9 Recipes to Celebrate Carnevale

9 Recipes to Celebrate Carnevale

I have to admit, I never thought about the translation of the word “Carnevale”! But ‘farewell to meat’ makes sense, as that was the tradition for centuries. Here are some ideas from the Sons of Italy blog for celebrating Carnevale!

Sons of Italy Blog

It’s Carnevale! Carnevale, translated from Latin as “farewell to meat,”  is celebrated in the days leading up to the season of Lent. Since meat was once forbidden during the entirety of Lent, people would celebrate and feast extravagantly beforehand.

To celebrate #MangiaMonday and Martedì Grasso (Fat Tuesday) tomorrow, we are serving up Nine Recipes to Celebrate Carnevale! Buon appetito!

1. Galani di Carnevale
This is a typical Venetian sweet treat! 

galaniRecipe: Hotel Mediterraneo

2. Sweet Ravioli with Ricotta
A new twist on a traditional favorite!

lazio_ravioli_dolci_con_ricotta__mg_8418-7Recipe: Academia Barilla

3. Castagnole
This treat goes by many different regional names. Shaped like a chestnut with a soft interior, this dessert is one to try!

hd450x300Recipe: Giallozafferano

4. Ricotta Gnocchi
This easy-to-make recipe will have you asking for seconds!

canada-gnocchi-xlRecipe: Delish

5. Pignoccata
This dessert and Carnevale tradition hails from Palermo.

324-ingaglia-pignoccata-pignolataRecipe: Cooking with Nonna

6. Pasticcio di Maccheroni
Another easy dinner from chef…

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More about Italian roots…

Many of my readers are interested in genealogy and researching their family history. I recently heard of this webinar which might be of interest: http://www.shopfamilytree.com/italian-genealogy-crash-course-webinar?et_mid=718729&rid=249714348

If you take it, I’d love to know what you thought of it!

Adriatic beaches in Italy

Italy is a country of coastlines, and those include many beautiful beaches. Broad swaths of sand stretch into the distance at some of them. Tiny white crescents hide between rocky cliffs at others. While the beaches of Tropea and the Amalfi coast get lots of attention, there are also lovely beaches on the Adriatic, Italy’s eastern coast.

Like most beaches in Italy, you will find neat rows of sun umbrellas with lounge chairs, available for rent for a few Euros. Here are some photos and links to whet your appetite:1024px-Alimini_Otranto 1024px-Termoli_Spiaggia_di_Sant'Antonio Vieste pizzomuno Rodi_Garganico

Note: Nude beaches became legal in Italy in 2006. Click here for an article in English about them. Most of the beaches mentioned in the article are in central and northern Italy. Here is another article, in Italian, about the first nude beach in Abruzzo. There are others around southern Italy too, if you want to seek them out.

Capodimonte porcelain–a royal tradition from Naples

In the early 1700s, porcelain produced at Meissen became all the rage in Europe. The King of Naples and Sicily, Charles VII, married Maria Amalia, whose grandfather Augustus II of Poland had founded the Meissen factory, the first hard-paste porcelain factory in Europe.

18th c. Capodimonte porcelain examples from the National Gallery of Victoria (Australia). Photo: by Sailko, from Wikimedia Commons.

18th c. Capodimonte porcelain examples from the National Gallery of Victoria (Australia). Photo: by Sailko, from Wikimedia Commons.

Pursuing his interest in the art, Charles VII founded the Capodimonte (top of the mountain) Porcelain factory in Naples in 1743. Production was well under way when Charles’ father, the King of Spain, died in 1759 and Charles took the Spanish throne and left the throne of Naples to his son Ferdinand. Before he left, however, he ordered the porcelain works demolished, and took the molds with him to Spain to found another factory there.

Ferdinand IV wasn’t so easily dissuaded–he had come to appreciate the porcelain art himself, and re-established the Capodimonte factory in 1772.  The detailed history (some found here) is more complex and involved a lot of experimentation with the porcelain “recipe”, hiring of various artists, chemists, directors, and so forth, and the establishment in Naples of an art academy.

Elaborate bisque figures, "The Triumph of Bacchus" from the Capodimonte Museum in Naples. Image from Wikimedia Commons.

Elaborate bisque figures, “The Triumph of Bacchus” from the Capodimonte Museum in Naples. Image from Wikimedia Commons.

Ferdinand was soon embroiled in Napoleon’s schemes for Italy, (I’ve posted about that before) and production of the royal sponsored Capodimonte porcelain ceased around 1818. The factory was purchased by Claudio Guillard and Giovanni Tourne, who continued to used the same mark as the royal factory. In 1834 the company was purchased by a Florentine, and about 1896 they combined interests with the Societa Ceramica Richard of Milan. They continue to produce porcelain in the Capodimonte style, and the style is widely copied today.

The Judgement of Paris, now in the Capitoline Museum in Rome. Colorful and elaborate figures typically linked with Capodimonte style. Image from Wikimedia Commons.

The Judgement of Paris, now in the Capitoline Museum in Rome. Colorful and elaborate figures typically linked with Capodimonte style. Image from Wikimedia Commons.

Most of the 18th century products are in museums or collections of the wealthy today. Are you interested in buying some later pieces? Here are some listing from Ebay.com. Some claim to be 19th century pieces, and others are newer.

QUESTION: What is your favorite art or craft from southern Italy? Please comment!

Celebrating a famous Italian-American: My mom!

My mom, Win Perman, enjoying some steamed mussels in Sorrento ten years ago.

My mom, Win Perman, enjoying some steamed mussels in Sorrento ten years ago.

Today is my mother’s 80th birthday. She was born on Long Island to an Italian mother and English father, both born in the U.S. of immigrant parents. In 1945, their tribe of nine moved from New York to Moose Pass, Alaska. This was just the beginning of a lifetime of travels and adventures for her.

I’m taking the week off my usual blogging schedule to celebrate with lots of friends and family. Blessings on all of you!  Sandy

Ferragosto fun in the Sila

The western end of Lago Arvo.

The western end of Lago Arvo.

Six months ago I hoped to have most of my adventures from last August posted here–but that hasn’t happened. So today I am revisiting one of my favorite days in Calabria. The weekend after Ferragosto we drove up to the Sila, the mountains above Scigliano, to Lake Arvo. As we drove higher, the lowland tree cover gradually gave way to evergreens. We passed through a small town with some kind of dirt bike motocross gathering, and beside the road a stand was set up to sell local mushrooms. Sila motocross (1280x960)When we reached the lake, the town of Lorica had a street fair in progress. Sila bar (1280x935)After refreshments at a local bar, we wandered along the lake and through the stalls selling clothing, souvenirs, toys, and leather goods. What a crowd! Families were out for the holiday weekends, and kids took turns getting pony rides.Sila pony (1280x1066)

We decided to continue to the far end of the lake, and find a place to have some lunch. As the road wound through thick pines, traffic clogged to a crawl, with cars parked Italian style all along the road, wherever they would (almost) fit. It was easy to see the cause of the backup–a roadside grill sent smoke and a mouthwatering aroma into the air. We drove a bit further, and then turned back to try lunch at the grill.

The line at the grill caught our attention.

The line at the grill caught our attention.

We each had a grilled sausage on a bun with various toppings–sauteed greens, mushrooms, sauces–and beer was the ideal drink in the summer heat. The few tables were crowded, but we were able to join a couple at a larger table, and visited with them in my feeble Italian. They were enjoying their annual tradition of a summer day trip to the lake. The crowd was definitely Italian–we didn’t recognize any other foreign visitors. Our entertainment was the team manning the grill, with one guy warming the bread on a side grill, while two others grilled sausages as fast as they could, taking them from long ropes of sausage hung up above the smoking stove.

The grill team cranked out a lot of sandwiches!

The grill team cranked out a lot of sandwiches!

We returned to our rental in Malito with great memories of our day in the Sila.

I certainly enjoyed mine!

I certainly enjoyed mine!

Winter pasta: Pasta e fagioli

The pasta e fagioli I made while writing this blog post.

The pasta e fagioli I made while writing this blog post.

As I’m writing this, the weather is damp and chilly, and the mid-winter is a great time for pasta e fagioli, an Italian peasant dish that has as many versions as there are Italian kitchens, I think. It might be Italy’s best known meatless meal, although many recipes add meats like pancetta, diced ham, salt pork, or bacon.

Today I’m making a meatless version, but not truly vegetarian, since I’m using chicken broth. One thing I like about pasta e fagioli is the use of basics. I am rarely without onion, carrot, celery, and garlic, a can of chopped tomatoes (if I don’t have fresh ones to use), a can of beans, and some pasta.

Regarding the seasonings: Since it’s a wintertime dish, dried herbs are entirely appropriate–basil, oregano, thyme, rosemary, parsley. Where I live, I have parsley growing outdoors much of the winter too, so I’ll chop some fresh to add with the pasta. Some add some zip with red pepper flakes. I like ground black pepper, and am fairly generous with it.

Regarding the beans: Ideally I would use cannellini beans, however today a can of great northern beans was handy. Kidney or pinto beans will work. I haven’t tried it with garbanzos, but  wouldn’t rule them out if that’s what I had available.

Regarding the pasta: Most recipes suggest ditalini, the tiny rings I have always thought of as macaroni salad pasta. But any smallish pasta will work. Because I’m usually cooking for two, I rarely use a full box of pasta.  What I like to use in soup is the last little bit left over from a box–so today I’m throwing in a cup or so of whole grain rotini. 

A pot of pasta e fagioli will make a great light supper with nothing more than garlic bread or cheesy focaccia. Top each bowl with parmesan. If you have big eaters to feed, you can pair the soup with a grilled ham and cheese sandwich, and add a simple dessert.

Wherever you are, you can enjoy a little taste of Italy with an easy to make, yummy to eat, pot of pasta e fagioli!