Sei in Forma

I have become quite familiar with this particular Italian phrase since my return to Italy a little over a month ago.

literal translation = you are in form

in most cases, if an Italian tells you "sei in forma," they think you are in good shape and you should take it as a compliment. In Italia, a person goes to the gym to "rimanere in forma."

but, it can get a little tricky.

Let's take me as an example.

I have been told by just about everyone in Soave that "sei piu in forma." So according to everyone in the town of Soave, I am actually more "in form" or seem more in shape than the last time they saw me.

But in my case, it also means that I have gained a little weight and have more of a shape to me now. Of course everyone has assured me that I look much better now because I was "troppo magra" before (or "too skinny").

Now. I should take this as a compliment and feel super confident.

...but when a close male friend gives ya a big squeeze, pulls away but still keeps hold of one of your arms like it is a "ala di pollo" (chicken wing), nods a few times and then proceeds to tell you "sei piu in forma," it can be a bit difficult.

It can also be a bit difficult when literally the first thing out of everyone's mouth upon seeing you again after roughly a year is "sei piu in forma."

...and when a toast is dedicated to you being "piu in forma" at your welcome back dinner at your favorite local trattoria.

Regardless, I am going to work on fighting my natural inclination to think the skinnier the better and whole-heartedly embrace this idea of me looking better with a little more meat on my bones...since apparently everyone else has.

Cheers!!

- Zucca

Festa della Donna

also known as "International Women's Day"...took place on March 8th.

While the history and story behind the "Festa della Donna" is sobering and significant, as it started off as a day to commemorate the 1911 Triangle Shirtwaist Factory in New York City, it has turned into a holiday that some would describe as a combination between Mother's Day and Valentine's Day.

and in Italy...apparently it is a day when women traditionally get together and go to a strip club.

Instead of hitting up a strip club, Chiara and I celebrated the "Festa della Donna" on the ski slopes in Carezza. I think we may have been the only two "single" girls skiing on this day...and that was just fine.



Quite appropriately, we started off our day on the slopes with a bombardino. A bombardino is a popular drink in Italy during the winter...and is perfect if you are in the mountains. There a few different types of bombardinos but all are served warm and usually with whipped cream. My preferred bombardino is "vov con panna," which is an egg-based liquor with a little marsala and sugar. Visual reference provided. Cheers!



I highly highly recommend ordering one of these if you ever find yourself skiing in Italy. As I see it, a ski day in Italy just isn't a ski day in Italy without at least one bombardino.

After our first run, of course it was time for bombardino #2. We stopped at this refugio (place on the mountain to nab a bite, a drink, etc.) for a grappa della pruna. Before I could raise my concerns about having grappa made with prunes while skiing, the two small shot-like glasses garnished with a sliced prune were served up.

This refugio is where we met a fantastic group of older gentleman from Rome enjoying a ridiculously large plate of mixed cheeses and salumi and a bottle or two of lagrein. Chiara couldn't resist and told the guy working at the refugio that we wanted a plate like these gentlemen. And that is all it took.



45 minutes later, we were back on the slopes after stuffing ourselves with speck, downing 2 glasses of lagrein, 2 more grappas, a weisbier...and trying some "acqua di Roma," very kindly provided by the eldest Romano of the bunch, who was probably bordering on 75.

It would have been more fitting for this home-made "acqua di Roma" to be served in a flask, as opposed to a plastic water bottle.

The Italians have a saying when it comes to people from Rome: i romani hanno una marcia in piu.

This literally translates to "the romans have an extra gear" or "have one more gear." It refers to their true zest for life, and their super friendly and sociable nature. If everyone in Rome is remotely as friendly and hospitable as these gentlemen were...I definitely need to plan an excursion to Rome in the near future.

So not only did Chiara get in some skiing, but also were thoroughly entertained by these wonderful Romani and were nice and toasty prior to 11 in the morning.

Buona Festa della Donna indeed!

- Zucca

Le gambe d'oro ancora funzionano

I go running basically everyday through the streets and vineyards of Soave...and of course this is seen as a very "American" thing to do, especially if I go quite early in the morning.

Going running or to the gym at 6am is pretty much unheard of in Soave, as opposed to in the states where gyms can have a line for the treadmill starting at 5:30am. Actually you would be hard pressed to find a gym in Soave or any of the surrounding towns that opens prior to 9am.

Very much wish I had a corresponding visual for this story. La prossima volta!

I was in the last stretch of my run the other day and passed by a group of roughly 12-15 men ranging in age from about 25-65. They were watching some fishermen transfer an enormous amount of live fresh fish from one large container to another. I can only assume they were prepping to make a delivery to some of the local restaurants.

As I passed by, all the men turned my way to say "Buon Giorno." And let's just say, they didn't immediately turn back to watch the action with the fish after wishing me a good day. There definitely was some lingering of the eyes going on...and there was nothing subtle about it.

So I am happy to report that my "gambe d'oro" still work...per fortuna!!

- Zucca

Bigoli! Bigoli! Bigoli!

The way I rave about bigoli one would think that after eating a plate of this pasta...no other type of pasta will do. And I would say this is a very accurate assumption, at least in my case. You could say that bigoli ruined me for other pastas.

Bigoli is a traditional pasta of the Veneto region and the name comes from the manual press, the Bigolaro, which is used to make this very long and thick spaghetti-like pasta. The Bigolaro was actually granted an Italian Royal Patent back in 1875. One day I may have to buy myself one of these fantastic bigoli-making contraptions.















I was introduced to this unique type of pasta during my first "soggiorno" (or stay) in Soave about 2-3 years ago. It was the bigoli con pomodorini e lardo di Soave at Enoteca Il Drago. After my first plate of bigoli con pomodorini, I was totally sold.

At Drago, Carlo Colla (the chef & owner of this wonderful wine bar & kitchen) prepares the fresh bigoli pasta with a very simple tomato sauce with lardo di Soave and topped with just a touch of chives and grated parmigiano.

For those who do not know what lardo is...it is pretty much exactly what it sounds like it would be: cured pig's fat. And dang is it tasty.

Bigoli alla carbonara is also an extremely popular dish with this type of pasta (also on the menu at Drago). I cooked this up for myself the other evening. Visual references provided.





















Shockingly enough, I treated myself to Carlo's bigoli con pomodorini last week...and couldn't have asked for a more appropriate and tasty dish for my first meal back in Soave.

- Zucca

Il Mio Ritorno A Soave

Yes. After spending roughly a year and an half in the states, I decided to move back to the medieval-walled town of Soave and revive "Soave con Zucca."

I just couldn’t stay away from this lovely little town where a glass of wine costs less than a glass of water - that is if you order a glass of Soave of course.


So I am back living among a group of wine producers who never get tired of talking about what can happen to garganega grapes with a bit of oak aging, the subtle difference between a Soave with a little Trebbiano di Soave or one with 100% garganega grapes...or how long they hang dry the grapes to give them just the right level of sweetness for their recioto.

Recioto di Soave is one of the few dessert wines that I have to control myself from having more than one glass...and I usually fail miserably.

Numerous wine journalists have recently written about the crisp clean white wines of Soave and their surprising discovery that they can indeed be…quite good. And even among some of the best white wines produced in Italy. I was let in on this fantastic little secret over 10 years ago when I unknowingly befriended a Soave wine producer, the infamous Chiara Coffele. Little did I know that our chance encounter in the small town of Murnau in Bavaria, where people still actually wore lederhosen, would lead to me living in a lovely studio apartment in the center of Soave over ten years later.
























(Just a reminder: in order to be considered a “Soave Classico,” a wine needs to have at least 70% garganega grapes, the remaining percentage can be any combination of Trebbiano di Soave, Chardonnay or Pinot Bianco).

But I could go on and on about my complete adoration for Soave wines...and am guaranteed to do so in future posts.

All I can say is that I am extremely happy to have returned to this spectacular town where I am known as “La Americana” by some and “Gambe di Oro” by others (golden legs).

And I promise that there will be no more extended periods of time between posts moving forward.

Chin Chin!

- Zucca