March Newsletter
Welcome Primavera
Nothing makes me happier than the arrival of Spring/Primavera. Green rolling hills, longer days, and the flowers. A sign of hope after the grey skies of winter.
It’s warmer and rains off and on. I adore a good rainy day. Rain regenerates the land and our lives. Italy is all about rebirth.
Renaissance- Ri nato. Re born.
I find so many people come to Italy to heal. Divorce, Cancer, feeling lost.
The beauty feeds our souls and recharges our batteries
When I look at the Primavera by Botticelli, I am overwhelmed by the details. I am lucky to see it in person in the Uffizi Gallery in Florence. There is so much art that it is overwhelming and hard to concentrate on so many pieces. I often see just one or two and take my time in front of the paintings. It’s a privilege to study the piece in small details. The painting of the lace and all the plants is so delicate.
In Florence, the phrase Stendhals Sindrome was coined.
Stendhal syndrome, Stendhal's syndrome or Florence syndrome is a psychosomatic condition involving rapid heartbeat, fainting, confusion, and even hallucinations, allegedly occurring when individuals become exposed to objects, artworks, or phenomena of great beauty. ( Wikipedia)
Though there are numerous accounts of people fainting while taking in Florentine art, dating from the early 19th century, the syndrome was only named in 1979, when it was described by Italian psychiatrist Graziella Magherini, who observed over a hundred similar cases among tourists in Florence. There exists no scientific evidence to define Stendhal syndrome as a specific psychiatric disorder; however, there is evidence that the same cerebral areas involved in emotional responses are activated during exposure to art. ( Wikipedia)
Travelers
Italy is going to be crowded again.
Easter is early this year, which has always been the opening of the season. I was downtown the last week, and there are already groups in Florence. We have been having lovely weather. It has been pure joy! I never get tired of sitting in a piazza and soaking in the beauty.
In many Italian cities, there is a service charge for sitting down. Take the time to enjoy this side of the Dolce Vita and slow down. People watch, maybe keep a travel journal, and take some notes. Simply TALK to the person next to you, putting away the phone. Try being a little Italian every day.
When planning your trips, consider this. It’s a foreign country, and the language is Italian. Now, more and more people speak English, especially in large cities, and work in the tourism industry. When you go to smaller towns, be prepared not always to find people fluent in English. Come prepared. I always traveled with a small dictionary back in the 70’s and 80’s. Now you can get an app! Your trip will be much richer when you interact with the locals.
Bring photos of your house, dog, and family to share. Maybe you can make an album on your phone.
Bring small gifts of something local from your home to leave as a gift. It could be a keychain, a dish towel, or some candy.
The best memories are when you make friends. They show you their city. Share favorite places and experiences.
If you get the chance, get out to the countryside.
Seasonal specialties: Marzolino Cheese and Fresh Fava Beans
The rain also provides new growth in the fields, and the sheep are now grazing on new grass and herbs. The milk has a different flavor now. They make a sheep’s milk cheese called Marzolino, March is Marzo. The March cheese. It has a delicious tang to it and is served with a basket of fresh fava beans in their shell. Another “slow food”.
Tuscan sheep milk’s cheese is not as salty as Pecorino Romano. It is available in many versions, the Marzolino is a fresh seasonal cheese. Pecorino cheese also ages well. Another fresh version is available all year long flavored with the local truffles. I adore it melted They also have various ages and ways of flavoring the cheese, such as wrapping it in walnut or chestnut leaves or covered in the skins and seeds of grapes left over from wine or grappa making.
Holidays:
Festa di San Giuseppe- St Joseph’s Day, Italian Father’s Day
I am heading down to Sicily for a weeklong tour with a group from Kansas City, a Slow Food Group, led by a chef.
His family was born there, so it will be a special tour. We are returning to the village for the St Joseph day celebrations.
They create altars decorated with bread sculptures. It’s amazing.
Pasqua- Easter and Pasquetta- Easter Monday
They have a saying, Natale con i tuoi, Pasqua con chi vuoi.
Christmas with your family. Easter with your friends.
Easter and Easter Monday are both holidays. Traditionally Easter lunch begins with hard boiled blessed eggs. Do you think that is where Eggs Benedict came from? The word for blessed in Italian is Benedette.
There are a lot of Easter recipes on my blog. The Torta Pasqualina is a favorite. Eggs cooked into a savory tart. There are many versions, but it is famous in Liguria.
Italy is the best for the foods for religious celebrations. In Sicily, there is a pasta dish with anchovy and breadcrumbs for San Giuseppe and a few other savory dishes with grains and legumes. It’s the desserts that amaze me. Sfinge, Zeppole and marizpan desserts are just a few of the ones I like.
A Sagra is a festival based on food. In Sicily, there is an almond festival in February. Artichokes and pistacchios are two other foods with festivals in the towns where they are grown.
Patron Saints Day- Patrona. There will probably be a parade and food!
Special markets-often on the weekends. Antique markets, farmers' markets, and artisan markets. Often, a town has a piazza that hosts a different kind of market each weekend.
Al Mercato- At the Market
Artichokes, Fava beans, Agretti, Puntarelle/Chicory, Asparagus, Peas, Spring Onions
The video lesson and PDF for the Torta Pasqualina is behind the paywall for the paid subscribers. Thank you for your support.