Mamma Mia
Have you heard of Mammismo?
Mother’s Day is probably the most essential holiday in May, especially in Italy. When you start dating in Italy, you will quickly learn about “Mammismo”, a son’s deep attachment to their mother. I always figured if he loved his mother so much, he would also love his wife. You can never compete with his mother, but you will learn her recipes if you are smart. They are his love language. I was fortunate that Andrea’s mom, Tina, loved me, and I mastered her recipes.
Andrea would take his laundry to his mom once a week and then go back again to pick it up. We had a washing machine. He wanted his mom to know he needed her, and with this excuse, they would have lunch twice a week together.
My mom loved anything Rose…perhaps because she was born in Portland, Oregon, the City of Roses. It was odd, as her parents lived in Shanghai. The story goes that my grandmother got on a steamship at 9 months pregnant, had my mom in Portland, and 10 days later, was back on the boat to Shanghai.
This is my favorite photo of her; I have the pearls.
Did you know that very few roses have scent anymore? Scented roses tend to be antique roses.
I am lucky, when I bought my rundown, totally to restore, money pit 1/3 of a farmhouse in Tuscany, it had an antique rose bush.
It survived the restoration, being moved, and my not being a gardener.
I have been making Rose Jam, and now I am trying my hand at Rose Syrup.
I am lucky, when I bought my rundown, totally to restore, money pit 1/3 of a farmhouse in Tuscany, it had an antique rose bush.
May is full of edible blossoms to save for your pantry. These include the elderberry syrup I mentioned in the last email and Acacia blossoms (Black Lotus or Robinia).
The dainty elderberry blossoms are called Fiori di Sambuca and are unrelated to the anise-flavored after-dinner drink Sambuca.
Acacia blossoms can be battered and fried and eaten sweet or savory.
This is the non-alcoholic base for the Hugo spritz, perfect in summer.
The recipe for the rose syrup and elderberry blossom syrup is after the paywall. Now is the time to make them.
Thank you to all the paid subscribers. In addition to the weekly recipes, you also have access to the archives, my guides to the markets in Italy, and my ebook, Secrets from My Tuscan Kitchen.
These recipes are traditional Florentine recipes I used in my cooking school in Florence. You, too, can become Tuscan, one recipe at a time.