Jessica Schlener

By Jessica Schlener

Guest Writer and Photographer

Last summer I decided to go on the adventure of a lifetime -– a 30-day tour of Europe with 48 people I’ve never met before. Nothing could have prepared me for the experience that was in store. We started in London and ended in Spain, but my heart will forever be in Italy.

The day began with a trip to the Leather Market in Florence. What a sensory overload. Beautiful handbags and coats were carefully hung throughout the market with that glorious fresh leather smell wafting through the air. I found myself falling in love with a caramel-colored briefcase.

My fingers blissfully explored the beautifully polished bag with its glossy finish and my heart knew this bag had to find its way back to the States. Something that fabulous just couldn’t be left on a stand. It needed to be shown off! I left the market, borderline skipping down the streets with pure joy, thrilled that this tiny piece of Italian perfection would be coming home with me.

The Arno River in Florence.

I met my friends back at our hotel for the next adventure of the day. We all hopped onto our bus and headed to the hills of Tuscany. The bus slowed as we became surrounded with rolling hills covered with luscious grapes ripening in the warm summer sun. Our group was welcomed into a family vineyard owned by an Italian count. At each table was a beautiful antipasto platter. Every few moments, the count’s mother entered holding a tray filled with a new sampling of their wine. Each sip seemed better than the last as the wine swirled through my mouth with flavors bursting on my very grateful tongue.

Handmade lasagna drizzled with white truffle oil.

Once we sipped and sampled several glasses of wine, the count’s grandmother came to say hello. With her she brought homemade lasagna drenched in white truffle oil made right there on the vineyard. With each bite this heavenly oil glided over my lips and onto my tongue. My eyes closed as I slipped into complete ecstasy. At this point, I was pretty sure I had found heaven.  Only in Italy do you bite into dinner and savor each individual flavor as it introduces itself to your taste buds. Eating is not just an activity, it is a sensory experience to be relished, enjoyed, and appreciated.

As we bid farewell to the count and his family the sun began to say goodnight. The bus set off for our final destination. I sat in my seat dreaming out the window of how life could not possibly get any more wonderful. However, God was not done impressing me with the beauty His world has to offer. We hopped off the bus excited to learn what our new location would bring. Our guide showed us to a gelateria on our way through the town of San Gimignano. Let me tell you, I could live and die sitting in this gelateria and be completely content with my life.

The sunset view from the medieval hill town of San Gimignano.

My flavor of choice was raspberry rosemary. I sat on this beautiful fortified hill, watching the sun kiss Tuscany goodnight, filling the summer sky with the beautiful colors of fire, enjoying each bit of my gelato as the fresh summer raspberries burst in my mouth. The sweet fruit coupled with the wonderful herbal rosemary was heavenly.

Again, I was convinced the day could not possibly get any sweeter. I called my parents when we arrived home to tell them about the most amazing day I had ever had in my young life. When my mom answered, her voice sounded like she had been crying. I asked her what was wrong.

You see, my 41-year-old Uncle John had been diagnosed with a brain tumor right before I left. Throughout my travels I had prayed for him at every church we visited. In Rome, I had a special rosary blessed in his honor. That evening I learned that my uncle’s tumor, diagnosed as untreatable, had significantly shrunk while I was away.

Tears of pure joy started streaming down my face. This unforgettable day ended with the news that I would be able to spend more time with one of the most beautiful, warm-hearted people who has ever graced this earth. I am convinced that my day in Tuscany will remain one of the best days I will ever experience. Each day I leave for work, I pick up my beautiful caramel-colored briefcase and think of how blessed I was to experience Italy in all of its splendor. This hills of Tuscany and the town of San Gimignano will always hold a special place in my heart. My next trip to Italy will be more of a welcoming home of a long-lost friend.

Jessica dedicates this article to her uncle, John Klucsarits, Jr. “You are the man with a loving heart who taught me to see the beauty and good in everything. I love you!”

Roberto Bompiani's depiction of an ancient Roman banquet from the Getty Museum.

By Emma Sanders

Guest Writer

Want to shake things up at your next dinner party? Take a cue from the early Romans. Pour Boone’s Farm, Yellowtail Shiraz, and a coveted Super Tuscan wine, but don’t offer your guests a choice. Instead, assign each guest to one of the three wines based on how much you like and value that person relative to his or her dinner companions. (Warning: you may lose some friends in the process.)

This kind of overt rank valuation was common at early Roman banquets, according to Dr. Nicholas Hudson of UNC Wilmington, who recently spoke on the topic at the University of Pennsylvania in Philadelphia. His lecture, Eat, Drink, and Be Merry:  The Changing Identify of Dining in the Roman World illuminates how styles of dining reflect a changing society.

On early Roman banquets, Pliny writes:

“He apportioned in small flagons three different sorts of wines; but it was not that the guests might take their choice: on the contrary, that they might not choose at all.  One was for himself and me; the next for his friends of lower order (for you must know the measures of friendship according to degrees of quality; and the third for his own free men.”

The Romans also applied this behavior to food, as hilariously summarized by the Latin poet Martial:

“Since I am asked to dinner… why is not the same dinner served to me as to you?  You take oysters fattened in the Lucrine lake, I suck a mussel through a hole in the shell; you get mushrooms, I take hog funguses; you tackle turbot, but I brill.  Golden with fat, a turtle-dove gorges you with its bloated rump; there is set before me magpie that has died in its cage.  Why do I recline with you?”

Over time, banquets shifted from the model of assigning guests social worth. Large sharing dishes became more common. These sharing dishes tended to be very similar in color and design to emphasize consistency of food served across a table. This growing egalitarianism of banquets demonstrated a social and cultural shift from the elitism of early Roman banquets.

In late Rome, a fissure grew between Romans who adopted the newer style of banquets and those who clung to elitism. Dr. Hudson espouses that the newer style of banquets ‑‑based on unity and sharing‑‑ even provided an early precedent for the rituals of Christianity.

To read more about Nicholas Hudson’s work,

visit http://www.archaeological.org/lecturer/nicholashudson

Italian film director and producer Livia Giuggioli with her husband British actor Colin Firth.

Like an astronomer discovering a new star or a botanist finding a new plant species, when I uncover a previously unknown Inner Italian, my heart races.

British actor Colin Firth took home the Best Actor Oscar on Sunday night for his role in the film The King’s Speech. But, far more impressive, to me, is his connection to bel’italia.

Thanks to a Diario Di Una Studentessa Matta post by Melissa Muldoon, my amica in the blogosphere, I learned that Firth speaks beautifully in Italian. She posted a video clip from the Red Carpet where the typically stiff-upper-lip actor jokes in Italian with a reporter whom he knows.

In the blink of an eye, he becomes more warm and animated than I’ve ever seen him onscreen.

The link to Firth’s Inner Italian is his gorgeous wife Livia Giuggioli whom he married in 1997. Giuggioli is a director, documentary film producer, environmentalist, eco-entrepreneur, and mother of two sons with Firth.

According to the New York Post, “Livia’s ‘Green Carpet Challenge,’ for which she dolled up in 100 percent eco garb and jewels to each of a number of award shows, had its climactic finale Sunday night as she strolled down the carpet in a gown assembled from 11 different vintage frocks—some, appropriately, dating back to the reign of King George VI.”

In an interview several years ago with The Independent, Firth commented on his Italian language skill. “Her English is better than my Italian will ever be. But if you’re going to live your life with someone you should, as a mark of respect, try to learn their way of conceptualising things.”

Firth is also taken with the power of la famiglia, as he explains in this quote to Vanity Fair Italy. “What strikes me about the Italians is their attachment to family. Livia’s family is beautiful and very close. From the family is derived a sense of inner security and stability that is not found in other cultures. We English, on the other hand, are always wandering apart … When I met my wife, I had to court her, present myself to her father. Before this, I had never met a 26-year-old woman who was still living with her parents.”

Colin Firth. Un bravo attore! Un bravo Inner Italian!

Ossobucco bonus: Use a tiny spoon to capture the succulent marrow nestled inside the hole in the veal bone.

All happy families are alike (in their tradition of birthday meals). All unhappy families are different in their own way (I guess they don’t have the birthday meal tradition).

At our house, the birthday recipient gets to choose his or her birthday meal. It’s a great deal. From first course to dessert, from soup to nuts, from music to candles, it’s the whole package. And the advantage at our home is that the meal is prepared by Sharon. So it is flawless, fun, and flavorful.

I was in a bit of a quandary on February 7^th, my birthday. I wasn’t sure what I wanted. Sharon and I were out and about that day, and she suggested we go to Wegman’s, the superb, Rochester-based food retailer, to see what “spoke” to me.

I started with dessert…and chose the Wegman’s mini-marble cheesecake. That’s the birthday dessert I always want. Sharon makes the best I ever had, but as empty-nesters I didn’t want  a sweet that would be savored for days, and would last on our hips for months.

Next to the meat department: When we lived in Florence, I lusted after grilled Lombatina, the succulent veal chop served at Trattoria Benvenuto. I didn’t see any in the custom case. Not a surprise—it’s not a common cut in the U.S. Then, a brilliant entree concept…“Wait, how about veal shanks for ossobuco?”

Sharon looked at me, and admitted she had channeled that thought into my birthday-meal brain. “That’s exactly what I had in mind!” she said.

The rest was easy. We added lascinato kale and fixings for a risotto alla Milanese. I served a 2001 Castello di Brolio Chianti Classico. It was a perfect complement to the splendid meal.

The only thing better than ossobuco for your birthday? Savoring leftovers for lunch.

Ossobucco alla Milanese

(adapted from 1,000 Italian Recipes by Michele Sciccolone, Wiley)

Makes 4 servings

1/4 cup all-purpose flour

4 meaty slices veal shank (about 1 1/2-inches-thick)

Salt and freshly ground black pepper

2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

1 small onion, finely chopped

1 small carrot, finely chopped

1 rib celery, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine

1 cup chopped canned plum tomatoes with juice

1 cup chicken broth

2 anchovy fillets, minced

1 tablespoon minced fat-leaf parsley

2 teaspoons grated lemon zest

Preheat the oven to 300°F. Spread the flour on a piece of waxed paper. Dredge the veal in the flour, shaking off the excess. Season both sides lightly with salt and pepper.

In an ovenproof pot with a tight-fitting lid, melt the butter and oil over medium-high heat. Add the veal.

Cook for about 10 minutes, or until browned on the bottom. Turn and cook for about 5 minutes, or until browned on the bottom. Remove to a plate and set aside.

Add the onion, carrot, celery, and garlic to the pot. Reduce the heat to medium-low. Cook, stirring occasionally, for about 10 minutes, or until tender.

Add the wine and cook, scraping up any browned bits, for about 5 minutes, or until the wine no longer smells of alcohol. Add the tomatoes, broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to a brisk simmer. Return the meat to the pan, pushing gently to submerge in the sauce. Cover the pot and place in the center of the oven.

Bake for 1 1/2 hours. Carefully remove the lid to check the consistency of the sauce. If it is too runny, continue baking, uncovered, for about 30 minutes longer, or until the sauce is thickened. If the sauce looks too thick, add 1/4 to 1/2 cup more broth, cover and bake about 30 minutes longer, or until the veal is fork tender.

Remove the pot from the oven. Place the anchovies in a small bowl. Ladle some of the sauce into the bowl and whisk to dissolve the anchovies. Pour into the pot and stir gently to incorporate.

In a small bowl, combine the parsley and zest. Plate the shanks with the risotto (recipe follows). Spoon on the sauce and sprinkle on the parsley mixture.

Risotto alla Milanese

(from Cooking Up an Italian Life)

Serves 4 to 6 as a side dish

2 1/4      cups chicken broth

1              tablespoon butter, divided

2              teaspoons extra-virgin olive oil

1/2         small onion, finely chopped

3/4 cup plus 2 tablespoons Arborio or other superfino rice

1/8         teaspoon saffron threads, crumbled

1/8         teaspoon salt

1/4         cup dry white wine

1/2         cup (2 ounces) grated Parmesan cheese

Heat the broth to a boil in a saucepan. Reduce the heat to low.

In a heavy saucepan, melt 1/2 tablespoon butter and oil over medium-low heat. Add the onion and cook, stirring occasionally, for 10 minutes, or until soft. Add the rice, saffron, and salt. Stir to color the rice evenly. Add the wine. Increase the heat to medium-high. Cook for about 4 minutes, or until the wine is absorbed.

Reduce the heat to medium-low. Add 1/2 cup of broth. Start timing the cooking.

Simmer the rice, stirring constantly, until the broth is absorbed. Continue adding broth, 1/2 cup at a time, and stirring frequently. After 18 minutes of cooking, start testing the rice. The rice should be tender but still hold its shape. When it is cooked, remove from the heat. (All of the broth mixture may not be needed.) Add the remaining 1/2 tablespoon butter. Stir. Add the cheese and stir.

What Italian dish will you have for your birthday?

Share your pick by leaving a comment.

(Clockwise from top) Collard greens, broccoli rabe, and curly kale.

“Do you have a rabbit?”

I was so intent on punching in the number codes for my produce items in the self-checkout that, at first, I didn’t realize the woman was speaking to me.

“Do you have a rabbit?” she repeated. “Or a juicer?”

My puzzled expression encouraged her to elaborate. “All these greens, I thought maybe you have a rabbit,” she said gesturing to the bags of broccoli rabe, curly kale and collards on the counter. “You don’t eat them, do you?”

I squelched my urge to laugh and assured her that these greens were incredibly tasty. “I stir sauté them in olive oil and garlic,”  I offered.  “My family loves them.” (I didn’t go so far as to disclose that one of my proudest achievements as a parent is that both my daughters adore these hearty, healthful vegetables.) As I bagged my leafy booty and left the market, she still didn’t look convinced.

I thought of her that evening when we feasted on pungent broccoli rabe, borlotti beans braised with pancetta, and creamy polenta. We are some lucky bunnies!

This rustic dinner of greens, borlotti beans and polenta is typical of central and northeastern Italian country food in the winter. Borlotti rival the Tuscan favorite cannellini as my pick for best Italian bean. The borlotti have tan skin with black-magenta streaks. When cooked the skin turns a warm cocoa brown and the cooking broth and beans create a savory gravy. They’re so satisfying especially with some pancetta in the pot.

My local supermarket doesn’t stock borlotti beans so chances are yours won’t either. I used the superb organic borlotti from www.ranchogordo.com in Napa, CA. Some other online beans sellers are www.purcellmountainfarms.com and www.bobsredmill.com for cranberry beans, a good stand-in for borlotti.

Stir-Sautéed Greens

Makes 4 to 6 servings

Extra-virgin olive oil

1          large clove garlic, minced

1          pound broccoli rabe, kale, chard, or collard greens

Salt and freshly-ground ground black pepper

Wash the greens in plenty of cold water. Remove and discard tough stems. Chop the greens. There’s no need to dry them; the water on the leaves will create steam in the pan to help tenderize them.

Film a large sauté pan or large pot generously with olive oil. Scatter in the garlic and make sure it is filmed with oil. Set over low heat. Cook for about 3 minutes, watching and stirring frequently, or until garlic is softened. Do not brown.

Increase heat to high. Add half the greens to the pan; toss with tongs. Cover for about 1 minute or until the greens start to wilt. Add the remaining greens. Toss and cover for 1 minute. Uncover and cook, tossing, for about 2 minutes or until greens are wilted, brightly colored and glossy. Season to taste with salt and pepper.

Vino sangiovese from the province of Romagna.

This recipe for borlotti is inspired by the beans I ate at Poggio Duca, a wonderful agriturismo on the border between Romagna province and the Marche. The large inviting dining room has a bank of windows overlooking the valley below the medieval mountaintop village of San Leo.

Braised Borlotti Beans with Pancetta

Makes 4 to 6 servings

Extra-virgin olive oil

2 ounces thick pancetta or good-quality slab bacon, finely chopped

1 onion, chopped

1 tablespoon minced fresh rosemary

1 cup canned crushed tomatoes or tomato puree

1 pound cooked borlotti beans with cooking liquid (see following cooking method)

Salt and black pepper

In a large heavy pot, combine about 1 tablespoon oil with the pancetta. Cook over medium-low heat for about 5 minutes, or until the pancetta fat is rendered and the meaty streaks start to brown. Add the onion. Cook, stirring, for about 5 minutes or until the onion is translucent. Add the rosemary and tomato. Bring to a simmer. Add the beans with their cooking liquid. Stir.

Partially cover the pot and cook at a gentle simmer for about 45 minutes until the beans thicken slightly and the flavors blend. Season to taste with salt and black pepper.

Basic Method for Cooking Dried Beans

Makes 6 to 7 cups

1          pound dried beans, sorted and washed

12        cups good-tasting water (approximately)

1          carrot, cut in 2-inch chunks

2          ribs celery heart, cut in 2-inch chunks

1          small onion, cut in half

1          bay leaf

Several parsley stems

Salt

In a large pot, soak the beans overnight in cold water to cover.

Drain the beans and return them to the pot. Cover with water about 2 inches above the beans. Add the carrot, celery, onion, bay leaf, and parsley. Cover and bring almost to a boil. Remove the cover and reduce the heat so the water liquid simmers. Skim any foam and discard.

Partially cover the pot. Adjust the heat so the water liquid simmers but does not boil. Cook for 1 hour. Test a bean for doneness. Add slightly more water if needed to keep beans covered. Stir gently. Cook for 1 to 2 more hours, adding more liquid as needed, or until beans are tender but hold their shape. Taste. Season to taste with salt.

Remove from the heat to cool.  Remove and discard the carrot, celery, onion, bay leaf, and parsley stems. Place the beans in a covered container and refrigerate for up to 2 weeks before using in a recipe. The beans may also be frozen if you plan to use them in a recipe like soup where firm texture is not crucial.

Creamy Polenta

Makes 4 to 6 servings

1          cup cornmeal, preferably stone-ground

4          cups chicken broth, water, or milk

1/4       teaspoon salt

Grated Pecorino Romano cheese

Whisk the cornmeal, milk, and salt in a saucepan. Cook, whisking constantly, over medium-high heat, for about 5 minutes, or until thickened. Reduce the heat to low. Simmer, stirring occasionally, for about 2 minutes. Remove from the heat.

Do you eat Italian rabbit food, too? How do you prepare your greens? What do you serve with them?