Watch out for tomorrow !

Né di venere né di marte, non si sposa né si parte; né si dà principio all’arte.

This traditional proverb translates to shouldn’t leave for anywhere, get married or start a work of art on Friday or Tuesday. Tuesday because it is named after the God of War Marte and Friday because legend has it that the evil spirits were created on this day.
Combine that with the number 17, which when viewed as the Roman numeral, XVII, it is then changed anagrammatically to VIXI, which in the Latin language it translates to “I have lived”, the perfect tense implying “My life is over.”  History shows us the power of this phrase, following the executions of traitors the famous Roman leader, Cicero, is said to have  declared “Vixerunt” (they have lived), the archaic formula intended to ward off ill fortune in such circumstances.

Combine these two elements and you have the equivalent to Friday the 13th in most other parts of the world.

Our solution – why of course a little FORTUNATA! What’s in the name Fortunata? Fortunata means lucky in Italian. In Italy  the “corno”  (aka the red hot chilli pepper) is supposed to assure the owner of warding off evil and blessing each event with a lucky flair.  Pierotucci has created a line of handbags that carries FORTUNATA as its name and but of course, the lucky corno has been incorporated into the bag!

Genuine Italian Leather Good Luck Charm

Every Once and a While a little bit of Nostalgia

When my Italian friends hear that  I am from Miami, they always ask – well what are you doing here? As if to them it were a no brain-er – Florida equals sun and fun equals beach and relax.  But we all know that when you “live” somewhere – and that somewhere is also where you work – then you have a tendency to skip over all the fun, sun, beaches and relax.  I love Florida with its unique environment between the ocean, the gulf, the swamp, hammocks  and everglades.  I do miss getting up in the morning and not having to reach for a bathrobe because you will freeze your bum off with the first step out of bed and I miss eating all that good fresh fish.   I happened to catch a glace of this video and it just brought it all back.

Skyline with Ponte Vecchio

It’s the same thing with all the Italians that live here in Florence Italy – they have these wonderful landscapes, beautiful artwork, great food and even better wine.  So when I tell some one that I live and work  in Florence, Tuscany and they say lucky you,  (as an expat transplanted here) I just agree with them.  I feel very lucky to be living here. In fact every time I go over the Arno river and get a quick glimpse of the Palazzo Signoria and Ponte Vecchio,  I am reminded of how god it feels to be living here.

Did you know that there was no goddess of music?

Ancient Greek and Roman mythology appears to give us only a muse for music and her name was Euterpe, one of 7 sisters who were proclaimed to inspire.  While describing the newest consignment of Carnelian shell cameos my research pulled up that the enticing figure in this 4 cm oval shaped pendant framed in 18K gold could only be a muse, since the only deity of music was Apollo – a man ! THE MOUSAI (Muses) were the goddesses of music, song and dance, and the source of inspiration to poets.  Pierino Neri, the artist who carved this particular cameo, choose to use the contours of the shell and hand carve a lyre by her side instead of the more commonly found double flute.

The Bull mouth or Red Helmet sea shell, also known as the carnelian shell, were discovered to have layers of strongly contrasting colors and the shells were large enough to be perfect for carving cameos making them ideal for carving into cameos. The vivid colors and contours of the shell become are both the objective and the challenge that each artist is confronted with as they decide what image and how to portray it.

Our Eutrepe has fine details in her hair, the laurel wreath encircling her head and the folds of the gown.  It is quite impressive how the artists creates an entire story of time, beauty and depth while portraying only one element.

Happy Befana to one and all

This is the time that the real child comes out in the Italians – a playful holiday where the children run and hide and the adults walk around calling each other “Befana’s”  or old witches .

The 6th of January is stockings that are full of goodies from oranges, candies, potatoes, garlic and carbon coal. For many of the older generation, especially after the war, memories of the Befana are more strongly embedded than those of Babbo Natale  a/k/a Santa Claus because this was when the real gift came – trucks and dolls, and it was Santa that brought the sweets and carbon coal.

We are Pierotucci Leather Factory wish everyone a very happy Befana day !!

check out this site for even more info on the Befana.

http://www.justfoodnow.com/2012/01/05/la-befana/trackback/

If a picture is worth a thousand words

If a picture is worth a thousand words then I can only imagine the story pouring out of  a hand carved cameo.   An artist will thoroughly study the shell – his or her canvas – to find the curves, bumps, nicks and dents that they need to incorporate in their image.  Then, much like Michelangelo insisted, they will free the story or object that is captured inside of the shell.

One of the newest additions to the Pierotucci Sardonyx Collection is this enthralling cameo, carved to use the shell at a unique angle – as a diamond shaped cameo exquisitely framed in 18K gold with a top hook to be worn as a pendant or a back clip, so that it doubles as a brooch.  The sardonyx seashell is defined by a thick outer layer and a dark brown interior.   In fact a finished sardonyx cameo will have a varying shades of brown in the background and a white foreground, closely resembling marble.  Sardonyx or what is most commonly known as Helmet shells have been used since the Roman Empire for everything from food to cooking pots, trumpets, and jewelry.

According to Homer and others, he was a son of Tros by Calirrhoë, and a brother of Ilus and Assaracus; being the most beautiful of all mortals, he was carried off by the gods that he might fill the cup of Zeus, and live among the eternal gods. (Hom. Il. xx. 231, &c.; Pind. Ol. 1. 44, xi. in fin.; Apollod. iii. 12. § 2.) The manner in which he was carried away from the earth is likewise differently described; for while Homer mentions the gods in general, later writers state that Zeus himself carried him off, either in his natural shape, or in the form of an eagle, or that he sent his eagle to fetch Ganymedes into heaven.  (source)

It appears that the artist of this delicate and unique cameo was inspired by the story of Zeus sending his eagle to carry off the young boy, and carved this image to depicting the fate of Ganymedes, surrounded by a flowing ribbon that frames the cameo within the 18K gold frame.

Tuscany and how to enjoy it!

Where to go in Italy ? – Why Tuscany of course!  But when you are in Tuscany there are so many areas to visit – each with special characteristics, it really merits looking for accommodations that compliment your travel style, expectations and dreams of Tuscany vacation.   Tuscany Villas & Tuscany Apartments to rent in Italy is an excellent way to visit and enjoy the country side.  Something a little different from a classic hotel which allows for more freedom in your daily activities and gives you an opportunity to meet the people and life the Tuscan life style.

Christmas Lunch in Tuscany includes . . .

I was introduced to this great idea of receiving Christmas baskets from your employer while working in Tuscany and though sometimes they can be quite predictable filled normal kind of stuff  . . . every once in a while there are a few  surprises.  Last year both me and DH brought home Christmas baskets  filled with sweets – and while they were all delicious . . . there is a limit to how much sugar two people can consume (I know not everyone agrees…but in our household it is true!)

This year we have two complementary baskets – DH brought home an artisan baked pandoro, ricciarelli, panforte and a delicious selection of dried fruit (figs, dates, apricots) AND chocolate covered torrone – then he had a hunk of Parmesan cheese, two different types of salami and the traditional cotecchino for the New Year celebration. – Practically one third of Christmas lunch is in his basket.   I instead am bringing home three bottles of Chianti wine – another third of Christmas dinner.  The last piece is already in the refrigerator waiting to be baked, broiled and roasted.

We will start off with what the Italians call “affettati.”  Translated this is a huge cutting board filled with salami, prosciutto, dried figs, Parmesan cheese and honey and on the side there will be a few crostini neri (the Tuscan chicken liver patè)  and of course a fett’unta!  We have been saving all the bottles of fresh pressed oil so that we can taste our way through the holidays.

OK.

I admit we have already done a fair bit of taste testing – but in our defense we have received over 10 different olive oils  from friends, clients and relatives. We couldn’t possibly control our urge to taste the new oil with some toasted bread, a bit of garlic, fresh ground pepper and salt…. yummmmmm.

After we have finished off the cutting board – we then move on to the pasta.  This year DH has requested lasagna, just like Nonna used to make.  Well I don’t know if it will rank up there with Nonna, but I have been told my lasagna is definitely a 4 star masterpiece.  So I do aim to please.  It’s simple enough in the ingredients (pasta, Italian style meat sauce, besciamella, mozzarella and Parmesan cheese) but the mix is just . . . oh scrumptious! I know most people are used to hearing ricotta in the list but in the area where I learned how to make lasagna …. or as some will call pasta al forno there is no ricotta.

Once the pasta has been drooled over and plates licked clean we start with the main course.  Though many of you may be thinking…what?!? there is more to come?  I say – YES ! absolutely,  there is always more to come in an Italian household.

Another Italian tradition – anatra con l’arancia – duck with oranges.  The main course for Christmas in Tuscany usually includes some kind of fowl and the list is long: there is chicken (three types to be exact:  gallina,  cappone or fararona) or duck (anatra) and then pigeon (picione), quail (quaglia), some will even do goose ( oca). This year I have ventured into unknown territory and bought us a lovely duck all decorated with oranges and pancetta (as if a duck needed any more fat in it!)

Though its hard to imagine – there will be side dishes to this meal – potatoes (because every thing that is roasted gets potatoes with rosemary and sage on the side) and most probably peas . . . another tradition with any Sunday or holiday lunch.

All this will be accompanied by a selection of various wines . . . and maybe some water but as the Tuscans, or any Italian for that matter, like to say – water?  No thank you, I’ll wait until it rains.  I will definitely start off with some chilled prosecco – because I love the dry bubbles!  The lasagna can have either a lambrusco (because la Mamma likes it) or maybe a fresh white – we have a Pecorino sitting at home taht is very fregrant.  Then the roast duck will most definitely have a Chianti Classico – and do have an selection to choose from!  Probably something robust and flavorful – like those that Pierotucci gave out this year from Tenuta San Vito.

And then … well now the tough part starts because you just ate until you can eat no more and then there the desserts are spread out on the table, and they literally seem never ending.  Panettone, Pandoro, panforte, ricciarelli, torrone, nuts and dried fruit, chocolates and candies, fresh fruit (well that is more for show than anything else) and the spumantes and vin santos.

It would appear that you really couldn’t eat another bite . . . but low and behold you start to nibble here and then there, and before you know it you have just consumed another 1000 calories without even trying!

Rich in flavor, perfume and let’s face it calories! Italian Christmas treats

Each culture has its own special desserts for the holidays, things that have been passed down from generation to generation following traditional recipes. These things are part of us since we were children – however as an adult in Italy I have found the room to add a few new holiday favorites to my list. Though I am not a big fan of almond paste, marzipan and almond cookies – I do have to make an exception for the Ricciarelli.  I certainly hope that Santa has room in his bag to bring me a nice tray full!

These holiday treats are cookies made using an ground almonds (no flour) with sugar, honey and egg whites then formed into oval shaped cookies that is normally lightly sprinkled with powdered sugar.  I had the great fortune to work in Export Sales for an Italian bakery called Menchetti, and they made a ricciarelli — well as the Italians would say these cookies were  “parlante”, which means that it was so good it “spoke” to you.  Not only did they make them with powdered sugar on top but also ricciarelli dipped in dark chocolate. . . now that was (as my little sister used to say) to die for!

These cookies were originally found in the Siena area, but now they are definitely synonymous with Italian Christmas Treats all over Italy.  There snow white tops call to mind the beautiful snow capped mountains in Abetone or Mt. Amiato in the Tuscan area near Siena.  Legend accredits these cookies to Ricciardetto who brought the recipe back with him during the crusades, yet the BuonItalia site which takes care of all DOC and ITG recipes and foods indicates that these cookies most probably have its origins in the fact that this area of Tuscany was particularly strong in the trade of spices and other delicacies.

The new addition to Florence’s Holiday Decor

Just a quick photo of the beautiful new addition to the holiday decorations in Florence Italy. Located outside of the Duomo – this almost life size nativity scene is beautiful in its simplicity.

and this is my new design at the house – set on three levels, and for those of you who are wondering the blue stuff on the left is supposed to be a river which turns into a waterfall in the shepherds pasture….have a little bit of imagination! :

a close up with soft lighting gives it another look:

Christmas with Italian Desserts

Nothing is quite as delicious as the Italian pasta …. except for maybe their wide selection of desserts.  From early ancient time, Italy has been a big producers of sweets/deserts.  Every region  has their own traditional sweets and personal touch, However the main ingredients are being used always by all of them:  honey, beet sugar and sugar cane. The deserts were prepared just for a special occasion of the family or religious events and it was picked just according to the season.  Most of  the Italian deserts are typical recipes made at home with natural ingredients. Also, all supermarkets, restaurants, bars and even  special market events offer a big variety of Italian traditional deserts. Now, deserts are seen as  part of  everyday Italian meals.  Some of the most traditional sweets found every where in Italy are:  Tiramisù, dolci di mandorle, cannoli alla crema, but one of my favorites is the simple crostata made with “pasta frolla” a sweet type of pie crust.

CROSTATA CON MARMELLATA

100 grams all purpose flour
100 grams granulate white sugar
100 grams soft unsalted butter
2 eggs
1/4 teaspoon salt
½ teaspoon baking soda

your favorite jam

PREPARATION

Place the flour and sugar on the table in a little moutain shape, create a hole in the top and break in the two eggs and baking soda.  Slowly beat the eggs, bringing in the flour little by little.  When it is ready you will have a  solid dough – let it sit (preferably in the fridge) for about 20 – 30 min.  Roll the dough and fit it into a shallow pie pan.  Spread the jam on top of the dough and then if you have enough dough left over, you can put on a criss cross pattern.

This is a classic Italian dessert served with vin santo and … or …. grappa.