In this picture our Papà del Gnoco riding a mule. He’s the symbol of our Veronese’s carnival.

No recipe this week but some pictures taken on Friday the 12th of February during the Venerdì Gnocolar parade. I followed the whole parade and had so much fun. While I was busy throwing confetti and clapping at the parade participants, my husband Michael was running up and down the street trying to take some pictures.

Papà del Gnoco having a little glass of red wine

The Mayor of Verona participating in the Carnival parade

My son with his Spiderman mask.

The neighborhoods of the city and villages in the province of Verona
participated in the parade

A Brazilian mask

A Brazilian mask

A parade participant taking a break….

The unforgettable Beatles

]]> http://www.notonlypizza.com/2010/02/21/verona-venerdi-gnocolar-carnival-2010/feed/ 13 http://www.notonlypizza.com/2009/03/01/carnival-in-verona-venerdi-gnocolar/ http://www.notonlypizza.com/2009/03/01/carnival-in-verona-venerdi-gnocolar/#comments Sun, 01 Mar 2009 18:46:04 +0000 Patty http://blog.cookingwithpatty.com/?p=5 Continue reading →]]> Papà del Gnoco 2009

Carnival finished last Tuesday the 24th and like every year I attended  the parade on Friday. As you might know the last Friday of carnival in Verona is called “Venerdì Gnocolar” (Gnocchi’s Friday) with a famous parade and when it’s a must to eat gnocchi. The lucky ones can enjoy them at home those at work can find them at a bar or  restaurant. Schools are closed so the little ones can participate in the event. Early in the afternoon a big parade starts from Corso Porta Nuova and crosses the center of the city ending up in Piazza San Zeno. Music bands, majorettes, decorated floats cheerfully entertain the public until late evening.

The king of our carnival parade is Papà del Gnoco (father of the gnocchi) and instead of a scepter he carries a huge fork topped by a big gnocchi. He’s a real institution and has a costume of antique origins. His clothes – there are at least  different sizes depending on the papà del gnocco’s build – are made by Casa d’arte Fiore in Milan, famous for  making costumes for the main opera houses and theaters. It’s a complicated costume to make with many allegorical meanings like the hat that has the shape of a decorated gazebo to symbolize the stand built in Piazza San Zeno where gnocchi were distributed each year to the population. Papà del gnocco as many other historical figures are elected each year by the population. Papà del gnocco was originally elected only by the residents of the San Zeno area, but now can be elected by all the Veronese in San Zeno square a month before carnival.

The Veronese carnival dates back to 1531 and it’s considered one of the oldest one in Italy. It all started when grain prices raised due to a long famine and the poor of the old San Zeno area assaulted the bakers and stole all their bread. To stop the rebellion a wealthy group of Veronese fed the poor. Tradition says that among these benefactors there was Tommaso Da Vico who is considered the one who reinstated or actually created the tradition named “Baccanal del Gnocco” donating bread, wine, butter, flour and cheese on the last Friday of carnival. In his will Da Vico left an order to feed the people of San Zeno area of Verona.

I watched the whole parade this year and I had a wonderful lunch at my parents’ house. They prepared  homemade gnocchi flavored with different sauces: gnocchi with butter and sage, tomato sauce, pesto and bolognese sauce not to mention the sweets. My mom prepared my favorite carnival sweet “crema fritta”, fried custard a real delight. It’s a  famous Veronese dessert that you can always find in Piazza Erbe, sold still hot. I’ve always thought that it was difficult to prepare, but luckily it’s not, it only takes a little bit of effort while mixing the cream. She also made polenta and ricotta frittelle and they were a hit too. Now carnival is over  and also my glorious days of carnival sweets, however I’m not ready to give up gnocchi yet.

It’s carnival season in Italy it starts right after the Epiphany and lasts until Mardi Gras (Fat Tuesday). Pastries stores are filled up with carnival sweets: crostoli, frittelle and all the local specialties. Every place in Italy has its own traditions and some of them known worldwide. I feel lucky to live in Verona because we are famous for Venerdì Gnocolar (Gnocchi Festival) and its parade and also because I’m really close to Venice where I frequented a lot of carnivals. This year my mother in law and my niece are coming from the States to visit us and they chose this period of the year just for carnival, so I’m planning a lot of short trips and one or two of them are certainly dedicated to Venice.

Carnival in Venice is an event you should attend at least once in your life. I’m not partial when speaking about Venice because I consider it not only to be one of the most beautiful cities in the world but its carnival is truly spectacular as well.
This year the theme is Sensation 6 sensi x 6 sestrieri which means 6 senses x 6 districts. This edition is in fact dedicated to the senses: sight, touch, smell, hearing, taste and then the mind.
The events will be scattered throughout the city, a constellation of high quality street theater performances in the Venetian, Italian and European tradition. Each district will develop its own theme, visitors won’t be only spectators but will be involved and can actively participate. The format is organized by Venezia Marketing & Eventi the artistic director is Marco Balich. The whole event has been possible thanks to the work in synergy of the main Venetian institutions like the Biennale, La Fenice Theatre, the City of Venice and  the Veneto region just to name some.

As you can imagine I’m particularly interested in the Cannaregio district, the one dedicated to taste. The district will be inaugurated on Sunday 15th with Festa Veneziana* with the participation of the Venice Rowing Club water parade. “This is an occasion – the vice president of the Veneto region Franco Manzato said – to give as much visibility as possible to what makes the Veneto cuisine one of the most genuine of the world. For this reason I gave a wide space to the p.o.d consortium (protected designation of origin) with free tasting of the regional products but also a show with exceptional testimonials to bring international visitors to discover the good Veneto cuisine“. You’ll see then chefs in action and maybe they’ll reveal some of their secrets too. Food artists instead will create food and chocolate sculptures. Then starting from Saturday the 14th until the 24th, except on the 15th (11.00 – 15.00) you’ll find “Fritoin Express“* a boat where the fried specialties of Venice will be prepared by Maurizio Adamo, the chef will be accompanied by small groups of musicians that will entertain you with pieces of acoustic music. The boat will be at the Guglie Bridge, 10 minutes away from the train station just follow Strada Nuova and you’ll easily find it just follow the “smell of frying”.

Competition for the best mask 2008- courtesy of Venezia Marketing & Eventi

Another district I’m particularly interested in is Castello (the Touch) with its Carnevale al buio* (Carnival  in the dark). The event is based on the famous worldwide Dialogo nel Buio (dialogue in the dark): expert sightless guides will lead you around a sensorial circuit totally in the dark to intensify your senses, especially touch. The experience will be possible thanks to the collaboration with the Milan Institute for the Blind. The installation will be located at Corderie dell’Arsenale.

I certainly won’t miss on Valentine’s day the Noble Price Dario Fo with its Mistero Buffo and on the 15th il volo dell’angelo*  both in San Marco Square. Il volo dell’angelo is an ancient tradition that every year sees a celebrity literally flying from the Torre del Campanile to the ground. The event is accompanied by the Doge and Dogaressa’s historical parade. The square this year will resemble a renaissance garden with paths so visitors can parade and show their costumes.

There are so many events that is impossible to name them all and the calendar of events is still in the making.

Margherita Missoni protagonist of the Volo dell’angelo 2009  is wearing a white dress decorated with pailletes designed by her granfather Ottavio Missoni and two enormous decorated wings made from the fabric of the famous intenational maison – courtesy of Venezia Marketing & Eventi

I’ll be writing more about carnival in Italy soon but before going check out on Cooking with Patty some typical carnival sweets, you won’t regret it: crostoli, apple frittelle, polenta and ricotta frittelle and favette that I just published.

6 sensi x 6 sestrieri map – courtesy of Venezia Marketing & Eventi

*Note: For more information about the program visit the Carnival official website Venezia Marketing & Eventi some events might change so make sure to check before going.

In December stores are buried with goodies of every kind either you have a precise idea of what to buy or you’ll get lost in them for hours, picking, choosing and changing your mind about a hundred times. There’s one thing that all the Italians will buy and that is pandoro or panettone, our Italian Christmas cakes. They’re mostly industrially produced but still using simple and natural ingredients and artisan methods.

Pandoro is a specialty from Verona, my hometown. It’s a natural leavened cake, simply made with natural yeast, flour, eggs and butter. It takes up to 50-60 hours to become a pandoro and when ready is about 8 inch. high and shaped into a star, a homage to Christmas. You can sprinkle it with some vanilla scented powder sugar and serve it with cream. I also love to eat it plain to savor it better to smell its vanilla and sugar scent to be lost in its buttery flavor and softness. My forbidden dream is to dip it in cold milk and don’t say anything before you try, it’s really good but I allow myself to have it once a year because this is a rich cake.

Panettone comes from Milan has a round shaped compared to pandoro and is a tall cake. It has a soft consistency typical of natural natural leavened cakes. It is enriched with raisins and candied fruit. New generations seem not to like candied fruit that much so there are now new versions without them. Actually there are so many new varieties right now that is impossible to get to know them all. You can find both panettone and pandoro filled with creams or chocolate chips, covered with chocolate, topped with toasted almonds or hazelnuts, every year a new kind comes out. I still prefer to serve the classic pandoro or  panettone with home-made creams.

The classic creams to serve pandoro or panettone are zabione and mascarpone cream.

Today I experimented a new cream using mascarpone cheese as the base for my sauce flavored by orange juice and orange liquor. It came out pretty good and the more I taste it the more I like it. Flavors are still blending in which means that the cream can be prepared hours ahead even the night before. Here’s how I made it:

Pandoro with orange mascarpone cream

1 Pandoro (if you don’t find pandoro you can use Panettone)
2 1/2 cups mascarpone cheese at room temperature
1 1/4 cups condensed milk
6 Tbsp. freshly squeezed orange juice
1 Tbsp. orange liquor I used Cointreau*
1/2 tsp. grated orange zest (use an organic orange)
2-3 oranges peeled with the “white” inner part of the skin removed then cut in pieces

Preparation:

Beat the condensed milk with the orange juice, peel and orange liquor. In an other bowl whisk the mascarpone cheese until creamy (don’t use electric blender). Whisk the orange mixture in the mascarpone, mix until well combined and refrigerate.
When ready to serve slice the pandoro top to bottom, gently whisk the cream and add it to the pandoro, top it with pieces of orange. Enjoy!

* If you don’t want to use liquor just substitute it with more orange juice.

For the Veronese there are some more important events before Christmas though. Piazza Bra is being happily invaded by the Santa Lucia stands “banchetti di santa Lucia”, coming from every part of Italy. It’s a magic and joyous week for children and adults: mandorlato, torrone, croccanti, cotton candy, bomboloni and much more will be sweeten up the atmosphere for a week. Sweets won’t be the only delight there are numerous stands that sells typical regional products one of them is pane con la porchetta (bread with porchetta) a specialty from Tuscany, Umbria and Lazio. Food is not the only subject but there are stands that sells toys, Christmas decorations, clothes and gift ideas. Then on the13th they will all disappear like when you wake up from a dream.

Children won’t be sad about it though because between the night of the 12nd. and 13th they will receive the visit from Santa Lucia (Saint Lucy) herself. She comes every year accompanied with her donkey and brings gifts, a plate full of sweets and coal for the bad ones. Children can not see her and have to be in bed very early, a difficult task for the longest night of the year. Few days before the 13th  Santa Lucia usually passes by and throws little surprises to the scared little ones and disappears again unseen. The night of the 12nd. children together with parents prepare a plate with some food on the table for Santa Lucia and a cup of milk and some bread for the donkey. The donkey has an important role he is the one flying and helping Santa Lucia because she doesn’t see.

Santa Lucia goes stops around the world to bring presents to the children but not everywhere, in Italy we’re one of the few lucky cities and the only ones to have the Santa Lucia stands.

Thanksgiving is one if my favorite family holidays and even if I’m not American, my husband is, and so  it has become an important festivity for me even as much as Christmas. I’ve been celebrating Thanksgiving for many years now but most of the time we are in Italy. The atmosphere here is a little bit different, shops are all open and everybody is working, but we have always managed to have all day free to cook no matter what. We celebrate Thanksgiving at our house together with family and closest friends. In the past it was not so easy to find a good size turkey but we finally found a place that provides them even if we’re not so close to Christmas, which is the season farmers grow their turkeys for. I’m personally not so fond of the  turkey itself, I’m more a stuffing kind of person not to mention my unconditional passion for all the side dishes and desserts.

I unfortunately haven’t spent too many Thanksgivings in the States so when we go there for Christmas we usually prepare a turkey dinner on Christmas day. Last year I made this vegetarian gravy for the first time. My nieces are vegetarian and I didn’t want them to have mashed potatoes without gravy. I prepared this simple and fast recipe and it came out really good and they were happy to have gravy for their potatoes..

My husband also prepared a vegetarian pan stuffing for them. He, I should say, is actually  our stuffing specialist. He made some pan stuffing as usual but with some small changes for the girls. He sauteed chopped white onions and celery in a good amount of butter. Towards the end he added finely chopped fresh sage and rosemary. He then combined the vegetables with unflavored croutons better if they’re made with  whole wheat flour. We actually buy them already made in the States while we prepare them in Italy. When well mixed he placed them in a glass oven dish and added home made vegetable broth, don’t buy the canned one but make your own. Bake it covered at 350° until the broth is all absorbed.

As you might know my husbands family is from Minnesota and I’m certain that the dishes we prepare are not the same as yours, I would like to understand if there’s a common ground in all turkey dinners so if you’re up to I would really love to receive your turkey dinner menus so I can get new ideas.

This is my usual Thanksgiving menu:

Stuffed Turkey with the above mentioned stuffing
Mashed potatoes
Sweet Potatoes with orange rind and chopped walnuts
Glazed Carrots with Garlic
Corn
Steamed Cauliflower, Broccoli and Squash
Homemade Rolls
Wild rice
Cranberry sauce
Apple pie and Pumpkin pie, I use rennet apples for the apple pie and I never buy canned pumpkin but I make it from fresh squash.

This year I’m going to add a new side dish to my menu, a recipe that I found on epicurious: Glazed Pearl Onions in Port with Bay Leaves. The nice thing about this recipe is that it can be prepared one day ahead and then reheated. If you’re looking for interesting ideas check their site they have a section dedicated to Thanksgiving called “The Ultimate Thanksgiving Guide” with recipes, menus and entertaining tips.

Here’s the recipe:

Vegetarian Gravy

1/4 cup extra virgin olive oil
2 Tbsp. chopped white or yellow onion
2 Tbsp. chopped shallots )if you don’t find them use onions)
2-3 cloves garlic, minced
1/2 cup all-purpose flour
2 tablespoons soy sauce
2 cups warm vegetable broth
1 leave fresh sage, finely chopped
1 small rosemary sprig
salt and black pepper to taste

Heat the oil in a medium saucepan over low-medium heat. Saute onions and garlic until soft and translucent, about 10 minutes. Stir in flour, soy sauce and mix until well combined. Gradually whisk in the broth constantly mixing the sauce. Season with sage, rosemary, salt and pepper. Bring to a boil. Reduce heat, eliminate the rosemary and let it simmer, stirring constantly, for about 8 to 10 minutes, or until thickened. If it’s too thick you can add an extra 1/2 cup broth.

Please post your Thanksgiving dinner menus below

Easter is one of the most important Christian holidays in Italy. A celebration of the death an the rebirth of Christ. After church on Easter Sunday most families gather at the table to have Easter dinner together. Easter dinner in Italy is usually concluded with a cake that takes on one of the most recognizable symbols of Easter, the dove. The Colomba cake takes on this shape precisely because the word ‘Colomba’ in Italian means dove. Thus, it is a fitting dessert as a symbol of peace to finish Easter Dinner.

The Colomba cake finds its roots in Lombardia even if some believe it is from Northern Europe. There are are different legends that surround its birth. Here is one of them.

According to this legend there was a cruel King called Alboino who wanted to conquer the town of Pavia. After three long years the he was successful in taking the town and as a reward for his efforts he wanted twelve young virgins.

A young woman came up with an idea to make an exceptional cake to offer King Alboino as a means to calm him. With the help of twelve of her colleagues they began mixing flour, sugar, eggs, butter and milk. They then added yeast, candied orange, lemon zest and a pinch of salt. They made the cake in the shape of a dove (Colomba) as a symbol of their pureness, but also as a symbol of peace. The cake was covered with pieces of sugar and almonds and then presented to the cruel King.

The King was so taken by this gentle gesture that he renounced his cruel proposal. Or so they legend says.

Colomba cake is a soft pastry with candied fruit, covered with icing, almonds and granulated sugar

Colomba cake is so good and rich with flavor that it can be served without creams or otherwise. This cake stands well on its own. If you prefer a richer dessert you can accompany it with zabaione or this orange cream.

Just cut the pieces and serve it to your family and friends remembering the importance of this wonderful dessert.