Archive for the ‘life in calabria’ Category
Calabria Pride: Noi Ci Mettiamo Il Cuore
I just couldn’t resist sharing this *gorgeous* video promoting the Region of Calabria featuring one of our favorite sons, Gennaro Gatuso:
Gah! I *love* this video!
Don’t you just love the distinctly Calabrese feel to Gennaro’s words…simu o no Calabrisi? Are we Calabrians or not?!
For non-Italian speakers, the last line before the video montage is “Calabria has everything,” and then the closing line, which so perfectly describes my bella Calabria:
We put our hearts into it.
Viva la Calabria!
So, when are *you* coming to visit us here in the toe of the boot?
Snap, Crackle, Pop Italian Style: Chiacchiere for Carnevale
Munching on chiacchiere for Carnevale is one of my almost-springtime traditions here in Calabria. In case you’re not sure what they are:
Chiacchiere: The traditional pastry for Carnevale.
Known by a ridiculous number of names throughout Italy such as Cenci (rags/tatters), Bugie (lies), Guanti (gloves), Nastri delle suore (nuns’ ribbons), Fritelle, Crostoli, Frappe, and often called Lovers’ Knots in English, these fried, powdered-sugar-dusted treats are just what the dottore ordered after a long, hard winter.
Maybe not so heart smart, but hey, that’s why they’re a treat, right?
Here in my corner of Calabria, they’re called “Chiacchiere,” which I like to think of as “chit chat” — these definitely make noises as you crunch into them (and you probably make some noises too as you shift wildly to avoid sprinkling your entire self with powdered sugar in the meantime).
A kind of Italian “snap crackle pop,” kinda sorta.
Some recipes call for rum, whiskey, brandy, grappa, anise, or the like, and many are tied in knots, but the ones I’ve seen around here are just strips, so those are the instructions below.
P’s mom doesn’t make these, so I borrowed this recipe from my dear friend Mary Amabile Palmer’s Cucina di Calabria: Treasured Recipes and Family Traditions from Southern Italy (a cookbook that I cannot recommend highly enough):
Recipe for Chiacchiere for Carnevale
- 3 tablespoons melted butter
- 1/4 cup sugar
- 3 large eggs, well beaten
- 1/2 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- zest of 1 small lemon
- 1 to 2 teaspoons milk
- Vegetable oil for frying
- Powdered sugar for dusting
1. In large mixing bowl, cream together butter and sugar.
2. Add eggs and vanilla and mix thoroughly.
3. Add flour, baking powder, salt, and lemon zest and mix well.
4. Place mixture on lightly floured surface and knead for 6 to 8 minutes until the dough is soft, smooth, and elastic. If dough is hard, add 1 to 2 teaspoons of milk.
5. Form dough into ball, place in greased bowl, turn to coat, and then cover with towel and let stand for 10 minutes.
6. Roll out into sheets, 1/8 thick. (I’ve seen other recipes that recommend folding the dough over and doing this a few times, but you can use your judgment.)
7. Cut dough into 3 by 5 inch strips. Put a small slit in the center of each strip and twist slightly.
8. Deep fry strips of dough for 1 to 3 minutes until puffed and golden. Remove from oil and place on paper towels to drain.
9. When cool, sprinkle with powdered sugar.
I don’t think I have to tell you that I think these are great with espresso, do I?
Buon appetito e Buon Carnevale!
Have you had these fried treats? What do you call them?
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?
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, Antò
2. Domenico: Mimmo, Mico
3. Francesco: Checco (KEH-koh), Ciccio (CHEE-choh)
4. Giuseppe: Peppe, Pino, Pinuccio (pee-NEWCH-oh) (not Pinocchio!)
5. Pasquale: Pasqualino, Pascal, Pascala
6. Salvatore: Salvo, Turi
7. Vincenzo: Vincenzino, Cenzo (CHEN-zoh), Enzo, Cece (cheh-CHEH)
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!
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
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