If you’ve ever frequented an Olive Garden restaurant and ordered their “pastachetti”, then I hate to break the news to you. The answer is a resounding “si!” Neither the pastachetti, nor it’s sibling the “soffatelli”, were ever made by Nonnas in the Old Country.

How do we know this, you ask? Well, they admitted that they just made them up. Now, before you counter with the possibility that these dishes were likely created in Olive Garden’s much celebrated (in their own commercials) “Tuscan Cooking School” in Italy, consider the assertion by an ex-manager that it’s fake, too.

Now, the nefarious trickery of one restaurant is merely an example of a broader pandemic – apparently “fake Italian” food is being sold EVERYWHERE. Yes, with one letter change, Romanian “parmezan” cheese is being sold in Europe along with “palente” (not polenta, mind you) that was made in Montenegro. Britain’s giant grocery chain, Tesco, apparently sells a “Lasandwich”, if you can believe it…and even the homeland isn’t immune to this bait and switch. In Italy, a minor panic ensued when purchasers of a German-made mozzarella-like cheese was opened, and subsequently turned BLUE.

So, how do you know you’re getting the real thing? Well, as with anything else in life, the thoughtful application of common sense will go a long way…but when in doubt, remember the following handy tests:

If your server pronounces the “h” in bruschetta…move along. (Italian pronunciation: [brusˈketːa] )
If you see an X in the word espresso…out you go.
The letters “j” and “k” are not found in the Italian alphabet. If you see one, it’s a dead giveaway.
If a recipe suggests that you marinate anything in any commercially prepared “Italian Dressing”…run screaming the other way.

Okay, we jest, but this problem is real and affects the Italian economy – even peripherally – in a number of ways. Counterfeit food production is rampant, and the desensitization of the public understanding of “authentic” Italian cuisine diminishes its long and noble gourmet heritage. The Italian Ministry of Agriculture is very stringent in its certifications of food and food products made in the country, and strives to retain a high level of quality. “Fake Italian” products undermine that effort.

So the next time you plan to eat Italian, be it at a restaurant or with food purchased to cook at home, take the extra time to do your homework about the establishments you frequent. If they are authentic, then your culinary experience will be as well…and once you truly taste the difference, you’ll never eat “fake” again!
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Certainly basil can be dried for use throughout the seasons, but consider other options for enjoying a fresher version in the dead of winter. Employ your food processor in mincing tightly packed leaves, adding just enough Extra Virgin Olive Oil to moisten. Using miniature ice cube trays, freeze this precious mixture into tablespoon sized portions, then pop a few into a frying pan as needed to season sauteed vegetables and chicken on the fly. When making pesto, prepare a double batch and freeze in one-cup portions. It’s the perfect amount for a quick pasta dinner, or to process with some oil-packed sundried tomatoes and spread over cream cheese for a quick yet divine Pesto Torta.

But now? Now, when fresh basil is so readily available? Crush a few leaves and sugar with a mortar and pestle to mix with your ice-cold lemonade. Toss with ripe tomatoes, fresh mozzarella and oil for a lovely Insalata Caprese. Tear some into a lettuce salad, mix some into your pizza dough, simmer some in your marinara. This summer, befriend your fresh basil! It’ll be the beginning of a beautiful relationship – you won’t be sorry.

A number of wonderful films that have become classics in America were set in and around Italy, and afford fabulous views of the country and culture. Be it a historical romance, an edgy drama or a lively comedy, these films impart a feeling that is quintessentially Italian and any one of them can serve as your evening passport to an entertaining escape!

(Extra points if you watch one in Italian with subtitles…)

Il Postino – 1994: A gentle, simple postman delivers mail to the exiled Pablo Neruda, and through him learns to love poetry. He uses his new found “language of love” to woo a beautiful local girl, Beatrice. Fabulous views of Sicily and the Aeolian Islands. Five Oscar nominations – one win.

A Room With a View- 1985: A Merchant-Ivory period romance (think Helena Bonham-Carter in a corset), offering sweeping views of Florence! Oscar winner.

For Rosanna (Rosanna’s Grave) – 1997: With a wonderful ensemble cast, this dramatic comedy centers around Rosanna (Rheul) who is dying of a heart condition, and wants nothing more than to be buried in the same cemetery as her daughter. Problem is, the cemetery is getting full fast…so her husband Marcello (Jean Reno), tries to make sure no one else in the village dies. Heart rending hilarity ensues. Filmed in Anzio, Rome, Lazio, Italy.

http://www.imdb.com/title/tt0107616/ – 1993: This Shakespearean classic stars Kenneth Brannagh and Emma Thomson, and was filmed in gorgeous locations in Tuscany!

The Talented Mr. Ripley – 1999: Matt Damon offers a chilling performance in this Anthony Minghella thriller. Filmed throughout Rome and the Amalfi Coast, it’s a wonderful window into the high life of 1950’s Italy. Jude Law and Gwynneth Paltrow also star.

…already feeling stressed, and need a moment’s peace?

Sometimes creating the illusion of tranquility can bring it. Even while the bulk of your home is being invaded by summer toys, beach towels and random neighborhood strays begging for popsicles, remember to hold some ground that remains pristine. Be it an entire room, shaded patio or comfortable corner chair, everyone needs space to unwind.

Creating your “special spot” just requires a bit of imagination. Pear-Sun Designs unique metal mesh prints can provide a focal point for your peaceful home escape. All art offers its viewer a visual escape, and the realistic depth and unsurpassed beauty of these exquisite prints does not disappoint. Use their Venice Canal as a virtual window on your wall, transporting you to soft breezes, gently lapping waters and the steady stroke of the gondoliers paddle. Stretch out and rest your aching feet on a sumptuous ottoman while reaching for your favorite chilled vintage from a handsome wine cooler chest. As gauzy sheers play over an open window, take a moment to recharge before tomorrow’s plunge into the water park or marathon zoo trek.

If you don’t take time for “you”…who else will? Happy Summer!

A favorite Italian seasonal indulgence from May to July is zucchini. This versatile vine-dweller is packed with nutrients, easily paired with other flavors and can be prepared in myriad ways. Roast them, stuff them, fry them or bake them into bread…an Italian summer is never without some permutation of zucchini on the table. This week while you’re browsing the grocery aisles or hitting the Farmer’s Market, work a simple saute of Zucchini e Pomodori (Zucchini and Tomatoes) into your menu and savor the taste of summer!

4 medium zucchini
1 small onion sliced
2 cloves garlic, minced (at least)
1/4 cup olive oil (at least)
2 large fresh tomatoes cut into pieces
1 teaspoon salt
1/2 teaspoon pepper
Several fresh basil leaves, torn
Freshly grated Parmesan cheese

Clean zucchini; remove and discard ends. Slice 1 inch chunks.
Brown onion in olive oil in a frying pan. Add tomatoes and cook 5 minutes.
Add zucchini, salt, pepper garlic and cook gently uncovered for 20 minutes or until tender.
Add basil and cook 2 minutes longer.

Sprinkle with Parmesan just before serving!

Buon’ Appetito!

In continuing our conversation about travel to Italy, let’s have a word about words. As a rule, Italians are very gregarious and they LOVE to talk! Sure, half of the conversation is conducted through hand gestures, but the rest is likely to be in rapid-fire Italian.

While many who live in large areas visited by tourists do speak English, it will be more difficult to find anything but native speakers if you venture off the beaten path. Either way, it is generally useful to know at least a smattering of phrases to help you communicate along the way. For instance:

Greetings:

Hello – Salve or Ciao
Goodbye – Arrividerci or Ciao
Good Morning – Buongiorno
Good Afternoon – Buon pommeriggio
Good Evening – Buona sera
Good Night – Buona notte

Etiquette:

Excuse me – Scusi!
Please – Per favore
Thank you very much – Mille grazie
You’re welcome – Prego
I’m sorry – Mi dispiace
I don’t understand – Non capisco
My name is… – Il mi nome e or Sono…
What is your name? – Che cosa è il vostro nome?

When shopping:

It’s beautiful! – E Bello!
How much? – Quanto costa?
Does it come in my size? – Fa viene nel mio formato?
Do you ship to the United States? – Spedirete negli Stati Uniti?

When enjoying the local nightlife:

More wine, innkeeper! – Più vino, locandiere!
It’s true! I’m a distant relative of daVinci!- È allineare! Sono un parente distante di daVinci!
No, I would not like to go to a discotheque. – No, non vorrei andare alla discoteca.
My hovercraft is full of eels. – Il mio aliscafo è pieno delle anguille.
Stop the Vespa! I want to get off! – Arresti il Vespa! Voglio ottenere fuori!

And perhaps the most useful phrase of all, when used correctly:

This gentleman will pay for everything! – Paghera tutto questo signore!

Corse Felici!

Believed to have originated in Sicily during ancient Roman occupation, granita is semi-frozen dessert made from a base of water and sugar into which other flavors have been infused. Simple to make and requiring no more complicated kitchen implements than a pan, freezer and fork, it’s the perfect treat for a hot day or night!

The method to make granita varies slightly by location, but the basic rules are standard.
~Combine water and sugar or honey (to taste) in a saucepan and heat, stirring, until the sweetener dissolves
~Remove from heat, add fruits, herbs or flavorings of your choice and allow to steep for 30 minutes.
~Strain, pour liquid into a flat, shallow pan and freeze for one hour.
~Remove from freezer and drag the tines of a fork through the semi-frozen granita to “shave” the ice and to create individual crystals.
~Return to freezer and repeat every 30 minutes until your granita is light, fluffy and to your desired temperature and texture. (Traditionally it is fairly coarse and grainy – hence the name.)
~Garnish with whole berries, fresh mint leaves, shaved chocolate, citrus peel – anything complimentary to the infused flavors.

As to the choices available for granita ingredients – they are limited only by your imagination…or by what you have on hand. From basic lemon or almond to raspberry with mint, green tea with vanilla, strawberry lime, pineapple ginger – even espresso, wine and sparkling Prosecco have made appearances in this flexible and forgiving dish. Be bold! Try them all!

Have some at breakfast with breads or pastry, as a mid afternoon pick-me up with a biscotti, as a palate cleanser between courses at dinner or as a fresh, light dessert. Versatile granita can handle it all, leaving you cool and refreshed, inside and out!

Finally, you’ll be treading the paths of daVinci, Michelangelo and Sofia Lauren! After booking the flights and securing accommodations, naturally thoughts turn to perhaps the most daunting part of travel…what to pack.

Now there are entire websites, storefronts and indeed corporate conglomerates devoted to packing for Europe, giving step by step instructions as to which bags to buy and how exactly to pack them…often with schematic diagrams attached. There are tomes written about the difference in European vs American electricity and technology, and how to be certain you stay plugged in throughout your travels. We’ll leave you to those folks for specifics and just tackle wardrobe.

Rule Numero Uno: Pack LIGHTLY. They do have washing machines in Italy – and in a pinch, you can hand wash in the hotel sink and dry on a retractable shower clothesline. Only bring enough to fill ONE piece of carry-on luggage (yes, even for a two week stay)…and be prepared to schlep said luggage over cobblestone streets in the event of an unforseen transfer glitch. When in doubt – leave it out…and leave room to pack things you’d like to buy there!

Rule Numero Due: Remember that you are not at home. Dress for company – and as company. Sure, you need to be comfortable, but bear in mind that Italians – and Europeans in general – tend to lean less towards “relaxed dressing” than we Americans sometimes can. Heed this not, and you will undoubtedly be branded tourista before you even open your mouth!

For instance, if you’re not heading straight to a beach town and plan to spend most of your time in the sand, don’t bother bringing shorts…unless it’s your aim to collect the curious stares of passersby…regardless of the heat. Be aware that many of Italy’s historic churches will not allow entrance to those with bare shoulders or bare legs. Oh, sure – you could rectify the situation quickly by dropping a few euro on the tissue paper sheets that helpful folks outside are selling…but do you REALLY want your photo taken in the Cathedral of St. Mark while wearing crumpled Hallmark bag filler?

Rule Numero Tre: Mix and match. Not the rainbow socks and plaid shorts kind of mix and match – the interchangeable kind. Every piece you bring must “work” with all the other pieces in your wardrobe. A minimal number of garments should still give you maximum flexibility.

This can most easily be accomplished by sticking to a very neutral, very basic color palette and creating interest with splashes of color via accessories. (See Rule Numero Sei for more on accessories. Alternately, watch any Audrey Hepburn movie from the 1950’s, and wear what she’s wearing.)

Best practice for choosing neutral basics to pack? Pull every article of black clothing you own from dressers and closet. Choose three of each – dress, pants, skirt, shirt, shoes – that go together. Now choose one of each of those that are most comfortable. From the remaining, choose the ones that wrinkle the least or are most convenient to pack. Then take one of those articles (at random), and substitute it for another flexible neutral – say gray or kahki. Fill in with one pair of jeans, one pair of sandals (optional), two white shirts and a one colored shirt. Bam – you’re done!

Rule Numero Quattro: Do not bring extra shoes. You are going to Italy…the gorgeous shoe capital of the world. Leave space in your bag for those extra three pair you think you HAVE to have…and buy them there.

Rule Numero Cinque: Do bring a sweater and extra underwear. Not our rule – just reiterating what all of our mothers taught us. (They were right.)

Rule Numero Sei: A bold ring, jangly bracelet and a vibrant Emilio Pucci scarf can transform a little black dress or a t-shirt with jeans from “blah” to “brava”! Don’t pack accessories – just wear a minimal amount on the plane, and plan to pick up more there. Street markets are full of earrings, scarves, hats, sunglasses, etc., and shopping for them makes for great memories of your trip.

Rule Numero Sette: The day bag. Should be easily carried, large enough to hold your wallet, phone, documents, camera, guidebook, etc as well as your sweater and a bottle of water. Should not be big enough to require it’s own seat in a taxi. Having the option to carry it backpack style or cross-body is a big plus when you’re doing alot of walking. If you choose carefully, you can manage with just one that works with all of your outfits. If you don’t…well, you ARE in Italy!

Rules Numero Otto, Nove and Dieci will vary by person and destination, but the end result should be the same: taking the time to plan carefully can eliminate unnecessary stress and insure that you are comfortably prepared to experience and enjoy all of the wonders that Italy has to offer! Corse felici!! Happy travels!!

Edward Fitzgerald’s Rubiyat of Omar Khyyam, Quatrain XII

As much as I hate to contradict Fitzgerald, or the Persian poet he translated there…I’m going to have to disagree with the items he brought with him under that tree. I’d amend it to read:

“…A Jug of Wine, A Loaf of Bread – - And CHEESE!”

Oh sure – plenty of things go well with wine. Plenty of things go nicely with bread. But arguably EVERYTHING goes with cheese. And it just so happens that wine, bread and cheese are the trifecta of winning Italian picnic fare!

CHEESE. Now, we’ve all enjoyed Pecorino Romano grated over our pasta marinara or wrapped with a sliver of prosciutto, but did you know that it’s less salty cousin, Pecorino Toscana, is heaven when crumbled and served with honey or jam ? Mild, fresh, bite sized Bocconcini is often found in salads with tomato and fresh basil, as is the famous Mozzarella di Buffala (mozzarella made with water buffalo milk). Smoked Scamorza, made either of cow or sheep’s milk, is a perfect choice to munch alongside fresh fruit when sliced or cubed.

BREAD. Oh, where to begin? A dense Ligurian Ciabatta or a Roman hearth baked Foccacia may be readily available, but if you can find a sourdough Coppia Ferrarese in a local Italian market, you’re in for a treat! While not exactly “bread” (as it’s made of mashed potato and egg, dusted with breadcrumbs and fried), the street food known as Crocche makes a great substitute for chips and is highly portable. If your sweet tooth is calling, be assured that the Milanese Pannetone need not be served only at Christmas and New Years! A few slices of this citron studded treat and a jar of chocolate – hazelnut spread can be a meal on it’s own.

WINE. Well, luckily some wonderful wine happens to be waiting in our own backyards! Maryland Wineries have a Spring and Summer of wonderful tastings, events and festivals planned nearly each weekend in May and June. Check your calendars, pack your picnic baskets and plan to visit a few – taste, learn about pairings and select the perfect bottle to compliment your woodland repast…

Omar, Edward and I all wish you Salute!

As it turns out, the stereotypes of the little Italian grandmothers out scrubbing their front steps early every morning are absolutely true. On average, Italian women (of all adult ages) clean over 20 hours a week…compared to the four hours it takes the average American woman.

So, what could they POSSIBLY be doing for five times longer, you ask? Well – per a Proctor and Gamble ordered study in 2006, they scrub floors more often. Four times a week, even. They iron everything. (Yes, even underwear.) They also eschew “convenience cleaners”, preferring instead to do things the way their mothers did, which generally involves buckets of hot, soapy water. Even the Swiffer Wet-Jet, darling of the American masses, couldn’t cut it in Italy. It was deemed “untrustworthy”, because surely no chemical could replace good old fashioned elbow grease!

(The Wet Jet was re-marketed as an after-scrub polisher containing beeswax. Sales soared.)

Now, part of the aversion to modern convenience in Italian homes is likely a throwback from the post WWII era. Slow to rebuild their embattled economy, Italy remained a relatively poor country after the war until well into the 1960’s. Electric washers, dryers and dishwashers were not commonplace. That slow start in entering the Industrial Revolution in Housework was hardly thought of as a detriment to Italians, for whom most everything cannot be clean enough. They relished in scrubbing, sweeping and sanitizing the old fashioned way. It appears that fastidiousness is threaded into the fabric of their very beings.

So, when you’re tackling your Spring Cleaning this year, perhaps do it whilst accompanied by a CD of arias from Rigoletto and Don Giovanni and see if you can’t get just a little extra sparkle on those bathroom fixtures.

In four hours.
Buona fortuna e pulizia felice!