ts-UI/AAAAAAAAI2E/Ef7xwVX5DFM/s400/P1060261.JPG" height="300" width="400" /></a></p><p class="MsoNormal">Plus, add in the other things that are a requirement here, like hair drying your hair and ironing. Don’t laugh, this is actually new for me. These may seem basic but I didn’t regulary do either of these in the States. I didn’t even regularly hair dry my hair when I lived in Ithaca NY and it was 30 below in the winter. Here, in Italy, even in the summer, I never see anyone out with wet hair (except at the beach). Also, it is common to iron everything, down to your sheets (and for some even towels). Italians are very well put-together, and don’t leave the house looking messy or wrinkled. I don’t see people looking like they rolled out of bed, in their sweats or athletic clothes, <span style="mso-spacerun:yes"> </span>doing errands or getting coffee like I see at home. So we don’t do this here either.</p> <p class="MsoNormal">Here in Italy, in addition to spending more time on domestic matters and making ourselves presentable too, we are taking more time to enjoy our life in general, by actually spending time in the park or in the piazza, rather than always working like we did in LA. It took me months to wind down from my LA lifestyle when we arrived here in March. It wasn’t until June that I was relaxed enough to sit in the park with a book for an afternoon. Here we are having a picnic at the park when our friends Jai and Renzo were visiting.<a href="http://picasaweb.google.com/lh/photo/pQL7XnO15HncamZkbli8yiJEz42-k6td_28l3zA77i8?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TLws3S0D3NI/AAAAAAAAPVo/81A4XD-9KMI/s400/PicnicJandR.JPG" height="300" width="400" /></a></p><p class="MsoNormal">I wonder if I had a normal full time job here in Italy if I would be able to stay less stressed than I was at home. This kind of lifestyle is nice – who doesn’t want to live in a clean house, have home-cooked food, have nicely done hair and neatly pressed clothes, and find time to walk in the park in the evenings? You feel more civilized, like you are really living. But let me clarify, it is nice if you have time to do it. Otherwise it’s too big of a chore. Given our current situation, we have the time to keep most of this up. I do have to confess though that I am still can’t get myself to iron much. I’m terrible at it so it is frustrating. Paul learned in the military, so he will even iron something for me if I am extra nice.</p> <p class="MsoNormal">The problem is, how do you maintain all of this when you live in a household where you and your significant other both work full time? And on top of that, what if you have kids too? I’ve been asking around here in Italy and many people our age in this situation still rely on their moms or families for help. In fact, if they are not married, even if they are in a serious relationship, people our age often still live at home. They work full time and their mom, who often stays home, does the cooking, and even most of the cleaning, laundry, and ironing. Or if they don’t live at home, then they may still rely on their mom to give them some homemade food cooked in batches or even help with ironing. A friend of mine told me that she recently went over to her mom’s on a Friday night, brought all of her shirts, and they spent the evening watching TV and taking turns ironing them. Other friends of ours, a married couple in their late thirties, share a house in the country with his brother and his brother’s wife. The house is entirely divided, but the two couples often have dinner together and take turns cooking. </p> <p class="MsoNormal">Once again, we face the classic dilemma of not having enough time to live well. I want a slow life, but I don’t know how to sustain it along with a meaningful career. Also, as a health researcher, I want to be able to recommend frequent grocery shopping for seasonal produce and home-cooking, along with sufficient sleep and time for relaxing. After all, stress has been shown to have terrible effects on the body. But even health researchers like me work long hours and seem constantly stressed about publishing and finding funding for their research.</p> <p class="MsoNormal">I’m not sure what the answers could be to this classic problem of not having enough time to live well, but I do think that living an isolated life in a nuclear family, apart from close friends and family, makes sustaining “la bella vita” nearly impossible.<span style="mso-spacerun:yes"> </span>I think we need to rely on friends and family to share the duties of cooking at the very least. For example, while we were doing our doctoral research, my friend and coworker, Claudia, and I would take turns cooking and making each other lunch and even dinner. It helped that she and her husband Pete conveniently lived in our same complex and we shared an office at work too. As another example, cooking clubs are becoming popular in cities like NYC, where families cooking a big batch of food once a week and distribute it to other families in the group. Or maybe another part of the solution is to find a way to not let yourself get so stressed, even in the midst of a hectic schedule. Exercising helps reduce the stress, but then again you have to find the time. </p> <p class="MsoNormal">Though I’m not sure I am any closer to understanding how to balance work and family, living here in Italy has given us a chance to think a lot more about it, and to try out a slower lifestyle.<a href="http://picasaweb.google.com/lh/photo/UkAdvAfLsHMwuU_VEo-hryJEz42-k6td_28l3zA77i8?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TLws4UlKwQI/AAAAAAAAPV4/VrKgTgnUjx0/s400/BrunelloLunchHelen.jpg" height="400" width="300" /></a></p><p class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/Q5OnVN5HL8B2_18TM5OEkSJEz42-k6td_28l3zA77i8?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TLws3xqFPjI/AAAAAAAAPVw/d1NIY5eIblk/s400/StPetersKiss.jpg" height="400" width="300" /></a></p><p class="MsoNormal"><br /></p>Emilyhttp://www.blogger.com/profile/14212669365919150962noreply@blogger.com9tag:blogger.com,1999:blog-3841281739441539630.post-59456104534501805352010-10-14T11:48:00.005+02:002010-10-14T18:34:18.922+02:00Family Marathon, Part 1<div>We’ve been quiet recently on the blog, but in real life it has been the busiest and most fun stretch we have had so far. Toward the end of the summer, our families started to visit: first Paul’s cousin, then my parents, then his mom. Simultaneously, the working world came back to life after the long summer vacation, and things really started happening with my research study in Verona. Now that our families have gone back, we have a little more time to catch you up on the last month or two.</div><br />Paul’s cousin Beth kicked off our family marathon by visiting for a week with her boyfriend Brian.<br /><div><br /></div><div><br /></div><div><img src="http://lh5.ggpht.com/_QDFj7j0XY-E/THL0JOfyHtI/AAAAAAAAALY/v_YowLJC_xU/s512/P8090476.JPG" /></div><div><br /></div><div>They came at the perfect time – it was toward middle of August when it was starting to seem not only a little depressing around Bologna but also even a little eerie. Everyone had gone on vacation to the beach, and even though we had already taken a week’s vacation to Sicily in July and are living on a small stipend, we were wondering why we hadn’t gone away again too. After all, vacation here is more like a month, if not more. To give you a sense of how vacant the city is: when we asked our landlord what August in Bologna is like, she replied that in the 10 plus years she has lived in Bologna, she has never once set foot in the city in August. So we were happy to have Brian and Beth here to keep us company. We spent a few days showing them around as much of Bologna as we could find open. Some of the best things to see never close, like San Luca, the church on the hill, which you hike to on a path covered entirely by porticos. </div><div><br /></div><div><img src="http://lh3.ggpht.com/_QDFj7j0XY-E/THL0VeEDaAI/AAAAAAAAAMo/sOiyOxV9fo0/s512/P8110499.JPG" /></div><div><br /></div><div><img src="http://lh4.ggpht.com/_QDFj7j0XY-E/THL0XF_harI/AAAAAAAAAM4/Se9iSWcqmkY/s512/P8110507.JPG" /></div><div><br /></div><div>There are 666 arches along the path, not the most appropriate number for a religious site, but perfect for those looking to take a little pilgrimage and get a serious dose of exercise at the same time. The 1.5 hour walk is what we call the free gym.<br /><div><br /></div><div><br />Beth and Brian also cooked us dinner as a thank you for hosting them. It was strange to sit back and watch them cook while we took pictures, but very much appreciated!!<br /><div><a href="http://picasaweb.google.com/lh/photo/VJPBd36nxg-RndFH8OmGeBaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="300" src="http://lh3.ggpht.com/_-GtOlITE_t4/TIDLp7EbWVI/AAAAAAAAOkA/ZxDOfaQR4KQ/s400/P1070252.JPG" width="400" /></a></div><div><a href="http://picasaweb.google.com/lh/photo/OfuxLe8ZmyMuP4aCsQioGxaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="300" src="http://lh3.ggpht.com/_-GtOlITE_t4/TIDLwRCBzRI/AAAAAAAAOko/K64iZuUMFrM/s400/P1070257.JPG" width="400" /></a></div><div><br />Deciding that we should join the masses and head for the beach too, we went to Cinque Terre for a few days. It rained quite a bit, but we still felt like we got a nice dose of summer vacation.</div><div><a href="http://picasaweb.google.com/lh/photo/OeaL7Xcy0ri0CT-w_btdDBaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="400" src="http://lh3.ggpht.com/_-GtOlITE_t4/TIDt1PoyDGI/AAAAAAAAPPU/pOxtYQtWICs/s400/P1070609.JPG" width="300" /></a></div><div><a href="http://picasaweb.google.com/lh/photo/7tocTZft_Y8L2wpvgjupnxaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="300" src="http://lh3.ggpht.com/_-GtOlITE_t4/TIDsPHySrBI/AAAAAAAAPG0/CBYCj1TazL8/s400/P1070539.JPG" width="400" /></a></div><div><br />In my opinion, Cinque Terre deserves all of the attention it gets as an ideal vacation destination. The “cinque terre,” or 5 lands, are 5 towns along the cliffs that overlook the ocean, and they are connected by a long, lush, hiking path with a continuous view of the water.</div><div><a href="http://picasaweb.google.com/lh/photo/8qhgGuzOaMghvF590WDJlhaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="400" src="http://lh5.ggpht.com/_-GtOlITE_t4/TIDfgYSrd9I/AAAAAAAAOqY/h3TWX4rGvwo/s400/P1070302.JPG" width="300" /></a></div><div><a href="http://picasaweb.google.com/lh/photo/nsiJZbm0cjYbF-KhaK8yxRaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="300" src="http://lh5.ggpht.com/_-GtOlITE_t4/TIDtfTMTx-I/AAAAAAAAPNc/vynR8aVGJaQ/s400/P1070595.JPG" width="400" /></a></div><div><a href="http://picasaweb.google.com/lh/photo/2zx0BFmjoVaR4SirDwdMDRaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="300" src="http://lh5.ggpht.com/_-GtOlITE_t4/TIDmbqkWcZI/AAAAAAAAOxk/4nf1hrmRGvI/s400/P1070359.JPG" width="400" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/lRQa8OUkymD2PemuePSFYhaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="300" src="http://lh3.ggpht.com/_-GtOlITE_t4/TIDrxL9SX8I/AAAAAAAAPE4/d-CBxVQI_Vs/s400/P1070523.JPG" width="400" /></a></div><div><br /></div><div>Walking along the path at night was magical -- during our trip there were meteor showers, so we saw shooting stars everywhere. As a city girl, I had forgotten about these just like I had forgotten about fireflies. The whole scene seemed too picturesque to be real.</div><div><a href="http://picasaweb.google.com/lh/photo/r1qYTdPkXiy8s1QOLqtcEhaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="300" src="http://lh5.ggpht.com/_-GtOlITE_t4/TIDnh08RPjI/AAAAAAAAO3Y/fzGiLUBcrbM/s400/P1070415.JPG" width="400" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/YW2y4TWaLPIUoiru7ZwLSBaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="400" src="http://lh5.ggpht.com/_-GtOlITE_t4/TIDndQa3G0I/AAAAAAAAO3A/noN37TTQy7k/s400/P1070412.JPG" width="300" /></a></div><div><br /></div><div>It's fitting that part of the path is called Via Dell'Amore, and the thing to do is to engrave a lock and leave it along the trail to symbolize your love. </div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"><a href="http://picasaweb.google.com/lh/photo/y1ndLlVL85pFUpS9IgoxRxaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="400" src="http://lh3.ggpht.com/_-GtOlITE_t4/TIDfi3LDkzI/AAAAAAAAOqo/5xVdJ-IuFBU/s400/P1070304.JPG" width="300" /></a></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"><br /></span></span></div><div>The train also runs between them, so you can hike us much as you want, and hop on the train when you are tired.</div><div><a href="http://picasaweb.google.com/lh/photo/EqoyFlhil-rJMPA4wjEpxxaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="400" src="http://lh6.ggpht.com/_-GtOlITE_t4/TIDpvbVQXnI/AAAAAAAAO8Q/jxHrpThJ55I/s400/P1070454.JPG" width="300" /></a></div><div><br /></div><div>In each of the towns, we stopped to swim (when it was warm enough).</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/vpBxtw4Az4FNfITmGzLZdJdmmML93_Qz8bNH4RGYE04?feat=embedwebsite"><img height="300" src="http://lh5.ggpht.com/_-GtOlITE_t4/TGhfV5ndJtI/AAAAAAAANAY/enKOKkxo4AY/s400/P1070331.JPG" width="400" /></a></div><div><a href="http://picasaweb.google.com/lh/photo/DaZKzENGddd-JxPolgkyjxaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="300" src="http://lh3.ggpht.com/_-GtOlITE_t4/TIDs6jrwBnI/AAAAAAAAPKQ/nnwADNIAw7o/s400/P1070566.JPG" width="400" /></a></div><div><a href="http://picasaweb.google.com/lh/photo/bB42h6D4EZJlx8OjEi5GxxaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="400" src="http://lh3.ggpht.com/_-GtOlITE_t4/TIDljh7UuUI/AAAAAAAAOuA/80f6Ql6mfDQ/s400/P1070328.JPG" width="300" /></a></div><div>Above are Beth and Brian, about to jump. Below look for Paul in mid-air.</div><div><a href="http://picasaweb.google.com/lh/photo/EZwAS7JwiarIr3oJQLUdLxaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="400" src="http://lh4.ggpht.com/_-GtOlITE_t4/TIDl_8dYqWI/AAAAAAAAOvc/1FFecrycS4c/s400/P1070342.JPG" width="300" /></a></div><div><a href="http://picasaweb.google.com/lh/photo/8TYCd54CsdpZ0pe9wJZNZhaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="300" src="http://lh3.ggpht.com/_-GtOlITE_t4/TIDgEuMk7cI/AAAAAAAAOtA/DjpKyTxrR_I/s400/P1070321.JPG" width="400" /></a></div><div><br /></div><div><br />Cinque Terre, like many parts of Italy, is like a big garden. There are things growing absolutely everywhere, from the famous basil used to make pesto Genovese, a specialty of the region, to berries, figs, tomatoes, grapes, etc etc.</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/cB0Ev-ELXDiPJUm7eTCxcxaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="400" src="http://lh6.ggpht.com/_-GtOlITE_t4/TIDpq72CbXI/AAAAAAAAO74/mHnt6ZK1FB4/s400/P1070449.JPG" width="300" /></a></div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/AT1mc8MSvc8PZXLmEceU-BaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="400" src="http://lh3.ggpht.com/_-GtOlITE_t4/TIDMcXz5MkI/AAAAAAAAOns/Dnb3ZgqmOO8/s400/P1070282.JPG" width="300" /></a></div><div><br />Beth embarked on what she named her “no pesto left behind” tour -- she couldn't have picked a better place to do it!</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/7vag9LFY6WrvaigTq60A7BaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="300" src="http://lh5.ggpht.com/_-GtOlITE_t4/TIDMC-Mlq8I/AAAAAAAAOl4/zyB6OHYV6NU/s400/P1070268.JPG" width="400" /></a></div><div>Pesto pasta is oven served with the addition on potatoes and/or green beans, which are often cooked in the same pot as the pasta and mixed into the dish. </div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/uqj6g5JMORwuE2bNP3cmKBaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="300" src="http://lh4.ggpht.com/_-GtOlITE_t4/TIDfcTA2TSI/AAAAAAAAOp4/kxoc_-8yaxQ/s400/P1070298.JPG" width="400" /></a></div><div><br /></div><div>Pesto is EVERYWHERE. We couldn't help but think that even the rocks were covered with it.</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/-9uvogMZIRIe-rcZU0movRaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="300" src="http://lh4.ggpht.com/_-GtOlITE_t4/TIDs3-LAbCI/AAAAAAAAPKA/SVIfm_RsAnU/s400/P1070564.JPG" width="400" /></a></div><div><br /></div><div>One afternoon we took a break from hiking and shared a bench with 2 local sisters in their 80s and 90s, and they gave us all of their tips on how to make a good pesto. </div><div><br /></div><div>Our favorite dinner was at a little place in Corniglia called A Cantina de Manana. </div><div><a href="http://picasaweb.google.com/lh/photo/RKlfJ9UZthECL7C9rXF4UBaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="300" src="http://lh6.ggpht.com/_-GtOlITE_t4/TIDtRaRIH5I/AAAAAAAAPMU/vCHsdW3fkt8/s400/P1070586.JPG" width="400" /></a></div><div>Paul and I ordered the pasta frutti di mare, and were surprised to find it nothing like one we have ever had before. Instead of the usual pre-planned mix of seafood, this was composed of literally whatever happened to be in the net that day, including sea snails and razor clams. </div><div><a href="http://picasaweb.google.com/lh/photo/uobkZdHm9z4RpRX0TTEKTRaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="300" src="http://lh3.ggpht.com/_-GtOlITE_t4/TIDs_QTVYLI/AAAAAAAAPKo/9uDp0XHe3Cw/s400/P1070573.JPG" width="400" /></a></div><div>For dessert we had two types of panna cotta, one with lemon zest, and one with honey, and also grapes soaked in grappa.</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/T9Bp2Z8nIB7ddr9kDaHAXRaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="300" src="http://lh4.ggpht.com/_-GtOlITE_t4/TIDtNlj9JgI/AAAAAAAAPL4/Vmz0aXxjY8E/s400/P1070583.JPG" width="400" /></a></div><div><a href="http://picasaweb.google.com/lh/photo/pqnzQS7EL6-OOnYT8DK0ihaNIxCwJqtqa3vjLFqJBxU?feat=embedwebsite"><img height="300" src="http://lh3.ggpht.com/_-GtOlITE_t4/TIDtOk7AYII/AAAAAAAAPME/ENc_O9flUDU/s400/P1070584.JPG" width="400" /></a><br />When Beth and Brian left, it seemed to be the end of summer, yet there were still a few more weeks of 90 degree weather in Bologna (mind you as I write this I am shivering here in the apartment as it is around 50 degrees out and I am thinking of turning on the heater). Despite the heat, we were back to work, trying to get as much done as we could before my parents arrived at the start of September. More to come soon in Family Marathon, Parts 2 and 3.</div></div></div>Emilyhttp://www.blogger.com/profile/14212669365919150962noreply@blogger.com4tag:blogger.com,1999:blog-3841281739441539630.post-10169256344869738612010-09-02T20:43:00.004+02:002010-09-02T21:36:38.448+02:00Roasted red cabbage: trust me on this one<div><span class="Apple-style-span" style="color:#FFFFFF;"><a href="http://picasaweb.google.it/lh/photo/blxBI4JzU4aYr1eidbgbHR863YHtcngGOFKzGIodVAc?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/THAW8Rqh4uI/AAAAAAAANKs/wejQ_esN7B8/s400/P1070674.JPG" /></a></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;">I like this recipe so much that I am sure you will like it too. In fact, if you don't like it, I will personally reimburse you. The secret is that there's not much to lose here, except my reputation. A head of cabbage, even an organic one from a farmer's market, costs around $1, and I am serious that I will mail you a $1 check if you try this and don't like it. The one I bought last week here in Italy cost $0.68 euro cents. So I am calling all cabbage haters to the challenge. Paul used to be one of them. He would even pick out the thin slices of red cabbage from salads, but will now happily eat a bowl of this roasted version and likes it so much that he wanted me to post the recipe on the blog.</span></div><div><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;">Cabbage doesn't seem to get much credit. It is used so universally throughout the world, so maybe it has been taken for granted. It's time to give it another look. I got the idea for roasting red cabbage from Kami, my friend and former coworker at USC, who would bring containers of the stuff to work and we would eat it like potato chips. But this recipe isn't just for crazy obesity researchers. In addition to being full of vitamins and fiber, it tastes great, makes a colorful addition to a plate, is inexpensive, and is very simple to make with just 3 ingredients.</span></div><div><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;">So there is really no excuse. Buy a cabbage and try it. And don't forget to tell me what you think.</span></div><div><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;">Ingredients:</span></div><div><span class="Apple-style-span" style="color:#FFFFFF;">1 head of red cabbage</span></div><div><span class="Apple-style-span" style="color:#FFFFFF;">Olive oil</span></div><div><span class="Apple-style-span" style="color:#FFFFFF;">Salt </span></div><div><span class="Apple-style-span" style="color:#FFFFFF;">Pepper (optional)</span></div><div><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;">1) Preheat the oven to 400 degrees. A toaster oven that has a roasting pan works too. </span></div><div><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;">2) Remove the outer leaves of the cabbage and rinse if necessary. Make sure to dry it very well as it will be soggy if you roast it while wet.</span></div><div><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;">3) Cut the cabbage in half, slicing through the core.</span></div><span class="Apple-style-span" style="color:#FFFFFF;"><a href="http://picasaweb.google.it/lh/photo/jw7RNdg4mQDJAS8pfVMjch863YHtcngGOFKzGIodVAc?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/THAVfBYM8VI/AAAAAAAANI8/R1yb9YCFyVg/s400/P1070661.JPG" /></a></span><div><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;">4) Using a paring knive, remove the core from each half.</span></div><div><span class="Apple-style-span" style="color:#FFFFFF;"><a href="http://picasaweb.google.it/lh/photo/-krUAJbkpHsEI8SEEPvDOB863YHtcngGOFKzGIodVAc?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/THAWD16TzRI/AAAAAAAANJg/wcrmHDkfKj0/s400/P1070665.JPG" /></a></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;">5) Lay the flat side of each half on the cutting board and slice the cabbage crosswise into ribbons about 1/2 inch thick. </span></div><div><span class="Apple-style-span" style="color:#FFFFFF;"><a href="http://picasaweb.google.it/lh/photo/yrcrcoOIv-aOeiv6CJGLuh863YHtcngGOFKzGIodVAc?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/THAWO3eb7AI/AAAAAAAANJs/BXTC0E13tx4/s400/P1070666.JPG" /></a></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;">6) Generously drizzle olive oil on a roasting pan and add the sliced cabbage. Toss it around a bit to distribute the oil and then roughly spread it into a thick layer. It is okay if pieces overlap. But do not pile it too high or else the cabbage will steam instead of roast. I made it here in Italy in our toaster oven so was only able to use half of a small cabbage at once. At home in LA I can fit a whole small to medium cabbage on a sheet pan. Sprinkle with salt and pepper.</span></div><div><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;"><a href="http://picasaweb.google.it/lh/photo/FN-5k561otZ_L5SjUwW5oR863YHtcngGOFKzGIodVAc?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/THAWe9A9YEI/AAAAAAAANKE/6MPxT0sflWQ/s400/P1070669.JPG" /></a></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;">7) Roast for about 25 minutes, checking and tossing every 5 minutes or so to prevent burning. Here's what it should look like when it is done. Some parts will remain a bit crunchy and others will be crispy.</span></div><div><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;"><a href="http://picasaweb.google.it/lh/photo/IOXl_iuOjMrllRcXdY5QeR863YHtcngGOFKzGIodVAc?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/THAW16ZMijI/AAAAAAAANKk/iv7xxbADWQU/s400/P1070673.JPG" /></a></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;">8) Serve either in a bowl by itself or as a colorful side dish. Other vegetables like zucchinni and carrots can be roasted in the same way and served with the cabbage too.</span></div><div><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;"><a href="http://picasaweb.google.it/lh/photo/VPXZEqfEIsrO0n8VUrhoex863YHtcngGOFKzGIodVAc?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/THAXBQCgIsI/AAAAAAAANK0/prBQDO_0xUA/s400/P1070675.JPG" /></a></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;"><a href="http://picasaweb.google.it/lh/photo/3XFC1Z6OeJGVpihs6H2W7x863YHtcngGOFKzGIodVAc?feat=embedwebsite"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/THAXR-ro-LI/AAAAAAAANLE/L7uZ2XLP6ZY/s400/P1070677.JPG" /></a></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></div><div><span class="Apple-style-span" style="color:#FFFFFF;">Buon appetito!</span></div>Emilyhttp://www.blogger.com/profile/14212669365919150962noreply@blogger.com2tag:blogger.com,1999:blog-3841281739441539630.post-25883675761246878762010-08-29T14:22:00.006+02:002010-08-29T15:41:03.819+02:00No Paul, No Pasta<p class="MsoNormal"><span class="Apple-style-span" style="color:#FFFFFF;">It’s Emily here, coming out of a week without Paul and without pasta. Paul was in Spain and I went on strike. To be honest I was getting a little tired of pasta and also didn’t feel like cooking much in general. Another heat wave came around and it was nearly 100 degrees in our apartment. So raising the temperature even more in the kitchen and sitting down, sweating, to a meal by myself didn’t seem appealing. At the beginning of the week, my friend Lisa came over for dinner, however, so I decided I would cook for us for that night and for me for the next several days in one shot. I made a whole bunch of vegetables and salads that would be good cold, and I liked them so much that I think I will start doing this more often. </span></p><p class="MsoNormal"><span class="Apple-style-span" style="color:#FFFFFF;"> <a href="http://picasaweb.google.com/lh/photo/A9At4bd9yLzW52r6_qVMSyQD3LMJb3CLOFOPkKCsVxM?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/THpRkwOoHnI/AAAAAAAAOhI/OA04MLaJLIk/s400/P1070685.JPG" /></a></span></p><p class="MsoNormal"><span class="Apple-style-span" style="color:#FFFFFF;">It is so great to have this big of a variety of vegetables on one plate. Also it is amazing to have a big salad bar waiting in the fridge for you. Though this week I made mostly cooked vegetables, I am thinking of doing this next with more raw vegetables. Looking at the photo below, clockwise from the top are: garbanzos with lemon and shallot, chicory with chilies, roasted carrots with ginger and mint, borlotti beans with tuna and tomato, roasted zucchini, and roasted red cabbage. In the center of the plate is farro with pine nuts.</span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="color:#FFFFFF;"> </span></o:p><span class="Apple-style-span" style="color:#FFFFFF;"><a href="http://picasaweb.google.com/lh/photo/SFx_BQd-omFvdd3rSS5cpiQD3LMJb3CLOFOPkKCsVxM?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/THpRxrh2HZI/AAAAAAAAOhQ/vGG0SIbUa6Y/s400/P1070689.JPG" /></a></span></p><span class="Apple-style-span" style="color:#FFFFFF;"> </span><p class="MsoNormal"><span class="Apple-style-span" style="color:#FFFFFF;">My favorites were the cabbage, the carrots, and the borlotti beans. I bought the beans fresh and think they are so beautiful. It is hard not to like them based on their looks alone. </span></p> <p class="MsoNormal"><o:p><span class="Apple-style-span" style="color:#FFFFFF;"> <a href="http://picasaweb.google.com/lh/photo/Z6WqbTrQHnomKSJ5tKHYfyQD3LMJb3CLOFOPkKCsVxM?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/THpSTXGSUAI/AAAAAAAAOhs/agLICBGSJe8/s400/P1070681.JPG" /></a></span></o:p></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#FFFFFF;">But what is so great about them other than their color is that they are more tender than dried beans. The texture turns out creamy and more uniform and less mushy than when you cook them from dried. If you can find fresh shell beans at the market, I would highly recommend trying them. Just take them out of their pods, simmer them in water with a bay leaf , a clove or two of garlic, and a sprig or two of fresh herbs like sage or rosemary. Add salt when they are nearly done, and then drizzle with olive oil when you serve them. They are great by themselves warm, or cold in a salad like the one I made with Italian style tuna packed in olive oil, tomatoes, red onion, and parsley. </span></p><p class="MsoNormal"><span class="Apple-style-span" style="color:#FFFFFF;"><a href="http://picasaweb.google.com/lh/photo/088dxeloM3JZNQmHgqsxSSQD3LMJb3CLOFOPkKCsVxM?feat=embedwebsite"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/THpSHgoJuBI/AAAAAAAAOhk/hDBTwBbhF08/s400/P1070716.JPG" /></a></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#FFFFFF;">For the carrots, just slice them on a diagonal along with some red onion or shallot, put them in a roasting pan, toss with dried cumin, chopped fresh ginger, olive oil, and salt. Roast them at 400 degrees, tossing every 10 minutes or so. Once they are browned, which should take about 25-30 minutes, put them on a serving plate and add chopped fresh mint.</span></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#FFFFFF;">Finally, the roasted red cabbage is something that is so simple and very addictive. It is almost like a healthier version of potato chips. I will post the recipe separately because I think it deserves its own entry.</span></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#FFFFFF;">Let me know if you have favorite vegetable recipes that I can add to this mix, or if you would like recipes for any of the other ones I made here. It’s great to have Paul back, and I could go for some pasta now, especially if Paul makes it. But he came home saying he wants vegetables. As you can tell we missed each other!</span></p>Emilyhttp://www.blogger.com/profile/14212669365919150962noreply@blogger.com2tag:blogger.com,1999:blog-3841281739441539630.post-60715508857263234282010-08-21T20:18:00.001+02:002010-08-21T20:20:17.929+02:00Limoncello, pt. 2Paul here, finally getting around to posting the finishing of the Limoncello recipe. Truth be told mine has been done for some time, and 2 empty bottles can vouch for the fact that it's very good.<br />
<div><br />
</div><div>The first post took us through the point where your lemon peels are soaking in alcohol. They've been there for a while now, and the alcohol should be a very deep yellow. It's time to get rid of the peels- I did this by getting a small plastic funnel with a little screen in it, and pouring the liquid through it into another jar.</div><a href="http://picasaweb.google.com/lh/photo/hAVxoe_E-HffGZFqd-Cjd2bXldwQ2OkaBsVUnzwr6nI?feat=embedwebsite"><img height="300" src="http://lh5.ggpht.com/_V4V66BSQHkc/TF1qsWMaGCI/AAAAAAAAC8o/6aTAhiJeCGY/s400/P1070010.JPG" width="400" /></a><br />
<br />
The peels, which should be very pale and brittle now, can just be thrown away - you won't need them.<br />
<a href="http://picasaweb.google.com/lh/photo/DRxHUkT2t0rsD9chtLlMgGbXldwQ2OkaBsVUnzwr6nI?feat=embedwebsite"><img height="300" src="http://lh5.ggpht.com/_V4V66BSQHkc/TF1qtuwNf0I/AAAAAAAAC84/TJdpctgYLAE/s400/P1070012.JPG" width="400" /></a><br />
<br />
Now, when those peels are sitting there glaring at you from the trash can, something may come over you. Completely in the face of any reason or common sense, you may in fact be tempted to do something like, oh I don't know, light them on fire, "just to see what happens." <br />
<br />
Whatever you do, do not, I repeat, DO NOT, give in to this admittedly almost-overwhelming temptation. The pure alcohol those little suckers are now full of is extremely flammable, and you should not foolishly underestimate it. If you were to lose all judgment and do such a thing, you'd probably end up singing the hair off at least one of your hands and arms, and may even start a semi-alarming trash can fire that you have to frantically smother with whatever is at-hand, like your wife's prized bamboo cutting board. I'm just guessing, but the aftermath would probably look something like this:<br />
<a href="http://picasaweb.google.com/lh/photo/pvmb0vI3abDugUkaGShpiGbXldwQ2OkaBsVUnzwr6nI?feat=embedwebsite"><img height="400" src="http://lh4.ggpht.com/_V4V66BSQHkc/TF1qy5UHi8I/AAAAAAAAC9Q/XSsDq8E4H9Q/s400/P1070015.JPG" width="300" /></a><br />
<br />
ANYWAYS, now you need to make a simple syrup. This is a good quantity if you've used 2 liters of alcohol...<br />
<br />
Get about 5 pounds of sugar (yep, 5 pounds). <br />
<a href="http://picasaweb.google.com/lh/photo/sfsa-HJLatP8swrsro_1HWbXldwQ2OkaBsVUnzwr6nI?feat=embedwebsite"><img height="300" src="http://lh4.ggpht.com/_V4V66BSQHkc/TF1q9VS13FI/AAAAAAAAC9o/_A3HpfLOCTQ/s400/P1070022.JPG" width="400" /></a><br />
<br />
Bring 3 liters of water to a boil, add the sugar, and stir till it's dissolved. I had to do this in several pots, because this is quite a large quantity we're talking about here. Let this simmer for about 15 minutes, then turn off the heat and let it cool COMPLETELY. It cools very slowly - mine took overnight.<br />
<a href="http://picasaweb.google.com/lh/photo/DDQz34L3SFuY3aeYt5Zp0WbXldwQ2OkaBsVUnzwr6nI?feat=embedwebsite"><img height="300" src="http://lh4.ggpht.com/_V4V66BSQHkc/TF1q_sTQLuI/AAAAAAAAC9w/xhpANEuXNhM/s400/P1070023.JPG" width="400" /></a><br />
<br />
When the simple syrup has cooled completely, add it to your lemony alcohol. If you want a clearer product, you can run the alcohol through coffee filters before doing this to remove any final sediment.<br />
<a href="http://picasaweb.google.com/lh/photo/FCz3Hr77TMzStt2pLybn3mbXldwQ2OkaBsVUnzwr6nI?feat=embedwebsite"><img height="300" src="http://lh4.ggpht.com/_V4V66BSQHkc/TF1rHR3VdiI/AAAAAAAAC-Q/V97RhqR9A_8/s400/P1070053.JPG" width="400" /></a><br />
<br />
And now, all that's left is to bottle the stuff! You'll have a lot of limoncello on your hands here, so it's good to get some smaller bottles too so you can give it as gifts and such. <br />
<a href="http://picasaweb.google.com/lh/photo/QRI1_NTUMYlmJcdWKTGyWmbXldwQ2OkaBsVUnzwr6nI?feat=embedwebsite"><img height="300" src="http://lh3.ggpht.com/_V4V66BSQHkc/TF1rW-i2ZwI/AAAAAAAAC-o/3oBtKhPxBu0/s400/P1070056.JPG" width="400" /></a><br />
<br />
I've heard that if you let it sit for another month or so, it'll get even better....but you can drink it right away, too. Keep it in the freezer, and serve ice-cold right from the freezer - never with ice.<br />
<br />
Enjoy!!!<br />
<a href="http://picasaweb.google.com/lh/photo/QX0T07Fr3q5s5CI9Gke_oGbXldwQ2OkaBsVUnzwr6nI?feat=embedwebsite"><img height="300" src="http://lh3.ggpht.com/_V4V66BSQHkc/TF1rZ7lO3UI/AAAAAAAAC-4/zqaYs51lvUg/s400/P1070057.JPG" width="400" /></a>Paulhttp://www.blogger.com/profile/09621226366671424389noreply@blogger.com1tag:blogger.com,1999:blog-3841281739441539630.post-82200927870186360182010-08-16T00:00:00.004+02:002010-08-23T00:03:15.119+02:00Update on FerragostoWe went to the operetta, and found out who else stays around for Ferragosto...<div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/i6cla81ctyPtWNFYBkOtLr8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TGhnWgusFUI/AAAAAAAANBk/mUdfIO2uZZg/s400/P1070638.JPG" /></a><br /><div><br /></div><div>As I mentioned, the event was sponsored by the Archdiocese of Bologna.</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/TfC5mQeNezglvXAd-ECNDL8GaKgmUqXEjwDo4YV6FRE?feat=embedwebsite"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TGhqTuZoqAI/AAAAAAAANBw/ncmWEvN_mM8/s400/P1070634.JPG" /></a></div><div><br /></div><div>It was definitely a more senior crowd, and most definitely a cultural experience.</div><div><br /></div><div><br /></div><div>We met some nice people, tried some crescentine with salami, had some wine in a juice box, and watched a little operetta and a water and light show.<br /><div><br /></div><div><a href="http://picasaweb.google.com/emilyventura/DropBox?authkey=Gv1sRgCLq6gtSOsePVCQ&feat=embedwebsite#5505757915269136626"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TGhhpzbpgPI/AAAAAAAANAw/BkpHCIxA_V0/s400/P1070644.JPG" /></a></div></div></div><div><br /></div><div><a href="http://picasaweb.google.com/emilyventura/DropBox?authkey=Gv1sRgCLq6gtSOsePVCQ&feat=embedwebsite#5505758104080595874"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TGhh0yzzu6I/AAAAAAAANA4/urG5hMz-7qQ/s400/P1070651.JPG" /></a></div><div><br /></div><div>It was quite endearing, and enough to get us out of the Ferragosto funk. And now, in keeping with the senior spirit, it is past our bedtime:) Happy Ferragosto everyone!!</div><div><br /></div>Emilyhttp://www.blogger.com/profile/14212669365919150962noreply@blogger.com0tag:blogger.com,1999:blog-3841281739441539630.post-28862485087954021432010-08-15T19:45:00.003+02:002010-08-15T23:29:26.032+02:00Ferragosto<span class="Apple-style-span" style=" line-height: 19px; font-family:sans-serif;font-size:13px;"><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; ">Today is Ferragosto. </p><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; ">Since I don't know enough about it to comment myself, here's what Wiki has to say:</p><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; "></p><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; "><i>"Ferragosto is an Italian holiday celebrated on August 15. Originally, it was related to a celebration of the middle of the summer and the end of the hard labour in the fields. In time, </i><a href="http://en.wikipedia.org/wiki/Roman_Catholic_Church" title="Roman Catholic Church" class="mw-redirect" style="text-decoration: none; color: rgb(6, 69, 173); background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; "><i>Roman Catholicism</i></a><i> adopted this date as a </i><a href="http://en.wikipedia.org/wiki/Holy_Day_of_Obligation" title="Holy Day of Obligation" style="text-decoration: none; color: rgb(6, 69, 173); background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; "><i>Holy Day of Obligation</i></a><i> to commemorate the </i><a href="http://en.wikipedia.org/wiki/Assumption_of_Mary" title="Assumption of Mary" style="text-decoration: none; color: rgb(6, 69, 173); background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; "><i>Assumption</i></a><i> of the </i><a href="http://en.wikipedia.org/wiki/Blessed_Virgin_Mary" title="Blessed Virgin Mary" style="text-decoration: none; color: rgb(6, 69, 173); background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; "><i>Blessed Virgin Mary</i></a><i>—the real physical elevation of her sinless soul and incorrupt body into Heaven.</i></p><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; "><i>Before the </i><a href="http://en.wikipedia.org/wiki/Roman_Catholic_Church" title="Roman Catholic Church" class="mw-redirect" style="text-decoration: none; color: rgb(6, 69, 173); background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; "><i>Roman Catholic Church</i></a><i> came into existence, however, this holiday was celebrated in the </i><a href="http://en.wikipedia.org/wiki/Roman_Empire" title="Roman Empire" style="text-decoration: none; color: rgb(6, 69, 173); background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; "><i>Roman Empire</i></a><i> to honor the gods—in particular</i><a href="http://en.wikipedia.org/wiki/Diana_(mythology)" title="Diana (mythology)" style="text-decoration: none; color: rgb(6, 69, 173); background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; "><i>Diana</i></a><i>—and the cycle of fertility and ripening. In fact, the present Italian name of the holiday derives from its original Latin name, Feriae Augusti("Festivals [Holidays] of the </i><a href="http://en.wikipedia.org/wiki/Emperor_Augustus" title="Emperor Augustus" class="mw-redirect" style="text-decoration: none; color: rgb(6, 69, 173); background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; "><i>Emperor Augustus</i></a><i>") </i><sup id="cite_ref-Pianigiani_0-0" class="reference" style="line-height: 1em; "><a href="http://en.wikipedia.org/wiki/Ferragosto#cite_note-Pianigiani-0" style="text-decoration: none; color: rgb(6, 69, 173); background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; white-space: nowrap; background-position: initial initial; background-repeat: initial initial; "><span><i>[</i></span><i>1</i><span><i>]</i></span></a></sup><i>.</i></p><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; "><i>Almost the entire month of August was taken as a holiday and leisure time in </i><a href="http://en.wikipedia.org/wiki/Italy" title="Italy" style="text-decoration: none; color: rgb(6, 69, 173); background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; "><i>Italy</i></a><i> in honor of this feast day.</i></p><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; "><i>In present days, Ferragosto is mainly a short holiday when Italians take brief vacations. The holiday often coincides with peak activity of the </i><a href="http://en.wikipedia.org/wiki/Perseids" title="Perseids" style="text-decoration: none; color: rgb(6, 69, 173); background-image: none; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: initial initial; background-repeat: initial initial; "><i>Perseid meteor shower</i></a><i> leaving Italians at a particular advantage to view the astronomical event seen best at pre-dawn hours."</i></p><p></p><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; "><br /></p><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; ">Though this seems like a holiday with great potential, to be honest I'm feeling confused and lonely. This isn't the first holiday we haven't really grasped or felt a part of, and it may not be the last. But I guess that is just how it goes when you are living in a new country. When we asked around about what people do on Ferragosto, the common response was "go to the beach." We actually just came back from the beach yesterday -- we went to Cinque Terre with Paul's cousin Beth who was visiting from California and left just a few hours ago. More to come on Cinque Terre and Beth's visit soon. It was fantastic, and along the lines with the Wiki comment on the meteor showers, we did see shooting stars! But I guess maybe our timing was a little off... </p><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; "><br /></p><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; ">It was strange coming back to Bologna yesterday because it is overall a bit of a lonely place in August. A huge percent of the city goes away for the whole month for vacation and it seems like at least half (or even more) of the stores, restaurants, and bars have signs that say "chiuso per ferie" and they reopen in September. Even the library where we study is closed for 2 weeks.</p><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; "><br /></p><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; ">The dynamic of the city has definitely changed now that the students from the University are gone and those that have the means to go on vacation are gone. What is left are some tourists here and there, those who have to work in the vital services (which of course also includes the gelaterias), and many of the straneri, or foreigners, like us and the Pakistani families that own (and keep open) the little grocery stores in our neighborhood.</p><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; "><b><br /></b></p><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; ">So today has been quiet. After church we walked through Piazza Maggiore, the main square, and saw that a charity was holding a lunch for the homeless, which seems like a perfect idea because we have definitely been noticing more people on the streets here this month than usual. Perhaps it is just because more people are gone and it is easier to notice who remains. Having a nice lunch for Ferragosto seems to be the norm. In fact we recently saw a great film called Pranzo di Ferragosto (Ferragosto Lunch), which I would highly recommend.</p><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; "><a href="http://www.imdb.com/title/tt1277728/">http://www.imdb.com/title/tt1277728/</a></p><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; ">We did have lunch with Beth-- not fancy but still good -- leftover pizza, a caprese salad with burrata, a green salad, and white nectarines. Since she left we've just been hanging around the house. Anna's parents and family friends Sina and Michele called from Sicily to see how we are doing and how we are spending Ferragosto, which made my day and made me feel lonelier all at the same time, because they had all just had lunch at an agriturismo and I wish we were there with them.</p><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; "><br /></p><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; ">But who knows, maybe our Ferragosto will be getting better in a few minutes. Paul just poured me a glass of Nero d'Avola so I can pretend I am in Sicily, and he is having a beer. We'll probably go see the free operetta in the park put on by the Archdiocese of Bologna. May not be a party at the beach, but it sounds like a good cultural experience that might make us feel a part of Ferragosto...</p><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; "><b><br /></b></p><p style="margin-top: 0.4em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.5em; "><b><i><br /></i></b></p></span>Emilyhttp://www.blogger.com/profile/14212669365919150962noreply@blogger.com0tag:blogger.com,1999:blog-3841281739441539630.post-28994188053851809482010-08-12T05:15:00.000+02:002010-08-12T05:15:29.921+02:00SaffronGot our mail today, and found a nice lumpy letter from an old friend from high school days! You know, one of those letters that has a bulge because there's something more than just paper inside.<br />
<br />
<a href="http://picasaweb.google.com/lh/photo/SBhZe_PTrRuB3zJJdZYxjbwY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img height="300" src="http://lh5.ggpht.com/_V4V66BSQHkc/TGJXjTL1sdI/AAAAAAAADaE/BPHFiGrdW5k/s400/P1070175.JPG" width="400" /></a><br />
You see, my friend Anna is now a political consultant working in the Middle East, and she was wonderful enough to send us a nice big pouch of saffron! Ordinary saffron is precious enough, but what she sent was the REALLY good stuff from Iran. It looks amazing and we're excited to use some in a risotto or something...we'll have to plan something special.<br />
<br />
THANKS ANNA!!! I'll figure out something tasty to send back your way!Paulhttp://www.blogger.com/profile/09621226366671424389noreply@blogger.com4tag:blogger.com,1999:blog-3841281739441539630.post-53248044552062433792010-08-10T21:53:00.004+02:002010-08-10T22:48:08.326+02:00The Sauce<div class="MsoNormal"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-size: medium;">Yes, I am still thinking about Anna's mom's tomato sauce, otherwise just known as the sauce. </span></span></span><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-size: medium;">In fact, after thinking about it non-stop for a month after leaving Sicily and constantly wishing I was eating it instead of whatever I was really having for lunch or dinner, I decided that to shake my obsession, I either needed to go back to Sciacca immediately, or make it here in Bologna. After consulting with both Anna, who is now back in Pasadena, and Teresa (Anna’s mom), I gave it a try, and found that it isn’t hard to make and it came out great. Of course it's not quite as good as when Teresa made it in Sicily, but Paul and I still loved it and now I am even more officially hooked. This will probably become a weekly habit while tomatoes are still in season.</span></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: georgia;"><a href="http://picasaweb.google.com/lh/photo/7jAI32itdFn0q5OYNwLtnlqZoGgyDoIEmU_thOC7U6c?feat=embedwebsite"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-size: medium;"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TGFdf3meOMI/AAAAAAAAMyI/KfQml9bnmqA/s400/P1070223.JPG" /></span></span></a></span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">If you are growing tomatoes or can find them at a farmer’s market at a good price, then trust me that you have to make this sauce. Both Teresa and Anna mentioned that smaller varieties, such as the size of Roma tomatoes or even smaller are best. The water content should be low and the flavor concentrated. Make sure that they smell like a sunny summer garden or else it isn’t worth making the sauce. </span></span></span></div><div class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/pV9IzTPhDcslVnv_XJT_E1qZoGgyDoIEmU_thOC7U6c?feat=embedwebsite"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TGFdSvStJBI/AAAAAAAAMxY/csldIImrdgM/s400/P1070215.JPG" /></span></span></span></a></div><div class="MsoNormal"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">Besides the tomatoes, the other important thing you need is a food mill to remove the seeds and skins from the sauce and puree it. We didn’t have one so I found one last week at an outdoor market for 10 euro. They were also selling one for 5 euro but it was plastic and made in China so I opted for the stainless steel one that was made here in Italy and will take it home as a souvenir. Hopefully you can also find an affordable one in the States. </span></span></span></div><div class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/fMngRXTxSTz2aTabBEsH81qZoGgyDoIEmU_thOC7U6c?feat=embedwebsite"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TGFdHOa0EwI/AAAAAAAAMxA/ZRhOxWiH5Bk/s400/P1070212.JPG" /></span></span></span></a></div><div class="MsoNormal"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">Once you make the sauce, you can use it a number of ways. Teresa served it over spaghetti with thin slices of eggplant fried in olive oil as well as grated pecorino cheese. We made it the same way here in Bologna and it is a perfect combination. It is a very simple dish but will really impress you because of the quality of the sauce.</span></span></span></div><div class="MsoNormal"><a href="http://picasaweb.google.com/lh/photo/JZdi88laAJZYJeO9YfddxuMwZXdwe6P3giu0Cox97Q8?feat=embedwebsite"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TEdIhMwL5YI/AAAAAAAAJpY/QmZD7tohFyc/s400/P1060469.JPG" /></span></span></span></a></div><div class="MsoNormal"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">Ready to try it? Here is the recipe. All credit goes to Teresa Grobe and Anna Hjorth. Makes approximately 8 cups of sauce.</span></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">Ingredients:</span></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="line-height: 115%;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">--2 kilos (about 4.5 lbs) tomatoes, quartered </span></span></span></span></span></div><div class="MsoNormal"><span style="line-height: 115%;"><span class="apple-style-span"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">--1 onion (about 3” in diameter), sliced into half moons</span></span></span></span></span></div><div class="MsoNormal"><span style="line-height: 115%;"><span class="apple-style-span"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">--3-5 cloves of garlic, cut into halves</span></span></span></span></span></div><div class="MsoNormal"><span style="line-height: 115%;"><span class="apple-style-span"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">--1 small bunch basil leaves, stems discarded. This is about 1 cup of loosely packed basil leaves.</span></span></span></span></span></div><div class="MsoNormal"><span style="line-height: 115%;"><span class="apple-style-span"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: georgia;"></span></span></span></span></span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">--Very generous drizzle of olive oil – enough to coat the vegetables</span></span></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="line-height: 115%;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: georgia;"></span></span></span></span></span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">--Kosher salt to taste – be conservative at the start and you can add more at the end.</span></span></span></span></div><div class="MsoNormal"><span style="line-height: 115%;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><br />
Instructions:<br />
</span></span></span><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="apple-style-span"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span></span><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><br />
</span></span></span><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"> </span></span></span><span class="apple-style-span"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">1) Combine all ingredients in a large pot and bring to a boil. Do not add water!</span></span></span></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span class="Apple-style-span" style="line-height: 18px;"><a href="http://picasaweb.google.com/lh/photo/gdCCZyTG4UUxnepR6WexjVqZoGgyDoIEmU_thOC7U6c?feat=embedwebsite"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TGFdnkxyQ_I/AAAAAAAAMyk/5MGgk7DhJOM/s400/P1070226.JPG" /></span></span></span></a></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="line-height: 115%;"><a href="http://picasaweb.google.com/lh/photo/HiYwNO9DCDi_khTx30Fw51qZoGgyDoIEmU_thOC7U6c?feat=embedwebsite"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><img src="http://lh6.ggpht.com/_-GtOlITE_t4/TGFdyPTc2gI/AAAAAAAAMzE/AVOXj93OgOM/s400/P1070230.JPG" /></span></span></span></a></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="line-height: 115%;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">2 ) </span></span></span></span></span><span style="line-height: 115%;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">R</span></span></span><span class="apple-style-span"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">educe heat and simmer uncovered for around 2 hours until the level of tomatoes in the pot reduces to about half.</span></span></span></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span class="Apple-style-span" style="line-height: 18px;"><a href="http://picasaweb.google.com/lh/photo/wi8A1jABC-jslZtVnDVL6lqZoGgyDoIEmU_thOC7U6c?feat=embedwebsite"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TGFd2um3aMI/AAAAAAAAMzU/QfpgH2gh6hk/s400/P1070232.JPG" /></span></span></span></a></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="line-height: 115%;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">3) Set aside and cool.<o:p></o:p></span></span></span></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="line-height: 115%;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">4) Pass through a vegetable mill to puree the sauce and remove all skin and seeds. The consistency of the sauce will be thinner than jarred pasta sauce usually is in the states. The consistency should be similar to thick tomato juice.<o:p></o:p></span></span></span></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span class="Apple-style-span" style="line-height: 18px;"><a href="http://picasaweb.google.com/lh/photo/0YdrWAoZ-JX8w6sZdzxzB1qZoGgyDoIEmU_thOC7U6c?feat=embedwebsite"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><img src="http://lh3.ggpht.com/_-GtOlITE_t4/TGFeTWxo2GI/AAAAAAAAM0s/kFfvpwDbijg/s400/P1070242.JPG" /></span></span></span></a></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="line-height: 115%;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">5) Store airtight containers in the refrigerator for up to a week or so. Or freeze for later use. <o:p></o:p></span></span></span></span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="line-height: 18px;"><a href="http://picasaweb.google.com/lh/photo/RShfrBZFcQz5sYJMTGwC3FqZoGgyDoIEmU_thOC7U6c?feat=embedwebsite"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><img src="http://lh4.ggpht.com/_-GtOlITE_t4/TGFeWp4EKEI/AAAAAAAAM1A/IDM1VfRCL6s/s400/P1070244.JPG" /></span></span></span></a></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="line-height: 115%;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;">I hope you get hooked too!!</span></span></span></span></span></div>Emilyhttp://www.blogger.com/profile/14212669365919150962noreply@blogger.com2tag:blogger.com,1999:blog-3841281739441539630.post-55866656844418229082010-08-07T19:36:00.000+02:002010-08-07T19:36:47.600+02:00Pesto GenoveseHi everyone, it's Paul. I haven't posted for a while, but I'm back with another recipe. <br />
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<a href="http://picasaweb.google.com/lh/photo/h3zmOIiBmfBl4PUyDA_9UrwY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img height="300" src="http://lh4.ggpht.com/_V4V66BSQHkc/TF1vEhqUXsI/AAAAAAAADQY/_nK5RYsjm44/s400/P1070188.JPG" width="400" /></a><br />
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Not just ANY recipe, though - for me this one is the big daddy, the #1, the ne plus ultra. It's pesto Genovese, and it's my go-to dish whenever I'm expected to make food for a dinner party, a potluck, a tasty meal at home, whatever. Easy to make, doesn't use too many dishes, flexible in its proportions, and consistently, reliably, GOOD. <br />
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What's more, it's a world apart from any pesto you will ever buy in a jar or find at a restaurant. Which means it's much, much better than the pesto that anyone you'll be serving it to has had, unless they've made their own or eaten someone else's homemade.<br />
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Just think: You'll have the nice couple you invited over for dinner tonight fighting over the last bits in the serving bowl, and greedily licking the serving spoon like crazed animals. The ladies at the church group picnic will be rolling their eyes heavenward and near-blaspheming with every bite. You'll dazzle your spouse, taking them back to the magical time when you first met and didn't yet know what each others' used Q-tips looked like. You'll earn enough "points" to preemptively offset years and years of poor behavior on your part.<br />
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Am I full of hyperbole and empty promises? Try it and see.<br />
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Makes about 6 servings, and takes from 20-40 minutes depending on your chopping and grating skills...<br />
Here's what you'll need:<br />
<a href="http://picasaweb.google.com/lh/photo/UV0hv24UU5udbP5u3Uk9b7wY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img height="300" src="http://lh4.ggpht.com/_V4V66BSQHkc/TF1tfkoc17I/AAAAAAAADJA/i0g1SvQi_SE/s400/P1070125.JPG" width="400" /></a><br />
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1. 3/4 cup <b>extra-virgin</b> <b>olive oil </b><br />
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2. <b>Fresh ground pepper</b><br />
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3. <b>Salt</b> (preferably Kosher)<br />
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4. 1/3 cup <b>raw pine nuts</b><br />
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5. 3 cloves <b>garlic</b><br />
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6. <b>Pasta</b> - a small-to-medium shape with ribs to hold the sauce is best. Penne or pipe rigate are good choices and easy to find.<br />
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7. <b>Parmigiano-reggiano</b> and <b>pecorino romano</b> cheeses - you'll need 1/2 cup grated of each. It's very important to use freshly bought cheese in this recipe. I've tried making it with cheese that's been in the fridge for a while and has gotten a little dry, and it makes the difference between "meh" and "WOW." <br />
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8. 2 packed cups <b>basil leaves</b> - like the cheese, the quality of the basil is very important here. Basil's highly perishable once it has been picked, and you need the leaves to be perfect. Pesto, you see, is a raw sauce, so you don't want to use any leaves that don't look good enough to just pop in your mouth.<br />
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We grow our own basil, and I'm a little in love with it because it's so good.<br />
<a href="http://picasaweb.google.com/lh/photo/QcZb7ktFKQOma6jXEVb4CbwY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img height="300" src="http://lh3.ggpht.com/_V4V66BSQHkc/TF1tRWSY2AI/AAAAAAAADHQ/33pyK5E94xY/s400/P1070111.JPG" width="400" /></a><br />
<a href="http://picasaweb.google.com/lh/photo/YUy0lg1qzxLRNs2UIASnUbwY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img height="300" src="http://lh3.ggpht.com/_V4V66BSQHkc/TF1tZ1bu8DI/AAAAAAAADH4/fVZFhPMkvbs/s400/P1070116.JPG" width="400" /></a><br />
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But, you can also find some good basil at your local farmer's market, or failing that at Trader Joe's or Whole Foods (be careful that the TJ's stuff isn't moldy though, give a close look inside that plastic box).<br />
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Oh yeah, I didn't take a picture of it but you'll need a little butter too.<br />
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Ready to go? Here's what you want to do:<br />
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<b><u>Step 1:</u></b> Fill a large pot with water for the pasta, put it on the stove on high heat, and add a good quantity of salt. <br />
<a href="http://picasaweb.google.com/lh/photo/-_xhX5kGH3dZNfhoo9t6-bwY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img height="300" src="http://lh3.ggpht.com/_V4V66BSQHkc/TF1ubh73qsI/AAAAAAAADL0/3hHJXM-WVx4/s400/P1070145.JPG" width="400" /></a><br />
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<b><u>Step 2:</u><span class="Apple-style-span" style="font-weight: normal;"> Put your 3/4 cup olive oil into a mixing bowl or plastic storage container. You'll be mixing the sauce in here, so give yourself some room, and if you're planning on having leftover it's easy to just make it right in whatever you'll be storing it in. <br />
<a href="http://picasaweb.google.com/venturapaul/Pesto?authkey=Gv1sRgCLbwusSR_c_lnQE&feat=embedwebsite#5502674778145083938"><img height="300" src="http://lh6.ggpht.com/_V4V66BSQHkc/TF1tjmnW0iI/AAAAAAAADJY/5fMko3byKhs/s400/P1070128.JPG" width="400" /></a><br />
</span></b><br />
<b><u><br />
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<b><u>Step 3:</u><span class="Apple-style-span" style="font-weight: normal;"> Pick, wash, and dry your basil. If you've bought it on the stalk (most likely), lovingly pick all the leaves from the stems, because you don't want any stems. Yes, it has to be done with love. <br />
<a href="http://picasaweb.google.com/lh/photo/FCaLNuNEtP3aQ7AFoxcJYrwY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img height="300" src="http://lh5.ggpht.com/_V4V66BSQHkc/TF1sxhaJpwI/AAAAAAAADDY/hlUILu0zTco/s400/P1060358.JPG" width="400" /></a><br />
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My favorite way to wash the basil is to fill our salad spinner bowl with plenty of cold water, put the basil in, and swish it around. All the sand will drop to the bottom. Then just use the salad spinner to dry. <br />
<a href="http://picasaweb.google.com/lh/photo/zbdG5BM2KiWtydSXuFeUYbwY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img height="300" src="http://lh3.ggpht.com/_V4V66BSQHkc/TF1tbkFDTxI/AAAAAAAADIY/bBZ9OiD8Tb8/s400/P1070120.JPG" width="400" /></a></span></b><br />
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<b><u>Step 4:</u></b> Chop dat basil. Hand chopping is what I recommend, but you have to be patient and consistent...if you're feeling lazy you can put it in a food processor and "pulse" chop it, but BE CAREFUL not to liquefy the basil. Little rustic-looking squares that measure about 1/16" are ideal.<br />
<a href="http://picasaweb.google.com/lh/photo/1CLE6qn71SP8XdNBb8fPXbwY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img height="300" src="http://lh3.ggpht.com/_V4V66BSQHkc/TF1s7RbsqhI/AAAAAAAADEM/kW_WeCPlhJk/s400/P1060364.JPG" width="400" /></a><br />
<a href="http://picasaweb.google.com/lh/photo/Lpmxgxy4Y-jQ3JsGf5YrI7wY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img height="300" src="http://lh6.ggpht.com/_V4V66BSQHkc/TF1tg6CRiuI/AAAAAAAADJI/2LUwsgN5Bbo/s400/P1070126.JPG" width="400" /></a><br />
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It will take a while, cause 2 packed cups of basil leaves is a lot. If you need some inspiration, here you go:<br />
<object height="364" width="445"><param name="movie" value="http://www.youtube.com/v/Phf4xvI9fpE&hl=en_US&fs=1?rel=0&color1=0x5d1719&color2=0xcd311b&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/Phf4xvI9fpE&hl=en_US&fs=1?rel=0&color1=0x5d1719&color2=0xcd311b&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="445" height="364"></embed></object><br />
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When you're done, immediately put the basil into the container with your olive oil and swish it around so it's covered. Keeps the basil from oxidizing and turning dark.<br />
<a href="http://picasaweb.google.com/lh/photo/w0lU1n0kRp_qNRjjtrLBHLwY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img height="300" src="http://lh4.ggpht.com/_V4V66BSQHkc/TF1tkqjoPQI/AAAAAAAADJg/A71i_5zjnbg/s400/P1070129.JPG" width="400" /></a><br />
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<b><u>Step 5:</u></b> Time to do the same thing to the garlic, except you actually want to mince it. <br />
<a href="http://picasaweb.google.com/lh/photo/IhzRgqXqtKkszOBYU-Q7gLwY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img height="300" src="http://lh3.ggpht.com/_V4V66BSQHkc/TF1t1F5te3I/AAAAAAAADJo/uL6kScdBDnc/s400/P1070130.JPG" width="400" /></a><br />
<a href="http://picasaweb.google.com/lh/photo/8GMYCmVOP4caNI88bMQFbrwY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img height="300" src="http://lh3.ggpht.com/_V4V66BSQHkc/TF1tJyU6AYI/AAAAAAAADF8/mPmI8UDM3R0/s400/P1060378.JPG" width="400" /></a><br />
Be very careful not to leave any big pieces, because like I said this is a raw sauce and munching down on a big piece of raw garlic isn't the most fun. If you can't mince it by hand, a garlic press will do. Once it's done, put the garlic into your oil-basil mixture and again swirl it around to mix a bit.<br />
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<b><u>Step 6:</u></b> Now, get your pine nuts. I like to use a "healthy" 1/3 cup.<br />
<a href="http://picasaweb.google.com/lh/photo/KOk9dLBrNxjnO5i7_sXuPrwY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img height="300" src="http://lh3.ggpht.com/_V4V66BSQHkc/TF1sLJHJF2I/AAAAAAAADBg/NUpQx1opRFw/s400/P1060345.JPG" width="400" /></a><br />
Put them in a heavy-bottomed pan, cast iron if possible, and set them over LOW heat. You need these suckers to toast only a little, and if the heat is too high they'll burn.<br />
<a href="http://picasaweb.google.com/lh/photo/HJ0pAGlyfRiEsDfa1A9suLwY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img src="http://lh4.ggpht.com/_V4V66BSQHkc/TF1sSMQGwkI/AAAAAAAADCA/_ANBz5-0GwA/s400/P1060349.JPG" /></a><br />
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<b><u>Step 7:</u></b> Grate the cheese, 1/2 cup of parmigiano and 1/2 cup of romano, mixing the grated cheeses is fine. It's easiest to do it into a separate bowl or pan, and then scoop it with your measuring cup. <br />
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I use this little Italian hand grater, otherwise known as "Satan" due to the ridiculously aggressive teeth, painfully uncomfortable handle, and overall unstable/poor design that give it an uncanny propensity to nip fingers. If you have ANYTHING else, use it. Blood in your pesto is never a good thing.<br />
<a href="http://picasaweb.google.com/lh/photo/YTINLGzOCe7GXg0IHBbycbwY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img height="300" src="http://lh5.ggpht.com/_V4V66BSQHkc/TF1uPLXnfZI/AAAAAAAADKs/T48JIryzXys/s400/P1070137.JPG" width="400" /></a><br />
When you're done grating the cheese, thoroughly mix it into the oil/basil/garlic. Voila, you should see a nice texture appear in your sauce. But you're not quite done yet.<br />
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<b><u>Step 8:</u></b> Check those pine nuts! Toss them around in the pan a bit to make sure they're getting evenly browned. When most have got a nice toasty brown, it's time to do some more chopping. Now, these, you NEED to hand-chop. It's one of the things that make this pesto better than the others. You want to get a nice variety of pine nut pieces....no whole nuts, but chop them roughly so that there are some biggish pieces, some tiny crumbs, and everything in between. <br />
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Seriously, all the old Ligurian Nonnas at the local PTA meeting are going to cry with jealousy.<br />
<a href="http://picasaweb.google.com/lh/photo/pd5s7BazRF26ZosTv9yXWbwY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img height="300" src="http://lh6.ggpht.com/_V4V66BSQHkc/TF1uvS0fJEI/AAAAAAAADNU/FP8lUJQg_I4/s400/P1070157.JPG" width="400" /></a><br />
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When you've chopped the nuts to satisfaction, mix them on into your sauce. Add some healthy grinds of black pepper, and a small amount of salt, maybe 1/4 tsp. <br />
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Your pesto, friends, is done, and it's amazing, but don't jump the gun because there's a few more things to discuss.<br />
<a href="http://picasaweb.google.com/lh/photo/gLZOp3r6bypX0pQOLuiZDbwY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img height="300" src="http://lh6.ggpht.com/_V4V66BSQHkc/TF1uyZoH9wI/AAAAAAAADOE/BW5tYo248L4/s400/P1070163.JPG" width="400" /></a><br />
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The pesto can sit so go ahead and throw your pasta into the water, which should be good and boiling by now. When it's done, though, here's what you wanna do. It's one of the other things that is going to make this dish great. <br />
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You see, pesto looks really nice on pasta when it's all served in kind of a blob, and you let the guests mix it themselves. But drained pasta, sitting in a bowl with no sauce to coat it, will stick to itself very quickly. So here's what you want to do. When you put your drained, hot, ready-to-go pasta into the serving bowls, get that butter that I mentioned earlier, and put a nice pat on top of each bowlful. Now take some spoons or something and GENTLY (so you don't break the pasta) mix it around, melting the butter and coating the pasta with it. <br />
<a href="http://picasaweb.google.com/lh/photo/pqh3OEyEmmw-67HSDOfx37wY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img height="300" src="http://lh4.ggpht.com/_V4V66BSQHkc/TF1u6O1OCCI/AAAAAAAADPg/NhYxrDXQPwE/s400/P1070181.JPG" width="400" /></a><br />
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Now, you can put your pesto on top and serve, and the pasta won't stick! A little sauce goes a long way, so don't overdo it. <br />
<a href="http://picasaweb.google.com/lh/photo/hW_a08CGmx_eIcvVU4JUFrwY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img height="300" src="http://lh6.ggpht.com/_V4V66BSQHkc/TF1vCfrHG2I/AAAAAAAADQQ/0E_aVEDpx4w/s400/P1070187.JPG" width="400" /></a><br />
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One last tip. You'll likely have leftover pesto. Remember, this is a raw sauce and is best if it stays that way. So for the best flavor, store the sauce alone in the fridge, and make more pasta fresh when you want to eat it again. If you just make extra pasta the first time, put the extra sauce on it, and microwave the whole thing later (thereby heating/cooking the pesto), it won't be as good, I PROMISE.<br />
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Anyways, I hope you've enjoyed this. If everything goes according to plan, this will be your end result:<br />
<a href="http://picasaweb.google.com/lh/photo/d9SGiqY1GK57idCDJ9IO47wY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img height="300" src="http://lh3.ggpht.com/_V4V66BSQHkc/TF1vYVBI4wI/AAAAAAAADRk/pDGQueNQzNU/s400/P1070197.JPG" width="400" /></a><br />
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Oh, and as a final note - when it's been served, eaten, and you've won universal acclaim for your amazing pasta; when the Italian grandmothers fear and respect you, you've got Mario Batali leaving you incessant voicemails, and the paparazzi won't leave you alone because they just have to get a cover shot of THAT PERSON WITH THE AMAZING PESTO, just remember, don't pose for any pictures. <br />
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At least, not until you've checked a mirror.<br />
<a href="http://picasaweb.google.com/lh/photo/OeHd0qMFPLKjkX2_G6irhrwY7XdO3rrrcObXPTWqiAA?feat=embedwebsite"><img height="300" src="http://lh5.ggpht.com/_V4V66BSQHkc/TF1vjLPn6UI/AAAAAAAADS8/hA5eYPO3zCA/s400/P1070208.JPG" width="400" /></a>Paulhttp://www.blogger.com/profile/09621226366671424389noreply@blogger.com3tag:blogger.com,1999:blog-3841281739441539630.post-74413485521176513682010-08-05T19:32:00.003+02:002010-08-05T19:40:32.477+02:00Real Life GarfieldI forgot to mention that the Sicilian hospitality extends to the animals too. Check out this alley cat eating a bowl of pasta. <div><br /></div><div><div><a href="http://picasaweb.google.com/lh/photo/oVAntyFK02kHEaFDh4yE3OMwZXdwe6P3giu0Cox97Q8?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TFbXHUJJuII/AAAAAAAAKYs/j25D2uLF8kA/s400/P1060783.JPG" /></a></div><div><br /><div><br /></div><div>And his friend looks like he has quite a habit!</div><div><br /></div><div><a href="http://picasaweb.google.com/lh/photo/d6rNsbHxYCh7sJKHS3Afz-MwZXdwe6P3giu0Cox97Q8?feat=embedwebsite"><img src="http://lh5.ggpht.com/_-GtOlITE_t4/TFbXG9ObYAI/AAAAAAAAKYk/gfZJTxMj1j4/s400/P1060782.JPG" /></a></div><div><br /></div></div></div>Emilyhttp://www.blogger.com/profile/14212669365919150962noreply@blogger.com0