Simple Italy

Celebrating Your Inner Italian

Ten Essential Tools for Pizza Making

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Store your pizza-making tools in a designated cupboard or drawer so they're ready to roll when you are.

Pizza is simple and fun to make at home, although the owner of your local pizza joint would like you to think otherwise. You can shape the crust as thin or thick as you like and top it with Italian San Marzano tomato puree, Mediterranean oregano, true mozzarella di bufala and other high-quality condiments. These ten essential tools are the minimum battery you need to create wonderful pizza right in your own kitchen. If you get hooked, you’ll find plenty more pizza-making toys—from ceramic stones to wood-burning ovens—to tempt you.

Liquid measuring cup

The class liquid measure looks like a small pitcher with a handle on the side and measurement lines painted on the side. It accurately gauges the amount of warm water or other liquid without it running over the top of the cup as it would with dry ingredient measuring cups. These measures are available in silicone, plastic, glass and metal.  Newer designs can be read by looking down into the cup instead of bending to look at it sideways. Be sure to choose one with a pour spout.

Instant-read thermometer

This handy tool takes the guess work out of determining when the temperature (105°F to 115°F) of the water is just right. If the water is too cold, the yeast won’t activate. If the water is too hot, the yeast will die.

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Max, Wally and Lampredotto

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C’era una volta. . . once upon a time. . . Max (Massimo Melani) met Wally (Walter Sanders) in Firenze. Here’s the story in their own words.

The Basilica of Santa Croce holds priceless artistic and historic treasures.

Massimo
First, a few words about the Leather School: Workshop, Laboratory and Show Room of the finest leather goods situated in the old Franciscan monastery of the Santa Croce Basilica in Florence. It was a marvelous place, as were the splendid people working there.

It all started with the Patron Marcello Gori, the owner and director of the Leather School.

Those years in the early 1970s were characterized by a kind of elite tourism. And the Leather School attracted many of these well-traveled, wealthy tourists from around the world. Marcello Gori ensured that his sales and service personnel were first class as well. The staff was multilingual, elegantly dressed, rather good looking and with long experience abroad. I was one of those.

One day in 1972, the owner presented us a colleague, an American boy from Chicago—a certain Wally Sanders, very smiling person, who looked like a survivor from Woodstock or San Francisco–absolutely the first foreigner who was going to work with us.

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Offering of the Angels

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Treasures of Florence fly to Bucks County on the wings of angels.

Imagine possessing so many gems that there’s no more room in your jewelry case for a flawless gold and radiant-cut diamond necklace. You’re forced to stow it in a box in the attic.

No space, either, for the marquise-cut ruby bracelet. Upstairs it goes.

Those pear-shaped sapphire ear drops set in silver filigree? No spot for them in the case. A shame they’re out of sight.

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IACP Culinary Expo

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At the recent International Association of Culinary Professionals (IACP) Expo in Manhattan, I journeyed vicariously to some choice Italian destinations.

Sonia Di Centa (left) engaged attendees with information about the culinary program at the Dante Alighieri language school in Siena, Tuscany.

First stop was at Arte & Cucina, la scuola di cucina italiana in Siena, affiliated with the Dante Alighieri language school. Representative Sonia Di Centa welcomed me to sit and chat about the programs.

She shared photos of the spacious modern teaching kitchen, housed in a historic palazzo in the center of the lovely medieval city where the famous Palio horse race is held. The hands-on classes, taught in English, range from a single session to a four-month program. The curriculum in Tuscan and other Italian regional cooking styles emphasizes fresh seasonal ingredients. Several programs such as Siena Magnifica and Internships combine cooking and Italian language lessons.

The gentleman slicing the prosciutto was born in Palermo and has lived in the U.S. for 30 years.

The images of the food preparation and finished plates had me swooning and wondering if I could apply for a scholarship. As interested visitors crowded the table for information, I bid Sonia arrivederci and headed for a snack of prosciutto di Parma. The representatives of the Consorzio—a conference sponsor—offered samples of 18-month-aged ham and 36-month aged ham. The elder prosciutto was so delicate it had to be sliced by hand.

Elizabeth Wholey (left) promotes her culinary tourism business.

Next, I visited Elizabeth Wholey, a transplanted Californian who has lived and worked in Umbria for 18 years. After a career in art and graphics, she visited Italy and never looked back. She renovated the home in which she now lives and manages Altabella, a cluster of casa colonica guest villas on the border of Tuscany and Umbria. Elizabeth also teaches cooking classes and caters for Altabella guests through her Amore Sapore venture.
I continued my passeggiata and arrived at the illy coffee display. Illy was a conference sponsor and their pop-up caffés  seemed to be everywhere throughout the sessions which suited me just fine. At the Expo, the barista worked two sexy red Francis Francis espresso machines.

As I sampled a caffé made from Ethiopian beans, I noticed the sign that summed up my afternoon.

The Inner Italian Q & A: Lenora Spatafore Boyle

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One in an occasional series of interviews
with those who try to “live Italian” wherever they are.

Lenora Spatafore Boyle

Lenora Spatafore Boyle has worked as a Speaker, Life Coach, Option Method Mentor, and Workshop Leader for the past 20 years. Every September, she leads the Italy Retreat for Women to live la dolce vita on the Italian Riviera and Tuscany. She grew up in an Italian-American neighborhood in West Virginia surrounded by 34 first cousins. Married to an Italian-American, she is the mother of two adult children. She blogs at Italy Retreat for Women and Be Happy Life Coach.

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Q: Living “Italian”. . . Is it a good lifestyle or the best lifestyle? Why?
A: It’s the best lifestyle. In the DNA of those who live in Italy, even though there are troubles and challenges, they know how to enjoy the moments in a day.

In Italy, you experience the best life has to offer. You soar beyond the ordinary and there are always surprises: Like finding the local chefs cooking in the street one night, followed by a parade and dancing in the street. The flavors of Italy imprint indelible memories into your heart. The fragrance of pesto or tomato sauce, the sweetness of lemon trees, grapes, basil and other herbs fills the air. You can taste the fresh mountain air or the salty air of the Mediterranean. Air so fresh, like a new morning after a rain.

In Italy, your heart opens, mind expands, freed from too many ‘shoulds.’

Q: Where are you from in Italy?
A: My four Italian grandparents are from Calabria in Southern Italy. My two children and I have our dual citizenship with Italy, and have U.S. and E.U. passports.

Q: What does “living Italian” in the U.S. mean to you?
A: Living Italian is living la dolce vita, “the sweet life.” This is all about enjoying an enriched life and living a happier life. It is going on adventures, making life at home sweeter, having fun with friends and family, cooking together, walking together, learning together—all in the spirit of la dolce vita. ‘Living Italian’ is transforming. Cooking Italian food together with family and friends, with some Bocelli or other Italian music in the background, drinking a red wine, and sitting and eating together, is the best way to “live Italian” in the US.

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