Archive for 'Uncategorized'
Lucca: Villa and Palazzo Guinigi Posted by Serena on May 25, 2009
A couple of weeks ago we went to my hometown, Lucca, to visit my parents, and while we were there we decided to take the opportunity to visit one of Lucca’s many historic buildings. We opted for the Museo Nazionale di Villa Guinigi (National Museum of Villa Guinigi), which we hadn’t been to for many years, and I…
La Farinata Posted by Serena on May 1, 2009
Very often it’s the simple things in life that are the best, take for example la farinata. La farinata, or faina’ as the locals call it, is a delicious savory pancake made with farina di ceci (chick pea flour), water and olive oil. Originating in the region of Liguria, la farinata is also popular a bit further south…
Abruzzo Posted by Serena on Apr 7, 2009
Once again Italy has been hit by an earthquake, this time the main victim being the town of L’Aquila in the region of Abruzzo. In terms of seismic activity we are a very high risk country, added to which we have a lot of old vulnerable buildings, but it’s easy to forget all that until…
Torta Verde di Lucca Posted by Serena on Mar 20, 2009
I was inspecting the orto (vegetable garden) yesterday and to my delight I saw that the bietole (Swiss chard, a type of perennial spinach very popular here in Italy) is starting to grow back after its winter rest. I immediately thought of Torta Verde di Lucca (Lucca’s Green Pie), also known as Torta di Verdure (Vegetables Pie) or Torta…
Chiacchiere di Carnevale Posted by Serena on Feb 20, 2009
Here in Italy we have reached la Settimana Grassa (the fat week), which is the final week of Carnevale. La Settimana Grassa began yesterday with Giovedi’ Grasso (fat Thursday) and will end next Tuesday with Martedi’ Grasso (fat Tuesday, or Shrove Tuesday). These are days of euphoria and excess, particularly regarding food, because traditionally people had to use up all their meat, butter…
Aceto Balsamico di Modena Posted by Serena on Feb 8, 2009
Aceto balsamico di Modena is a concentrated, syrupy, dark brown balsamic vinegar with a deep complex aroma; just a few drops of it in any sauce or salad will give it a unique flavor. But what makes aceto balsamico di Modena so special and why is so expensive? Well, as the name implies, authentic balsamic…
Calamari Ripieni Posted by Serena on Jan 21, 2009
A reader recently asked if I knew a recipe for calamari ripieni (stuffed squids); this is my mother’s recipe and, as always happens with handed down family recipes, it’s very ‘approximate’, just un pizzico di questo (a pinch of this), un po’ di quello (a little bit of that), percio’ vi chiedo scusa (therefore, please…