If you’ve ever frequented an Olive Garden restaurant and ordered their “pastachetti”, then I hate to break the news to you. The answer is a resounding “si!” Neither the pastachetti, nor it’s sibling the “soffatelli”, were ever made by Nonnas in the Old Country.

How do we know this, you ask? Well, they admitted that they just made them up. Now, before you counter with the possibility that these dishes were likely created in Olive Garden’s much celebrated (in their own commercials) “Tuscan Cooking School” in Italy, consider the assertion by an ex-manager that it’s fake, too.

Now, the nefarious trickery of one restaurant is merely an example of a broader pandemic – apparently “fake Italian” food is being sold EVERYWHERE. Yes, with one letter change, Romanian “parmezan” cheese is being sold in Europe along with “palente” (not polenta, mind you) that was made in Montenegro. Britain’s giant grocery chain, Tesco, apparently sells a “Lasandwich”, if you can believe it…and even the homeland isn’t immune to this bait and switch. In Italy, a minor panic ensued when purchasers of a German-made mozzarella-like cheese was opened, and subsequently turned BLUE.

So, how do you know you’re getting the real thing? Well, as with anything else in life, the thoughtful application of common sense will go a long way…but when in doubt, remember the following handy tests:

If your server pronounces the “h” in bruschetta…move along. (Italian pronunciation: [brusˈketːa] )
If you see an X in the word espresso…out you go.
The letters “j” and “k” are not found in the Italian alphabet. If you see one, it’s a dead giveaway.
If a recipe suggests that you marinate anything in any commercially prepared “Italian Dressing”…run screaming the other way.

Okay, we jest, but this problem is real and affects the Italian economy – even peripherally – in a number of ways. Counterfeit food production is rampant, and the desensitization of the public understanding of “authentic” Italian cuisine diminishes its long and noble gourmet heritage. The Italian Ministry of Agriculture is very stringent in its certifications of food and food products made in the country, and strives to retain a high level of quality. “Fake Italian” products undermine that effort.

So the next time you plan to eat Italian, be it at a restaurant or with food purchased to cook at home, take the extra time to do your homework about the establishments you frequent. If they are authentic, then your culinary experience will be as well…and once you truly taste the difference, you’ll never eat “fake” again!
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In continuing our conversation about travel to Italy, let’s have a word about words. As a rule, Italians are very gregarious and they LOVE to talk! Sure, half of the conversation is conducted through hand gestures, but the rest is likely to be in rapid-fire Italian.

While many who live in large areas visited by tourists do speak English, it will be more difficult to find anything but native speakers if you venture off the beaten path. Either way, it is generally useful to know at least a smattering of phrases to help you communicate along the way. For instance:

Greetings:

Hello – Salve or Ciao
Goodbye – Arrividerci or Ciao
Good Morning – Buongiorno
Good Afternoon – Buon pommeriggio
Good Evening – Buona sera
Good Night – Buona notte

Etiquette:

Excuse me – Scusi!
Please – Per favore
Thank you very much – Mille grazie
You’re welcome – Prego
I’m sorry – Mi dispiace
I don’t understand – Non capisco
My name is… – Il mi nome e or Sono…
What is your name? – Che cosa è il vostro nome?

When shopping:

It’s beautiful! – E Bello!
How much? – Quanto costa?
Does it come in my size? – Fa viene nel mio formato?
Do you ship to the United States? – Spedirete negli Stati Uniti?

When enjoying the local nightlife:

More wine, innkeeper! – Più vino, locandiere!
It’s true! I’m a distant relative of daVinci!- È allineare! Sono un parente distante di daVinci!
No, I would not like to go to a discotheque. – No, non vorrei andare alla discoteca.
My hovercraft is full of eels. – Il mio aliscafo è pieno delle anguille.
Stop the Vespa! I want to get off! – Arresti il Vespa! Voglio ottenere fuori!

And perhaps the most useful phrase of all, when used correctly:

This gentleman will pay for everything! – Paghera tutto questo signore!

Corse Felici!

Courtesy of italophiles.com

Long before Walt Disney introduced that theory into the collective American lexicon with his 1940 movie, Italian mothers were using that admonishment to keep their prevaricating progeny in line. For you see, that beloved wooden boy was actually BORN in Italy. In Tuscany, in fact!

Yes, on the 25th of May, 1883, Le avventure di Pinocchio, storia di un burattino was first published. This beloved children’s tale was written by Carlo Lorenzini, a Florentine who took the pen surname “Collodi” after the Tuscan village where his mother was born.

The original Italian story is a bit darker and more detailed than it’s Disney counterpart, but the main thread is the same – that of a magical piece of wood that was carved by the lonely Gepetto into the form of a marionette, a “son” for the kindly old gentleman. As any child – or anyone who has been a child – can tell you, Pinocchio runs into considerable mischief in his attempt to become a real boy.

Pinocchio is beloved the world over, though perhaps nowhere as much as in his hometown of Collodi in Tuscany. There the last Sunday in May is set aside for a day long festival to celebrate his birth at the beautiful Parco di Pinocchio, a kinder and gentler theme park where statues trump thrill rides and the story’s characters come to life against the backdrop of of a medieval village nestled in the mountains.

You may not be able to make the trip this year, but that shouldn’t stop you from enjoying the original Tuscan tale of this iconic figure during his birth month. Online copies are available for free download on a number of sites and through e-reader commerce – grab one and get re-acquainted with a childhood friend!

Because if you were, pyrotechnics would be involved.

Yes, ever since 1097 when Florentine Pazzino de’Pazzi returned from the Crusades with flints from the Church of the Holy Sepulcher in Jerusalem, the people of that fine city have been igniting things with them on Easter. Initially it was torches bearing “holy light” that were carried through the town and distributed in the square, but over the years the ritual has evolved. The tradition that endures to this day – that of using the fire to ignite fireworks in a 500 year old ox cart in front of the Piazza del’Duomo – was begun in the 15th century.

The 30 foot tall cart is drawn from the Porta al Prato to the Piazza del’Duomo by a team of snowy white oxen that are draped with flowers and herbs – the best representations of early Spring. Once the cart is in position, a mechanical dove or “columbina” carries fire from the holy flints from inside the Basilica di Santa Maria del Fiore to the cart outside, whizzing on a wire towards its destination. Once lit, the contents of the cart regale onlookers with a grand and beautiful fireworks show lasting twenty minutes or more. Throughout the event, the cart is guarded by 150 soldiers, musicians and locals all dressed in medieval costume.

Why, you ask? Well, legend has it that a successful explosion of the cart – or “scoppia del carro” – is said to ensure a good harvest, economic growth and civic stability in the city for the coming year. While the veracity of this claim might still be a subject of debate, it is certain that this Easter tradition of Tuscany is a unique and lively way to bid farewell to Winter and enthusiastically welcome Spring!

Courtesy of Foodrink

Though slight variations exist from region to region, this traditional Easter recipe contains core ingredients that enhance each other beautifully to produce a mouth watering result. The synergy of fresh rosemary and garlic studded into the roast offset the meat’s natural richness, and when paired with olive oil, salt and pepper make a savory marinade for a leg of young lamb. White wine added to the tightly covered roasting pan just prior to cooking assures a juicy tenderness, and roasting at 350 until the meat’s internal temperature reaches 170 degrees (with frequent basting from pan drippings) creates a dish that is the simplest form of magic.

Accompaniments to this roast again vary from region to region, and though purists suggest that adding diced potatoes to the roasting pan is most “correct”, you may also see lemons, mushrooms or cherry tomato gracing the pan. Asparagus and artichoke are both side choices that marry well with the seasoning, and a pasta lightly tossed with oil, garlic and Peccorino Romano is perfect for those who eschew the potato.

“Young lamb” is specified because the word abbacchio describes a lamb whose weight falls between 15 and 25 pounds, and one whose leg would weigh roughly 4 pounds. Heavier than that and you’re moving from “lamb” into “mutton” territory, and would not be making a true Roman abbacchio al forno!

In the spirit of true Italian rustic cooking, we’ve supplied ingredients but not amounts. Adjust the marinade seasoning to your taste, keep and eye on the roast while basting and enjoy this simple, flavorful, traditional classic.

Happy Spring to all, and to those who celebrate Easter, we wish a Buona Pasqua!

If you are looking for the perfect gift or an accent piece for your own home, our Belinda Miley cross shadowboxes are on sale this month.

This year why not consider giving a meaningful gift, one that pays homage to the season, but is so classic it knows no season itself? How about a gift by and of design?

Enter our Belinda Miley Silver Framed Jeweled Cross collage. With it’s rustic charm and eye catching design this piece can be a focal point in a grouping or find a special place of honor in a study or office.

While spring has nearly sprung, and we all welcome it’s arrival, your gifting this Easter or Mother’s day can be something that leaves a lasting impression of the sentiment behind it.

All Belinda Miley shadowboxes are 20% off through March 19!

1. It’s beautiful – sporting a wispy canopy of ethereal pale yellow flora.
2. It’s mysterious – a flavor milder than anise, smoother than licorice. Fennel can transform a dish and ensnare a palate.
3. It’s unpredictable – a firm, large root bulb that may be enjoyed crispy and raw or tenderly cooked. Fruit (often mislabeled as “seed”) equally comfortable enhancing a meatball or elevating a tropical salad.
4. It’s robust – fennel is proven to be an excellent source of Vitamin C and fiber, a desirable antioxidant and an aid to cardiovascular and colon health.
5. It’s dramatic – very similar in appearance to the highly toxic poison hemlock. One of three main ingredients in absinthe.

While fennel is native to many countries throughout the Mediterranean, it’s heart is clearly della’Italia!

I encourage you to take advantage of this, fennel’s most plentiful season. Don’t be afraid to bring those lovely bulbs home from the market throughout this winter and spring, and devise your own unique ways to incorporate this mythical vegetable into your diet.

Honestly. Embrace fennel as you would a summer evening in a cafe overlooking the Mediterranean and you’ll agree.

What’s not to love?

Porco con Finoccio Brasato (Pork with Braised Fennel)

1. Four boneless center cut pork chops, ¾ inch thick
2. One bulb fresh Florence Fennel, sliced into solid ¼ inch rings
3. One red, one yellow and one green bell pepper – thinly sliced
4. Half cup chopped cremini mushrooms
5. Vegetable broth.
6. Four cloves minced garlic
7. Three teaspoons minced fresh basil
8. salt and pepper
9. Extra virgin olive oil
10. Fresh grated Peccorino Romano
11. Pear slices or farfalle pasta.

Set oven to broil.

Splash large saute pan generously with oil. Lightly brown fennel slices on both sides over medium high heat. Add peppers, mushrooms, garlic and basil, salt and pepper – saute quickly until vegetables begin to soften. (Do not let garlic brown!)

Reduce heat and add vegetable broth, enough to barely cover all. Simmer gently, covered, for 20 minutes.

In small saute pan over medium high heat, gently warm two teaspoons oil with two cloves minced garlic and one teaspoon minced fresh basil. Remove from heat and quickly press pork chops into mixture, front and back, until covered. Salt, pepper and broil for six minutes per side, or until internal temperature reaches 160 degrees.

Remove pork from broiler; serve with braised fennel and vegetables. Sprinkle with grated cheese if desired. Can be enjoyed over thinly sliced pears, as shown, or atop your favorite pasta. Buon’apetito!

From bright wall colors to elaborately painted frescoes to rich Mediterranean patterns, there’s a lot you can do with your Tuscan décor that might not work if your space transitions into another nearby room. That’s why I love Tuscan style bathrooms so much! With the exception of en suite bathrooms that need to coordinate, at least minimally, with the connected bedroom, bathrooms are, by definition, self-contained spaces. And because you can just shut the door on your Tuscan style bathroom if it doesn’t match with the adjacent hallway or rec room, the sky really is the limit for what you can do with your Tuscan décor.

Courtesy of http://www.italianplasters.com

So if you’re looking to create an amazing Tuscan masterpiece in your home, the bathroom might not be the first room you’d think of, but it offers some great benefits that other rooms can’t. When you want to go all out with Tuscan décor, a bathroom provides advantages you just can’t resist!

Tuscan Home Décor & Design specializes in quality Tuscan-style accents and furniture at an affordable price. Check out our online shop for the accessories you need for your Tuscan décor.

This week we bring you a quick and easy, yet complex and flavorful, savory chicken filled ravioli. The key here is cheating just a bit. We’ve used the breast portions of a store purchased rotisserie chicken. These chickens are slow cooked, sealing in juices and amplifying flavor. Making them a quick yet tasty replacement for ground chicken.

Ravioli di Pollo Salato

Filling:
1 cup rotisserie chicken (skin and bone removed, cubed)
1 tsp minced garlic
1/2 tsp poultry seasoning
1/2 cup graded Pecorino Romano cheese
1 egg

Dough:
1 full batch of Nona’s macaroni dough
egg wash

Courtesy of La Tavola Marche

Linens

Having the right bed linens can make a big difference in the overall feel and look of your Tuscan bedroom. That’s because the bed is the focal point of the entire room! While choosing an appropriate head and footboard is important, you can see more of the coverlet and pillows, making them the critical aspect of your Tuscan-style room. But don’t worry: even though bed linens are a make-or-break accessory, there are myriad options available, so you’re sure to find just what you’re looking for. A few key points to remember when choosing Tuscan bed linens include:

• Fabric: Anything manmade is out when it comes to your sheets and comforter. Choose cotton for comfy, breathable sheets and make certain your coverlet is also a natural material. For a Tuscan room, you’ll want to opt for traditional fabrics like silk, cotton, and linen over newer, trendy styles like bamboo.
• Design: Simpler is better when it comes to patterns for your bedspread. I prefer to avoid prints all together and choose textured bed linens instead. Natural silk and linen with the subtle variations caused by slubs (thicker sections of thread) are an elegant, classy option, or you could select a solid-colored cotton quilt with a geometric or botanical motif sewn in.
• Comfort: If any part of your home needs to be cozy, comfortable, and inviting, it’s your bed! One of my favorite tricks for creating a luxurious-looking bed that beckons you to climb on in is to use plenty of pillows. For Tuscan decorating, using a handful of accent pillows in complementary colors and textures can be the ideal finishing touch for your bed linens!

Art

Although large decorative pieces such as wrought-iron screens and landscape paintings can create a lovely focal point, especially over the bed, my favorite trick for bedrooms is to use family photos as art. By using photographs to decorate both walls and tabletops alike, you not only create a sense of harmony and balance in the space, but you also add that splash of cozy comfort and charm. I recommend picking up frames in a variety of sizes and Tuscan finishes and then selecting your favorite images of children, pets, and events. Then just group them as you see fit in wall-mounted displays, on your bedside table, atop a wardrobe or chest… Having your family near will make you feel right at home and with Mediterranean-inspired frames, you can finish out your décor at the same time!

For all of your Tuscan decorating needs, stop by Tuscan Home Décor & Design. We’re your online resource for products, ideas, and more!