The time has come to farewell winter (thank gosh) which also means saying goodbye to the winter menu.

Here’s a quick and easy ‘Spezzatino’ Recipe (Meat stew - also known as ‘Carne e Patati’ in Calabrese Dialect). You can watch the method on my Instagram Reel page here https://www.instagram.com/the_little_italian_school/reels/

INGREDIENTI !

1kg gravy beef

1 onion diced

2 carrots chopped chunky

4 celery sticks chopped chunky

4 potatoes chopped chunky

1/4 cup white wine

Lots of bay leaves (at least 5)

Salt (quanto basta)

Topped with water and left to simmer for a good 2 hours or more

Eaten with good bread though steamed rice could also be an option.

I floured the meat lightly before frying- it helps thicken the sauce

I am lucky to have been able not only to live in Italy, but also to return to our loved ones there on a yearly basis (apart from the last two covid stricken years).

This helps to stay up to date with changes, which are happening more rapidly now because of technology, and things are definitely always evolving – yes even fairytale Italy!

There are some Italian cultural traits that are pretty standard, but of course still always ‘general’. Things like family values, meal rituals and no cappuccino after 11am are thankfully embedded in the bloodline. Then, there are the others that make us cringe when we hear them being mentioned.

‘Ciao bella!’

No. Just no. You just won’t hear it in Italy. And it makes me cringe when I hear it. By all means, ‘ciao bella’ your heart out. Just remember it’s not an Italian saying.

‘Italians speak loudly’

Well, let’s say we are animated…and sometimes it can get loud when there’s a room full of family or friends. I also think this depends on the different Italian regions. Southern Italians are generally a little more animated than northerners.

‘We use our hands and body language to speak’

This is definitely true, but some people more than others. It will always depend on what is being spoken about. The gestures are often more prominent when the discussion is getting heated or when someone really believes in what they are saying.

 ‘We listen to the piano accordian all the time’.

NO ! Infact the opposite! Italians love music and like most cultures have their traditional folk songs. The instruments played can vary but the most well known about overseas is the piano accordian. But no, you barely hear or see it these days like once upon a time. It still exists, a few still play it, it’s no doubt a beautiful part of history, but over the last 40 years I have seen it played once at a baptism because my friend’s brother pulled it out, blew the dust off it and belted out some tunes. The new generation don’t really dig it.  

‘We eat pasta and pizza everyday’

Well, I can say that this can actually be true. Pasta is a mealtime staple. Pizza is one of those things you may grab in the evening when you go out and get peckish. I think people imagine we eat huge quantities of it all in one day– and that is simply not true. Small portions are key to a balanced diet.

It is also true that what other cultures dress their pasta with, or slop on their pizza, may be the reason for weight gain, and why they think pasta and pizza are bad for you. Our condiments are generally light and delicate, and often vegetable based! On special occasions we like to lash out and may eat something fried.

Italians aren’t afraid to show affection in public

This is true. It really is a way of life, and I think it’s wonderful. Infact we don’t mind displaying all of our other emotions in public either.

Italians are always late

I wouldn’t agree with this one. Maybe our relaxed approach to life confuses everyone. Most of the people in our circle are pretty punctual, but like anyone anywhere, you’ll always get the person who is always late to everything.

Family is the most important thing in life

This is true. The family unit is everything. Could this be why a lot of Italians seem so sassy and confident? It’s a pretty good bet it is. Family is the foundation of life and you can always count on them. If you have nothing else, you have always got your family, and they always have your back.

All Italians are ‘Mafiosi’

Just no.

Italians love coffee

This is generally true but I know many Italians who don’t drink coffee, but those who do are extremely passionate about it. The ‘pausa caffe`’ is so much more than just about the coffee. It’s about pausing, chatting, and briefly catching up on what’s been happening, so even those who don’t drink coffee may prefer a different drink to enjoy the ritual with.

All Italians are soccer crazy

Well a lot of us are, but of course not all. So I guess you could say this has a little truth to it.

Italians live at home until they marry.

If we are living in the same town as our parents that is very likely. It used to be standard, but nowadays a lot of Italian youth are leaving to find work overseas, so yes if we need to we will, and we aren’t ashamed of it! When I married we ended up living with our parents for a year or two until we could move out. Family stick together.

Here is the amazing recipe for these super soft, light and fluffy ‘Graffe’ Napoletane. Hold on tight while your senses take a ride all the way to Italy and back with the first bite. The smell and taste of these scrumptious Italian donuts scream the local bar in Napoli ! Enjoy….

(and if you want to watch a snippet on my instagram reels click on the link - https://www.instagram.com/the_little_italian_school/)

INGREDIENTS-

Add all of the below ingredients (except the butter) in a bowl and knead all together until you get a soft, sticky but workable dough. You can do it in an electric dough mixer if you have one.

3 cups of flour

1 teaspoon dry yeast

2 eggs

Rind of 1 large lemon

Bustina of Vanillina (or a teaspoon of vanilla essence)

4 tablespoons of sugar

1/4 cup water (approx.) - add the water slowly until you get a sticky but workable dough.

50 gr room temperature butter

METHOD:

Once mixed, flour a board where you will now add the butter and knead again until it is all amalgamated. If you are using an electric dough needer, just add the butter and mix.

Try and form a nice smooth ball of dough, pop it back in the bowl and cover with a teat towel or glad wrap. Leave for 1-2 hours depending on the rooms temperature.

Once risen, take the ball of dough out of the container and onto a board that has been floured.

Cut the large ball into long strips to be able to join them at the ends to make the ring shape.

Once you have made the ring shapes, place them on a tray and let them rise for another hour or so. (depending on the temperature in the room)

Once risen a second time, fry them in some sunflower oil, roll them in some sugar, and take that sensory travel to southern Italy !

2 Eggs

1 Cup of ricotta

2 Tablespoons of sugar

1/4 cup milk

2 Cups Self raising Flour

1 teaspoon vanilla essence

Grated rind of a 1 lemon

Handful bluberries (or a few more if you want more)

Mix all of the wet ingredients. Add the flour and mix. At the end add the blueberries and fold through.

Heat sunflower oil in a frypan and using a tablespoon, scoop the mixture and drop into the oil. Careful not to have the oil too hot or they will burn.

Pop the cooked mini donuts onto paper towels as you cook them so they excess oil drains. Sprinkle with icing sugar to serve and eat.

We all have names we love, and some not so much. Some names are classic and are timeless while others are ‘on trend’ - in one day and out the next. When we had children we decided to stick to classic Italian names. We also chose to use the names of our parents either as first or second names, not only because we are a little traditional, but we also liked that they have a bit of family history attached. It’s not for everyone though, and not as common in Italy as it used to be.

When I was carrying my 3rd child, I knew she would be called Flavia after my mamma. Not only do I love the name, but it has a lot of meaning for us. My bis nonna (great grandmother) was also named Flavia. People would ask me, ‘but what if you’re having a boy’? In Italian that’s easy because all you have to do is change the last letter. Masculine names usually end in -o, while feminine names end in -a. There are also some boys names ending in -a but very few. Names like Nicola, Luca, Andrea, Mattia and Gianmaria.

In Italy there are some names that combine two family member’s names to form one. Names like Gianfranco, Gianmarco, Gianluigi, Gianluca, Giancarlo, Mariateresa, Maristella, Marianna and Mariangela, to name a few. Second names are not as popular in Italy as in some other parts of the world. Newborns are usually given only a first name.

Wives don’t take their husbands name in marriage either, but children take the father’s surname. When I asked my nonna why, she told me ‘because you always know who the mother is, but you don’t always know who the father is!’ I’m not sure that’s true, but it’s her theory, and it makes total sense.

Below is a list of this year’s top 25 names in Italy and there are so many beautiful ones to choose from!

Here is a list of top 10 Italian baby names of 2020

Boys names:

1. Leonardo

2. Francesco

3. Alessandro

4. Lorenzo

5. Mattia

6. Andrea

7. Gabriele

8. Matteo

9. Riccardo

10. Tommaso

11. Edoardo

12. Federico

13. Giuseppe

14. Antonio

15. Diego

16. Davide

17. Cristian

18. Nicolò

19. Giovanni

20. Samuele

21. Pietro

22. Marco

23. Filippo

24. Luca

25. Michele
    

Girls Names: 

1. Sofia

2. Giulia

3. Aurora

4. Alice

5. Ginevra

6. Emma

7. Giorgia

8. Greta

9. Beatrice

10. Anna

11. Martina

12. Chiara

13. Sara

14. Nicole

15. Ludovica

16. Gaia

17. Matilde

18. Vittoria

19. Noemi

20. Francesca

21. Alessia

22. Camilla

23. Bianca

24. Arianna

25. Elena

So how does one drink like an Italian?

Italians love to socialise and alcohol is a huge part of our culture. Vino rosso, vino bianco, cocktails, birra (beer), amari (digestives), all have a place in an Italian’s social life. Though it seems how we embrace them is very different to those in other parts of the world.

Positano

Binge drinking is not glorified in Italy, and when we head out to catch up with friends or family, we are not on a mission to drink to get drunk. When Italians go to a bar, we like to socialise and embrace the life around us. Bars and restaurants are full of people chatting about anything from politics, to family, to the latest fashion or event, to history, and to life in general. Sipping your drink is the ‘norm’- while sculling just isn’t something you’ll see Italians do.

Positano

Drinks are never ever served without being accompanied by some sort of nibble or meal. We don’t drink cocktails like the Spritz or the classic Negroni during our meal either, as they are generally served to enjoy with some simple nibbles like peanuts, olives, tarallucci or mini crostini. We call this an ‘Aperitivo’ which has now become well known and very trendy with non-Italians. While it may seem ‘cool’ to drink several Espresso Martini’s or Spritz with your dinner in other parts of the world, it’s just not a thing in Italy. Infact, a lot of Italian noses would be screwed up just at the thought. We do our coffee in the morning, or after a meal, or even for an afternoon pause and pick me up… but never during our meal. Just ew!

Positano

So what we choose to drink often depends on the food we’ll be eating and the time of day. It’s like poetry in motion. An aperitivo before lunch or dinner, wine with your meal and an ‘amaro’ (digestive) after it. I guess you could call them little rituals. Wine is a dining table staple, and children are often encouraged to have a sip with their meal. Food, drink, friends, family, acquaintances and conversation go hand in hand. They were married in Italy and until death do they part!

My all time favourite Italian cocktail is the classic Negroni. The aromas take me back to my childhood and memories of days and nights spent in the family restaurant. Here is the recipe, and a few others with variations. They are all simply served on ice and stirred, dressed with a slice of orange.

NEGRONI: (original)

·       30 ml Campari

·      30 ml Sweet vermouth

·      30 ml Gin

NEGRONI SBAGLIATO -  MISTAKE NEGRONI

A Negroni created by mistake, hence it’s name. Born in the 70’s at the Bar Basso in Milano by a bartender who accidentally added spumante in place of the gin.

• 30ml Bitter

• 30ml Vermouth rosso 

• 30ml Prosecco (spumante Brut) 

IL CARDINALE – THE CARDINAL

In the 1950’s in Rome, a Cardinal would order his usual Negroni at a Bar in Via Veneto, when one day the barman asked if he could change it up a little and created for him a Negroni with dry vermouth instead of the usual red vermouth.

• 30ml Gin 

• 30ml Bitter

• 30ml Dry Vermouth

NEGROSKI:

This variation of Negroni replaces the gin with vodka.

• 30ml Vermouth rosso

• 30ml Bitter

• 30ml Vodka

JAPANESE NEGRONI:  

This Negroni variation replaces the gin with the classic Japanese Sakè.

• 30ml Vermouth rosso

• 30ml Bitter

• 30ml Sakè

Pic credit: Conde` Nast Traveller Magazine

Did you know that the mountainous Italian island of Sardegna (Sardinia), situated in the Mar Tirreno (Tyrrhenian Sea) is one of the world’s Blue Zone regions? These regions are places where a population lives a healthier and longer life than other parts of the world. There are ten time more centenarians living in Sardinia per capita than in the USA, with as many being male as female. So what is their secret? Do they drink more protein shakes and do more exercise than other people? Do they swallow copious amounts of vitamin tablets every day ? Absolutely not. Infact, it’s a lot more simple than we think.

We always hear that eating a good diet and exercising is key to living a healthy life, which is true, but with busy lifestyles, it is often easier said than done. You may not live in the pretty mountains of an island surrounded by beautiful clear water beaches, but with a little imagination there are ways to adopt the simple lifestyle the Sardinians live.

Pic credit: Travellintale.com

Their sleep patterns are in harmony with the rising and setting of the sun. They wake at dawn to tend to their crops, livestock and do household chores, then call it a day at dusk. Living in the mountains means each time you take a stroll you are ‘working out’ while breathing in pristine fresh air in the sunshine, and neither age nor mountains will stop a Sardinian from keeping on the go. Even the elders continue to stay active and busy, which could mean simply taking the goats for a graze in the fields, babysitting a grandchild, or walking to a local neighbouring farm or shop to grab a necessity.

Family is everything. Parents and grandparents care for the young and in turn the young care for the aged. Being cared for and feeling loved is known to lower depression rates and stress. Nonni (grandparents) play a key role in society by sharing their wisdom and knowledge about the land, nature and traditions, handing down all they know for the benefit of future generations.

Elders are made to feel important and needed, and they are seen as an asset to society rather than a burden. Extended family and friends are also embraced and Sardinians enjoy daily gatherings in the streets or piazzas to mingle, laugh, and share a story or two with each other.

Pic credit: pinterest Boyaroo

Sardinians eat a plant based diet leaving meat for Sunday’s or special occasions, and most of the dairy consumed is from grass fed goat or sheep. Whole grain breads make up most of their diet at a whopping 47% (yay to the carbs ! ), dairy coming in at 26% , along with their own (or locally grown) vegetables. Meat, fish, poultry and legumes make up a very small percentage along with added sugar and fats, while fruit makes up only 1%. They also enjoy a glass or two of home-made red wine daily- cin cin!

The way we live our lives is a choice. We can choose the ‘all or nothing’ approach, or we can learn from the wise Sardinians and choose to keep it simple, doing ‘life’ in balance and moderation, surround ourselves by loved ones, and most importantly cherish and look after our nonni. It may not guarantee anything, but it makes total sense and is worth a shot.

Pic credit - The Little Italian School

1.     BIS

Meaning ‘double’. Something you will hear a lot around the dining table! When someone wants seconds they’ll say :

‘Faccio il bis’ – I’ll have seconds.

‘Bis’ can also be used at a concert if concert goers want a repeat of a song they love. They will simply yell out ‘Bis, bis…..!’

2.  LAPSUS

Used when you have a slip of the tongue…maybe saying something you shouldn’t have said! That’s called ‘avere un lapsus’

3.     IDEM

Meaning ‘the same’. When someone says something you feel the same about you can simply say ‘idem’.

EG. Person 1 : Adoro andare a ballare!  Person 2: Idem! (I love going dancing! Me too!)

4.     DE GUSTIBUS NON DISPUTANDUM EST

Meaning "In matters of taste, there can be no disputes" and is used in Italian when in discussion with someone who likes something that you make not like.

EG Person 1 – Non mi piace il colore del vestito che hai comprato.

      Person 2  - De gustibus non disputandum est

5.     Gratis

Meaning ‘free’. You will see this word written and hear it often regarding events that may be free or have free entry. You may read something like ‘musei gratis’ if you are searching the web for free entry to museums. Or if you are want to say something like ‘do you get in for free?’ you would say ‘si entra gratis?’.

6.     In Vino Veritas

 ‘In wine there is truth’ meaning when someone has has a little alcohol they are likely to speak more truthfully. This can be used if someone thinks maybe someone has said something they may not have said in a conversation without the odd glass of ‘vino’ or aperitivo.

7.     Verba volant, scripta manent 

Is a Latin proverb and literally translated, it means "spoken words fly away, written words remain". You could use this if you were having a bet with a friend and wanted to write it down just in case they forget .

8.     Carpe Diem

Meaning ‘Sieze the day’. Not only used in Italian but it is one of the most famous Latin saying used by people all over the world! You can use it whenever you want to ‘enjoy the moment’.

So many of us had to cancel our Italian summer holiday this year because of the pandemic and are feeling a little disappointed, but if you can try to imagine what life is like in Italy right now, you may not feel so bad.

Travel restrictions in Italy have been eased this month, and according to our family and friends life still feels so surreal. Travel restrictions between regions has been lifted but since the oubreak of Covid19 until now, travelling was not allowed unless it was for work. If you are travelling by car with a someone other than a family member you are limited to two people and both passengers need to wear face masks.

Since the 18th of May Cafés and Restaurants have been open with limited table service to help prevent large crowds. Cinemas and theatres will reopen on June the 15th with a limit of 200 people allowed at once inside, and facemasks worn by staff and patrons is a must. Social distancing applies in all public spaces at all times and everyone needs to avoid contact with people they don’t live with, including relatives and especially the elderly. Regions like Lombardia and Piemonte where the outbreak hit the worst are making it mandatory to wear masks even outdoors.

If you are sporting a temperature of over 37.5 degrees you need to stay home, and if venturing out to dine you may be asked to have your temperature taken and to register your personal information for tracking purposes. If you refuse you will find yourself sent on your merry little way.

So with social distancing including outdoor areas a must and wearing mandatory facemasks, it may be a blessing to be able to skip your travel plans this year to Italy and have a little extra time to put your dollars aside for a more relaxed holiday to our beautiful country in the near future.

Here is a very simple Italian custard recipe given to me by my ‘zia’ (aunty), and all you need is a tablespoon to measure!

Ecco qui… (here it is)…

1 litre full cream milk

3 eggs

6 tablespoon plain flour

6 tablespoon sugar

rind of one lemon (or two if you prefer it more tangy!)

(optional - I decided to make the custard because I had lots of lemons left with no rind from preparing limoncello. So I used a cup of lemon juice and put in an extra tablespoon of flour)

Step by step

Pour 3/4 milk into pan on very low to start warming up the milk (don’t bring to boil).

In a bowl pour the rest of the milk, eggs, flour and sugar and whisk all together.

If you have optioned to add a cup of lemon juice, add this also.

Once the milk in the pot is warm, pour in the mixture and keep whisking to avoid lumps.

Soon enough you will feel the custard start to thicken and once it gets thicker turn off the heat. Once it has cooled and been put in the fridge it will set more.

We use eggs from our own chooks hence the very yellow colour

I used the custard to fill a beautiful apple and custard crostata. The recipe for the crostata base is on my IGTV which you can head to and watch using by clicking here