March 2009

The Tuscany Effect

Issue #10

In This Issue:

• Message from Serenella - Change in Publication Schedule

• March Brings Spring, Camellias and Fathers Day to Italy

• How to Boil Water

• Serenella's Column in the Examiner.com

• Recipes from Authentic Italian Women:

• Quotes from my Italian Mother

• Questions and Topic Suggestions

• Website and Blog

• Contact Us

Change in publication schedule

Since we are all paying attention to working more efficiently, I am doing my part as well. I have decided to change "The Tuscany Effect" to a monthly publication (rather than distributing it every other week). This will allow me to save costs and still share with you the quality information that you have come to expect.

Grazie!

March Brings Spring, Camellias and Fathers Day to Italy

Last week my friend Morena sent me an email saying "I have found the first violet. Now I am certain spring is coming!"

This reminded me not only of March in Italy but also of how closely Italians always observe the signs of nature, from the waxing and waning of the moon, to the blooming of specific flowers to the celestial signs of the coming weather changes. It is a way of observing life and respecting nature that has been engrained in Italians for thousands of years.

March indeed brings violets and spring. It also brings the legendary camellias that have been cultivated in Italy for over 200 years. Camellias adorn the countryside this time of year. In the Lucca area, there is a XX Mostra Antiche Camelie della Lucchesia (20th Antique Camellia Festival) a lovely camellia exhibit. Also, people can wander along the Via delle Camelie (Camellia Road) to see the beautiful blooms at various villas, soak in the colors and, of course, taste local food and wine.

St. Patrick's Day (March 17) is not celebrated in Italy - St. Joseph's Day is. On the 19th of March, Italians celebrate La Festa del Papá (Father's Day). While American fathers are feted in June, Italians recognize dads on the day commemorating San Giuseppe - a father who symbolized love, kindness, compassion, acceptance and generosity. These are the traits of fatherhood at its best.

Father's Day in Italy is celebrated with family get-togethers and traditional San Giuseppe desserts that vary from region to region: In the south, zeppole (deep-fried dough balls) and bigné (cream puffs) are prepared and in the north frittelle (fritters).

All in all, it's a lovely time of year - longer days, fresh smells in the air, new blossoms - all signs of rebirth.

Happy March!

How to Boil Water

My up-front apologies to those of you who are excellent or experienced cooks. I would like to take this opportunity to get back to cooking basics - really basic cooking!

Take the subject of pasta, that most essential of Italian foods. When I was in college, a friend of mine told me she had made a dinner for her boyfriend but her pasta did not turn out well. She had heated the sauce then thrown in the pasta and the parmesan. She did not understand where she had gone wrong.

Imagine my shock. Up until that time, I just assumed everyone knew how to make pasta.

When it comes to cooking Italian food, the secret is always in the attention to details. In Italy, those details come from long-standing and honored traditions.

In the case of pasta, most Italians consume dried and packaged pasta. Fresh made egg pasta is used for specific preparations that require it such as filled pasta (tortellini, ravioli, etc.), lasagne,  tagliatelle all'uovo, etc. The best packaged pasta is made from durum wheat* and is imported from Italy.

There are many shapes and sizes of packaged pasta. This is because different types work better with different sauces. For example, in Liguria (the region where pesto was invented) they use trenette pasta as it hold the pesto sauce better. In Rome, they use bucatini pasta for their famous Amatriciana. If your recipe does not specify a pasta, experiment and find your favorite!

When cooking pasta, it is important to use abundant water and a large pot. When my sister and I visited my cousin in Bari, we found a restaurant-size stock pot full of water boiling in the kitchen. This was for four people! Although you need not go to these lengths (especially since we are all energy-conscious), use plenty of water (about 4-5 quarts per pound of pasta).

• A large amount of fully boiling water will not cool down as much when you add the pasta and will come back to a boil quickly. This makes the pasta cook faster

• Pasta disperses starch into the water. The less water you have, the more the consistency of the pasta (and the cooking water) tends to be "gluey"

• More boiling water keeps the pasta moving easily so it does not sink to the bottom or stick together

Bring the water in the pot to a full, rolling boil. Then add the salt. Do not add the salt before the water is fully boiling. Many Italians swear they can taste the difference if pasta water has been salted before the water starts boiling! Stir until the salt is dissolved.

In Italy, most cooks use coarse crystal salt and eyeball the quantity. You should actually taste the water after salting to make sure it contains enough salt - it should taste like ocean water. If the pasta turns out bland, no amount of salt in the sauce will remedy this. (Note: Do not add any olive oil as this will make the pasta slippery and your sauce will not adhere to the pasta.)

Now you can add the pasta. Make sure the burner is at its highest heat so that the water will return to a boil a quickly as possible after you add the pasta. Drop the pasta carefully into the water all at one time. Stir (so that the pasta does not stick together) until the water comes back to a boil.

Check the package directions for cooking time. However, periodically taste the pasta as it is cooking. You want pasta that is cooked "Al dente" (to the tooth) so that there is a slight resistance in the center when you chew into each piece of pasta.

When the pasta is perfectly cooked, drain it immediately and add your favorite sauce. This can be as simple as butter and parmesan (pasta al burro) or aglio, olio e peperoncino (garlic and peperoncino sautéed in olive oil). Now you can enjoy your perfect plate of pasta with a great glass of Italian wine.

*If you are avoiding flour or have cannot have gluten, do not give up on pasta. You can find pasta made from brown rice, farro, quinoa and more at specialty food stores.

Serenella's Column in the Examiner.com

Thanks to all of you who have been reading my column in the examiner.com. I hope you will keep dropping in to read the articles. Below are some recent additions.

The first article is about utilizing everything in our kitchen (like leftovers) to cook delicious meals while not wasting anything. I am asking readers for their own flavorful and frugal recipes to share with others. Do you have any recipes you’d like to share?

Grazie!

• Save money wisely: The antique Italian art of cooking with leftovers

• Italy's history with the Academy Awards and Oscar

• Federico Fellini, his dreams and the 2009 Oscars

• Italy Mardi Gras 2009 skewers politics

Enjoy your reading!

Recipes from Authentic Italian Women:

Please enjoy the new recipes listed below. The first three were generously sent to me by my friend Ada who, besides being a wonderful Italian teacher, is a very talented chef. According to many satisfied clients, her cooking and presentations are memorable. If you live near Temecula (Riverside County, CA), you can experience her cooking in person. Check out her catering website at Italiano Perfetto.

• Melanzane Ripiene (stuffed eggplants)

• Orecchiette with Broccoli Rabe

• Zuppa di Pesce alla Gallipolina (fish soup Gallipoli-style)

• Gnocchi di Patate (Potato Gnocchi)

Buon appetito!

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