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August 16, 2016 by Gina Stipo Leave a Comment

August Palio of Siena

IMG_1139The Feast of the Assumption of the Blessed Virgin on August 15 is a national holiday in Italy and throughout most of Europe, and many Europeans go on vacation around this time – which is why so many places are closed when you take an August vacation to Italy! But in Siena, Tuscany, the feast of ferragosto has special significance to the Sienese:  the city has been dedicated to the Madonna del Assunta since the middle ages and the exceptional horse race known as the Palio has been run in her honor on August 16 for over 300 years.

Throughout Siena’s long history, the Madonna of the Assumption has protected the Sienese people.  From the victory over Florence in the battle of Monteperti on September 4, 1260 to World War II and the present day, the Sienese have begged for and received divine protection and have dedicated themselves to honoring the Virgin.  So the Palio run in her honor on August 16 is special and the winning contrada – neighborhood of Siena competing in the race – streams into the cathedral after the race, waving their colors, beating the drums and singing a Te Deum of thanksgiving to the Virgin.

IMG_1604The palios held in Siena in medieval times were horse races that started outside the city and ended at the Duomo, in addition to competitions and mock battles held in the Piazza del Campo. The first Palio run as we know it today – 3 times around the Piazza del Campo on a temporary dirt track – was run on July 2nd in the 1650’s and the August palio was added in 1701.  Ten neighborhoods of Siena compete with each other in a race that takes 1 minute and 15 seconds.  The winning contrada gets to claim the drappellone, a silk banner especially painted for each race, as well as bragging rights to the victory. The banners are beautiful pieces and always have the image of the Madonna and the ten contrada colors or symbols that are competing in that race.IMG_1521

It is an exciting time in Siena during the days of the Palio.  A week before the race the dirt is put on the piazza track and the Sienese say “C’e’ la terra in Piazza”, which literally means  “the dirt is in the Piazza” but figuratively means “life begins again, hope begins again.”   Four days before the race the horses are chosen and then assigned to each of the ten competing contrade and trial races are run both morning and evening leading to the actual race at 7 pm on August 16th.

The night of August 15 is a festive night with a special dinner in each contrada’s piazza featuring lots of singing, celebrating and hopes for a victory, or at the very least defeat for your enemy!   On the afternoon of the race the horse and jockey enter the contrada church and are blessed by the contrada priest before taking part in the historic medieval parade, winding through the streets of Siena and ending in the Piazza.   All 17 contrade participate in the parade and at the very end the palio banner enters on a cart pulled by six white oxen to lots of cheering and clapping!  You can feel the emotions increasing and running high – thousands of people are packed into the Piazza with thousands more crowding every window and balcony.

When we took a group to the Palio two years ago we had perfect seats on a balcony that gave us a great vantage point for watching the start and finish of the race, as well as the crazy excitement that happens as the winning contrada celebrates, hoisting high the jockey, waving the Palio banner and hugging and kissing the horse and each other.  We were fit in like sardines on our balcony, but we didn’t mind because the view was so wonderful.   Oh, and we had refreshments…and a bathroom.

Nothing can compare to participating in the Days of the Palio with an insider like Gina.  In 2017 we’re planning to take a group to the August Palio – the Selva (the contrada that Gina is a member of) will be running!  If you’re interested, let Mary know and she’ll get you on the list! We limit our group to 10 people.

To listen to the race on the 16th August at 7 pm, Italian time – click here. You can also watch after the race on YouTube.com (google 16 Agosto Palio of Siena 2016).

 

Filed Under: Blog Categories

May 16, 2016 by Gina Stipo 2 Comments

Mary and Gina are Ecco la Cucina, offering culinary adventure tours in Italy!

frontOur spring trip to Tuscany is just a few weeks away and we are both excited to get back to Italy!   Our June culinary week is based in our favorite villa on an historic estate south of Siena and we have an exciting week of food and wine events planned for our group!  June in Italy means cherries and apricots, new onions and garlic, and an explosion of roses and poppies covering the countryside and towns with color.  The season begins for outdoor food festivals and we’ll take the group to our favorite sagra celebrating pasta and grilled meats.  IMG_1667

While we’re in Italy, we will also be visiting Piedmont and Emilia Romagna to put the finishing touches on our 2017 culinary tours to Alba, Asti and Bologna for next spring and fall.  Think truffles, Barolo wine, balsamic vinegar and Parmigiano!

IMG_1344Our tours are all inclusive:  we stay in lovely villas that become your home for the week, all meals and transportation to excursions are planned to help you relax and we’re there every step of the way to show you the best each region has to offer.IMG_1415

wine touringOne of the things that rate our tours above our competitors is the attention to detail and personal service we offer and we consistently hear that our value for cost is exceptional.  We lead small groups of 8-12 people where everyone stays together in a beautiful villa and excursions are carefully thought out to entertain and educate, introducing you to local people who love to share their vineyard or city or farm with you.  It surprises us when we read itineraries of other tours that leave their guests at the hotel “on their own for the evening”, supplying them with a list of suggested restaurants to pick from. On our tour, when the culmination of the day arrives, we are there offering cocktails and wine before we all enjoy dinner together at a favorite restaurant!  We’ll guide you through the menu and help you order and enjoy the best the season and locale has to offer. IMG_6496

When you travel with us, Mary is there from the beginning to help you pick the best airports and to plan things to do and see before and after you join our culinary adventure.  Gina’s knowledge of the area and fluent Italian from her years living there, helps ensure that the week goes smoothly and you are able to immerse yourself in the culture, history and culinary delights of Italy without worry.  Our guests also receive our comprehensive guide on traveling to Italy and have access to our local guides to maximize your touring experience, wherever you go.IMG_3001

We hope you’ll allow us to show you Italy!  Check out the Ecco La Cucina website for more information

Filed Under: seasonal & summer fruit, Tuscany, Wine Tagged With: culinary adventure, culinary tour to Italy, culinary tours, ecco la cucina, food tours to Tuscany, Italy tours

April 19, 2016 by Gina Stipo 3 Comments

Why does every food writer and recipe I read in the US call for kosher salt?  It’s so prevalent I find myself wondering who is behind the big push for Americans to be better cooks by using kosher salt?  I was reading the recent NYTimes article “The Single Most Important Ingredient”  by Samin Nosrat who wrote “Salt, Fat, Acid, Heat”, and was super excited to see what she said about salt!  Because it truly IS the single most important ingredient you can use. And there it was – she advocated kosher salt.  I was crushed.

Allow me to clarify a few things:kosher_salt2

Kosher salt, used exclusively in the US, does not equal whole sea salt.  Sea salt is made up of sodium choride (about 85%), as well as dozens of naturally-occurring minerals that help to temper and balance the sodium, both on the palate and in the body.  Kosher salt goes through a process that strips all these minerals, leaving 99% sodium to which a chemical is added as an anti-caking agent.  It’s called “kosher” because when koshering meat you needed to use a large kernel of salt, not the fine stuff that would melt.  So, kosher salt has large kernels, what they call “grosso” in Italian or “gros” in French. 

I lived in Italy for 13 years, long enough for my palate to change.  After a few years, when I would return to the US for a visit, I was struck by how the addition of kosher salt adds acrid and bitter notes to any dish.  The Culinary Institute of America did a study that reflected this surprising development in their quest for taste differences in various whole sea salts; I’m on the hunt for that study and will post it as soon as I can get my hands on it.

This denatured salt is then chemically laced to reduce clumping.  It renders a product far inferior to natural, whole sea salt.  I call it a “dead salt”.  Kosher salt certainly should not be used in trying to reproduce authentic world cuisine, such as the Saveur magazine article on arab influences on the Italian island of Sicily.  Here is a recipe from the city of Trapani on the west coast of Sicily, where they’ve been farming salt since the ancient Phoenicians 5000 years ago, and yet the Saveur recipe calls for kosher salt!  Why?  Salt from Trapani is a main export from Sicily and it’s available in the US – in grocery stores (Alessi brand), at TJMAXX, Home Goods and Italian specialty shops near you!IMG_0636

There is farmed whole sea salt available in the US from around the world: France, Spain, Brazil.  But even salt mined from a mountain, such as beautiful Himalayan pink salt from the mountains of Pakistan, was once a sea 10-100 million years ago.

Well I for one have had enough and am on a crusade to fight kosher salt and help whole sea salt find its place in America’s kitchen.  Join me! Buon Appetito!

 

 

 

https://www.attheitaliantable.com/kosher-salt-us/

Filed Under: Blog Categories, Salt, Sicily Tagged With: italian sea salt, kosher salt, salt, sea salt, Trapani, whole sea salt

February 25, 2016 by Gina Stipo 2 Comments

Trusting in Italian Extra Virgin Olive Oil

olive oil There has been a lot of press lately regarding authentic vs adulterated extra virgin olive oil.  Especially Italian, which everyone considers some of the best.   In both taste and health benefits, extra virgin olive oil from Tuscany, Sicily and Puglia can’t be beat, and you feel good about buying it for yourself and your family.

Until they tell you it’s all fake and you can’t trust the label.  Then what are you supposed to do?!

evooIn some respects, it’s true: there is a lot of adulteration going on with extra virgin olive oil.  You need to know who you can trust, where you can turn for good information.  The label on the bottle says “Italy” or “Italian”, but the small print gives a key to where the oil comes from: ES -Spain, TU- Tunisia, GR-Greece, etc.  Often the small sprint says “bottled in Italy”, which means the olives or oil can come from anywhere and are bottled in Italy.  Berio and Bertolli, two of the only Italian olive oils available until about 25 years ago, were famous for this.  At any rate, it gives a bad name to one of the most delicious and healthy products we have access to.  That’s why a little knowledge can protect you and make you feel confident when purchasing olive oil.

In Italy, there are hundreds of comestible products that carry a seal of approval from the corresponding consortium governing that product.  Think Parmigiano Reggiano DOP cheese, Aceto Balsamico, Brunello di Montalcino DOCG wine (in fact, all the hundreds of DOC/DOCG wines coming out of Italy).  In short, there are governing bodies that control and regulate the growing, production, packaging and geographic area of hundreds of foods and drinks produced in Italy.parmigiano dopIMG_3473aceto balsamico

 

 

 

 

bourbon barrelsIn America there is only one product that can carry its name only if the rules for ingredients, production and geographic area are followed.  Anyone??  Bourbon:  Must be 52% corn, aged a minimum of 2 years in brand new toasted oak barrels and must be made in the USA.  One, out of all the things the US makes.  By comparison, Italy has literally hundreds.

The consortiums that govern Italian DOP and IGP/IGT olive oil have a process they follow to determine that the product has followed all the rules for producing that oil:  only the right olives that are grown, pressed and bottled in the given territory are given the seal that the producer proudly puts on the bottles.  This seal has a serial number that can be used to see who grew the olives, where they were pressed and bottled.  The process of pressing the extra virgin oil is also controlled to avoid heating the product, which deteriorates the oil and affects the acidity.  That’s how important food is to Italians, that is an example of how seriously they take their olive oil.IMG_0261

Search out and purchase extra virgin olive oil that has either a DOP or an IGP/IGT seal on it.  Make sure that the bottle has the year that it was made:  olives are picked and pressed in November and December of each year and the oil should be as young as possible.  601B4277-8E4A-4025-B8C2-9CB5C0B5DB97

Look for a dark green bottle.  Extra virgin olive oil can be very green when pressed if the olives used were predominately green.  But it loses the green color over just a few months and will be golden yellow by the next summer.  So avoid any green oil in a clear bottle; chlorophyll has most likely been added.

Italian extra virgin olive oil is one of the best products you can use and it is possible to get some really great stuff without traveling to Italy.  Where to get the product?  Gustiamo is an Italian import company that is very good and has several DOP oils to purchase.  Costco brings in an excellent IGP olive oil from Tuscany and it’s available now.  And obviously you can join us, Ecco La Cucina, on one of our culinary tours to Italy, which will give you many opportunities to purchase excellent oil to carry or ship home!  I hope this information helps you to feel more comfortable in buying olive oil!

Filed Under: olives/olive oil, seasonal vegetables, Spices, Tuscany Tagged With: cold pressed olive oil, DOCG, DOP, extra virgin olive oil, IGP, IGT, olive oil, tuscan olive oil

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