Regions of Italy Archives - All Around Italia https://allarounditalia.com/category/regionsofitaly/ Italy and Italian language for you and your family! Tue, 05 Dec 2023 18:14:52 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://allarounditalia.com/wp-content/uploads/2020/09/1200-x-1200-transparent-150x150.png Regions of Italy Archives - All Around Italia https://allarounditalia.com/category/regionsofitaly/ 32 32 Polenta Concia Valdostana https://allarounditalia.com/polenta-concia/?utm_source=rss&utm_medium=rss&utm_campaign=polenta-concia Wed, 05 Jul 2023 07:57:21 +0000 https://allarounditalia.com/?p=4855 Polenta Concia - the cheesy, buttery way to warm up in Valle D’Aosta. Get the recipe and learn related vocabulary in Italian.

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For me, polenta concia is food that evokes a feeling. It takes me back to the warm, festive moment when I first enjoyed it in Valle D’Aosta.

Over the Christmas holiday, my husband decided to spend a weekend in Valle D’Aosta. I had never been and was excited to visit Italy’s tiniest region.

As we entered Valle D’Aosta, all street signs became multilingual in Italian and French, the region’s two official languages. Some also included directions in local dialect. Although not far from Piemonte – where my husband is from, it felt like we had entered a totally different environment.  

Our first stop was Aosta, the region’s capital. Surrounded by mountains, the quaint city was cheerfully decorated for Christmas. Alpine choirs sang folk music in the streets, and little marketplaces scattered about featured locally-made gifts. 

Walking around, we saw the Arco di Agosto and noticed multiple other Roman ruins. We discovered that, after Lazio, Valle d’Aosta is the Italian region with the most visible Roman ruins – earning Aosta the nickname of “the Rome of the Alps”. 

After a long, cold day in Valle D’Aosta, we drove on to Courmayeur, a small town at the base of the largest Apline mountain peak – Monte Bianco. Upon reaching Courmayeur, night had fallen, and we were tired. Our plan was to  find a place for a quick bite and then call it a day. 

We ended up in a small restaurant’s basement, where I tasted my first polenta concia valdostana: a buttery, cheesy, absolutely delicious polenta served piping hot in a casserole dish.

In Valle D’Aosta, polenta concia is a simple, but rich, dish made with just four ingredients: cornmeal, water, butter, and fontina cheese.

Derived from the word “acconiata”, meaning “condita” or “flavored/prepared”, polenta concia is cornmeal polenta mixed together with generous amounts of butter and cheese. It is sometimes also referred to as polenta grassa, or “fat” polenta. Other regions – such as Piemonte and Lombardia – have their versions of the dish. The version valdostana is unique for the inclusion of the prized local cheese – fontina. 

Since 1270, exclusively using raw milk from local cows, the people of Valle D’Aosta have been making fontina. In 1996, the European Union granted fontina a Denominazione di Origine Protetta (D.O.P.) status. Holding producers to strict traditional standards, the D.O.P. stamp guarantees quality and authenticity. The D.O.P designation also offers transparency to consumers and protection for the hardworking producers using traditional methods. 

The name “fontina” is likely derived from “fontis” or “fondis”, rooted in French language and meaning “melt”. Fontina’s semi-soft consistency means that it melts evenly when exposed to heat, making it the perfect accompaniment to hot polenta.

Locals of the Alps have eaten (and still eat) polenta concia to warm up and fill up during frigid winter days.

Requiring just a handful of local ingredients, polenta concia is easy to make and has long been a part of the region’s culinary history, the cucina povera of Valle D’Aosta. 

Cornmeal polenta is best made in a large pot for a big group as it typically requires constant stirring for 40 minutes or longer. As tedious as stirring for this long may sound, my family finds it festive. We make polenta when our kitchen is full of family members or friends. Everyone takes a turn stirring as we talk and spend time together. Then, adding fontina valdostana and butter, we sit down to fill our enjoy and re-energize with our polenta concia. Enjoying such a rich and delicious dish, it’s easy to close your eyes and imagine being at the foot of Monte Bianco.

Valle D'Aosta Cows

Italian Vocabulary related to Polenta Concia

All Around Italia helps you learn about Italy and also learn Italian! Here are some words related to polenta concia. Have you heard these before?

mais –  corn; another word in Italian for corn is granturco

La polenta concia è a base di farina di mais. / Polenta concia is made with cornmeal.

 

fondere – to melt 

La polenta concia valdostana viene preparata fondendo la fontina e il burro nella polenta. / Polenta concia from Valle d’Aosta is prepared by melting fontina and butter into the polenta. 

 

gelido – freezing cold

Le giornate in Valle D’Aosta sono spesso gelide. / Days in Valle D’Aosta are often freezing cold.  

Make Polenta Concia

Bring Italian into your everyday life by cooking polenta concia.

The recipe for polenta concia valdostana is very simple. It just takes some time and arm strength to make – there is a lot of stirring! I like making this when we have company, and everyone takes a turn stirring. 

In the original recipe, you add a mere two ingredients to the polenta – quality butter and Fontina D.O.P. cheese. It’s important that you get the real fontina hailing from Valle D’Aosta to make the polenta concia taste the way it should. 

Today, you’ll also find recipes that add milk and/or toma cheese. Most commonly, you mix ingredients together on the stovetop. You can also add the cooked polenta to a casserole dish and bake in the cheese. 

Below, you’ll find the recipe our family uses for polenta concia valdostana loosely adapted and translated from this one from sky.it. 

 

Ingredients (4-6 servings)

3 ¼ cup cornmeal polenta flour – NOT instant (400 grams)

2 ½ cup cubed Fontina D.O.P. cheese (200 grams) 

⅔ cup cubed high-quality butter (150 grams)

8 ½ cups water (2 liters)

salt 

 

Preparation

Pour water into a large, tall pot (ideally a copper pot if you have one – I don’t).  

Add some salt to the water and boil. When the water is boiling, slowly pour in the cornmeal while stirring vigorously with a wooden spoon or a whisk. Keep stirring with the flame on high for 5 minutes. Then, lower the flame but continue to stir every few minute so clumps don’t form. 

After 40-45 minutes of cooking, add the cubed cheese and butter to the polenta pot while still on the burner. 

Once melted in, enjoy! Or, if you prefer, transfer to a casserole dish, grate some cheese on top, and crisp in the oven for a few minutes before eating. 

Buon appetito!

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]]> Tiramisù: Italy’s Favorite “Pick-Me-Up” https://allarounditalia.com/tiramisu-the-ultimate-italian-pick-me-up/?utm_source=rss&utm_medium=rss&utm_campaign=tiramisu-the-ultimate-italian-pick-me-up Fri, 31 Mar 2023 01:45:19 +0000 https://allarounditalia.com/?p=4729 Tiramisù may be Italy’s most well-known dessert, but for me, it has been full of…

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Tiramisù may be Italy’s most well-known dessert, but for me, it has been full of surprises.

Before living in Italy, I thought I knew what tiramisù was. I had tried it in a few restaurants, and my mom sometimes brought it home frozen from the grocery store. To me, tiramisù was a semi-frozen dessert rich with coffee and rum, often with a questionable consistency. I was convinced that I didn’t like it. 

When offered tiramisù at my first dinner party in Italy, I politely declined … until I saw it. The soft, creamy dessert being passed around on plates looked very different from the rigid, stodgy slices that I knew. I changed my mind and decided to try it. WOW …  that’s all I could say. Over my second helping, my friends shared the recipe with me.

Traditional tiramisù is made with eggs, sugar, mascarpone, savoiardi cookies, espresso, and cacao powder.

Until tasting my friends’ tiramisù, I realized that I had severely misjudged the dessert based on the non-authentic versions I’d tried. Real tiramisù did not have ingredients like cream cheese, whipped cream, or rum. Real tiramisù was not supposed to be frozen but, instead, refrigerated and promptly enjoyed. Real tiramisù was smooth and flavorful.

Although there is a right way to make authentic tiramisù, one of the best parts about the dessert is that it can be so easily customized. Just about every Italian I know has their own take on the recipe. You can get really creative with it. The best versions I have had, though, don’t depart too much from traditional ingredients. 

One memorable evening, my friends organized a tiramisù-making competition. Interestingly, even the tiramisùs made exclusively with traditional ingredients still tasted very different from each other. Variations stemmed from how long the savoiardi had been soaked in espresso, how much the cream had been whipped, how dark the cacao was, etc. Satisfying modifications included adding chocolate flakes to the cream, substituting thinner Pavesini cookies for savoiardi, using pan di spagna instead of savoiardi. I could not choose a favorite. 

I have continued to taste many tiramisùs over the years. I find it on menus all around Italy. Whenever organizing a potluck with my Italian friends, someone always ends up bringing one. It is truly a pick-me-up – just as the name tiramisù means. 

Because of its widespread presence in Italy and around the world, I was surprised to learn that tiramisù is a recent addition to Italian culture - invented in the second half of the twentieth century.

Although the exact history of tiramisù is contested, there are two theories believed to be most probable. 

The first story identifies Friuli-Venezia Giulia as the birthplace of tiramisù. In 1951, hotel-owner Norma Pielli allegedly modified an egg-based cream recipe documented by food writer Pellegrini Artusi to include marscarpone and savoiardi dipped in espresso. Pielli’s husband, Giuseppe Del Fabbro, called the recipe tiramisù because it was energizing and delicious. 

The other main story attributes the invention of tiramisù to a pastry chef by the name of Roberto Linguanotto from the Veneto region. While working at Le Beccherie restaurant in Treviso, Linguanotto supposedly wanted to create a family-friendly dessert. He took inspiration from ‘sbadutin’ – a traditional recipe from the Veneto consisting of raw eggs beaten with sugar. In 1972, tiramisù first appeared on the menu at Le Beccherie. Because the region of Veneto so vehemently defends this story, this is the version I’m going with. 

If you’d like to learn more about the history of tiramisù, Gigi and Clara Padovani have written an interesting book in Italian on the topic: Tiramisù.Storia, curiosità, interpretazioni del dolce italiano più amato. Despite the mysteries surrounding the invention of the dessert, there is one undeniable certainty. Tiramisù is just so good that it took less than a century to take its place as Italy’s most prominent dessert.

tiramisu tray

Italian Vocabulary related to Tiramisù

All Around Italia helps you learn about Italy and also learn Italian! Here are some words related to Erice. Have you heard these before?

la pirofila – baking dish, casserole tray

Al solito si fa il tiramisù in pirofila o in coppette monoporzione. / Usually tiramisù is made in a baking dish or single-serve cups. 

 

Il contendente – contender

Ci sono due vere contendenti per il luogo di nascita’ del tiramisù: le regioni Veneto e Friuli- Venezia Giulia. / There are two real contenders for the birthplace of tiramisù: the regions of Veneto and Friuli-Venezia Giulia. 

 

Montare a neve – beat/whisk to form stiff peaks (when baking)

Per ottenere la giusta consistenza della crema del tiramisù, montate a neve gli albumi prima di unirli ai tuorli montati con lo zucchero. / To obtain the right consistency of the tiramisù cream, beat the egg whites to form stiff peaks and add them to the egg yolks beaten together with sugar.

Make Tiramisù

Bring Italian into your everyday life by making tiramisù.

Making Italian treats is an easy and delicious way to add some Italian culture to your life (and share with friends). I’ve shared recipes for desserts such as Granita Sicliana, Baci di Dama cookies, Baci di Alassio  cookies, and more. Now, it’s time for our traditional tiramisù recipe. 

Our friend, Ettore, proudly shared this recipe with us years ago. It won’t win any awards for the healthiest tiramisù as it uses more eggs than other versions … however, it is always a huge hit. 

As I do not give my toddler coffee in any form (I did once by mistake – never again!!!), we dip the savoiardi for her portion of the tiramisù in milk with cacao dissolved in it. A very satisfying, kid-friendly replacement – that sometimes I even prefer to the espresso.  

Ingredients

6 egg yolks (pasture-raised eggs)

3 egg whites (use the extra egg whites to make Baci di Alassio)

500 grams of good-quality mascarpone cheese

120 grams of white sugar

3-4 espresso cups worth of good-quality espresso

1 package of savoiardi, or lady finger, cookies (about 30 cookies)

50 grams of good quality dark cacao

 

Kitchen Tools

Electric mixer

 

Preparation

Separate out 6 egg yolks and 3 egg whites. Put the egg whites in the refrigerator while you work on the other parts of the recipe. 

Make the espresso and add it all to a bowl. Let it cool. (For the kid-friendly substitute, dissolve a tablespoon of cacao in hot milk and add to a bowl.)

Beat together the 6 egg yolks and 120 grams of sugar. Beat in the 500 grams of marscarpone. Create a uniform cream. 

Take the 3 egg whites out of the refrigerator. Beat them until they form stiff peaks. 

Gradually add the beaten egg whites into the cream, mixing slowly and carefully from bottom to top. 

Very quickly dip both sides of the savoiardi in the espresso (and/or chocolate milk) and place them tightly next to each other in a casserole dish (roughly 15 inches by 12 inches or 38 cm by 30 cm). The cookies should not be soggy, just lightly wet. On top of each layer of cookies, add a generous layer of cream. 

You should be able to get 2 or 3 layers of cookies. On the top, use a sifter to spread the cacao lightly over the top. 

Cover and refrigerator the tiramisù for at least 4 hours. 

Share with family or friends, and enjoy! Be prepared for an energy-burst after eating. It truly is a pick-me-up! Buon appetito! 

 

In the comments below, let us know if you try the recipe out. Buon appetito! 

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]]> Procida https://allarounditalia.com/procida/?utm_source=rss&utm_medium=rss&utm_campaign=procida Wed, 15 Mar 2023 01:49:02 +0000 https://allarounditalia.com/?p=4668 Procida – a dreamlike reality in the Gulf of Naples. Learn what it’s like to visit. For when you can’t be there, ideas to experience Procida from your own home.

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Of all the magnificent places I’ve visited in Italy, there is one that captured my imagination more than any other. I revisit it often in my mind - Procida.

It was 2012 when my friend and I were organizing a trip to the Amalfi Coast over Easter weekend. It would be my first visit, and there was so much I wanted to do: go to the famous Positano and Amalfi, walk up to Ravello, take a day trip to Capri.  

My friend, on the other hand, had only one request: to spend time in Procida, where Il Postino was filmed. She wanted to go on Good Friday as there was supposed to be a special procession on the island that day.  

No one had ever recommended Procida to me, and I’d never seen Il Postino. Before we left, my friend procured me a copy of the DVD. After seeing it, I couldn’t wait for our visit. 

On Holy Thursday, we rode from Naples to the Amalfi Coast. It was a rainy, windy day. Local passengers on the bus warned that our ferry to Procida wouldn’t depart the next day if there was mar mosso, a rough sea. 

Waking up early in the morning, we were relieved to find that the wind and waters had calmed. We could go to the island.

As our ferry entered the port, rows of cheery pastel houses and brightly colored fishing boats welcomed us. The port was sleepy and calm, despite the Good Friday Procession - one of the island’s most important events of the year.

Started around the seventeenth century by the local order of the Jesuits – the Turchini brotherhood, Procida’s Good Friday Procession commemorates the Bible’s mysteries. Elaborate floats represent important events and miracles from the Old Testament and the New Testament including Stations of the Cross. 

The floats are works of beauty. Some carry statues that have been part of the procession for hundreds of years. Others are designed and made new each year by groups of villagers with materials like paper mache and wood but also fresh fish and produce.  

Accompanied by a funeral march in honor of Jesus’ Passion, the men and boys and Procida carry the floats from the abbey on the hilltop – L’Abbazia di San Michele Arcangelo – to the Marina Grande. They are dressed in the traditional deep blue and white hooded robes of the Turchini brotherhood.

Watching the procession, my friend and I had no words. We were awestruck –  carried away by sights, sounds, and emotions. The intricacy of the floats, the beautiful sunkissed people carrying them so proudly, the beating rhythm accompanying the march. We were so fortunate to  have happened to be in Procida for this special day – an incredible glimpse into the heart and soul of the entire island. 

As the Procession ended, we slowly shook ourselves out of our mesmerized state to explore the island. 

Divided into nine districts across just 4 square kilometers (1.5 square miles), Procida is brimming with natural beauty and culture.

Formed thousands of years ago by volcano eruptions, different rock formations and sands abound. Touring around, you see lots of flowers and vegetation as well as two delicacies grown in Procida – lemons and artichokes. Attached to Procida by a small bridge, you will find an uninhabited island nature reserve, Vivara.

Even though the island is tiny, the coastline is so jagged that it runs for around 16 kilometers (10 miles) and is full of beaches to visit. We began with the most famous – La spiaggia di Pozzo Vecchio, better known as La Spiaggia del Postino. Over a lunch of fresh fish and calamari at the bar where the movie’s main characters meet, we imagined what the beach was like during filming. 

After lunch, it was time to explore the districts, which amazingly all have their own character despite being so close to each other. In the oldest village and highest point on the island, Terra Murata, we pondered what life must have been like as a prisoner in the ex-palace and prison Palazzo d’Avalos that stands guard over the island. In Sent’cò,  we visited the Marina Grande. There were various churches to visit across the other districts – the majority of which are named after saints: San Leonardo, Santissima Annunziata, Sant’Antuono, Sant’Antonio. 

Ending the day in the colorful fishing port of Corricella, we admired the hard work and spirit of the Procidians, many who dedicate their lives to the ocean, fishing and seafaring. 

Getting back on the ferry to Amalfi, we were sad to leave Procida behind us. We’d just had the privilege to taste a life that wasn’t ours and experience the magic of it. 

When Procida was declared Italian Capital of Culture in 2022, something strange happened – I began learning that many people I know had also been to Procida. None of us had ever talked about it before. It was as if we’d all had the same reaction: our experiences there had almost been too memorable and special to share. We had kept Procida for ourselves, maybe hoping it could really be a place that would never change. 

Procida Good Friday Procession

Italian Vocabulary related to Procida

All Around Italia helps you learn about Italy and also learn Italian! Here are some words related to Procida. Have you heard these before?

l’aliscafo – hydrofoil, a higher-speed ferry boat

Abbiamo viaggiato da Amalfi a Procida in aliscafo che è più veloce del traghetto. / We traveled from Amalfi to Procida by hydrofoil, which is faster than a ferry.

frastagliato – jagged  

La costa dell’isola di Procida è molto frastagliata. / Procida’s coast is very jagged.

una contrada – district, quarter; this word has Medieval origins

La piccola isola di Procida è divisa in nove contrade. / The little island of Procida is divided into nine districts. 

Watch Il Postino

Bring Italian into your everyday life by watching the movie Il Postino

Because of its great beauty and allure, Procida has received quite a lot of attention from writers, filmmakers, and artists. 

The island has been the setting of various films such as: The Talent Mr. Ripley with Matt Damon, Francesca e Nunziata with Sophia Loren, and Un detenuto di attesa di giudizio with Alberto Sordi. The film that has achieved most success – and my personal favorite – is Il Postino. 

Il Postino is a charming story of love and friendship set in Procida in the 1950s featuring Massimo Troisi, Maria Grazia Cucinotta, and Philippe Noiret (whom you may remember from Cinema Paradiso – another favorite of mine). Troisi plays Mario Ruoppolo, a local of Procida, who befriends a Pablo Neruda (Noriet), a Chilean poet exiled to the island for polical reasons. During filming, Troisi was seriously ill and passed away from a heart attack before the film’s release. Understanding Troisi’s incredible level of commitment to the movie makes it all the more powerful.

You can view the movie on Youtube here.

Buona visione!

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]]> Elena Ferrante’s Neapolitan Novels https://allarounditalia.com/neapolitan-novels/?utm_source=rss&utm_medium=rss&utm_campaign=neapolitan-novels Fri, 31 Dec 2021 04:45:35 +0000 https://allarounditalia.com/?p=4571 Through the story of a deep and complicated friendship, Elena Ferrante’s Neapolitan novels illuminate Italy’s most fascinating city - Naples.

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Until I read Elena Ferrante’s Neapolitan novels, it had been a very long time since a book kept me up to the wee hours of the night.

Beginning with L’amica geniale, Ferrante’s four-book series chronicles the fictional friendship of two Neapolitan women, Elena and Lila. Their story spans from the 1950’s to the early 2000’s. Readers journey through an era of contemporary Italian history.

Born in the same poor neighborhood of Naples, Elena and Lila grow up together. After elementary school, Lila is forced to stop school and start working. Elena, on the other hand, continues her education. She ultimately goes to college and never returns to live in Naples. Meanwhile, Lila never leaves Naples. 

Despite their different paths, Elena and Lila remain closely and strangely connected throughout their lives. They care for each other deeply. At the same time, however, they are jealous of one another and destructively competitive.

Elena and Lila’s story is complex, disturbing, and completely captivating. Exactly like the city of Naples.

I am fortunate to be able to visit Naples fairly often, and it never ceases to amaze me. Naples has a rich and varied history, fabulous food, breathtaking views, and a lively and beautiful culture. At the same time, it is dirty, dilapidated, chaotic, hard to navigate, and can be eerie and unsafe.  

As demonstrated through Elena’s experience, Naples suffers from a poor reputation in the rest of Italy. When I was preparing for my first trip there, many of my friends told me it was too dangerous and not worth going. Interestingly, none of them had ever visited. 

It turned out that my friends were wrong about Naples. It’s true that it’s no Florence, no Capri. Naples is not a place that caters to tourists or tries to make people feel good all the time. Instead, what you’ll find in Naples is complete authenticity. And I love this. 

No matter who you are, Naples will immerse you in its realities and contradictions – both the bello and the brutto. Everything there hits hard and comes fast. If you let the brutto knock you down before you can soak in the bello, you will miss out on experiencing a truly amazing place.

Ferrante’s series mirrors the magic of Naples - capable of capturing the hearts and minds of anyone and everyone who gets to know it.

Since the Neapolitan novels’ main characters are female, I assumed the books would mainly appeal to a female audience. Just like my experience with Naples itself, Ferrante’s books proved that stereotypes are often wrong. 

On the subway, I started to notice men reading the Neapolitan novels. During Covid quarantine, I watched my husband dive headfirst into the series. When the TV rendition L’amica geniale came out, he urged me to watch new episodes with him at the moment of release (despite it being difficult for me, nine months pregnant, to stay up late). My dad and uncle also found the series and loved it.

Finally, the Neapolitan novels’ unique trajectory to fame yet again offers a parallel with the city they represent – a tendency to do things spectacularly and differently. 

Largely before Ferrante became a household name in Italy, the translations of her books gained fame abroad. I initially heard of L’amica geniale from a friend who’d read the English translation. When I asked my friends in Italy for a copy in Italian, none of them knew of the book – not even those from Naples.

As Ferrante fever grew worldwide, the demand for input from Ferrante herself increased. But that was not possible! Ferrante is a pen name, and the author has kept their identity secret. This choice propelled the books’ translators into the spotlight – a really cool side effect – as translation is typically an underappreciated profession that goes under the radar. 

As you can see, I am in love with this series and so impressed. Perfectly personifying one of Italy’s most unique cities, the Neapolitan novels demonstrate that special power Italy has: the ability to surprise, connect, and ignite passion in people all over the world.

Naples

Italian Vocabulary related to the Neapolitan Novels

All Around Italia helps you learn about Italy and also learn Italian! Here are some words related to Neapolitan Novels. Have you heard these before?

il rione – neighborhood, district, quarter

Elena e Lila crescono insieme nello stesso rione di Napoli. / Elena and Lila grow up in the same neighborhood in Naples. 

 

ambientare – take place  

I libri e la serie televisiva sono ambientati principalmente a Napoli. / The books and TV series take place primarily in Naples.  

 

raccontare –  tell, recount, narrate

La quadrilogia di Elena Ferrante racconta la storia di due amiche napoletane. / Elena Ferrante’s four-book series tells the story of two Neapolitan friends. 

Read the Neapolitan Novels

Bring Italian into your everyday life by reading or watching L'amica geniale series.

If you haven’t done so already, get immersed by reading the books and/or the watching the TV series. 

Personally, I read the Neapolitan novels in Italian. For those advanced in Italian, I highly recommend the Italian versions. The story is full of dialogue and accessible to language-learners. Although there was at least one unfamiliar vocabulary word on every page, this didn’t inhibit my ability to understand and read on. 

If you’re not comfortable yet to read in Italian, Ann Goldstein’s English translations are highly praised. I have heard Goldstein speak at various conferences, and there is nothing closer you could get to the originals in Italian.

Once you start the book, the first 50 or so pages may seem overwhelming because of the multitude of characters. Persist! As soon as you get past the beginning chapters, you will get consumed and start flying through. 

As for the TV series, I also highly recommend it. The RAI/HBO partnership is producing a thoughtful, beautiful, and true-to-the-books representation of Ferrante’s work. They have sought out undiscovered actors who speak Neapolitan dialect, and the result is so convincing. Italian or English subtitles will probably be necessary due to the amount of dialect spoken.

If you’d like to share the series with your children, know that there are definitely some mature themes and disturbing moments. I think that before their teen years might be too early. 

Whether you’re starting the books or TV series, just make sure you choose a period where you’ll have some time to dedicate to them … you’re going to get hooked!

Buona lettura e buona visione!

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]]> Baci di Alassio https://allarounditalia.com/baci-di-alassio/?utm_source=rss&utm_medium=rss&utm_campaign=baci-di-alassio Thu, 02 Sep 2021 15:36:20 +0000 https://allarounditalia.com/?p=4251 Chocolatey sandwich cookies from Liguria. Discover the history of this tasty treat. Learn a recipe to make them at home.

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Delightful cookie kisses from Ligura

During a family vacation in Liguria’s province of Savona, I ventured off the beach to buy focaccia for lunch. 

At the panetteria, some chocolatey-looking sandwich cookies immediately caught my eye. When it comes to desserts, I like to think of myself as somewhat of an intenditrice or connoisseur … which really just means I have a huge sweet tooth. These cookies, though, I had never seen before.  

Pointing to cookies, I asked if they were chocolate Baci di Dama. 

“No, no, no,” the shopkeeper responded. They were not Baci di Dama, which are typical of Piemonte. They were Baci di Alassio, typical of Liguria. 

Of course, I had to try them.

Although Baci di Alassio resemble Baci di Dama, their look, texture, and taste are quite different.

Upon looking more closely at the cookies I had just purchased, I realized that Baci di Alassio are ruffled while Baci di Dama are rounded and smooth. 

Tasting the cookies, my husband and I expected what we were used to – crumbly, nutty, buttery Baci di Dama. Instead, Baci di Alassio are chewy and dense. Their filling is chocolatey and decadent. Finally, they are not too sweet. 

After a bite or two, we decided that we really liked them – even better than Baci di Dama! We proceeded to get them for breakfast – convincing ourselves they were good for breakfast because they aren’t too sweet.

Baci di Alassio were invented around 1910 in the town of Alassio, in Liguria’s province of Savona.

The cookies are made with cocoa and with hazelnuts, which were abundant at the time in the neighboring region of Piedmont. Both sugar and honey sweeten them. Instead of butter and flour, whipped egg whites hold the cookies together – resulting in the rather delicate and chewy texture. 

They are filled with a chocolate ganache – made of dark chocolate and cream. 

According to the story, in the early 1900s, tourism to the Ligurian coast was beginning to pick up. The creator of Baci di Alassio, Rinaldo Balzola, had a pastry shop in the Ligurian coastal town of Alassio. To attract tourists, Balzola wanted to create a cookie that could also serve as a souvenir. The delicious Baci di Alassio were born! 

Over a hundred years later, Baci di Alassio have become famous on the Ligurian coast. Pastry shops and bakeries all over the region make and sell them. Tourists – like me – are happy to enjoy Baci di Alassio during vacation but also as a tasty souvenir to remember their time on the Ligurian coast.

Bacio di Alassio

Italian Vocabulary related to Baci di Alassio

All Around Italia helps you learn about Italy and also learn Italian! Here are some words related to Baci di Alassio. Have you heard these before?

l’albume (m.) – egg white, also known as bianco d’uovo 

I Baci di Alassio si fanno con albumi montati a neve. /  Baci di Alassio are made with beaten egg whites. 

 

morbido – soft 

La consistenza dei Baci di Alassio è semi-morbida. / The consistency of Baci di Alassio is rather soft and chewy. 

 

la riviera – coast

I Baci di Alassio furono inventati appositamente per i turisti sulla riviera ligure. / I Baci di Alassio were invented specifically for tourists on the Ligurian Coast.  

Recipe - Make Baci di Alassio

Bring Italy into your everyday life by baking Baci di Alassio.

The original recipe for Baci di Alassio is a secret! Many, however, have taken their best guess and produced delicious results. To make the Baci at home, I have tried a few recipes. I like this recipe from Il Club delle Ricette but have reduced the amount of sugar.  

Below, see my English translation of the recipe. I added measurement conversions for the United States. 

Ingredients (for roughly 25 cookies)

1 cup of whole hazelnuts (250 grams)

½ cup of sugar (100 grams)

2 ¼ teaspoons of cornstarch (10 grams) 

1 tablespoon of honey

2 egg whites – whipped with an electric blender to have stiff peaks

2 tablespoons of dark chocolate cocoa powder (20 grams)

½ cup of heavy cream (100 milliliters)

¾ cup of dark chocolate chips or chunks  (130 grams)

Kitchen Tools

Food processor

Electric mixer

Pastry bag with a star tip (if you want them to look like the Baci di Alassio you find in Liguria)

Preparation

To prepare the Baci di Alassio, start by putting the chopped chocolate and heavy cream in a saucepan. Heat with a low flame until a uniform ganache forms. Transfer to a bowl and let cool. Set aside and cover with plastic wrap directly on top of the ganache. 

Put the hazelnuts and sugar into a food processor. Blend into a fine powder. Don’t leave large pieces or the recipe won’t work. Sift in the cocoa powder and cornstarch. Add the honey and stiffly whipped egg whites. Mix together to create a dry and solid dough. 

Transfer the dough to a pastry bag with a 1/2 inch or 15 millimeter star tip. Pipe the cookies (you may have to press hard) evenly distanced on a baking tray lined with parchment paper.

Cook in a preheated oven at 350 degrees Fahrenheit for around 10-12 minutes. Let the cookies cool. 

Once cooled, add some chocolate ganache between each pair of cookies. Once ready, serve your Baci di Alassio … maybe with a good tea!

Samantha’s Notes: This is a fun and relatively easy recipe to make with your family. 

Sometimes, the dough doesn’t get quite as solid as it should. Other times, I don’t have a pastry bag on hand and just use a gallon freezer bag with a hole cut out. When these things happen, I get flat and round cookie sandwiches, but the taste (which I care about most) is still Baci di Alassio – delicious and refined!

Buon appetito!

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]]> Baci di Dama https://allarounditalia.com/baci-di-dama/?utm_source=rss&utm_medium=rss&utm_campaign=baci-di-dama Thu, 02 Sep 2021 15:34:50 +0000 https://allarounditalia.com/?p=4227 Hazelnut cookie kisses sealed with dark chocolate. Learn about their history and an easy recipe to make at home.

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My first trip to Piemonte started with a kiss ...

When I was living in Bologna, one of my friends from Piemonte invited me and my study-abroad friends to see his region. Since none of us had ever been, we eagerly accepted. After work and classes on Friday, we planned to do the three-hour drive together. 

On Friday, we got a late start. After stopping for gas, making a wrong turn, and getting lost … it ended up being quite a long trip! When we finally arrived, we were all tired and a little grumpy. 

Opening the door to our apartment, the mood immediately brightened when we saw the tray of cookies on the kitchen table. 

Sono Baci di Dama, our friend told us. Hmm … what were these inviting-looking Baci di Dama? Delicious is what they were! In a manner of minutes, the cookies were all gone. 

After a lovely first impression, I have since gotten to know Piemontese Baci di Dama very well.

Baci di Dama have been around for a while… since 1852 to be exact.

As the story goes, King Victor Emanuel II requested the creation of a new sweet treat to give as a gift to a beautiful lady. Reflecting the king’s intent to win over love, the pastry chef created a cookie resembling a Bacio, or a kiss. Depending on your perspective, these delicate cookies could be seen as either two mouths kissing or the lips of a lady about to give a kiss. 

Whether or not that legend is true, it is quite certain that Baci di Dama were invented in the town of Tortona in Piedmont’s province of Alessandria. Instead of Baci di Dama, the cookies are sometimes referred to as Baci di Tortona. 

The original Baci di Dama recipe used hazelnuts - plentiful in Piemonte.

Eventually, almonds began to replace hazelnuts in many versions of the cookies. If you ask any true Piemontese, however, they’ll tell you that Baci di Dama should only be made with hazelnuts. And not just any hazelnuts – but the best type – the ones from their region – nocciola piemonte I.G.P. (Didn’t know there are different types of hazelnuts? Check out this article in Italian about the 15 varieties in Italy alone!)  

In addition to hazelnuts, Baci di Dama are made with butter, sugar, egg and flour. In the middle of the cookie sandwiches is a dollop of melted and hardened chocolate. The result is a crumbly, buttery, nutty and very addictive cookie (be warned!). 

Today, you can find Baci di Dama all around Italy, and many spin-offs exist. One of the most famous is Liguria’s Baci di Alassio. Baci di Dama, however, still reign king and are one of the prides of the Piemonte region. 

If you’re dreaming of going to Italy and finding love, head to a good panetteria piemontese. There, you’ll surely be able to get a kiss – a lovely Bacio di Dama!

Crumbly Baci di Dama

Italian Vocabulary related to Baci di Dama

All Around Italia helps you learn about Italy and also learn Italian! Here are some words related to Baci di Dama. Have you heard these before?

la calotta – semi-sphere

I Baci di Dama sono composti da due calotte di biscotto unite da una striscia di cioccolato. / Baci di Dama are made of two cookie semi-spheres held together by a layer of chocolate.

 

nocciola – hazelnut   

I Baci di Dama tradizionali si fanno con le nocciole piemontesi. / Traditional Baci di Dama are made with Piedmontese hazelnuts.

 

il dono – gift; synonyms in Italian include regalo or pensierino

Secondo la leggenda, i Baci di Dama furono inventati per re Vittorio Emanuele II da offrire in dono ad una bellissima donna. / According to the legend, Baci di Dama were invented for King Victor Emmanuel to offer as a gift to a beautiful woman. 

Recipe - Make Baci di Dama

Bring Italy into your everyday life by baking Baci di Dama.

Baci di Dama are surprisingly easy to make at home. They do take a little bit of time though because you have to let the dough sit in the fridge for two hours. If you use quality ingredients, the result is not very far off from what you might find in Italy. 

I like this recipe from il cuore in pentola. Below is my translation from Italian to English with added measurement conversions for the United States. 

 

Ingredients (for about 20 Baci di Dama)

1 cup of toasted hazelnuts or almonds (150 grams)

⅔ cup of butter (150 grams)

¾ cup of powdered sugar (150 grams) 

1 egg

1 ½ cups all purpose flour (250 grams)

1 pinch of salt

½ cup of dark chocolate chunks or chips (120 grams)

 

Kitchen Tools

Food processor

 

Preparation

Put the toasted hazelnuts in the food processor, and blend to a fine powder. Set aside.

In the bowl of the mixer, sift in the flour and the cold butter cut into pieces. Run the mixer until the mixture is evenly crumbly. If you prefer, you can mix by hand. 

Mix in the powdered sugar, hazelnuts, and pinch of salt. Add the egg, and mix until a dough forms. Remove the dough from the bowl. Work it with your hands until it becomes smooth and homogenous – like a short crust pastry dough. Wrap in plastic wrap, and put in the fridge for two hours. The dough needs to become hard. 

After two hours, remove the dough from the fridge. Without further rolling or stretching, divide it into pieces that are around 1 inch and even in thickness (7-8 grams). 

Roll into small balls and put onto a baking tray, evenly distanced. 

Cook in a preheated oven at 325 degrees Fahrenheit (160 degrees Celsius) for about 12 minutes. The cookies should be light-colored/white on the top and slightly golden brown on the bottom. When cooled, they will harden. 

For the filling, melt the chocolate in a double boiler. Once melted, let cool until it becomes a dense cream.

Put the melted chocolate into a pastry bag and pipe onto half of the cookies. If you don’t want to use a pastry bag, you can just carefully dollop the melted chocolate on with a spoon. 

Use the remaining cookies to create the Baci.

Once the chocolate is hardened, you can move your Baci di Dama to a cookie tin. They will be good to eat for a few weeks. 

Buon appetito!

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]]> Erice https://allarounditalia.com/erice/?utm_source=rss&utm_medium=rss&utm_campaign=erice Wed, 14 Jul 2021 15:44:05 +0000 https://allarounditalia.com/?p=3475 Erice - a breathtaking mountaintop village in Sicily where many civilizations have passed. Learn what it’s like to visit this magical town.

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How does it feel to walk amongst the clouds? In Erice, you can find out!

While visiting Trapani, the western province of Sicily, I took the cable car to the mountaintop town of Erice. Journeying up the 750 meters, I remember getting chills … and not because the temperature was dropping! I could just feel that I was heading somewhere special. 

Stepping off the cable car, clouds playfully swirled around me, giving everything a magical and surreal hue. As I began to walk around, I was surprised that I could not move easily. My sandals kept slipping! The cobblestones were worn and slick. Clearly, this was a place where many had passed.

Initially inhabited by an ancient population known as Elymians, Erice then became home to various groups throughout history: Arabs, Normans, Romans, Byzantines, and more. The incredible vantage point (all the way to Tunisia on a clear day) made it popular amongst conquering peoples.

Every culture who passed through Erice left traces.

Walls surround the medieval town. Dozens of interesting churches are scattered about. There are towers and castles, the most famous being the Castello di Venere or the Castle of Venus. The Castle is constructed on the site of an ancient temple dedicated to Venus Ericina, the goddess of fertility. As the protector of navigators of the sea, Venus Ericina watched over ships from the perfect vantage point of Mount Erice.

In addition to being a great place for exploration, Erice is also a perfect place to reflect and think. I stood at the Castello di Venere for a good hour to take in the stunning view, the sensation of being amongst the clouds, and all the history in my midst. 

Even though Erice feels like another world, a rumbling tummy will bring you back to reality - the reality of being in Sicily, the best place to be when you’re hungry!

Erice is most famous for its sweet treats. The town is home to one of the island’s most famous pastry shops – La Pasticceria di Maria Grammatico. There you can find marzipan or ricotta based sweets. Also worth noting are the Genovesi di Erice, fluffy short-bread treats filled with pastry cream.

On the ride down from Erice, I had a wonderful sensation. No more chills, just pure satisfaction! Full of sugar and still in awe of all I had seen, I felt so fortunate to have visited such a peaceful and fascinating place.  

Erice, Sicily in the clouds

Italian Vocabulary related to Erice

All Around Italia helps you learn about Italy and also learn Italian! Here are some words related to Erice. Have you heard these before?

la funivia – cable car; another way to say this is il funicolare

Per arrivare ad Erice, si prende la funivia da Trapani. / To get to Erice, you take the cable car from Trapani. 

 

scivolare – to slip and slide  

Ad Erice, si scivola sulle strade acciottolate. / In Erice, you can slip on the cobblestone streets. 

 

lo strapiombo – cliff

Il Castello di Venere si trova su uno strapiombo nel paesino di Erice. / Venus’ Castle is located on a cliff in the town of Erice. 

Listen to "A Erice" by Jaka

Bring Italian into your everyday life by listening to the song "A Erice".

To listen to a fun song about Erice by Jaka – a reggae singer from Erice – check out “A Erice” on Youtube or Spotify. 

The song is in local dialect. To help you better understand the chorus, you can find the translation into standard Italian below. 

For more songs about Sicily, check out our Sicilia Spotify playlist. 

Enjoy! 

 

A Erice – to Erice

Acchianamo a Erice – let’s go to Erice

A Erice – to Erice

Acchianamo a Erice – let’s go to Erice

A Erice – to Erice

Acchianamo a Erice – let’s go to Erice

A Erice unni l’aria è cchiu pura – in Erice, the air is purer

A Erice nmezzo a natura – Erice in the middle of nature

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]]> Parmigiano Reggiano vs. Parmesan https://allarounditalia.com/parmigiano-reggiano/?utm_source=rss&utm_medium=rss&utm_campaign=parmigiano-reggiano Mon, 28 Jun 2021 20:17:32 +0000 https://allarounditalia.com/?p=3318 Parmigiano Reggiano vs Parmesan - in the USA, they are often two very different things! Learn why. Plus, a unique dessert recipe made with Parmigiano Reggiano.

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Parmigiano Reggiano vs. Parmesan? It isn’t a question of Italian vs. English language. They are two different things!

How so?

Let’s start with what’s most important: where they’re made. 

Parmigiano Reggiano is exclusively made in specific parts of Emilia-Romagna. This region of Italy is the only place in the world where the right ingredients and conditions exist. 

Over one thousand years ago, monks in Emilia-Romagna began making the Parmigiano Reggiano. To this day, producers still follow the monk’s traditional methods.

Currently, the European Union rigorously regulates every aspect of Parmigiano Reggiano’s production process. Until each wheel of cheese has passed all quality tests, it is not officially Parmigiano Reggiano.

If you spend time in Emilia-Romagna, you will never again think of Parmigiano Reggiano as just a pasta topper.

People all over Italy enjoy chunks of Parmigiano Reggiano during aperitivo. It is the star ingredient of many dishes. Moreover, it’s good for you! 

Parmigiano Reggiano is rich in vitamins. After running 5K’s in Italy, I would happily find individually-packaged Parmigiano Reggiano at the refreshment tables.

During the production process, Parmigiano Reggiano loses its lactose, making it easily digestible. When transitioning babies to solids, many parents give Parmigiano Reggiano as their first foods. 

In 2012, when I lived in Emilia Romagna, I visited a caseificio – an experience I highly recommend. There, I witnessed how much hard work goes into each wheel of Parmigiano Reggiano. 

That same year, I witnessed a tragedy for the producers. An earthquake threw wheels of Parmigiano-Reggiano-to-be from the shelves where they were maturing. Since the wheels had not undergone the entire process, they could not be considered Parmigiano Reggiano. As a result, the cheese was sold for very low prices. Years of work ruined. 

Although Parmigiano Reggiano producers risk threats like earthquakes, their biggest threat is not from Mother Nature. It’s Parmesan.

Think I am being dramatic? Really, I am not. 

Because the name Parmesan is not regulated in the USA, any cheese can be called Parmesan. Unfortunately, most Parmesans are pre-grated, commercial products with little in common with Parmigiano Reggiano. “Knock off” Parmesans profit from Parmigiano Reggiano’s good name, and, in many ways, take advantage of uninformed consumers. 

If you want to buy real Parmigiano Reggiano, look for the European Union’s red and yellow Protected Designation of Origin (PDO) symbol on the package. If you do not see this symbol, the cheese you are about to purchase is not authentic Parmigiano Reggiano.     

So, there you have it. The “King of Cheese” is Parmigiano Reggiano PDO and no other Parmesan.

Parmigiano Reggiano DOP

Italian Vocabulary related to Parmigiano Reggiano

All Around Italia helps you learn about Italy and also learn Italian! Here are some words related to Parmigiano Reggiano. Have you heard these before?

Quello vero è uno solo. – The one and only. 

Il motto del Parmigiano Reggiano è  ‘quello vero è uno solo.’/ The motto of Parmigiano Reggiano is “The one and only”. 

 

le scaglie – shavings, chips, slivers

Il Parmigiano Reggiano va tagliato a scaglie. / Parmigiano Reggiano should be cut in chunks. 

 

grattugiato – grated 

Vorrei un po’ di Parmigiano Reggiano grattugiato sul mio risotto. / I would like some Parmigiano Reggiano grated on my risotto. 

Recipe - Try Parmigiano Reggiano Sweet Cream

Bring Italy into your everyday life, and break the stereotype of Parmigiano Reggiano as just a pasta topper!

The Consortium of Parmigiano Reggiano has a great website, largely available in both Italian and English. The site explains the history and production process of Parmigiano Reggiano. If you’re planning a trip, it also provides information on caseifici (dairies).

The Consortium’s website also includes tons of inventive recipes featuring Parmigiano Reggiano in appetizers, main dishes, desserts and snacks. 

As a lover of dolci, I wanted to share this unique dessert recipe with you! It isn’t translated into English on the site. Below is my English translation. The original recipe from the Consortium in Italian is here.

 

Ingredients 

½ cup of grated Parmigiano Reggiano 

1 pint of heavy cream

4 egg yolks

2 tablespoons of sugar

lemon zest

raspberries

 

Preparation

Melt the grated Parmigiano Reggiano over low heat with the heavy cream and lemon zest. Continue to stir for around 5 minutes. 

Beat the egg yolks and sugar together. Add them to the cream, continuing to stir until it begins to simmer. 

Fill small jars or cups with the cream and let cool (in my experience, for at least 3 hours).  Garnish with raspberries to your liking.

Buon appetito!

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]]> A Porticoed Walk to Bologna’s San Luca https://allarounditalia.com/a-porticoed-walk-to-bolognas-san-luca/?utm_source=rss&utm_medium=rss&utm_campaign=a-porticoed-walk-to-bolognas-san-luca Mon, 28 Jun 2021 17:21:08 +0000 https://allarounditalia.com/?p=3310 The walk to San Luca in Bologna is a pilgrimage under the world’s longest covered walkway. Learn about its history and special importance in Bologna.

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Just outside of Bologna’s city center, you will find the longest stretch of porticoes in the world - a 3.8-kilometer covered walkway curving up the Colle della Guardia to the Basilica of San Luca.

Known as the “walk to San Luca” by locals of Bologna, the walk is actually something more … it is a pilgrimage. 

The Basilica is home to the icon of the Madonna con Bambino attributed to Saint Luke the Evangelist. According to legend, a pilgrim from Turkey originally brought this icon to Italy. Since 1433, the icon has had a special importance for the city of Bologna. 

In 1433, exceptionally heavy rains threatened to ruin crops in the area and cause a famine. Desperately entreating the Blessed Mother for assistance, the people organized a procession to bring the icon from the hill to the city center. As soon as the Madonna con Bambino reached the city, the rain stopped! It was the Miracolo della Pioggia – the Miracle of the Rain. 

Every May since 1433, the Bolognesi have honored the Madonna of San Luca by bringing her icon back from the hill to the city center.

This yearly procession inspired the construction of the covered walkway for pilgrims making the trip up or down the Colle delle Guardia.  

The pilgrimage to the Basilica is a journey. Two kilometers are uphill … and it’s a steep uphill. The pathway twists and turns to the top of the Colle della Guardia like a slithering serpent. With 666 arches, the symbolism of the Madonna crushing the devil is powerful. 

Andiamo a San Luca?

In addition to being a destination for pilgrims, the walk to San Luca is a part of everyday life for many Bolognesi.  

When I lived in Bologna, I did the walk many times with friends to have a picnic on the Colle della Guardia where there is a fantastic view of Bologna and the colli Bolognesi. I also did many solo walks and runs, as do other exercisers looking for a challenge. 

At the top of the walkway, a solitary cross greets pilgrims before they reach the Basilica. After having completed the journey and made it through the steepest part right at the end, religious or not, it certainly does feel like a holy reward.

Basilica di San Luca

Italian Vocabulary related to San Luca

All Around Italia helps you learn about Italy and also learn Italian! Here are some words related to San Luca. Have you heard these before? 

il pellegrinaggio – pilgrimage 

Abbiamo fatto il pellegrinaggio fino a San Luca. / We did the pilgrimage to San Luca. 

 

in salita – uphill 

La passeggiata fino a San Luca è molto in salita. / The walk to San Luca is very uphill. 

 

il trenino – miniature, touristic train 

Da dove parte il trenino per San Luca? Parte da Piazza Maggiore. / From where does the touristic train leave for San Luca? It leaves from Piazza Maggiore.

Watch a Video about San Luca

Virtually experience the walk to San Luca. Bring Italian into your everyday life.

Want to learn more about the walk to San Luca and the Basilica? I recommend watching this documentary on youtube. It is directed by Pupi Avati – a famous film director hailing from Bologna.

In 55 minutes, the documentary explains the history of the pilgrimage and showcases its special place in the hearts of so many. 

The video is in Italian. For subtitles in Italian, just click the  the closed caption “cc” button on Youtube.

A great way to immerse yourself in language and culture!

Visit Bologna's San Luca

If you plan on visiting the Basilica di San Luca, see the hours the church is open here.

If the steep uphill walk is not for you, visiting San Luca with a touristic train is a great option. We took the train with my grandmother. It was a big hit! Find more info here.

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]]> Granita Siciliana https://allarounditalia.com/granita/?utm_source=rss&utm_medium=rss&utm_campaign=granita Mon, 28 Jun 2021 17:02:16 +0000 https://allarounditalia.com/?p=3279 Granita Siciliana is one of Italy’s most delicious summer treats! Learn what it is, how it was invented, and an easy recipe to try.

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Never heard of granita?

As a huge fan, I could not be happier to introduce you!

Technically, granita is semi-frozen treat made with ice, sugar, and a flavor – usually fruit or nuts. You may be thinking … so, it’s sorbet … or Italian ice? Nope … it’s different!

Granita is frozen using a different technique than sorbet and Italian ice, which results in it having less air and coarser ice granules. Instead of being creamy and smooth, granita is more beverage-like and sometimes slightly crunchy.   

Like a snow cone or a slushie? No, no … Snow cones and slushies make me think of flavored syrups, bright colors, and convenience stores. Granita – on the other hand – is all about quality and age-old techniques.

The origins of granita go all the way back to the 800s when the Arabs occupied Sicily.

The Arabs shared their technique for making sherbet, and Sicilians used this knowledge to create their own type of chilly treat. 

During the winters, men called nivaroli would go up the mountains of Sicily to collect snow and conserve it for months in holes in the ground. By the 1500s, they were using this snow to produce a granita similar to the one being made and enjoyed today. 

In Sicily, each province has its own spin on granita. The most popular flavors, however, are fairly universal as they are derived from the island’s natural treasures including pistacchio, almond, lemon, mulberry, and strawberry. 

Most commonly, granita is enjoyed in the summer at breakfast time.

It is often served with whipped cream – and alongside a brioscia col tuppo – an unfilled Sicilian pastry that is perfect for dipping! (Important side note … If you like brioscia – which I think is pretty impossible not to like – you can also order a brioscia con gelato at a gelateria – like a gelato sandwich!)

My favorite thing about granita may just be that you can find it any time of day, not only for breakfast. So, if you’re in Sicily during the summer, why not start and end each day with it? (At least that’s what I do!)

Italian Vocabulary related to Granita

All Around Italia helps you learn about Italy and also learn Italian! Here are some words related to granita. Have you heard these before?

semi-congelato – semi-frozen

La granita è un dolce semi-congelato. / Granita is a semi-frozen sweet treat. 

 

la mandorla – almond  

Mandorla è il mio gusto preferito di granita. / Almond is my favorite flavor of granita. 

 

il gelso – mulberry

La granita al gelso è anche molto buona. / Mulberry granita is also very good.

Granita al Limone
Sebastian Fischer, CC BY-SA 3.0 , via Wikimedia Commons

Recipe - Make Granita al limone

Bring Italy into your everyday life by making (and eating!) granita al limone.

Check out this video recipe from VivoMangiando to make granita al limone at home! No special equipment needed. This is a fun recipe to make with little kids as you can squeeze the lemons together and take turns breaking up the ice crystals. It takes a few hours of waiting and checking on the granita in the freezer, but is worth it!

The video recipe has Italian subtitles explaining the steps. I have also provided a rough translation of the recipe in English below. 

Ingredients (6 servings)

4 1/4 cups water (1 liter)

1 1/4 cups freshly squeezed lemon juice (300 ml) – about 5 lemons

2 cups sugar (400 gr)

Preparation

Bring the water to a boil. Add the sugar. Optionally add some of the lemon peel while the water is boiling. Once the sugar has dissolved, turn off the flame and leave to cool completely. Remove the lemon peel if you added it.

While the water is cooling, squeeze the lemons, and filter the lemon juice. Add the lemon juice to the water. 

Pour the mixture into an ice cream maker or a freezer-safe container.

If using an ice cream maker, simply let it churn until the granita reaches your desired consistency. 

If making the granita by hand, put the mixture in the freezer for 1-2 hours. Then, remove from the freezer and break up the ice crystals using a fork. Put the granita back in the freezer for another hour, and then mix it again. Continue until you obtain the desired consistency. The longer you leave the granita in the freezer and the more times you mix it, the finer the ice crystals will be. If it freezers over too much, you can put it in a blender to form a creamy consistency. 

For other easy dessert recipes from different regions of Italy, check out our posts on Baci di Dama, Baci di Alassio, and Tiramisu’. 

Buon appetito!

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