Author Archive
It’s Carnevale Time in Venice!
One of the most colorful, celebrated, famous festivals in Italy is happening right now until February 24 in Venice: Carnevale.
During Carnevale, aside from the usual romantic alleyways and gondola rides through the Grand Canal, Venezia offers something extra special throughout the period before Lent begins for Catholics. This year’s theme is “Sensation: 6 senses for 6 districts” and will highlight the various areas of the city.
I’ve written all about Carnevale in Venice over at Italy Magazine, so please do have a look to read about the history and traditions of Carnevale and see videos of past celebrations:
Now perhaps you want to know about what Italians eat during Carnevale? Well, hang tight! What’s Cooking Wednesday is only a couple days away….
But for now, tell me:
Have you celebrated Carnevale in Venice,
New Orleans, Rio de Janeiro, or elsewhere?
Patron Saint of Singles: San Faustino
Tired of mid-February being just for couples? Singles unite for San Faustino on February 15!
Read on...Love Thursday: Lovers’ Island
Lovers’ Island off the coast of Croatia — a wonderfully lovely spot!
Read on...What’s Cooking Wednesday: Steak and Porcini Mushrooms
I’ve always loved the combination of steak and mushrooms. It’s so hearty and the flavors just marry so well, don’t they?
This week’s What’s Cooking Wednesday is a very simple, delicious dish that can easily be served over rice or even with pasta (we’ll serve pasta with anything here), but we tend to eat it as a main course with fresh bread.
Steak and Porcini Mushrooms
- 3 tablespoons olive oil
- 1 small onion, diced
- 2 cloves of garlic, peeled and quartered
- 4 thin steaks, cut into strips or bite-sized pieces
- 1 small package (20 grams) of dried porcini mushrooms
- handful of fresh parsley, chopped
- salt to taste
1. Reconstitute mushrooms by placing in water for about a half hour. Drain and save liquid just in case you need it again.
2. Heat olive oil and then add onions and garlic, sauteeing until onions are translucent. Don’t let garlic brown.
3. Add steak and cook until just brown, about 2-3 minutes.
4. Add mushrooms and parsley and cook for another 2 minutes or so. If things look to dry, add just a bit of the mushroom liquid or even white wine, but the mushrooms usually provide enough moisture as they release their juices. Be sure to adjust for salt.
5. Serve hot with fresh bread or over rice or pasta.
Buon appetito!
Hurricanes and Mudslides in Calabria
Quite a few people have asked me how Calabria has been affected by the nasty weather that’s hit southern Italy recently, so I thought I’d write about it here.
In case you don’t know, we’ve had a truly devastating amount of rain and hurricane-strength winds (in fact, we *did* have an uragano here a few weeks ago). The older villagers tell me that they haven’t seen this much rain since the big flood in the 1950s, which, incidentally, washed a group of houses off the mountain.
Well, although the rain is a pain when it’s time to take the girls for a walk, I, personally, have been rather lucky and haven’t had damage other than a snapped phone line.
The main road up to the village? Not so much:
This was a few weeks ago. That part was cleaned up rather quickly, but other sections of the road are cordoned off because some of the sides have simply fallen off. But our travel to and from the village hasn’t been stopped at all, so I have to give props to the local government for staying on top of the damage.
Have you been having crazy weather where you are?
Michelle Kaminsky is an American attorney-turned-freelance writer who lived in her family's ancestral village in Calabria, Italy for 15 years. This blog is now archived.
Calabria Guidebook
Recipes
