Slow Food’s Terra Madre: Regional Cuisine

June 13, 2013 § 1 Comment

Regional cuisine is a concept that should be no surprise to anyone; after all, food (like humans, animals and microbiota) is as unique as the place that it came from. Globally, food cultures exist by region, state, city, neighborhood and family. In October I was lucky enough to serve as an International Delegate at Slow Food International’s biannual Terra Madre conference held in Turin, Italy.  Like the United States, and virtually everywhere else on earth, Italy’s regional cuisine varies based on geography.

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All things preserved…

TerraMadre Terra Madre, a food-centric celebration with over one hundred-thirty countries, was insane; the entire experience a revelation. It was there that the concept of eating traditional foods – that are whole, nourishing, adhere to cultural culinary practices and that protect and restore communities and their surrounding environments – really began to resonate with me.

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Artisinal cheeses from France

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Poland’s display of smoked meats and pates.

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At Eatly in Turin there are meat and cheese aging cellars – I had to sneak in to get a whiff!

DSC09677Rich cured meats, pungent fermented cheeses, smoked fish, organ pates, heirloom vegetables, saccharine desserts and glutenous breads are just a few nourishing traditions I encountered. With Terra Madre comes Salone del Gusto. Salone del Gusto is a concentration of Italian regional specialties spread throughout a refurbished Fiat factory in Turin. Below you’ll see two men carrying a heavily marbled cured specimen (possibly salami or bresaola) spanning at least fifteen-feet. I’m convinced that one must be in Italy to see such a sight. Along with the cured meets, Italian desserts populated nearly every region represented at the gathering. Rhode Island (my home) has a robust Italian population, much of which inhabits our capital city’s gem, Federal Hill, the home of exceptional Italian food. I’ve tasted some delicious cannoli, a Silician pastry, but never anything like the little tubes of sheep’s milk ricotta that I tried at Salone del Gusto.  TerraMadre3 Alyssa at Terra Madre Turino_Cheese DSC00116 DSC00103 Between constructive workshops and meetings, a handful of delegates explored Alba’s annual white truffle festival. While in Alba we were submerged in the slow food culture that makes Italy so appealing . At a humble market nestled between the town’s church and several cafes we bought some of the highest quality food I’ve ever tasted and sat in the piazza enjoying our findings. DSC00193

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White truffle sausage and wine-aged cheese with pesto and crudites (the best part).

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White truffles

DSC00230Terra Madre was a clash of all things culturally relevant; traditions, environment, family, religion, livelihood, art and education. And, it’s especially important to note that food was the conduit that connected such diverse people from every corner of the earth.Only through Slow Food.  Sometimes I miss the important things because I’m rushing off to accomplish something else. Sound familiar? If so let food act as the anchor that grounds you, that slows you down. As you grow, prepare, cook and share food realize, as I did at Terra Madre, that food not only nourishes our cells, but also feeds our soul.

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A Short Time in Santorini, Greece

October 9, 2012 § 1 Comment

For those of you who don’t like to read (or don’t like to read my writing) this post is for you. Santorini was bittersweet. It was the last island we visited, so to maximize what we saw, we spent our time AVT-ing around the island. Unfortunately, I accidentally deleted some of our (Shann and my) best pictures of Oia, so most of these picture are from Thira, the island’s main town. But, Oia was like nothing I’ve ever seen; a small city crowded with cafes, restaurants, eclectic art shops, homes of  locals and (my highlight) an aged Greek woman selling plump figs. My favorite part of the town was Ammoudi bay, a hidden inlet at the base of steep rocks that separated the village from the ocean. Ammoudi bay was dotted with seafood restaurants selling the freshest fish imaginable, bright boats, electric blue water and an incomparable view of the sunset.

Anyway, I’ll stop now. Keep in mind that Santorini was, at one point, a volcano. Enjoy the pictures.

Yes, that is a donkey.

Here, at “Moma’s”, we had fava dip with capers, fried tomato balls and the infamous Santorini salad (like a Greek salad with no greens and lots of capers).

A long distance shot of Oia, from Thira.

The “red sand” beach.

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Ammoudi Bay

The north eastern side of Santorini, a small village in Oia.

Exactly two weeks until I’m in Turino, Italy savoring Slow Food’s international Terra Madre conference! IF you have any tips or suggestions for what I should see while visiting the Piemonte (foot of the mountain in Italian) region please let me know.

Crete from East to West

August 22, 2012 § 3 Comments

From Athens we shipped out on an overnight ferry to the southern most of all of Greece’s Isles: Crete. Drawn to the island for its mountainous terrain, thriving local cuisine and its burly edge I appreciate Crete the most now, sitting here, wondering if I’ll ever have the opportunity to traverse it’s bountiful hills again.

The view at 5:00 am from off the back of the ferry was incredible, with colors so vivid not even the camera could accurately portray them.

Getting to Crete (economically) required us to take an overnight ferry that docked in the new port of Chania (Xania, pronounced han-yah) at dawn. In Chania, Crete’s most charming port city, we were greeted by the luminescent colors of the morning sun and a quiet bus stuffed with both travelers and locals.

This stray dog followed us from the bus to the B&B. I’m sure he greeted all of the tourists looking for something to eat and a nice belly rub.

At six in the morning Chania was otherworldly, with character so bold it was nearly tangible.  Woven between the intimate B&Bs, humble taverns and homes were narrow alleyways with curves and secrets as bountiful as a woman’s body. Aside from the few learned locals who seemed to know that the site of the rising sun igniting the city’s old port was worth experiencing, the alleys were silent. With a few hours before we were able to retreat to the room to catch up on sleep we stumbled upon the ultimate breakfast food: bougasta.

Here bougasta was kept warm, weighed, sliced then coated with cinnamon and sugar. They were so busy that the “case” where the pastry was kept warm required a refill every ten minutes.

Bougatsa is so heavenly its characteristics should never be verbalized, but for the sake of those who have yet to have the experience I’ll try my best. Bougatsa begins with practice and practice leads to perfection. Perfection seems to be necessary when crafting the fragile layers and layers and layers of filo pastry that embrace myzythra, a soft Cretan cheese. As if that’s not enough, when warm out of the oven the filo becomes saturated with a buttery oil from the heated cheese, then is sprinkled with cane sugar and cinnamon. Surely now you might understand why words lack the meaning to accurately describe bougatsa. For twenty-two years, Bougatsa Chania, the place we found the filo pastry, has been turning out this indulgent sweet served with Greek Coffee or espresso, every day from dawn to noon. Visiting the humble bakery to eat with the locals felt authentic – and yes we went back for more.

Stuffed in the corner of a windy alley was this packed tavern. Everything on the chalkboard menu sounded good to me so we headed there for a late dinner and some raki.

Crete has more local specialties than we had time to try but we did enjoy a fair share of raki, tzatziki, paximadi, stewed rabbit and goat, fresh sea food and my (our) favorite, a meze called staka. Staka, made from slowly heating goat’s cream while mixing it with flour to form a roux-like consistency, is an appetizer served with bread for dipping. Its rich buttery flavor  makes staka irresistible; with each bite the oil that has separated from the curd coats your lips while its milky aroma soaks into the pads of your fingers until you realize you’ve completely wiped the plate clean. Staka is dangerously delicious. I’ve already decided that when I come across fresh goat cream, staka is how I will use it.

Shann took this picture at twilight in the old port of Chania.

Staka was first introduced to us at Xani, a bustling restuarant with live music and a staff composed fully of family. Throughout my entire life, I’m not sure I’ve eaten more than a handful of meals that could compare with the freshness, the quality and the intense flavor of the food we were served here. We started with a dark Cretan Syhra and a plate filled with creamy staka at which point I was sure it couldn’t get much better – boy was I wrong. After the staka we were served fragrant goat stifado (goat braised in wine with vegetables) with a hunk of bread for soaking up the juices. After the goat we finished with the restuarant’s specialty, rabbit stifado. The rabbit, slow cooked in a tomato and red wine sauce, was served with the request that we eat it using only our hands and that we had to be sure to suck all of the meat off the bones. Yes, we’re American, but come on, you don’t have to beg us to indulge.

A view from inside Rethymno’s fortress.

After a few days in Chania, we left to explore Rethymno, a city nestled between snow capped mountains and the turquoise waters of the Mediterranean. There we toured a fortress that started as a temple of  Apollo, morphed into a place of protection for the Venetians then was seized by the Turks. From the fortress grounds there was a panoramic view, so we took in what we could then headed down to the port where we were bombarded by somewhat aggressive male waiters. The enthusiastic restaurant staff danced and sang and shouted greetings in every possible language to encourage those who passed by to stop and dine with them. So, although they were probably all great places, we headed away from the port to a small tavern that caught our attention when we first arrived.

Lunch was better than I expected. We were served traditional meze consisting of apaki (smoked Cretan pork), cheese flutes, tzatziki, stewed black eye’d peas, dolmas (grape leaves stuffed with rice and meat with lemon sauce) and dakos (twice baked barely rusk bread) topped with myzythra (local soft cheese) and tomato, with an enormous Greek salad. Rethymno was nice, but I preferred Chania.

Where are the bright yellow homes and businesses in the
US and just how to the Greeks make it work so well.

Our last full day in Crete was spent hiking the Samaria Gorge, an eleven mile stretch through the White Moutains. The trail begins outside the village of Omalos and concludes in Agia Roumeli, a fishing village perched on the Libyan Sea. The hike was long and the terrain fluctuated based on our elevation. We began in fragrant pine forests, descended through the abandon village of Samaria to rocky water-filled canyons and finished when we hit the hot sea swept streets dotted with family-owned taverns. Upon arrival to Agia Roumeli it wasn’t long before our relaxing hike turned to anarchy as we realized that the only ferry back to the bus we needed to get to Chania arrived at the bus station after the bus was scheduled to leave. It took a bit of communication and a whole lot of trust, but we finally decided to believe what the locals were telling us; that the bus always waited for the ferry.

Thankfully, they were absolutely right, so while we waited for the ferry to arrive we enjoyed  house specials, a Greek salad flecked with rose petals and outstandingly fresh fish with capers and stewed summer vegetables, from a curiously under the radar tavern.

No filet can compare to the entire fish, especially from a fishing village on the Libyan Sea. The freshness was incomparable and the flavor was not the least bit “fishy”.

 Fatigued we headed back to Chania and caught the next possible bus to Heraklion, Crete’s largest port city, where we took a ferry to Santorini. Heraklion was the most metropolitan, but I have to say,  at seven in the morning, the old port was surprisingly peaceful as it hummed with fishermen who were busy loading and unloading their boats.

Crete treated us well; the food was hyper-local, the people were kind and the sights were incredible. However, if I were to do it again I would rent a car and give myself more time on the island.

Home of the Classics: Athens, Greece

August 2, 2012 § 32 Comments

Greece gets all of the oohs and ahs when I share my travels, and with good reason. Athens acted as the take off point where our Boston flight connected to our Tel-Aviv flight so my time there was a bit segmented.

Despite our time limit  Shann and I were able to visit the Acropolis, a rocky hill on which the Parthenon is located. Like the astounding view from the Acropolis, the Parthenon, the Theater of Dionysus, and the Erechtheion were beyond impressive.

Some time during our few hours in the city we visited the main market in Plaka, the city center of Athens. The market was relatively small but boasted the best (and least smelly) collection of pristine seafood I’ve ever seen.  Red mullet, sardines, octopus, sea urchins, clams, mussels, squid and a cornucopia of other creatures were splayed on beds of ice mounted in front of prideful vendors. As if the Mediterranean seafood was not enough, the nuts, legumes, lentils and dried fruit proved why the Greek diet is considered one of the best in the world.

Along with all of the seafood, pig hooves and whole rabbits were also being auctioned off with great excitement.

After some trekking we were ready to eat so we headed back to a tall staircase that was nestled between more taverns and cafes than anyone could imagine. There we ate at Sissifo’s Tavern and were not at all disappointed. To quiet our stomachs that were still sour from the thought of airplane food, we indulged in grilled octopus (a local specialty), eggplant stuffed with soft cheese and basil, vine leaves in a lemon sauce and boiled wild greens drenched in extra virgin olive oil topped off with crusty bread and a couple glasses of the house red.

Aside from the food,  Athens did not strike me as memorable until I spent the night. With the mass amounts of tourists, the daylight hours felt a bit artificial. After dark the artificial Athens dissolved into the beauty we found roaming the back allies hoping to stumble upon a quality spot to get drinks and dinner with the locals. Quickly I found myself wishing we had more time in the city.

The heat of summer in Athens is intense, but makes for a perfect place to grow just about anything.

It was then, our only night in Athens, that I tried Moussaka, a Greek specialty with some serious competition behind it. Moussaka is a compilation of  fried eggplant and ground meat topped with a fluffy Bechamel sauce. Each tavern claims they make the best Moussaka, and each time all you can do is smile, nod and tell them you’d like to judge for yourself. The Moussaka we had in Athens was the only Moussaka we ate, but I bet it was just as they said it was; easily the best in all of Athens.

There is more of Greece, both islands of Santorini (Thira) and Crete, to come!

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