Zeppole for La Festa di San Giuseppe

Today (19 March) is La Festa di San Giuseppe (the Feast of Saint Joseph), a Catholic feast day celebrating the earthly father of Jesus.  Celebrations in the middle of Lent are usually non-existent, but since it's St. Joseph's day, sweets and celebrations are the order of the day!  Go to a Catholic church and you might find all sorts of things going on, from processions to St. Joseph's Tables/Altars laden with all sorts of goodies. Some of my favorite goodies that are made around this time of the year are zeppole.

San Giuseppe

Zeppole are deep-fried balls of dough, covered in powdered sugar.  Simple, but extremely delicious.  It's quite easy to make your own, which in my opinion is the best way to do it, since they are at their most delicious when they're still hot!

To make zeppole, start with 1 teaspoon of active dry yeast and 2 teaspoons of sugar.

I know it looks like there is more yeast than sugar here,
but it spread out a bit more than the sugar.

Then add 3/4 cup of warm water and stir for 2 minutes until the yeast and sugar is dissolved.

In another bowl, mix 1 1/2 cups of flour with 1 teaspoon of salt.

Then, pour in the yeast mixture and mix until it's all blended.

The dough will be super sticky.  It's normal.  Cover with a cloth and set in a warm spot to rise for an hour. (I usually wet a paper towel with warm water, wring it out and place it over the bowl, then I place a tea towel on top of that.  That way, when it rises, it won't get stuck to the tea towel.)

When it's ready, it will look something like this:

Very poofy, yet still sticky

Pour some vegetable oil in a pan until it is about 2 inches deep.  Keep the oil heated to 190°C /375°F. Drop dough, 1 teaspoon at a time, into the hot oil and cook until golden in color.

Remove from the oil and drain (I use a couple paper towels over a cooling rack).  Then toss in powdered sugar.

These little puffs are absolutely delicious and so easy to make, you really have no excuse not to try it yourself!

Zeppole

1 1/2 cups flour
1 teaspoon salt
vegetable oil for frying
1 teaspoon active dry yeast
2 teaspoons sugar
3/4 cup warm water
powdered sugar

Combine the yeast and sugar in a small bowl and add the warm water.  Stir for 2 minutes to completely dissolve the yeast and sugar.
In a large bowl, combine the flour and salt.  Add the yeast mixture and stir until blended.  Cover and place in a warm place to rise for 1 hour.
Pour the vegetable oil into a pan until it is 2 inches deep.  Heat to 190°C /375°F.  Drop the dough, 1 teaspoon at a time, into the hot oil and fry until golden in color.
Remove from the oil and drain on a paper towel, then toss in some powdered sugar.

Buon Appetito!

Tuscan Diet - Fish and Seafood

Tuscany has over 250 km of coastline and many lakes and rivers within the region, so you can imagine that there is plenty of fresh fish and seafood available.

Fish and seafood for sale at the Mercato Centrale in Florence

Tuscans have included fish in their diet for centuries.  I absolutely love fish and to be in a region where there is an abundance is such a treat for me, considering I'm from the midwestern US where practically any and all fish found at supermarkets is (or was) frozen.

Palombo (dogfish) with olives and sage in olive oil

Orate (sea bream), branzino (sea bass), polpo (octopus), cozze (mussels), acciughe (anchovies), vongole (clams), calamari (squid) can all normally be found at pescherie (fish markets) and supermarkets around Tuscany.

Polpo (octopus) and ingredients before being dropped into the pot

Low in fat, calories and cholesterol, fish make a very healthy addition to your diet.  They are great sources of protein, vitamins and omega-3 fatty acids.  Omega-3's are incredibly heart healthy, so it's important to make sure you get some in your diet.

Muscles in pasta with cherry tomatoes

We eat fish and seafood in a multitude of ways.  Sometimes we toss the fish in a little flour and fry it up in olive oil.  Other times, we bake whole fish in the oven stuffed with herbs and lemon and drizzled with some olive oil.  Mussels in pasta sauces, boiled octopus, fritto misto (fried mixed seafood)...it's all delicious and all quite nutritious!

Fried latterini (smelt)

Baccalà  is one of our favorite fish to eat.  is salted cod, which looks rather unappetizing in its dried, salted form, but once it's soaked and cooked, it is absolutely delicious.  In Italy, you can find it dried as well as in its bagnato (wet) form.  Our favorite way to cook it is the way they do in Livorno.  Baccalà alla Livornese is a simple recipe, cooking the fish with a delightful tomato sauce, which is absolutely fabulous! 

Baccalà alla Livornese

800 grams baccalà bagnato (already soaked)
2 Tablespoons extra-virgin olive oil
400 grams tomatoes (I used canned polpa, or crushed tomatoes, but you could use fresh and chop them up)
2 cloves garlic, chopped
parsley, chopped
salt and pepper (if needed)

Cut the baccalà into cubes around 2 inches (5 cm).  Rinse and squeeze dry.  Lightly flour the fish and and place into a heated pan with olive oil.  Fry all sides until brown.  Add tomatoes and garlic.  Cook a few minutes and add salt, if needed (it very well might not need salt, so be sure to taste it before you add any).  To finish the dish, sprinkle with parsley and cook for a couple more minutes before serving.

Tuscan Diet - Fruit

Wandering through Tuscany, you will see fruit just about everywhere.  Grape vineyards abound, as do olive (yes, olives are technically a fruit!), lemon, cachi (persimmon), fig, and other fruit trees.

Tiny citrus fruits in Poggio a Caiano

Fruit is an important part of the Tuscan diet.  We eat fruit several times a day in Italy...sometimes as part of breakfast, but more often following lunch and dinner.

Fruit (and vegetables) for sale at Mercato Centrale in Florence

It was something that I had to get used to.  I have always liked fruit, but when I went to Italy, I was not used to it being served after every meal.  As soon as we would finish our meal, Simone would insist that I eat fruit!  Now I don't even think twice about it and I always reach for fruit after a meal.

Uva di tavola (table grapes)

I'm sure that you already know how important fruit is to incorporate into your diet.  Along with vegetables, they provide numerous vitamins and minerals, as well as antioxidants and fiber.

Simone peeling a nespole (loquat)

We eat any and all fruit types, but we do make sure to eat what is in season.  Grapes, pears and apples in the fall, kiwis and citrus in the winter (I ate so many clementines in December this past year, I just about turned into one!), berries in the summer, and lemons year round.  Typically, in Italy, if it isn't in season, you probably won't be able to easily find it at the market.

Cachi - a soft fleshed persimmon (my favorite!)

A great way to incorporate fruits in your diet is to keep a bowl of fresh fruit on your table.  Having fresh fruit readily available and in sight is a good reminder to eat your fruit after meals.

Fresh fruit or cooked fruit, it's all good!  One of Simone's favorite things to do with fruit in the winter is to cook apples.  It's super easy and incredibly delicious!  Peel an apple (or two or three...or however many you want) and cut it into slices.  How you want to cook it is up to you.  If you want to use a microwave, place the apple slices into a bowl, sprinkle with some cinnamon and add a spoonful of water.  Cover with a lid (or a plate) and cook for several minutes (the time will depend on how many apples you are using and how thick they are cut...just check them periodically throughout the cooking time to monitor their progress.)  If you prefer, you can cook them on the stovetop.  In that case, place the slices in a small pot and add the cinnamon and a little water.  Cover the pot and cook over a medium flame until softened.  Buono!

Cooked apples alongside a grilled pork chop and asparagus

The Tuscan Diet - Vegetables

The ancient Etruscans were incredible people.  They had an amazing sense of engineering, geology, and agriculture/land development.  Archaeologists discovered that around 700 BC, the Etruscans had developed drainage and irrigation of the land, which led to bountiful groves, fields and gardens.

Needless to say, vegetables remain as a large and important part of the Tuscan diet to this day.

A vegetable vendor at the Mercato Centrale in Florence

Full of vitamins, minerals and other nutrients, there is no denying that vegetables should be a major part of your diet.

Tuscan zucchini

A multitude of different vegetables can be found in the markets in Tuscany.  Some of my favorites are zucchini, melanzane (eggplant), cavolo nero (black kale), carciofi (artichokes), cardi (cardoons), asperagi (asparagus), peperoni (peppers), and spinaci (spinach).  Admittedly, I am a big fan of veggies!

Cardi (cardoons) cut up and ready to be cooked

Buying the freshest possible produce is important, so sticking with buying things that are in season is something I try to do.  Of course what is in season where you live may be different from what is in season where I live, so if you would like to find out when the best time of year to buy vegetables in your area, then do an internet search for seasonal vegetables in your area.

Cavolo Nero (black or lacinato kale)

I could go on and on about the different vegetables - what to look for in buying fresh produce, how to store and prepare them - but then this post would end up being entirely too long!  (In future posts, I may try to feature a vegetable now and then in order to give more specific information and how to prepare it.)

A good recipe using a lot of different vegetables is Minestrone.  The beans and the pasta in the soup make it quite filling.  It's very flavorful and makes a really great meal on a cold winter's day!

Minestrone

4 or 5 Tablespoons extra-virgin olive oil
2 oz. diced pancetta
1/2 of a medium onion, chopped
1/2 cup chopped basil
1/2 pound yellow potatoes, peeled and diced
1 diced carrot
1/2 pound cavolo nero (black or lacinato kale), chopped
1 diced celery stalk
1 head of lettuce, chopped
2 or 3 small diced zucchini
1/4 pound string beans
2 or 3 ripe plum or roma tomatoes, peeled and chopped
1 can of cannelini beans, drained and rinsed
beef broth
1/2 pound short pasta (I use ditalini)

Heat the olive oil over medium heat in a large pot.  Saute the pancetta, onion and basil.  Add all vegetables except tomatoes.  Salt and pepper to taste, cover and let cook for 10 minutes.  Add the tomatoes and beans, and enough broth to cover everything.  Cook slowly for 2 hours, covered, stirring occasionally to prevent sticking.  Add more broth or water as needed.
After 2 hours, add the pasta and cook for 10 minutes.  When pasta is done, the soup is ready to eat.  Serve hot, drizzled with a little extra-virgin olive oil.

The Tuscan Diet - Olive Oil

Quite possibly the most essential element in Tuscan cooking is extra-virgin olive oil.

Olives growing in Tuscany, ready for harvest

Olive oil is super good for you.  There have been several clinical trials that have shown that adding olive oil to your diet may actually lower your cholesterol levels and therefore, may help lower the risk for coronary heart disease.  Other clinical trials claim that olive oil can help prevent the onset of Alzheimer's Disease.  Olive oil even has anti-inflammatory properties in it!  So why wouldn't you want to add it into your diet?

A tasting station for olive oil at Le Cantine di Greve in Chianti

Besides all of the health benefits, olive oil tastes amazing. A good olive oil will add fantastic flavor to your foods.  The region where the olives grow, type of olive, ripeness, and several other factors can effect the flavor of the oil.  The color of the oil can range from a greenish to a yellow-green color.

If you are in the US, you need to be aware that the US government has refused to adopt the International Olive Oil Council standards, so just because the bottle might say "extra-virgin", doesn't mean it actually contains extra-virgin olive oil.  To be completely certain that what you're buying is extra-virgin olive oil, look on the label for a COOC label (California Olive Oil Council), which has adopted the IOOC's standards.  If it is an imported Italian olive oil, look for the initials DOP (or DPO), which stands for Denominazione d'Origine Protetta (Protected Designation of Origin).  This provides assurance of the quality of the oil.

Cold pressed olive oil means pretty much exactly what it sounds like:  during the pressing of the olives to extract the oil, no heat was used.  This is a good thing, because it preserves the nutrients in the oil.

Flavored olive oils can be an interesting thing
to try out.  This orange flavored oil is one that
we tasted in Chianti.

Olive oil should be stored away from light and heat.  Both light and heat can effect the flavor of the oil as well as causing it to spoil quicker than usual.  Keeping it in a pantry or cupboard away from the oven, or at least keep it further away from the stove.  Make sure that you use the oil within a month or two so that the nutrients are at their optimal levels, because they do drop over time.

Tuscans use olive oil on just about everything.  (We go through a bottle of olive oil every week and a half or so!)  They will put it on salads, bread, soup, pasta, meat...you name it.  As a matter of fact, a super easy way to make garlic bread is the way they do it in Italy.  Simply take a piece of bread (preferably Tuscan read), toast it, then take a clove of garlic and rub it vigorously on both sides of the toasted bread.  Then drizzle a little olive oil on the top.  Buono!  Less work and better for you nutritionally!

New Year's Eve Traditions in Tuscany

Like much of the world, Tuscany views New Year's Eve as a great reason to throw a party.  Food, drink, music and fireworks are found all across the region...and the country!  In Florence, there are several free concerts going on, as usual.  This year, Max Pezzali (a famous Italian pop star) will be performing in Piazza Santa Maria Novella (for free)!  (The video below is the video for the song "Sempre Noi", where Max sings with Italian rapper, J-Ax)

Fireworks WILL be happening at midnight in just about every town, along with loud firecrackers.  If you're in Italy at midnight on New Year's, you might think that you are in a war zone with all of the pop-pop-popping going on!

Most every nightclub will have loud parties filled with dancing and various alcoholic beverages, but if you're like me and don't like crowds, a quiet celebration at home or shared with a small group of friends is more up your alley.  You can easily put together a nice little party and include some Tuscan influences.

For the New Year's toast, serve some spumanti or prosecco (or both!).  You can find these sparkling wines at most good groceries or wine shops.  Toast to the new year by saying something along the lines of "anno nuovo, vita nuova" - new year, new life!  A great way to herald in a new start to a new year and a new way of life!

Of course, any good festa includes a lot of good food.  For La Festa di San Silvestro, which is what is celebrated on New Year's Eve in Italy, the star of the show is cotechino and lentils, which are eaten for good luck in the coming year.

Cotechino is a boiled sausage and is rather fatty, so I tend to only splurge on it once a year.  You may not be able to find it at your local supermarket, but it can be found available on Amazon.com.

The lentils are prepared rather simply and are extremely delicious!  Here's a recipe for the lentils that we make each year.  Sometimes we add tomato, sometimes we add sage, but this is our basic "go-to" version.

Basic Lentils

Extra-virgin olive oil
1 small onion
1 medium carrot
1 celery stalk
1 garlic clove
1 1/2 cup lentils
1 bay leaf
Salt
Pepper

Finely chop the onion, carrot and celery.  Smash and peel the clove of garlic.  Heat a small amount (around 2 Tablespoons or so) of olive oil in a pan over medium heat and add the vegetables.  Cook a few minutes, stirring often, until the vegetables are soft.  Add the lentils and bay leaf and cover with water (about 1 inch or so above the lentils).  Bring to a simmer and lower the heat to medium-low.  Continue to simmer gently, stirring every so often.  (If you're cooking a cotechino, you can add a little bit of that water as well in order to help flavor it.)  Cook for about 30-40 minutes, adding more water if needed along the way.  Drain any remaining water from the pan when done and remove the garlic clove and the bay leaf.  Season with salt and pepper to taste and serve.


Buon nuovo anno a tutti!  Happy New Year to all!  May the coming year bring much happiness, prosperity and good health.

And I hope that one of your resolutions is to put a little Tuscany into your life!