Living with passion, Tuscan-style – is your life ‘in tune?’
Are you ’singing in tune’ with life? I’ve written before about the importance of paying attention to each detail of a process. We used the freshest of eggs as an example of detail: http://www.examiner.com/x-854-Tuscan-Living-Examiner~y2008m9d11-Tuscany-Italy-Passion–In-Cooking-or-Art-Loving-Details-Create-Sublime-Results
Tuscans use this approach to life in general, paying attention to each aspect or each moment along the way of any process. It is with each inspired brush stroke that Leonardo painted his masterpieces and with each perfect note that Puccini constructed his melodious operas.
In fact, music can be used as an analogy to many ways in which Tuscans approach life; paying attention to each single note, not going “off-key” or “out-of-tune…”
I was recently reminded of the “off-key” aspect in a conversation I had near Lucca with Maria a.k.a. “The Pasta Lady” at the villa Maionchi estate. Maria and her sister-in-law Alba take 100 of only the freshest, newly-laid eggs each morning to make pasta by hand for the Villa Maionchi restaurant. They also make those amazing vegetable soups (with bread or farro) found only in Lucca.
I have tried to replicate the Lucca soups by using the classic recipes. Soups made anywhere else never taste quite like those in Lucca. The reason for this is that the Lucchesi (people from Lucca) are famous for the use of Erbi (wild greens) found in the surrounding areas of Lucca and in the Garfagnana region. There are wild asparagus, tomatoes, lettuces, bitter greens, etc.
Maria attended classes in Lucca at a cooking school dedicated to these Erbi. She shared with me that there are more than 100 varieties of Erbi and that it takes much studying and field experience to learn them all. I found this interesting because, until now, the mothers and grandmothers from the Lucca area (including my own grandmother) have gathered Erbi for thousands of years handing down their knowledge from generation to generation. I suppose it’s a sign of modern times that aspiring cooks are going to an official cooking school to learn Erbi!
Besides soup, Erbi are cooked in pies, as a side dish and even in some desserts. Maria explained that the most important thing she learned at this school was to always use the right taste and balance of Erbi in any preparation. She was taught to be sure that the preparation contained no wild green that “stonava” (stonare means to be “out-of-tune” or “off-key”). In other words, when cooking, you should always make sure there is no ingredient that clashes with the others and that everything blends together harmoniously.
The concept of food being balanced and “in tune” is one often used in Tuscany. It goes side-by-side with the philosophy of paying attention to each detail. All ingredients used in each step along the way should complement each other and form a great-tasting end result like the notes in a musical symphony. Tuscans use the “out-of-tune” guide as an aesthetic barometer in many ways: In fashion, art, cooking, architecture and in family life, it is important to make sure things are always “In tune.” Do you cook in tune? Is your life in tune?
Living with passion – lessons from Tuscany: wine and romance
Tuscan wine, passion, food and romance
I am often asked how wine fits into the Tuscan lifestyle. Wine is intrinsic to life in Tuscany as the ancient Etruscans cultivated wild grapes to make wines in the area that is now Tuscany since before Roman times. The Tuscan way of life is based on passion and wine in Tuscany is no exception.
Wine appreciation in Tuscany goes well beyond wine tasting – it is a total sensual experience! Where else can sip wine and savor food made with the freshest most delectable ingredients resulting from recipes going back hundreds of years? In Tuscany, wine and food are intentionally meant to ‘marry’ well.
If you are looking for a romantic wine getaway, ideal locations in Tuscany include the high peaks of the Apuan Alps, the cypress-outlined, rolling hills of the Chianti area, jagged seaside cliffs, the enchanting Tuscan islands or the beautiful beaches of the Italian Riviera. It does not get much sexier than the self-assured way Tuscans dress or carry themselves. Stay a while and learn to fit in with the locals.
As for specific wines, Chianti is one of Italy’s robust reds and there are over 10,000 acres of vineyards in the Chianti area. How long will it take you to cruise all that acreage with your rented red Ferrari?
If great restaurant explorations are your cup of tea, you have but to choose from a list of world-class offerings around the Tuscany region. Or, you can go exploring country roads and discover your own favorite romantic hideaway with “Mamma” cooking in the kitchen and the rest of the family making you feel welcome.
Did you know that Tuscany’s wines go way beyond Chianti? The world-renowned Brunello di Montalcino area is ideal for having an exquisite meal with your lover in a beautiful castle among the vineyards and olive groves while enjoying pasta, cured meats, crostini, bruschette and an array of world-class cheeses – all this and one of the world’s great wines.
You can be tantalized by the blending of Sangiovese and Cabernet Sauvignon used to make the full-bodied Super Tuscan Wines. Or, if you find decadent desserts more alluring, try pairing one with Vin Santo (a Tuscan dessert wine). A stand-alone sweet wine for staying “in the moment” is a sweet Vino di Meditation or wine to meditate on.
The ultimate experience may be to visit Tuscany in the autumn harvest season to get your arms around the grape gathering and crushing then taste the wonderful result of your labors. Some winemakers in Tuscany still stomp grapes with their feet and welcome visitors to get in on the action. Squishing grapes with your toes in the middle of a picturesque landscape and involving all your senses is quite sexy indeed.
serenella@toscanamia.biz
http://www.tuscany.org/Food-and-Wine/Tuscan-Wines/
http://www.intoscana.it/intoscana/home.jsp?language=en
Emperor Vespasian’s abode – Archeologist discover ancient villa near Rome
According to Italian news sources ASCA-AFP, ruins of a villa in all probability belonging to Emperor Vespasian (Roman emperor from 69 – 79 AD) were discovered about 70 kilometers (circa 44 miles) northeast of Rome on August 6. Coincidentally, Italy is commemorating the two thousandth year of Vespasian’s birth this year.
The villa is situated in the little village of Falacrine in the province of Rieti in what used to be the Sabine territory in antiquity.
Leading the group of international archeologists on this dig is Filippo Coarelli, a professor from the University of Perugia. Coarelli stated:
“The villas of this period generally don’t bear any inscriptions which makes it difficult to attribute ownership. But there are many indications, including the location, that lead us to believe that this is the villa where the Emperor Vespasian was born.”
Adventures in Cooking – Julia Child and her affair with Italian food
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Everyone loves Julia Child as evidenced by the opening of this week’s much-anticipated movie “Julie and Julia,” sure to be seen by foodies and food buffs all over the world.
During her long television career, Julia was known as the “French Chef.” Julia studied at length in France at the famous Cordon Bleu cooking school. However, Julia and her husband were gourmets and loved food from many nations. In fact, according to a Julia Child biography on Answers.com, Julia’s passion for cooking originated during her assignment to China in 1941 where she was influenced by her future husband Paul’s passion for food.
What you may not know, is that Julia Child had a great love for Italy and Italian food as well. This one-woman dynamo hosted an annual luxury tour to Italy for food buffs during her long career.
76 year-old Italian man obtains his tenth university degree
At their best Italians are tenacious, resilient and infinitely curious. These traits are perfectly personified in 76-year-old Leonardo Altobelli who just obtained his tenth university degree in biotechnology.
Leonardo (from Ansa in the Foggia area), is a retired physician, married with children and the ex mayor of his native town Troia.
“There is nothing extraordinary about this,” says Leonardo. “I only study before each test.”
His first degree was in medicine followed by degrees in law, political science, the arts, philosophy, agriculture, science of tourism, history of science, social history and this last one in Biotechnology.
One wonders what he might do next!
Tuscan Wall-E robot handles trash in Pisa
In the streets of Pontedera (province of Pisa), Italy, passers-by are doing double-takes at the sight of the new DustBot. These Wall-E-like robots (also reminiscent of R2D2) can be summoned by the inhabitants of Pontedera to dispose of different kinds of waste and recyclables.
A project and creation of the students of the Scuola Superiore di Sant’Anna of Pisa, a scientific research institute of the University of Pisa, the DustBots are part of a 3-year project aimed at finding new ways to dispose of urban trash. The project is gathering world-wide interest.
8 household and cooking tips from an Italian nonna
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In a typical Italian family, the Nonna (grandmother) is often the source of strength and wisdom for the entire family. La Nonna can also be the teller of tall tales, the one who passes down family history, the spouter of proverbs for any situation and a multi-talented marvel who can cook like Mario Batali and sew like the little mice in “Cinderella.” The nonna is the one you run to when you have a bruised knee or a broken heart but also the one who may discipline you and teach life’s most important lessons.
My friend Ada of My Italian online – Il mio Italiano online has shared with us 8 household tips handed down to her from her Italian nonna:
My Italian Mamma
This year we celebrated my mother’s 93rd birthday. We all went out to dinner to her favorite local (Italian) restaurant where she is friends with the Venetian chef, knows everyone, and is treated as a special guest. Just between you and me, she loves getting lots of attention!
As I look at my mother Velia, who at 93 is still vibrant, stylish and feisty, I can’t help but think of all the women of her generation with their indomitable spirit and resilience.
Born in San Mateo, CA in 1916 of immigrant parents, my mother was taken back to Italy at the age of 3. During her childhood, Velia’s father was often gone for years at a time, working hard to send money back to his family in Italy. This was the story of many Italian families in those days. Later, my mother was moved to locations all over France, Italy and Corsica following my grandfather’s and grandmother’s peregrinations. My grandfather was a masonry contractor but also ventured into restaurant ownership and the wholesale produce business among other things.
7 Ways to save money and make great food using leftovers – Italian-style
In a previous Examiner.com article, I challenged readers to come up with some low cost, healthy and delicious recipes using leftovers and inexpensive ingredients – just like the Italians do. As you may know, Italians throw nothing away and utilize every part of the animals they consume (think of head cheese or pickled pigs feet)! This is true now more than ever. We all want to save money and not waste anything. It’s better for the earth too.
Following are reader suggestions and some recipes. Buon Appetito!
A dog’s life in Lucca, Italy
In 2008, Italy was named as one of the top 5 retirement destinations for U.S. citizens by International Living. My friend and client Marlene recently moved to Lucca (Tuscany), Italy. Marlene often lets me know how she is adjusting. A very important concern for Marlene was for her beloved pets. How would they adjust? How would they be treated? Below are Marlene’s comments on life in Italy with her two miniature dachsunds.
One of the best decisions I could have made when moving to Italy last year was to bring my adorable miniature dachshunds with me. Ruby and Ginger, ages 4 and 3 respectively, are little red cuties who attract lots of attention here. They are referred to as Bassoto or “short legs.” Because mine are miniature, they are called bassotini.
