Simple Italy

Celebrating Your Inner Italian

Renewing Wedding Vows Italian-Style

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By Walter

When Sharon and I married in 1978, we had to jump through secular and ecclesiastical hoops to get to the altar in Santa Croce’s Medici Chapel in Florence.

Forty years later, all we had to do was cross a small piazza to the parish church of San Michele Vetere in Cremona.

As we planned our May 2018 trip to Italy, we intended to renew our marriage vows but, unlike four decades ago, we had no formal plans.

Sharon was looking to sharpen her Italian language skills and found an immersion program through La Studentessa Matta. Sharon reserved back-to-back sessions with Elena and Gianna in Bergamo. She lived with the teachers in their homes and did EVERYTHING in Italian.

I planned to meet Sharon after her programs and we would spend a couple of weeks savoring life in a small city Italy. I flew on mileage reward tickets (thank you, United and Lufthansa) and had to travel around available dates.

That led me to spend some time in Milano then in the Lunigiana of Tuscany with old pals James and Martha of Wandering Italy and Martha’s Italy.

My Wife Has AirBnB Radar

Sharon has the knack for finding stellar AirBnB accommodations hosted by spectacular people. She has consistently demonstrated that talent on four continents and counting.

Once we chose Cremona (grazie Fred Plotkin for the recommendation in Italy for the Gourmet Traveler) as our base in northern Italy, she worked her magic once again.

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Bresaola

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Bresaola is salted, air-dried beef, a technique that dates from medieval times.

CHIAVENNA–After an hour’s drive north of Dervio on the eastern shore of Lake Como, my Italian teacher Elena Arezio pulled her Volkswagen into a municipal parking lot in Chiavenna. This was north country–a mere 6 1/2 miles from Switzerland as the crow flies.

We had an appointment at Del Curto Macelleria, a century-plus-old family butcher shop that produces some of the finest bresaola in the province of Sondrio, Lombardy. Elena makes a pilgrimage to Del Curto every holiday season to buy the salted dried beef and other salumi.

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We found the shop locked since it was still officially the mid-day break. An older gentleman responded to our knock. He was co-proprietor Enrico Del Curto who went to fetch his brother Aldo, ostensibly the spokesman for the operation. At first, Aldo didn’t say much but he soon warmed to the topic of his life’s work as he led us downstairs to a series of spotless white curing rooms.

Tradition and Time to Create Bresaola

Aldo Del Curto in the drying room.

Bresaola enjoys IGP (protected geographical designation) status. Several cuts of beef from the leg and flank can be used. Aldo stresses that Del Curto uses only Italian beef while some other producers import beef from South American countries. Some cuts are bone-in; the boneless “nocino” commands a premium.

Del Curto starts the process by rubbing a mixture of salt, pepper, and garlic over the beef. The seasoned cuts are packed tightly in covered tubs for no more than 15 days. During this stage, the salt draws out liquid and seasons the meat.

After draining the liquid from the meat, a small amount of potassium nitrate is added to prevent botulism. “Pochissimo [a tiny amount],” says Aldo, who says that some of the meat is lightly smoked but most clients prefer the air dried.

Aldo opened the doors to temperature-and-humidity controlled rooms where hundreds of beef chunks were hanging. Some of the longer-hanging pieces were covered with muffa (a soft white naturally-occurring mold) that looked like snow.

I’m astounded that one butcher shop could produce such a volume of bresaola. Aldo responds proudly that the beef is served in fine restaurants in Paris, Rome, Milan and other cities.

At last, the tasting room. Aldo machine sliced the bresaola as thin as silk. I blinked at the ruby color, more vivid than fresh beef. The slice dissolved on my tongue. The bresaola was a revelation: tender, moist, complex, slightly saline but not salty.

Grazie, Aldo and Elena, for a unique slice of Italy.

Violino di Capra

The Del Curto brothers also produce violino di capra, cured and air-dried goat shoulder. The whimsical name is a nod to the resemblance that the elongated shoulder shape has to the musical instrument. Here’s a look at Aldo slicing a Stradivarius of cured meat at the 2016 Slow Food Salone del Gusto. Sadly, I didn’t taste the goat prosciutto. Del Curto only sells the whole violin, not slices.

How Goat Prosciutto is made.

What’s the best Italian salume you’ve eaten?

Simple Italy Greatest Hits

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Le cose cambiano. Things change.

SimpleItaly is evolving. Fresh posts will appear less frequently.  Our greatest hits, however, are always a click away. When we discover a new Italian regional recipe, destination, experience, or person, we’ll share the gems with our fellow Inner Italians.

Let’s re-visit some of our fondest timeless memories–encompassing cooking, wine appreciation, people, music, movies, art and serendipitous experiences–from a decade of SimpleItaly.

Bolognese-style lasagna

Lasagna alla Bolognese (Bolognese-style lasagna),  a dish that embodies the allure of slow food, has only four components–fresh spinach noodles, ragu, balsamella, Parmigiano-Reggiano–but each deserves attention.

Flavors of Friuli

Elizabeth Antoine Crawford traveled throughout Friuli for five years to research her new book.

 

Sauerkraut, poppyseed, and cinnamon-sugar on pasta. Is this Italian cooking? It is in the northeastern region of Friuli-Venezia Giulia.  These seductive ingredients and more are explored in Flavors of Friuli: A Culinary Journey through Northeastern Italy.

 

A truffle hunter with his prized partner.

On the Truffle Trail in Le Marche

Acqualagna is all about truffles. One-fourth of the residents are qualified truffle hunters and 70 percent of Italy’s truffle dogs are trained here. The white truffle is celebrated each autumn with the Fiera Nazionale del Tartufo Bianco. (This article first appeared in the November 2011 issue
 of the travel newsletter Dream of Italy.

Confetti Town

Lining the main streets of Sulmona, in Abruzzo, are shop after shop selling confetti, the confectionary for which the town is famous. It sounds simple: start with almonds, pistachios or hazelnuts and coat them with multiple layers of molten sugar cane syrup. This dessert artistry has been evolving since Roman times when almonds were coated with honey. The results are magnificent. They are edible mosaics, work so detailed, artistic and well-executed that they fool your eye. Of course these are real flowers . . . no, they are confetti.

Brides of Amalfi

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Love was in the air during a visit to the Amalfi Coast.

Ragazzi Reminisce

The Leather School, tucked in back of The Basilica of Santa Croce, is the scene for this dynamic duo’s meeting.

C’era una volta. . . once upon a time. . . Max (Massimo Melani) met Wally (Walter Sanders) in Firenze. (Spoiler alert: An iconic Florentine panino plays a supporting role.) Here’s the story in their own words.

The Inner Italian Q & A: Melissa Muldoon

All of our Inner Italians shared delightful personal journeys but, so far, only one has gone on to become an Italian language and travel diva. Artist, designer, cultural conduit, and author Melissa Muldoon hosts La Studentessa Matta (The Crazy Student).

Whites for Summer

In his wine commentaries, Walter seeks out the best, most affordable, wine produced from Italian grapes. He hopes to raise awareness of indigenous varietals that deserve a place on your table.

Lemon Semifreddo

The spoon dessert semifreddo translates as “half frozen.” A cross between a frozen soufflé and gelato, a semifreddo delivers the plush mouthfeel of frozen meringue with the luxurious richness of cream. This lemon version pairs well with red berries.

Malika Ayane


Of this sensational pop vocalist, Paolo Conti said: “Il colore di questa voce è un arancione scuro che sa di spezia amara e rara.” The color of this voice is a dark orange with a dark and rare spice.

Cinema Italiana

SimpleItaly adores this hangdog comedy. What happens to those Italians left behind during Ferragosto, the national August vacation? One such scenario is brilliantly portrayed in the 2008 film Pranzo di Ferragosto released in the U.S. as Mid-August Lunch. Gianni di Gregorio, who co-wrote the script and directs, stars as the soulful Gianni who lives in the heart of Rome with his 93-year-old mother, exquisitely played by Valeria De Franciscis.

Do you have a cherished Inner Italian memory? Share it below.

Taxi Tales: Part 3 Paestum

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By Walter Sanders

Magna Grecia! Paestum is the site of well-preserved Greek temples dating to 600 BC. Sharon had visited Paestum some years ago on a press trip and wanted to share its wonders with me. Modern Capaccio-Paestum is also a thriving seaside resort with a wide range of facilities.

Walter and his taxi hero Antonio.

Walter and his taxi hero Antonio.

It was Ferragosto, the August holidays, when we arrived at the train station. We stepped out into the afternoon and encountered one person: a taxi driver named Antonio. We introduced ourselves, he loaded our luggage, and asked “Where to?”

“We have no reservations…anywhere,” I said.

“That could be a problem this time of year, but don’t worry, we will find something.”

He immediately called his father who runs a tourism coach business and is well connected with the local lodging providers.

The dad provided suggestions. Antonio called hotels while we drove the seafront hoping for a cancellation or a no show. No luck. We moved away from the seaside to agroturismo establishments located near the numerous mozzarella di bufala enterprises inland. Nothing. We even looked at old style rooming houses. Still nothing.

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Antonio called his sister to network with her. After more than an hour of searching we had a lead on a country house owned by one her friends. It was away from the sea…but it was available.

Ricotta di bufala cannoli and a pastry cream cornetto at Tempio.

Ricotta di bufala cannoli and a pastry cream cornetto at Tempio.

It turns out the home belonged to a widower who died in January. He had willed it to his two daughters who were hoping to run it as tourism lodging. We were destined to be the first paying guests.

The Antonio network had worked. Over the course of several days, he squired us to some of his preferred spots: Azienda Agricola Tempio for a divine breakfast of bufala milk ricotta stuffed cannoli and Azienda Agricola San Salvatore 1988 for a marvelous fixed price summer lunch of local foods.

We used Antonio for our long hauls to Pasteum, and even once to stock up on groceries. He was a gem to us.

Contact info: Antonio Savria Mobile: 39 334 819 8398

Taxi Tales: Part 2 Palinuro

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palinuroBy Walter Sanders

We always tell our readers and friends that Italy is great, but try and avoid it in August. Ferragosto is when Italians have a month of vacation, and many go to the seaside. Those towns are jammed, and the Italians who work there would rather be someplace else.

So we broke one of our own cardinal rules. We were invited to spend time with a friend in Pisciotta on top of a hill overlooking the Cilento Coast south of Salerno. When our hostess needed to commit to some other friends, we had the opportunity to ride with a driver named Francesca to Palinuro.

She was a delight. And incredibly helpful. (She stored an extra bag in her home while we traveled the shore: a generous offer and a guarantee that we would engage her again later in the trip.) We chatted all the way to Palinuro.

Francesca and her husband surprised us at the train station to say buon viaggio when we left Palinuro.

Francesca and her husband surprised us at the train station to say buon viaggio when we left Palinuro.

She dropped us off in the center of town near the Pro Loco, an office that might be helpful in finding us a place to stay. If we couldn’t find a place to stay in this busiest month of the year in this seaside town, we could stay with her and her husband in the hills. We thanked her for her kind offer.

It was 1:30 PM when we went to the Pro Loco which serves as the nexus of tourism. It was closed until 4:00 PM. So we decided to have lunch. We returned to the Pro Loco shortly after 4:00 PM. It was locked. We sat on a shaded bench outside the front door and waited. We could her the phone ringing in the office.

About 4:45 PM a lovely lady approached, unlocked the door, put on the lights, and booted up her computer. We gave her some time to get organized, then I entered to discuss finding a room.

She gave me the sad news that every hotel, pensione, B and B room was booked. And most had been reserved for a year. I asked her if she had any recommendations. She asked if we would mind staying with a family, her family,

We stayed with her family in a lovely room with a private bath, broad terraces and a distant view of the sea. It was special.

Contact info: Francesca Iorio mobile: 340 5594744

Taxi Tales: Part 1 Naples

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By Walter Sanders

P1120663It was an ideal day of touring in Naples. Via Tribunale was lively with shoppers and tourists taking selfies with the bronze Pulcinella. The funicular ride to Castel Sant’Elmo high above the bay delivered us to a breezy, fresh air mass much cooler than the busy streets of the centro. I shot pictures and videos with my phone.

We splurged on a late lunch overlooking the city, bay, and Mount Vesuvius in the distance. Plates of fresh seafood kept coming. I wandered the terrace and took group photos of families.

It was late afternoon by the time we took another funicular down toward the port. We got off, but we weren’t near the port. I G-mapped to try to figure out our location. At street level, it was hot and humid and we were tired and getting grumpy.  We decided to grab a cab and return to the Hotel Palazzo Decumani.

I always like to sit in the front seat in a cab when the driver agrees. Ours did. The cab driver was a delight. We talked about his two sons…the oldest was a partner in the cab business. We stopped at an ATM for some cash. He took us at the hotel and we were glad to be back in air-conditioned comfort.

Salvatore, the spirited Neapolitan bar man at the hotel lounge, was on duty. I reached for my phone to share some of our videos of the city that Salvatore loves. The phone was not in my pocket.

I was devastated. I scrambled. “Sharon, do you have my phone?  Have you seen it?”

How stupid to leave a phone in a cab. How dumb to leave a phone in a cab in Naples. I asked Sharon to call my number from her phone. No answer. I asked the hotel desk to call the cab stand where we had caught the cab. “No, we didn’t the driver’s name (but we knew about his family!), we didn’t know the cab company, we didn’t have the driver’s mobile phone.”

I got on-line via my lap top to chat with the phone service provider: Google’s Project Fi.

She asked me whether I wanted to deactivate the phone. “No, not yet,” I typed. “I want 60 minutes. The cab driver was such a good guy.”

We camped out in the hotel lounge on a sofa with a view of the front door. An hour went by. Then 90 minutes. I opened the lap top to chat with Project Fi again. The service person, Michael, pulled up the thread via my mobile number and asked whether I wanted to deactivate the phone.

“There he is!” called Sharon as she jumped up to run to the front door.

It was the taxi driver holding the phone up like a trophy. He saw me. I gave him a big hug and he kissed me on both cheeks. I thanked him, and thanked him again.

“May I offer you something…a glass of wine, a beer?”

“No thank you” he said.

I asked him where he found the phone. He said he had five more fares after us. When he was cleaning out the cab for the night, he noticed a black phone sticking out from under a black floor mat under the seat. He saw English language on the screen cleaning pad attached to the back of the phone. “This belongs to the simpatico Americano who I brought to the Hotel Decumani.”

I hugged and thanked him again. I gave him 50 Euro and waved goodbye as he drove off. When I got back to the lap top and the chat, there were a series of “Walter, are you still on line?” entries.

I typed “Yes! You won’t believe this but the driver just returned with the phone.”

taxidrawingI hogged a full page in the hotel guest book with a drawing of a beaming guy holding a mobile over his right shoulder, a cartoony drawing of a taxi cab with a smiling grill, and a recap of the phone story. That’s when I realized that I had neglected to get the driver’s name.

Sharon and I then traveled to some seaside towns for two weeks. Because we enjoyed Naples so much, we decided to return there earlier for our return flight on Meridiana back to JFK. Sharon booked an AirBandB on lively Via Tribunale and we stayed for a couple of nights.

Francesco Aragiusto, the hero of our taxi tale, with Walter.

Francesco Aragiusto, the hero of our taxi tale, with Walter.

One afternoon we enjoyed some time and wine at the port. We decided to grab a cab back to the room. There were a couple of cabs on our side of the street, but no drivers. So we crossed the street to a different cab stand with dozens of drivers at the ready. I acknowledged the nearest, told him where we wanted to go, and asked if I could sit in the front seat. He said yes.

Then we got a better look at each other. He said “I remember you! You left your phone in the cab.”

“And you found it and returned it!” We rubbed each other’s heads and had a mini celebration.

I asked for his name: Francesco Aragiusto. One of the many upright and honest citizens of Naples.

Do you have an Italian taxi tale? Share it here.

Coming up . . .

Taxi Tales: Part 2 Palinuro