Dolce Vita in Casa Olivi

Travel in Italy Puglia and the Trulli

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The Most Beautiful Beaches In Italy

After a non-existent spring in most parts of Europe the majority of people is now very much looking forward to a sunny and long-awaited summer. How about celebrating the warm season on a gorgeous Italian beach?

Let's start with the Puglia region, the heel of the Italian boot. A little corner of paradise is nestled in Brindisi, almost at the lowest point of the heel. Its name is Torre Guaceto, a protected nature reserve that has escaped over-development, the fate of so many other beautiful places. Torre Guaceto gives you the opportunity to discover the extensive fauna and flora as well as relax on the beach. This area being wilder means that you should be prepared to walk a little to get to a perfect spot, but it really is worthwhile. You can also take the advantage of guided walks, cycle tours, kite surfing and snorkelling trips. The visitor centre also organises special events: Open-air plays or star-gazing anyone?

Shall we next move to Sardinia? Porto Pino is waiting there for you. Taking its name from a nearby pine forest, Porto Pino is an unspoilt small town. Its beach is divided into two parts: One with gray sand and the most popular given its location near local parking facilities, and one with white sand extending over three kilometres. Both of course benefit from the same crystalline, shallow waters. Porto Pino offers a vast array of nautical and other sportive activities such diving, wind-surfing, boat rental or horse riding. 

Hoping onto our next island, we are now arriving on Ponza. Rumour has it that it was named after Pontius Pilate and the gorgeous sceneries make it a sought-after film location. White cliffs and mysterious caverns mingle with white sandy beaches and the turquoise sea. Located off the coast south of Rome and north of Naples, Ponza is easily accessible by ferry or hydrofoils. The boat journey will give you time to take in the amazing sights as you approach the island.

There are an impressive 246 Blue Flag beaches spread all over Italy. To be awarded this desirable status the beach must comply with 32 criteria in the fields of environmental education and information, water quality, environmental management and safety and services. The Blue Flag is only awarded for one season at the time and, in a case of not keeping the required standards, may even be removed during the season.

A welcome guarantee of quality for us tourists and fans of this wonderful country.

Article Source: Articlesbase/Travel/Destinations
Author: K J S

Door To Door In Tuscany

It is no secret that the world economy is in a rather bad shape. Every day brings new headlines of companies or countries in deep financial trouble and talks of the time frame needed to recover are enough to concern the most optimistic amongst us. In such a depressing environment you have the choice to either wait for the storm to pass or to try and take your fate into your own hands. The second option is exactly what some young Italian citizens have elected to do.

Take the agricultural sector in Tuscany as an example. Not easy to make a living out of tending your own fields nowadays but it does offer a number of opportunities asking to be explored. If you are prepared to work hard and to be inventive it could very well pay off in the end. This reasoning has now started an interesting trend: If the customers do not or cannot come to you then go to the customers. Packing their vans to the hilt with top quality goods, these visionary men and women travel the Tuscan roads up and down the picturesque hills, bringing their products to their expanding clientele. Who do they visit? Mostly families too busy to complement their weekly shopping with fresh produce in between or inhabitants of remote villages, many of them older and without the necessary car that would take them to the nearest town. The majority of village shops have disappeared over the years, enabling this new breed of entrepreneurs to find their niche in the market.

Another idea is to bring a specific product to an area where it would not be easy to find it. Fish is the perfect illustration of that concept. If you live by the sea you will of course be spoiled for choice in the form of local fishermen or fish markets. But when you have made your home inland the sight of a refrigerated truck pulling up on the main square on market days will be very welcome.

Nicely ripe, sun-kissed fruit and extra fresh vegetables that have just been pulled out of the soil are also proving a hit. One entrepreneur selling baskets of home grown produce saw his customer base triple simply through word of mouth. Regional specialties are popular too: olive oil, sausages, pasta, biscuits or jams, to name but a few.

These initiatives have turned struggling and often unemployed women and men into business people. They may not have come up with anything new; they have however re-invented themselves, finding pleasure and enthusiasm in their working days again.

Article Source: Articlesbase/Business/Entrepreneurship 
Author: K J S

Fresh Mozzarella

In the midst of the current food scandals, it is getting more and more difficult to trust what is on our plates. Horsemeat used instead of the advertised beef? Fish incorrectly labelled? Eggs produced by battery hens but sold as organic? We have all read these scary articles in the newspapers, with a sinking feeling in our stomachs and our hearts.

It is however still possible to find people for whom food is a real passion. Tasty, wholesome, fresh food. Take Samuele Frascarelli for example. Samuele lives and works in a refuge in the Sibillini Mountains, close to Ascoli Piceno in the heart of the Marches. A gorgeous region located in the middle of Italy, Le Marche has been nicknamed the new Tuscany and is known for its many succulent dishes. The cook not only prepares his share of delicious recipes in the welcoming Capanna di Bolognola, he also makes his own cheese, bread and cured meat. On request Samuele will produce mozzarella or ricotta in front of guests, a riveting experience. Let's concentrate on the process of producing mozzarella. 

Both pasteurized and non-pasteurized buffalo or cow's milk can be used to prepare this soft, versatile cheese. When made out of unpasteurized milk the mozzarella has to be eaten on the same day, whereas the pasteurized version will keep for a few days. A good three hours of fermentation turns the milk into the unrefined version of the cheese. This paste is then chopped into small chunks that are then plunged into boiling water. The temperature shock turns the paste into a stringy lump that needs to be worked on, the water being removed little by little, until the mass acquires the right texture. The mozzarella can then be shaped into whatever form, although it is normally sold as a big ball or a bag of little ones. To watch Samuele shape the cheese he has created from scratch is quite fascinating. The last step is a short immersion into salted water, which will give the mozzarella its taste. Try a bite before and after and you will easily spot the difference this last part of the process makes.

 

It is then time to savour the fresh cheese. The traditional way to do so would be of course in the company of ripe, dark red tomatoes, a bunch of fresh basil leaves, good quality olive oil and aceto di Balsamico and a sprinkling of salt and pepper. But a slice of mozzarella arranged on top of crusty bread and dipped into olive oil works just as well.

Article Source: Articlesbase/Travel/Destinations 
Author: K J S

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Casa Olivi in the Marches

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In The Kitchen With Gianna

Gianna is not a Michelin Star cook. She is not the proud chef of her own restaurant. Gianna is simply an “ordinary” Italian Mamma, who loves cooking and is extremely good at it. Everybody who has had the pleasure of trying one of her dishes is raving about her skills: Her pizze, for example, are a mouth-watering combination of a perfect base, genuine mozzarella, homemade tomato sauce and fresh toppings, and reveal their wonderful flavour after their passage in a wood fired oven.

This shy woman lives in Le Marche, a beautiful a beautiful region in the centre of Italy, perhaps less known as her Tuscany or Umbria neighbours but with a strong food culture. Gianna prefers to prepare dishes for guests in the comfort of her own home, surrounded by her beloved utensils, but will on occasions cook in the kitchen of another house should the menu require perfect timing. Other signature dishes of hers include the very simple but heavenly combination of melon and prosciutto (cured ham), pork or beef stews served with grilled vegetables or scrumptious fruit tarts to give the meal a final sweet note.

It goes without saying that she excels at preparing many pasta variations. Her ravioli di ricotta are a must, but even more so is a specialty of the Marches: Lasagna Vincisgrassi. Instead of being prepared with a Bolognese and therefore beef mincemeat, veal is used for the fragrant, non-tomato based sauce. Other ingredients include fresh vegetables in the form of porcini mushrooms, celery, onions and carrots, as well as cream, Marsala wine and a sprinkling of grated Parmigiano-Reggiano cheese. The recipe originated from the pretty town of Macerata and the story surrounding its name is interesting: Lasagna Vincesgrassi was allegedly invented by a local chef for an Austrian general, Prince Windischgratz, who was leading a branch of the Austrian army stationed in Le Marche at the end of the eighteenth century. His name was given an Italian twist and has remained ever since.

With the importance of the Slow Food movement, which incidentally was started in Italy by Carlo Petrini in the mid-eighties, authentic dishes prepared with local, preferably organic ingredients and traditional farming and cooking methods are getting more popular every day. People’s concern for what appears on their plates is growing, and easily found information is helping them with their food choices.

Given this prominent trend, Gianna’s cooking style and the succulent lasagna Vincisgrassi are here to stay for many, many more years.



Article Source: Articlesbase/Travel/Destinations 
Author: K J S

Lentils, Sausages & Red Underwear – Italian New Year Traditions

Article first published as Lentils, Sausages & Red Underwear: Italian New Year Traditions on Technorati.

Christmas has come and gone already. The last remains of the panettone and croccante have been eaten on Boxing Day, and these few days between the celebrations of the birth of Jesus and the arrival of the New Year are a bit subdued. People lucky enough to be on holiday sleep in and go for walks, or take advantage of the sales in their favourite shops. The ones who had to go into work find that not much is going on. It is as if time is standing still.

On December 31^st, this all changes. The preparations for New Year's Eve start and there is a feeling of excitement in the air again. Leaving the current year behind and looking forward to the new one always bring a fresh burst of optimism and happiness. If you are celebrating at home with family and friends, you will most probably be cooking “cotechino e lenticchie”. This is a traditional dish featuring fresh pork sausages and lentils. Both ingredients are important: eating pork and lentils means that the coming year will be a prosperous one for you. As you prepare this recipe for the big night, its fragrant aroma filling your kitchen, and when later on you enjoy the delicious taste of it, you cannot help but believe that this belief is indeed true.

The best way to buy cotechino is raw, as opposed to pre-cooked, as it will give even more flavour to the casserole. As for the lentils, the best one are said to come form Castelluccio di Norcia, a lovely village located in stunning Umbria. This dish is so popular that should you decide to go out you will find it on the menu in many restaurants, either in its usual form or revamped for the occasion.

Another interesting tradition is to wear read underwear for good luck. But beware: not any old or simply already worn red underwear will do. No, it has to be new, and to have been given as a gift to you. One may wonder how much of the shops turnover sales of red underwear account for at the end of the year!

In some regions, people will also eat pomegranate, another symbol of prosperity and abundance, or chuck old objects out of the window (the latter mostly in the south).

As for the following traditions, they are shared with many other countries: to kiss under the mistletoe, fireworks at midnight and to welcome the New Year with a glass sparkling wine. The most popular choices are a bottle coming from the Franciacorta wine region (Lombardy), Prosecco (Veneto) or simply the local "spumante" or "frizzante".

Happy New Year!

A Traditional Italian Family Christmas

Article first published as A Traditional Italian Family Christmas on Technorati.

When I was a child, Christmas was without a doubt the biggest event of the year. Even though I come from Switzerland and spent a good part of my life in this country, the influence of my Italian Grandmother, a Piedmont native, won over. Our Christmas celebrations, year after year, had a definite Italian shine to them.

First of all, there was none of this splitting the family at Christmas or gathering in different houses. The whole family met in my Grandmother's home for three days in a row. Extra tables and chairs were brought from our neighbouring houses, allowing everybody to sit and eat comfortably. The white table clothes and napkins came out of their cupboard, and the three long tables were prettily decorated. Numerous presents were carefully piled under the colourful Christmas tree so that the crib would not be disturbed. Us children had real trouble going to sleep the night before when our favourite day was so close.

On Christmas Eve, Christmas Day and Boxing Day, serious action happened in the kitchen under my Grandma's orders. New recipes were tried every year on Christmas Eve, and I cannot recall one time when we thought one of the dishes was only average. The food was always delicious. We would start the festivities by some of the adults going to the early Christmas mass with the children, then come home and unwrap the presents while enjoying the aperitif. There was many a scream of delight as we discovered one of the toys we had so wished for. Once the excitement had died down a bit, it was time to eat and enjoy the warm family atmosphere. After the feast, the adults who had stayed home earlier would then go to the midnight mass, while the children collapsed into bed, exhausted.

Christmas Day saw the slow roasting of a massive turkey. The bird would be stuffed with a filling featuring chestnuts and the aroma made you feel hungry well before it was time for lunch. Sometimes black truffles would also be used, and I have this distinct image of incredibly thin mushroom slices being inserted in cuts in the turkey. Once out of the oven, the delicate truffle taste had perfumed the meat exquisitely.

Of course there was always far too much food prepared over these two days, which is why it became the tradition to all meet again on Boxing Day. Leftovers would then be eaten in a convivial manner. When there was not that much turkey left, the meat would be used to make a Bolognese sauce and homemade gnocchi then featured on the menu.

It has been a while since these childhood Christmases, but still today I cannot eat gnocchi without thinking about the lovely times we had.

my favorite kitchens in Italy

take a look to these wonderful kitchens where I love to cook:

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Eating Sea Urchins in Apulia

Article first published as Eating Sea Urchins in Apulia on Technorati. 

"Buy the sea urchins!" This exclamation can be heard every morning at more or less the same time. When the fishermen are back with their booty. Have you ever tried these spiny sea animals? If not, Apulia, the "heel of the Italian boot", might be the perfect place for an introduction. Sea urchins can be found along the whole of the stunning Puglian coast, and you will hear that cry everywhere you go.

It is commonly said that fruti di mare (seafood) are best savoured during the months containing an "r", therefore mainly in the winter, for freshness. You will however have no trouble finding sea urchins while on holiday in the summer. It might even be fun to go and collect some yourself, but be careful not to walk on them! The spikes breaking into your flesh will be very painful, and it takes a long time for them to come out. Use thick gloves or tongs to haul the ricci di mare out of the water, and put them straight into the large bag you will have taken with you.

If you purchase them, the fishmonger will show you how to open the sea urchins or do it for you. It might be a good idea to learn the proper way if you are having a go on your own. As the edible part is nesting on one side only, it would be a shame to destroy it by tackling the wrong part. Special pliers dedicated to that job exist and you will get the best results that way, but a pair of sturdy scissors or simply a sharp knife can also be used for that purpose.

Once open, you will marvel at the delicate orange colour. The edible part, called the roe, can be rinsed with fresh or salt water first. You can also skip that part: Just tip the shell to drain it and start eating with a knife or a spoon. Its foamy consistency is surprising at first, and then the salty, subtle taste hits your taste buds. Add a piece of fresh bread to the equation and you will get one perfect combination of food heaven.

Eating it raw is not to your taste? Not a problem. Try one of the several existing pasta or risotto recipes in the comfort of your own kitchen for a special lunch or dinner.

Sadly, a new report that ocean acidification is affecting shell growing in sea creatures, therefore rendering them more exposed to predator attacks, has now been published. Which impact will this consequence of climate change have on the marine food chain, and also on human seafood supply? Will the simple pleasure described in this article disappear one day?

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Sicily – A Land Of Contradictions

Article first published as Sicily - A Land of Contradictions on Technorati.

The picturesque miniature villages, forgotten by modern life and going about at a slower, somehow more genuine pace. The gorgeous sand beaches leading to waters so clear you can spot the details of the tiny fish swimming near the bottom of the sea. A culinary tradition of such richness  that every visit to this Italian island unveils new delights and entices you to come back again and again. Vibrant cities such as Palermo and Taormina, with their cultural heritage and many architectural wonders. Dramatic volcanoes, the Etna winning the prize of the most famous one, the green plain of Catania spreading under its looming shape. An abundance of citrus fruit, almonds and vegetables. A bountiful production of wine and oil, as well a thriving fishing trade. Add natural resources such as sulphur, gas and salt. Yes, Sicily has it all.

But this blessed part of our planet is also steeped in contradictions. Let's concentrate on a few in particular.

The majority of the population has of course elected to live in the coastal areas, the massive exodus resulting in the inner, rural territories being seriously under populated. This is unlikely to change and is creating an imbalance in the financial circumstances of the population. Did Dolce & Gabbana's three months casting in Sicily to discover non-professional models for their latest men summer collection included the whole territory? It would be interesting to know.

A little bundle of joy will soon be joining your family. As your pregnancy progresses, you will no doubt appreciate to find out that parking spaces are reserved especially for you. But will this delicate attention make you forget about the lack of pavement and how dangerous this makes walking in the streets? Not so sure.

As mentioned at the beginning of this article, the Sicilian beaches are out of this world, and you will find that they are often not crowded at all, which definitely has its importance in making the experience an enjoyable one. You leave the seaside after soaking up the sun the whole day, feeling contented and relaxed. The last thing you fancy coming across are various heaps of garbage strewn around. Sadly, this might well be the case, casting an unpleasant shadow over your stay in heaven.

You will also almost certainly step into a beautiful grocery store that has retained the flair of an era long vanished. You find yourself unable to resist filling your basket with artisanal goodies, wrapped in colourful paper or moving gently inside an old-fashioned jar or bottle. The shock of the bill at the till will certainly make you leave your reverie at once.

Sicily, a land of many contradictions. But so worth discovering.

Olive Oil: Bitter is Better?

Article first published as Olive Oil: Bitter is Better? on Technorati.


Hardly a day goes by without news relating to the latest health discoveries appearing in newspapers and magazines, on TV and on the Internet. In parallel, one can read about the multiplication of health problems given today's tendency to eat more, with food getting richer and richer while at the same time populations move less and less. No wonder obesity is on the rise at a rate that can only be described as alarming, not only in high income countries, but also in middle or even low income countries, especially in urban areas. It is said that one billion adults are now overweight, while three million are considered obese.

With its wide array of options, the slimming products and meal plans market certainly is a lucrative one, but it is easy to get lost in its meanders. It is also no surprise that the mass of information widely available can confuse people, especially as it is often conflicting. A subject has however remained unchanged over the years, and that is the benefits of the Mediterranean diet.

What does this way of eating consist of? Lots of vegetables, fruit, pulses and unrefined cereals, which provide a healthy dose of dietary fibres, moderate amounts of dairy products, fish and wine, and low meat consumption. And last but not least, olive oil as the main source of fat. The very high level of monounsaturated fats present in this oil is thought to be a factor in reducing the risk of coronary heart disease, has anti-inflammatory properties, and evidence that its antioxidants improve cholesterol regulation is commonly cited.

The way the olive oil is produced, in particular the stage of pressing, however does have an impact in terms of health benefits. Studies have tested the anti-inflammatory capacities of extra virgin olive oil from the first pressing with virgin olive oils from later pressings. The result was that first pressing oils were able to lower inflammatory markers in the blood, when second or subsequent pressings were not.

Interestingly, it is also now recognized that the bitterer the olive oil tastes, the more polyphenols it contains. Polyphenols protect cells and body chemicals against the damage caused by free radicals, and can possibly deactivate substances that play a role in the growth of cancers. Additionally, they make the oil last longer.

One of the bitterness factors comes from the type of olives used for the oil production. If you go to Apulia, the region forming the high heel on the "boot" of Italy, you will encounter the Peranza variety. Its distinct bitterness makes it an ideal candidate for a first pressed, extra virgin version of this wonderful addition to the daily diet.

Casa Olivi is in Elle Decor Italia this month!

Casa Olivi: casa olivi is in Elle Decor Italia this month!

Italian Body Language

Article first published as Italian Body Language on Technorati.


Every European nation has been attributed its own clichés: The French complain a lot but are romantic, the Germans have no sense of humor but work very hard, The Spanish are loud but welcoming, etc. You will agree I think that an entire nation cannot be cataloged into such narrow boxes. I happen to live in Germany and most people I have encountered do have a sense of humor. They are also in the vast majority very helpful, warm and welcoming towards my family and myself.

One cliché I do find to be true, though, is how important body language is to Italians. Perhaps I especially notice it as it has been pointed out to me that I am prone to "speaking with my hands". No doubt this is the Italian blood in me coming to the surface!

During a visit to the lesser known perhaps but absolutely gorgeous region of the Marches, we encountered many local people and enjoyed watching them interacting. Our house was close to the lovely walled city of Urbino, to which we cycled on a magnificent sunny day. Comfortably sitting down at a café terrace and having ordered much needed refreshments, I began to discreetly look at our neighbors. Now my Italian is rather basic, and I did not try, nor did I want, to pry. I just observed people instead.

Two women in their mid-thirties, I would say, we engrossed in a passionate and obviously very amusing discussion. They both kept throwing their heads back, laughing heartily, hands alternatively flying to their mouths and to their hearts. Their eyes were twinkling, and they were having trouble keeping the loudness of their voices under control. Behind them I spotted a woman with two young boys. The look of love in her eyes, her head half tilted, the way she kept patting their heads and pinching their round cheeks, all this told me that she was their mother. She had a game of blowing them kisses, pulling a funny face at the same time, which kept the little ones highly entertained. On the other side, a middle age couple look as though they were going through a stormy patch in their relationship. Hands were pointing accusingly at each other, and it seemed that reproaches were being uttered through clenched teeth. After a while, they both sat back and fell silent, looking away from each other, arms firmly crossed on their chests. Finally, I rested my gaze on a group of teenagers, the girls pretending not to be flirting while the boys clearly were competing for their attention. They kept getting up, throwing their arms on the side, and looking deeply into the eyes of the girl they were desperate to impress. In return the said girl usually gave a small smile and intense look, only to quickly resume her demure position.
As they walked away, I noticed hands being held and heads resting on shoulders. I could not help but smile: the courting had clearly been successful!