Italiano With Jodina

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Come si dice “I love you” in italiano? (Come si dice? = How do you say?) is always una buona domanda (a good question), especially around il giorno di San Valentino (Valentine’s Day).

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La risposta (the answer) depends on who you’re saying “I love you” to.

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Per evitare di fare brutta figura (to avoid making an ungainly gaffe), watch my short video below, and be in the know!

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Buon San Valentino a tutti i miei lettori! Vi voglio bene!

(Happy Valentine’s day to all my readers! I love you!)

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P.S. Want to send a free online Italian Valentine’s card to someone special? Check out www.kisseo.it!

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Do you have a favorite romantic phrase in Italian? Or is there one you’d like to know? Let me hear from you below!

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Che significa Montelupo Fiorentino? E che cos’e?

(What does Montelupo Fiorentino mean? And what is it?)

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If you guessed that Montelupo Fiorentino means Florentine Mountain Wolf, you’re right! If you thought it might be the name of an Italian sports team, as in the Florentine Mountain Wolves, I’m with you – I think it’d make a great name for a little league calcio (soccer) team… but that’s not the right answer. Montelupo Fiorentino, as it turns out, is the name of a beautiful town of 11,000 located about 18 km (12 mi) southwest of Firenze (aka Florence).

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Nestled in the gently rolling Tuscan hills, this small town, which originated with the construction of a medieval castle, boasts a long history of beautiful ceramics. In fact, the town’s economy is based on its production of Chianti wine and its ceramics industry. The Montelupo region is also very interesting from an archaeological point of view. Digs from the 1970s unearthed many prehistoric artifacts and also proved the existence of Etruscan and Roman settlements in the area.

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Montelupo Fiorentino is also a great locale for a vacation… it is in fact the town nearest to Tenuta San Vito (the San Vito Property) which hosts the Farmhouse-Villa where we’ll be staying at during the upcoming Photo-Cultural Tour to Tuscany that I’m leading in March. And there’s plenty special about that… the fact that it’s set amidst lush organic olive groves and vineyards, and that it has the distinction of being one of Italy’s first organic agri-tourism establishments (dating back to the 1960s). The Tenuta San Vito boasts beautifully restored lodging, a restaurant, wine and olive oil tasting, and grounds that feature hiking, horseback riding, tennis, archery, and golf.

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The tour, led by myself and Joanna Herr, an award-winning photographer, will feature an amazing 12 days that weave instruction in language, cooking, and photography, and the exploration of some of Italy’s most beautiful medieval towns, excellent company, a small-sized group, and a relaxed, flexible itinerary. The tour takes place March 17-28, 2012. See trip itinerary>>

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Are you interested in this trip? There are just a few spots left – get in touch with me today! Email: jodina@ItalianoWithJodina.com. Phone: 760.201.7594.

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Are you interested in future trips? I hope to offer more trips in the future, and the more interest I have, the sooner they will happen! So please, sign up for my list:

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And as always, your comments are welcome in the comments section below!

~Blog Repost~

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Allora, dunque, siamo arrivati a capodanno… di già! Caspita! (So, well, we’ve arrived at New Year’s Eve… already! Goodness/Yikes!) And I promised to post a recipe for the yummy traditional Italian holiday dish of lenticchie (lentils). Often eaten at Christmas – but even more so on New Year’s Eve or Day – this hearty, scrumptious, easy-to-make ricetta (recipe) is considered to bring prosperity in the New Year. This is because the flat, round shape of the lentils resemble coins.

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Should you decide not to make this dish this year, fret not… you can still ensure a prosperous new year by crossing the threshold (of your home or that of wherever you are) at the stroke of midnight carrying some lentils! (Or, even sometime on New Year’s Day.) Thus you are ushering prosperity in with the New Year!

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So, without more ado, let me get right to the ingredients of preparing le lenticchie (the lentils), so I can get to the market and into the kitchen to prepare lentils for my famiglia!

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First off, let me say that I consider most Italian recipes as ‘approximative’… I say this because Italian cuisine is much more about accurate cooking processes and fresh quality ingredients than precise measurements (baking of course is another matter), with the exception of pasta and legumes, which are weighed.

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That said, I use recipes as a point of departure – as a guide to which ingredients to use, and the order in which to add them, and I modify and embellish from there based on my needs (the appetites of my eaters and what I may or may not have in the kitchen and my own tastes). When cooking, I tend to err on the side of abundance… as in, if the ricetta calls for 2 stalks of celery, I might use 3; a small onion, I’ll use a big one; extra spices, etc.

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And because the crew I’m cooking for tonight are grandi mangioni (very hearty eaters), I’ll significantly increase the proportions indicated in the ingredients, because even though I’m more of a zia italiana (Italian aunt) than a mamma italiana (Italian mama), I still don’t want anyone leaving the tavola (table) con fame (hungry)!

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RICETTA: LENTICCHIE CON COTECHINO (Recipe: Lentils with pork sausage)
Ingredienti per quattro persone (Ingredients for 4 people)

• – 300 gr di lenticchie secche (10-11 oz dry lentils; I’ll use the smallish brown-green kind)
• – uno a due cucchiai di olio d’oliva (1-2 tblsp Olive oil)
• – uno a due cucchiai di burro 2 tblsp (1-2 butter)
• – una cipolla trittata (1 chopped onion)
• – una costola di sedano trittata (1 stalk of celery, chopped)
• – due gambi di porro trittati (leeks: 2 bulbs/stems, chopped)
• – una carota trittata (one diced carrot)
• – vino bianco secco (dry white wine)
• – un pomodoro piccolo trittato (1 small chopped tomato)
• – mezza foglia di alloro (half a bay/laurel leaf)
• – 8-10 bicchieri d’acqua (8-10 cups water)
• – dadi q.b./quanto basta (broth/boullion cubes, as needed, per packet instructions)
• – sale e pepe, q.b. (salt and pepper, as needed/to taste)
• – qualche rametto di timo fresco (a few sprigs of fresh thyme)
• – 500 gr cotechino (approx 1 lb ‘cotechino’, a traditional Italian sausage. Since where I currently am I cannot find ‘cotechino’, I’ll substitute with the local mild Italian sausages. Normally I don’t eat pork but make exceptions for special/family occasions. You can easily make this a vegetarian dish by omitting the sausage, as I have done on many an occasion.)

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PREPARAZIONE (Preparation)

1. Rinse and soak lentils in water for 1-2 hours.
2. Heat the water with broth/boullion cubes to a boil and then keep covered at a simmer until needed.
3. In a large pan/stew pot, over low flame/heat, heat up/melt olive oil and butter.
4. Add chopped onion, leek, celery, and carrot.
5. Sauté this mix, stirring occasionally, until onion is transparent.
6. Add lentils, stirring as they absorb the oil and flavors of the vegetables.
7. Add white wine and stir mix while sautéing to allow it to absorb into lentils
8. Add tomato and stir while sautéing.
9. Add salt and pepper to taste.
10. Now begin adding the broth water. Don’t add it all at once, but rather add just enough to cover the lentils. Cover the pot; check and stir mix frequently, adding more broth water as it is absorbed.
11. In a separate pot, steam the sausage(s). Be careful not to overcook. When finished, the casings will have turned white. They should be tender, not tough.
12. Frequently taste/check the lentil stew during cooking process. When ready, lentils should be soft but not mushy.
13. Add more salt and pepper if needed.
14. When finished, remove the stew from heat/flame and add the leaves of several fresh sprigs of thyme and mix. Remove the laurel leaf/
15. When sausages are cooked, remove them from heat and remove the casings. Slice the sausages and put slices over the top of the portions of lentil stew before serving.
16. As a garnish, add a sprig of fresh thyme to each plate before serving.

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Have you ever cooked or eaten le lenticchie? Do you plan to try this recipe? Have a different twist on this one? I’d love to hear about it! Leave comments below.

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