There is an Italian way to eat pizza, and it’s not the way we usually do it in America! That’s one of the things I learned while traveling in Italy, and enjoying plenty of scrumptious pizza. Thin crisp crusts and tasty toppings, everything homemade and fresh.
When you pick up a slice, though, the tip is likely to sag, and the topping may end up in your lap as you rush to get your mouth around it.
Italians don’t have that problem–and they didn’t solve it by using a knife and fork! (Isn’t hand-held food fun?) Instead, they fold the crust edge, giving more strength to that delicious but thin crust, like this:
Try it next time you have a pizza–and call it practice for your next trip to Italy!
In one week, I’ll be flying off to Italy on a long-awaited trip with all my three siblings and a couple of other family members. Watch for updates. We’ll start in the north, but spend a few days in the south, Sorrento area, at the end of the trip. The crazy weather in Europe recently has had us all watching forecasts with some anxiety. We are hoping for some spring temperatures and sunshine, but are determined to have fun together regardless. Here’s a hint about my arrival city:
This year I will be in Lucca on Good Friday, March 30, with a family group of seven adults. As you might expect, a religious procession is usually held on that day, and I have read that the participants sometimes wear historical garb. That rings my bell!
I attended a (very long) religious procession in L’Aquila in 2004, the Perdonanza. Here are a few photos, culled from more than 300, which showed the costumes I especially liked. Because the Perdonanza recognizes a medieval event, while Good Friday recalls ancient/Biblical times, the clothing will likely be different. Regardless, I plan to be there taking photos and contemplating those ancient events.
These are pre-earthquake photos of L’Aquila. Hope you enjoy them!
One of the many beautiful crafts found in Sorrento is inlaid wood, used in furniture, wall art, music boxes, storage boxes, and various other items. Some of the factories offer tours or demonstrations, and here is a video, found on YouTube and posted by Jason Hart in 2013, showing the steps that go into making the inlaid wood images.
In a few weeks my sisters, brother-in-law, and niece will visit Pompeii for the first time. I can hardly wait to see their reactions to that amazing place! Here are some photos from my last visit there. Mosaic tiles, sculpture, fresco, and beautiful detail–imagine what a rich atmosphere this place had in its day!
In April, after a few days up north in Lucca, I’ll return to the south of Italy for about ten days. This time my two sisters and brother are traveling with me (along with two husbands and a daughter), and I’m so excited to share a few days near Sorrento with them.
Honestly, we are all very eager for this trip. Our beloved mother passed away last September. She was probably with me when I took these photographs in Sorrento in 2004, featuring architectural details from the cloister of a former monastery of Saint Frances of Assisi. It is a beautiful building, and a popular wedding venue. We were both attending Italian language school in Sorrento at the time, and had a wonderful two weeks there. On this trip, we will be in Italy on Mom’s birthday, and look forward to sharing memories of her as we travel together.
I will soon begin posting regularly again. Thanks for your patience, to all my readers!
Southern Italy is full of surprises for me, and here is the latest: reported evidence that the 15th century Eastern European prince known as Vlad Dracula is buried in Naples! I knew that the royal family of Naples in this period had ties to several Eastern European kingdoms and principalities, but I had never heard the story related in this article from Hurriyet Daily News. And his daughter married a Neapolitan nobleman? As a novelist with a lifelong fascination with all things medieval, I want to know her story! Better yet, write her story.
Earliest known image of Vlad Dracula, published in Germany in 1488, is in the Public Domain, and found at Wikimedia Commons.
Do you find the claims in the article convincing? Intriguing? Preposterous?
We had an early warm spell this year in March and April, giving a boost to fruit crops in our area. That includes my honey fig tree, which produced several dozen figs, and is on it’s way to a second crop–if fall weather lasts long enough to ripen them.
In Sulmona, Italy our landlady for a few weeks, Signora Giusseppina, brought us bags of fresh figs and hung them on our door. They were dark, purplish and dripping sweetness. I’m in a different climate, and my honey figs are pale green even when they ripen.
The figs I have already picked are delicious, and here’s my favorite way to prepare them: Wash them off, trim off the stem, and cut in half from stem to base. The skin is edible, and pretty difficult to remove from a ripe fig.
Melt two or three tablespoons of butter in a pan on medium-high heat, and place the figs cut side down in the butter. Let them fry until they begin to brown. It won’t take long.
Turn the heat down a smidge, and add a little orange juice. Just a couple of tablespoons, from a fresh orange if you have on (though I am not a purist about it). Let that sizzle in the pan for another couple of minutes.
Now spoon those babies out onto a plate and eat them. I especially love them for breakfast, dessert, or as a side with lunch or dinner. In other words, anytime at all!
Now I would like to find a savory fig recipe–so, readers, what do you suggest?
We were visiting the gorgeous Royal Palace at Caserta on August 12, 2013. Maybe a couple of my photos will inspire you to add this stop to your Italy travel dreams. The palace was modeled after Versailles but is about four times bigger–it has 1200 rooms!