Craving Cicchetti

Sometimes, when planning an evening out, someone will ask where I would like to go for dinner.  Often a local restaurant (whether I am in Lucca or back in New Mexico) sounds just right. But other times the place I want, the flavors I crave, are far, far away.  And nothing else will do. Right now, what I am craving is some really good cicchetti. 

The word cicchetti does not have an exact English translation.  Not to mention it may be second only to bruschetta as the most mis-pronounced Italian culinary word.   Let’s start there – the “ci” in Italian is pronounced like the English ”ch”, and the “ch” in Italian is a hard sound, like an English K.  So, pretty much backwards from English.  And those double consonants are drawn out. So, for an English speaker, cicchetti is pronounced something like this:  chik-KET-tee.  Cicchetti. Yum.

A plate of assorted cicchetti from Bacaro Frascoli in Padova. Fried cheese wedges, a tuna croquette, a cheese and caponata crostino, some fried anchovies, and - my favorite - baccalà mantecato .

The closest translation to the word cicchetti would be the Spanish word tapas. Or perhaps small bites or little side dishes.  A bruschetta can be a type of cicchetti as can miniature panini. Both cold and hot little dishes can be cicchetti. Put a bunch of these tasty little bites together, add a glass of wine, and you have dinner.  

All’Ombra della Piazza in Padova has a wonderful cicchetti bar with a seemingly endless variety from which to choose. No problem going back for seconds!

Bacari, or wine bars, serving cicchetti, are a Venetian tradition. They can be found in wonderful hidden corners of Venice and in some of the nearby towns of the Veneto, such as Padova.   Just about 4 hours by train from Lucca, a visit to either place is sure to include a stop for cicchetti at a local bacaro or cantina. It is a sure bet that the atmosphere will be lively, the wines good, and the variety of cicchetti will make it hard to choose.

It is no surprise that, like many Venetian dishes, cicchetti often feature fish. The classic version is a small piece of toasted bread topped with baccalà mantecato, a creamy, whipped salted cod.  Mixed with good olive oil, it is a simple but oh so good dish.

Sardines are often on the menu too, fried and in a vinegary dressing or just served fried and hot. 

Also classic are polpette, little fried croquettes made of meat or fish.   Some versions include potatoes mixed with cheese, meat, or fish. 

At Cantina Do Spade there were many types of fried cicchetti to try.

Hot dishes of a couple of spicy shrimp or a single flavorful scallop are on the menu too. Not a fish fan?  Well there are also fried olives or crostini topped with assorted ingredients – cheese, caponata, pumpkin, caramelized onions, lardo, salumi. The selections are endless and change over the course of an evening because as fast as they are eaten they are replaced with something new and different!

The cicchetti bar at Cantina Do Spade is tiny (though there is a bigger restaurant in the back). We were fortunate to find 4 seats!

A bacaro is typically small with limited seating or sometimes no seating at all.  Head to the bar, pick out an assortment of cicchetti, order a glass of wine and either stand at the bar or head outside to enjoy your dish perched on a bench or a canal wall.  If you arrive right when the place opens you just might snag one of the few seats. This was the case at Cantina Do Spade in Venice when some friends and I enjoyed a plate (ok, several plates) of cicchetti and a glass (maybe two) of wine. 

I am in Lucca now, far from my favorite cicchetti places in Padova and Venice.  I’ll have an aperitivo with friends tonight, but the little bowls of peanuts and potato chips they’ll serve will leave me longing for a good bacaro and some of my favorite varieties of cicchetti.   Time to plan a couple of days in the Veneto!

A selection of cicchetti at All’Ombra della Piazza in Padova. Most of their selections on the night we visited were crostini topped with cheese plus a variety of toppings. It was impossible to choose a favorite.

Cantina Do Spade S. Polo 859 Venezia

All’Ombra della Piazza Via Pietro d’Abano 16. Padova

Frascoli Bacaro / Cicchetterai Veneziana. Via del Santo 93. Padova

Carnevale 2025

Corso Garibaldi is the street where the Magnolias bloom in Lucca.

We are on the cusp of a change of seasons in Italy.  No, not winter into spring quite yet (though here in Lucca the Magnolias are just beginning to bloom).  I mean the shift from the season of Carnevale into the season of Lent. 

The last Carnevale events in Lucca and Viareggio are scheduled for the first week of March, a last bit of fun and folly just before the seriousness of Lent begins on the 5th. 

In Lucca, the biggest Carnival event was the Sfilata delle Maschere (Parade of Masks) on February 23rd.  The procession began along Lucca’s historic walls and slowly worked its way to the center of town, ending in a big celebration in Piazza San Michele. 

The sfilata involved much more than just masks.  Viareggio sent groups of costumed performers and some of their smaller floats.

 While the huge floats in Viareggio’s parades require big crews to operate them and move them along, the ones sent to Lucca were the smaller carri (wagons) that take just one or two persons to operate. 

The parade began with the arrival of Burlamacco and Ondina, the official mascots of the event.  Their arrival was followed by a marching band and a special float – a large leopard created especially for Lucca.

This leopard was one of the biggest floats, requiring a tractor to pull it along the parade route.

Then came groups of costumed dancers and performers.  Could I tell you exactly what some of these groups represented?  Not a chance – but all were entertaining and, in the tradition of Viareggio’s Carnevale, a bit political, with a dash of the allegorical, and a whole lot of wild.

 One group of carri, each with a single person steering it, represented the spoils of war and the big money interests that favor it (at least that is my interpretation). The giant money hungry pig was certainly impressive. The sign on his float translates to “Lunch is served. As long there is war there is hope”. His waiters served up barrels of oil and tanks. This type of social commentary is exactly what I expect from Viareggio during Carnevale.

My favorite group of floats brought graceful acrobats twirling high above the crowd.  The were called In Equilibrio Sopra La Follia which translates to Balanced Above the Madness.  Seemed an appropriate theme for this year to me. 

The final float was the largest.  A train full of paper mâché people waving to the crowd.

Alongside the parade, the crowd included lots of costumed children and adults too. 

What a fun way to celebrate Carnevale before the much more sedate season of Lent arrives.

Risotto with Pumpkin and Sausage

Rainy days are numerous in Lucca this month. But with an ombrello in hand we just go about our days.

After a few days of clear weather, just enough to tempt us to think about spring, we are back to cloudy wet weather here in Tuscany. My weather app has me prepared for several rainy days in a row this week. I hope the app is wrong (as it often is), but the rainy forecast has me in the mood for some Italian comfort food. For me, that means risotto.

Rice is not the first thing that pops into most people’s mind when thinking of Italian food. Rice may not have been native to Italy, but since arriving along ancient trade routes from the East it has become a staple. Northern Italy, especially the Po Valley, is an ideal setting for growing rice. Flat land and lots of water are key. And that is a good thing because rice, in the form of risotto, is a very popular dish in northern Italy.

The short, plump grains with a high starch content in Riso Nano Vialone make for a delicious creamy risotto with a “loose” consistency.

There are three main types of rice used in risotto - Carnaroli and Arborio are likely the ones most non-Italian cooks have heard of and they are the ones I first learned to use. But, In a recent cooking class at Extra Virgin Cooking, Chef Giuseppe introduced our group to a third type, Nano Vialone Veronese, which he explained resulted in an especially creamy texture. He wasn’t kidding! The risotto con fungi (risotto with mushrooms) we made in class that day was wonderful with great flavor and a perfect creamy texture. Since then, Nano Vialone Veronese has become my go to risotto rice.

Risotto has many variations, both regional and seasonal. In Lucca, at this time of year, pumpkin and sausage take center stage. I first tasted this combination at Trattoria Gigi and immediately set out to make a version at home. It is the perfect comfort food for a rainy February day. Here is my version of Risotto con Zucca e Salsiccia (Risotto with Pumpkin and Sausage). Here in Italy it is easy to find already peeled and cubed pumpkin in the markets which speeds the preparation of this dish. I sneak in a little French Calvados for a bit of a flavor twist, but white wine works just as well.

Ingredients are important. I first developed this recipe using Carnaroli rice, which works just fine. For a creamier texture, I now prefer Nano Vialone Veronese rice.

Ingredients:

Delicately sliced leeks add wonderful flavor to this risotto

2 cups raw pumpkin, in small cubes.

5 teaspoons Extra Virgin Olive Oil (EVOO), divided

1 leek cleaned, cut in half lengthwise, and thinly sliced (about 1 cup)

1 ¼ cups risotto rice ( Nano Vialone Veronese, Carnaroli, or Arborio)

3 Tablespoons Calvados or white wine

3 ½ cups vegetable broth

¼ teaspoon Kosher salt

1/8 teaspoon white pepper

Roasting the pumpkin is key to developing its flavor.

300 grams sausage, crumbled and cooked through.

2 Tablespoons butter

Toss the cubed pumpkin with 2 teaspoons EVOO and roast at 400 degrees F for ~ 20 - 25 minutes (until tender). The smaller the cubes the faster it will be done. Set aside.

Sautè sliced leek in 2 teaspoons EVOO until tender.  Add 1 teaspoon more of EVOO to the leeks, followed by the rice.  Toss the rice to coat with oil and then toast lightly for 3 or 4 minutes.

 Add the Calvados or wine and stir while it evaporates.

Pour 1 cup of hot vegetable broth into the rice, bring to a simmer.  At this point you can cover the pan and turn off the heat, allowing the rice and broth to sit for up to an hour or so.

When ready to finish the risotto, add a second cup of hot broth and bring the rice back to a simmer.   Over low heat, stir until the broth is absorbed.  Continue to add the rest of the broth (up to 1 ½ more cups) in ½ cup portions, stirring until each addition is absorbed and rice is tender.

With the last addition of broth, add the cooked sausage and small cubes of the roasted pumpkin to the risotto.  Cook and stir until the broth is absorbed and the risotto has a creamy texture.

Stir in 2 Tablespoons of butter.   Serve immediately.   A little sprinkle of parmigiano reggiano cheese is nice when added at the table. A crisp white wine pairs well with this risotto. Buon appetito!

A February Week in Lucca

The last week or so here in Lucca has been mostly cold, rainy, and windy.  Some days saw just a slow drizzle but others were seriously rainy.  One night brought drama with thunder, lightning, hail, and brief periods of flickering lights.  Mixed in were periods of cloudy, chilly weather with breaks in the rain.  The rare days of sunshine felt like a gift with blue cloudless skies and some sunshine!

 Despite the less-than-ideal weather, there is a bit of buzz in the air. The long weeks of January are over, and the days are getting longer.  February is short and will land us one month closer to spring.

It is a time to make the best of breaks in the weather, go for walks about town, and see what might be new to discover.  Camera in hand (well, my IPhone camera) each bit of clear sky was a chance to set out and explore.

One walk last week brought a surprise encounter with a local group of Steam Punk enthusiasts.  All in costumes, they make for compelling photographic subjects. 

A lovely Steam Punk lady!

 Walks around Lucca last week also provided a chance to see Valentines Day themed window displays.  Look closely at the typewriter in the photo below – the brand name is most appropriate.

 A lot of the buzz in the air had to do with the start of Carnevale, an event that will go on until the beginning of Lent.  Viareggio is home to most of the Carnevale action, but the themes, masks, confetti, and  paper mâché creations spill over into Lucca in many ways. 

Last week it was in the arrival of the Skull Parade, a collaboration between Viareggio and Mexico City.  The large paper mâché creations reflect Mexican Day of the Dead culture with a splash of Italian Carnevale.  They are scattered throughout Lucca so you never know when you might stumble onto one.  Searching for these teschi (skulls) was good motivation to go out for a walk, even when an umbrella was required.

Other Carnevale related arrivals included a huge Gorilla mask, created by the Cinquini brothers, under the loggia in Piazza San Michele.   Could his eyes really be following me?  Indeed they can!

 A Carnevale event just for children on Saturday was a blizzard of confetti thrown by costumed kids.  It was a fun kind of chaos. A stilt walker threw streamers for the kids and the unicycle rider provided bags of confetti.  Give a kid a bag of confetti and just watch what happens.

Inside the Piazza Anfiteatro, the oval-shaped piazza that follows the outlines of the old Roman Amphitheater, nightfall brought Carnevale themed projections on the buildings.  It was just warm enough to sit outside in a cafe (cozied up to the gas flame heater), sip a glass of wine, and enjoy the light show.

 All this in one week! And what will next week will bring? More Carnevale events and hopefully some drier weather.

Rue des Teinturiers in Avignon

Last week’s post began a walk through the charming city of Avignon in France’s Provence region.  This week, let’s continue walking, this time along my favorite street in Avignon, the Rue des Teinturiers. The walk begins not far from the Les Halles market, after crossing Rue des Lices, and ambles towards the old city walls.

 Teinturier is French for dyer, the Rue des Teinturiers is the Street of the Dyers. This cobblestone street, which runs along a small branch of the river Sorgue, is a mix of 21st century artistic, hippy vibe and the lingering spirt of the historic cloth guilds that were a big part of Avignon’s economic life in the 15th through 18th centuries. The canal provided the water source needed for dyeing silk in the 15th century and dyeing brightly colored cotton fabrics in later centuries.

One of the few remaining water wheels along the canal

The streets here are cobblestone, the large Sycamore trees create shade, and the old buildings and stone walls add to the sense of this being a different city and a different time from the rest of Avignon.  The last vestiges of the dyers are evident in the 4 water wheels that remain along the canal (once upon a time there were 23).  The mechanisms of the waterwheels are fascinating and almost seem like art.

The ruins of the Convent of the Cordeliers, with just the bell tower standing.

A walk here begins at Rue des Lices, crossing over to the start of Rue des Teinturiers. Here the ruins of a bell tower is all that remains of the Convent of the Cordeliers. 

Further down the street is the Chapelle des Pénitents Gris (Chapel of the Grey Prenitents).  The oldest part of the chapel dates from 1631 with additions ongoing through the 18th century. 

The Order of the Grey Penitents is even older than the chapel, established in the early 1200’s by King Louis VIII. 

Famous for a miracle that occurred during the floods of 1433, today the chapel is still used to celebrate that miracle and for religious services.  Enjoy the chapel from the street; the interior is only open during worship times. 

The Chapel of the Grey Penitents

 All along the Rue des Teinturiers are cafes, restaurants, galleries, and shops.  Sitting stream side with a cup of coffee and gazing at the old waterwheels provides a peaceful break from the busier parts of Avignon. The exception is in July when the theater festival brings lots of people to this tucked away part of the city.

Along the street, the old buildings have interesting windows and doors. The small homes sit across the stream, reached by little bridges.

There are also a series of carved stone pieces along the street.  These are not ancient symbols but more recent carvings by local sculptors. Meant as parking stops, they make for fun viewing and in a pinch can serve as a low bench. 

The walk ends at a busy street near the old city walls.  Best to turn around and walk again down the Rue des Teinturiers, headed back toward the center of Avignon.

You’ll be sure to spot some things you missed earlier!

Can you spot this creature above one of the shops along Rue des Teinturiers?