Simple Italy

Celebrating Your Inner Italian

A Voce

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Primavera on a plate. The spring green ortica (nettle) colors hand-made noodles.

I arrived at a Theatre District hotel a day early for the recent International Association of Culinary Professionals conference in NYC but the anticipated tour of the Italian stores on Arthur Avenue was cancelled. My Inner Italian was primed for action, however. Since I wasn’t up for navigating public trans to the Bronx, I consulted The Platt 101 in New York magazine, a list of the top eateries in town. [Read more…]

Botticelli Comes to Bucks County, PA

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Sandro Botticelli, (Florence 1445-1510), Madonna with Child (Madonna della loggia), circa 1466-1467, oil on panel, Collection of the Uffizi Gallery, Florence, Italy.

By Walter Sanders

So how, you might ask, did the Michener Art Museum in Doylestown, PA manage to snag “Offering of the Angels,”one of the most prestigious exhibitions of the new millennium?

The triumph involves the Association of Museums Conference, an empty bus seat, and a fortuitous question.

Bruce Katsiff, the Director/CEO of the Michener related at the media launch event, at the Italian Consulate in Philadelphia, how a chance meeting with a representative of Florence, Italy-based Contemporanea Progetti led to this exciting exhibit coming to Bucks County.

“There was one empty seat left on a bus going to a special event at the Getty Museum in LA three years ago,” said Katsiff. “I introduced myself to the woman next to me and we talked a little. I eventually learned that she was seeking four U.S. museums to host a spectacular exhibition of Italian art from the Uffizi in Florence. She told me that she had already booked three of the museums.”

“Does the exhibit include a Botticelli?” Katsiff asked.

“Yes,” she replied.

Katsiff jumped at the opportunity and the brilliant result is the Michener hosting the exhibit which will run from April 21 through August 10, 2012. This will be the only venue in the northeastern United States. (Look for a future post about the works in the exhibit after SimpleItaly attends the preview.)

From left, Bruce Katsiff, Director/CEO of the James A. Michener Art Museum, Dottore Luigi Scotto, Italian Consul General, Philadlephia, and Jerry Lepping, Executive Director of Visit Bucks County, announce the "Offering of the Angels" exhibit.

Renaissance Italian art lovers, rejoice! An incredible exhibit and value priced at $15 per ticket which includes the exhibit, an audio tour and parking.

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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Leeks

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Soil clinging to the leeks' exterior is easy to see. Not visible is the grit between each thin layer.

Leeks—porri in Italian—are coming to market now. Their sweet flavor, tender texture, and lively green color practically sing spring. But, boy, are they dirty!

If you rinse a leek as you would a scallion, you’ll have a finished dish seasoned with grit.

Leeks contain dirt inside their layers, not only on the outside skin, according to Vegetable a Month.com. “Leeks grow layer upon layer, so any dirt surrounding a layer, gets trapped inside as the leek grows outward. It doesn’t help when wind blows or rain splashes more dirt inside the layers.”

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Trugole Cheese

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Pour a red wine from the Veneto Pre-Alps area with Trugole cheese. Try Valpolicella Superiore or Torcolato Breganze Reserve.

Walter returned from a shopping trip to our local Wegman’s supermarket—which has a fine cheese department—with a chunk of Trugole. “I’ve never heard of this cheese,” he commented as he unpacked the bag. Neither had I.

After allowing the Trugole to sit out for about 30 minutes, we sliced and sampled. The complex flavors of fruit and herbs came as a surprise because the mouthfeel was so creamy.

I headed online to get information from Agriform, the producer printed on the label. When I meet a person for the first time, I want to know where my new acquaintance is from–it gives me a start of knowing that person. I do the same geographic research with a new food.

I learned that Trugole is an artisanal raw milk product from the area around Asiago in northeastern Italy. As the crow flies, it lies about 50 miles south of Switzerland. Topographically, this land is an altopiano, an Alpine plain rich with grasses and herbs. The cows feed only on these plants which gives the milk, and later the cheese, its singularity. The tender texture is due to daily washing of the cheese rounds in a brine solution. It keeps the paste (the interior) soft.

I enjoyed the Agriform recommendation to serve as “un formaggio da tavola o da meditazione”—a cheese for the table or for mediation.

A cheese worthy of contemplation! Think about that the next time you’re at a quality cheese vendor. Get acquainted with a new Italian cheese.