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Tag: Ancient Rome

The Eternal City

Posted on February 19, 2014May 20, 2017 by Mary

DSCN4949Enchanting and romantic Roma.

Ahhh bella Roma. This city of eternity has so many stories to tell. There are levels and layers of religion, architecture, emperors, sculpture, temples and more. What century do you want to discover? It’s all here, although perhaps parts of it hidden which is what makes this place so intriguing.

Temple bones in the Forum.

Temple bones in the Forum.

My traveling partner decided precipitously to take the next flight home almost as soon as we arrived. It’s a strange feeling to suddenly be deserted in a large, foreign city. A little frightening, a little challenging, a lot pushing my courage and self-confidence. I took a deep breath and regrouped.

Getting out of the taxi and heading toward the hotel, at first I thought, “So what, just another big city.” Am I really going to enjoy this as much as the country life I had just relished? A little hesitant and leaning in favor of the countryside, I decided then and there to let my expectations dissipate.  Alone in this vastness of ancient ghosts and relics,  the city slowly revealed its charisma to me.

Andrea, the historian and guide extraordinare takes me back in time.

Andrea, the historian and guide extraordinaire takes me back in time.

The first day there, my expert tour guide Andrea Valentini spent hours educating me on ancient Rome. As we strolled from temple to museum to Forum and Coliseum, I strangely felt a déjà vu, like I was back in time, walking the same pathways, viewing the builders grow the city, and experiencing the elaborate and majestic art in its glory days. It is quite overwhelming and humbling.

The Temple of Vesta. Vestal Virgins were priestesses of Vesta, the goddess of the hearth, chosen at a young age to guard and maintain the "fire of Rome" and to carry out sacred rites.They were sworn to celibacy for 30 years. In return, they lived lavishly, were free to own property and to vote.

The Temple of Vesta. Vestal Virgins were priestesses of Vesta, the goddess of the hearth, chosen at a young age to guard and maintain the “fire of Rome” and to carry out sacred rites.They were sworn to celibacy for 30 years. In return, they lived lavishly, were free to own property and to vote.

The Coliseum, home to many fighters, exotic animals and public executions. Standing on center stage is overwhelming.

The Coliseum: home to many fighters, exotic animals, public executions and at one time a lake for water battles.

Stage fright! My private tour allowed us access to parts of the Coliseum unavailable to most.

Stage fright! My private tour allowed me access to parts of the Coliseum unavailable to most.

Where the wild things go. Dark and mossy. The animals were kept below and emerged into the middle of the arena via large underground lifts. The spectators oftentimes did not know which animal was to be featured so they loved this element of surprise.

Where the wild things go. Dark and mossy. The animals were kept below and emerged into the middle of the arena via large underground lifts. The spectators oftentimes did not know which animal was featured so they loved this element of surprise.

I loved this dimensional sculpture - very classy.

The Capitoline Museum sits on one of Rome’s Seven Hills and houses Rome’s oldest works of art. I could have spent two days there alone. I loved this dimensional sculpture, the tiny angel, the gladiator-decorated vessel, the sun-like god. Such beautiful detail.

The sublime and sensuous Goddess Venus in her splendor sculpted in the 4th century B.C.

The sublime and sensuous Goddess Venus in her splendor sculpted in the 4th century B.C.

The Golden Boy Hercules in guilded bronze circa second century B.C. The stone background seems to emphasize his masculinity and strength.

The Golden Boy Hercules in gilded bronze circa second century B.C. The stone background seems to emphasize his masculinity and strength.

The emblem of Rome. Romulus and Remus nursed by the She-Wolf of Rome.

The emblem of Rome. Romulus and Remus nursed by the She-Wolf of Rome.

One of the few painted sculptures that remained from long ago. I learned from Andrea that very early Roman works up to about 200 A.D. were elaborately painted. Weather removed most of the color from these sculptures. When the Renaissance artists came on the scene, they only saw the white stone so continued to create works of art unpainted.

She was so different. A stark seriousness casts her face, almost in contrast to her beautiful, elegantly draped dress.

The Red Faun, a satyr and follower of Dionysus, the god of wine made of striking red marble.

The Red Faun, a satyr and follower of Dionysus, the god of wine made of striking red marble.

This olive oil urn to measured out the oil which was then decanted into a Roman's vase. Another large stone container measured wine.

This olive oil urn measured out the oil for decanting into a Roman’s personal vase. Another large stone container measured wine.

Wine allocator.

The oil container seems much meeker and milder than this roaring lion urn. Is this what happens to you when you imbibe too much?

Lion Attacking a Horse, one of the earliest recorded works of art on the Capitoline Hill, created around 4th century B.C. This was a thrill for me as I visited this same sculpture at the Getty Villa last year.

Lion Attacking a Horse, one of the earliest recorded works of art on the Capitoline Hill, created around 4th century B.C. This was a thrill for me as I visited this same sculpture at the Getty Villa last year.

One of my favorite photographs. Such strong and beautiful feet adorned with seemingly gentle lions.

To walk in his footsteps. One of my favorite photographs. Such strong feet adorned with beautiful sandals. Does anyone know what the figures at his ankles represent?

The magic and mystery and ancientness seeped inside of me and hooked me for good. Being a history lover doesn’t hurt. I think you could live a lifetime here and still not see all the secrets this city harbors. Just for one day, I would love to travel back in time to walk in a Roman’s footsteps, maybe in the second century A.D. and experience Rome in its heyday, a brief time of peace and stability. To be surrounded by the sound of the chisel, the cithara’s sweet and lyrical music, philosophers debating the latest news, and yes, even the strategy of a gladiator show, would feed my soul for a very long time.

As Marcus Aurelius so appropriately stated, “Dwell on the beauty of life. Watch the stars and see yourself running with them.”

If you are planning a trip to Rome and would like to experience the immersion in culture and history I did, contact expert guide Andrea Valentini at andrea_valentini@hotmail.com

Ciao and love for now,

DSCN5578

Maria

Autumn Earth

Posted on October 20, 2013May 20, 2017 by Mary

Fall is a season of contrasts. Besides the obvious color change of leaves, there is a distinct softness in the air, a kind of fuzzy morning haze, with warm afternoons, cool evenings and if you’re lucky and the skies are clear, a chance of a green flash over the ocean with the setting sun. I love this time to reflect on what has grown, in my life and my garden, and the sweet anticipation of what’s to come.

My garden also is a contrast of various stages of growth. The Angel Pomegranate tree I planted last summer has gifted me five garnet red beauties. It has doubled in size and I imagine will continue to multiply its harvest next year. The Meyer Lemon is heavy with green fruit that is beginning to turn yellow for a most likely January crop. My raised bed gardens are filling up with young plants. I started chicory, kale, lettuce and beets from seeds. It’s so interesting to be able to identify the plants when they are so tiny!

Baby kale just learning its identity.

Romaine lettuce – very assertive.

Although not yet recognizable, these will be transformed into red and golden beets. So lovely.

Fava Beans started from seedlings. The anchor of my Italian garden.

Speaking of Italy, in a few days I embark on another adventure, this time to Tuscany. I’m staying on an agritourisimo (farm) for two weeks and immersing myself into the country lifestyle. This is the beginning of the olive harvest season and I am hoping to learn the craft of making olive oil with my farm family. Tune in for recipes I gather as I meet and cook with the locals and savor the foods of the season. The ancient cultures have so much wisdom to impart. I’ll keep my eyes, ears and heart open to learn from them as well as continue my search for Black Madonnas. Let the journey begin!

Be sure to click “follow” to get alerts of my postings.

Ciao for now!

Mary (Maria)

Olives – Fruit of the Gods

Posted on June 3, 2013March 10, 2022 by Mary
Olive country
Olive country

Olive oil is so – Italian! Its warmth and/or sassiness can jazz up almost any dish, imparting different nuances for whatever food you want to enhance. The Italians are proud of their olive heritage and like to joke that butter is “forbidden” in Pulia. Instead of butter at the table, one often finds a bottle of local oil for dipping bread or topping off pastas and salads.

I am “in amore” with olive oil and use it daily but now have a renewed appreciation for its origin and its flavor. One of the highlights of my trip to Pulia was touring a 19th century olive mill and farm called Galantino.

The family that started it all.
The family that started it all.

Galantino is dedicated to the entire process of producing exquisite oil, sustainably with the least amount of impact on Mother Earth. Most of the olives for their oils are grown on the estate from their over 15,000 trees. Olives are harvested in mid October through December and then crushed within a few hours and never more than 24 hours.

Giant rounds of granite for the gentle press.
Mighty blocks of granite for the gentle press.

Giant granite rounds, which ensure a gentle, cool press, crush the olives employing the same techniques as the ancient Romans thousands of years ago. If the desired result is lemon infused olive oil, fresh lemons are crushed along with the olives. This method creates a bright, authentic fresh taste that makes my tongue revel with each sip.

Lemon infusion.
Lemon infusion.

Our Italian guides gave us a lesson in tasting olive oil. Similar to tasting wine, you follow a protocol. Visually, look for a yellow/green/olive color; smell the aroma, an olive scent with tones of grass, almonds, flowers; and then sip. Taste first under the tongue for sweet and fruity. The next taste should be bitter and the third taste, hot, peppery, spicy. If you taste all these elements in a balanced and harmonious fashion, there is no added filler oil commonly included in less expensive olive oils.

A specialty oil called L’Affiorato is the hand skimmed top 2-3% of the freshly pressed olives that naturally rises to the top of the olive paste after milling. Its exquisite, delicate and fruity flavor lends itself beautifully as finishing oil.

The many flavors we tasted.
Many of the infused flavors we tasted.

After our lesson in the production of olive oil, our host, Massimo, led us into an enchanting gazebo-covered garden where a tasting and lunch awaited us. A plate with the olive oil to be tasted was passed around accompanied by chunks of Italian bread. A unison of “oohs” and “ahs” sang out with the first taste of the olive oil soaked bread. From subtle to spicy, the distinguished flavors filled every sense in my body: the beautiful surrounding, the smell of the blossoming lemon trees, the romantic Italian accents, the feel of happiness and warmth for just being here and finally the taste of purity, of Italy, of love. I was in heaven.

Surrounded by citrus and olives.
Surrounded by citrus and olives.

Following the tasting, Galantino’s chef prepared a lunch spread, antipasto style, using all the oils we had just tasted. A visual feast, I could taste each dish with my eyes. Jugs of local, delicious wine graced the tables.

Antipasto style!
Antipasto style!
Colorful and as delicious as it looks.
Colorfully delicious.
A more familiar caprese.
A more familiar caprese. The Italian cheese is so creamy.
New friends.
New friends.
Pasta called "calamarata" probably because it looks like little calamari rings. Served with a fondue of pecorino.
Pasta called “calamarata” probably because it looks like little calamari rings.
Served with a fondue of pecorino.
Sharing our enthusiasm for the food of southern Italy.
Sharing our enthusiasm for the food of southern Italy.

The dessert, a mandarin olive oil cake, moist and not overly sweet was simple yet sophisticated. When asked about ingredients in the cake, the chef graciously gave us the recipe verbally.

Mandarin olive oi cake served with orange sorbet, drizzled with more olive oil!
Mandarin olive oil cake served with orange sorbet, drizzled with more olive oil!

Our bellies full and our minds, just a little fuzzy from the wine, we head down a pathway to their retail store. A shopping frenzy ensued. We are handed forms to fill out so we can have our “taste of Italy” shipped back home. Since my mom and I decided that olive oil is our souvenir of the trip, we shop with abandon. We both love to cook so I know we will use all the flavors within the year- a time frame for freshness.

Mom deciding what to buy. Too many choices!
Mom deciding what to buy. Too many choices!

The helpful, handsome Italian men help us with our orders and assure us our oils will arrive in about two weeks time. The anticipation is already killing me!

I keep reflecting upon the genuineness, if that is a word, of this company and their high standards. Granite, sustainable, local, sweet, bitter, hot and peppery are the images etched in my memory of this enlightening trip.

Recipe for the Mandarin Olive Oil Cake

My mom and I tested the recipe given to us by Galantino’s chef and here it is with a few tweaks and twists. The texture is like a moist sponge cake, the aroma out of the oven resembles a lemon angel food cake – dreamy! Feel free to improvise with orange olive oil.

Lemon Olive Oil Cake

Print Recipe
Ingredients Method

Ingredients
  

  • Preheat oven to 350 degrees
  • Line the bottom of a 8-9” springform pan with parchment paper. Oil the bottom and sides of the pan with olive oil.
  • 1/3 cup lemon infused olive oil or the best extra virgin olive oil you have on hand 75ml
  • 4 eggs
  • 1 cup plus 1 Tbls. sugar 200 gr.
  • zest of one lemon
  • 1 1/2 cups plus 2 Tbls. all purpose flour 200 gr.
  • 2 ¾ tsp. baking powder 10 gr.
  • pinch of salt

Method
 

  1. Stir together the oil, eggs, sugar and zest.
  2. Mix together the flour, baking powder and salt.
  3. Add the flour mixture to the oil and stir gently just until incorporated.
  4. Bake for 30- 35 minutes. Test that a toothpick inserted in the center comes out clean.
  5. Cool in pan for 15 minutes. Run a knife along the sides and release the bottom of the pan from the sides. Cool completely.
  6. Serve with any fruit, cream, ice cream or gelato. This cake holds up well to an assortment of fillings and can be made ahead. There are so many ways to serve this simple dessert. You can also split the layer in half, fill the cake with whipped cream and sprinkle on some fresh berries or slices of summer fruit.

 

 

Garnished lemon olive oil cake with fresh orange slices and whipped cream.

Garnished lemon olive oil cake with fresh orange slices and whipped cream.Let me know your versions!

The discovery of a new dish does more for the happiness of the human race than the discovery of a star.  Jean Anthelme Brillat-Savarin

Ciao for now!

Mary/Maria

About Mary Knight

Ciao! I’m Mary, a chef with a heart full of French flair, an explorer of the world, a history buff, and a green-thumbed gardener. My love for food, its origins, all things Europe, and the legendary Julia Child has led me to exciting adventures and delicious discoveries. Travel tugs at my heart, leading me to new places to indulge in local delights, explore ancient sites, and learn of secret spots and recipes from the locals.

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