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Ciao amici,
Today, I'm sharing random stuff/digital memorabilia: pics and notes I've collected with you in mind. Because yummy, cute, nice to know…
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Did you know Scopa (Italian) playing cards are different from region to region? These are the Tuscan ones:
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I just found out that small winemakers sometimes numerate their bottles. This, theoretically, indicates that the grape harvest was so small - hence precious - that only a small production was possible, or so it was decided. They're a limited editions!
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This is how they served us the homemade Mirto (myrtle, end-of-the-meal, digestive-aiding liquor) at a Sardinian fishy restaurant in Rome at the end of a dinner with friends.
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The funeral announcement I spotted at a mechanic:
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"I will pay"
has passed away
The sad announcement is given by his brother, "I'll pass later", the sister, "Segna (sign me/give me credit)", the nephew, "See you later", the brother in law, "Post-dated", the sister in law, "Wait for me".
In the ceremony, flowers and condolences are not allowed, only Cash.
Thanks
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I found these wild flowers in the - abandoned for the Winter - garden; they open up only when the sun is up:
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In Italy, they sell basil with roots still attached and wrapped in wet paper, in case you want to plant it.
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Lemons are in season! This still has the blossom attached!
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Also in season and more beautiful than ever:
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In season, hairy and proud of it:
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To me, this is also the season of light (sometimes) and fresh tramezzini. My favorite is tomato and tuna, but the last time I went to my neighborhood cafe, they offered me one with radicchio, tuna, and gorgonzola, the latter a little prevailing but delicious!
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If you visit Tuscany, don't miss rice pudding-filled "sfoglie".
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In one of my favorite restaurants in Capalbio:
"Don't drive; that you must drink".
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Rome is loaded these days… I think we'll have to actuate a limited-number policy sooner or later.
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These are Tette Di Monaca (nun teets). I'm gradually realizing there are different regional variations. These (Tuscan) soft sweet buns were something between a mochi and a bao. And filled with crema pasticcera, or pistacchio cream.
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An exemplary, seasonal, healthy, balanced, varied Italian lunch. Tomatoes and arugula salad, radish, ricotta, the Roman bread (Ciriola), and endive. If they were all so impeccable!
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That's it, cari miei. I hope you enjoyed this mix and match of tiny little things from Italy.
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FROM THE BLOG
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a salad dressing recipe with strawberries & oregano
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feel-the-stawberries salad dressing
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the Italian Spring Simposio
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The Italian Spring Simposio is a travel cookbook from Italy filled with traditional and authentic recipes: desserts, pasta dishes, vegetables, eggs, pizza, and meatballs for your seasonal menus. Plus a collection of rituals, culture bites, and photographs of the peninsula. Stuff your (solo) picnic basket with a jar of olives, a piece of Parmigiano, bread, a blanket, and a bottle of iced white …
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Was this entertaining, informative, or just a bit fun?
Become a Patron of the Modern Arts:
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social land
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