A Selection Of May Festivals In Italy

One of the many charms of Italy is its culture of festivals and traditions. Spread the whole year round and varying from one region to the next, the celebrations tend to involve processions, historical costumes and an array of good food and wines. With the return of spring, May is a popular month for sagre (fairs) of all sizes. These festivals can be spectacular, amusing, lively and even bizarre.

Cocullo's Serpari Festival (Snake Festival) is the perfect example. This quiet town in the Abruzzo region comes to life the first Thursday in May. On that day, a statue of Saint Domenico di Sora is carried through the city draped with live snakes. It is believed that the disappearance of snakes in the fields is the work of the city's patron saint and the inhabitants have been carrying this tradition as a gesture of thanks every year since 1392.

The Sposalizio dell'Albero (Wedding of the Trees) is held on May 8th in the Lazio town of Vetralla. Beautiful garlands ornate two oak trees, bunches of spring flowers are being distributed and new trees are being planted. All spectators also enjoy a free meal in the form of a picnic. This day marks the town's rights over the forests and renews the firewood allowance of each citizen. 

Calendimaggio also takes place early may in the town of Assisi in Umbria. The two ancient districts, the Parte di Sopra and the Parte di Sotto, confront each other in many disciplines such as theatre, dance, archery, songs and flag-waving. The contestants are clad in historical costumes and joust in a fabulous setting of floral decorations and torches.

On May 15th the Corsa dei Ceri (Race of the Candles) happens in Gubbio, in Umbria too. Of ancient and religious origin, the race sees three massive wooden candles, each with a statue of one the city's saints on top, being carried all through the streets. At the end of the day they will be making their way back up the hill to be placed in the Basilica of Saint Ubaldo again.

The Festa delle Cantine aperte consists of 44 wine producers in Umbria simultaneously opening their domains to the many visitors and organising wine tastings.

The Sagra del Risotto is organised in the Piemontese town of Sessame the first Sunday in May and dates back to the 13th century. You certainly will not go hungry.

Saint Fortunato, patron saint of the fishermen, is commemorated in the picturesque village of Camogli, close to Genoa. The festival is held on the second Sunday of May, but on the Saturday there is also a beautiful fireworks display and a bonfire competition.

And let's close this selection with... Pinocchio's birthday! It is celebrated on May 25th in Pescia, Tuscany. There is also a Pinocchio Park in Collodi, not far from Pescia.

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!

Back To The Middle Ages In Italy

Article first published as BackTo The Middle Ages In Italy on Technorati.

The first Sunday of September in the afternoon, thousands of people gather in the town of Arezzo, Tuscany. The reason? The Giostra del Saracino (Joust of the Saracen), an incredibly popular medieval tournament held in this lovely old city twice a year, in July as well as September. It is said that the origins of the joust go back to the Crusades, and its popularity varied during time, before being firmly reinstated during the 1930s.

As you arrive, you really have the feeling that you have stepped back in time… A great deal of detail goes into the historical costumes, and the explosion of colours is a pure delight. Not only are the protagonists of the tournament dressed that way, but residents too. On the day of the event, a procession takes place from the dome to the Piazza Grande, starting with a blessing of the Bishop in front of the cathedral. Once everyone is gathered in the main square, the flag wavers, known as the sbandieratori, demonstrate their skills, launching their flags high into the sky before catching them at the last second. It is then time for the representatives of the four districts to defy each other. They joust in pairs, mounted on a horse, but nowadays do not throw lances at each other anymore. Instead, the aim of the game is to hit the Saracen king, a target carved in wood, trying to score a maximum of points in order to win the golden lance.

There are also several other traditional events to choose from, not only in Tuscany but also in regions such as Umbria or Le Marche.

The Quintana of Foligno (Umbria) is one of them. It was named after the 5^th road of the Roman military camp, dedicated to the training of lance fighting, and was later turned into a knight jousting tournament. In 1613 it was officially instated as part of the Carnival celebrations. The first part of the event is held in June on a Saturday night, and the counter challenge the second or third Sunday of September. Ten knights, representing the town quarters, are competing. Their duty is to catch with their lance three rings of decreasing sizes, which are dangling from a gyrating statue of Mars, the Roman God of war. All this while sitting on a horse going at full speed.

Other possibilities include the Palio del Serafino in Sarnano or the Disfia del Bracciale in Treia, both located in the Marche region. The Palio del Serafino is a reminiscence of the 13^th and 14^th centuries that happens in August and consists of a week of processions, banquets and tournaments opposing the four different parts of the town. The Disfia del Bracciale sees teams of two players dressed in medieval costumes and sporting big spiky bracelets made of wood confront each other. The purpose of the game, played against the fortified walls, is to propel a leather ball over a high net. The match and the party that follow are the culminating point of ten days of celebrations.

Are you ready to join in?

Il Paradiso

These are the impressions of a client of us staying in Casa Bramasole in 2011:

leamontini.ch/casa-bramasole 

Bistecca alla Fiorentina

Article first published as Bistecca alla Fiorentina on Technorati.

Tuscany is famous for its many wonderful aspects. Stunning landscapes of rolling hills, cypress trees, fields of poppies and sunflowers and glorious sunsets. Old barns and farms converted to magnificent properties while retaining their original features. Glimpses of life in the Middle Ages and even the Romanesque and Etruscan eras through its impressive and well-preserved cities. Nature in most of its forms with a gorgeous coastline and sandy beaches, majestic mountains, parks and reserves. Art everywhere and well-being for the body and the mind through luxurious spas.

Then of course there is the Tuscan cuisine and one of the trademark dishes of this fantastic area in Italy is the simple but delight for the senses "bistecca alla fiorentina" (beefsteak Florentine style). It is so famous that it even has its own Facebook page. What is so special about it? Well, first this is a T-bone or porterhouse steak that obligatorily comes from either the Chianina or Maremmana breeds of cattle if you want to stay true to the tradition.

The Chianina breed is the most common one. It was in earlier times raised as draught cattle but is now principally used for meat. It is the largest and a very old cattle breed, having been raised in the regions of Tuscany, Umbria and Lazio for over 2'000 years. The Maremmana breed gets its name from the region where it is reared in western central Italy, and has an unusual skeletal build that gives the animal its distinctive appearance.

The preparation of this huge and thickly cut piece of meat – usually meant to feed two people – is very simple, but for the desired result it is crucial that one uses the best ingredients and pays attention to all the details. You will be able to find slightly different versions calling an extra ingredient or two such as a hint of honey or a drizzle of first class olive oil. However, for the base recipe you will need only sea salt, crushed black pepper corns and garlic. The salt and pepper are sprinkled on both sides prior to cooking, but for the garlic, it depends on the chosen way. You may rub it before the steak is seared or added afterwards on the side that has just been cooked. The same goes for that drizzle of olive oil.

The seasoned steak should be put on a wood- or charcoal-fired grill for the best outcome, but should you not have one available searing in a hot frying pan can also be done. The meat has to remain quite rare, and you will be surprised at the mind-blowing burst of flavours once you start enjoying it. As a side dish, Tuscan beans or a crispy green salad are best, and a nice glass of red wine will be the finishing touch.