Even The Fastest Race Car Needs A Pit Stop | By: Valentina Cirasola | Author and Designer

19 Feb 2013 Leave a Comment

by Valentina Author in Culinary Trips, Italian Culture, Travel To Italy Tags: , , , ,

I read in a travel magazine that in North America 25% of the population never takes vacations and 37% will only take one week of vacation a year. Considering that North America is a highly productive part of the world, how can we keep our sanity and keep on producing our wealth if we don’t ever take a break from the daily grinding? We know that stress is the major cause of heart disease, high cholesterol and on and on, while our nerves are slowly being pulled apart as a rubber bend until they snap for good and become beyond repair.

Gargano

As we need restorative breaks in life, April 15, 2013 I am taking a group of curious travelers to Puglia, Italy, the region where I come from, South-East of Italy, sitting pretty on the blue-green Adriatic Sea looking at the white Greece and the Dalmatian Coast of the ex-Yugoslavia. Puglia is one of the many Italian regions not well-publicized to mass tourism, thus it is an area where the land is virgin, the air is pure, food is deliciously hand-made fresh every day, people are warm and friendly and prices are affordable. This is a place where you will reconnect with freedom, or will make you the protagonist of your own art of vacationing.

Trani

Traveling to Puglia is not about a super luxurious accommodation, but about finding new experiences and feeling new emotions. Puglia will teach you how to lose yourself in moments totally without the “hurry” word. I promise, while you are there, you will not want to see your electronics to connect with work back home!

Trulli

My father used to say: “Andiamo piano che abbiamo fretta” meaning “let’s go slow in order to go fast”. How true is that? If you don’t slow down, you will never be attentive to the details in your life and fall in love with them, or even appreciating the “unexpected” life brings.

Our private bus will take us to many places, however the trip is not a “tour de force”! At our leisure, I will take the group through beautiful landscape of orchards, vineyards and seaside views, art, history and shopping in markets. The group will learn to appreciate local traditions, the rhythm of nature and its sounds, healthy natural food cooked at home, colorful atmosphere and the pleasure of making your own food. Yes, perhaps, one or two nights we will cook with a local chef in the farmhouse where we will stay. Puglia will teach you never to eat alone. One a different day, we will have a crazy fun, dressing up in vintage clothes and ride in vintage cars along the Adriatic Sea, or perhaps you will want to experience a relaxing massage with olive oil, the “green gold” of this land.

PolignanoMare
Register here: http://valentinaexpressions.com/trips-2

I will take the group to an “unexpected” Italy through all the human senses, collecting memories or flavors and not material things. I will show you how simple food will change you forever, as it fulfills your soul and rewards your health. While we are on the subject, we will talk about Italian table manners and etiquette.

Eating in Barrels

Even The Fastest Race Car Needs A Pit Stop, you need to stop in Puglia! Please find price, all the information needed and watch the videos when you click on the link. Start packing and register here: http://valentinaexpressions.com/trips-2
Registrations will close March 20, 2013 and I want to see you on my bus. Ciao,
Valentina

http://www.Valentinadesigns.com
http://valentinadesigns.wordpress.com

Copyright © 2013 Valentina Cirasola, All Rights Reserved

Val:FarfalleStampValentina Cirasola will host three trips a year to Italy based on her three books with the intention of showing Italy with the eyes of a designer born in those parts and let people experience the ”wheel of emotions” in the non-commercial Italy away from beaten paths of massive tourism. Valentina is NOT a travel agency, but with the help of her Italian expert travel team, she will guide her tours through art, architecture, food, shopping and special adventures organized for people who want to live it up! Register here: http://valentinaexpressions.com/trips-2.

Find Valentina’s books on
Amazon: http://tinyurl.com/9agl5v9
Barnes&Nobles: http://www.barnesandnoble.com/c/valentina-cirasola

The Red On The Cheeks Comes From The Mouth | By: Valentina Cirasola | Author and Designer

29 Nov 2012 Leave a Comment

by Valentina Author in Culinary Items, Culinary Trips, Italian Culture, Italian Food, Uncategorized Tags: , , ,

I met a friend last night that has just returned from a month of vacation in Italy. She spent two weeks of her vacation in a kitchen of an agritourism to get some hands-on training on typical Italian cuisine. She is a personal chef and owns a catering company. Our catching up conversation was mostly centered on Italian food and table customs. She could not help but noticing the difference and making a comparison between her American eating customs and the Italian eating style. She noticed how properly people conducted themselves while sitting at the table and how she never spotted an Italian local person eating in the street while walking, an activity only foreigners and tourists engaged in.

At the restaurants and in the place where she was cooking for a few days, she went along with the flow of dinner and how her hosting friends conceived it. They ordered many dishes from antipasto to pasta, meats and vegetables to fruit, cheeses and dessert. The dishes arrived at table not in serving platters for sharing, as often is done in the States, but in single plates, each person got his/her portion of everything ordered. One time they ordered grilled fish and she did not expect to see the deboning process at the table, right before her eyes. That is a common practice in any respectable Italian restaurant. There was a considerable time space between each specialties, she told me. At first she was puzzled to why it took so long to finish the entire dinner and even longer to get the check, people lingered at the table, talking with espresso coffee and digestive drinks, but by observing how Italians carried on conversation and relaxed with wines and company, she understood right away that she was in the land of “Dolce Vita” where eating is an art and nothing else is important while sitting at a dining table. At some tables where business people gathered for lunch, talking about business, my friend observed, did not take place until after all the ordering of food and wines was completed and after people took interest in each other’s life, news of their families and the general happenings. Then during the second half of the dinner, business talk started.

She was all so surprised to see the freshness of food and its vibrant colors in both raw and cooked state. Fish was colorful and smelled like the sea, she said. Of course, she knows that in America supermarkets do not sell the entire fish stock in one day, thus the next day the store will re-propose old fish to the customers marinated in herbs or in some kind of dry rub. In Italy, nobody would buy the re-adaptation of fish. If I want fish, I go directly to the fishmongers. I am fortunate to live on a coastal place, where it is possible to go directly to the source.

My friend asked me why in Italy people don’t suffer gluten problems as people in the States do. You would think that with the large amount of pasta, rice, pizza and bread consumed in Italy, everyone would have gluten intolerance. Well, the answer is simple and crude: Italian food manufacturers do not stuff food with hormones, vitamins, sugar, sodium, MSG and other absurd chemicals. Read the labels of any American food and you will see that the majority of ingredients are unpronounceable chemicals and of real food there is only a faint percentage. In Italy egg yolks are orange, chickens are yellow and don’t eat corn; pigs are not fed with hormones but acorns, which makes our famous prosciutto (ham) so perfectly balanced; gelato is made with real milk and fruit; bread only contains flour, water, yeast and olive oil; vegetables are not sprayed with chemicals and fruit arrive at the supermarket with the dirt they grew in, not polished with wax. To this add the Italian life style. Italian people walk to stores, to work, to schools and most of the places they must reach everyday. In fact, my friend the chef, after all the commercial cooking she did for her own experience and the eating she did for her own enjoyment with daily wine tasting, lost 14 lb in one month and she could not explain how it happened. As I say during my books’ presentations: “The red on the cheeks comes from the mouth”. Eating real food daily will help release extra pounds and stabilize the weight. Most importantly, real food will introduce positive energy in the stomach, which in turn will exude from your skin pores and that is good enough to keep away for your system any food intolerance ever invented by the human mind. Ciao,
Valentina

http://www.Valentinadesigns.com

http://valentinadesigns.wordpress.com

Copyright © 2012 Valentina Cirasola, All Rights Reserved

Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She especially loves to design all those rooms with a “make me feel good” tag attached, such as kitchens and wine grottos, outdoor kitchens and outdoor rooms, great rooms and entertainment rooms. She is a public speaker and a mentor. She is also the author of two Italian regional cuisine books and a book on colors, all available here in this site on the Books page and on
Amazon: http://tinyurl.com/9agl5v9
 Barnes&Nobles: http://www.barnesandnoble.com/c/valentina-cirasola

Come To Puglia | By: Valentina Cirasola | Author and Designer

19 Nov 2012 6 Comments

by Valentina Author in Culinary Trips, Italian Culture, Italian Life Style, Travel To Italy Tags: , , ,

Through the years, many of you have expressed to desire to visit Puglia with me, a local who was born and raised in those parts. After putting my energy into the writing and publishing of three books, the time has finally come.
I have listened to your wishes and on April 15, 2013, I am taking a group to Puglia. Bari is the airport you will land to be in Puglia. I usually travel with a German airline non-stop from USA to either Venice or Turin and then boarding another plane, in one hour, I will be in Bari.

Puglia is a region on the East side of Italy on the Adriatic Sea, made of warm people, tasty food and free thinkers. You will see palm trees and a flat land with white terrace roofs. You might have the impression to have taken the wrong plane to Africa, but not at all, you will be in Puglia where homes are built on the foamy coastline of the blue-green Adriatic Sea and where the waves make embroideries with the sky, the air is salty, the summer heat is sultry and humid, women exude sexuality from every pores and well…the rest of the people are as laid back as in a tropical island.

In Bari airport, the largest city in the South, my team and myself will greet you with smiles. Each trip has been built around the title of each book I have written. My second book – “Sins Of A Queen” – just to talk about one of the trips’ theme, gave me the inspiration to take my guests into a lavish living while they are in Italy and experience incredible treatments with the most natural products from this land of olives, fruits and grains. I will call this trip: “Let’s Travel Into The Sinful Luxury Of A Queen”.
Click on the link  to see some of the places we will visit.
Please contact Valentina directly here: designsvalentina@yahoo.com

Please contact Valentina directly here: designsvalentina@yahoo.com
 

The Lungomare of Bari, a romantic promenade on the Adriatic Sea will be waiting for us to drive along in vintage cars, dressed in vintage clothes, while soaking the fresh sea salt air, enjoying the view and a “gelato affogato” (literally ice cream drowned in a secret spirit). The promenade stretches to Monopoli and Polignano, two quaint towns perched on the cliffs of the Adriatic Sea. We might reach them in vintage cars, or we might take a boat ride coast-to-coast ending for dinner in a fabulous restaurant built-in the cave on the cliff. It will be magical!

Rudolph Valentino is on our route to the stalagmites and stalactites caves, thus we will stop in Castellaneta to visit the museum dedicated to the actor. Did you know Valentino was born in Hollywood as an actor, but his native town was Castellaneta, in Puglia? His town was an agricultural and unknown town even to the rest of Italy. He died August 23, 1926 and only a few years ago, his town counsels finally dedicated him a statue and a museum.
The Castle in Gioia del Colle will disclose us the intricate romance between Bianca Lancia and Emperor Frederick II, which as most passionate stories, ended up in a tragedy.
In between visits to the most exquisite Baroque architecture, Valentino’s museum and other cultural events, I have planned some fun shopping in local markets for the latest fashion clothes/accessories, where my guests can buy affordable priced items. We will also pay visits to local artists’ shops, where they produce one-of-a-kind high-class handbags, gold jewelry, custom jewelry, or stunning glass lighting, furniture and home accessories. My function as a designer is also to show all the beauty, Italian artists are still creating for the world.

Food and wine will also play a large role. Going to Puglia and not enjoying the earthy food, as locals do, would be a crime. It will not be a common restaurant eating, I have used my fantasy. We will have one dinner inside of dismissed wood barrels of wine, where you can still smell the must of wine impregnated in the wood. On another day, an opera singer will delight our dinner. We might have a rustic picnic in the country with a donkey ride, or we might cook with a local chef in the kitchen of our farmhouse where we will stay. How about a massage with the green-gold of the land: olive oil?

My trips’ aim is to inform and entertain and certainly allow the guests to relax while in Italy with unforgettable experiences. My trip will not be a trip in a bus loaded with tourists, packing and unpacking every day and make stops to bathrooms. My goal along with my Italian team’s goal is to take care of our guests, giving them personal attention, while we are still together in a group setting. My intention is to show Italy with the eyes of a designer born in those parts and not the commercial Italy of the mass tourism. I want to show you the heart of Italian life, the immediacy of every day living with a lot of fantasy.

I will guide the tours through art, architecture, food, shopping and special adventures organized for people who want to live it up! The itinerary is outlined, the rooms, of course, will be reserved in advance, but the schedule will be free-flowing, not a severe schedule to respect with a timetable.
This is not a tour de force!
My goal is to allow our guests to experience a wheel of emotions they don’t even know exist. My team in Puglia and I want them to never forget the warmth and hospitality of Puglia people and create a relationship with our travelers for the long haul.

Trip date: April 15-24, 2013 – 10 days, 9 nights.
Registration closing date: March 15, 2013.

This price will include:
a. Two meals a day with water, juices and a couple of wine glass a person. Extra food or drinks, or extra drinks for the road, are not on the house.
b. Lodge, private transportation, transfer from and to Bari airport.
c. Private bus for our excursions.
d. Visits to museums or exhibitions.
e. Gratuities
f. Cooking classes and chef fees (if applicable).
g. Vintage cars, or Opera singer.
Price $2,800 per person, everything included.

Plane tickets and insurance are not included.
Payment in full is accepted at the time of registration.

Please contact Valentina directly here: designsvalentina@yahoo.com

Again, this is a trip to realize how short life is and to learn how to enjoy it. This experience will change you. Ciao,
Valentina
http://www.Valentinadesigns.com
http://valentinadesigns.wordpress.com

Copyright © 2012 Valentina Cirasola, All Rights Reserved

Valentina Cirasola will host two or three trips a year.  She will guide the tours through art, architecture, food and shopping. During each trip, she has organized special adventures for people who want to live it up!
She has an advantage over people who organize similar trips to Italy, she is a native Italian and a designer who knows where style and good shopping are.
Check out here three books, all available on this site at the Books page and on 

Amazon: http://tinyurl.com/9agl5v9
Barnes&Nobles: http://www.barnesandnoble.com/c/valentina-cirasola

Lambascioni Or Muscari, What Are They? | By: Valentina Cirasola | Author and Designer

30 Apr 2012 6 Comments

by Valentina Author in Culinary Items, Culinary Trips, Garden Design, Italian Food, Italian-Table-Customs Tags: , , , , , ,

Some call them wild hyacinth bulbs, some call them wild onions, in Puglia we call them Lambascioni, the dialect form of the Italian word Muscari. Puglia, the southern region of the Italian boot is full of ancient food the rest of Italy doesn’t produce.

Muscari is a bulb that grows to ft. in. tall. The edible part is the bulb, the flowers (hermaphrodite) both masculine and feminine are self-fertile, they fall in the ground a self-reproduce. Insects also pollinate them and transport the seeds elsewhere. Some people might get them through pollination, but not knowing they are edible, they let them go unobserved.

People in the food business discovered Muscari or Lambascioni and now enumerate them among all the food delicacy, but I can assure you, it was the poor of the poorest food our agricultural people in Puglia ate for centuries.
If we think about it, poor people in the past were healthier than the rich, the nobles, the landowners and kings and queens. Poor people ate the produce of the land, raw or cooked in a simple way and enhanced the flavor only with the simple spices they grew in the land.

Muscari bulbs have a pinkish coloration, no smell and a very bitter taste at the raw state. I would not suggest eating them raw. It ‘a perennial plant, which blooms in delicate purple flowers until late May, have no scent, but the bright purple attract plenty of insects for its pollination. I plant them between other flowers, as they look so good in the garden. In my last photo below, I show my Lambascioni growing between a bed of arugula. The Lambascioni plant adapts to any climate and soil but prefers full sun and reproduces abundantly in well-drained clay soils. Fall is the best time to plant them, before the cold arrives.


Muscari have many properties, some of which are refreshing, diuretic and stimulant of the digestive organs; stimulate bile secretion, cleanse the intestines; useful for lowering blood pressure and cholesterol; it is an anti-inflammatory and is especially useful in cases of inflammation of the bladder and bowel. I can say that Lambascioni prevent and protect the intestines by freeing them from harmful substances and making more difficult the passage of bacteria in the blood.

To get the bitterness out, I leave the bulb in milk for about 15-20 minutes after I peel the outer shells and washed the dirt out, then I cook them in a few different ways, for example:

  • casserole of lambascioni with zucchini, potatoes and Parmigiano cheese;
  • lambascioni fritters in a tempura batter;
  • lambascioni roasted on the grill and eat them with fresh tomatoes and a hardy cheese;
  • lambascioni frittata with eggs and prosciutto;
  • lambascioni baked with sausages.

However, my favorite way is much simpler and it seems most people in family likes them the same way:

“take them out of the milk, as I said to get rid of the bitterness (discard the milk, please, it turned bitter by now), place them in a pot with salted boiling water and cook them until fork tender. Drain the water, transfer to a salad dish and mash them with the back of the fork to make a soft creamy mixture.  Add extra-virgin olive oil, a few drops of lemon juice, chopped Italian parsley, salt & black pepper or chili pepper, if you like a kick. Spread the delicacy on a fresh baguette warm or at room temperature. The slight bitter taste will not linger in the mouth, actually it is very pleasant and after about one minute or two, it is not noticeable anymore, as it changes into a sweet and pleasant taste”.  I assure you a good experience!

I have ordered the seed from Puglia and now living in California I will be the only one having them on my table spring and fall. Ciao.
Valentina
www.Valentinadesigns.com

 Copyright © 2012 Valentina Cirasola, All Rights Reserved

Valentina Cirasola has been in business as a designer since 1990. 
She has helped a variegated group of fun people realizing their dreams with homes, offices, interiors and exteriors. She designs architectural landscape as a complement to the residential design concept as a unity. She loves creating gardens spaces that will serve the kitchen as well, other than beautification of exteriors. Check out her two published books on regional Italian cuisine, available in this site on the Books’ page and on Amazon: http://tiny.cc/pkoo0

I Am In The Mood For Raw Fish | By: Valentina Cirasola | Author and Designer

13 Mar 2012 Leave a Comment

by Valentina Author in Culinary Items, Culinary Trips, Italian Culture, Italian Food, Italian Life Style Tags: , , , ,

I was thinking of all the raw fish I ate in one night alone in Japan at a restaurant and cherishing that nice memory in the company of good long time friends.
http://www.ginpei.com/html/shop/do_tonbori.html

A question came to my mind. Who first adopted the practice of eating raw fish, the Japanese or the Italians from Puglia?
Yes, not the entire Italy is accustomed to eat raw fish, but in the Southern region of Puglia, my roots, the ritual of eating raw fish happens once a week at least every Sunday and it is not called sushi.
No family Sunday meal will be left without it, raw fish is the king of every tables, always served before dinner allowing the palate to taste the sea and the freshness of its fruits.
A variety of raw octopus, mussels, hairy mussels (cozze pelose), other shellfish, sea truffles, sea urchins and allievi (cattle fish) is served in symbiosis with a few glasses of bubbles, then the real dinner can start.

The difference between the Japanese raw fish (sushi) and the Puglia style raw fish is that in Japan raw fish is served almost always on white rice and it is dry only wet with soy sauce.
In the Puglia style, raw fish is served wet with the sea water dripping, occasionally wet with a few drops of lemons, especially on mussels, otherwise there is no other condiment, just the sea flavor.
Fish over there does not need added condiment in that the Adriatic Sea is shallow and concentrated with salt. Nature does it all for us.

This old Puglia gastronomy tradition goes back to the 1500’s, when selling raw octopus was regulated by the local government and had to be sold in rolls of 890 gr. each (31.4 oz.).
Imagine how important it was to eat raw fish that the government had to regulate it.

It is a common appetizer to find in restaurants, served every day of the week if the weather has been good and the catch of the day comes in regularly.
The restaurant owners usually are the only one responsible to guarantee  100% freshness of the fish.
Often black mussels will be paired with the sharp caciocavallo cheese, similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind.
The octopi must be properly curled, the allievi (cattle fish) thoroughly cleaned of the interiors and the mouth, tuna, mullets and cod finely sliced for carpaccio and the fresh delicate anchovies carefully cleaned of any bones ready for a marinade of oil, lemon juice salt, pepper and parsley finely chopped.

Bare in mind that in Italy we believe the months with the R are not good to eat mussels (Jan-Feb-Mar-Apr-Sept-Oct-Nov-Dec) and the months without the R are not good to eat oysters because they are full of eggs and fattier (May-June-July-Aug).
Here in the Unites States we eat them all the time, this rule is really not observed and I am always wondering if I am doing the right thing.

Another scene worth filming is the eating of the raw fish in the streets near the port area of any city in Puglia, where the fisherman bring the catch of the day and where they also mend the fish nets when they are not out at sea. The scene is colorful, playful and joyous. Some fisherman scream to get the customers’ attention and some sing. They show off a large display of fresh fish inside of baskets made of olive wood and set on rough tabletops. There, they propose a taste of sea urchins, at time accompanied with a piece of fresh bread and ice-cold beer and other times just as the offering of the sea is, fresh and natural.

Skilled fishermen never poke their hands while opening the sea urchins in half. They make a perfect cut to expose the reddish-orange meat inside; a small piece of bread will scoop out all the goodness from inside of the black shell.
Restaurateurs who have lived abroad for a while brought back to Puglia the knowledge they have acquired in foreign countries. Many sushi bars have sprung up in Puglia, as all over Italy, but when the Puglia people want to do a serious eating, they will always go to what is familiar.
They will always prefer the traditional specialties of their land and sea to the fashionable or trendy food of other parts of the world. They will stay faithful to what has been familiar to them for centuries.

It takes no ability to eat raw fish, just clean, wash and eat it, but it takes ability to prepare the simplest food, poor of ingredients and make it taste like royal food.
One of the many simple fish dish in Puglia is Baked Anchovies or Alici Arraganate as we call it.
Take the center bone from inside of the anchovies, wash and pat dry. Align anchovies in a crock-pot.
Add breadcrumbs, chopped garlic, mint, capers, oregano.
Drizzle oil and sprinkle a few drops of plain vinegar. Bake in the oven for only 12-15 minutes uncovered.
It’s so simple that is almost a non-recipe.

Another simple dish is Octopus Casserole or Casseruola Di Polipetti as we call it in Italian.
Place the octopus in a casserole with chopped onion, dry white wine, fresh tomatoes, olive oil, salt, pepper and parsley.
Bake until the octopi are fork tender. The sauce is good to eat with bread or to top a plate of pasta.
Bon appétit.

Find many of these simple recipes in my two published books on Italian regional cuisine from Puglia available on:
Amazon: http://tiny.cc/pkoo0
Barnes & Nobles: http://tinyurl.com/6tqsu3o 
and in this site on the Books’ page.

Now, my friends from Japan need to go over to Puglia with me to experience raw fish my way.
Ciao,
Valentina

http://www.Valentinadesigns.com

Copyright © 2012 Valentina Cirasola, All Rights Reserved

Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She operates in the USA and Europe.
She loves to remodel homes and loves to turn unattractive spaces into castles, but especially loves to design kitchens and wine grottos, outdoor kitchens and outdoor rooms, great rooms and entertainment rooms.

Her third book RED-A Voyage Into Colors on the subject of colors is in production and will be released by end of April 2012.

When In Rome…. | By: Valentina Cirasola | Author and Designer

26 Oct 2011 4 Comments

by Valentina Author in Culinary Items, Culinary Trips, Design, Holiday Decorations, Italian Culture, Italian Food, Italian-Table-Customs Tags: , , , , , , ,

People seem to think that Italy being an artistic country is also a free spirit nation. This might be true to a certain extent, but underneath a layer of free spirit living there are a few rules that you might want to learn before embarking in a trip to Italy. One of the most important elements in Italian life is food, being seated at a dining table with the locals is one of the things you want to learn, not because your way of eating is wrong, but it is better to blend in when in a foreign country. “When in Rome do as the Romans” will only make your life easier.

In the English language the word table remains table, but in Italian language the table has two genders. It takes a masculine gender “Il Tavolo” when Italians use it for various tasks, such as paying bills, schoolwork, or discuss things. It takes a feminine gender “La Tavola” when Italians eat at the table.

This means that the table is always dressed for dinner, like a woman invited out to dinner. Just as the Italian woman gets dressed with class and very little fuss, a simple jewelry over a stunning mise,  or vice versa expensive shoes/accessories with a simple dress, so does the table. Italian table is all about elegance and simplicity. Home décor, table setting, fashion and all the aspects of Italian expressions follow the classic order and classic elegance found in Italian architecture .

Italian table setting is elegant in its characteristic way, no fussy decorations, only the essentials. Food takes the stage, because is the element that will make us feel good. Atmosphere and ambience contribute to our feeling good, but food gives us expectation.

Dressing The Table
A tablecloth is the first thing that goes on and it is not just for the holidays. Italians eat with tablecloth and fabric napkins every day of the week. It’s about respect for food and for themselves. Holidays deserve a more expensive tablecloth. Napkins are generally the same color of the tablecloth, but you might want to take the color of the dishes as an inspiration to match napkins.

Setting places is easy, there are only two plates in front of each guest: a shallow plate goes on the bottom and a large bowl goes on top, usually the two dishes are of the same colors, but this is not a rule. The bottom plate can be colored and the top plate hand painted, or in a contrasting colors. There is a new trend to add a charger plate underneath all, but only for special occasions and I must say this is custom monkeyed from foreign countries.

Silverware are kept at a minimum: two forks on the left of the same size, spoon and knife on the right, smaller fork or smaller spoon in front of the plates for dessert. Smaller forks are not used for salads, only dessert. To the right of the plates, we place two glassware, one for water and the other for wine whichever it might be, if you see a third glass is because the wine will change during the dinner.

In the middle of the table there is no decoration, but you might see a small low flower arrangement to allow guests to converse from across the table, or a couple of candles on each end of the table.
In the center of the table there is only a water carafe, or a bottle of mineral water, a wine bottle and breadbasket.

In the middle of the table there is no food either. Each plate comes filled from the kitchen and nobody will pass dishes around at the table.  Italians do not fill one plate with the entire dinner, we like to keep flavors separate in separate dishes, thus when we change  courses, we change plates.

No bread and butter dish and no saucer with olive oil and balsamic vinegar will ever be seen on an Italian table. Between courses, while we are waiting for the next dish, we entertain ourselves with raw fennel to help the digestion. Dipping bread in olive oil and balsamic vinegar is never been an Italian custom. There is no salt and pepper shaker either, the cook of the family knows how to balance flavors. Try not to ask for one and avoid offending the cook.

The hosts, or the older persons of the family, usually grandparents sit at both ends of the table and the most important guests sit on their right side.

Time For An Apéritif
Now the table is set, let’s go for an apéritif. On Sunday and holidays, before lunch or dinner, Italian treats themselves with an apéritif. Aperitif usually happens an hour before the meal starts. It is a moment to get acquainted with guests who don’t know each other, or to catch up with people we know and haven’t seen for a while. It is also a transition time to allow food to cook to perfection and to finish up the table with the last touch. Aperitif consists of a variety of appetizers, almost like tapas in Spain, served with a sparkling wine, prosecco or champagne. Often on Sunday, Italians go to downtown coffee shops to have an apéritif in style and meet some friends before lunch.

Succession Of Courses
It starts, after the apéritif time is over. Courses come marching in the dining room from the kitchen and take place in front of each guest. Italian portions are small. The first dish is always a plate of pasta or “risotto” and this is our entrée. No more than 2 or 2-1/2 oz. of pasta per person, plus condiments, it makes a satisfying dish light in calories. The pasta docer or scales are our gauges. 
Second plate consists of meat or fish with two or three vegetables. One of the vegetables might be a salad, otherwise salad  goes in between courses as a palate cleanser.  The only condiment used on salads is olive oil and lemon or balsamic vinegar. Salad dressing, just as butter on bread does not exist in the Mediterranean diet.

A fish specialty is de-boned in the kitchen and brought to the table cleaned, otherwise shell-fish or mollusks will be served in a soup, over rice or pasta, or baked, in which cases no cheese will ever be required. I say this because I often spot someone in restaurants asking for cheese over pasta with seafood. You want to smell and taste the aroma of the sea and not the dairy. After serving a fish specialty, it is very proper to pass a warm towel to let the guests refresh their hands, just as airlines do.

In Italy to cut food with the proper gesture is very important. The fork is kept in the left hand and knife on the right. Fork never changes hand to bring the bite to the mouth. At the end, when the plate is empty, crisscross the silverware in the plate to indicate that you have finished. The space you occupy when eating with fork and knife is only the space your body occupies, your arm shouldn’t go out of your space to touch the guests sitting next to you. During dinner, let’s say you are eating a soup, the hand that is not using any silverware  show rest on the table not on your lap. You don’t want to give the impression to have something to hide.

What To Avoid
I know by now how much you are enjoying eating Italian food, but it is important to pace yourself.  Finishing before the other guests, means you have enjoyed food so much that encourages the host to fill up your plate again. See what other people are doing, go at their speed and finish at the same time. In restaurant is OK to finish first; restaurants will never serve you the same dish twice unless you are ready to pay twice.

“Scarpetta”: it is not OK to clean the plate with a piece of bread in your hand. In restaurant is definitively a bad custom, just as much if you are a guest in someone’s home. In a family home is OK to attach a piece of bread to the fork and go around the plate one time.

You might want to keep a couple of rules in mind:
1. when pouring wines or water, the bottle should point forward into the glass, never you should pour with your hand tilted backwards. It is not elegant and actually Italians see it as an offensive gesture. If you are in an Italian restaurant where wine is poured backwards, for sure you have landed in a non-authentic Italian restaurant;
2. if you need to leave the table for any reason, put the napkin on the table and not on the chair, that is also considered offensive.

The End Of  Dinner

After the salad, we give the stomach time to settle down with “pinzimonio”, which is a combination of raw vegetables to dip in olive oil and  S&P.
This interlude will give time to prepare the end of the dinner with an array of cheeses paired with dry nuts and lot of fresh fruit.

Italian meals end with desserts, cakes, or ice cream followed with espresso coffee, digestive drinks or some type of alcohol, but never latte, cappuccino, latte macchiato, or similar drinks with milk in it. Digestive drinks have the property of cleansing and detoxifying, help digestion, eliminate toxins and at times help with reflux problems.  Natural herbs, roots, tree barks and spices, infused in a base of alcohol are the magic of all digestives. Latte or cappuccino after you have ingested a meal full of oils, wines or citrus condiments will only help the fermentation in the stomach and create a reflux.

If you are a traveler in Italy, you don’t have to worry about ordering a 3 – 4 course meal any more as it was in the past, restaurateurs understand that foreigners eat in a different way. Eat what you like, in the order you like and please know that “pane e coperto” is a surcharge for tablecloth and bread, always present on the bill. Often when the tip is included in the bill you don’t have to pay a 15%. Ask the waiter, if the bill is not clear, but don’t forget to ask for a receipt. Outside the restaurant one of the “guardia di finanza” might stop you to ask for a receipt and you could be fined if you can’t produce one.

I hope this information has been helpful.  As the professional who is always ready, I shall be prompt and ready to help you with any of your needs, whether it will be decorating, designing, remodeling, or designing your “mise en place” Italian style. Ciao,
Valentina
www.Valentinadesigns.com

Copyright © 2011 Valentina Cirasola, All Rights Reserved

Valentina Cirasola is an Italian Interior Designer with a passion for kitchens and cooking. She operates in the USA and Europe. She loves to remodel homes and loves to turn unattractive spaces into castles, but especially loves to design kitchens and wine grottos, outdoor kitchens and outdoor rooms, great rooms and entertainment rooms. She is the author of two Italian regional cuisine books available here on the Books page and in various other locations: 

http://outskirtspress.com/ComeMiaNonna

http://www.youtube.com/watch?v=Lnq8baaAq0M

http://outskirtspress.com/SinsOfAQueen


Calendimaggio | By: Valentina Cirasola | Author and Designer

20 May 2011 Leave a Comment

by Valentina Author in Culinary Items, Culinary Trips, Italian Culture, Italian Food, Italian Life Style Tags: , , , , ,

So much is happening in the world of Italy in the month of April and May. I have been there working, vacationing and taking notes.
Not knowing when work and play stop and start, I am considering myself lucky. The dilemma is what to write about first. Do I write about the Saint Nicholas celebration in Bari, which happens again in December, or do I write about Saint Francis festival, the “Calendimaggio” in Assisi, which happens only in May? I have seen both celebrations in the same month, they are unforgettable historic folklorist events and I don’t want to lose the opportunity to spread the words.

The “Calendimaggio” festival happens every year on the first Thursday, Friday and Saturday of May to inaugurate the arrival of spring, greeting the rebirth of life, after winter hibernation and hardships. During the centuries many northern European cultures have celebrated the arrival of spring with flowers and colors.

The Celts had two seasons in a year, the dark and the light season, the effect of spring did not come until the beginning of May.
The Romans during the “Floralia” celebrated Maia and Flora, two goddesses of Spring. Groups of young gaudentes in flowery dresses decorated with flowers in the hair and all over their bodies, sang, danced and charmed the people in the streets with their serenades.

During the Middle Age the newly adopted Gregorian calendar changed the name of the spring celebration to “Kalende di Maggio” (Calendar of May), but the objective was the same: to propitiate the abundance and good fortune at the beginning of the season transformation, when trees bloom and start producing fruits. This transformation of nature is the fundamental base of a better life. Good food means good health, which in turn means better spiritual life. Banquets, bonfires, songs and dances at the top of the hill celebrated the season transformation, while inevitably the so-called “honorable” citizens erupted in horseback fights.

Bitter and hard conflicts between various factions were the reason for creating Saints, symbols and flags in most history of people and Assisi’s history is no different. Today, the show of the skilled flag wavers is magnetic. The colors of the flags are blue for secular authority and red for pontifical authority, both temporal and religious powers in the Middle Age.

The spring celebration, a pagan custom, blends well with the religious celebration of Saint Francis, the patron of Italy, which happens simultaneously. Young Francesco (Francis) renounced his nobel and rich heritage, adopted a simple brown robe with a rope in the waist as his dress and served as the “poor of God” looking after the poor and sick people, spreading the Word of God. 

The beginning of the spring season today is celebrated much the same way with love songs, choral music and street dances accompanied by violins, guitars and lutes. There are competitions, games and events, without the bloodshed of the old Middle Age. Medieval processions and torch-lit parades will recapture the old charm.

The festival leads to the prestigious Palio with two districts of the town of Assisi competing against each other for a valuable prize. The districts are the ‘Magnifica Parte de Sotto and the ‘Nobilissima Parte de Sopra’, meaning the Low and High Districts of Assisi.

All of this fun and re-enactment of history happens while the aroma of the traditional porchetta and roast-suckling pig fills the air of the entire town.

It was worth going out-of-the-way of my designated path while in Italy. I had never seen the city of Assisi overflowing with a kaleidoscope of colors, flowers, adorned trees, various symbols, statues, altars, religious figurines, flags and gonfalons, as in this three days of celebration of life, peace and food.

People were so happy and proud of their Italian heritage and I am too. Ciao,
Valentina
www.Valentinadesigns.com

Copyright © 2011 Valentina Cirasola, All Rights Reserved

Valentina Cirasola is a trained Italian Interior Designer in business since 1990. Being Italian born and raised, Valentina’s design work has been influenced by Classicism and stylish, timeless designs. She will create your everyday living with a certain luxury without taking away your comfort. She loves to restore old homes, historic dwellings and she focuses on remodeling. She is interested in food in history studies and historical events.

Author of two Italian regional cuisine books available here in this site on the Books Page and in various other locations:
Come Mia Nonna-A Return To Simplicity and Sins Of A Queen
http://outskirtspress.com/ComeMiaNonna
http://www.youtube.com/watch?v=Lnq8baaAq0M
http://outskirtspress.com/SinsOfAQueen

 

Sea-Urchins or First Newly Wed Night? | By: Valentina Cirasola |Author and Designer

12 Jan 2011 Leave a Comment

by Valentina Author in Culinary Trips, Italian Food, Italian Life Style, Italian-Table-Customs Tags: , , ,

Fish in Puglia is a sacred saint subject! It is a very serious matter. People eat it at least four times a week and every time is a ritual.
“Il fritto misto”, or mixed fried fish is always eaten with the hands, when brought to the mouth is almost like playing a harmonica with the flesh and the bones.

Many fish sauces or broths are always used as condiments to pasta or rice and the fish cooked with those sauces becomes a second course, this way the preparation time is well spent and we have two substantial dishes at once. It is also a good way to save money on food. Pugliese cooking is today, as it was in the antiquity, a frugal cuisine.
One characteristic aspect of the fish in Puglia is the ritual of eating it raw on the bank of the Adriatic Sea.

In Bari there is a place called: “N-Derr’a La Lanze”, a centre of the mariners’ life of the old city, where fishermen leave their boats to rock on the calm waters of the port and where they sew their nets and curl octopi for hours. Curling octopi it is a spectacle to see! It is an ancient practice that goes back to the late 1500’s and is only done in Bari.

The City Council governing Bari in the 1500′s, established that the curled octopi had to be sold in a roll of one Kilogram at the price of 3-1/2 grain, which was the money value at that time. The curling serves the purpose of tenderizing the octopi, which then will be eaten raw with only a glass of white wine and a piece of fresh country Pugliese bread.


Many other seafood, or as we call them “frutti di mare” are eaten raw, such as sea truffles, mussels, clams, razor clams, oysters, sea-urchins, smelt fish and others found in the Mediterranean Sea. Sunday meals especially are not complete without seafood.
We have and old Barese saying that goes: “It is better to eat sea-urchins and seafood than to consummate a first newly wed night”. In other words, sea-urchins are only good when they are freshly caught, retaining briefly their color and taste of the sea, but marriage when built on solid foundations is always there.
Please forward this article to anyone you think might be interested in reading it and let me know what you think by leaving a comment below. Thank you. Ciao.
Valentina
Visit the designer: www.valentinadesigns.com
Design Blog: http://valentinadesigns.wordpress.com/

Copyright © 2010 Valentina Cirasola, All Rights Reserved

Come Mia Nonna–A Return to Simplicity http://www.youtube.com/watch?v=Lnq8baaAq0M
Sins Of A Queen – Italian Appetizers and Desserts
Available in this site at the Books Page and also in various locations:
outskirtspress.com/ComeMiaNonna
http://outskirtspress.com/SinsOfAQueen
http://www.amazon.com/Valentina-Cirasola/e/B0031A02H2/ref=ntt_dp_epwbk_0

Robert Taitano, a friend and business associate of www.wine-fi.com says:
“Valentina – an International Professional Interior Designer is now giving you an opportunity to redesign your palate”.

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