Eyeitalia

Here in Italy we look forward to an upcoming season because it will bring delicious new foods. One of the (very Italian) advantages of never moving far from home knowing your territory profoundly. Tuscan cuisine has preserved many old recipes for preparing foods that can be foraged on an innocent afternoon walk. What to the untrained eye may seem like a landscape of remarkably pretty farm and woodland is, in reality, a never-ending, organic shopping spree provided by Mother Nature; available to anyone who takes the time to train their eye and learn.

Ecco! It’s spring and farmer’s markets are brimming with fresh fava beans! The fava season lasts only 2-3 months (normally mid-April to mid-June), so take advantage by eating them at every opportunity.

Years ago when walking with a small group in the historical center of Naples around lunchtime, an elderly gentleman seated on a bench greeted us and wished us “buon appetito!” I thanked him but explained that we had already eaten lunch. He paused and responded, “allora, buona digestione!”. My American companions took his salutation literally and turned up their noses “…why would he wish us that?” Simple. After eating well, the second most important thing in life in Italy is being graced with good digestion. Let’s be clear here. In Italy when we talk about “digestione” it’s not necessarily the whole digestive “process.” It refers instead to the settling of the stomach made possible by eating correctly: combining the right foods at the right temperature at the right hour. This magic combo insures health, happiness and ……good digestion!

In 1985 a movement called Slow Food was founded in Italy by Carlo Petrini as a response to fast food and the disappearance of biodiversity. Twenty years later this movement is alive and thriving, with over 80,000 members and 850 chapters worldwide. Slow Food’s aim is to preserve cultural cuisine with its associated food plants, seeds, and domestic animals and to encourage farming in tune with its eco-region.

Just in time for the artichoke season, our friend Daniela shares a delicious and creative recipe with us. This unusual (and fun!) recipe was taught to Daniela by her mother-in-law, who is from Puglia. Like most recipes passed on by Italian friends, this one leaves room for personal interpretation. None of the ingredients needs precooking.