Tag Archives: Regina Hanna

Gianluca, Ignazio, Italia ~~ Italian Life, Piero

Slices of Italian Life ~ Ann & Gina

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Some Italian stuff just for fun.

Gina sent this beauty.
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Ann thought she would tease us with this beautiful beach from The National Italian American Foundation (NIAF)

It’s August and you know what that means: Ferragosto! In this week’s “Un Minuto con…” blog post, learn about the origins of this month-long vacation that so many Italians take each year at niafblog.wordpress.com
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Ann! You forgot to tell me where I can buy one of these!
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Gina needs to know this.  I need to find the number for Sicilian Breakfast Delivery!

What do Sicilians eat for breakfast?

Do you know what Sicilians usually eat for breakfast? When I decided to create a food blog I loved the idea of posting not only mere recipes, but also stories, origins and any other information that can be interesting about our way of eating and our habits. So that is what this article is about: our breakfast!
 
As Sicily is a part of Italy (can’t stand those who say the opposite only because it’s an island!), Sicilian breakfast at home is like the Italian one: strong black coffee, with or without milk, with few biscuits or some sliced bread with butter and jam, possibly homemade. But if you do have breakfast out things change. It’s still true we can’t live without the black espresso from the bar or the lovely cappuccino; (like the pic above)  
We also love fresh orange juice (squeezed in that moment!) and we usually have some delicacies with it.
The most traditional ones in Palermo and its province are: treccine (twist shaped), millefoglie, ciambelle and brioche; (up above the picture of a ciambella and a treccina).
(You’ll also find the international croissants and similar stuff such as Danish pastries with custard cream, apples, ecc, like in the rest of the world… I suppose.)

The dough of this four things are similar to one another, the first two treccine and millefoglie (here above a millefoglie) are baked and have sugar on top, they only have different shapes, plus the millefoglie has got raisins as well. Ciambelle (pic on top) are fried and very similar to donuts, at least in their shape, but are bigger, softer and with caster sugar. Needless to say they are the best and all the kids love them!
I remember when I was a child and I had to go to the doctor for blood exams with my empty stomach, after that horrible experience (as a kid) only a big soft rounded ciambella could make me smile again!!! :-)))
Finally there are the briosce or brioche, the word comes from the French. Careful when you use this word in other parts of Italy because in the north (like in Milan) they call briosce a normal croissant, while we don’t because as I’ve just explained for us are two different things!

Our brioches are plain baked buns (oval or rounded like above) and we eat them in many different ways: you can have an empty brioche with your cappuccino in the morning, then a briosce with ham and tomato for lunch, and even a brioche with ice cream for dinner or during the afternoon! This is how Sicilians love to eat their ice cream in Summer!
So basically they are suitable for every need… ahah :)))
Talking about the hot season I have to add that there are many Sicilians who prefer to have a lemon granita (I think the correct translation should be shovel or ice shaved) with the brioche instead of the hot cappuccino in the Summer mornings, but this is up to everyone’s taste and habit. I like my cappuccino even in the middle of July!

So now you can understand a little bit more about our first meal, and when you come to Sicily you will definitely know what to ask for breakfast!


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Ann, I know another word with a silent “G”!

The Italian – Sicilian – American Page
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Oh Ann…No you didn’t!

Did you hear about the Italian chef with a terminal illness?
He pastaway.
Cannoli do so much.
Now he’s just a pizza history.

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Ann, the next time you send me something like this please send a sample.  Thank you in advance.

 (NIAF)
Here are the surprising origins of 8 Italian-American dishes, according to Michael White, the NYC-based chef behind Michelin-starred restaurants like Marea and Ai Fiori. Which dish is your favorite?
Story by The Huffington Post http://huff.to/1LGpQTo
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The Surprising Origins Of 8 Italian-American Dishes

Sometimes the greatest food creations come from adapting to necessity.

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Gina!  This sounds so good!  I think you should make some for all of us.

Italian Limoncello Recipe – How To Make Limoncello

(lee-mohn-CHEH-loh)

If you have ever been to Italy, you’ll instantly know about Limoncello. Lemons seem to be one of the important staples in the food of Sorrento. The most famous product is Limoncello. Every store or restaurant has it’s unique or favorite brand of Limoncello for sale or to taste. It is wonderful as a palate cleanser or as an after dinner drink. Limoncello is the generic name for an Italian citrus-based lemon liqueur that is served well chilled in the summer months. Limoncello is now considered the  national drink of Italy and can be found in stores and restaurants all over Italy. Keep your bottles of Limoncello in the freezer until ready to serve. The ingredients are simple and few, and making a batch doesn’t require much work, but you’ll need some time. In most recipes, Limoncello must steep for (80) eighty days.

aaa ann6History: It has long been a staple in the lemon-producing region along the Italian Amalfi Coast in Capri and Sorrento. The Amalfi Coast is known for its citrus groves and narrow winding roads. Authentic Limoncello is made from Sorrento lemons, which come from the Amalfi Coast. Families in Italy have passed down recipes for this for generations, as every Italian family has their own Limoncello recipe.
Check out more delicious Limoncello recipes:

Italian Limoncello 2
Italian Limoncello 3

Italian Limoncello Recipe – How To Make Perfect Limoncello:

This is my (Linda Stradley) personal recipe for Italian Limoncello that my husband and I make every year.

 Recipe Type: Lemons, Beverage and Cocktail
Cuisine: Italian
Yields: Serves many
Prep time: 20 min
Total time: From 40 to 80 days

Ingredients:

Using 100-proof Vodka:

15 lemons*

2 (750 ml) bottles 100-proof vodka

Simple Syrup:

4 cups sugar

5 cups water (filtered tap water or distilled water)

* When choosing lemons you want to use organic if possible. They won’t have wax and pesticides on the peel. Choose thick-skinned lemons because they are easier to zest. The lemons must be yellow and not tinted with green.

Step One:
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Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.
Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello.
Step Two:

In a large glass jar (1-gallon jar with lid), add vodka.
Add the lemon zest as it is zested.
Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer the mixture rests, the better the end taste will be.
There is no need to stir – all you have to do is wait. As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest.


Step Three:

Make a Basic Simple Syrup using the 4 cups sugar and 5 cups water:
In a large saucepan, combine the sugar and water; bring to a gentle boil and let boil, approximately 5 to 7 minutes. Remove from heat and let the syrup cool before adding it to the Limoncello mixture.
Add cooled sugar mixture to the Limoncello mixture (from Step One). Cover jar and allow to rest for another 10 to 40 days.


Step Four:

After the rest period, strain the Limoncello; discarding the lemon zest. NOTE: Coffee filters or cheesecloth work great for straining the mixture. Moisten the filters before beginning the straining process. Pour strained Limoncello in bottle/bottles (of your choice) and seal tightly.
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Ways to serve other than just drinking (drinking is my favorite way): Refreshing and light, it is wonderful as a palate cleanser or as an after dinner drinks. It is an incomparable digestive, and with tonic water it is a sweet, tasty refreshment. It’s also great with champagne or mixed with juice as a cocktail. t even does well simply drizzled on ice cream, fruit salads, or fresh strawberries.

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Thank You Gina and Ann for finding these little items for us.  

Why wasn’t I born in Italy?  I like the food.  I like the drink.  I love the beauty of the country and  I sure love 3 of its sons!  Maybe next time.
~Marie

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Meet & Greet Gina

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Good idea from Gina:

Every six months I rearrange my living room in order to clean under the furniture and while doing this unexciting task and listening to the boys I thought you might have a “Meet & Greet” for our group. Line up a picture of the boys and everyone that wishes to share some of their life can pretend as if they are talking to one of the boys and telling him her/his story. Everyone tell us much as they are comfortable with. JUST AN IDEA.
If you wish to post my e-mail as a starter it is OK. I am sure not everyone is as nuts as I am. Gina

Sure they are Gina. Tell it to one of the Guys.

aaaaaGianluca stop making faces. Ignazio quit frowning. Piero, put the phone down and listen!  Behave Guys .  Here’s your chance to…

Meet & Greet Gina

Since I am becoming an e-mail pest I want to introduce myself. Jana said she was a history buff so I thought I’d share some of mine. I keep mentioning Lithuania and Europe. I was 9 when we left Lithuania and lived in Salzburg till the end of the war. After the war all displaced persons where scooped up and put in the DP camps. I went to a Lithuanian school and we did folk dancing and other activities. Later when we came to the States most of the emigrants seemed to congregate in large cities and had their own churches, social clubs, social activities and sport activities. We traveled to other cities and met the other Lithuanians and had concerts and athletic competitions. I was 25 before I left Cleveland and completely immersed into the American life. Before we lived a “double life” of going to American schools or work and then spending the rest of the time in our own circle. In a moment of insanity I joined the Marine Corp after my first marriage went south. I was not made to be a Marine. I made it thru Officer’s Training by shear will and support of one of the officers who kept telling me not to quit. After my tour I transferred into the US Army. Marine Corps in early 60’s did not have many opportunities for women. Shorty after I was stationed at Ft. Sill, Oklahoma, I met my husband, married, adopted two children (babies) and had a surprise pregnancy. In 1966 women could not have dependents under 18 or be pregnant and stay in. I had to resign my commission. A few year later things changed and today women have children and stay in. My son and youngest daughter are eight months apart. My husband retired in 1979 and we came to his home Texas. Now old age has arrived and as I said Il Volo and their travels brought me back to so many memories. I have some small and faded memories of Vienna and wish I could be there during Eurovision to see the boys.

Gina Italy my picturesPictures-
The dancing was the DP Camp in Schwabisch Gmund in 1949 (now a US Army Base). The one with people standing at a RR Station is in Ludwigsburg, Germany 1950 (I am the one with the grey jacket and dorky socks and shoes). Before you could emigrate you had to go to a central camp and pass a physical etc. There was a big business in selling healthy lungs. You could not go if you had TB. We took a train to the ship we sailed on the Gen. Sturgis. The Lady Marine trying to look efficient.
Gina