Farina di Castagne

A list of the ingredients important in Italian cooking often includes olive oil, tomatoes, pancetta, artichokes, garlic, lemons, basil, Parmigiano Reggiano cheese, and balsamic vinegar.  But let’s not forget about a more humble ingredient - chestnuts (castagne or marroni in Italian).

In Tuscany, the mountains are full of chestnut trees.  It is no surprise then that the chestnut tree became a vital source of food, as well as of fuel and building material, especially during times of war, famine, and poverty. 

Abundant and nutritious, the chestnut became an essential ingredient in Italian “cucina povera”. That traditional continues to this day. Chestnuts are eaten roasted or steamed. They are also dried and ground into flour, farina di castagne, for use in breads, pastas, and sweets. 

Chestnut Roasting in Colognora di Pescaglia

Dishes made with farina di castagne appear on fall and winter menus.  With its naturally sweet and nutty flavor, chestnut flour has become one of my favorite ingredients for baking. 

 My fondness for these dishes began at a fall festival where I first tasted Necci. Necci are round and flat, somewhere between a crepe and a pancake in thickness.

Like a crepe they can be rolled around a filling.  The batter is very simple -  just chestnut flour, water, and a pinch of salt.  Traditionally, necci were cooked between testi, round stones heated over a fire.  Today Necci are usually cooked between two long-handled, flat cast iron plates.  The warm necci are then filled, most commonly with fresh ricotta and a drizzle of honey.  Delicious! 

These round stones, called testi, were the traditional method used to cook Necci. To learn more about chestnuts, visit the Chestnut Museum in Colognora di Pescaglia where this photo was taken.

Frittelle di Castagne, little fried chestnut fritters, served as an appetizer alongside fresh ricotta in the town of Pontremoli.

Similar to Necci are Frittelle di Castagne, often found in the areas of Tuscany known as the Lunigiana and the Garfagnana, both hilly areas in the north. 

The batter is similar to Necci, but the preparation is different.  Small scoops of batter are fried in oil, creating a crisp outside and tender inside. 

While I think of frittelle as breakfast or dessert items, lightly sprinkled with sugar, they can also be served unsweetened as an appetizer with a bit of ricotta.  That’s how I first encountered them last fall in a restaurant in the town of Pontremoli.

I have been working on learning to make both Necci and Frittelle di Castagne at home. 

For Necci, simply combine 1 cup of chestnut flour (100-120 gm), sifted after measuring, with ¾ - 1 cup of warm water. Mix well.

Take a little taste of the batter – the sweetness will surprise you!  

Either a heavy crepe pan or a non-stick skillet works to cook the Necci.  Lightly butter the pan to prevent sticking, pour in about ¼ cup batter and spread with a fork or spoon to create a thin crepe.  Cook until set, flip, and cook on the second side. Fill while warm with a couple of tablespoons of ricotta, drizzle with a little honey, roll up and enjoy! Makes 4-5 Necci.

For Frittelle di Castagne, combine 1 cup of chestnut flour (100-120gm), 1 teaspoon of baking powder, and a pinch of salt. Sift and add about 1 c. warm water (add about 3/4 of the water and then enough more to make a fairly thin batter). Mix well.  Heat vegetable oil in a frying pan, deep enough to cover the bottom of a pan and about half-way up the frittelle (I use ¼ c. oil in a small 8 in frying pan, frying 2-3 frittelle at a time).  Test the oil with a small drop of batter - it should have a lively sizzle and the batter should puff up slightly. Drop spoonfuls of batter into the hot oil, cook until the top is set and small bubbles appear, flip, and continue cooking until crisp and brown on both sides. Smaller is better for these fritters - small enough to cook through in just a couple of minutes and be crisp outside and not doughy inside.  Remove from the oil and place on a paper towel to drain.  Serve warm sprinkled with sugar or room temperature with a side of plain ricotta.   Makes about 18 - 20 small fritters.

Now that I’ve learned how to make these traditional Italian dishes, I am working on incorporating chestnut flour into some other baked goods. Stay tuned!

La Polleria (The Poultry Shop)

Shopping for groceries (fare la spessa in Italian) is one of the great cultural experiences for stranieri (foreigners) living in Italy. Food, and the process of obtaining it, helps to define a culture. And the act of shopping itself provides a language lesson as it requires use of a specialized vocabulary - after all one wouldn’t want to request uva (grapes) when needing uova (eggs) or pesche (peaches) instead of pesce (fish). I look forward to grocery shopping in Lucca with an enthusiasm that I lack when in the United States.

While there are some big grocery stores here (true supermarkets), they are outside of the historic center of the town where I live. I do use one of the small grocery stores inside Lucca’s walls for essentials - pasta, rice, coffee, sugar, etc. But for other items it remains common in Lucca to visit a number of small specialty shops, something I love to do. Two years of living here has made me a bit fussy about foods. I prefer milk from the region of the Maremma, available at a nearby latteria (dairy store). It just tastes better than what I can buy at the grocery store, plus that same latteria sells the nicest cheeses and lovely little slices of frittata and vegetable tartlets. I buy only local olive oil, freshly pressed each fall. I have a couple of favorite meat markets, delis, and vegetable markets. As for bread - well it seems everyone has their favorite panificio (bread bakery). I will gladly walk across town for the best focaccia.

One of my favorite shopping experiences is to venture to the local polleria (poultry shop) where they specialize in the freshest, tastiest chicken. In Lucca that’s the Polleria Volpe on Via San Paolino. In addition to wonderful chicken they also have a variety of other meats and shelves full of pasta, beans, olive oils, and other staples.

Just some of the ready-to-cook meats available at Polleria Volpe

The yellowish color is typical of chicken found in Italy (apologies to my vegetarian friends, but these birds are tasty!)

As someone who was used to purchasing chicken on a white styrofoam tray wrapped in plastic, my first visit to Polleria Volpe was an eye-opener. I did not see what I wanted in the display case, so I asked if they had chicken thighs of the bone-in and skin-on variety. They did, but would need to cut them for me. The macellaio (butcher) then proceeded to remove a large chicken from a huge box full of chickens. Next, out came a big cleaver which she used to expertly removed the thigh / leg quarters from the chickens. Then she separated the thighs from the lower legs with a slightly smaller knife. They way she did it made it look more like an art form, or an ancient weaponry display, then butchering. Along the way she taught me the difference between cosce (which my dictionary said was a thigh but actually means the thigh / leg combination) and anca (hip - meaning just the upper thigh).

As if that weren’t enough, she then asked me “bruciate?”. HUH? Burned? Why would I want my chicken thighs burned? As it turned out, she was asking if I wanted her to singe the bits of remaining feathers, something no American butcher has ever asked me. That process leaves little brown singe marks on the skin and I swear it adds to the flavor once those thighs are roasted. That first visit to the polleria was a valuable cultural, language, and culinary, experience!

Who knew a butcher shop could be this colorful and interesting ?

Over time, I’ve come to know the butchers at Volpe and depend on their recommendations. They were most helpful in picking out a large roasting chicken to do stand-in for a Thanksgiving turkey last year. I was only a bit surprised when the chicken they pulled out for me had both its head and two very, very long legs. Thankfully the butcher removed both before wrapping it up in paper for me to take home. The bird also came with their best wishes for a Happy Thanksgiving, which they called the “American holiday”.

A while back I saw small involtini (little rolled pieces of meat) in their display case. At first I thought they were chicken but they were actually strips of rabbit (coniglio) laid on top of thin strips of lardo (pork fat), rolled up and secured with a toothpick. I was intrigued, but since I had never cooked rabbit I asked the butcher how to prepare it - in the forno (oven) or in a padella (frying pan)? Her recommendation: frying pan with a bit of olive oil and some white wine. I followed those instructions, but first I rolled them in finely chopped herbs (sage and rosemary) along with salt & some garlic. Then I seared them, added the white wine, squeezed in a bit of lemon juice, and let them cook for about 30 minutes. I finished the sauce with a little knob of butter and served the finished involtini over rice. The flavor was heavenly!

Pre-packed chicken wrapped in plastic just can’t compete, either for flavor or for the sheer delight of shopping at the polleria. And trying new dishes, like the rabbit involtini, adds to the fun! I wonder what I’ll find on my next visit ?

Insalata - Salad, Italian Style

Panzanella Salad, Osteria Cantine Bernardini, Lucca

Salads in Italy come in many varieties, including simple insalata verde (green salad, just a big bowl of lettuce), insalata mista (mixed salad of lettuce, carrots, tomato, perhaps some fennel), and meal-size insalatone (big salads filled with cheeses, meats, seafood, fruits, nuts). There are also delicious specialty salads such as caprese (tomato, fresh mozzarella with basil), panzanella (tomato, cucumber, red onion, basil and crumbled bread with olive oil and vinegar), and carciofi (fresh shaved artichokes with Parmesan and olive oil). All are delicious, especially when made with local fresh ingredients and eaten somewhere in Italy!

I enjoy each of these types of salads but, secondo me (in my opinion), the absolute best salad in Italy is an insalata di bresaola. Bresaola is not well known in the U.S. (at least not outside of cities with big Italian communities like Boston, New York, and San Francisco), especially compared to the more familiar Italian salumi (cold cut) products like prosciutto, salami, and mortadella. I first tasted bresaola on a trip to Rome many years ago and it's always one of the first things I want to eat when I return to Italy. And, because it is low-fat and low-carb, it is one Italian food that I never feel guilty about eating. 

Thinly sliced bresaola, with just a hint of marbeling.  

Bresaola is a beef cold cut, made from what we in the U.S. would call the top round cut. It is a specialty of the Valtellina, an alpine valley in northern Italy. Like prosciutto, bresaola is produced through a process of salting and drying. But, unlike prosciutto, the beef is trimmed of all visible fat before being rubbed with a salt and spice mixture. Also, the aging process is shorter, usually two to three months. The final product is deep red in color, soft (never leathery), delicate in texture, and fragrant. It's served very thinly sliced and is so very delicious. 

Bresaola is typically served as an antipasto, often as a salad with peppery arugula (but also good on crisp lettuce). It is topped with shaved Parmesan and dressed with olive oil and lemon juice or balsamic vinegar. I can easily make a  meal out of this salad, especially if I have some focaccia on the side. 

Bresaola filled with ricotta and mint ( Lucca Italian School, Speak and Cook Italian class) 

There are other ways to use bresaola as well. In a cooking class (at Lucca Italian School), I learned to fix it as an antipasto in which round slices were topped with a mixture of fresh ricotta mixed with chopped mint, folded over into half moon shapes, and drizzled with thick balsamic glaze. Heavenly!  Bresaola also goes well with a variety of meats and cheeses on an antipasto platter and makes a great panini (sandwich) on salty focaccia with some tomato and a soft cheese. Or just pick up a slice and eat it in your hand as a quick snack. It's hard for me to find at home, so I always eat plenty of it while I'm in Italy.

-post by JMB

Contacts:  

Lucca Italian School     Via dei Bacchettoni 25, 55100 Lucca, Italy.            Lucca Italian School.com

Santa Cristina Enoteca.  Via XX Settembre 10, 55100 Lucca, Italy   Santacristina.enoteca@gmail.com

Osteria Cantine Bernardini Via del Suffragio 7,  55100. Lucca, Italy.  Cantinebernardini.com

An Introduction to Verona

Travel poster from the 1930s

My idea of a perfect trip to Italy involves time spent in my home base of Lucca along with a visit to a place that is entirely new to me. On my latest trip, that place was Verona.

Verona, in the Veneto region of northern Italy, is less well known to visitors (at least to American visitors) than nearby Venice. The two cities have distinctly different characters and it's fun to experience both of them when visiting the Veneto region. Verona may not have Venice's famous canals, but it has a charm all its own and is a UNESCO World Heritage Site. Most of the historic old town is nestled into a bend of the Adige River, with some of the old city lying just across the river.

Historically, Verona was a Roman settlement. It has a long history of rule by various invaders (Visigoths, Longobards, Venetians, as well as by France and Austria), all of whom influenced Verona's art, architecture, and culture. Parts of the city were destroyed over time - by floods, earthquakes, conquering armies and, most recently, World War II bombs. Fortunately, many reconstructions  maintained much of the structure and character of the old city.  It is still possible to see everything from Roman ruins to Medieval and Renaissance structures. But Verona is not just a living history museum; it is a thriving city combining history, tradition, and modern life (including some high-end shopping).

With just three days in Verona I barely scratched the surface, but I did find much to love about this historic, thriving city.

Some highlights:

The fountain in Piazza Bra with the Roman arena in the background

Piazza Bra and Piazza delle Erbe are  beautiful spaces, full of activity and history. Piazza Bra is remarkable for the beautiful arches that mark its entrance and the well-preserved Roman Arena (amphitheater), which dominates the piazza. The piazza is lined with cafes and includes a green space that provides a perfect oasis of calm in the busy square.

Piazza Erbe is the place to feel the city's Medieval vibe. It is a thriving marketplace and the busy hub of the old city. Here you will find beautiful old buildings, the tall Torre Lamberto, and the ornate Palazzo Maffei.

While these piazze are the two main squares, there are many smaller ones that are also lovely. In fact, I think the piazze of Verona deserve a future post of their very own!

Busy Piazza Erbe

The city of Verona, viewed from an opening in the Ponte Scaligero. 

The River Adige flows through the heart of the city. Its bridges (ponti), including the Ponte Pietra and the Ponte Scaligero, have interesting histories, great beauty, and provide wonderful views of the city. The river also defines the city boundaries and helps make Verona a very walkable city. 

Verona is full of arches. Some are grand portas (doorways) through old city gates, others are small and mark entry into a piazza or a small vicolo (lane). Strung from them often are stunning light fixtures or cascading plants, which give the city a graceful air. 

There were more interesting churches than I could see in a short visit. The two I visited - the Chiesa del Duomo and the Cathedral of San Zeno - were architectural masterpieces filled with fascinating art and history.  . 

Cathedral of San Zeno, Verona

I can't talk about Verona without mentioning the fabulous dining. There is great variety in the dishes found here, and lots of seafood. My friends and I had several fabulous meals, including grilled shrimp, delicate pumpkin-filled ravioli, and a fabulous guanciale di manzo (beef cheek). The local white wines were similar to those of Bologna (slightly fizzy Chardonnay and Trebbiano) and there were full-bodied reds too (Amarone and Valpolicella). And of course there is great gelato to be enjoyed! 

Fine dining at Ristorante Torcolo, Verona. 

That's just a snapshot of my quick visit to Verona - there is so much more to see and experience that I can't wait to return!   -Post by JB

Fagiolini Verde

I admit it, I'm a food nerd. I love reading recipes. I find mountains of purple artichokes or eggplant stunningly beautiful. The scent of good (some might say stinky) cheese is like perfume to me. And the first salty bite of a fresh focaccia is a sensual delight. Yes, I'm a food nerd.

One of the things I love most about Italy is that it is heaven on earth for food nerds like me. The "slow food" atmosphere, the focus on quality over shelf life, the regional specialties, the artisanal bakers, cheese makers, and producers of salumi -  all these things contribute to the fact that I love shopping, cooking, and dining here. It's also one of the reasons I like to have an apartment - apartments come with kitchens and kitchens are the pathway to experimenting with the use of local ingredients to make simple, seasonal, and tasty dishes. 

Colorful eggplant at the Ortofrutta.

My favorite place to buy fruits and vegetables in Lucca is the Ortofrutta in Piazza Salvatore. I love the eye-catching colors of the produce, the artful way they are arranged, the changing selection based on season and freshness, the friendly staff, and the whole process of purchasing here - pick out the fruits and veggies, put them in little paper bags, bring them to the counter to be weighed and priced, and then take your receipt to the cassa  (cash register) to pay. No grocery store can compare!

Another view of the Ortofrutta, so much more charming than my local grocery store at home!

In addition to produce, the Ortofrutta has flavorful foods to go (think homemade pesto and other sauces, cooked spinach, little trays of lasagna, olives), along with basics - milk, eggs, dried pasta, jams, olive oils, canned tuna, wine.

Prepared foods to go.

Recently I went to the Ortofrutta without a clear idea of what I wanted to cook. I found beautiful, tiny fagiolini verde (the kind of green beans we would call by their French name, haricot vert) and pretty lemons. Together, they inspired me to make marinated green beans - a perfect accompaniment to the chicken I roasted for dinner. 

Here's how I prepared them (amounts are approximate and based on kitchen spoons, not measuring spoons).  Experiment! 

Simple ingredients for the marinade.

Marinated Green Beans

Start with 2 big handfuls of fagiolini verde (using tiny green beans is key), cooked in boiling water until just fork tender (about 6 - 7 minutes). Rinse in cold water, let cool a few minutes, and then toss with marinade while beans are still warm. 

Marinade:  

1 teaspoon of Dijon mustard  (use more or less to taste)

Juice of 1/2 medium lemon

A few shakes of good sea salt and black pepper (taste finished marinade and correct to taste)

Whisk well and slowly drizzle in about 4 tablespoons of good olive oil, whisking to emulsify

Pour half of the marinade over the cooked green beans, toss, and let sit at room temperature for 1 - 2 hours. Toss again before serving. 

Finished marinated green beans.

Save the other half of the marinade to use on a salad or to pour over steamed asparagus - that's what I did a couple of days later when I found beautiful asparagus at the market.

Same marinade, different veggie.

That's it!  When you start with great ingredients and blend in a little creativity, you end with great taste.  

-post by JB