Why Italian is so 'On Trend'

I’m not sure when it happened, I’m just glad it did. I’m glad the world has become smaller and we are all embracing each others diversities. We still have a way to go maybe, but for Italians the world looks peachy. The beauty of our culture is shining all over the globe. Apparently it’s really ‘on trend’ to be Italian.

Things were a little different for the first wave of immigrants and their children back in the 1950’s post World War 2. The struggles were real. An unknown race was flocking overseas in search for opportunities they didn’t have in Italy at the time. Italians & Italian culture was the unknown, those ‘greasy wogs’ - ‘bloody garlic munchers’.

Italian immigrants proved themselves, and earned respect. The Italians of that generation are known as hard workers - the heads down and get on with it sort. No handouts, no complaining (they couldn’t speak English anyway) and they had one goal in mind - survival. Sometimes they were called names or mistreated, but that was child’s play compared to the hardship they had left behind in Italy.

We can thank our ancestors for giving Italians a good reputation around the world, and thank gosh for travel being more affordable these days so people can see how beautiful our culture is by visiting Italy and immersing themselves in it. Italians proved themselves and now the rest of the world can’t get enough of all things Italy!

So what are the things non Italians love to love about Italians and Italian culture? According to my language students the list from a foreigner’s perspective is long. Let’s begin -

  1. Family values

    ‘La famiglia’ is the most important part of an Italian’s life. ‘La mamma’ and ‘la nonna’ are two of the most respected family figures.

    All ages matter - especially the children and the elderly.

    There are definitely some sexist undertones still going on, but that’s a global issue. I would dare say it is a matriarchal society. In the eyes of my students, Italian women are ‘generally’ strong and confident, with a bit of ‘sass’.

  2. Food & drink culture

    For the way it brings people together, the rituals around it, the way food is spoken about in a positive light. The ‘aperol spritz’ & ‘burrata’ fads in other countries may pass (thank gosh), but the deep rooted culture around food will always remain. It runs deep in the veins.

  3. Community, Traditions, La Piazza

    The holding on to traditions and ancient (usually religious) festivals, that bring everyone together. The ‘passeggiata’ and the piazza, where people can just ‘be’ on a daily basis without the pressure of always having to ‘do’ or ‘purchase’.

  4. People’s pride and loyalty to the town or village they are from

    Italians speak of their birthplace with such love and pride. Most are able to tell you story after story with so much oomph you leave believing they live in the most special village in all of Italy.

  5. Language

    People simply love the sound - hence the name ‘la dolce lingua’ (the sweet language). It is very easy on the ear

  6. Art, music, literature, architecture, fashion

    I have bunched all of these into one. These are the things Italy used to promote to the tourist and are extremely significant. Italy is flooded with history. I can say that 99% of my students, when visiting Italy enjoy a trip to the local museum, stand in front of stunning architecture with jaws dropped, love to walk the high streets of fashion in Milan & Rome, but much prefer to immerse themselves in the everyday living of an Italian when possible. They will always tell me stories of people more than places, and the warmth they feel from Italian locals when travelling.

But everything goes in and out of fashion. People are always searching for the next best thing or something new. This trend may pass too - but I imagine that because it is the Italian people and culture stealing hearts, not just the ‘place’, foreigners will be forever pining for Italy - as though it were their first love.

Sformato di Patate
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This is a very easy light version but can be tweeked to your liking. You can add a couple of eggs to the potato mash, but I didn’t for this one. You could also add peas, a little cooked onion if you like, or even substitute the salumi for tuna.

  • 1 kg potato - boiled, mashed and a tablespoon of butter added

  • 300 g di mozzarella

  • 150 g di prosciutto cotto

  • About a handful of breadcrumbs

  • salt

  • pepe

  • 80 g di grana padano or parmigiano

Head to the Instagram reel to watch the process. https://www.instagram.com/the_little_italian_school/

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Torta di Pera e Yoghurt
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This cake was delicious!

For the pear prep

2 - 3 pears sliced and cooked in a small pan with a couple of tablespoons of sugar and a drop of water until browned.

Place them in a greased flan tin.

For the batter - in one bowl and in this order

3 eggs

12 tablespoons sugar

grated lemon rind and the juice

1 teaspoon powdered Vanilla (or from a pod or paste)

2 heaped tablespoons yoghurt

12 tablespoons sunflower oil

1 teaspoon baking soda & 1/2 of bicarb soda

(STIR) then add

12 tablespoons 00 flour

(if you don’t have raising agents then just use self raising flour)

Bake on 175c for approx 40 minutes (or until cooked - each over is different)

Head to reels on our instagram to watch the method

https://www.instagram.com/the_little_italian_school/reels/

Risotto in Bianco con Cicoria
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500 gr Carnaroli or Arborio rice

2 large bunches of cicoria

1 litre vegetable broth (bought or homemade)

1/4 cup white wine

1 onion

250gr butter

salt to taste

Head to our instagram page to watch the method of this simple easy one pot dish https://www.instagram.com/the_little_italian_school/reels/

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Torta di Lamponi e Panna
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Raspberry & Cream Cake

allora - grab a bowl, a spoon , a cup and a whisk and in this order pop everything in the bowl and stir….

INGREDIENTS

4 eggs

1 cup sugar

2 tablespoons brown sugar

1 cup cream ( I used thickened)

1 grated rind of a lemon

1 vanilla sachel (or from a pod, or vanilla essence - whatever you have)

1 1/2 tsp baking powder

1 tsp bicarb soda

about 1 1/2 cups raspberries (blended in food processor - I used frozen)

2 1/2 cups 00 flour ( or if you use self raising you don’t have to put the baking powder or bicarb)

METHOD

Put the ingredients all in a bowl in the order written and stir. Place batter in a greased cake tin and bake for abotu 40 minutes on 175c

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Panelle con Carciofi & Fava Beans
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For the Panelle -

About 300 gr chickpea flour

500ml water

1 tsp aniseed (if you don’t like it leave it out )

Salt and pepper

A handful of chopped parsley

** in a pan - bring to boil stirring for approx 8 min (until thick), add the parlsey once cooked, spread onto baking paper until about 1cm thick and leave to cool and set.

Once set, cut in to squares or rectangles and fry lightly in sunflower oil. Set aside to be served with the vegetable stew.

For the Carciofi -

Half and onion sliced

4-5 Artichokes

About 3 handfuls peas

About 3 handfuls fava beans

1 tblsp capers

Handful Parsley

**I cleaned the carciofi and boiled the hearts seperately and set aside. Then fry the onion in some evoo, add the carciofi, peas, fava beans. Salt and pepper to taste. Top with about half cup of water and let simmer with lid on for about 15 mintues. Add parsley and capers once cooked.

Head to instagram to watch the method - https://www.instagram.com/the_little_italian_school/

Tuna Steaks in Agrodolce (Italian sweet and sour)

Sicily in a plate. Tuna is huge in Sicily and nope - no Sicilian ties on my part at all, apart from my mamma’s ‘vicina di casa’ (neighbour) who has been sharing some amazing recipes with me…..and here is one of them.

I had onions on hand, old wine that we now use as vinegar, and tuna steaks I had picked up at the supermarket. Simple, easy and delicious and great with a loaf of bread and a salad.

You’ll need -

At least two onions (I used the purple spanish ones but the white onions are fine also great)

About 1/4 cup extra virgin olive oil

6 Tuna steaks

3/4 bottle red wine vinigar (it will evaporate and make a nice juice)

For the method head over to the reel on our instagram account https://www.instagram.com/the_little_italian_school/

Method in summary - cut onions, place in bowl of water. Heat pan, place onions on pan and salt - lid on and let collapse. Add oil - cook a little more. Place cooked onions to the side of the pan, fry tuna steaks. Remove tuna, add red wine vinegar and let cook with the onions until it has reduced. Place your tuna back in the reduced ‘agrodolce’ (sweet and sour sauce). Enjoy x

Zeppoline di Ricotta e Limone

I am huge on ‘no waste’. I had made an Italian Orange Cake a few days ago with Ricotta Cream Icing and needed to use up the left over icing before it went off. I love to create new meals with leftovers - or ‘gli avanzi’ as we call them in Italian. So I created these ‘zeppoline’. - mini donuts. Soft and fluffy balls of lemony heaven. Crazy easy to whip up and gobbled up quicker than you can fry them.

Here are more or less the ingredients. Just add them in order I have listed them.

-about 250gr ricotta

-about 4 tablespoons icing sugar (whip ricotta and icing sugar to make a cream)

-3 eggs (whip through ricotta cream with a fork)

-zest of one lemon

-a little bustina of vanillina (or a little vanilla pasta, or from the pod - whatever you have)

-1 teaspoon baking powder

…Mix them together

-Add about 2 and a half cups of self raising flour

The dough should be quite firmish

Heat your sunflower oil - about 3-4cm deep - I use a small pot

With a couple of teaspoons, start grabbing the batter and placing in the oil. If they burn on the outside and are raw inside, your oil is too hot.

Once cooked roll in some sugar or some icing sugar.

If you have any questions send them to my instagram profile here https://www.instagram.com/the_little_italian_school/?hl=en

ENJOY!

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Parmigiana Bianca di Zucchine

Cheese an veg lovers rejoice. You could work your magic and do a few variations with this I am sure. An addition of fried mushrooms? Or why not add the slices of salumi you have in the fridge not getting eaten if you fancy a little meat? You could even make this with layers of pasta. Unleash that wild imagination.

Scroll down for recipe…

Ingredients below but head to REELS in instagram for the method https://www.instagram.com/the_little_italian_school/reels/

For the besciamella:

1/2 litre of milk

50gr butter

About 1/4 cup of 00 flour (but if it seems too thick to spread once cooked then just add a little more milk)

Salt and pepper to taste.

For the rest of the dish:

3 large zucchini (sliced long ways, and plced in to layers in a colander , with each layer getting a sprnkle of salt before the next is layed)

about 2 cups worth each of chopped or sliced mozarella, parmigiano and breadcrumbs (all ready to be sprinkled on the layers as you make them.

Cook on around 185 c - fan forced - for about 40 minutes or until bubbling and golden on top

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Spezzatino -Easy Italian Meat & Potato Recipe

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/

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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