Category Archives: Orsara di Puglia

In my Kitchen in Puglia, 2019

07 Saturday Sep 2019

Posted by in Italian life, Mangiamo!, Orsara di Puglia, Puglia

≈ 30 Comments

Tags

, , , , , ,

August is always a busy month.  I am usually in Orsara di Puglia for at least half of it, and there is a lot of activity in my kitchen.  Here are just a few of the things my family and I were up to in our tiny but functional summer kitchen in Puglia.

Starting with the space itself, the whole casa is 40m² (about 450 square feet) including a bedroom and bathroom.  The room with the cucina is also the living room, guest room (aka my room) and art studio. The highlight of the room is the barrel vaulted stone ceiling. It is hard to get a photo of the whole thing, but this one gives you an idea what it looks like. Amazing, isn’t it?

August 5th is a feast day in Orsara.  It is la festa della Madonna della Neve which you can read about here.  My parents and I invited 7 family members over for pranzo, the 1pm meal.  Luckily we have a total of 10 chairs!

I had recently bought a spianatoia, although I only knew what is was called in dialetto.  It is a pasta rolling board with a lip on one end so it stays put on the table.  This one also has a handy carrying handle.  Cavatelli www.unpodipepe.caMamma and I decided to make orecchiette and cavatelli, even though both of us were out of practice. These are the most typical pasta shapes found in Puglia.Orecchiette www.unpodipepe.ca  Sugo con braciole They was served with sugo made with braciole which are thin cuts of meat rolled with prosciutto, parmigiano, parsley and garlic. Orecchiette con sugo

There are no fancy appliances in this kitchen.  I was given a bouquet of basilico and garlic from a friend’s garden and we made pesto ‘old school’ with her ancient and very heavy stone mortaio-mortar.Pesto made with old stone mortar/mortaio

Vino is plentiful in Puglia.  Nero di Troia is a nice, full-bodied local wine.  Read more about it in Vini di Puglia, the first of a 3 part blog series.  It is available at the grocery store in a 3L plastic container for less than €6!  It is very good!  We bring it home and Papà transfers it to 4 750ml glass bottles.  Sure, you can spend more money, but even the inexpensive vino is good.  I love to drink pesche in vino -peaches in wine with pranzo.  Yum! In summer red wine is often served chilled.

The cheese products in Puglia and Campania are drool-worthy!  Orsara has its own DOP cheese called cacioricotta, a goat cheese, but it never stays around long enough to be photographed!  Here is a lovely white on white trio of burrata, ricotta and mozzarella di bufala.Burrata, ricotta e mozzarella di bufala

Fiori di zucca are one of my favourite summer foods.  Luckily they are readily available here.  These ones were grown by a friend.  They are stuffed with caciocavallo and basilico, ready to be baked or grilled.  More recipe and harvesting tips can be found in the post Fiori di zucca.  I grow them in my garden in Vancouver as well, but they are not that plentiful. Fiori di zucca

Cucina povera, literally ‘food of the poor’, is what you will find in Puglia.  Simple foods made with fresh local ingredients.  My favourite comfort food, very typical of Orsara di Puglia is pancotto e patate.  It is made with stale bread, boiled potatoes, oil and garlic.  Beans and rucola or other greens can also be added.  I will have to write a post on how to make it!Pancotto, patate e rucolaI took the train down to Lecce and Nardò for a few days and found this cute ceramic gratta aglio, a garlic grater.  Of course the peperoncini attracted me! Gratta aglioI hope this post has made you either hungry and drooling or wishing you could visit Puglia yourself.  Maybe it has done both? Buon appetito e buon viaggio, CristinaThanks Sherry from Australia for hosting the monthly food blogging event, In My Kitchen (IMK). Read about other world kitchens by clicking the link to Sherry’s Pickings . Buon appetito, Cristina

Cruciverba

05 Sunday May 2019

Posted by in Orsara di Puglia, Parole piacevoli, Photography

≈ 21 Comments

Tags

, ,

The winners of the 2019 Accenti Writing and Photo contests were announced at the Accenti Magazine Awards, during the 2nd edition of the Librissimi Italian Book Fair held at the Columbus Centre in Toronto. The awards were presented by publisher Domenic Cusmano and editor-in-chief Licia Canton. My photo Cruciverba was selected as the winner of the ‘Capture an Italian Moment’ photo contest!

Cruciverba (croo•chee•VER•bah)=Crossword. ‘On hot summer afternoons, I love to wander the winding cobblestone streets and narrow alleys of the medieval hilltop village of my birth, searching for interesting scenes of everyday life. This image of an octogenarian casually sitting in the shade doing a crossword with his cane resting at his feet immediately captured my attention.  It gave me hope that I will still be able to do my weekly cruciverba at his age.’

The winner of the 2019 Accenti writing contest is Eufemia Fantetti of Toronto for her short story ‘Tree of Life’.  Eufemia’s words dance off the page (or screen) and tug at the heart. I am looking forward to reading her upcoming book, My Father, Fortune-tellers & Me: A Memoir. The winning photos and stories will be featured in upcoming issues of Accenti online. Read about all of the finalists here.  Accenti online photo contest finalists 2019Founded in 2002, the mission of Accenti Magazine ‘the magazine with an Italian accent’, is to document the evolution of the Italian-Canadian experience and disseminate its expression through the publication of literary and creative works. Accenti also aims to act as a conduit for dialogue among its readers and contributors. The 2020 photo and writing competition will be open and accepting submissions later in the year. To find out more, go to http://www.accenti.ca/photo-contest or http://www.accenti.ca/writing-contest.

Ciao, Cristina

La Raccolta delle Olive

22 Thursday Nov 2018

Posted by in Italia, Italian life, Orsara di Puglia, Photography

≈ 11 Comments

Tags

, , , ,

The olive tree has been essential to Mediterranean life for over 4,000 years. In addition to being a staple ingredient of the Mediterranean diet and an ancient trading commodity, olive oil has been used as a medication, soap, hair and skin moisturizer, terra cotta lamp fuel, furniture polish, and for cleaning and waterproofing leather.  Olive trees have a strong root system and can live for centuries. It takes up to 8 years before a tree produces its first olives. They grow well in lime and stony, poorly aerated soil, in areas with rainy winters and hot, dry summers. Olive trees have been considered sacred and symbolic. The olive branch has been a symbol of peace and the endurance of life since Genesis 8:11 ‘the dove came back to him in the evening; and, behold, in her mouth was a freshly plucked olive leaf: so Noah knew that the waters had subsided from the earth’. The shape and form of olive trees has always captivated me. I still have not mastered their tangled growth of trunks and leaves with a silvery green underside, but they are frequent subjects in my sketchbook. While in Italia last November, I encountered a lot of olives.  Seeing the trees heavy with ripe black and purple olives was new for me, as I had only ever seen them in their small green state! Every road near Orsara di Puglia was full of parked cars where families were harvesting their olives.  Unfortunately, I missed my family’s olive harvest by one day, but I was in Gugliano near Lucca during their harvest.  I used Casa Berti’s fresh olio nuovo to make Olive Oil Limoncello Cake.

La Raccolta delle olive-the olive harvest, is usually in late October/early November before the first frost. Nylon nets with a split down the middle are spread under trees and wrapped tightly around trunks to catch falling olives. On sloping hills, the edges of the nets are supported with sticks so olives do not go rolling away.Olive harvesting does not go well with mechanization. The more gently olives are picked, handled and stored, the better the quality of the oil they produce. Olives are harvested using a combination of the following methods:

Brucatura (broo·ca·TOO·rah) is picking olives by hand and putting them straight into un cestino-a basket, or a bucket.  This preserves the integrity of the olives and does not damage the tree or branches.  Ladders are used for the higher, hard to reach branches.  This method is slow, with a lower yield, but produces the best oil, with the least acidity.  Olive, Casa Berti www.unpodipepe.ca

Pettinatura (pet·teen·ah·TOO·rah) is ‘combing’ olives off the branches with long handled combs/rakes and collecting them into buckets or nets.  Families producing olive oil for their own consumption harvest mainly by brucatura and pettinatura.

Bacchiatura (bahk·kee·ah·TOO·rah) is beating fruit off trees with long poles so they fall into the nets. A long-handled electric version for higher branches looks like 2 rakes facing each other that vibrate in opposite directions. If not done carefully, bacchiatura can cause bruising to the olives and damage to twigs and branches.

Raccattatura (rak·kat·tah·TOO·rah) is collecting ripe olives that fall spontaneously into nets. If not gathered right away, the olives can be rotting, with mold or bacteria, especially if it is damp or rainy.  Raccattatura produces oil with increased acidity

Scrollatura (scrol·lah·TOO·rah) A mechanical arm attached to a tractor wraps around the trunk and shakes the tree until all of the olives fall off into nets.  This method is efficient for large olive groves, but damaging to the tree and can produce inferior oil.  Luckily this method is not possible on terraced land or if there is not enough space between trees for a tractor.

Olives are stored briefly in crates to get warm and release oil more easily. Then they are taken to the frantoio, the olive mill.  Pressing within 24 hours of harvest produces the best quality oil with the lowest acidity.La raccolta delle olive www.unpodipepe.ca

One evening while I was in Orsara di Puglia, I was lured by the divine smell of pressed olives. It was the frantoio, which of course is closed the rest of the year.  During la raccolta delle olive, it is open all the time and is a busy, social place. The frantoio is as cold as outside, since cold pressing prevents oxidation and preserves the nutrients, colour and flavour of olive oil.  I was curious to see the olive oil extraction process.

The olives are separated from branches, leaves and debris then weighed, rinsed in cold water and passed along a conveyor belt between rollers. Then they go into a vat with blades that mash or grind the olives into a paste- including the pits!  This used to be done with stone or granite wheels like a giant mortar and pestle. The olive paste is spread evenly over pressing discs/mats, which are stacked onto a press plate to evenly distribute the pressure.  The paste is not heated to extract oil, as cold pressing prevents oxidation.  Oil and water are separated and sediment removed using a centrifuge, then precious liquid gold, unfiltered olive oil pours out a spout draining into a steel basin.The colour of olive oil can range from grassy green to bright yellow gold, depending on the ripeness and type of olives and the level of chlorophyll in leaves that are included in the pressing. The fresh oil is stored in stainless steel vats until it is bottled.

The yield of oil per quintale (100kg/ 220lbs) of olives varies each year. It takes approximately 2,000 olives or 1 tree to produce 1L of olive oil! No wonder it is expensive!

The first press is virgin olive oil.  It can be designated as ‘extra virgin’ only if the % acidity is less than 0.8% and it has superior taste and aroma.  I will discuss this in a future post called Olio d’Oliva.

Photos featured in this post were taken at Frantoio Oleario di Nico Manna in Orsara di Puglia, my family’s olive grove in frazione La Cupa, Orsara di Puglia, and Casa Berti in Gugliano, Lucca.

Ciao from my amaca under the olive trees, Cristina

Tutti i Santi

01 Thursday Nov 2018

Posted by in Feste, Italia, Italian Folklore, Orsara di Puglia, Photography, Puglia

≈ 8 Comments

Tags

, , , , , , , , ,

November 1st is Tutti i Santi-All Saints’ Day and is a national holiday in Italia.  It was created in the 9th century when the Pope superimposed a Christian feast day onto existing rituals, so this festa has been around for a very long time. Tonight is also an ancient festa celebrated in Orsara di Puglia called Fucacoste e Cocce Priatorje which is dialetto Orsarese for ‘Falò e teste del Purgatorio’.  This translates to ‘Bonfires and heads from purgatory’ the ‘heads’ being zucche lanterne-carved pumpkin lanterns. For simplicity, it is also called ‘Tutti i Santi’ or ‘La Festa dei Morti’.

The night between November 1stand 2nd provides the opportunity to honour, reconnect and pay respect to the spirits of loved ones.  I wrote about the festa in a 2014 post Fucacoste e Cocce Priatorje, but at that time I had not attended.  I had only heard about it from my parents, family and friends.  Last year I had the opportunity to attend. It was cold but the night was clear and an absolutely amazing, magical, spriritual experience-for me and at least 20,000 others. Orsaresi who live in other parts of Italia and Europe come home for the festa, and visitors come from all over Puglia. Since it is a holiday, many families are able to take an extra long weekend known as il Ponte dei morti.

It is believed that this night between Nov 1 and 2, the souls of the recently dead return among the living to visit their relatives and their former homes before moving on to Paradiso.  Bonfires are lit with wood and branches of ginestra (broom). The light of the fires and the crackling and sparks of the ginestra reaching for the sky attract the spirits, to reunite the living with those who continue to live only in our memories. Fucacoste e Cocce Priatorje www.unpodipepe.caThe light inside ‘cocce priatorje’, pumpkin lanterns carved to look like heads or carved with crosses-light their way to find their former home.

My paesani are busy preparing for the festa for days.  Preparation involves gathering firewood and ginestra, preparing food for family and friends and picking hundreds of locally grown zucche which are carved and placed all over Orsara.  Restaurants and bars prepare for one of their busiest nights of the year.  There is even a laboratorio di intaglio delle zucche– a pumpkin carving workshop.  My street, balcony and front door were decorated with zucche.  In the evening zucche are exhibited and there is a contest for ‘la zucca più bella’.

When the campanile, the church bell tower, strikes 1900 hours, Orsara di Puglia ‘catches fire’.  Bonfires are simultaneously lit in every street and piazza and remain lit through the night.  The fires, illuminated zucche, music and people in the streets create a magical, enchanted atmosphere. There are 3 large municipal falò, and every quartiere – neighbourhood, and many families also light their own.

I made a point of getting off of the main Corso to visit some of the smaller personal falò. In honour of the dead, simple but symbolic seasonal foods are cooked on the open fires and also served as cibo di strada-street food.  These include patate -potatoes, cipolle-onions, salsicce-sausages, castagne-chestnuts and pane cotto-bread cooked with garlic, potatoes and greens.

Salsicce e pancetta nel fuoco

Muscitaglia (moo•shee•tah•lyah) is a traditional dish served November 1st likely dating back from the ancient Greeks and Byazantines. Muscitaglia is made up of the Greek and Latin words mosto (wine must) and talia (grain). The ingredients include boiled grain and vino cotto. Semi di melagrana e pezzi di noci -pomegranate seeds and walnut pieces are often added.  These ingredients are symbols of fertility and abundance, but also of honour and respect for the dead.

Il fuoco e le zucche di Antonella e Domenico

Fucacoste e Cocce Priatorje has often been confused by visitors with the Anglosaxon Hallowe’en, but it is an entirely different event.  Besides the obvious fact that the date is different, dressing up in costume is not part of the custom and there is nothing scary or evil about it.  This is the reason for the hashtag #quinonèhalloween. There are more similarities with Mexico’s Dia de los Muertos/Day of the Dead.  This event is about being together in community to celebrate the bond between the living and those who we remember in our hearts.  It is also to remind us that our time on earth is precious. The following day, November 2nd is l’Anime dei Morti-All Soul’s Day, and it is customary to go to the cemetery to pay respects at the resting place of loved ones.

The 9 minute video below features 94 year old Z’Gaetan talking about the festa and its significance.

This lively 48 second video from 2016 featuring the music of Tarantula Garganica will make you all wish you were there tonight:

If you did not watch the video….watch it now!  I did not make it there this year, but am looking forward to my next trip to Fucacoste e Cocce Priatorje!  Now I am off to my Mamma’s to have muscitaglia! Ciao, Cristina

Il Sole di Metà Pomeriggio

23 Wednesday May 2018

Posted by in Italia, Orsara di Puglia, Photography, Puglia

≈ 14 Comments

Tags

, , ,

La luce del sole di metà pomeriggio- the light of the mid-afternoon Mediterranean sun is absolutely stunning.  In the backdrop of a medieval hilltop village, cast shadows create abstract shapes among the stone walls, staircases and winding cobblestone streets.

Last summer was exceptionally hot, even at an altitude of 750m like Orsara di Puglia.  Both of the negozi elettrodomestici, the appliance stores, repeatedly ran out of portable electric fans.  Most people remained indoors after pranzo, until at least 4pm.  While everyone else was resting in the cool enclaves of their stone houses,  I often ventured out to try and capture the light with my camera.Here are some of my results….mostly monochromatic, mostly square, abstract shapes cast by the magnificent light of the mid-afternoon sun.Even my tiny balcony on narrow Via Regina Margherita is flooded with la luce del sole!

Imagine the smell of orecchiette con sugo wafting down empty Via XX Settembre just before pranzo. Yum!

Laundry dries in no time with the heat of the afternoon sun, and the shadows make interesting shapes on the old stone walls. This Nonna on Via Cavour wonders what I am doing out in this heat!My Cinquecento radar spots a visiting specimen in town.  The light makes interesting reflections and cast shadows on the street.

Shade under the ombrellone at the local bar.          I hope you enjoyed my attempt to capture ‘la luce’ in these photos!    Ciao, Cristina

A Perfect Day in Italia

10 Tuesday Apr 2018

Posted by in Italia, Italian life, Orsara di Puglia, Puglia

≈ 41 Comments

Tags

, , ,

The Dolce Vita Bloggers link-up theme this month is ‘a perfect day in Italy’. What a topic!  There are so many possibilities.  I have written about many wonderfully perfect days, in Roma, Matera, Alberobello, the Val d’Orcia, Polignano a Mare….  How do I narrow down what to write about? With too much material to choose from, I decided to write about a typical day ‘at home’ in Orsara di Puglia, where most days are laid back, spontaneous and pretty darn perfetto!

My day usually starts out with a long, early morning passeggiata to la Montagna Spaccata.  I call it ‘la Palestra di Madre Natura’ or ‘mother nature’s gym’, an uphill zig-zag walk up the mountain towards Campania with fresh aria di montagna, breathtaking views and encounters with fellow walkers.  I usually walk to the border with Campania, when I reach the pale eoliche (PAH•leh Eh•oh•LEH•keh).

Pale eoliche (wind turbines) near Montaguto

I have also walked all the way to Montaguto, in Campania 6 km away . I am not a ‘morning person’, but in the summer, the walk must be early, otherwise it gets too hot to walk on the way back. Long walks are necessary when you spend weeks eating lots yummy food and still want to fit into your clothes!

When I am back from my walk, cleaned up and changed, I often stop at the bar for an espressino, known as caffè marocchino in the rest of italia.  I also sneak in a few minutes of wifi.  Sometimes I walk to Piano Paradiso and have caffè with Peppe Zullo in the morning or afternoon.  Then I usually do servizi-errands, including shopping for food. Refrigerators are small, and most people shop at least every other day for fresh local ingredients.  Fresh bread and taralli are purchased at il forno.  Generi Alimentari are delis and also carry general grocery items.  My favourite items to purchase are fresh mozzarelle and the local specialty, cacioricotta.  Once a week, mozzarelle di bufala arrive and I am first in line! Fruit and vegetables are from the fruttivendolo-unless the neighbours give you produce from their orto.  There are also travelling fruttivendoli, selling out of small trucks.

Il fruttivendolo barely fits in Via Regina Margherita!

I celebrate when fiori di zucca are available!  Another local specialty is Tuccanese, vino made from a local native grape. As in most non-touristy towns in Italia, shops close at 1pm for la pausa pranzo and reopen at 5pm, until 8pm.

Giovedi mattina-Thursday morning is the mercato in Orsara.  The street is lined with bancarelle selling everything from fresh formaggi to produce, linens, shoes and household stuff.  A great spot to run into everyone in town, including visitors. Il postino likes giovedi, as he can hand everyone their mail on their way to the mercato.

The rest of the morning is usually spent helping to prepare pranzo, the main meal of the day, at 1pm.  In the summer, my parents are also in Orsara, sometimes my sister and her family too, so there is lots of food preparation going on, using ultra fresh local ingredients.

There is no need for a watch. My casa is right near the main church and the campanile– bell tower.  La campana rings every 15 minutes.  On the hour, there is one ‘ding’ for each hour, and every 15 minutes there is a higher pitched ‘ding’.  For example, at 12:45 la campana rings 12 times, followed by 3 higher pitched rings.  Back in the day when no one had a watch, contadini working in the fields would know the time. You might think this would get annoying, but la campana was broken for a year, and it was really missed! Once the dishes are done, it is orario di riposo-quiet time, as it is too hot to do much else.  Most people do not nap every afternoon, but they at least stay home and have a riposo, a rest. A short pisolino is quite civilized if you are up very early and plan to stay out late! The afternoon rest is not called a siesta in italiano- riposo or la pausa. I often read or do clean up stuff around the house, like hang laundry to dry. There are no dryers here as electricity is ridiculously expensive and sunlight is free. I may brave the mid afternoon sun to go out and take photos. The maze of steep, windy, cobblestone streets and alleys are empty and I am alone with the light and the incredible shadows.  To quote myself…

’ la luce … la gloriosa e magnifica luce del sole di metà pomeriggio è incredibile. Vorrei dipingere quella luce! / the light….the glorious and magnificent light of the mid-afternoon sun is incredible.  I want to paint that light!’ (Cristina, October 2017).

At 5pm shops and bars reopen and the streets come to life again.  I visit friends and relatives, meet for gelato, shop, or find somewhere to sit with my sketchbook. I also love to walk to La Cupa, the olive grove that used to belong to my Nonno to pick plums, figs and pears. I usually need to stop at one of the bars to use wifi, although as I explained in Chiuso per Ferie in August, this can end up seeming quite antisocial.

Sundays, I sleep in, unless going on a daytrip.  I love to have cappuccino and a cornetto crema di pistacchio before 11:00 Mass in the ancient Grotta di San Michele Arcangelo. At least one Sunday, I look forward to a barbecue at La Cupa with my extended family.

‘un po’ di relax’ under the olive trees

After 9pm, it is time for the evening passeggiata, walking up and down ‘il Corso’ and socializing. There are pizzerie and bars with outdoor seating along il Corso. On summer evenings, there are often concerts or special events.My favourite part of the passeggiata is walking all the way to the top of the Corso, past where the houses stop, then the streetlights stop.  It is buio (BOO•yoh) -dark, you can hear grille (GREEL•leh)-crickets, and see the stars.  On clear, windless nights, lucciole (looch•CHEEOH•leh)-fireflies make the night absolutely magical. There is usually a stop for a drink at an outdoor table before ending up back at home…never before midnight though! Buonanotte, Cristina.

Click on these links to read previous posts about wonderfully perfect days spent in… Alberobello, the Isole Tremiti, Matera, Polignano a Mare, Paestum, Roma, Trani and the Val d’Orcia.

This post is written as part of the monthly #dolcevitabloggers linkup, hosted by Jasmine of Questa Dolce Vita, Kelly of Italian at Heart and Kristie of Mamma Prada the 7th -14th of every month.

Autunno in Italia

30 Thursday Nov 2017

Posted by in Firenze, Italia, Orsara di Puglia, Photography, Roma, Travel tips

≈ 28 Comments

Tags

, , , , , , , , , , ,

Returning from my short trip to Italia, as usual I was back to work the next morning.  This did not help with the cambiamento di fuso orario. I have so many posts to write, but now they will have to wait until after Christmas. Until then, here is a quick summary with some highlights from my viaggietto.  It was a bit of a blur….at 17 days, I think this was my shortest ever trip to Italia!

I had not been to Italia in autunno before. The fall weather was mostly clear and sunny, with a few days of serious rain. I envisioned myself having every piazza practically to myself….was I ever mistaken!  My first few days were in Roma the last weekend of October.  The Pantheon was packed with more people than I have ever seen in July! I could barely make it through the crowd to throw my coin into the Fontana di Trevi!  I found out that some European countries have their school midterm break around this time.  In Italia November 1st, All Saints’ Day, is a holiday and many Italians take ‘il ponte al primo novembre’, an extra-long weekend.  Even so, the guard at the Pantheon said ‘Qui non c’è bassa stagione’-there is no low season here.  My 2 partial weekends in Firenze were similar.  Smaller places, especially the seaside are quiet at this time of year, but the cities always have a lot of visitors, especially on the weekend.  Despite my utter shock at the hoardes of tour groups I was not expecting, Roma was glorious as usual. One day I want to spend a whole month in Roma.

Franco joined me for the first 9 days-this was only confirmed a week before leaving! He had not been to Roma in a very long time, so we decided to visit the Colosseo and Foro Romano.  I took way too many photos of this.  I was obsessed with the way the sunlight struck this green door on the Tempio di Romolo in the Foro Romano. The rest of the day involved a lot of walking. It was centered around a visit to Poggi to buy Fabriano Rosaspina paper for my art retreat, and meeting a friend in Monti.  We ended up doing everything on my Un Giorno a Roma itinerary and a few extras.

Monti

Spending just 4 days in Orsara di Puglia was a mad dash. This was not enough time to visit family and friends, so I greeted a lot of them in the street.  I heard the same phrase from anyone who was not expecting me ‘Ma sei fuori stagione!’. I guess I was out of season, but technically so were they!  It was hard to recognize people bundled up in their puffy piumini. November 1 is a holiday, and in Orsara also the festa Fucacoste e Cocce Priatorje.  In Italiano this would be Falò e Teste del Purgatorio (bonfires and heads from purgatory). Sometimes we simply call it ‘Tutti Santi’.  I wrote about the festa in this post, and now that I have been there myself, I will add photos or write a new post.  There were zucche and bonfires everywhere.  My balcony was decorated with zucche.  I took so many photos I am still going through them, but here are a few. 

Il fuoco e le zucche di Antonella e Domenico

The festa was absolutely amazing and also a moving, sprirtual experience-for me and 20,000 others. The weather was clear and crisp, but it was very cold at night.  My little casa has no heat, so I borrowed an electric space heater.  Brrrrr.

I encountered a lot of olives on this trip. It seemed every road near Orsara was full of parked cars and people with crates and olive nets.  I was not used to seeing the trees full of ripe olives!  I enjoyed spending a day at my Nonno’s olive grove. One evening we walked past the frantoio, the olive mill, which is always closed the rest of the year.  The divine smell of pressed olives lured me in.  I photo-documented the entire olive oil extraction process for a future post.  Then it was arrivederci Orsara until July.  Unfortunately, I missed my family’s olive harvest by one day, but I was able to pick olives in Gugliano.

Next was Firenze for 2 half days. I had not been for several years and it felt good to be back. A spectacular view was the reward for a long morning walk along and across the Arno to Piazzale Michelangelo. A torrential downpour started just as we arrived, so the return trip was very wet. I had to blow dry myself, then got back out in the rain to catch the train to Lucca.  We arrived in Lucca just as thousands of attendees were leaving the Lucca Comics and Games Convention.  For security reasons, the front of the stazione was closed off.  My ride was waiting out front, so by the time we got there, I looked like I had been through the spin cycle.  The imposing medieval walls of Lucca were barely visible through the rain and the mist.  Next came the bumpy half hour ride to Casa Berti near Gugliano for the Catalyst Art Retreat.

Casa Berti

Luckily a fire was waiting.  Franco was in charge of roasting castagne, then he caught the last train back to Firenze to fly home in the am. The retreat was wonderful and the location stunning.  My fellow artists were an inspiration.

My corner of the studio at Casa Berti, looking out over olive trees

Artist Mary Cinque working on a woodcut in the studio

The retreat ended with an exhibit at Villa Coloreda near Pietrasanta

I also found time to visit Lucca, pick olives and cachi, make limoncello cake with freshly pressed olive oil and finally try Bistecca alla Fiorentina.  Lots of material for future posts.

#cooldudesroma

So much for a ‘quick’ summary! I’ll end with a few notes about travelling to Italia in autunno:

-It may be ‘low season’ for airfares, but unless your destination is a small town or a seaside area, do not expect to be alone! This is especially true on weekends. In the cities, midweek hotel prices are lower, but they go up on weekends.

-Dancing around an almost empty Piazza Navona is possible……before 8am!

-The days are shorter.  It gets dark at 16:30 to be exact. Take this into account when making plans for the day.

-The weather can be variable. Even if the days are sunny, nights are cold.  Dress ‘a la cipolla’, in layers like an onion, and be prepared for rain too!

Il Ponte Vecchio 12 Novembre

Buon Viaggio, Cristina

Chiuso per Ferie

25 Tuesday Jul 2017

Posted by in Blogging, Italian life, Orsara di Puglia

≈ 13 Comments

Tags

,

Chiuso per ferie = closed for holidays.  Chiuso per ferie signs can be seen posted all over Italia in summer, especially in the weeks before and after Ferragosto, the 15th of August. I was not organized to post-date anything and was hoping I could publish a few posts with only my iPad and wifi, but i give up. Un po’ di pepe is now chiuso per ferie until mid August!

I have a chiavetta internet, which until this year, I used at home with a small laptop.  I would load $ on it and use it for 1 month a year.  The technology is old and it was not a great connection anyways, making it more frustrating than useful.  I ended up wasting a lot of time, so this year, I decided to scrap it and just make do with wifi available at 3 bars in town.

Not so easy!  My wifi access usually consists of a few stolen minutes here and there. When I sit at the bar with my espressino, inevitably, someone sees me sitting there and comes over to chat, which is awesome, and much more sociable than staring at a screen by myself.  In the evening, I am usually at one of the bars, but with family or friends, so anything longer than a quick Instagram post is socially unacceptable.

One of the bars is at a crossroads, very close to my casa.  I have to walk past it to get to most of the places I need to go,  When I walk past, I walk really slowly and then I hear my pocket go ‘ding ding ding’ as all of my WhatsApp messages come in!  I read them later, and respond when in wifi again.  

I have been too busy socializing, taking photos and enjoying the fresh air in Orsara di Puglia to have time to keep up with reading blog posts, let alone deal with the technical issues of posting any.  I have been posting frequently to Instagram and a bit on Facebook.  If you want to see what I have been up to, check out my Instagram feed on the sidebar to the right.  For now, consider me chiuso per ferie! Ciao da Orsara, Cristina

Villa Jamele

21 Wednesday Jun 2017

Posted by in Amici e Famiglia, Italia, Orsara di Puglia, Photography, Puglia

≈ 8 Comments

Tags

, , , ,

Villa Jamele (ya·MEH·leh) was mentioned in my post Peppe Zullo~Il Cuoco Contadino. Peppe’s 180,000 m² azienda agricola (agricultural estate) includes this second location acquired in 2004.  Villa Jamele is a few km down the road from Orsara di Puglia, towards Troia.  The property takes its name from the historic 1700’s villa of Hector Jamele, which has been reconstructed and is now home to an international cooking school and 5 guest rooms on the upper floor.

Sala Guadalajara is a large circular reception hall.  There is also a glass reception room, Sala Veracruz.  The photo below was taken from the roof terrace of Villa Jamele.

Dalla terra alla tavola is the philosophy at Villa Jamele.  This translates to ‘Field to table’. Food does not get any fresher. In addition to producing wine and olive oil, Peppe Zullo grows most of his own vegetables here at Villa Jamele, including pomodori which are canned on site in August. 

Il Bosco dei Sapori Perduti is a biodiverse orchard which includes over 50 varieties of fruit trees and herbs.  Peppe uses local, traditional products in his cooking, including wild greens and herbs such as boragine (borage), marasciuolo –a type of wild rucola found in Puglia, fiori di zucca, and wild asparagus. Behind Sala Guadalajara, past a reconstructed stone archway is a large vineyard where grapes for Peppe’s vini, Ursaria and Aliuva are grown.  Read more about them in this post.Also on the grounds is a pond and various animals, including ducks, geese, a donkey and one muddy but very photogenic maiale nero and his famiglia.

The Villa Jamele site is a tranquil oasis of green, dotted with ancient olive trees. My favourite area of Villa Jamele is the campo dei girasoli-a field of sunflowers blooming every July. 

La Scuola Internazionale di Cucina at Villa Jamele is open from September to November and February to April.  Classes can be organized for 8-16 participants. To book an event, suite, destination wedding , or make a reservation at Ristorante Peppe Zullo, call or email 39 0881 964763 info@peppezullo.it

Villa Jamele, Piano della Corte, Orsara di Puglia (FG) http://www.peppezullo.it

I hope you have enjoyed my favourite ‘scatti‘ of Villa Jamele! Ciao, Cristina

Peppe Zullo~Il Cuoco-Contadino

28 Sunday May 2017

Posted by in Amici e Famiglia, Orsara di Puglia, Puglia, Vino

≈ 12 Comments

Tags

, , , , , ,

My amico Peppe Zullo is known as ‘Il Cuoco-Contadino’. At the age of 24, Peppe left Orsara di Puglia to work in Boston and Puerto Vallarta Mexico, where he opened a restaurant.  He moved back to Orsara and opened his ristorante in 1992 on his family land in the Piano Paradiso area.  Piano Paradiso is an idyllic setting facing Orsara di Puglia, with spectacular views.  Peppe greets visitors with the appropriate salutation ‘Benvenuti in Paradiso’.

Peppe Zullo nel vigneto. Photo Nicola Tramonte

The Piano Paradiso site also includes a reception hall, Nuova Sala Paradiso and the award winning cantina. Peppe’s wine cellar La Cantina del Paradiso, designed by Nicola Tramonte was featured in the exhibit ‘Le Cattedrali del Vino’ at the Biennale di Venezia Archittetura in 2010. It is built into the side of a hill, with a vineyard on top! As Peppe likes to say, it’s the only cantina where you have to climb up stairs! This is the best place in town on a hot day! The cantina is built to resemble a subterranean small town with narrow streets and rooms. It also features colourful, whimsical original artwork by Leon Marino, an artist from Troia.

L’angelo contadino by Leon Marino

La Cantina is full of vino! Peppe Zullo produces about 25,000 bottles per year. His 2 wines are Aliuva and Ursaria. Aliuva is 80% Tuccanese 20% Uva di Troia (Nero di Troia) and Merlot.  Ursaria is 80% Tuccanese, 20% Uva di Troia and Cabernet, and is aged for 5 years in wood barrels. Peppe’s vino is served in his restaurant and event facilities and sold on site and at Peppe Zullo Point in Foggia. Read more in part 3 of my Vini di Puglia series- Il Tuccanese.

At the top of the hill, looking out over the vigna, are the Suites del Paradiso, 5 rental suites with a view of the rooftops of Orsara. Above the suites, at the top of the estate is a wheat field growing an ancient Pugliese strain called Senatore Cappelli.  We call it  ‘Strambell’ in Orsarese. Pale Eoliche, wind turbines belonging to Montaguto can be seen behind the field.  Also on site are Peppe’s home, offices, several places for outdoor receptions or enjoying the scenery and a fenced in area with fruit trees, sheep and horses.

Peppe’s 180,000 m² azienda agricola (agricultural estate) also includes a second location acquired in 2004.  Villa Jamele is a few km down the road towards Troia.  The reconstructed 1700’s villa is home to an international cooking school, with rooms on the upper floor. Villa Jamele is featured in the next post.

Dalla terra alla tavola or Cibo a km 0 is the philosophy here.  This translates to ‘Field to table’ or the ‘100 mile diet’. Food does not get any fresher. In addition to producing wine and olive oil, Peppe grows most of his own vegetables at Villa Jamele, including pomodori which are canned on site in August.  Il Bosco dei Sapori Perduti is a biodiverse orchard which includes over 50 varieties of fruit trees and herbs.  Peppe uses local, traditional products including wild greens and herbs such as boragine (borage), marasciuolo (a type of wild rucola found in Puglia), fiori di zucca, wild asparagus, Greek mint and Cacioricotta, a DOP goat cheese made only in Orsara. He makes bread and pasta with zucca and grano arso and also produces his own cheeses. One of Peppe favourite antipasti are ‘ostriche di montagne’ or ‘mountain oysters’.  These are lightly battered and fried foglie di Boragine – borage leaves. My favourite antipasto is fiori di zucca al forno ripieni di caciocavallo!

Orecchiette di grano arso al sugo, Ristorante Peppe Zullo Orsara di Puglia

Peppe is an ambassador for cucina povera and the gastronomic traditions of Puglia.  In the last few years, he has made frequent television appearances on RAI’s Uno Mattina and Geo & Geo. Check them ou on his Youtube channel. Appuntamento con la Daunia, a 2 day event celebrating local cuisine and products is held at Villa Jamele every year, the second week in October. I receive an invitation every year but have not been able to attend…yet.

Peppe was the chef representing Puglia for the month of May at Expo 2015 in Milano. They served a lot of orecchiette di grano arso!  That same year, along with another Pugliese chef, he catered an Indian wedding for 1,000 guests in Borgo Egnazio, near Ostuni. In 2016 he catered the 80th birthday party for Lino Banfi-who plays the adorable Nonno on RAI’s ‘Un Medico in Famiglia’.

Peppe Zullo & Lino Banfi

Ristorante Peppe Zullo is open daily for pranzo, the mid-day meal. They are not open in the evening.  Afterwards, visit the cantina, vigneto or take a short passeggiata to Orsara.  La Scuola di Cucina at Villa Jamele is open from September to November and February to April.  Classes are 5 hours per day 6 days a week and can be organized for 8-16 participants. To make a reservation at Ristorante Peppe Zullo, book a suite, cooking class or destination wedding, call or email 39 0881 964763  info@peppezullo.it

Via Piano Paradiso, Orsara di Puglia FG www.peppezullo.it

Peppe is on Facebook, Instagram(@peppezullo), Twitter(@peppezullo2), and Youtube

Stay tuned for posts on Villa Jamele and La Cantina del Paradiso.  Ciao, Cristina