From vineyard to bakery: grape seed flour

The potential health benefits of Bacchus's favorite fruit strikes again. A recent trip to the local bakery yielded this especially interesting find - pan di vitigna, a slim loaf of bread made with the addition of grapeseed meal. The first thing that came to mind was ‘will this be the new "in" food for things that are good for you?’ The texture was similiar to that of other whole grain types of bread and the crust had a sort of crisp-crunchy bite which is most likely due to the wood-burning ovens. The taste...well, it didn't immediately scream grape seeds, but they certainly aren't like pumpkin seeds which have their own unique flavor. An online search for grape seed flour/farina di semi d'uva turned up 2 primary uses: premium pet food (Belcando to be exact) and beauty treatments (the spas of Trentino-Alto Adige are so hip).

High amounts of procyanidine in the seeds give way to claims of anti-oxidant properties, so I guess it can't be all that bad. This reminds me of an incident years ago when MotH and my father-in-law were snacking on some grapes. I was perplexed. Are you guys munching on something? Here in Italy it is the norm to eat grapes, seeds and all. To youth and longevity!

Keeping fit in Italy

Cycling

Walking / jogging

Eating...eating?

I won't profess to being very disciplined in a daily exercise routine (does housework count?), but an invite to a barbecue always gets my heart rate up. We were digging in at a grigliata in Piemonte and the best thing on that table was the bruschetta. Enormous slices of toasted bread (unfortunately not garlic-rubbed but I guess they didn't want to put some people off) that you top yourself from a bowl of tomato/herb mixture. I had wanted to take a photo of my ricotta cheesecake topped with fresh blueberries but that thing flew off the table in less than 5 minutes. I had no idea that italians ♥ cheesecake. Sheesh, it was a major revelation.

Scoiattolo rosso | red squirrel

Scoiattolo rosso | red squirrel, originally uploaded by Rubber Slippers In Italy.

Waking to the sounds of the chestnut forest...

I rarely find myself outside just before 7 in the morning but at that hour, the sun is still thirty minutes away from rising over the valley. It's a cool 23°C in this half-light, and is the best time to be sitting quietly with camera in hand. It doesn't mean that you'll get much of anything because the wild creatures around here are very, very shy. I handheld a 70-300mm zoom (at full extension) to get this shot because the slightest movement on my part with a tripod would've sent it running for the hills. These are the best two out of a dozen. Nature photography is a terribly steep learning curve. Inevitably, the squirrel did hotfoot it down into the forest after I set the shooting mode to continous.

Gopan: the all-in-one rice bread machine

Got Rice? If you're already a happy owner of a bread machine but fear that it might be time for a new one, then take a look at this. The soon-to-be-released Gopan goes one step further by taking your rice grains and miraculously turning them into a pretty loaf of bread. Whoa.

Bread right from the base ingredient in sushi

Save those grains and fling confetti at the newlyweds. Now I normally don't raise an eyebrow for the latest cooking gadget, but Sanyo's new breadmaking machine has an upper edge in the diy business for busy (or extremely uninitiated) people. Gopan, which is the merging of the words gohan [rice] and pan [bread] takes the process one step further by milling the grains before continuing to the next step. This in itself might hardly sound impressive, but for a machine to offer 22 different settings, well you just have to stand up and take notice. White rice, brown rice, purple rice, red rice, wild rice - there are so many types out there, and I would be curious to know if all of them would work well in Gopan. If so, this promises to be a hot item.

The following video and article gives a really good inside peek into the Gopan and should especially appeal to the gluten intolerant with its gluten-free setting. Now you can have your bread and eat it too. Link: Sanyo Announces the World 1st Rice Bread Cooker

Tapas party: me gusta el pulpo

Spain's World Cup win last weekend meant only one sure thing - it's tapas time! We aren't avid followers of the sport, but Paul the psychic octopus picked such a good choice that there was every single reason to celebrate. Spanish food and spanish beer go hand in hand on hot summer weekends, yet I have never attempted any of the recipes in my bargain-rack cookbook. The whole tapas experience, when done properly in Spain, is still something that I wouldn't mind tasting, especially if it involves seafood. Me gusta el pulpo! I like octopus! Yesterday's pulpo (not much different from the italian polpo) got the ball rolling, but I think you may already know what happened next. I simply could not stop making more...stuff. Obsessive-compulsive? Eh, the MotH might agree. We ate at least half of everything, then followed with grapes and cheap gelato. I wasn't going to add 18 full-size images on this page, so mouseover thumbnails for titles, or click for full details. ¡Hasta la vista!

Me gusta: empanadillas, cojonudas, spicy corn nuts, boquerones, champinones al ajillo, calamares, banderillas, boquerones en adobo, pinchitos moruños, pulpo a la Gallega, pecorino l'ulivo (couldn't get Manchego cheese), jamón, patatas bravas, spicy almonds, Estrella Damm spanish beer

In the event of an error message, the video can be viewed here:
http://www.youtube.com/watch?v=mzgjiPBCsss

No pulpo, no party

Oracle Paul's cousin gets the axe..., originally uploaded by Rubber Slippers In Italy.

I know. It just makes you wanna wrap your arms around that special someone and squeeze. More later...

Geese Gone Wild: it isn't always that a goose gets cooked

Oca del parco di Pordenone, originally uploaded by Michele Catania.

Scanno (Abruzzo province) - normally it's a slow beat that pulses through the heart of this mountain town but for the moment, a gaggle of geese has Scanno and another village up in arms. Apparently a small group of oche (OH-keh) were set free at Scanno's lake, thereby setting off the question of ‘who let the geese out?’ A pity that none of the birds laid the proverbial golden egg. Read the whole article here:
http://ansa.it/web/notizie/rubriche/english/2010/07/13/visualizza_new.html_1852211310.html

Place your bets: Goose (geese) on the run!

November 13-14th, 2010. Mark your calendars! Less than 20 miles west of Venice in the town of Mirano, it's every goose for him/herself in the Gioco dell'Oca. I will do everything in my power to attend this event, and hopefully get to visit Venice at the same time too. A video clip was filmed a few years ago but I can't imagine much has changed since then. For more details on the event: Gioco dell'Oca di Mirano (italian)

Link to video: http://journeyman.tv/...the-goose-palio.html

Wordless Wednesday: don't let the door hit ... on the way out

As long as she ain't sneaking in boyfriends, originally uploaded by me.

Bag it and grill: Spaghetti al nero di seppia

86°F and 67% humidity. It's not unbearably hot like other areas of Italy but as long as the weekends shape up to those sort of numbers [86, 87, 88, 89...] we are happy to nix hiking in favor of bbq chicken, gelato and another chance at pasta in a bag. I still had an extra packet of squid ink that was used for making those black goldfish dumplings the day before, so I took the plunge and figured that spaghetti al nero di seppia (spaghetti with squid ink) over charcoal couldn't possibly go wrong. You know, I love it when I'm so right.

The method of preparation is simple: undercook the pasta, drain, add to prepared cuttlefish sauce and bag it! Place on the outer edges of the grill to finish cooking for another 5 minutes or so - I'll include the recipe under the corresponding photo below. The rest of the meal fared no less detail and attention because grilling scallops in their shells demands a very close eye (pull them off when they're slightly underdone as they'll continue to cook in their juices). We had them with - get this - vanilla-infused sea salt that was utterly to die for! Halen Môn did a magical thing when coming up with the idea of tahitian vanilla beans and salt crystals. As one reviewer wrote, you have to try it to believe it. For a gourmet salt product, I am sold.

Colonel Sanders can take a hike. The mixed herb packet that came with this split chicken and a heavy dose of sweet paprika from the cupboard is my secret spice mix. Squeeze some lemon juice over while it's cooking for a sassy tang.

The spaghetti in a bag took a back seat when the scallops arrived on the scene. Split zukes, whole carrots and onion slices fill in for the vegetable requisite.

I consider the addition of squid ink in food to be so groovy mediterranean that it baffles me as to why some people would be turned off by it. The flavor is not bitter, salty, or off-tasting in any way, and the "black teeth, black mouth" worry is a bunch of hogwash. Eat my squid.

Recipe - serves 2
I used frozen baby cuttlefish that were already cleaned, but you can also use calamari (squid)

10-12 ounces small cuttlefish, cut into bite-size pieces
oilve oil
2 cloves garlic, minced
2 dried chile peppers, crumbled
1/4 cup white wine
1 packet squid ink (about 1/4 teaspoon, more if you prefer)
1 tablespoon butter
1/8 cup chopped italian parsley
1/8 cup sun-dried tomato cut into thin strips
8 ounces spaghetti

Begin by cooking the pasta in lighty salted boiling water for 7 minutes. While that's on the fire, saute the garlic and chile pepper in a drizzle of olive oil until fragrant. Add the cuttlefish and cook until they begin to curl up. Immediately pour in the wine and add the squid ink. Stir to incorporate then add the butter and parsley. Remove from heat. Drain the pasta and add to the cuttlefish sauce along with the chopped sun-dried tomatoes. Combine thoroughly and divide between 2 foil sheets (I also line the interior of the foil with baking parchment). Bring up the edges and crimp well to secure. Place on the outer perimeter of the grill and finish cooking for another 5 minutes.

A few pinches of crunchy vanilla-infused sea salt (I know it looks like ciggie ash landed on it) is all it takes to turn plain scallops into this wildly exotic, dreaming-of-white-sand-polynesia taste experience.

This is really the ultimate dessert on a hot day. Throw on whatever you like while the coals are dying down. Pair with fresh berries and gelato or ice cream. We have a serious fruit fix which means several pounds each week to keep us sane.

I figured I'd save these for my Little Mermaid outfit for Halloween - haha!

How to make goldfish dumplings (dim sum)

If you look at this with just a teeny bit of humor you might say it's a "black gold" fish from the Gulf of Mexico, but in all seriousness, I think it resembles a mutant tadpole with green eyes. Translucent goldfish dumplings (dim sum) aren't anything new on the asian food scene and the idea to make a darker variation had the wheels turning in my head. Think squid ink.

Once in a blue moon I'll buy nero di seppia (literally, black of cuttlefish) to make squid ink pasta and risotto, so this was merely taking the humble dumpling one step further. I promise that once you get the hang of shaping these, you'll be feeling like a kid all over again. For the filling, I made a mixture of ground pork, minced onions, finely cubed red bell pepper, thinly sliced cloud ear fungus, chopped cilantro, oyster sauce, salt and pepper.

Recipe here. Add a small drop or two of squid ink to achieve a charcoal color.

1. Place a walnut-sized amount of filling to one side of the round.
2. Bring the top and bottom ends together, sealing the center. Tuck in open ends.
3. Pleat top edge (optional), firmly press the "tails" and gently stretch to elongate.
4. Use a chopstick to shape eye sockets.
5. Fill eye sockets with peas.

>
Brush steamer insert with vegetable oil (or line with napa cabbage leaves). Arrange goldfish, leaving enough space so that they do not touch. Steam for about 12 minutes over a medium simmer. For yellow-colored goldfish, I added saffron powder to the water called for in the recipe. Alternatively you can also use food coloring. For a mottled "calico" look, blend two or more colored doughs together. An example here at Flickr. Serve with a shoyu-vinegar dipping sauce or float in a simple broth.

Palio dij cossòt

The people of Siena may have their famous horse races, but in Alpignano (Piemonte) the competition boils down to a real balancing act. In the relay of the pumpkins - cossòt in the local dialect - team members run with a long pole that has water-filled gourds dangling from each end. Sounds easy? Not. Because it is the team with the least amount of water spilled that wins! I just found out about this event so it'll take a certain amount of cooperation from the weather gods to get me to even consider going. With 32°C/90°F temps predicted for this weekend...every splash of H2O is going to feel like heaven on those contestants. I think we'll stay home and celebrate summer with another barbecue. The clip below runs long but includes other aspects of the palio such as an enactment of the battle between the alpignanesi and Louis XIV of France. Info: http://www.comune.alpignano.to.it. Admission is free.

In the event of an error message, the video can be viewed here:
http://www.youtube.com/watch?v=-DCbpnyhDKY

What to do in Lake Como in July/August? Aperitivo e via!

Cin cin! Okole maluna! The Star (Wars) and moon must be exerting greater gravitational pull because after writing about the love nest on Naboo, I had to find the post that started it all. Well here I am, see? Five+ years ago under the loggia at Villa Balbianello and I was probably dreaming of the day that I'd have a manicured garden like so. Fact is, it was more than likely a wish for a bar with cute bartender on the premises. Of course little did I know such a thing could turn out to be possible, sort of, in this most romantic of settings on the lake.

Happy Hour at Villa Balbianello (Padmé and Ani's love nest)

Music and a glass of wine with a fantastic view. Of the 8 scheduled evenings, 2 have already gone by so there's still plenty of time to catch any of the Wednesday events each week up until August 25th. On July 14th, Trio Belleville will be on stage playing jazz manouche. I found what I believe is an older video of them playing at a cafe in Vitoria-Gasteiz, Spain. For more information on Happy Hour, visit the following links:
Fondo Ambiente Italiano (FAI) italian
Albergo Lenno english
Hours: from 6pm to 9pm (last admission at 8:30pm)
Adults: 20€ includes admission and first glass of wine
Reservations: 0344-56110

In the event of an error message, the video can be viewed here:
http://www.youtube.com/watch?v=fzmzXn408R4

Anakin and Padmé's love nest on Naboo

I've written about Villa del Balbianello at least a couple of times before, but for anyone who has never heard of it, this is where they filmed “The Kiss” between the lead characters of the Star Wars prequel: The Attack of the Clones. Every time we go there it is always a magical experience, and with family visiting briefly for the weekend, it was the one villa out of all the villas on Lake Como to see yet again. A private wedding had just ended when we arrived and the bride and groom were in the middle of a photo session in the loggia above. It's the stuff of fairytales, and I'm sure romantic proposals far exceed the actual ceremonies that take place here (I believe you need to be a corporate donor or sustaining member). I wasn't able to take a picture where the actual kissing scene occurred since guests of the newlyweds were all over the place, but a youtube clip proves how gorgeous this love nest is: http://youtu.be/FM6D1DM-f9A

Happ-ay 4th of July

I don't get a lot of visits from family back in Hawaii so this 4th of July weekend was an extra special one. Cousins from Maui made the 6 hour drive...from Rome...to the chestnut forest. No need for anymore words (my brains are still reeling from the rapid-fire exchanges in pidgin english). Happy 4th!

About the bottom right photo...the temps went up to the mid-80's but that didn't deter mosquito warriors in the afternoon. Italian skeeters are nasty, hence my stash of weapons of mass destruction.

Read, listen, learn, rap italian: Ga el SUV + english

Beats me as to why Skoda would wanna name their mini SUV the Yeti, but this tv ad created waves a few months ago when it poked fun at wealthy Milan residents and their big ticket, big-ass, gas-guzzling SUVs. They run all over the city in more ways than one, arriving on the scene at aperitivo hour for...for...what's the current trendy? Ah yes, lo Spritz! The milanese dialect makes some of it incomprehensible even for italians, but hold on there... Who really listens to what rappers are saying anyway? El ga el SUV!!!

In the event of an error message, the video can be viewed here:
http://www.youtube.com/watch?v=2qtQQ2_BrdU

Bella...alura? Bella...alura? - Right on... and so?

El ga el suv... - He's got the suv...
Uè, testina, cosa vuoi? - Hey bozo, whatcha want?
El ga el suv... - He's got the suv...
Inquina? Fatti tuoi! - It pollutes? Too bad for you!

Lo lucida la fi *beeeeeep* na - The *bleep* polishes it (see 1 at bottom)
e lui la frusta poveretta - and he beats her, poor thing
Gliel'ha comprato il papi - Daddy bought it for him
c'ha la fabbrichétta! - he's got his little business!
Parcheggia sui binari e poi - He parks on the rails and then
lo sposta senza fretta - he moves it without hurry
Ma va? È in doppia fila? - Really? It's double-parked?
se ne frega c'ha la pila - he doesn't care, he's got the money

El ga el suv... - He's got the suv...
Lù l'è l'bauscia milaness! - He's the show off milanese
Che ga el suv... - That has the suv...
Occupa tutta la city col suv - Takes up the whole town (Milano) with the suv
Lui spende e spande alla stragrande - He spends a lot of money here and there
El ga el suv, el ga el suv, el ga el suv, suv, suv...
He's got the suv, he's got the suv, he's got the suv, suv, suv

Si fa allargare il garagino - He enlarges the garage...
non ci sta il gioiellino! - the jewel doesn't fit!
Se non dici che ti piace - If you don't say you like it
poi piange il bambino! - then he cries like a kid!
Ad ogni multa si stupisce - He's astonished by any ticket
non si può sulle strisce? - it's not allowed on the stripes?
E con il Ghisa s'impunta - And with the traffic cops he is smug
mi compro te, e la giunta! - I buy you and all the municipality!

El ga el suv... - He's got the suv...
Lù l'è l'bauscia milanéss! - He's the show off milanese
Che ga el suv... - That has the suv...
Tutto è permesso perché lui el ga el suv - Everything's allowed 'cause he's got the suv
Lui spende e spande alla stragrande - He spends a lot of money here and there
El ga el suv... el ga el suv... el ga el suv, suv, suv...
He's got the suv, he's got the suv, he's got the suv, suv, suv
Ma smettila... - Oh stop it...

E Curma, Santa, Saint Moritz - Courmayeur, Santa Margherita Ligure, Saint Moritz

Bella..alura? Bella...alura?

El ga el suv... - He's got the suv...
Lù l'è l'bauscia milanéss! - He's the show off milanese
Che ga el suv... - That has the suv...
Occupa tutta la city col suv! - Takes up the whole town (Milano) with the suv
Tutto è permesso perché lui el ga el suv - Everything's allowed 'cause he's got the suv
Lui spende e spande alla stragrande - He spends a lot of money here and there
El ga el suv, el ga el suv, el ga el suv, suv, suv...
He's got the suv, he's got the suv, he's got the suv, suv, suv

Uè, te lè vist' che suv? Fa balà l'occ'!
Hey, did you see what a suv? Take a good look!
Allora, chiama subito la Lolla, la Lulli, il Lullo, il Tato e la Tata...
Sooo... call Lolla, Lulli, Lullo, Tato and Tata...
E stasera andiamo prima a Curma, e poi, in quarantacinque minuti siamo già a Santa...
And tonight first we go to Courmayeur, and then, in 45 minutes we're already at Santa...
Aperitivo e via! - Aperitif and go!
Ma smettila... - Oh stop it...

NOTES:
1. The bleep is referring to a filippina, a female housekeeper from the Philippines.