Make sure to submit your recipe for the “Seven Fishes Feast!”  The deadline is December 18th.  Here’s what you need to do to participate.

Here are some of my favorites:

Insalata di Mare

Zuppa di Pesce

Baccala’ con pomodori e olive (this is a Calabrian Specialty)

A little Background on the Feast of the Seven Fishes: For those of you not familiar with the Feast of the Seven Fishes, it’s an Italian tradition of preparing seven different types of fish for Christmas Eve dinner.  To be clear, not all Italians recognize or follow this tradition and some have never even heard of it.  It seems to be  more of a southern Italian tradition that has grown within the Italian American community.  (My mother’s side of the family followed a similar tradition which included 9 non-meat dishes when she was growing up in Calabria.)

Regardless of your religion or cultural traditions, I would like to invite you all to participate in the 2nd Annual “Seven Fishes Feast.” Last year I co-hosted with Maryann from “Finding La Dolce Vita” but as many of you know, Maryann has left the blogosphere (I still miss her wonderful recipes and creativity!)  So this year I will have to host “da solo.”

So come join me for a wonderful fish feast.  I’ll be accepting recipe’s until December 18th.

Like last year, I’ll be giving away some Italian Christmas treats to one participant chosen at random:

• A Box of Torrone
• A Panetone
• Bellagio Gourmet Hot Chocolate
• A jar of our homemade roasted red peppers

This is what you have to do to participate:

• Create a fish or shellfish dish and post it on your blog.
• Display the “Seven Fishes Feast” badge and link back to Italyville.
• Send your entry to me at joe (at) italyville (dot) com and put “Seven Fishes Feast” in the subject line.
• Tell me your name, blog name, url, the name of your recipe with a photo and a link to your post.

I’ll be choosing a winner at random on Saturday December 19th.  Happy cooking and hope to see you at the Feast!

We cured some green olives earlier this year that are ready and they came out great!

What you’ll need:

• a five gallon bucket
• knife
• salt
• crushed red pepper
• fennel seed
• 5-10 whole cloves of garlic
• water

Rinse your olives and then make 3-4 vertical cuts in each olive to quicken the cure process.  Place all the cut olives in a 5 gallon bucket and fill your bucket a little over half way with water. Add almost a full 26oz container of salt, handful of fennel seed (optional as I know fennel is one of those hate it or love it spices) a sprinkle of crushed red pepper and your garlic cloves.  Now you need to weigh the olives down so that they stay submerged in the brine.  We cut another 5 gallon bucket in half and drill holes in the bottom then insert in into the olive bucket and it works well.  You can also use a plate or something of similar size to weight the olives down.  Let them sit for 2-3 weeks and give them a try to see how they’re coming along.  They are usually perfect after about 3-4 weeks but keep them submerged until serving.

I’ll post again on the dried black olives. Enjoy and buon appetito!

I’ve been saving this fantastic photo for the holidays…. the photo was submitted by Julie at Julie Richey Mosaics. Julie took this photo in Florence while living and studying there.  Fantastic Photo Julie and thanks for sharing!

In my last post on the topic, my theory was that it might be a regional term – New York/New Jersey… although I still believe it’s more prevalent in that area, after received several comments and emails from Italian Americans in that area who do not use the term and others from outside that area who do, I had to rethink my position.

My new theory is that it may be a generational term.  I’m first generation Italian American (my parents came to the US in 1970 after they took that wonderful wedding photo (see below.)  My parent’s didn’t speak English when they arrived here… so “Gravy” wasn’t even a real word not to mention something that would describe my mother’s cooking!  It’s possible that over a few generations, as English and Italian words started to morph and the conversations became half English and half Italian (you know exactly what I’m talking about, don’t you??) that the term “Gravy” became a part of the Italian American culture for some.

Regardless of what you call it (brodo, sugo, salsa, marinara, gravy or sauce) cooking a Sunday dinner and smelling the wonderfulness that came out of the kitchen when the sauce or the gravy was being made stirs up wonderful memories for many Italians.  Here’s a great video on youtube that Susan at “My life’s Joy” sent over to me a while back narrated by Robert Loggia.  I wasn’t able to embed so you’ll need to click on the link to see it.

My favorite part is when Robert Loggia talks about Thanksgiving as an Italian.  Turkey’s far from the main course…. so true isn’t it? For the record: Robert Loggia is second generation and calls it “Gravy”

So if you could leave a comment with what generation Italian you are (if you are) and if you call it Gravy or Sauce, maybe we can get down to the bottom of it!

Hope you all have a wonderful Italian Thanksgiving.

Lombardi’s: Apparently someone at Zagat has tried ALL the pizza on the planet.

Ben’s Pizza: I’ve never even heard of Ben’s!

Note: I haven’t tried either (although I have read some great reviews on Lombardi’s)… could it be true??

Note2: Dear Ben,  I’m hoping Ben stands for Benito or Benedetto because we all know the person who makes “The most Famous Pizza in the World” is Italian.

Note3: In my opinion, the places that actually make great pizza shouldn’t have to put it on their sign…

Note4: I had a great pizza in Panzano in Chianti at a place called “Conca d’Oro” and (according to them) they took 3rd place at  the World Pizza Competition… I should have asked them if they knew Ben.

Sept 26, 1970

thirty nine years later… to the day:

Sept 26, 2009

In my opinion, the west village is much more authentic and appealing… head to the corner of Bleeker and Carmine and you’ll see what I mean.  My first stop was Murray’s Cheese.  I know what you’re thinking: Murray?  that’s not Italian… but it’s what Murray has inside that will put a smile on your face.  Cheese, cheese, cheese from around the world, pasta, bread, meats and much more…. mmmmmm.  I got myself some prosciutto cotto, provolone and a fresh loaf of bread and headed next door to Faicco’s to take a look around.

After checking out Faicco’s selection of Italian sausage and specialties (including a sausage with broccoli rabe inside), I bought myself a bottle of “Manhattan Special” coffee soda (it’s no Brasilena but it was pretty good.) and some strozzapreti and was off to find a park for my colazione.

Later in the afternoon, I stopped by l’Asso on Mott Street (one of the few gems I mentioned) for a pizza margherita…. one of the best pizza’s I’ve had in a long time!  They do a fabulous job at l’Asso and the staff is very friendly.  Word has it, they’ll be in LA soon… so keep an eye out.

After all this deliciousness what’s left!?  GELATO of course.  I heard a lot of talk about a certain Gelateria in Manhattan that has been generating a lot of buzz and I accidentally bumped into it in the morning as it’s located across the street from Murray’s and Faicco’s on Bleeker Street…. so after lunch, I decided to head over to see what all the fuss is about.  There haven’t been many gelaterie that have impressed me here in the U.S. but GROM is an exception.  This was my first GROM experience. It’s their only US gelateria but they have several throughout Italy (founded in Torino in 2003.)  I ordered my go-to favorites: Stracciatella and nocciola and it was top notch!  CHE BUONO! You can be sure I’ll be back next time I’m in New York.

GROM – Il Gelato come una volta

Make sure to visit these great shops next time you’re in New York City. I think it’s time to hit the gym….