Archive for 2010

« Older Entries

The Original Sword and the Stone: San Galgano

December 26th, 2010

The legend of Galgano Giudotti: the original story of the Sword in the Stone comes from Italy

Credits: Enrico Baccarini

Do you remember the Disney movie the Sword in the Stone? Do you remember where the story was based? Well it was said to be loosely based in medieval England, the legend of the sword of the stone actually originated in Italy. The legend of the young son of a noble was looking for no good. Galgano Giudotti was born in 1148 as the legend goes, Archangel Michael appeared before him and showed him the way to salvation. Galgano went into seclusion thereafter in a cave contemplating life. On his way to pay a last visit to his fiancee, his horse was spooked throwing Galgano to the ground. He then felt himself being lifted up by an invisible force. A voice spoke to him which he couldn’t resist. The momentum took him to Monte Siepi, a hill close to his birth town of Chiusdino.

Credits: Wikimedia

The voice carried him to the top of the hill where he envisioned a round temple with Jesus and Mary surrounded by the Apostles. Once there, the voice told him to give up his easy living. Galgano replied that it was easier said than done, as easy as splitting a rock with a sword. With a soft ease Galgano’s sword penetrated the bedrock. He got the message and decided to take on a life of poverty. He made friends with wild animals. Occasionally a peasant wandered to the hill looking for a blessing. Once the Devil sent an assassin disguised as a monk in which the wild wolves living with him devoured the assassin to the bones. Galgano died in 1181 when he was just 33 years old. He was declared a saint four years after his death. The Bishop of Volterra gave Monte Siepi to the Cisterian monks to build a shrine to Galgano. They broke ground in 1185, creating a round chapel that is known as Cappella di Monte Siepi.

Credits: Windoweb

It is located on the hill above the abbey, with the sword as the centerpiece. The Cappella gives a marvelous view of the Abbey from above. Galgano’s body was lost for some reason after the funeral took place. His head, surprisingly was found. His head also was said have grown golden curls for many years following his death. It was placed in the side chapel as well as the chewed bones of the arms of the assassin in another chapel. Saint Galgano’s head is currently preserved in the Museo dell’Opera del Duomo in Siena.

In 1218, The order of the Cistercian monks built the Abbey of San Galgano (Abbazia di San Galgano).

Credits: Gallo Tours

The likings of Gothic-Cistercian architecture, the building is impressive and shows what a strong following Saint Galgano had. In the 14th century, the abbey grew to immense power granted by various emperors. The wealth and power reached the 16th century that in the end set off a disagreement between the Republic of Siena and the Pope. In 1506, Pope Julius II forbid priests to perform liturgical functions at the abbey.

The Abbey of San Galgano slowly started to disappear. The Abbey became a place to collect building materials. There was looting going on and people started selling pieces of the abbey. The lead plates on the roof where one of the first things to be sold. The roof finally collapsed in 1768, which now enhances the spirituality that was once spoke of by Saint Galgano. With clear view of the Tuscan sky above how can it now bring one to a state of complete contentment.

Are you fascinated by Tuscan traditions? Subscribe to our RSS, follow us on Twitter and Facebook and we’ll keep you updated!!

Information courtesy of My Armoury.

1 comment »

Posted in Folk & Tradition, Tuscany

Tags:

Christmas Traditions in Italy

December 23rd, 2010

Christmas is celebrated with passion in Italy. Nothing says Christmas more than family, big meals and traditions celebrated through the centuries.


Credits: Flickr

A Catholic country, also having the Pope residing here, brings Christmas very close to home. Traditions live long lives in Italian households. I was speaking to my English students about the traditions they celebrate in their families. I found out that most have traditional family events that occur on December 25th as opposed to my family in which we celebrate both on the 24th and 25th of December. There is usually a big Christmas lunch that lasts all afternoon on December 25th in Italian homes. In the south more often the gifts of the season are shared through the food and cuisine. Gifts and presents are given as well not something big but more of a token of love. I conversed with one of my friends, who said he will only give his parents a small gift such as a bottle of wine. Although when I talk to friends with children, they have their hands tied in buying a huge amount of toys for their little ones.

Credits: Katie Greenaway

Here are some Christmas traditions that I know is still practiced today in Italian homes:

December 8th- L’Immacolata Concezione-Celebration of the Immaculate conception. This day is a holiday each year. Usually Italian families put up their Christmas trees, decorations and the presepe (nativity scence) on this day.

December 24th-La Viglia di Natale-Christmas Eve. In the south, families celebrate with a big dinner. Usually meat isn’t eaten on this day so instead being in the south and near the sea they will prepare a enormous fish dinner. From what one of my students said,who is from Naples, she eats spaghetti alle vongole. One of my all time favorites! For dessert, panettone, a type of sweet cake with fruit, is a popular selection. Panettone is sold all over the world now. In Italy, specially is a common dessert for Christmas.

December 25th-Children, as they wake up on Christmas morning, they are ecstatic to see what Babbo Natale (Father Christmas) has left for them under the tree. Depending from region to region, families exchange gifts either on the 24th or the 25th.

December 26th-La Festa di Santo Stefano-St. Stephen’s Day celebrates the announcement of the birth of Jesus and the arrival of the Three Wise Men. It is a public holiday as well. Italian festivities of the holiday usually extend to the December 6th(La Festa dell’Epifania).

December 31st-La Festa di San Silvestro- New Year’s Eve. Food will play a big role in this celebration as well. Most meals consists of local specialties of the region and huge firework performances all over the town. Spumante and/or prosecco, Italian sparkling wine, will be the token drink to ring in the new year. A superstition says that if you wear red underwear on this night it will bring your good luck for the new year.

January 1st-Il Capodanno-New Year’s Day.

Photo Credits

January 6th-La Festa dell’Epifania-The Epiphany. La Befana is a sweet old witch that brings goodies and candies to good boys and girls. The legend of La Befana says that the Three Wise Men stopped at her hut to ask directions and invite her on their journey to Bethlehem. A shepherd asked her to join him if only to pay respect to the Christ Child, she refused and when the stars illuminated the sky she saw the great light. She regreted not going with the Three Wise Men, so she gathered toys and goodies from her own child that had passed away and went a journey herself to find the kings and the shepherd. But alas she was unsuccessful in finding the stable where the child was. Now, she looks for the Christ Child each year. Since she is unable to find him, she leaves goodies and candies for the good children of Italy and coal for the bad ones.

 

Are you fascinated by Christmas traditions in Italy?Learn more about Christmas in Campania and Puglia.

Subscribe to our RSS, follow us on Twitter and Facebook and we’ll keep you updated!!

10 comments »

Posted in Events, Folk & Tradition

Tags:

Merry Christmas from Puglia

December 22nd, 2010

Culinary traditions from the heel of the boot


Welcome to Puglia, the heel of the Italian boot, a region of seemingly endless miles of beautiful beaches, breathtakingly wild and unspoiled nature, cities of art, archaeological treasures and varied and delicious culinary traditions.

In Puglia, the Christmas season is particularly rich in delicious tastes and smells. The Italian Christmas dining experience is not limited to lunch on the 25th. The feasting begins on the eve of the 24th and continues for three days.

The traditional menu for Christmas eve is quite simple and features “frittelle,” fried dumplings stuffed with various fillings including tomatoes and mozzarella cheese, sauteed onions and capers, tomatoes and tuna, or the intense flavor of aged ricotta cheese. Boiled “cime di rape,” or turnip greens, accompany the frittelle as a side dish.

Credits: Flickr

 

Christmas day finds most Puglians seated around the table with loved ones ready to dig into a multi-course meal that will usually go on for hours and hours. A variety of “frutti di mare,” raw mollusks fished fresh from the Adriatic Sea, are often served as a delicious starter. These range from mussels to clams to oysters to scallops, but include local specialties such as hedgehog sea urchins.

The pasta course is usually something filling and rich like a lasagna. The main course is typically lamb. Favorite dishes include baked lamb with “lambascioni” (a small and bitter onion that only grows in the wild), or “cuturidd’,” spiced lamb and vegetables cooked for hours in a special terracotta pot.


Just when you thought you couldn’t eat another bite…it’s time for dessert. There is quite a selection of sweets in the Puglian tradition. “Cartellate” are the most typical Christmas sweet. They are made of fried dough rolled out in long strips and then swirled into the form of roses which are dipped in either honey or mulled wine. “Pettole” are small rounds of dough, first fried and then sprinkled with powdered sugar. “Porcedduzzi,” known as the poor man’s nougat, are small balls of dough mixed with chopped almonds and honey.

Credits: Flickr

Although you have been feasting like a king for the past two days, it’s time to celebrate Saint Stephen’s Day on December 26. Naturally, in Puglia that means another afternoon spent around the table. Puglians consider this to be a somewhat lighter meal, although it is once again a lengthy affair including all courses from appetizers to pasta, a main dish to side dishes, ending with all those leftover desserts from the previous days. So how is it lighter? The first course is traditionally a beef broth, served with “milleinfranti,” an egg pasta with Parmesan cheese and parsley cooked into the dough, and the main course is the meat used to make the broth. For Puglians, broth is a light lunch!

Take a deep breath and loosen that top button because New Year’s Eve and Day, with more mouth-watering Puglian cuisine, are only a week away!


Are you fascinated by Apulian traditions? Subscribe to our RSS, follow us on Twitter and Facebook and we’ll keep you updated!!


Other photo Credits: Sara Donahue

5 comments »

Posted in Folk & Tradition, Food & Recipes, Puglia

Tags:

Struffoli – A Sweet Neapolitan Christmas Tradition

December 20th, 2010

A traditional Christmas dessert in Naples, struffoli are tiny balls of fried dough covered in honey and mixed with candied fruit and other tasty decorations.


Credits: Flickr

Enjoy this delightful Christmas tradition from Campania this year!

The traditional Christmas meal just wouldn’t be complete in Naples and throughout Campania without a happy and colorful dish of struffoli arriving on the table. This Christmas dessert is created by frying many bite-sized balls of dough that are then coated in honey and mixed with candied fruit, nuts, sprinkles and other sweet toppings before being piled into a round wreath shape or a large mound. Easy to enjoy just a few at a time, they make the perfect little treat for the family to enjoy after a big Christmas meal.

Credits: Flickr

Making struffoli is also a fun family activity, especially for young children who will enjoy rolling out the tiny balls of dough. The exact recipe varies from family to family in Campania, but the basic dough is made from mixing flour, eggs and salt. Some families even add lemon zest or a bit of limoncello or rum to the dough for extra flavor. The dough is then rolled out by hand into long ropes that are then cut into small pieces to be fried.

Credits: Flickr

The dough balls are fried until they reach a nice color. The best struffoli are crunchy on the outside, but are light in texture. They cannot be too soft or else they will loose their shape when mixed with warm honey. Some recipes call for a mixture of sugar and honey to coat the struffoli, but this is because honey used to be expensive and was used very sparingly in recipes. For the richest flavor, it is best to use only honey for the topping.

Credits: Flickr

After being coated in honey, the struffoli are mixed with a variety of sweet toppings such as candied orange, lemon or cedro peels, chopped nuts, candied covered almonds, sprinkles and just about anything else sweet and tempting. Once mixed, the struffoli are most often formed into a Christmas wreath shape, called a ciambella, or into a large mound.

Credits: Flickr

However your family decides to make the struffoli—whether simple or over the top—the best part comes when it’s time to eat them! Here is a basic recipe for struffoli to try at home for a taste of Campania this Christmas.

Ingredients for Struffoli
Makes one large wreath or plate of struffoli.
1 – 1 ¼ cups flour
2 eggs
¼ teaspoon salt
Dash of limoncello or rum
Zest from half a lemon
Oil or lard for frying
1 cup honey for topping

Optional ingredients to your taste:
Chopped candied orange, lemon or cedro peels
Chopped nuts, such as hazelnuts, pistachios, etc.
Candied covered almonds
Sprinkles and candied cherries

 

  1. Mix flour, salt, eggs and limoncello or rum and lemon zest to form a dough. It will be stiff, but knead until it forms a smooth round shape. Wrap in plastic wrap and let stand for 20 minutes.
  2. Slice the dough into about ½ inch pieces and roll out by hand into long ropes. Cut each rope into ¼ inch pieces.
  3. Fry the pieces in hot oil until golden in color, turning frequently to cook evenly. After frying, drain the excess oil from the fried dough balls on paper towels or a rack until cool.
  4. In large pan, heat the honey until hot and mix the struffoli in the honey until coated.
  5. Stir in the optional candied fruit and nut ingredients to your taste.
  6. Shape the struffoli into a wreath or mound and top with the optional ingredients of your taste and a few candied cherries.

 

Are you fascinated by Naples and Campania? Subscribe to our RSS, follow us on Twitter and Facebook and we’ll keep you updated!!


4 comments »

Posted in Campania, Folk & Tradition, Food & Recipes

Tags:

The hidden faces of Sardinia: other ways to live and enjoy the island

December 15th, 2010

Just one holiday is not enough to experience Sardinia. A so ancient land, rich in culture and traditions and with a vast historical and natural heritage has many facets, which only the most attentive visitor can grasp. More aspects of an island, that converge in their love for the territory and their attachment to their roots. There are many ways to experience the island, and many different ways to enjoy your holiday in Sardinia!

Here are some possibilities for you to gain a new experience in Sardinia:


Folk festivals and “sagre”
Several folk festivals are organized throughout Sardinia. It is the rediscovery of ancient savours and traditions of this ancient land, its perfumes and its customs. Among the most popular festivals there are the Cortes Apertas (open courts), during which the towns open the doors of their cellars, their homes to let visitors know their way of life, their art of making bread and cakes, of working iron, terracotta and wood.

During these festivals you rediscover the real Sardinia: especially in small towns, the whole community takes part to the celebrations and the streets are crowded with young people, children and the elderly. Here you can find the most genuine products and the most typical local delicacies belonging to the regional traditions. It’s like stepping into the past, completely filling your lungs with the authenticity of this land.

 

Sardinia by boat
Discovering Sardinia from the sea on board your private yacht, sail its waters and discover its secrets.


If you love the sea, this is a viable alternative to the traditional vacation: by renting a boat or a private yacht you are free to move independently and to choose every day the beaches or coves that you wish to visit.

 


Golf in Sardinia
Sea, sun, nature and your favourite sport: you can have it all in Sardinia, where you can practise in some of the best golf fields of the world.

The mild climate allows you to play golf almost any time of the year. Additionally, the fields are positioned so as to give you wonderful panoramic views. In Sardinia, the golf courses are in all regions: in the North (The Pevero Golf Club in Porto Cervo, The Golf Club Puntaldia in San Teodoro) in the South (The Golf Club Is Molas in Pula, the Tanka Golf Club in Villasimius) in the center (Is Arenas Golf Club in Narbolia, Oristano).

Win a 10% on your next holiday to Italy!

After your holiday in Sardinia, enter the contest YouBlog – Blogger for a day! Write the story of your journey, add 4 photos of your holiday and send it to the listed address. If your article would be selected, it will be posted on CharmingItaly and you will win a discount on your next vacation!


Click here for more information on YouBlog Contest!

Stay update with what to see and what to do in Sardinia and in Italy. Subscribe now to our RSS feeds and follow us in Facebook and Twitter!

5 comments »

Posted in Sardinia

Tags:

Home page |Credits