July Newsletter 2012

Joyce Falcone-The Italian Concierge
 Il PALIO di Siena 
Held annually since 1644
July 2 & August 16  

 

The culminating moment of Il Palio, the actual horse race, is achingly brief: a minute and a half, give or take ten seconds. But so much happens before the pack of frantic animals finally breaks loose from the ancient rope that marks the starting line. If you ever attend the Palio you'll never forget the excitement of the night before the race. 

 

The days prior to the event, the streets  of Siena are bathed with soft golden light from hundreds of torches and lanterns. Groups of noisy  contrada members; Geese, Panthers ,Tortoises, or Porcupine to name a few,  flock by on the way to dinner prepared for thousands.  Each of the 17 contrade lay out rows and rows of 50-foot-long tables in its largest square, and local restaurants serve up huge bowls of pasta, gigantic platters of meat and legendary sides of vegetables. Approximately 25,000 Sienese will eat in the streets that night.

palio di siena 1palio di siena 2

5  COMMON MISTAKES TOURISTS MAKE WHEN VISITING ITALY

TURISTI IN ITALIAturisti 2 

1) TIPPING IN ITALY 
You don't need to tip in Italy. Of course most workers will not refuse a tip (though a few will), but it's not necessary. Many italians will only leave a tip for a very exceptional service. and never leave 15-20%!!
2) NOT RESPECTING MEAL TIMES
Most restaurants and bars have specific opening times. Try to eat when Italians eat. Lunch hour is usually 12.30 to 02.00. A dinner make a reservation between 08.00 and 09.30. 
3) ORDERING PEPERONI ON YOUR PIZZA AND EXPECTING SALAMI
Peperoni in Italian are bell peppers. So if you want hot salami on your pizza order pizza diavola or look for a pizza that has salame piccante.
4) DRINKING A COFFEE DURING A MEAL
Coffee is used mainly to help digestion and to finish off a meal and therefore its ordered after the meal and dessert have been consumed and never with coffee. 
5) BUY TICKETS FOR PUBLIC TRASPORTATION DIRECTLY ON THE BUS
Most big cities (Rome, Milan, Naples, Florence) require you to buy your bus/tram ticket before boarding.
Find a newspaper stand (edicola) or a tobacco shop (tabaccaio) to purchase your tickets. The buses work on honor system.  When you have your ticket, make sure to stamp it once you board the bus. 
 
 
PROSCIUTTO DI PARMA 
AND
 PROSCIUTTO SAN DANIELE 
PROSCIUTTO DI PARMA

 PROSCIUTTO DI PARMA  is ham obtained from a leg of  a pig, with the bone,  that is salted, cured and matured. The elective home of ham is the small town of Langhirano,   in the region of Emilia Romagna located within the  geographic area defined by the Parma Ham Consortium which includes no less than 33 municipalities. The choice of meat is the first step, followed by shaping and then salting. Once the meat  has been subjected to a series of invigorating massages with rock salt exfoliating crystals, the leg of pork starts to change appearance. The salt is an essential ingredient in the preparation which assists in the maturing process. Salt helps to eliminate water and promotes maturation by concentrating and enhancing flavors. Another unique ingredient is the climate which is unique to the area where the ham is cured.  It is during this curing process that the ham begins to take shape as it soaks up colors, flavors and aromas.  The maturing process takes at least ten months and the end weight will vary between 8-10kg.

              
PROSCIUTTO SAN DANIELE

PROSCIUTTO SAN DANIELE is one of the most famous cured hams in the world, the name itself denotes its origin, San Daniele in Friuli .  The region of production is Fruili Venezia Giulia.  The Prosciutto di San Daniele is a product par excellence of Italian gastronomy.  The area around San Daniele is a zone naturally "climatized" by the cold northern air and the warm Adriatic currents  and humid air from the river Tagliamento.  The prosciutto must  then conform to regulations set by the controlling bodies in order to use the San Daniele trademark PDO. The prosciutto follows traditional practices which the Longobards used for meat curing centuries ago. 

 

 

Prosciutto San Daniele  has a triangular shape and, on completion of its maturation process, should not weigh less than 10kg. The meat must come from authorized butchers who deal exclusively with pigs bred in eleven regions of northern Italy and ensure that the animals are fed quality fodder. The regulations determining the production of this prosciutto are divided into nine phases including salting (with 80% humidity) and a fresh, dry maturing phase which is never shorter than 13 months. The prosciutto has a slightly sweet taste. 

         

BAR
 
BARS IN ITALY

 

The concept of going to a bar, and the definition of the bar itself, is very different in Italy than in any other Anglo-Saxon or Northern European culture. 

 

A bar in Italy is a place for refreshments, where one can have a quick breakfast in the morning, usually consisting of a coffee or cappuccino (strictly drunk in the AM) and a croissant. Throughout the day, the bar usually serves coffees, juices and alcohol as well, but the point is to have a quick stop, rather than hanging out for long periods of time. 

 

In Italy you'll find bars on nearly every corner and some can also sell cigarettes and tobacco, according to their license. Socially, the bar in small towns can be a gathering place, but its structure and its overall concept still remains that of a quick stop, although many elderly might also use it as a place to get together to play cards and talk about sports or politics. It is very common, especially in smaller towns, to have a main bar in the main square that becomes the meeting point for many.  

 

Some bars can be fancy and rather big and, in these cases, their function is often to be more of a social place, especially during the summer, when the good weather allows a pleasant outdoor experience: here you'll find many people enjoying a gelato or a cold drink on the patio.

 
SPECIAL EVENT 

IN JULY

 

Festa de'Noantri (ROMA)

This street fair is held in the Trastevere district of Rome ( across the Tiber River from the historic center) and is held during the last two weeks of July. 

Another date not to miss while  in Rome in July,  is the international fashion show at the Spanish Steps, Donne Sotte Le Stelle. " Women under the Stars".

 

Festa del Cristo degli Abissi (SAN FRUTTUOSO-LIGURIA)

 On July 29, on the promontory near Portofino there is a most unusual procession - which is held underwater .  The procession is directed to the statue of Christ in San Fruttuoso on the Ligurian coast.  The 2.5 meter high bronze statue, molded from medals of mariners and athletes and parts of ships and bells, is dedicated to those who lost their lives at sea. A laurel crown is placed at the base of the statue and mass is held on the beach. 

        cristo abissi 1            cristo abissi 2 

 

U Fistinu of Saint Rosalia (PALERMO-SICILIA)

 This Patron Saint of Palermo is honored during the week of July 10-15 and Is one of Sicily's biggest festival. The procession centers around a 50-foot high float with a statue of Saint Rosalia and a musical band inside. There is lots of feasting, feasting, feasting,  and  loud music.  As a homage to the Saint, some will walk uphill barefooted or inn their knees to pay homage to her.  Santa Rosalia was said to protect the city front the plague.   

 

 

RECIPE OF THE MONTH
asparagus salad

                          

ASPARAGUS 

CHERRY TOMATO 

& MOZZARELLA SALAD

 

  Perfect for the warmer days of summer.

 

Ingredients:

 

1 Bunch Asparagus, Trimmed & Cut into 2 Inch Pieces 

3 Cups Mesclun salad Mix 

2 Cups Cherry Tomatoes, Halved 

1/4 Cup Chopped Green Onions

3 Tablespoon Balsamic Vinegar

1/4 Cup Extra Virgin Olive Oil 

1 Teaspoon Dijon Mustard 

Sea Salt & Pepper

2 Balls Fresh Mozzarella

 

Directions: 

 

Bring a saucepan of water to the boil and cook asparagus for 4-5 minutes until tender crisp. Drain, and place the asparagus in ice water. Place mesclum mix over the bottom of four bowls. Mix vinegar, oil, mustard and salt toghether and green onion. Pour the dressing over the asparagus and toss. Spoon the asparagus and tomato mixture over the greens, spooning an extra dressing on top of the salads. Slice the mozzarella and arrange on top of the salads. 

 


chaplin

 

 

 

CHAPLIN MANUSCRIPT 

FOUND IN BOLOGNA 

 

Story for never-made film inspired by Nijinsky

 

 

 

The Cineteca di Bologna film archive said recently that it had found a manuscript written by great cinema actor and director Charlie Chaplin.The manuscript is the story for a film he never made that was inspired by Russian dancer Vaclav Nijinsky.



 
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 Joyce Falcone-The Italian Concierge 
PO Box 3400
Aspen, CO 81612

                                          
"Much more than just A service."
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