The Miracle of the Flowers

 If I were ever made a saint (highly unlikely), I would wish for two things: to have Lucca as my final resting place and to be remembered each spring with beautiful flowers. Alas, that version of sainthood is already taken by someone far more deserving. But at least I get to enjoy that saint’s feast day each spring.

Flowers outside of San Frediano church to celebrate the festival of Santa Zita

Santa Zita is the patron saint of Lucca. She was born nearby, in the 13th century, to a poor but devout family. As a girl, she entered service in the home of a well-to-do Lucchese family, the Fatinellis. Unmarried, she worked for the family for 50 years until her death in 1272.

Memorial to Santa Zita on the street where the Fatinelli home once stood (Via della Fontana, Lucca)

Zita was known for her devotion and good works, especially in caring for the poor. This, however, did not always sit well with her employers or co-workers, especially because her good works often included giving away their bread, leftover food, and sometimes their clothing. It’s also said she sometimes neglected her morning bread baking duties to attend daily Mass (saintly, perhaps, but most annoying to her co-workers).

As the story goes, the other household servants were jealous of her goodness and reported her “theft” of bread to the head of the family. One day, when he asked her what she was hiding in her apron (which was, of course, the bread she was taking to the poor), she answered that it was just flowers (luckily, this little white lie did not preclude later sainthood). When he demanded to be shown, she opened her apron and out tumbled flowers - a miracle!

Santa Zita is remembered each year with a flower market in late April. This display was part of the 2019 market.

There are other miracles associated with Santa Zita, including the notion that angels staffed the Fatinelli kitchen, baking the bread while Zita went to church at nearby San Frediano.

Santa Zita flower market, 2018

Legend has it that when she died, the bells of San Frediano began ringing on their own. Zita was buried soon after and her legend quickly grew. Several hundred years after her death, her body was moved from its grave to her own chapel in the church of San Frediano (the chapel was built by a later generation of Fatinellis).  When exhumed, it was discovered that her body had not deteriorated but had spontaneously become mummified, another miracle.  In 1696 she was made a saint by the Catholic Church.

The body of Santa Zita is moved to the center of the cathedral of San Frediano during her annual celebration.

Today, her remains lie inside a glass coffin in San Frediano. Once a year, to mark the April 27  anniversary of her death, her coffin is moved to the central part of the church, where it is surrounded by flowers and candles. Small bunches of flowers are sold in the church and people hold them as they pass by her body, reverently laying their hands on the coffin. Whether religious or superstitious, it seems to me very good luck to join in, lightly touching the glass of the coffin, and wishing to be back in Lucca for the next celebration.  So far, that has always worked for me!

Flower market, 2019

As part of the Festa di Santa Zita, there are also floral displays in the piazza in front of San Frediano and a colorful flower market inside the nearby amphitheater square, making the week of April 27 a lovely time to be in Lucca.          -post by JMB

Flower market (2018) in Piazza Anfiteatro for the Festa di Santa Zita

From my Italian Kitchen: A Spring Pasta

Last spring I was introduced to agretti - an italian veggie with a very short season. Agretti, with its slender chive-shaped leaves, is considered a delicacy and its appearance in the market is always greeted with excitement. 

Agretti, roots and all, comes wrapped in paper - clean and trim before using.

I began to cook with it last spring (see link at the end of this post to read last spring’s post). Experimenting was fun, but before I knew it the agretti season was over.

Since I’ve now waited a whole year for agretti season to roll around again, I was quite excited when I found the first agretti of the spring at my local ortofrutta (small fruit and vegetable market) recently.  

I first cooked it as a side dish, a simple sauté in olive oil and garlic finished with a squeeze of lemon and a pinch of salt. This is a classic preparation, no recipe needed.

Next, I decided to try agretti in a pasta dish. I proceeded without a recipe, combining flavors that are classically paired with agretti - lemon juice and olive oil - along with ingredients I had on hand, including pancetta, Parmigiano Reggiano cheese, and penne pasta. The dish tasted bright and lemony, just like spring. I will definitely make this dish again and, if you come across agretti in your local farmer’s market, I hope you will be inspired to try it as well.

Penne with Pancetta, Agretti, and Lemon  (Serves three as a main dish, four as a “primi piatti”)

250 grams penne pasta (amount 8 ounces)

2 Tablespoons good olive oil, divided

200 grams cubed pancetta dolce (about 6 ounces)

90 grams agretti (about 3 ounces), roots and thick stems removed, rinsed well, and rough chopped

Juice of 1/2 lemon (about 2 Tablespoons)

1/8 tsp ground black pepper

1/4 tsp sea salt

1/4 cup grated Parmigiano Reggiano

Bring a large pot of salted water to a boil - add penne and cook al dente.

Meanwhile, rinse agretti well, remove roots and lower stems, rough chop into strands about 2 inches long. Heat 1 Tablespoon of olive oil in a sauté pan, add pancetta and cook over medium heat until cooked through but not crisp. 

Add cleaned and chopped agretti. Cook until softened, stirring from time to time. This shouldn’t take more than about 10 minutes over medium low heat.

Season with salt and pepper.

Drain the penne pasta and return to the pot.  Add the lemon juice, 1 Tablespoon olive oil, and the pancetta / agretti mixture and give it a stir. Add the grated Parmesan and toss. 

Serve immediately with more grated Parmesan on the side.

This makes a nice, light main dish or a flavorful side with chicken or fish.  It pairs well with a crisp white wine.   -post by JMB

 For more info about agretti:    

http://www.twopartsitaly.com/blog/2018/5/1/agretti-a-taste-of-spring-in-italy

Agretti - A Taste of Spring in Italy

The springtime markets in Italy are full of wonderful vegetables - asparagus, little purple artichokes, and fava beans, to name a few. I have a strong memory of my first taste of fresh spring fava beans, eaten raw with a little bit of pecorino as I sat on a bench outside a neighborhood market in Rome. Heaven! Big piles of spring artichokes look like art to me, and taste amazing when used as the filling for a light-as-air lasagna. And asparagus in a delicate pasta primavera? Is there a better way to celebrate spring vegetables?

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Along with these more common vegetables, the spring markets in Italy also have bunches of what look like thick grass or chives. They are dark green with long, thin tapered leaves and are often wrapped in wet paper to keep the intact roots moist. The appearance of these in the markets is a cause for excitement in Italy. They are only around for a short time in spring and are considered a delicacy. So what are these mysterious grassy bundles?

They go by several names. In Italy they are most commonly known as agretti or barba di frate (frair’s beard). In English, saltwort. The proper Latin name is Salsola soda, a member of the Chenopodiaceae (Amaranth or Goosefoot) family, which includes spinach, beets, and chard.

Agretti grows well in salty water, which means that the Mediterranean coast is the perfect place for it to thrive. It also means that it has become a rather unwelcome and invasive species following its import to coastal California - perhaps because we Americans don’t eat it often enough! And although agretti leaves look like chives or spring onions, they are not related to onions at all and the flavor is completely different.

As an interesting historical note, agretti were originally grown to be burned to ash. The result was soda ash, used in making soap and glass. Imagine how useful this was to the Venetians - why eat a product that could be used to make beautiful Venetian glass? Today, however, there are better ways to make glass and agretti is raised as a food crop.

Agretti can be eaten raw (it’s crunchy and tangy, with a slightly bitter mineral taste). Raw, it’s a good addition to salads. It’s also healthy - high in fiber, low in calories, and a good source of vitamins (A, B, and C) and minerals (sodium, potassium, calcium, magnesium, and iron).

More commonly, agretti is served cooked, either as a contorni (side vegetable) or incorporated into a frittata or a pasta dish . Can you say spaghetti con agretti five times fast? 

There are two basic cooking methods. The most simple is to drop the cleaned agretti briefly into boiling water until crisp tender, and then drain and sprinkle with olive oil and lemon. It can also be sautéed with olive oil and garlic (and perhaps pancetta or anchiovies) and topped with a squeeze of lemon juice. The lemon juice is key to bringing balance to the slightly sharp, spinach taste and bringing out the bright, fresh-as-spring taste of the agretti.

I had seen agretti in the markets on previous trips to Italy, but never knew exactly what they were or how to cook them. After a discussion with friends who recently moved to Lucca and were experimenting with cooking local produce, I bought my first bunch of agretti in one of Italy’s spring markets. After trimming the roots and washing it well (it can be pretty sandy), I sautéed the agretti for about 10 minutes in olive oil along with 2 cloves of garlic. A little salt (it doesn’t need much), several grinds of black pepper, and a generous squeeze of lemon juice later and it was just right as a side dish to a lemony chicken fillet and some rice.

I can’t wait to try it in a frittata next!

-post by JMB

Sautéed agretti alongside pan-sautéed lemon chicken and rice.

Mercato Sant'Ambrogio, Florence

Visiting a market in Italy always makes me long for a kitchen, a stove, and a reason to cook. This is particularly true in Florence, especially since I discovered the Mercato Sant'Ambrogio, which according to a local is the "mercato delle mamme" (mamma's market). 

No doubt the Mercato Centrale is larger and better known, especially to tourists. It has shops and food stalls downstairs and restaurants on its upper floor, along with an Eataly market and demonstration kitchen. It was renovated several years ago and now feels upscale; it's a Florentine hot spot. However, I prefer the smaller, lower key, and much less touristy Sant'Ambrogio market in the Santa Croce neighborhood. Serving this neighborhood since 1873, the Mercato Sant'Ambrogio has the look and feel of a classic Italian market, inside and out. Shoppers here are largely Italian speakers, which for me is a big part of the draw as it means I have the chance to shop and practice my Italian. Perfetto!

A vibrant selection of vegetables in the mercato.

An artistic arrangement of peppers.

Outside of the main market building is a covered area with a variety of food vendors  - fruits, vegetables, porcini, flowers, breads, fresh eggs, and local honey fill the bench tops. The displays are artful and everything is colorful and fragrant. This is fresh food at its best.

Fresh porcini at the Sant'Ambrogio market.

Inside the mercato, salami and proscuitto fill the shops of the salumiere. The macellerie (butchers) sell thick Tuscan steaks along with pork, fowl, and beef trimmed and ready to cook, and the pescivendoli (fishmongers) display the day's catch on ice.  

Salumi

There are cheese shops with rounds of gorgonzola dolce, balls of fresh mozzarella and burata, logs of goat cheese, wedges of taleggio, tubs of fresh ricotta, and wedges of hard cheeses like pecorino, Parmigiano, and grana padano. In short, if you love cheese this is bliss!

Perhaps my favorite shop is the one selling pasta fresca. The display is a pasta lover's dream (and a carb-phobic's nightmare). Here you'll find fresh pasta in every size, shape, and color; simple pastas, filled pastas, gnocchi, gnudi. You name it, they have along with sauces to make the dish complete. If only I could find pasta like this closer to home!

 A morning of shopping at the mercato calls for a coffee or lunch break (maybe both). No problem - in the middle of the mercato is a typical bar serving coffee as well as wine and other drinks - make like a local and have yours standing at the bar. There is also a trattoria where you can sit and have a tasty, market fresh lunch.

The Mercato Sant'Ambrogio is a feast for the senses and I easily spend whole mornings here. I confess that on one short stay in Florence I skipped the Duomo and headed for the mercato instead. After a happy morning shopping, and a mid-morning cappuccino, I left with a treasure trove of goodies - cinghiale salami, pecorino cheese, bread, apples, and pears, which made for a tasty picnic for my group of friends as we left Florence the following morning on a train. But the next time I visit, I really want that kitchen!     -post by JB