An Italian Decade

August has come and gone, there are only a few weeks of summer left, and I have just arrived back in Lucca after a long visit with family in the US. Today I am feeling nostalgic - it was 10 years ago that I first came to Lucca, intending to have a “once in a lifetime” month of studying Italian here. Little did I know that the adventure would be much bigger than I realized at that time. Once in a lifetime turned quickly turned into once a year, then twice a year, and then, in 2018, a move to Lucca where I now spend the majority of each year. That first excursion to Lucca was a decade ago, my Italian decade. With that in mind, I thought I’d share some of my favorite photo memories from each of the last 10 years in Lucca, beginning with the gardens of Palazzo Pfanner, one of my favorite spots (top photo, from 2012).

2013 - Another garden, the Orto Botanico. I snapped this photo of two friends, some of the dearest people I have ever met, at the end of our garden visit.

2014 - An excursion to Pisa with Lucca Italian School. Those storm clouds !

2015 - One of the many Medieval celebrations in Lucca. I still never miss a chance to see one of these. I’ve gained a new appreciation for men in tights, ancient weaponry, and flag throwing.

2016 - The year I retired and went a little crazy - making three trips to Lucca. Spring (below left) and my favorite view from Lucca’s wall. Fall means beans for soup at Bottega di Prospero, one of Lucca’s oldest markets. Winter brought my first Christmas season in Lucca (made possible by a ridiculously low $400 round trip airfare!).

2017 - Spring in Lucca and another chance to study in the beautiful Liberty Style building that houses Lucca Italian School. The Santa Zita flower market, something to look forward to each spring. My favorite of the many beautiful stands of wisteria that herald spring in Lucca. The Rolling Stones came to Lucca in Fall of 2017, these posters were everywhere! The Volto Santo Procession and a medieval archery competition, both part of the Settembre Lucchese events.

2018 - Summer fun in the piazza. One of Lucca’s outdoor art exhibits. My first home in Lucca - what a thrill to see my own name on the doorbell.

2019 - A cold winter morning. Carnevale in Viareggio. A costumed participant at the Lucca Comics and Games Festival. A cooking class during Olive Oil week at Lucca Italian School.

2020 - Definitely a strange year ! Even the street art reflected the pandemic. Banners promising that all would be ok where everywhere, a sign of community spirit and hope. Christmas decorations were most welcome this year, especially with inspiring words from Dante.

2021 - Magnolias, the first sign of spring in Lucca. A sculpture from Cartasia, the celebration of paper art. Over the summer paintings of Puccini heroines appeared on many of the store shutters in Lucca, a delightful surprise.

2022 - This year marks 10 years of travel to Lucca and the easing of COVID travel rules, double the reason to celebrate. Verde Mura, the spring garden festival returned. My grandkids and daughter came to visit (finally)! The kids explored Lucca with local tour guide Diletta Barbieri. A happy group enjoying lunch after a cooking class at Extra Virgin Cooking. It has been a good year and it isn’t over yet ! Life is good in Lucca.

The Mystery In Italian Details

Italy’s “big picture” is full of things to love - culture, art, architecture, music, food. Everywhere you turn there is something wonderful to be experienced. But sometimes, there is enchantment to be found in the smallest of details and in the little mysteries that no guide book can describe.

I am still amazed that after 3+ years of living in Lucca, I continue to find new small details to appreciate. The iron fixture near my apartment door that I noticed for the first time in April, the decorative brick arch just down the street, a small fountain tucked away in a rarely visited courtyard. Lucca presents a never ending series of discoveries!

Sometimes those little details are just noted in passing. Other times, a bit of mystery draws me back again and again, examining details, feeling intrigued, painting imaginary explanations in my mind. Often this occurs with some of Lucca’s many ruins and abandoned places. How I wish I could explore all the abandoned and locked churches, those ruined buildings with their encroaching vines and empty windows, the slowly decaying wooden doors.

Behind my apartment building lies one of those abandoned places. The mystery is why this one spot - a garage - lies abandoned. It is surrounded on all sides by restored buildings, in fact the rest of the attached building is painted a sunny yellow and is full of apartments, flower boxes, and pretty doors. A simple line of color separates the two spaces.

So why is this place, a garage with old wooden doors, chained shut and abandoned? And is the window above a sign that there might have once been a living space up there? Was it perhaps the home of a carriage driver for one of the surrounding palazzi? A rough apartment for a not-so-favorite relative? A storage space, hay for the horses? Who knows? Certainly not I. But I often find myself stopping to look at it, as if someday I expect the answer to come to me.

There is beauty in this abandoned structure, especially in the small details. My camera loves this space with its rusting bolts, peeling paint, and crumbling wood. I think I will be disappointed if ever anyone comes along and restores it. It is perfect just as it is, mysterious and aged.

A Lucchese April

April can be a fickle month here in Lucca. After a few warm days in late March, the kind of days that almost trick you into packing away the winter sweaters, April barged in with colder days, wind, cloudy skies, and rain. The rain is much needed after a dry winter, so I won’t complain. And if the saying is true, and April showers really do bring May flowers, then Lucca should have a most colorful May.

This stand of white wisteria was an early bloomer this spring

Despite the early April chill, the days are growing longer, the first leaves have appeared on the trees, and the first blossoms throughout town hold the promise that warm spring weather will soon arrive.

Verde Mura is the perfect place to buy pots of herbs for the garden.

Perhaps the best harbinger of spring is the return, after a two year COVID-related pause, of Lucca’s spring garden festival - the Verde Mura. This wonderful event showcases all things needed to plant and tend a garden. It doesn’t matter if your garden is just a few pots on a terrace, a couple of window boxes, or a large orto (vegetable garden), the Verde Mura has what you need. The festival takes place up on the walls that surround Lucca’s centro storico (historic center) which means that the views are part of the fun.

Garden art at Verde Mura

Local gardeners pull wagons through the many booths, collecting everything from rose bushes to fruit trees to annual flowers and herbs. Need a tractor? Well, Verde Mura has just the one. Same with shovels, clay pots, bug sprays, fertilizer, seeds, and outdoor grills. In addition to these garden necessities, this is the place to find whimsical garden art, herbal products (soaps, teas, spices, syrups), fragrant spices, and a variety of crafts.

It is always fun to see traditional craftsmen at work; I especially love watching the basket weavers and broom makers.

Of course there was food (this is Italy after all). In addition to booths serving coffee and sweets there were plenty of vendors of local meats, cheeses, honey, pasta, and breads - most offering an assaggio (a taste). One booth had mounds of beautiful spring artichokes, bundles of aspargus, pretty Tropea onions and ripe strawberries from the south of Italy.

There was even the cutest little wine truck!

A break in the rain allowed for a slow morning wander through the many booths and displays of plants.

I came home with some herbs which are now happily planted in my window boxes as well as a colorful bouquet of ranunculi for my apartment.

I may have needed a warm coat, a scarf, and a hat against the chill but there was still a hint of spring in the air. I am looking forward to seeing the season unfold.

From My Italian Kitchen: Winter Salads

A caprese salad, drizzled with balsamic glaze.

Growing up in my family, salads were strictly summertime fare. There wasn’t much variety in the salads we ate, in fact there was no variety at all. Salad meant one thing - iceberg lettuce, tomato (luckily, living on Long Island we had really good locally grown tomatoes), and cucumber. The dressing was always the same, a combination of olive oil (at least it was labeled olive oil, I have my doubts), vinegar, and a packet of Good Season Italian Dressing mix. Toss it all together and serve alongside everything from spaghetti to hotdogs to grilled steaks. When I moved from New York to Colorado, I got my first taste of avocado in a salad. A definite improvement. I think the first major variation on the familiar salad theme that I tasted was a Caesar salad - romaine lettuce, salty anchovies, cheese, and a flavorful dressing. And garlic croutons! My eyes were opened to new possibilities.

And then I started traveling to Italy. I remember with clarity the first time I tasted an Italian caprese salad with creamy mozzarella, perfectly ripe tomato, fresh basil, and really flavorful olive oil. Equally joyous was my first panzanella. The ingredients were familiar (cucumber, tomato, red onion, olive oil, red wine vinegar, bread) but they came together in a new and exciting way, one that made my taste buds explode. In Lucca, I tasted my first shaved raw artichoke salad topped with pear and pecorino cheese. I also discovered an arugula salad topped with big shaves of parmesan and carpaccio of beef. What a revelation!

Salad never looked like this when I was growing up!

Now it is mid-winter and the weather is cold and windy. The sun warmed tomatoes of summer are long gone. How I miss those summer salads! I had almost forgotten about winter salads, usually opting to put my cold season veggies in warming soups and stews. But then I had lunch with some friends who served the most delicious salad alongside soup on a chilly day. What a great reminder that winter salads can be just as tasty as the summer ones!

At this time of year the markets are full of beautiful winter veggies, many of which go well in salads. Spinach, beets, fennel, broccoli, and cauliflower are all good raw and can be added to a bowl of greens for a simple, and healthy, salad. Roasted veggies, such as red peppers and Brussel sprouts, also make great additions to a winter-time salad. The same goes for winter fruits, especially pears, apples, and clementines. Nuts, plentiful in Italy during the winter, add the perfect crunch. Combined with good leafy greens (thankfully available year round), some local cheese and a flavorful dressing, the result is a cold weather salad every bit as wonderful as a summer one. Hearty enough to be a lunch-time meal on their own, winter salads also pair well alongside a soup, pasta or roasted meat.

Starting with a base of leafy greens, these combinations are my winter favorites:

Pear with gorgonzola and chopped roasted pecans

Toasting the pecans makes them even better in this salad. A gorgonzola dolce is perfect paired with the nuts and pears.

Beets with shaved parmesan, pecans and tiny bits of preserved lemon peel. Pecorino works well too in place of parmesan. No time to roast beets? Many markets sell them packaged and already cooked.

A friend brought me a jar of candied lemon peel from Poland. It adds a perfect zing to a beet salad.

Shaved fennel, avocado, red onion and clementines

Red leaf lettuce with pear, pecorino fresca, and walnuts. Apple works well in this combination too.

Look for perfectly ripe pears and a good fresh pecorino for this salad. The better the cheese, the better the salad!

As for dressing, something with a bit of sweetness goes well with winter salads, especially those with fruit or beets. I like to mix equal parts of Dijon mustard, honey, my favorite olive oil, and either lemon juice or white wine vinegar plus a touch of salt and coarse ground pepper. This mixture goes well with any of the above combinations.

Thanks to my friend Susan for reminding me how tasty a winter salad can be!

Ending with this image - keeping the Ukrainian people in my thoughts and in my heart

No-Fuss Holiday Entertaining

This is a busy time of year! The days between Thanksgiving and the New Year are filled with activities -shopping, decorating, holiday baking, and dinners just for starters. For me, these weeks have also included a couple of out-of-town visitors, two quick trips out of town, and the birthdays of four friends. It has been a happy whirlwind as every week seemed to include a gathering or a short trip.

With all this activity, entertaining can either be a joy or it can cause stress. And stress is no fun! To keep the holidays fun and avoid entertaining burn-out, opting for a no-fuss approach is the way to go. No-fuss means that most of what is served can be purchased or prepared in advance with a minimum of actual cooking. That way, the effort goes into choosing a good mix of items with a variety of tastes and textures, presenting them in a visually appealing way, pouring something festive to drink and then relaxing with the guests. This is just the approach I used for the small gathering that I recently hosted. My no-fuss choice was to create a festive cheese board for an aperitivo celebration. No cooking required!

Here are some ideas for putting together a tasty cheese board.

Herbed goat cheese - tangy, creamy, spicy and store bought

First, choose a variety of cheeses, even better if they are local specialties. For a light cocktail hour, an ideal combination is one soft cheese and one that is medium or hard. For a more substantial appetizer add a third cheese. Since my gathering was a pre-dinner aperitivo, I kept things light with just two cheeses.

I purchased rounds of a creamy herb-crusted goat cheese (2 varieties, chive and red pepper) at the local grocery. They paired well with a wedge of good quality pecorino fresca from one of Lucca’s specialty cheese shops. A bit of jam or honey alongside the pecorino added a bit of flavor complexity.

The twisted shape gives these bread sticks an added visual boost

Next, some type of bread to go with the cheese. Using a variety of shapes, sizes, and forms makes the presentation more interesting.

Crackers are easier than fresh bread as there is no last minute slicing and the crispness holds up well with just about any cheese. For my board I purchased some pretty bread stick twists and two types of crackers.

These marinated green olives are salty and a bit briny, they complement the cheeses nicely.

Now, add in some salty and stronger flavors. Good olives are perfect. Marinated small tomatoes or cornichons work well too. For a more hearty appetizer tray, some flavorful meats are a good addition. Prosciutto or salami would be typical Italian choices.

Next comes fruit. Grapes always go well with cheese. Added bonus - they look great on the platter! Apples or pears would have been another good choice (but grapes don’t require any slicing and can be put out well ahead of time, making them the perfect no-fuss choice). Dried fruit adds additional flavor, color, and texture. Dried apricots worked especially well with the pecorino.

Last, some sweet flavors. In this case I used candied walnuts, the only thing that actually required me to cook (if melting sugar and tossing in the nuts really counts as cooking). The combination of sweet and crunchy was a good contrast to the salty olives and creamy cheese. A small cup of honey to drizzle over the pecorino added another layer of sweet flavor.

Something bubbly to toast with comes next. Prosecco is ideal for an aperitivo and is the perfect choice for any celebration.

Start with a simple cutting board or platter, add a pedestal dish for height, and begin layering foods until you are happy with the presentation.

Once all the foods are chosen, the next consideration is presentation. This is the fun and creative part; a chance to tap into your inner Martha Stewart!

Cutting boards, platters, and trays can all serve as a base for a cheese board. I don’t have a fancy cheese board, but my IKEA wooden cutting board worked just fine as a base for the grapes and cheeses. For some height variation, a small pedestal plate on, or alongside, the cutting board adds a bit of “oomph” to the presentation. Tall breadsticks standing upright in a glass do the same.

Color and texture are also important. Two colors of grapes, one green and one red, colorful herbs topping the goat cheese, and a combination of creamy and firm cheeses is a good start. A halved pomegranate provided color variation, contrasting texture, and served as a space filler on the cheese board. Plus it was a sparkly seasonal fruit. Additional color and texture came from the dried apricots.

Pomegranates are “jewels” that add sparkle to a cheese board

A variety of plates, bowls, and boards can be positioned alongside the main board to expand the spread. No need for everything to match! And no special tableware is needed, just mix and match whatever you have available (though having some good cheese knives is a big help; I borrowed some from a friend). And a pretty table cloth always helps to set the stage.

Ready to serve !

With everything in place I was able to enjoy my guests with no worry about keeping things warm or fussing over serving. All I had to do was pour the Prosecco (and truth be told, a friend volunteered for that job!).

There you have my strategies for no-fuss holiday entertaining. What tricks do you use for stress-free parties at this time of year?

With New Year’s Eve right around the corner, another no-fuss cheese board just may be in my future.

Happy New Year! Buon Anno !