Nothing quite so lofty for me; rather, of ciambelline, tagliatelle, cappuccino (made right), biscotti, focaccia, polenta, prosciutto, cioccolato and vino I sing.
I wouldn't even say I have eaten particularly good on this trip, compared to other visits or to the period when I spent months and years here. But still, let's be serious: I have eaten things fit for a president. Or maybe even the Pope. Because in Italy, non si scherza. No joking around (when it comes to food -- lots of joking around when it comes to everything else).
At night when I am drifting off to sleep or on a long car ride, I often think about what makes Italy different from America, and when it comes to food, I always think their penchant, their insistence, their belief in moderation is the key. As I walk the streets of Italy surrounded by the artful display windows of coffee bars and osterie and gelaterie, it can be hard to believe that Italians subscribe to moderation but oh, they do. I often tell people about the scenes I've witnessed at dinner parties where Italians fight over who will be FORCED to eat what's left of the pasta dish or the second course. Because if they believe they've had enough, they are loathe to have more than enough.
I don't know if I've really embraced moderation this trip -- my trips to Italy in the past decade have often consisted of double breakfasts (two ciambelline -- yes due!!! -- or a ciambellina followed by a yoghurt), something I would never have done when I lived here. But I know that anytime I've overdone it, I've felt ill at ease. And I think that's how Italians feel. They don't want to be "stuffed," as we would say in America. They want to satisfy their hunger and then move on.
OK, without further ado, here's a sampling of what I've eaten during this visit to Italy:
*Ciambelline: these are the donut-shaped pastries that are my favorite and which inspire a hunt each trip (each morning of each trip) to find the best. The hunt is especially keen since this is the second holiday in Florence where my old pasticceria/bar is closed for vacation. Also see name of blog.
*Bomboloni: Same basic stuff as a ciambellina (singular) but without the hole and typically filled with custard. If donuts came without the hole and were light and airy and fresh from the oven: they would be bomboloni.
*Focaccia: Salty, oily bread. So good it's made its way -- in bastardized form, typically -- to America.
*Polenta con i funghi: I don't eat polenta much outside of Italy but I do like it. And also good with mushrooms.
*Prosciutto crudo: the only kind of prosciutto I eat. I love its salty, silky texture. I had it in sandwiches and plain, as part of antipasti.
*Crostini: (as you probably know) little toast appetizers that in Tuscany frequently feature pate. Delicious! Especially in Italy. Not especially outside of Italy.
*Fiori di zucca (fritti): fried zucchini flowers. Had them in Florence at Antico Ristori dei Cambi near Borgo San Frediano. Squisiti (literally: exquisite).
*Panzanella (con pane croccante): Prepared by my friend Veronica, this "wet" salad features bread prominently, in addition to tomatoes and cucumbers.
*Polpo (had it twice, in fact): Octopus. I could be an Octopusarian.
*Pecorino con miele: Florentines (dare I say Italians?) like combining salty pecorino cheese & honey. Had it at Osteria Centopoveri.
*Cioccolato alle nocciole: Like a bacio candy, but a whole chocolate bar with WHOLE hazelnuts. Yes it exists, yes it rocks and in Italy the supermarket stocks plenty.
*Gelato, gusto: nocciola (and only nocciola): I don't always eat a lot of gelato but this trip I haven't resisted all that well. And why should I? Last I checked even Ben & Jerry's doesn't make hazelnut ice cream (plain -- it's already perfect, no need to add any zany ingredients).
Plus: a dozen cappuccini, and gallons of fizzy water.
And I still don't think it's enough.
Buon appetito, y'all!
-30-
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