|Posted on 8 March, 2019 at 6:25||comments (0)|
This day was designated in honour of the 1908 garment workers' strike in New York, where women protested against working conditions. Tragically, more than 100 of them died in a fire while protesting because trapped in the factory.
The mimosa was the flower chosen to commemorate the death of those brave factory workers and in Italy women are given the mimosa on this day (flower that blooms during this period).
For Indian Americans (where the plan was imported from in the XIX century) this flower symbolises strength and femininity.
Much has been done over the years to defend women’s right, but regretfully we still hear, every day, all the horrible cruelty, disrespect and unfairness some women are still suffering.
I found a lovely verse on the internet and I like to share it with you all. I attempted a translation in English so that all my friends (Italian speaks and English speakers can read this message).
|Posted on 6 March, 2019 at 6:45||comments (0)|
Shrove Tuesday - martedì grasso, in Italy it is the last day of Carnival - a big festival when the little ones and the less little too get dressed in their favourite character (cartoon character, hero or one of the traditional Italian masks, such as Arlecchino, Pulcinella, Colombina etc.) Some of the Italian Carnival celebrations are known all over the world such as the Carnival in Venezia with its water parade, masquerade balls, and elaborate costumes; or the Carnival in Viareggio with its astonishing parade with allegoric floats; or Ivrea with the battle of oranges and so on. For the Carnival festival, as we do for the other festivities, we eat a particular sweet- the traditional one for the Carnival is Chiacchiere, a sweet thin crispy pastry shaped either in squares, strips, ribbons, fried (or baked) and served with a sprinkle of icing sugar on the top. The name Chiacchiere is from the verb "chiacchierare" - to chat; the name was chosen because of the crunchy noise they make when you eat them. However Chiacchiere is not the only name used for this sweet, it changes according to the region of Italy: for example in Tuscany they are called "Cenci", in Friuli -"Crostoli" in Veneto "Galani", in Emilia "Sfrappole", nelle Marche "Sfrappe", in Rome "Frappe" and so on. I made some, this year, and, because my son complained they were too plain, I brushed them with a mixture of honey, orange and maple syrup…and some had chocolate sauce too! I have to admit they were much tastier!
|Posted on 3 February, 2019 at 16:10||comments (1)|
Orecchiette with aubergines and tomatoes, a delicious vegetarian alternative to the orecchiette with broccoli & anchovies prepared previously. We compared the texture and malleability of the different pasta dough - the one prepared with the semolina, the one with fine semolina (farina di semola rimacinata) and the green orecchiette we made by adding liquidised spinach. After experimenting the different pressure applied on the knife when dragging the dough, some nice looking orecchiette were produced - well done ladies!
We enjoyed our freshly made pasta and raised a glass to our achievement!
The Italian traditional cooking experience has been considered by participants as a constructive and fun way of spending half a day with family and/or friends; an opportunity to have a go at making a dish and eat what we create. It can also be an excellent gift for an Italian food lover.
|Posted on 13 January, 2019 at 6:40||comments (0)|
calendar of national and international festivities http://presidenza.governo.it/ufficio_cerimoniale/cerimoniale/giornate.html ;
|Posted on 13 January, 2019 at 4:55||comments (0)|
A good guide to found out what on in Italy where the food festivals are held or any art exibitions or other events you may like to see whilst visiting Italy
|Posted on 8 January, 2019 at 5:05||comments (0)|
The Uffizi Galleries in Florence is hosting Ethiopian artist Tesfaye Urgessa. Video interview to the artist and the Uffizi director
|Posted on 8 November, 2018 at 5:20||comments (0)|
For those who love chocolate: a Pandoro with a 'chocolate heart!' "Pandoro farcito". This one was made with frozen fresh yeast I wasn't sure it would come out right, because of the high rise, and instead it turned out to be just as good (it has to be dissolved it in warm water from frozen). I froze the yeast because I can't find it easily and besides, it has a short life spam, so I am pleased to have a back up plan! Also working with sourdough! We’ll see …stay tuned!
|Posted on 28 July, 2018 at 14:15||comments (2)|
Excellent work! you made some fine art ravioli with fancy patterns. You worked really well!! It has been a pleasure to work with you!
|Posted on 18 July, 2018 at 11:15||comments (0)|
Ravioli making workshop, another enjoyable and productive day, enriched with cooperation and dedication. Everybody worked very hard but also enjoyed the hot and sunny weather. We had our induction with coffee and cakes in the garden and then started pasta making in the kitchen. The challenge of making the two colour pasta was taken on board. We worked so well that at the end of the session, whilst waiting for the pasta to cook, we had a go at shaping tortellini (using the left over ingredients). After our hard work we sat in the conservatory and tasted what we made and toasted our success! Thank you ladies for the lovely day and well done you all! Their feedback was also very positive: “Thank you so much for the Italian Cookery experience you gave us, we really enjoyed it, lots of fun but a teaching experience too”
|Posted on 4 July, 2018 at 9:35||comments (0)|