18 January 2015

LIFE: Lovely Lavagna



CHIAVARI, Italy Poor little Lavagna, it’s kind of like the runt in a litter of adorable puppies. When you live in a neighborhood that includes towns like posh Santa Margherita, the much touted Cinque Terre, and that grand dame of all grand dames Portofino, it’s kind of hard to get anyone to pay any attention to you. To make matters even worse, it is stuck between snooty Chiavari and that belle of the bays – Sestri Levante.
 
 Church of Santo Stefano, Lavagna
But Lavagna is definitely worth taking a second look at, for the town has more going for it than you might think. After all it does have pastel peach and pink buildings, great food shops, a pretty impressive cathedral, a nice seaside park and beach area like all the other  “pretty” towns on this side of the Italian Riviera.  But while the other towns rely on their beauty to keep them in the game, Lavagna has always had other interests besides attracting tourists. One of them was, and still is, ardesia, also known as slate.  

The people of Lavagna have been mining slate from the mountains behind Lavagna for so long, it’s hard to remember a time when they didn’t. In the past, and I don’t mean a mere 1,000 years ago, I’m talking serious past, the Bronze Age, 3,000 BC, when the original Ligurians lived here, there is evidence that they used slate to make object that they used in their everyday life.  In more modern times, let’s say in the days of the Roman Empire, the slate that came from the mountains above Lavagna was used in a variety of ways, and you don’t have to look any further than right here in Chiavari for proof. 
 Slate and Marble Facade of Genoa's Cathedral of San Lorenzo
Between 1959 and 1969 a cemetery that pre-dated the Roman Empire, was discovered under one of the main streets of Chiavari. The cemetery contained one hundred and twenty-six tombs surrounded by a fence made of slate slabs. In each tomb they found slate cassettes characteristic of cassettes used in pre-Roman cremation burials and in some of the cassettes they found jewelry and other metal objects. The archeologists could tell by the type of slate used in that cemetery that it came from the hills behind Lavagna, as the slate found in Chiavari was of a different quality.

Starting from the second half of the nineteenth century, Lavagna became a major center for slate and the town’s port developed into a major shipping hub on the sea. From the hills above the town where the slate quarries were, women would carry the heavy pieces of slate on their heads, down the “slate road” to the port of Lavagna. From there the slate was loaded onto single sail boats called leudi, and transported to Genoa and sold.

 Cavi di Lavagna - The End of the Slate Road
Over the centuries the slate of Lavagna has been used for small things like table tops, pool tables and blackboards and big things like roofs and sidewalks and as a building material. Many of the black ardesia and white striped marble buildings of Liguria, like the Cathedral of San Lorenzo in Genoa, are considered among the most beautiful in Italy. The slate industry sustained this small community for centuries, and even though there isn’t as much call for slate these days, it’s still considered a local industry.

The harbor seems to play a bigger role now than it did the past. With slots for 1,500 boats, it’s one of the biggest harbors in the area, and along with it a multitude of connected industries have sprung up. You’ll find most anything and everything that has to do with boats in Lavagna, from renting and buying them to repairing them and building them, hardware and fabric for interior design and all the other bits and bobs that are part of that world. 

 Hanging Out in Lavagna
What’s funny is when you are walking around town, you really don’t see much of that nautical world, but it’s all there if you want to take the time to look for it. Liguria is like that. Nothing is obvious. Not that it’s hidden, it just takes forever to understand all that goes on, or has gone on, here.

Sometimes, when I’m sitting out at a local café having a coffee, or maybe just hanging around down by the harbor taking some photos, I pick up bits of conversation, the shooshy sounds of Genovese dialect that rolls off the tongues of the locals like, well like water off a duck’s back. I like the sound of it even if I don’t understand a single word. There is an old Genovese saying that strikes me as being only partially true - Son zeneize, rizo ræo, strenzo i denti e parlo ciæo. = "I'm Genoese, I seldom laugh, I grind my teeth, and I say what I mean".
 
 It's a Pretty Little Town
I don’t know about the grinding their teeth part, but they are serious and it’s been my experience that they do say what they mean, even if they don’t always say everything that they mean. But maybe if I had grown up in a place that has been invaded, occupied, burned to the ground, rebuilt and invaded, occupied and burned to the ground again and again, if `i would say everything I meant, or thought, either.


14 January 2015

AUNTIE PASTA: The Great Debate - Pasta or Macaroni

CHIAVARI, - Italy – This is a story about pasta. Pasta is the generic name of the flour and water (and sometimes egg) dough that lends itself to many shapes and names, one of which is macaroni. So while all macaroni is pasta, not all pasta is macaroni. Spaghetti and rigatoni are also pasta, but pasta is more than just macaroni, spaghetti and rigatoni.

 Pasta, Pasta Everywhere
Pasta can also be curly, wavy, short and stubby, it can be thick, thin, flat or round. Pasta can be shaped like little bells, or ears or shells or elbows, even like butterflies and lilies. But no matter the shape or the size, if it’s made from a flour and water (and sometimes egg) dough, it’s all pasta. This is a universal truth, unless you are Chinese or Asian. Chinese and Asian pasta is generally called noodles. Italian pasta does include noodles as well. If you are interested in knowing just how many Italian pasta shapes there are, and there are many, here’s a link to a list on Wikipedia http://en.wikipedia.org/wiki/List_of_pasta

Marco Polo generally gets the credit for introducing pasta to his fellow Italians. The story is he brought the idea back to Italy from his Asian travels in 1292 AD.  But the truth is the origins of pasta in Italy go back to the days of the ancient Romans who gave the credit to the Gods.  They believed that pasta was invented by the Roman God of fire, Vulcanus.  While I’m the first to admit that pasta can indeed be heavenly, I’m not 100% convinced it is true. 
 Mmmm, Lasagna
What is true is that even the ancient Greeks ate pasta. One type they liked was a broad noodle called 'laganon' which sounds a lot like lasagna. The only difference is the Greeks didn’t boil their pasta, they cooked it on hot stones or roasted it in ovens and ate it like pizza. I guess that’s why when people eat pasta today, it’s not Greece they think of. 

The first record of noodles cooked in boiling water is in the Palestinian Talmud, written in Aramaic in the 5th century AD. The word used for noodles back then was itriyah. In Arabic this word refers to dried noodles. It is quite possible that pasta was brought to Sicily as a food supply by the Arabs when they were conquering the island. An Arab geographer, Al Idrisi, later wrote that a flour-based product in the shape of strings was produced in the Arab colony of Palermo.  Even now, thousands of years later, Palermitans are still making flour based products in the shape of strings, but they don’t call them strings any more, they actually have a lot of different names for them. They also cook them in a variety of ways and one of them is strings with chickpeas which is also known as vermicelli Tria.
"Strings" Are Good
Names of things do change over time. For example, it is quite probable that the Sicilian word "maccaruni" which translates as "made into dough by force" is the origin of the word macaroni.  Also the meaning of the word “force” has changed. In Sicilian it used to mean kneading dough with the feet, which is how they used to make pasta dough back in the 1600’s. The pasta maker sat on a long bench and used his feet to mix and knead the dough, a process that took an entire day.  
 
Then, Ferdinando II, who was the king of Naples at the time, hired a famous engineer to come up with a better system. Perhaps the King wasn’t fond of the “ode d’ stinky feet” left behind using the “force” method of kneading.  The engineer got busy and worked and worked on different designs, after all he couldn’t say no to the King. It took a while but he finally came up with a kneading machine made of bronze, and the guy kneading the King’s pasta dough by foot retired.
This Looks Interesting
Recipes from the 15th and 16th centuries advised chefs to cook macaroni in fatty meat broth or on meatless days, in salted water made more flavorful by adding fresh butter, sweetened almond milk or goat's milk. Initially, chefs seasoned pasta with butter, cheese, sugar and cinnamon. Then something changed. Instead of sweet pasta, cheese became the topping of choice. In 1584, the author Giordano Bruno quotes a Neapolitan saying, " è cascato il maccarone dentro il formaggio " (the maccherone has fallen into the cheese).

Fast forward a hundred years and tomatoes are still not the first choice of pasta eaters. In Naples, which would soon become the home of macaroni with pummarola (tomato sauce), they were still eating pasta with a sprinkling of cheese. There are photos taken in the early 1800’s showing street stands with large cauldrons of hot water used to cook macaroni and pyramids of freshly grated cheese speckled with black pepper. The cook would lift the macaroni out of the boiling water with a fork and immediately shake a handful of cheese over it. It was street food Neapolitan style that you carried off in a paper cone and ate with your fingers. Tomato sauce or “sughillo”, meat sauce, with or without tomatoes, was a luxury few could afford.
 Making "Little Ears"
So that’s the story. Pasta is not some la dee dah yuppie name for macaroni or spaghetti, pasta has actually been around longer than either one of them. Today, here in Italy, you can buy pasta for pizza in the supermarket or at your friendly fornaio, for pasta is, and always has been, that magical mix of flour, water (and sometimes eggs) that can be transformed into hundreds of fanciful shapes and served in so many ways that it boggles the mind.
 
 
 

 

11 January 2015

LIFE: The Wonderful World of Renting



CHIAVARI, Italy - When I first moved to Italy back in 1990, my number one priority was to find an apartment. Little did I know what was in store for me as I bravely, and blindly, stepped into the wonderful world of Italian real estate.
 
 Positano, Amalfi Coast
I found the Italian real estate system confusing, and sometimes I still do. So for those of you who have asked me about renting an apartment in Italy, and for those of you who might be thinking about it,  here’s a handy guide to help you figure out the real estate ads. It’s not a complete list, but it’s a start. And here is a link to a national rental web site in Italy. It’s set for rentals in Chiavari but you can type in any Italian city or town you are interested in.  http://www.casa.it/affitti-residenziale/in-chiavari%2c+ge%2c+liguria/lista-1?source=location-search# These rules and regs only apply to long term leases for those who live here, not for short term ones for vacationers.

Here we go:

1. Watch Your Language: They use local dialect in real estate ads. What was confusing was that I never saw the word “rooms” as in “number” of rooms.” Why? Because in Genoa the word for rooms is “vani”. In Milan it’s “locali”.

2. Please Sit – Oh Never Mind. Some apartments don’t have living rooms. My first furnished (arredato) apartment in Italy was in the tiny borgo of Santa Maria Quezzi, up in the hills behind Genoa. I was told it was a two bedroom apartment, but there were only three rooms.  

A Villa in Tuscany Might be Nice
Hmmmm. One room was definitely the bedroom; the second room had a bookcase/storage unit on one wall and a sofa. The third room was a dining room with a round table and four chairs, an easy chair and a TV stand. Since the easy chair matched the sofa in the dining room, I moved it into the room where the sofa was, and made that the living room. But then I began to notice something odd. Visitors were always very uncomfortable when I took them into my “living room”. It eventually dawned on me that I was actually entertaining my guests in what they thought of as a bedroom, but they were just too polite to say anything. Ooops.

3. What is This? If you are renting a standard unfurnished apartment it won’t have a kitchen – what I mean is you will not find a stove, a refrigerator, a sink, cupboards or countertop. What you will find is an empty room with water and gas pipes sticking out from one wall. It’s up to you to put in the rest. Why? Beats me. And don’t forget, if you move you take your “kitchen” with you and hopefully it will fit into your new apartment.  Of course it hardly never does, fit that is, but . . . . . . .

 Umbria Anyone?
4. I’ll Just Lean Here. If an apartment is listed as semi-furnished it will have a kitchen with a stove, sink, refrigerator, cupboards and countertop. But no actual furniture like tables and chairs.

5. Let the Séance Begin. Do not expect to find light fixtures – anywhere in the apartment.  Just wires sticking out of holes, color coded ghosts of illuminations past. It’s up to you to buy fixtures and find an electrician to install them. And keep his number because you’ll need him to remove the fixtures when you move.

6. Can’t Hold Your Water? Double service (doppio servizi) means two bathrooms.

7. Drip Dry. No towel racks or toothbrush/glass holders but lots and lots of holes where previous tenants hung theirs. Good luck trying to match up the whattacallthem fastener things of your new towel racks and toothbrush/glass holders with the old holes.
 
 How About a Truilli in Puglia?
8. Just Put the Aspirin Bottle, ahhh ….Maybe there? Your Italian bathroom will not have a medicine cabinet, or a mirror, or a cabinet under the sink or a linen closet either. But it will have a bidet.

9. Walk In? Not Exactly. You will marvel at the amount of space needed to put up an armoire that will give you 1/5 of the closet space you could have if they would just hang a rod and put a door in front of it. You will need a handyman/carpenter to assemble and disassemble your closets when you move in and move out, unless of course your moving man can will do it.

10. Roll On. Apartment in dire need of a paint job? It’s on you.  If you don’t have friends who can recommend a painter, your local paint store is the next best place to go. If you are doing this in August, save your breath, the paint store will most likely be closed. It doesn’t matter because all the painters are on vacation anyway and you won’t see hide ‘nor hair of them until mid September.
 
Now That's What I Call a Room with a View
11. Put a Lid On It. Garages are called boxes. Some apartments may have a dispensa, which is a pantry, a ripostiglio, a broom closet and/or a tinello, which is an ante-camera between the kitchen and the living room for informal entertaining.

12. Four Plus Four. A normal rental contract is four years plus four more years for a total of eight, or it can be four plus three, or three plus two. There is no standard contract, but then again you really didn’t expect there to be one, did you?  Your contract must be registered with the Comune (City Hall) in order for it to be legal – and for you to have any rights as a tenant. If you want to cancel the contract you must send your landlord a registered letter 6 months prior to the expiration date.

13. Contrato Transitorio – the owner is not interested in a permanent tenant. The rental contract is for 12 months max.  That type of a rental contract doesn’t work for someone like me because you can’t claim the apartment as your primary residence, which is something I need to do if I want National Health Care coverage, which I do.  I suspect landlords do this so they don’t get stuck with a tenant who doesn’t pay the rent.  Evidently tenants who skip out without paying the rent is a big problem here or else it’s just the Italians being their usual overly cautious selves. I’ve been told – by real estate agents – that if you are good – good meaning you pay your rent in full and on time, you can most likely convert that transitorio contract into a regular contract.
 
 Or Maybe Rome Suits Your Fancy
14. Riscaldamento Autonomo - Loosely translated means you control your heat as opposed to riscaldamento centralizzato, which means the condominium controls the heat, which I have found less than agreeable since I don’t operate on an Italian timetable. I get up early, I like to write in the morning, five o’clock is not too early for me. This presents a problem because the heat doesn’t usually come on until close to seven and for some odd reason I find it hard to drink my morning coffee when my teeth are chattering let alone trying to type with frozen fingers.

Now if this all sounds a bit intimidating and you would rather not have the hassle of trying to decipher real estate ads in Italian, you can Google summer rentals in Italy – there are hundreds of sites in English. You will pay a little more, but that’s not terrible. In fact it's good because they are fully furnished. Either way, what your Italian apartment will most likely have (depending where in Italy it is) are marble floors, very high ceilings, a huge bathtub, unlimited hot water thanks to a very clever water heating system, at least one balcony but usually two or three, an interesting history if you are lucky, and best of all - when you step outw the door - you will be in Italy, and that is priceless.
 

08 January 2015

AUNTIE PASTA: Oh, Those Wild Padovana Chicks



CHIAVARI, Italy – You’ll have to forgive me for posting an article about chickens as the first Auntie Pasta post of 2015. The only reason I wrote this is because I am fascinated by these chickens of Padova, Italy. Actually I don’t like chickens, I don’t like anything about them. I think my intense dislike of chickens came from the days when my Aunt Adele, who is two years older than I am, and I had to help my Uncle Vitold by rounding up the chickens he was taking to sell at the Farmer’s Market in Syracuse, New York.
 
It's the Latest Style, It's Called Highlighting

My job at the market was to take the chickens that he sold to the place where they were butchered. Easy to say, difficult to do when you are five years old. The problem was those pesky chickens did not like being carried upside down and bounced around and so they did their best to peck my little hand, the hand that was securely wrapped around their ankles  - if you can call that part of their bony chicken legs right above their bony feet, ankles. The problem was, every time they reached up to peck my hand I would give them a shake, making them even more angry.

To make a long story short, I can still remember very clearly walking as fast as I could with my right arm straight out in front of me and a very angry chicken dangling from my hand. But these chickens are different, and so here’s the rest of today’s chicken story, the story of the chickens of Padova.
 
I Just Had My Hair Done, Do You Like It?
The Padovana is an ancient breed of small crested and bearded chickens from the city and surrounding province of Padova, in the Veneto region of north-eastern Italy. These chickens, which look like someone plugged them into an electrical socket, have a somewhat mysterious past. Local lore says that they were brought to Padova from Poland in the 14th century by the Marquis Giovanni Dondi dall’Orologio.

He may have gotten the dall’Orologio tacked onto his name because orologio in Italian means clock maker and Giovanni Dondi was a clockmaker, as was his father before him.  Or, orologio became the Italian word for clock because of his and his father’s work in clock design and construction.  In addition to designing clocks, his father, Jacopo Dondi dall’Osrologio, was a doctor and astronomer and in 1344, he designed a large astronomical clock for the tower of the Palazzo Capetanato in Padua. Son Giovanni Dondi was also a medical doctor.
I Asked For a Trim, Does This Look Like a Trim to You?
I’m not sure how his name became connected with Poland or the galline Padovane as no one has ever been able to find documents to prove or disapprove that legend, but somehow it did which makes me think there is more to this story than even Google knows.

There is evidence that crested chickens existed in Europe during the days of the Roman Empire. There seems to be no doubt about this as there used to be two marble statuettes of crested chickens in the Sala degli Animali of the Vatican Museum, which are dated back to that period.  I don’t know if they are still on display, actually I doubt it as museums have a habit of moving things around and changing exhibits, and the last time they were seen was almost 90 years ago.
 
 What's Your Problem? You Got Something Against Mixed Marriages?
Then, during an archeological dig in Gloucestershire England turned up a chicken skull that dates from the 4th century. It shows the typical markings of the crested breeds, which is a strong indication that there were Padovane types of crazy hair chickens in England that long ago.

Even though they are easy to raise, lay a lot of eggs and are good to eat, there aren’t very many around. The total breeding stock is only 1200, and out of that number only 300 are males. These specialized birds are raised free range and fed a diet of grain, which as they get older is fortified with milk and honey. Ahhh, that sweet Italian life extends even to chickens.
 
 Gallina Imbriaga
You can roast the gallina just as you would any other type of poultry, or you can try the recipe for “gallina imbriaga” an easy dish that is popular with housewives in Padova and the nearby areas.

For “imbriaga” the bird is cut up and marinated overnight in red wine. Imbriaga is a variation of the Italian word umbriaco, which means drunk. That makes sense that the recipe would have that name. After sitting in an entire bottle of Merlot wine all night, it is possible the galline is a little “drunk”. But even though it is cooked in wine, there is no problem serving it to children as the alcohol in the wine evaporates during the cooking process. This recipe would also work well with guina hen or an older hen as the wine marinade makes the bird more tender. This recipe serves 4.

GALLINA IMBRIAGA

1 young gallina cut into 8 pieces
  1 liter or 1 bottle of Merlot wine
2 tablespoons of oil
  2 medium size onions cut into pieces
  3 bay leaves
  1 carrot cut into disks
2 potatoes cut into pieces
  1 stalk of celery diced
  salt and pepper


 Put the gallina in a large bowl. Cover with the red wine, and all of the cut up vegetables, oil and the bay leaves, and let it marinate overnight in the refrigerator. 

The next day put the gallina and the marinade into a large pot. Bring the liquid to a boil and let it cook over a low flame for 1.5 hours, letting the liquid evaporate.

Once cooked, take the pieces of chicken out of the pot. Make a sauce by putting the cooking liquid and vegetables (cooled) into a blender or food processor and pulse until smooth. If needed add vegetable broth or additional Merlot wine. Remove the bones from the gallina and serve with the sauce.

04 January 2015

LIFE: Happy 2015





I would like to thank all of you who read This Italian Life for a great year, Your support, comments and criticisms were, and always will be, invaluable and very much appreciated.

See you on Thursday, January 8th with a hair-raising  Auntie Pasta post.

Happy New Year,

Phyllis