Beach and Earthquakes...

Yesterday Saturday, we went to the beach (no, the photo above is not from yesterday as I did not take a camera). We went to nearby Marina di Ravenna on the Adriatic coast and it was sunny and quite hot (30°C/86°F). The beaches were full with people enjoying a nice day at the beach.

Then I read the news: people have cancelled their trips to Italy due to the recent earthquakes even if they were NOT travelling near Modena and Ferrara. That is like saying you won't travel to Oregon because there was an earthquake in California or that you won't go to Ireland because Scotland had an earthquake. These towns are NEAR Bologna but it is NOT Bologna. I have no idea how the foreign media has reported this particular disaster but please rest assured that the rest of Italy is still functioning well.

The roads in and around the Emilia Romagna region are clear (so yes, you can travel to the beach or other towns or resorts) and telephone lines, internet are working as is everything else. The areas that were hard hit are between Modena and Ferrara.

Because of the disaster, it is logical to avoid going to Finale Emilia, Mirandola and the other numerous towns hit by the earthquake in the next 2 or so months. It doesn't make sense to visit because local resources are being used to get the towns, its people and businesses back up on their feet again.


But the rest of the region and country are working well despite how bad we feel for our fellow countrymen and women. 

I look forward to seeing all of you in Bologna...whether you take a cooking class with me or are just eating your way through Bologna (who can blame you!).

Ciao!

What I like about Spring

Spring can mean rainy days or allergies, as many plants flower and their pollen can provoke allergy attacks. This means that for many, spring means staying inside your house instead of going out and enjoying the warmer weather.

Allergies aside, spring also means fresh crops of asparagus, artichokes, peas and fava beans... all favorites of mine.

There are so many dishes where I can include these, but some of my favorite are a pasta dish with peas and fava beans and an artichoke salad with Parmigiano Reggiano cheese, a seasonal classic.

Shelling fava beans correctly is important. One needs to remove the beans from their pod, then cooked briefly in boiling water until a second skin starts separating. 

Drain and remove this second skin, now you can enjoy these beans without suffering from its collateral effects. 

Clockwise from top left: fava beans with second skin on, on top right with second skin removed, and below, the empty second skins...

Bolognese Stuffed Pasta: the Tortellino

Of the tasty morsels that make up Bolognese cuisine, one of the most famous worldwide is the tortellino. 

Tortellino (left) and Tortelloni (right)

According to the legend, Venus, Mars, and Bacchus were travelling and stopped at a local inn near Bologna for the night.  The next morning, when Venus woke up late, she started calling for Mars and Bacchus, who had already left the inn for the day to do some business.  When the innkeeper heard the ruckus Venus was causing, he clambored up the stairs to check on her.  However, the door was locked so he peeped through the keyhole to see what was the matter.  While doing so, he caught a glimpse of her belly button and was so inspired by its perfection that he went down to the kitchen and created a pasta to resemble it that very night.  Thus, tortellini were born!

Tortellini are the smallest of the stuffed pastas, among which there is also the tortelloni and tortellacci which are also native to Bologna and the surrounding Emilia-Romagna region.  Tortellini generally weigh around 2 grams each, and are most often filled with a mixture of parmesan and different meats, often local prosciutto and/or mortadella. These little morsels are usually served in brodo, which means in broth, a dish commonly found in Bologna, especially during the chilly winter months.

Although tortellini is claimed to be a Bolognese product, the nearby town of Modena also claims to be the home of the tortellini.  Tortellini are rumored to have been created in Castelfranco Emilia, a town which was once a part of Bologna, but now part of Modena which explains why the tortellino’s birthplace is contended between Bologna and Modena.

Whether or not you are eating Bolognese or Modenese tortellini (or can even tell the difference), tortellini are always a scrumptious choice when meal time rolls around!


by D.R. (intern @ Taste of Italy)


Note: For more information about the differences between the tortellino and the tortelloni follow this link.

Free Museums in Italy from 14-22 April, 2012

Every year, for the last 14 years, Italy will celebrate its 14th Annual Culture Week.  From April 14th to the 22nd, most monuments, museums, archives, state libraries and archeological sites owned and operated by the Italian Government will be available at no cost or at a greatly reduced entrance fee to the visiting public. So for 9 whole days you may visit museums and sites throughout Italy at absolutely no cost.

Here is the link to the LONG list of guided visits and exhibitions organized expressly for this week in the Emilia Romagna region. Bologna even has a night at the museum event...surely not to miss.

To see a list of the museums and sites in other cities as well as other events that are part of the Culture week, please visit the Ministry's website (in Italian).

Colomba Pasquale

Looking for a tasty Easter treat from Italy? If so, you might be interested in Colomba Pasquale (or Easter Dove).  This Italian Easter specialty is a soft, sweet bread similar to the more famous Panettone and Pandoro, which are common during the Christmas holidays.

Colomba Pasquale is traditionally made from flour, eggs, butter, and sugar, often with candied orange peel (or cubes of candied oranges) and a thick glaze scattered with almonds.  This Easter dessert is commonly formed into the shape of a dove, which is the literal meaning of the Italian word colomba.

The dove is a common symbol of peace, relating back to the biblical story of Noah and the Ark.  In the story, Noah releases the dove after forty days and nights of flooding and the dove returns with an olive leaf in its mouth, symbolizing reconciliation between God and humanity.

The origin of the Colomba Pasquale, however, is a bit harder to pinpoint.  It might have been created during the Middle Ages as a peace offering from the community of Pavia to the conquering Longobard King Albion, supposedly on Easter. However, the Colomba Pasquale that we see in most stores today is credited by some to the company started by Angelo Motta in the early 1900s, now a mass-producer of many different kinds of sweets (including the aforementioned Christmas specialties).

Whether purchased at the supermarket or made by specialized bakers, the Colomba is a must on Italian tables on Easter day. Why not add it to your Easter table ? It might be a tasty addition to your Easter desserts and its origin a fun story to share with friends and family!


by D.R. (intern @ Taste of Italy)