Archive for January, 2009
The Logic of Italian Boys’ Names
For as long as I can remember, I gave my furry friends nicknames based on their real names.
- My dog Maverick became Maverickaronyravydoodlenoodlebug, which then became Doodlebug or simply The Doodle.
- My cat Kudzu became Kudzucchini (sometimes followed by Big Fat Weenie, but the poor thing doesn’t deserve to have *that* posted on the Internet).
Now I have Luna, aka Luna Balloona aka Luna Baboopa aka Boopers aka The Boop.
Stella? A similar pattern. Stella Bella aka Stella Bellamoopers aka The Moop.
So yes, I often call my girls, who are so *not* excited by the gorgeous view behind them and only want to be untied so they can run freeeeeee, (right to left),
The Moop and The Boop:
Little did I know that this fascination with changing real names into something somehow related and yet not was actually in my blood.
You see, here in Calabria, most guys are named one of, oh, ten or so names. And yet they go by all different versions of those names, so for us non-natives, if someone is suddenly called by their real name, it can get confusing.
Here are, from my perspective:
- The Top 7 Most Common Male Names in Calabria
and Some of Their Related Nicknames:
1. Antonio: Tonino, Toni, Totò, Nino
2. Domenico: Mimmo, Mico
3. Francesco: Checco (KEH-koh), Ciccio (CHEE-choh)
4. Giuseppe: Peppe, Pino, Pinuccio (pee-NEW-choh) (not Pinocchio!)
5. Pasquale: Pasqualino, Pascal, Pascala
6. Salvatore: Salvo, Turi
7. Vincenzo: Vincenzino, Cenzo (CHEN-zoh), Enzo
Note that although these names are spread throughout Italy, nicknames often differ by region, so do check with a local before trying to show off your nickname knowledge. And also note that this is completely separate from the sopranome system.
And in case you’re wondering about my P?
Well for his Paolo, he doesn’t like to be called anything but Paolo, but sometimes the older generations call him “Paolino” or, *very* local to us as it’s only used in this town, maybe one or two others, Paolehru (powl-EHR-oo). How cute is that?
Do you do nicknames?
Buon weekend!
Love Thursday: Almond Blossoms & Calabrian Proverbs on Love
As has become tradition, P brought me our first almond blossom of the year last Thursday (yes, on Love Thursday and everything!):
And now, since I’m in a loverly mood, a few Calabrian proverbs on relationships, love, and the like:
- A carni supra all’ossu mera.
Meat on the bones adorns.
The book I found these in expands (my translation): “The concept of traditional feminine beauty isn’t lean and long-limbed, which came from the style of America after World War II . . . . According to the Calabrese tradition, a beautiful woman must also be robust, with roundness and feminine features well-accentuated.”
Gotta love the Calabrese!
- Ama l’omu toi cu i vizii soi.
Love your man with all his faults.
I think this is a good one for everyone, don’t you? If you truly choose to love someone (I’m a big believer that love is a choice), you love everything about them even if some things frustrate the hell out of you sometimes. Ahem.
- A megghju palora esta chija chi no nesci.
The best words are those that never leave the mouth.
This last one isn’t specified for love, but I think this can be good advice in relationships. Yes, I believe in honesty and openness, but not every thought needs expression.
What do you think about these lovely proverbs?
Happy Love Thursday everyone!
What’s Cooking Wednesday: Carciofi/Artichokes
One of my favorite food discoveries here in southern Italy has been the artichoke. Yes, I had eaten them a few times in the States, but, while tasty enough, they just weren’t something I sought out.
Now I very much look forward to artichokes appearing at the market, which they are starting to do now, and I’d like to tell you about them for this week’s What’s Cooking Wednesday.
These flowers of a silvery-leafed plant can be quite a bit of work depending on how you prepare them, but before we get to my favorite artichoke recipe, let’s talk more about the ‘chokes.
History of Artichokes
Carciofi originated in Sicily, where they grow wild, as they do in Calabria, and *wow* are those good!
In the 15th century, Napolitans cultivated them, and artichokes soon made their way to the Medici dinner table in Florence, where they were an instant favorite.
Choosing, Buying, and Storing Artichokes
You want artichokes that have tightly packed leaves and healthy, colorful tips–if they’re browning, that ‘choke is on its way out. If you can get them still attached to the stem, do so, as they’ll stay fresh longer (you can also peel, cook, and eat the stems as well).
To store artichokes with stems, put them in a vase with water like a flower arrangement–move over Martha Stewart! Look at my Artichoke Centerpiece!
If you can’t get them with stems, wrap the artichokes in plastic wrap and keep them in your crisper. They should last a couple days, but do try to use them as quickly as possible.
Cleaning Artichokes
Regardless of how you’ll cook them, the procedure for cleaning artichokes is the same. Snap off the stalk and tear off tough, outer leaves. Rub them with lemon to avoid discoloration and/or put them in a bowl with lemon slices.
You’ll then have to boil them, either whole or in wedges for about 30 minutes for large artichokes or 15 minutes or so for smaller ones.
Be sure to remove the hairy choke inside before serving or stuffing.
Artichoke Recipes
Artichokes can be eaten raw (the tiny, tender ones), braised with olive oil, parsley, and garlic, or stuffed with any number of fillings.
My favorite?
A great dish typical of Calabria that starts with the braising as described above and incorporates eggs, breadcrumbs, and lots of grated parmesan cheese:
I’ve given you the recipe before for Pasta with Artichokes and Eggs, but you might have missed it, and I promise you, it’s too good to miss. It’s one of my all time favorite Calabrian dishes.
Do you like artichokes?
How do you prepare them?
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